Author: Meredith Whitemore
January is behind us. By now, most New Year’s resolutions have been broken by everyone but you of course. The treadmills, ellipticals and bikes purchased in anticipation of thinner thighs and tighter glutes are now lonely clothes hangers. Diets have been broken.?
While that’s a sad reality for many, there is still hope for having a healthier year. A “new” idea is gradually emerging in this country. More and more people are learning how healthy a low-carb diet can be. Experts such as David Perlmutter and Gary Taubes are spreading the news on popular talk shows and YouTube, in journals and magazines, and on podcasts. People are listening.
In fact, across the Atlantic an entire country has seen the light when it comes to healthy low-carb lifestyles. Sweden, the land best known for Volvos, Vikings and inexpensive furniture, is a shining example to the rest of the world. It recently fashioned its national dietary guidelines around low-carb, high-fat nutrition. They are the first Western nation to do so, and may there be many more.
Consider going low-carb this year—and for many years to come—if you haven’t already. Don’t make it a resolution that will be broken, but a lifestyle, not a diet. It’s a delicious lifestyle at that. We’re here to guide you through the adjustments and optimize your progress. Call for an appointment and start your move toward health today.
Read on for Sweden’s story:
Clean Sour Cream
1/4 heavy cream (clean without additives such as carrageenan)
1-2 teaspoons vinegar (more or less depending on taste preference)
1 cup heavy cream
Combine 1/4 cup cream and vinegar let stand 10 minutes. Combine 1 cup heavy cream and cream/vinegar mixture into a jar. Stir and cover the jar, let stand at room temperature for 24 hours. Chill before using.
It lasts about a week after you make it, but after a few days it does loosen a little. It’s best within the first 4 or 5 days.
• 1 cup olive oil
• 1 egg
• Vinegar 3 tablespoons (45ml)
• A pinch of salt (and pepper, if desired)
• Water to thicken the mayonnaise
- Separate the eggs in your recipe. Reserve the whites for other recipes
- Combine the egg and vinegar in the bowl, whisking to mix. Continue to whisk constantly, adding the oil in slow steady stream. (You can make the mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously).
- Continue to whisk constantly, adding the oil in a slow, steady stream. If the mayonnaise starts looking to thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.
- When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
- If it never thickened and you’re stirring a puddle, chances are you will need to start over. (Or, if you’re still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in the remaining oil, plus extra for a double recipe.)
- Adjust the seasoning with the salt and pepper and more vinegar as desired.
- Store fresh mayonnaise in the refrigerator and use within five days