Crazy or Lazy Day Quick Tomato Pumpkin and Bacon Soup …or as I like to call it…”Tomkin” Soup

Tomkin soup

We had this ad a few years ago where someone mistakenly thought coffee names like espresso and mochachino where actually a foreign language.  The punchline for the ad was ” I love it when you speak “foreign” to me!  When I named this creation I thought it was so funny that this name sounded so foreign while this soup is actually so plain and simple. I made this soup for all the teachers at my daughter’s school today and got many recipe requests even from non-low carbies. Just goes to show you can’t judge a soup by its colour.

Ingredients:

2 x cans (410g) whole tomatoes in sauce

or equal amount of passata sauce

400g pumpkin pieces

2 x 200g packets diced bacon (cooked, but not too crispy)

1 cup cream

fresh parsley and thyme (small bunch fresh or use dried herbs)

Himalayan salt and black pepper to taste

2 – 3 cups water or chicken stock

1 tbsp xylitol or a knife point of stevia

Method:

In a large saucepan on medium-high heat boil your pumpkin chunks in water until soft. (Don’t strain the excess water from the pot.) Allow the pumpkin to cool for a bit.

In a blender of food processor blitz your cans of tomato and the herbs and pour into a thick base pot.

Blend the pumpkin and excess water and add to the tomato-herb mix in the pot.

Add all of the rest of the ingredients to the pot and let it simmer for 5 to 10 minutes on medium heat.

Enjoy with grated parmesan, or add a slice of low-carb bread or even some fried halloumi strips to add some healthy fats.

Yields 4 – 6 generous portions at about 6 – 8 grams carbs each.

Low carb Chinese, Take – Away – the – nasties.

Sweet and sour  sesame Chicken

When I lived in the states (many moons ago), I was introduced to a world of Chinese take out.  Complete like you see in the movies with the little boxes you open and the works!  It was such an exciting food experience for this old Free State chick –  not quite used to anything outlandish really! (In my defense, it was before sushi – belts hit South Africa.)

Soon the chinese experience sent my body more in the direction of  Pre – Sumo Wrestler size.  Yup, the sugar content in every dish was astronomical! Commercial chinese foods are VERY high in carbs!

I guess I should have known that when a chicken nugget tastes more like a “koeksister” it spelled trouble for the hips!

Another problem with commercial Chinese food is that you get a small mountain of preservatives that will stick around in your cells for a good few dynasties and really badly influence gut health!

Lastly, we need to talk about SOY. Not really so innocent and healthy after all.

It is one of the most extensively GMO modified crops on planet earth.

In short, it is quite high in  estrogen like properties, and could even give a macho guy like Chuck Norris, man boobs, if you know what I mean.

It can impact the thyroid in a very negative manner and create hormonal havoc in women.

Fermented soy is good for you, if you can get your hands on organic soy sauce for instance.  Simply read the labels, most soy sauces even contain gluten.

So I simply created a recipe with enough oriental flavour and less cell damaging properties.

SWEET AND SOUR SESAME CHICKEN ON EGG FRIED CAULI RICE

INGREDIENTS:

Cauli Rice:

1 large caulflower head (made into cauli rice in a food processor)

2 Tbsp coconut oil/lard

4 eggs (Whisked briefly)

 

Sesame Chicken:

4-5 deboned free range chicken breasts (Skin on chopped into bite size pieces)

4 Tbsp coconut oil/lard

Salt and pepper to taste

4-5 spring onions, chopped roughly

1 small punnet of mushrooms, sliced

1 redbepper, chopped

350g  broccoli florrets, sliced in half

1 tsp crushed garlic

1 heaped tsp Thai seven spice mix

1/2 tsp cinnamon powder

1/2 tsp ginger powder

1/4 tsp chili flakes (Optional)

1/2 Cup water

4 Tbsp Vinegar of choice

4 Tbsp Xylitol

3 Tbsp Sesame seeds (Regular and or black sesame seeds)

1.  In a pan on medium to high heat, brown the chicken pieces in 2 Tbsp coconut oil for a few minutes. Add salt and pepper to taste. Then stir in the rest of the spices, garlic, vinegar and xylitol.  Lastly add the water and allow to simmer and reduce a bit. (Add a bit more water if required)

2.  In a separate pan on medium heat. Brown the onions and the rest of the chopped veggies for a minute or three in 2 T. Veggies should remain crunchy. Add to the simmering chicken pieces and sprinkle and stir the sesame seeds into the dish.

3.Put al the cauli – rice in a warm pan after melting the coconut oil or lard.

Add a pinch of salt.

Stir fry briefly before adding the whisked eggs into the centre of the pan. Allow the egg mixture to cook a bit before stirring gently without overworking the rice mix.

Remove from heat as soon as the egg is cooked through the cauli rice.

Dish up and enjoy!  Yields 4-5 servings

You will so not want to go back to the BLC (before low carb) days with this one in your recipe line up. It is so incredibly filling and flavourful.  Invest in some Thai seven spices, you won’t regret it. It will bring some much needed whimsy and oriental delight to your dinner table.