We welcome our low-carbing loving friends Ash Sierra and Whitney Ross to some fun on the Virtual Porch in Episode 38 of Low-Carb Conversations with Jimmy Moore & Friends! Check out what these two fabulous ladies as well as our co-hosts Jimmy Moore and Mindy Noxon Iannotti have to say about a new study that allegedly claims that a high-fat diet will cause injury to your brain. One of the study’s authors was Stephan Guyenet and he has quite a different take on what the research actually showed which is brought into the conversation on this topic. Plus, we examine a new effort in the UK to further push the low-fat diet message down the throats of the people there through a propaganda campaign they are calling “Change4Life.” Oh, this one should produce some real fireworks. And, as always, we’ve got some delectable low-carb recipes for a mousse and roast that will tickle your fancy and tantalize your taste buds. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch where we talk about all things low-carb!
LINKS MENTIONED IN EPISODE 38
– Support our sponsor: Try the all-new Natural line of Low-Carb Quest Protein Bars
– Ash Sierra’s “PALE(y)Ogini” blog
– Whitney Ross’ “Nutrisclerosis” blog
– “High-fat diet ‘injures brain’”
– Stephan Guyenet’s take on this study that he participated in as an author
– “Easy Ways To Reduce The Amount Of Fat In Your Diet” from the UK’s “Change4Life” campaign
Sugar-free, super simple, key lime mousse by Ash Sierra
1 small soft ripe avocado (about 9 Tablespoons)
1/2 juice of a lime (or — if you can — use a key lime)
3 tablespoons coconut milk from native forest (in can, they don’t use BPA)
pinch of salt
1 dropper vanilla stevia extract (I use the Now brand glyercine based)
5 Tablespoons coconut oil
Toss everything except coconut oil in a blender (I use a magic bullet type thing for this) and blend!
Heat coconut oil to liquid, add, and blend!
Finito! Be careful, you may eat the whole thing! If you put it in the fridge it will get much more solid….
Be creative, add 2 tablespoons of cashew or mac nut butter for extra richness, make a creamcheese topping..
I love to add some ground flax (not presoaked to avoid toxins!) it gives the mouse a built in crust taste
Dutch oven fail safe beef roast recipe by Whitney Ross
Broth (I use my home made beef broth, but I have used mushroom or vegetable)
2 Bay leaves
3 -5 cloves Garlic
Seasoning (I like Penzy’s beef roast seasoning, 8th Wonder, Herbamare or just garlic powder, salt and pepper)
Rendered lard, coconut oil, avacado oil, bacon fat
Pre heat oven to 350
Heat oil in the dutch oven on medium high. (I have this dutch oven Costco Dutch oven but I wish I had this one Dream one )I use about 1/3 to 1/4 inch of oil.
Season the beef which has been brought to room temperature by taking it out of the fridge for 15 minutes to an hour. (not totally important)
brown the meat 4 minutes per side
Turn the heat off, add the onion, bay leaves, garlic and broth. The broth should just cover the meat, there can be some meat sticking out of the top of the broth, but not a lot.
Cover the pot and put it in the oven for 3 hours.
Primal meatballs by Whitney Ross
Ingredients for 25-30 meatballs
3 lbs of grass fed ground beef
3 eggs (farm fresh egg yolks for AIP)
3 C pulverized, cooked cauliflower (7 minutes in the microwave to cook it, no water stir halfway through)
3-6 cloves garlic chopped or pressed
pepper to taste
1C raisins (omit for strict AIP, include if you are eating some sugar or some fruit)
1C grated parmesan (omit for AIP or find grass-fed, top quality cheese)
1/2 inch of oil in the pan to fry, bacon fat or olive oil or coconut oil
Mix all the ingredients together except the oil and then make 1 meat ball and fry it in hot oil with the temperature on medium – medium low in the pan. Brown it on all sides, about 2 minutes each side. Try that meatball and see if you need to add anything to the mixture like more salt. We cook these in a really large stainless saute pan and cook them in batches of 6. Don’t crowd the pan or they will not brown properly. Don’t mix the meat and ingredients too much or it won’t stay together in a ball.