16 sticks asparagus
2 tablespoons butter
8 eggs
Salt and pepper to taste Paprika
Serves 4
CH 5g per serve
Extract from Chris Smith’s Book, “The Power of Protein” (BLUE BOOK) Copyright Chris Smith 2002
2 tablespoons butter
2 tablespoons lemon juice
1⁄2 cup cream
2 cups cauliflower pieces
1 cup homemade chicken stock (see recipe) 1 cup bacon bits
Black pepper
Melt the butter and cook cauliflower and bacon for 5 minutes Add lemon juice, stock and pepper
Simmer until cauliflower is tender
Puree until smooth and add cream
Heat slowly and garnish with chopped parsley Serves 2
CH 6.5 per serve
Extract from Chris Smith’s Book, “The Power of Protein” Copyright Chris Smith 2002
1 cup cream
2 tablespoons instant coffee
2 teaspoons cocoa
sweetener equal to 1/3 cup sugar 1⁄2 teaspoon vanilla
Combine all ingredients and refrigerate 1-2 hours Whip until mixture is stiff
Place into individual serving dishes
Serves 4 (Makes 2 cups)
CH 5g per serve
Extract from Chris Smith’s Book, “The Power of Protein” Copyright Chris Smith 2002
6 eggs
1 ⁄4 cup pure soy protein
1 ⁄ 2 teaspoon cream of tartare
1 ⁄ 2 cup chopped sundried tomatoes 1 teaspoon chopped basil
1 teaspoon sugar substitute
1 ⁄ 4 cup almond meal
Separate eggs and place whites and yolks in two large bowls
Beat egg whites, cream of tartare and sugar substitute until stiff peaks form Beat yolks then add soy protein, almond meal and basil and mix well
Add enough whites to yolk mixture to make batter
Fold yolk mixture into remaining whites, blend well.
Add sundried tomatoes, spoon batter into well-greased 20cm loaf pan Bake at 180c for 30-40 minutes, turning after 15 minutes
When cool, slice into 12 pieces
CH 2g per slice
Soy protein available in most health food stores.
Extract from Chris Smith’s Book, “The Power of Protein” Copyright Chris Smith 2002
2 tablespoons butter
1 clove garlic (crushed)
4 veal steaks
1 onion (diced)
2 cups mushrooms (sliced) 1 ⁄ 2 cup chicken stock
1 ⁄ 2 cup cream
1 teaspoon mustard (French) Black pepper and salt
Fresh parsley (chopped)
Melt butter, cook steaks gently, turning once, till tender and golden. Remove to a plate. Add onions and mushrooms to pan and cook 4 minutes. Pour in stock, cream, mustard, salt and pepper, stirring, bring to the boil for 2 minutes. Return veal to pan and allow to heat through only. Serve veal with sauce poured over and sprinkle with fresh parsley.
Carbohydrates 6 grams per serve
Serves 2
Extract from Chris Smith’s Book, “The Power of Protein” (BOOK 2 YELLOW) Copyright Chris Smith 2002
1 packet plain gelatine
1 cup boiling water
500 grams cream cheese 3 ⁄4 cup sugar substitute
1 teaspoon vanilla essence
Place patty liners in a muffin tin. Cut cream cheese into small cubes. Put boiling water into mixing bowl and sprinkle gelatine on top, stir until dissolved. Put cream cheese cubes into dissolved gelatine along with sugar substitute and vanilla essence. Beat well with an electric mixer. Pour mixture into patty liners. Refrigerate 2-3 hours until firm. Decorate with cream if required.
Carbohydrates 1 gram per serve
Makes 6
Extract from Chris Smith’s Book, “The Power of Protein” (BOOK 2 YELLOW) Copyright Chris Smith 2002
12 cup muffin tin
Preheat oven to 150 degrees Celsius. Grease muffin tin and line bases with baking powder. Put chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and stir the bowl over the pan, making sure it is not touching the water. Stir occasionally until chocolate has melted. Place eggs and brandy in a bowl. Put the bowl over a saucepan of simmering water on a low heat, making sure the bowl does not touch the water. Beat the mixture with electric beaters on high speed for approximately 31⁄2 minutes or until light and foamy. Remove from heat. Using a metal spoon, quickly and lightly fold melted chocolate and almond meal into the egg mixture until just combined. Fold in cream and spoon into muffin tin. Place pan in shallow roasting tin. Pour enough hot water into tin to come half way up sides of muffin tin. Bake for approximately 40 minutes or until just set. Remove muffin pan from water and cool to room temperature. Cover with plastic wrap and refrigerate overnight. Remove cakes from muffin tin and serve with cream.
Carbohydrates 5.5 grams per serve
Saute onions and mushrooms until browned. Add salt and curry powder. Beat eggs with heavy cream. Pour over onion and mushroom mixture. Frittata is cooked when mixture is set. Serve immediately.
Carbohydrates 4 grams per serve
Mushrooms are best stored unwashed in brown paper bags. In the fridge, the lowest shelf is the best place for mushrooms as the airflow is slightly better than the crisper section.