All of these are gifts that any food-loving low-carber would appreciate. Despite the numbers, they are in no particular order and each has its charm. Each and every one we own or regularly use ourselves. In some cases, we know the people behind the scenes personally or by reputation. From your purchase of some of

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I love mayonnaise. Always have. But, as I’ve written before, I find most of what populates store shelves unacceptable — filled with partially hydrogenated cottonseed oil or soybean or some other equally wretched seed or vegetable oils. And so I have tended to make my own for the last many years, using EVOO, avocado oil,

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Traditionally, of course, it’s ‘sweets for your sweetie’ on Valentine’s Day, but what if your sweetie eschews sugar and carbs?  Then sweets are the last thing he or she might appreciate.  So what to do?  There’s always champagne or flowers or a nice dinner out, but why not think about giving something your beloved will

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Ever look at the ingredients in store-bought mayo? Almost all of them are some version of this ingredient list, taken from a major brand: water, soybean (and/or cottonseed or canola) oil, modified food starch (corn, potato), eggs, sugar, vinegar, salt, lemon juice, sorbic acid, and calcium disodium EDTA (used to protect quality), natural flavor, vitamin

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I got a question passed through from our customer service gathering point the other day from a reader, who had run across a post on the Empowered Sustenance blog by Lauren Geertsen called 5 Reasons to Avoid Almond Flour and had some concerns. Our reader wrote: Just bought your book “The Low Carb Comfort Food Cookbook”

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I am ever on the look out for ways to enjoy the things I love in a lower carb way without giving up on flavor or feel. Thus, my delight when Mike’s sister introduced me to shirataki pasta. I honestly love pasta, although I have long eschewed it except for rare indulgences, because of the

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Today’s paper brought an interesting article from AP Food Editor JM Hirsch helping us solve the perennial summer dilemma of what to do with a bounty of zucchini. The stuff of jokes, cartoons, and sitcom scripts, zucchini overload is no joke for some gardeners if a prolific crop comes in. While low carb devotees can

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Especially when dieting in the winter, having a bit of something warm, sweet, and comforting as a treat can sometimes be the difference in sticking to your dietary guns and throwing in the towel. As a lover of chocolate, a mug of cocoa fills the bill for me and this recipe, based on unsweetened almond

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Couldn’t resist passing on the information in this blog post from Chef It Yourself about cooking a Mangalitsa pork neck roll. As readers of Mike’s blog know, he and I took a three-day seminar a few months back on the proper techniques for butchering and cooking Wooly Pigs, or Mangalitsa as they’re more properly called.

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An article appeared in our local bugle today that caught my eye. The piece, written the AP’s Michele Kayal centers around Mark Bitterman’s, new book Salted which extols the glories of the natural salts of the Earth and which I just received from my darling husband for Christmas. The reason it caught my eye is

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As many of you may know, Mike and I have been on a two-week jaunt through the Emerald Isle occasioned by his participation in a golf tournament in County Cork. A visit to Ireland means, for him, plenty of Jameson and Guinness (both of which he enjoyed in ample measure) and for me (really for

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Readers of this blog know that Mike and I have followed a low-carb way of eating and day-to-day living for about a quarter of a century now. We try to follow our own advice most of the time, with (admitted) dietary vacations thrown in for fun and psychosocial health. But even when we’re hewing pretty

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Forgive my lengthy absence from the blog desk. As those of you who also read Mike’s blog know, I’ve been up to my eyeballs for the last month finishing a couple of major business projects and wearing my SB Choral Society President and soprano-in-the-chorus hats getting our Verdi Requiem behind us (which, as he’s already

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In the dining section of the NY Times last Wednesday, there was a somewhat alarming article by Kim Severson, titled: Showdown at the Coffee Shop (free but requires registration) detailing the entry of the new sweetener Truvia to the world of packet sweeteners. We’d already heard about its arrival at the Natural Foods Expo West

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Our local newspaper carried an article a few days ago by the McClatchy News Service’s Steve Schmaedeke that caught my eye: A whiff of luxury: Take Le Whif of inhalable chocolate. Say what?! Inhalable chocolate? Truth is indeed stranger than fiction. According to Mr. Schmadeke, David Edwards, the gentleman who invented inhalable insulin for diabetics,

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Several of you have written or commented on the blogs asking how low carb our Thanksgiving dinner will be. The answer is…somewhat. While we try to hold the line where we can, from its inception, Thanksgiving has been a feasting holiday and day set aside to give thanks for the bounty we’ve been blessed to

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Friday’s Santa Barbara Newspress carried a front page article trumpeting Gov. Arnold Schwarzenegger’s signing of legislation that phases out the use of trans fats in commercially-prepared (but not pre-packaged) food–i.e., in restaurant and cafeteria foods. (I would love to link to the full article, but the SBNP makes its online service available only to paid

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An op-ed piece appeared today in the NY Times that sheds a little more disturbing light on the plight of wild salmon. The article also points up the serious problem in farmed salmon of not only not being as rich in omega 3 fats, but of being tainted with the pesticide emamectin benzoate. Just as

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I use fresh mint quite often in cooking, for making minted vinegar for lamb chops, adding to salad dressings, throwing together a chopped herb coating for grilled or roasted chicken, fish, or meat. So I always have a pot of mint growing near my herb garden. I say near not in because mint is so

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Several years ago, Mike and I hosted a Protein Power cruise on Holland America Lines from Vancouver up the coast of Alaska to Glacier Bay. The trip offered some of the most spectacular scenery I’ve ever viewed: pristine skies, deeply forested land, clear waters teeming with marine life. Breathtaking beauty. On one excursion, we helicoptered

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