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    Toortsie's Banting Bash!: For Keto, Banting, LCHF
    Toortsie's Banting Bash!: For Keto, Banting, LCHF
    Toortsie's Banting Bash!: For Keto, Banting, LCHF
    Ebook199 pages1 hour

    Toortsie's Banting Bash!: For Keto, Banting, LCHF

    By Madelé Burger

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    About this ebook

    Toortsie’s Banting Bash is more than just a recipe book. It is full of quick, easy and tasty recipes you can make in an ordinary kitchen using ordinary ingrdients. All of the recipes are suitable to the Banting lifestyle.
    Toortsie also tells her story, her journey since starting the Banting eating plan in July 2014.
    It’s not just a recipe book, it’s also a good read!
    For: LCHF, Keto, Banting, Paleo, Diabetes and everyone that loves good food.
    Madelé Burger is a mother, a grandmother and a farmer’s wife. She lives in the Overberg with her husband and they run a mixed faming operation. She is involved in the farm’s administrative work.
    Madelé loves people and she lives life to the full. She loves to travel and enjoys being outdoors. She writes about everyday things on her blog, about children, about life, and about her relationship with God.
    Her culinary experience comes from 30 years’ worth of cooking for her family.

    LanguageEnglish
    PublisherMadelé Burger
    Release dateApr 24, 2021
    ISBN9781005744489
    Toortsie's Banting Bash!: For Keto, Banting, LCHF
    Author

    Madelé Burger

    Toortsie skryf daagliks op haar blog, wat te kry is by toortsie.comEk volg die Bantingleefstyl sedert 2014 en het reeds die volgende boeke gepubliseer:1) Toortsie se Bantingboerekos2) Toortsie’s Banting Bash! (Printed and e-book)3) Hier’s die Toortsie weer!4) My kinderjare met betrekking tot vandag (outobiografie)5) Toortsie se Soetighede (Gedruk en e-boek)As publiseerder publiseer ek boeke namens die Goue Vroue. https://www.smashwords.com/profile/view/Gouevroue.

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      Book preview

      Toortsie's Banting Bash! - Madelé Burger

      Foreword

      Cooking delicious country food, or ‘boerekos’ as we call it in Afrikaans, in a Banting way is really simple and fits our lifestyle perfectly. Some people go to loads of trouble and make up really complicated recipes. I just kept cooking in the way I’d always cooked, making some small changes to recipes as I went along. (Literal meaning of boerekos: ‘farmers’ food’. A general term including numerous traditional South African dishes, originating mostly in agricultural areas.)

      Banting food is delicious, because we use the most delicious ingredients, like cheese, cream, meat and avocado. Real butter improves the taste of all kinds of food and cream makes any dish rich and delicious! Watch out for overheating your butter when you are frying something in it, it can easily burn. Banting food isn’t as sweet as the food we are used to traditionally.

      My recipes are simple and easy to cook, with no frills. Simple homestyle food, cooked using ingredients that are readily available in most households. I often estimate when adding ingredients, especially so with seasonings – a handful of this, a pinch of that.

      I follow Banting to the best of my abilities. Sometimes I would use Aromat, chutney or tomato sauce, which is actually against the rules. I do believe, though, that it doesn’t really matter, since I don’t do so every day and I use just a little bit when I do. After all, we are allowed 25 to 50 grams of carbohydrates per day.

      This book has two sections. The first part has recipes that can be used in a Banting lifestyle. The second part tells my story, my journey, and how I experience Banting.

      My advice is always: If you don’t have problems with your weight, keep eating what you’ve always eaten. I’m not trying to convince anyone to follow the Banting lifestyle. Every person is free to choose for themselves. If you do decide to follow the lifestyle, it is best to consult your doctor first and to do it under his supervision.

      I would like to thank my parents, Pieter and Martjie de Wet, in whose home I always had the most delicious meals. Thank you to my own family for eating the meals I have served you over so many years and for supporting me in this project. You are everything to me.

      Thank you to my Heavenly Father who smoothes out the road in front of me. Without You I cannot walk a single step.

      A special word of thanks to all my helpers. Without your help, this book would never have been published.

      And thanks to you, the reader, for buying my book! It is much appreciated. Please have a bash!

      If you like, please send me a picture of Toortsie in your home or area! I would love to see where she travels. Thank you!

      Back to Contents

      Breakfast

      My Standard Breakfast

      My standard breakfast consists of:

      2 eggs, fried in butter

      ½ avocado

      1 tomato, sliced

      A decent, big breakfast is indispensable. You can supplement this breakfast as you like, with salmon, bacon, sausage or last night’s leftover chop. Sometimes I put some grated cheese on the eggs.

      A teaspoon of psyllium husks or Ultimate Seed Mix can be sprinkled over the eggs while frying them. It does wonders for your digestion.

      Back to Contents

      Baked Bananas

      Bananas are on the orange list. This dish is only prepared on special occasions. Remember, one small banana fills the whole daily quota from the orange list.

      Ingredients:

      1 banana per person

      50 g butter

      cinnamon

      Method:

      Put bananas in a bowl, peels and all, and pour boiling water over them.

      As soon as the peels turn brown, remove and peel the bananas.

      Slice bananas lengthwise.

      Place in an oven-proof dish.

      Place knobs of butter in-between and sprinkle with cinnamon.

      Bake in oven at 180°C until cooked.

      Back to Contents

      Omelette

      Omelette

      Ingredients:

      Omelette:

      25 ml butter

      2 eggs

      salt and pepper

      Filling:

      Your choice of any of the following fillings:

      cooked mushrooms

      diced tomato

      ham

      cooked bacon

      smoked salmon

      grated cheddar cheese

      gherkins

      Method:

      Beat the eggs and add salt and pepper for flavour.

      Melt butter in a pan with a diameter of 20 cm.

      Pour the egg mix into the pan and cook it.

      Once it starts cooking, lift the egg mix from the outside inwards using a spatula and let the raw egg run under the cooked egg.

      Once it is cooked through, add the filling inside to taste.

      Fold the omelette in half.

      Allow time for the filling to heat up.

      Serve.

      Back to Contents

      Chocolate Yoghurt

      Chocolate Yoghurt

      Ingredients:

      100 ml double cream yoghurt

      25 ml cream

      12.5 ml cocoa

      5 ml xylitol (optional)

      Method:

      Mix all the ingredients in a small bowl.

      Enjoy!

      Back to Contents

      Banting Muffins

      Banting Muffins

      I manage well without bread. I almost can’t believe it, considering just how much I always loved bread! When I really get a craving for some bread, I bake these muffins.

      Ingredients:

      100 ml flax seed (linseed)

      100 ml sunflower seed

      250 ml almond flour (100g ground almonds)

      30 ml psyllium husk

      250 ml cream

      6 eggs

      10 ml baking powder

      5 ml salt

      5 ml xylitol

      pinch of cinnamon, pumpkin seeds or chopped nuts (optional)

      Method:

      Mix all the seeds and grind them finely.

      Mix the dry ingredients.

      Mix the wet ingredients and add the mix to the dry ingredients.

      Mix well.

      Grease muffin pan with butter.

      Spoon dough into muffin pan.

      Sprinkle muffins with cinnamon, pumpkin seeds or chopped nuts.

      Bake at 180oC for about 20 minutes until cooked.

      These muffins keep well in the freezer too. You can bake the same mix as a small loaf.

      Back to Contents

      Flapjacks

      Flapjacks

      Ingredients:

      100 g ground raw almonds (250 ml ground almonds)

      62.5 ml water

      12.5 ml xylitol

      2 eggs

      2 ml baking powder

      2 ml salt

      Method:

      Mix all the ingredients.

      Heat a pan and melt 50 g butter in it. Do not let the butter get too hot, as it will burn.

      Scoop tablespoons of batter into the hot butter and turn them over when they are cooked on one side.

      Spread them with butter and add fillings of your choice, e.g. cheese, tomato and cucumber.

      Back to Contents

      Soup

      We farmers from the Cape like making thick soups. Bean soup, pea soup or vegetable soup with a lot of meat and potatoes and other kinds of starch as its base.

      Now that this farmer’s

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