If you live the LCHF (Low Carb High Fat) lifestyle, or know about this lifestyle you are aware that many now refer to the 'HF' ( High Fat) as Healthy Fats ... foods like cream, butter, flax, cheese, avocado, nuts, and olive oil - in fact the foods that are pictured just below. They are all on my shopping list because these are the fats that I use on a daily basis. Obviously high in calories but also full of essential nutrients. As I've written before my lifestyle is low carb, no more than 50 a day, with higher healthy fats and moderate protein. It is a balance that suits me, although each of us has to find our own balance, and obviously take into account any food allergies, or underlying health condition.
Now, you may use 'single cream' or like me prefer to use double cream. ( If you live in the US I believe it's called heavy cream ). Of course, if you live in the UK, and in particular the South West of England, then you can enjoy the wonderful taste that is clotted cream:
Clotted cream, sometimes called scalded, clouted, Devonshire or Cornish cream, is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'.
Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Devon and Cornwall.
Read More About Clotted Cream here
Read More About Clotted Cream here
Read more about Cream Types and Definitions here
Read More about Low Carb Healthy Fat (LCHF) Eating here
Read more about low-carbing, 'Introduction to low-carb for beginners' here
And why not enjoy a serving of Lowcarb fruit & almond clafoutis, with cream! This gorgeous French pudding is sublime - lowcarb and so easy to make. Use this link to find the recipe.
Dear reader, a variety of articles, and recipe ideas, are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
28 comments:
I use single cream (called 1/2 and 1/2 in the states) in every cup of my coffee. I love heavy cream for whipping. I've never found clotted cream in my local market. I'm a cream freak, though!
I will make this pudding this afternoon!!!
I can buy Devonshire clotted cream in "my" supermarket. It has only 7 day shelf life refrigerated and it is a bit expensive over here. It is delicious!! And very fat!!
The recipe sounds delicious
Ah...it's all so good!
I don't often eat cream, unless it's in a cream cake, and they're something I try not to eat too many of, not because of the cream but because of the cake.
Low carb and easy to make - that sounds good to me.
...the fruit & almond clafoutis look fabulous.
What a delicious look!
Have a nice weekend
Maria
I try to eat fairly balance of food. Only thing bothers me is diary.
Coffee is on
My English mother raved about clotted cream. I have never had it, and don't think it is available here.
Very convincing! Thanks for the link to the recipe, Jan:)
What an informative post and thank you for those links.
I've been using more cream these days especially with my steel cut oatmeal in the mornings. I prefer the heavy cream, but I use very little.
Clotted cream is hard to find here in our grocery stores, but we have a market that carries it around the holidays and they will special order it for you at any time of the year. Of course we love the clotted cream with our tea parties.
Enjoy your weekend~
Delicious!
Lovely foods and the blackouts looks gorgeous. Enjoy your weekend, Valerie
The only thing I use is a wee amount of half and half in my iced coffee. Makes it taste yummier.
Ooow, that is delicious !
I love cream and all those good fats - but we don't have some of them here in GA!
We use everything in your picture regularly, except for cream, which we seldom have a need for. The odd recipe calls for it but it is a relatively rare ingredient for us. Even in coffee, Miriam prefers milk, and I drink mine black.
Heavy cream is a term not used in Canada.
I have only used heavy cream in a few recipes, do you cook with the extra virgin olive oil?
that looks delicious and not too many ingredients. Thanks for sharing.
we use cream or cheese hardly hardly here and may be because of hot weather dear Jan
thank you for wonderful sharing always :)
blessings!
Siempre interesante. Besitos.
So many lovely recipes in your posts again, dear Jan!
We use these fats, not so much because of health reasons but because they make the food tasty. :)
Have a happy week ahead! xx
Conniecrafter said...
I have only used heavy cream in a few recipes, do you cook with the extra virgin olive oil?
Hello Connie, many thanks for your comment and question.
I cook with a variety of fats which does sometimes include extra virgin olive oil.
You may be interested in reading this article:
'Myth Buster: Olive Oil is One of the Safest Oils for Frying and Cooking'
see it here:
https://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking/
All the best Jan
Excellent post Jan! Thank you!
I do love that these indulgent fats are healthy!
Loving enjoying the good fats! I had to use up some refrigerator items the other day so tossed together some chicken broth with Half n' Half, added some shredded cheddar cheese and broccoli to make a lovely Broccoli Cheddar soup. It called for heavy cream but I had the Half n' Half for company for their coffee the other day and didn't use any of it. So as not to waste it, I devised the soup which came out wonderfully. Hubby had some the 2nd day, too. It was a good experiment for me as we don't usually eat creamy soups. I might just do that more often now. I hope you are enjoying good weather and good health.
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