{"id":17239,"date":"2015-08-21T18:23:36","date_gmt":"2015-08-21T18:23:36","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=17239"},"modified":"2015-08-21T18:23:36","modified_gmt":"2015-08-21T18:23:36","slug":"banting-appetizers-to-whet-your-appetite","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/banting-appetizers-to-whet-your-appetite\/","title":{"rendered":"Banting Appetizers To Whet Your Appetite"},"content":{"rendered":"

Banting is the buzzword for a way of eating that has gained a lot of ground and credibility recently. It was pioneered in the 1800\u2019s by a Dr. Harvey in London, who treated an obese man called Mr. Banting successfully by using a low carb high fat diet \u2013 now referred to as LCHF (for those of you still wondering what on earth that stands for!).<\/p>\n

Our own local sports guru Professor Tim Noakes has revived this diet as an effective way to lose weight and stay healthy. The idea is that you eat a diet high in healthy fats, which help you feel fuller for longer, low carbs to avoid triggering cravings, and a moderate amount of protein.<\/p>\n

We have put together a couple of banting appetizers for those of you who prefer the vegetarian and vegan ways. Serve them as an entr\u00e9e of simply as a light meal or snack.<\/p>\n

\n

\u00a0Sesame Noodle Salad Wraps<\/h2>\n
\"SuperLite<\/a>

SuperLite Noodles – Angel Hair<\/a><\/p><\/div>\n

Shirataki noodles are a godsend for those on a low-carb diet. They are made from the naturally carbohydrate-free Konjac plant, which is rich in Glucomannan, one of nature\u2019s richest sources of fibre. Here\u2019s a recipe for some delicious little noodle wraps:<\/p>\n

Ingredients<\/h3>\n

\u2022 1 package superlite angel hair noodles<\/a>
\n\u2022 1\/4 cup coconut vinegar<\/a>
\n\u2022 2 tbsp erythritol<\/a>
\n\u2022 1.5 tbsp toasted sesame oil
\n\u2022 1 tbsp tamari sauce<\/a>
\n\u2022 1 minced garlic clove
\n\u2022 1 tbsp minced ginger
\n\u2022 1 tsp finely chopped fresh chilli (optional)
\n\u2022 1 cup shredded cabbage
\n\u2022 1 cup shredded kale or spinach
\n\u2022 1\/4 cup shredded carrots
\n\u2022 1\/8 cup fresh coriander
\n\u2022 1 tbsp sesame seeds<\/a>
\n\u2022 Lettuce leaves as wraps (butter lettuce is a good option)<\/p>\n

Instructions<\/h3>\n

\u2022 Follow the instructions on the shirataki pack to cook your noodles
\n\u2022 You can cook them on high for a little longer with a bit of coconut oil to add more flavor if you like
\n\u2022 Whisk the vinegar, erythritol, sesame oil, tamari, ginger (and the chilli if you\u2019ve opted for some extra pep)
\n\u2022 Toss the noodles, cabbage, kale, carrots, coriander and sesame seeds together
\n\u2022 Place a heaped tablespoon in individual lettuce leaves, using the cupped parts of the leaves as little containers<\/p>\n

These little wraps are great because you can pick them up by hand for a delicious, tasty bite either as a starter or a finger food to hand around pre-dinner.<\/p>\n

\n

Kale Chips Drizzled With Tahini Lemon Sauce<\/h2>\n

For the kale chips<\/h3>\n

Ingredients<\/em>
\n\u2022 1 bunch of fresh kale
\n\u2022 Olive oil<\/a>
\n\u2022 Salt<\/p>\n

Method<\/em><\/p>\n

\u2022 Preheat oven to 150\u00b0C
\n\u2022 Wash and dry the kale \u2013 make sure it\u2019s properly dry so it will crisp in the oven
\n\u2022 Remove the center stems of the kale by cutting down each side or stripping them by hand
\n\u2022 Tear the kale into pieces if the leaves are big
\n\u2022 Drizzle oil and sprinkle salt on the kale and softly toss with your hands
\n\u2022 Place the kale pieces on a baking tray and pop in the oven
\n\u2022 Bake for 5 minutes. Check that the heat distribution in your oven is causing uneven browning and rotate the tray if this is the case
\n\u2022 Remove from the oven and let them cool while still on the tray<\/p>\n

\"Oh<\/a>

Oh Mega Sesame Tahini<\/a><\/p><\/div>\n

For the Tahini Lemon Sauce<\/em>
\nIngredients<\/em><\/p>\n

\u2022 1\/2 cup tahini<\/a>
\n\u2022 2 to 4 large cloves garlic
\n\u2022 4 to 5 tablespoons freshly squeezed lemon juice
\n\u2022 2 to 6 tablespoons water
\n\u2022 3\/4 teaspoon salt
\n\u2022 1\/8 teaspoon cayenne <\/a>(optional)<\/p>\n

Method:<\/em><\/p>\n

\u2022 Blend all the ingredients together in a food processor or with a handheld blender. The tahini will thicken with the lemon juice, so add more water or lemon if it is too thick. You want a smooth, pourable consistency.
\n\u2022 Add the salt and cayenne<\/p>\n

If you want a quicker version, you can always get yourself some ready-made kale chips here.<\/p>\n

Place the kale chips either on individual plates or a platter and drizzle with the sauce. You can drizzle this delish sauce over practically anything veggie and also use it as a dip for raw veggies julienne. Yum!<\/p>\n

(adapted from: http:\/\/www.epicurious.com\/recipes\/food\/views\/lemon-tahini-sauce-354109)<\/p>\n

\n

Baked Pesto Mushies with Cashew Cheese<\/h2>\n

Ingredients<\/h3>\n

\u2022 20 button mushrooms (or Portabellini\u2019s, actually any mushrooms of your choice, as long as you can stuff it. Just adapt the amount of cheese for bigger mushrooms)<\/p>\n

For the pesto<\/em>
\n\u2022 4 garlic cloves
\n\u2022 2 spring onions
\n\u2022 2 cups basil leaves
\n\u2022 1\/2 cup chives
\n\u2022 4 small red chillies
\n\u2022 1\/4 cup pine nuts<\/a>
\n\u2022 5 tablespoons olive oil<\/a>
\n\u2022 Juice from half a lemon
\n\u2022 Salt to taste<\/p>\n

\"Komati<\/a>

Komati Raw Cashew Nuts<\/a><\/p><\/div>\n

For the cashew cheese<\/em>
\n\u2022 3\/4 cup cashews<\/a>
\n\u2022 2-4 tablespoons water
\n\u2022 1 clove garlic
\n\u2022 3 teaspoons nutritional yeast<\/a>
\n\u2022 Juice squeezed from half a lemon
\n\u2022 Salt to taste<\/p>\n

To make the pesto<\/em>
\n\u2022 Crush the garlic and loosely chop the herbs, chilli and spring onions
\n\u2022 Place these and the rest of the ingredients into a food processor to chop finely
\n\u2022 This is your basil pesto<\/p>\n

To make the cashew cheese<\/em>
\n\u2022 Soak your cashews overnight or for a few hours at least
\n\u2022 Pulse in a food processor with the water until the mixture is smooth
\n\u2022 Crush the garlic and add it, along all the remaining ingredients to the cashew mixture and pulse again
\n\u2022 You can refrigerate the presto and cheese for a few hours to let the flavor develop if you have the time.<\/p>\n

Putting it together<\/em>
\n\u2022 Pre-heat the oven to 180\u00b0C.
\n\u2022 Wash and de-stem the mushrooms
\n\u2022 Spoon the pesto into the mushrooms
\n\u2022 Add a dollop of the cheese on top
\n\u2022 Grind some black pepper over your mushies
\n\u2022 Bake in the oven for 10-20 minutes, or until the mushrooms are cooked<\/p>\n

Serve on a platter for a tasty morsel that will have everyone\u2019s mouths watering and ready for more. This vegan cheese can be used as a divine spread on banting friendly cracker breads too.<\/p>\n

(adapted from: http:\/\/www.onegreenplanet.org\/vegan-food\/recipe-baked-pesto-mushies-with-crunchy-cashew-cheese\/)<\/p>\n

\n

Devilled Eggs With Hot Chilli Sauce<\/h2>\n
\"Black<\/a>

Black Mamba Chilli Venom<\/a><\/p><\/div>\n

Here\u2019s an yummy option for those of you who are vegetarian and eat eggs.<\/p>\n

Ingredients<\/h3>\n

\u2022 4 large hardboiled eggs
\n\u2022 1 medium avo
\n\u2022 2 teaspoons chilli sauce<\/a>
\n\u2022 1 teaspoon lemon juice
\n\u2022 Sea salt to taste
\n\u2022 Ground black pepper to taste<\/p>\n

Method<\/h3>\n

\u2022 Peel the eggs and cut in half length-wise
\n\u2022 Scoop out the yolks into a bowl
\n\u2022 Mash the yolks with avocado, hot sauce and lemon juice and season with sea salt and ground pepper to taste
\n\u2022 Refill egg whites with the yolk and avo mixture<\/p>\n

Place the mon a platter, or an egg per small plate and garnish with a spot of chopped parsley. Quick, easy, delicious and Banting!<\/p>\n

\n
\"The<\/a>

The Real Meal Revolution <\/a><\/p><\/div>\n

 <\/p>\n

Enjoy these little entr\u00e9es, whether you are Banting or not, what’s not to like? Bon appetite!<\/p>\n

(For some more simply delish Banting recipes, take a look at the book by the guru Tim Noakes himself, it’s called the Real Meal Revolution<\/a>).<\/p>\n","protected":false},"excerpt":{"rendered":"

Banting is the buzzword for a way of eating that has gained a lot of ground and credibility recently. It was pioneered in the 1800\u2019s by a Dr. Harvey in London, who treated an obese man called Mr. Banting successfully by using a low carb…<\/p>\n","protected":false},"author":16,"featured_media":17243,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5,131],"tags":[332,333,334,335,336,337,338,339,340],"yoast_head":"\nBanting Appetizers To Whet Your Appetite - Faithful To Nature<\/title>\n<meta name=\"description\" content=\"Here are some simple yet delicious Banting appetizers to start off your next get together, or simply to eat as yummy snacksor starters in your day to day banting diet plan.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.faithful-to-nature.co.za\/blog\/banting-appetizers-to-whet-your-appetite\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Banting Appetizers To Whet Your Appetite - 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