AVOCADO FRIES

"Crisp" is not a word that leaps to mind when you think of avocados. I had to try this to believe it. It works, it's easy, and they are delicious!

1 egg white

2 tablespoons heavy cream

A dash of hot sauce, optional

1 avocado, ripe but not mushy or bruised

Salt and freshly ground pepper

1/2 to 1 cup of crushed pork rinds or almond flour (some will be left over)

2 tablespoons grated Parmesan cheese

Oil for frying, as needed

Have ready a rack for drying avocado slices.

Whisk the egg white in a small bowl. Whisk in the cream and optional hot sauce and set aside.

Cut avocado in half around the seed. Carefully, smack the blade of a chef's knife into the seed and twist it out. Cut halves into two wedges and remove peel. Cut avocado pieces into 1/2-inch wedges and sprinkle with salt and pepper.

Stir pork rind crumbs or almond flour, Parmesan cheese, and a little more salt and pepper together on a plate. Dip avocado slices in egg-white mixture, let excess drain away, and dredge in pork rind or almond flour mixture until completely coated. Place slices on rack to dry for about 5 minutes.

Heat 1 and 1/2 inches of oil in a fryer or deep skillet to 375 degrees. Fry avocado slices for about a minute or until golden brown. Remove with a slotted spoon or spider and drain on paper towels. Serve with lime wedges and ranch or blue cheese dressing, salsa, or marinara sauce, if desired.

Recipe adapted from chef Trey Foshee at George's in the Cove in La Jolla, California.

Makes 2 to 4 servings.
(Nutrition data based on 3 servings from 1 medium avocado)
Calories: 144
Fat: 12.8 
Carbohydrates: 1.7 grams
Fiber 0.9 grams
Net Carbohydrates: 0.8 grams
Protein: 2.9 grams

 (C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com
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"NOURISHED" NOW AVAILABLE ON KINDLE AND NOOK!

I've had a number of requests for Nourished in e-book format. I've been working on getting it out since December, but it wasn't easy to change a book with lots of sidebars, boxes, insets, and pictures to fit into one long, narrow column. (It took 9 edits to get it right!) It is now available from Amazon for Kindle and Fire http://www.amazon.com/Nourished-Cookbook-Metabolic-Balance-ebook/dp/B007SZGD7Y/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1334938890&sr=1-1  and from Barnes and Noble for Nook http://www.barnesandnoble.com/w/books/1110271351?ean=2940014528054.

If you don't own a Kindle or Nook reader, you can get free apps so you can enjoy reading books on your iPad, iPhone, Android, PC, and other devices.

To download a free app for Nook from Barnes and Noble, go to: http://www.barnesandnoble.com/u/free-nook-apps/379002321/ The choices are in the left sidebar.

To get a free Kindle app from Amazon, go to:
http://www.amazon.com/gp/feature.html/ref=amb_link_361458882_3?ie=UTF8&docId=1000493771&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-9&pf_rd_r=17DVDCDB4KP338VF0NVD&pf_rd_t=1401&pf_rd_p=1354791522&pf_rd_i=1000426311

One downside to doing the e-book: when we uploaded it to Amazon, they put the Kindle version of the "Look Inside" feature on both versions. Since Amazon is run by robots rather than humans, you have to just accept whatever they do, but I hope to get it corrected if I can. The real book has the beautiful layout that I worked so hard on and it does not have the goofy Table of Contents that is in the Kindle and Nook versions. (I was told that the Table of Contents had to include all the headings in the book because it also serves as the index. It looks like overkill to me, but I couldn't get it changed.)

I've been planning to update my website and blog, and when I do, I will try to include some of the pictures from Nourished so those of you using black and white readers can see them in color.

(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com

THE PERFECT HUMAN DIET PREMIERS IN SAN FRANCISO

At long last, CJ Hunt's documentary, "In Search of the Perfect Human Diet(TM)," will premier on May 22 in San Francisco's Landmark Theatre at 7:00 PM. CJ is asking our help to spread the word to folks who live in the area so he can fill the house - A good turnout can help secure a broader national roll-out later in the year. Tickets are on sale now at: http://tinyurl.com/perfecthumandiet (Tickets are only $10:00 for this very special event!) I'm so sorry that unless I can juggle some other commitments, I won't make the opening, but CJ will be there as will many other luminaries from the low-carb/paleo/primal community.

Can't make the opening? You can order your copy of this landmark documentary that "bypasses common contradictory dietary bias and the recycling of confusion, by filming interviews and explorations with many of the world's top scientists and researchers in the fields of archaeological science, paleo and forensic anthropology, nutrition and metabolism, biomolecular archaeology, and the emerging field of human dietary evolution."

Order your copy now!

(Orders before 3PM EST USA shipped the same day)

You can see the movie Trailer here: www.perfecthumandiet.us

Facebook events are here: https://www.facebook.com/event/290071014401231/

Some of my previous posts about "The Perfect Human Diet" are here:

http://carbwars.blogspot.com/2009/10/in-search-of-perfect-human-diet.html

and here: http://carbwars.blogspot.com/2010/06/perfect-human-diet.html

(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com

KURABUTA HAM FOR EASTER

It was our turn to have the family over for Easter dinner today. Since I needed to prepare everything quickly after coming home from church, I decided to serve my favorite ham, a Kurabuta from Snake River Farms.

These hams come from Bershire hogs, a heritage breed that was "discovered" 300 years ago by Oliver Cromwell's army, in winter quarters at Reading, the country seat of the shire of Berks in England.  (They were "discovered" in the same way that Columbus "discovered" America - the people who lived in Berkshire obviously already knew about them.) The word spread about the wonderful hogs of Berks that produced hams and bacon of exceptional quality and the Reading Fair became famous as a market for pork products. Bershire hogs were taken to Japan in the 1800s where they were called "Kurabuta," which means, "black pig," in Japanese.

Most people have no idea how good an old-fashioned, natural ham tastes. It is dark, succulent, and rich, unlike modern pork, which is pale, dry, and bland because it has been bred to be as lean as possible; it is so lean that it must be injected with sugar and chemicals to make it palatable.

I bought my ham at my local Central Market. I bought it early because they only stock them for holidays and sometimes they run out. I plan to check back later this week because if there are any left, they may be marked down and I can get another one to put aside for later.

Our meal started with a chicken liver pate with raw veggies and we had sliced tomatoes, Fennel Baked in Cream, and French Style Peas as side dishes with the ham. Dessert was my Lemon Icebox Pie with Whipped Cream. (The first two recipes will be in Low Carbing Among Friends 3; the pie and the peas are from Nourished.) I'm still too full to think about food, but I'm looking forward to a little cold ham and another slice of pie later this evening.

NOTE: Snake River Farms lists sugar as an ingredient in their hams, but gives the carb count as zero, which means it has less than 0.5 grams per serving. Their products are available in restaurants nationwide and in stores on the West Coast or online from www.snakeriverfarms.

Disclaimer: I have no affiliation with and have never recieved any compensation from the company mentioned in this article.
(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com

IS SUGAR TOXIC? ON 60 MINUTES

You don't want to miss the report by Dr Sanjay Gupta that was on 60 Minutes yesterday. The original story is here: http://www.cbsnews.com/video/watch/?id=7403942nT, but you might prefer to see it on Dr. Eenfeldt's blog, where he has done all the work to put up all the related videos and written a good summary of it as well: http://www.dietdoctor.com/must-see-toxic-sugar-on-60-minutes.

(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com