While I am exploring all things Ray Peat and now low fat in particular, one food I needed to make peace with is Cottage Cheese. (Note on dairy intolerance at the end.)
Real cheese is fine, but the fat content really blows your daily limit of fat in one mouthful, so it needs to revert to ‘a taste adding condiment’ of 1 or 2 tablespoons only, not the half cup or full cup normally added to a dish.
Given that we know that balanced sugar is actually fuel for all cells in the body – so long as it’s accompanied by adequate nutrients – I set out to make a fudge that ticked all the boxes. (And left out nuts – see previous post.)
The Indian Burfi sweet treat was actually an inspiration for this; it seems to be made in many different ways – including nuts, but one version with milk powder started the creative neurons firing. (In some cases it’s also called Barfi however that’s not such a great word in English to associate with cooking and eating!)
Did you know that sugar is actually a powerful metabolic food that feeds every cell in your body? The biggest problem though, is that we all eat it incorrectly, then blame the sugar for being bad for us. Anyway, that’s a thought bubble for another post!
So for those who still allow a little sugar in your life, here is a super easy vanilla ice cream that easily trumps store bought chemical-filled options, and tastes amazing!
Of all the addictive things I have cut out of my diet, dairy products were one I had left in for the longest time, despite reading other’s bad experiences of it.
Even though the Paleo and Vegan peeps both shun dairy, I was convinced that I had the Northern European gene that had adapted to dairy and so basically was immune to all the supposed negative effects that plague others.