The Low Carb Luxury Newsletter: 
Volume III / Number 14: July 26, 2002: Page 6
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Summer Cooking 
It's been hot, hot, hot here, and I've found myself looking for interesting new things to create in the kitchen to keep things nice and cool! From Soup to Salad to Sorbet, we've got some great ones for you. All light, all cool, all delicious. And yes, all low carb and sugar free (of course!)

Easy Summer Salad

Here's an easy salad that takes advantage of one of the all time classic summer herbs, basil.

Wash, drain and place into a large bowl:
  • 6 to 7 cups tightly packed spinach leaves
    (remove stems and tear larger leaves)
  • 2 cups basil leaves
In a small skillet or saute pan combine:
  • 1/2 cup best quality olive oil
  • 3 cloves garlic finely chopped
  • 1/2 cup pine nuts
Easy Summer Salad Cook over medium heat until pine nuts turn golden brown. Then add:
  • 4 ounces diced prosciutto
    (available at a deli or use thinly sliced ham)
Continue cooking for 2 to 3 minutes to heat prosciuitto. Pour mixture over spinach and basil leaves.
  • 3/4 cup grated Parmesan or Romano cheese.
Fold all together. Add salt and freshly ground pepper to taste.

For a special addition, you might want to consider adding a little fresh sliced peach or berries to the salad before serving. Serve immediately.

Makes 6 servings — 2.5 gram of carbohydrate per serving. (Adjust carbs if you add fruit.)

Cool Cucumber Soup

When the temperature heats up in the Summer (and this has been a scorcher in our neck of the woods), we find ourselves looking for the shade and cool, refreshing things to eat. In Summer, cucumbers are fresh and plentiful and we really love their flavor!

One of our favorites is cold cucumber soup. It's great to have on hand and it's really simple to make. Now this recipe calls for enough ingredients for two people, but if you're going to serve more than that it's easy to increase.

Cool Cucumber Soup
  • One large cucumber, cut lengthwise, 4 ways
  • Salt
  • 1 cup full-fat plain yogurt
  • 3/4 cup sour cream
  • 1/4 cup heavy cream
  • lemon juice
  • 1 tablespoon Splenda
  • 1/4 teaspoon salt
  • Pepper to taste
  • 2 tablespoons finely chopped mint leaves
Peel and remove the seeds of the cucumber. Then split it long-ways into quarter pieces and sprinkle salt over it. Allow it to set for about an hour.

Rinse the salt from the cucumber slices; then puree all the ingredients together in the blender.

Once the cucumber has been pureed, add yogurt, sour cream, heavy cream, a few drops of lemon juice, Splenda, salt and some pepper. Blend together well. Add the finely chopped mint leaves.

Keep in refrigerator until ready to serve.

Makes 2 servings — 5 grams of carbohydrate per serving.

Broccoli Sauté

When you think of sources for vitamin C, you might still believe it needs to come from either citrus fruits or a supplement tablet. But broccoli actually contains more vitamin C per serving than an orange. In fact it contains 200 percent of the recommended daily allowance of C!

This recipe is a combination of unique ingredients. And when the broccoli is added, the flavor is sensational.

Broccoli Sauté
  • 2 cups of broccoli cut into bite size pieces
  • Peel of an orange (1 inch strips)
  • 1 tablespoon macadamia or almond oil
  • 1/4 cup of walnuts or pecans
  • 1/4 teaspoon ginger
  • 1/2 teaspoon lemon pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon unsweetened orange juice *
Wash and cut the broccoli into bite size pieces. Remove the peel of the orange with a potato peeler in about 1-inch strips.

Heat the macadamia or almond oil in a skillet and add the orange peel and nuts. Sauté for two to three minutes over medium heat being careful not to over-do it.

(You want to cook it just long enough for the orange peel to begin to curl and turn golden.)

Add the broccoli, and sauté for about five additional minutes. While it’s cooking, add the ginger, lemon pepper, and soy sauce. As a final touch, spritz orange juice over the dish. Serve immediately.

Makes 2 servings — 6.6 grams of carbohydrate per serving.

* The small amount of orange juice in this recipe adds a great amount of flavor and "zing". If you are very sensitive to it, you might want to substitute diet orange soda, or prepared Ket-OJ, or even orange oil mixed with water. But do not use orange extract.

Summer Watermelon Sorbet

For this cool Summer treat, choose a great watermelon. There are several ways to do this. Pick a melon with a hollow sound and a light coloring on the bottom. This recipe requires only 2 cups of fresh watermelon, so save the extra in the refrigerator for more sorbet later.

  • 2 cups watermelon juice
  • 1 cup diet lemon-lime soda
  • 1 cup club soda
  • 4 Tablespoons Cool Watermelon Keto Sherbet Mix
  • 1/2 cup Splenda
Summer Watermelon Sorbet Scoop out 2 cups of watermelon into a blender. You may have to use the blender a couple of times. Blend the watermelon and then strain to remove seeds. Add the lemon-lime soda, club soda, and Splenda to the watermelon juice. Add Keto Cool Watermelon Sherbet mix, and blend again until well mixed.

Pour this mixture into an ice cream maker and prepare just like ice cream. It only takes a few minutes to freeze this delicious treat.

Makes 6 servings — 5 grams of carbohydrate per serving.

(You can buy Keto Cool Watermelon Sherbet mix from The Low Carb Connoisseur.)

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