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 The Low Carb Luxury Online Magazine  
 
    December 2004    INSIDE COVER       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 
Feature Articles
 A Homemade Christmas
 Party Food for the Holidays
 Managing Christmas Stress
 Creating the Perfect Tree
 A Visit to New Orleans
 Spicin' Up with Cinnamon
 Beware Holiday Treats Pt I
 Beware Holiday Treats Pt II
 Dreamfields Pasta Recipes
 Holiday Cookies!
 Warm Winter Foods
 Jonny Bowden Weighs In
 Our Holiday Card to You
 Make it Low Carb: Nostalgia


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 ISSUE ARCHIVES

 

  Holiday Planning Guide



  
   Lora Ruffner
    PUBLISHER
    EDITOR IN CHIEF

   Neil Beaty
    VP, EXECUTIVE EDITOR
    SR. STAFF PHOTOGRAPHER


   Lori Markham
    MANAGING EDITOR

   Michael O'Dell
    SR. ACCOUNT MANAGER

   Position Available
    ACCOUNT MANAGER

  
      Joan Hedman

      Joy Pape, RN BSN CDE

      Keith Berkowitz, M.D.

      Debbie Judd, RN

      Jonny Bowden, MA, CNS

      Linda Genaw

      Regina Schumann-Wilshire

      Pamela Merritt

      Cerise Cauthron

      Christine Witt-Trzcinski

      Cybil Solon

      Daphne Hochfeld

      Susanne Koch

      Kris Carabetta

      Linda Mann

  
     Keith Berkowitz, M.D.
     Center for Balanced Health

     Richard Feinman, Ph. D.
     Professor of Biochemistry

     Michael R. Eades, M.D.
     Eades Scientific

     Mary Dan Eades, M.D.
     Eades Scientific

     Joy Pape, RN BSN CDE
     Pres., Enjoy Life! LLC.

     Steven R. Gundry, M.D.
     Int'l Heart and Lung Institute

     Dan Maiullo, Atty
     Corporate Counsel

     Mark Uhrmacher
     V.P., Expert Foods

     Jonny Bowden, MA, CNS
     Fitness Expert

     Fred Pescatore, M.D., MPH
     Integrative Medicine

     Pete Maletto
     CSO, DynaPure Nutrition

     Elaine Payne
     Pres. Low Carb Connoisseur

     Gil Wilshire, M.D., FACOG
     CarbohydrateAwarenessCouncil

 
  Season's Greetings
                                            "Blessed is the season which engages
                                  the whole world in a conspiracy of love."
                                                          Hamilton Wright Mabie

The holidays are a difficult time of year for anyone watching their diet, regardless of what plan they're on. And staying away from sugar is more difficult at Christmas time than any other season. So in this issue we'll be showing you some great ideas to keep the holiday bright, fun, and still delicious while staying on plan...

We'll also help you manage stress, show you how to bake up delicious low carb holiday cookies, and even help you create the perfect Christmas tree. From our families to yours, may you have a joyous season of hope, love, and fulfilled dreams.

                           Happy Holidays!
                             Lora and Neil

Cover photo "Winter Shelter" Copyright © 2004  Neil Beaty for Low Carb Luxury




Carbohydrate Awareness Council
Carbohydrate Awareness Council The Carbohydrate Awareness Council is committed to encouraging health and well-being through controlled-carbohydrate nutrition. Their guiding principles are built on a foundation of scientific-evidence, honesty and service. They champion the nutrition and health message of controlled-carb nutrition to consumers, the medical, scientific and nutrition community and public policy makers with solid evidence-based research.


 

Product Of The Month
Our product review team features a "Product Of The Month" in each issue of our magazine. These products are a group consensus of those we find to be the most innovative, healthy, tasty, and/or helpful to the low-carber's daily dietary regime.

Expert Foods Cake-ability Expert Foods' Cake-ability

The people at
Expert Foods are (pardon the pun) experts at innovative ideas for cooking and baking. And when do you do MORE baking than at Christmas time? With their "Cake-ability", they've hit on another winner. This amazing mix allows you to mix 1/2 cup of their product with your favorite nut flour, eggs, sweetener, and liquid (water, soda, DaVinci, etc), and voila — you have a cake with a texture that very closely resembles commercial cake-mix textures for an exceptionally low carb cake! And if the liquid you use is DaVinci Sugarfree Syrup, you may not need to add the carbs from granulated sweeteners.

The package back label contains recipes for a standard (any flavor) cake, a basic chocolate cake, a chocolate torte, banana bread, or muffins. Plus hints and tips for make other flavors and varieties. And guess what? They're all easy and they all work!

CakesWe tried making the cakes with three different nut flours — almond (we used a very fine ground blanched almond flour), which gives the most traditional texture and taste; pecan flour, which gives a rich praline flavor to cakes and is super with spices like cinnamon, cloves, etc.; and with macadamia nut flour, which gave us the most moist results, and a sweet nutty taste. You can always mix your nut flours, too.

The possibilities are nearly endless, and they can be made in loaf pans, round pans, cupcakes, etc. Top with flavored whipped cream, cream cheese frostings, etc. Or just cut in squares and serve as a snack cake. This is just what you need to be able to have lots of baked goods on hand when holiday guests drop over. Or bake up a storm and you've got great gifts for those low carbers on your list!

A 6-oz pouch makes three 1.5 pound cakes (48 servings!)  I can't imagine not using it in my nut-flour cakes anymore! You can order online from The Low Carb Connoisseur.




       

 

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