Fashionable diets or eating habits which lead to drastic changes will never become mine, but if they can create more variety in daily cooking, I’m pro. Increase the amount of vegetables and reduce the bad carbs is a less drastic approach which will not lead to extremes. Bad carbs ( white rice, white pasta, white bread) create a quick change in the sugar level in our blood which can lead to sugar cravings. Good carbs ( spelt, brown rice, legumes,..) offer important elements and will ask much more digestion time and thus no sugar cravings. As long as you eat with common sense, you can have it all.
Tonight’s menu is a dish of Pascale Naessens. She is a Belgian model turned into a cook book writer. The Belgian magazine Libelle Lekker publishes a lot of her recipes, and thus, now and again, I will prepare one of her carb free recipes.
Two fresh breams of approx 500 grams each are waiting in the fridge. Open their tummies, remove the intestines, wash and dry.
Slice 5 cm of fresh ginger, 1 lime and some parsley. Cut 1 stem of lemon grass in 2 halves. Fill the fish with the spices. Season with pepper and salt. Put the fish on baking paper. Spread a drizzle of olive oil. Bake in the oven at 180° for 25 mins.
Cut 800 grams of courgettes with the spiralizer. Mix with 4 chopped garlic cloves, 1 green chili, pepper and salt. Add some olive oil. Put in the oven and bake. Stir now and again. After 15 mins add 200 ml coconut milk. Continue to bake.
Serve the fish on the courgettes. Finish with a lot of fresh coriander and 1 table spoon of grated coconut.