Cream Cheese with Herbs : Low Carb - Hallo friendsAVOID CANCER AND OTHER DISEASES, In the article you read this time with the title Cream Cheese with Herbs : Low Carb, We have prepared this article for you to read and retrieve information therein. Hopefully the contents of postings Article CANCER, Article OTHER DISEASES, Article TREATMENT, We write this you can understand. Alright, good read.

Title : Cream Cheese with Herbs : Low Carb
link : Cream Cheese with Herbs : Low Carb

Cream Cheese with Herbs : Low Carb

So easy to make! Just mix a non-flavoured, full-fat cream cheese with fresh herbs and spices and voila - it sure tastes good!

Ingredients:
Serves Four

5g carbs per serving

8 oz. cream cheese
2 teaspoons olive oil
8 tablespoons fresh parsley or fresh basil, chopped
1 garlic clove
½ lemon, the zest
salt and pepper, to taste
4 celery stalks, or other fresh vegetables of your liking

Find instructions here

Tip!
Fresh herbs, garlic and lemon are used in this recipe, but feel free to experiment with your favourite herbs/spices!

Flavoured cream cheese works well with cucumber, bell-pepper or carrot sticks, and with low-carb bread and sesame crisp-bread.

Basil ... is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish.

Parsley ... no kitchen should be without a good supply of this multi-purpose herb. It can be used as a garnish and flavouring and as a vegetable. There are two main varieties: curly leaf and flat-leaf. Both can be used for the same purposes although flat-leaf parsley has a stronger flavour and tends to be favoured in Mediterranean cooking.

Chives ... the smallest and most delicate member of the onion family, chives are a popular herb used in European cookery. They have long, thin green blades that are hollow inside. They have a mild, grassy flavour similar to baby spring onions or young leeks. There is also an Asian variety of chive called Chinese chives, garlic chives or kuchai.

Read more about 'Cooking with herbs the low carb way' here

All the best Jan

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