If you are looking for passionfruit possets that are super-sweet and very smooth, then I'm afraid you are at the wrong site.
It is predicted that in most of the world 50pc of adults will be obese with a BMI over 29 by 2030; with all the attendant pains in the joints, medication and risk of catastrophic-disease.
We are very definite about making quite certain that neither of us number among them.
We do not like pain so we have chosen a lifestyle that has had an unexpected benefit; not just analgesics, we now take no medication whatsoever. It's meant inter alia a complete break from sugar, cornstarch for thickening and removing any of the fibre from our food.
If you're still on board, read on. If not, visit bon appétit; they will show you the traditional way. It's super-sweet and very smooth. It will slide down your throat and you will be scrambling for a second and even a third.
But our passionfruit recipe is rich in both fat and fibre; it's very satiating. One helping will be more than enough.
Incidentally in mild climates granadillas are very easy to grow in your own garden. They need either a fence or even a tree for the vine to climb.
Having seen how much pain those addicted to sugar go through, difficult though it was, we made a complete break from excessive sweetness. Is there a compromise? Yes, there is but you will have to hunt for it; natural honey.
Commercial honey has a high glycemic-index; it's little better than sugar. So you have to find a small beekeeper. Buy enough for the whole year ahead and squirrel it away; it keeps very well in sealed jars.
Researchers in Germany found that honey that has not been heated generally has a GI of less than 55; that's low. But you will not not find it on the supermarket shelves.
Add the honey only after the cream has cooled somewhat obviously.
The average South African consumes about 18 tsp of sugar per day, or 36 kg in a year; many of course consume far more, often simply because refined food is so tasteless. Non-communicable diseases thus are rife.
The fibre in our food, indigestible in the small intestine, is what the microbiome in the colon feeds on, producing a host of very important substances. The fetish of our modern society, insisting on having everything super-smooth and highly refined, is in large measure the cause of the "non-communicable" diseases that have overtaken our society; far worse than infectious conditions like Covid.
It's a conscious and deliberate choice that we have made after studying Blue Zone longevity; if you too really want to live to a full and zestful old age, make a study of those five parts of the world where ten times as many people reach the magical one-hundred.
They grow and eat much of their food. It is neither very sweet nor has the fibre been refined out.
More than half of the nutrients in a lemon or lime are found in the pulp; and that fibre. So when making passionfruit possets we would certainly never strain the liquid and toss the solids; it's not super-smooth, nor should it be.
You can of course use any fruit you like; not many reading this will have granadillas, as we call them, growing in their gardens. They do not freeze well. Berries that are a bit tart would be equally good.
As a variation we often mix in a couple tablespoons of kefir after the cream has cooled; it's a natural probiotic that is so easy to make in your own kitchen.
Cream is a subject about which you have to make your own decision. The scientists are arguing back and forth, just as they did with butter and eggs; the jury isn't out. It is our considered opinion that the answer is completely determined by whatever else you are eating.
Let's be honest and admit the weight of medical opinion still leans very much to cutting out all animal fats; that means no passionfruit possets.
If you are eating the kinds of whole foods recommended at this site, we have no anxiety about recommending passionfruit possets with full-cream now and then; not every week.
It's the sugar and cake flour we are anxious about; that is where the raised cholesterol comes from. The glucose molecules from that Black Forest cake attach to lipoproteins in the liver, being released as LDLs; and then you have to take statins.
It's fascinating that dietary cholesterol has very little influence
on those nasty lipids in the blood associated with so many diseases; or so a minority vote would say.
own cholesterol is "dangerously low" despite all the dairy products we
enjoy; I am kidding of course but the numbers are entirely good. That is
only anecdotal, but if you saw how much butter goes on our bread baked using my 100pc flour, you would wonder how that could be possible. It's all about the fibre. We also use a lot of olive oil.
Neck of lamb is an occasional treat; just look at the fat.
A large green salad is mandatory every day if you want to enjoy these high animal-fat treats. Unfortunately you simply cannot have your Black Forest cake and eat it.
As we said it all depends on whatever else you are eating. Meat and potatoes with too many passionfruit possets will be the death of you.
Conversely and very strangely should you cut much of the fat in your diet you are likely to become obese. You will be constantly famished, reaching for treats mid-morning and before bed; cookies and colas most likely.
Passionfruit possets from our green kitchen are made using natural honey and all the fibre in the fruit; we never strain out the pips.
One of my earliest childhood memories is of scratching in the undergrowth beneath trees and hedges for granadillas; it brought more joy than discovering new potatoes. I realise now that from very young I was learning about what today is being called forest bathing; immersing one's self in nature. Now when I am anxious and stressed, I always return to the garden for succour.
Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, your family and friends, and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books!
Here are the back issues.
Did you find this page interesting? How about forwarding it to a friend, or book and food junkie; or, better still, a Facebook or Twitter tick would help.
56 Groenekloof Rd,