Real Good Food

One of the co-authors of the bestselling The Real Meal Revolution has a new book out. And it’s not just for banters… it’s about good food for healthy people.

- Mike Finch

THE REAL MEAL REVOLUTION was one of the biggest-selling books ever produced in South Africa, with over 350 000 copies sold. It popularised a new term – ‘banting’ – and thousands flocked to the temple of Low Carb, High Fat (LCHF).

It was a win-win concept: the book was underpinned by legendary sports scientist Professor Tim Noakes, and married the skills of nutritionist Sally-Ann Creed and chef and sportsman Jonno Proudfoot. Plus, who doesn’t want to eat a fatty lamb chop and a plate of bacon for breakfast?

But since the release of the book in 2013, there has also been controversy. Noakes’ outspoken thoughts on the high-fat diet have attracted the ire of the dietetics community, and health professionals have called him reckless and irresponsible.

The book itself was often criticised for being overly elitist, complicated, and not sustainable in the long run.

Enter Proudfoot’s 300-recipe Low Carb Cooking – designed to continue fulfilling the needs of ‘banters’, but offering a more accessible, less complicated and more user-friendly take on low-carb cooking, without the ‘high-fat’ push.

“This is definitely a standalone tool for anyone who wants to follow a low-carb diet and make delicious food,” says Proudfoot, who is himself a keen runner and CrossFit enthusiast, and once swam 459km from Mozambique to Madagascar over 24 days for charity.

Proudfoot’s new book uses 40 different cuisine styles from Asian to Middle Eastern to French, and mixes together common ingredients on his ‘green’ list to ensure tasty meals that are low in carbs, but still great for families and dinner parties.