The Real Meal-Revolution
A
scientist, a nutritionist, and two chef-athletes - the crack squad behind The Real Meal-Revolution have walked or in
some cases run the hard yards.
Authors: Tim Noakes; David Grier; Sally-Ann Creed;
Jonno Proudfoot
Foreword
by Gary Player: “Make no mistake, this is
a food revolution and you have no better guide on this journey than Tim
Noakes.”
Published
by Quivertree Publications with Exquisite Photography by Craig Fraser
Where: Buitenverwachting Restaurant
When: Thursday 30 January
Time: 12h00 for 12h30 (starts
promptly)
Speakers: The Authors in conversation
The Real Meal Revolution is not a book to be read when you’re hungry.
Regardless of your preferred style of eating, the recipes in this book are
enough to send you scampering to the kitchen, inspired to prepare one of the
130 tasty recipes.
Yet,
while the recipes are all equally delectable and delightfully easy to prepare,
with only a few ingredients, the book is much more than just recipes. It
contains research which backs the high-fat, low carbohydrate style of eating,
graphs documenting its success in studies, testimonials from professional
sportsmen such as Gary Player, and case studies of ordinary people who have had
phenomenal success with the diet.
The
tagline on the book “Changing the world,
one meal at a time” speaks volumes.
Prof Tim Noakes is back in the news, with the
recent launch of this co-authored book, essentially a cookbook, that outlines
both the controversial high-fat-protein and no-carb dietary regime he now
advocates and recipes to live it. It's called The Real Meal Revolution, and is described by its publishers as
"Part myth-busting scientific thriller, part mouth-watering
cookbook".
The
book contains much of the science behind Noakes' about-turn on conventional
beliefs about weight loss, heart health, obesity and cholesterol as well as
many other health-related issues.
Noakes contributes the science and
rationale behind this diet, while all the recipes in the book have been created
by Jonno Proudfoot, an accomplished
chef and athlete, and who initiated the whole concept.
Another
writer is David Grier, the amazing
ultra-athlete who has run for charity around the world. He has a passion for
helping children born with cleft palates, and he believes that The Real Meal Revolution will help these
children have the operations they need. He is also an author of many of his own
books and is an accomplished chef, too.
The
fourth writer is Sally-Ann Creed, a
nutritional therapist who has qualifications as a 'clinical nutritionist' and
who has a high public profile for her takes on what makes for healthy
nutrition.
"All
of the recipes are beautifully photographed and delicious!
Chef
Patron Edgar Osojnik will be preparing a delicious luncheon from Recipes in the
book which will be accompanied by Buitenverwachting’s elegant wines. Menu will be available shortly.
The
fully inclusive price for the luncheon is R250 per person.
Booking is expected to be brisk so please get in touch for more information or to book as soon as possible. Sandy 021 685
8016 or email sandybailey@telkomsa.net
All
information contained is obtained from various sources on the
internet.
(The
book was sold out within weeks) The 3rd re-print will be arriving shortly
before the luncheon and should be available.
