Thanks to the unpredictable contents of my Riverford box, I’m always looking for new ways to combine vegetable in a healthy and delicious way. This was yesterday’s experiment which really tickled my tastebuds in a way that made it an instant share.
Although this recipe is a little higher in carbs than I normally include (containing roughly 10g carbs per 100g) a small portion (c.150g) in an otherwise low carb meal should not threaten ketosis once you are keto-adapted.
To me, May is the most beautiful month; the garden is full of colour and life, summer is still waiting to happen. The new season’s asparagus is an added bonus. You can add it to soups and salads, or simply eat on it’s own with a little butter and black pepper, or a poached egg.
You know how I feel about cake and desserts: even when they’re made with the best ingredients, they are too energy dense for every day scoffing. That’s why making a cake is a treat – because we don’t do it very often.
There are some classic flavour combinations that risk being forever lost to low carb dieters and many of my recipes focus on keeping them alive. Here’s one that works well for breakfast and also as a dessert. Continue reading
The study found that up to 600g per person per day of vegetables leads to a reduced cancer risk and that 8oog reduced all cause mortality. Apples and pears, citrus fruits, green leafy vegetables, cruciferous veg and salads were all found to be helpful, with a particular emphasis on green-yellow vegetables and crucifers for cancer risk.
I know many readers greeted the news with dismay. It can be hard to meet those targets. Continue reading
I’ll be honest, sprinkling sugar and lemon juice over a hot, lacy pancake is a favourite childhood memory that has been forever spoiled by going low carb-gluten free. But all is not lost: these low carb coconut pancakes from The Ketogenic Kitchen are completely delicious!