The Keto Chef’s Kitchen
The Keto Chef’s Kitchen by Nerys Whelan, Mary Egan Publishing, RRP $69.95
The Keto diet is undoubtedly on-trend with global products featuring a keto claim increasing by some 239% year-over-year in 2019 and, at that stage, looking likely to keep climbing. Now, Kiwi chef, Nerys Whelan has released her debut cookbook, The Keto Chef’s Kitchen, bursting with delicious and healthy recipes for all. What’s more a flick of its pages soon reveals Keto doesn’t have to be hard. These nourishing recipes are easy-to-
follow and easy-to-cook, and shouldn’t leave you feeling guilty or suffering! Mark Gregory, MCA, The Royal Academy – Master of Culinary Arts, has said of this book – “A gorgeously practical guide to identifying ingredients and cooking following a low-carb, moderate-protein, high-fat diet
that has transformed the way many choose to eat and live. Inspirational, insightful and full of thought.” High praise, indeed, and likely to inspire avid, healthconscious cooks to delve further. For a taste of what’s inside why not try this recipe from its pages:
AN ALL-ROUND INTRODUCTION TO A LOW CARB LIFESTYLE, WHELAN’S WHOLESOME, TASTY RECIPES ARE: Keto Low-carb Sugar-free Gluten-free Diabetes-friendly Calorie conscious
SALMON POKE BOWL FOR THE PICKLE: • 300ml apple cider vinegar • 150g erythritol (sweetner) • 1/4 cucumber, diced • 1 radish, sliced FOR THE TAMARI DRESSING • 2 tbsp tamari or soy sauce • 2 tbsp sesame oil • 1 tbsp sugar-free mapleflavoured syrup • 2 tsp apple cider vinegar
• 1 tsp sriracha (optional) • 1/2 tsp white pepper FOR THE POKE BOWL • 300g salmon • 1/2 carrot, sliced • 2 leaves red cabbage, sliced • 1 avocado, sliced • 1/4 spring onion, sliced • 1 tbsp sesame seeds • 1 sheet Nori • Fresh coriander
Boil the vinegar and erythritol in a pot until dissolved. Put the cucumber and radish in a bowl and add the hot pickling liquid. Mix and place in the fridge to chill. Whisk all of the dressing ingredients together in a bowl, taste and adjust as desired. Dice the salmon and mix through half of the dressing. Drain the pickled cucumber and radish and pat them dry on a paper towel. You can keep the liquid in the fridge to use again. Arrange the veg and salmon in a large bowl and pour over the other half of the dressing. Garnish with the spring onion, sesame seeds, nori and fresh coriander. Makes two portions. www.eastlife.co.nz
GLUTEN-FREE, EGG-FREE, DAIRY-FREE. Nutritional information per portion: Net Carbs 5.5g, Fibre 7g, Fat 45g, Protein, 37.5g, Net Calories 607 eastlife | march 2021 |
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