The Ketogenic Diet Cookbook: 60+ Delicious Everyday Soups made Low Carb & Healthy

By Martha Stoneridge

THE KETOGENIC DIET COOKBOOK: 60+ Delicious Everyday Soups made Low Carb & Healthy is another wonderful, master class cookbook from Martha Stoneridge.

The cookbook contains low carb stews, soups and broths which are as flavorful and delicious as their high-carb counterparts. Complete with pictures and detailed recipe information, this cookbook is perfect for ‘keto’ beginners and folks who hope to lose weight.

With 157 pages, each page contains a world of creative cooking and in each one, the reader will surely marvel at such wonderful and beautiful dishes. Think of the book as an adventure, one you’ll enjoy.

Do not think that keto recipes are strange looking stuff; the book contains pictures which show how beautiful these recipes are.

Author’s note:  The keywords for the recipes contained within this book are ‘Low carb, Keto, Grain-free, Nut-free, Gluten-free, Sugar-free, and Paleo-friendly’

Enjoy!

• Language: English
• Publisher: Publishdrive
• Release date: Mar 9, 2019

Book preview

CONCLUSION

INTRODUCTION

The terms ‘ketogenic’ or ‘keto’ and ‘ketosis’ are no rocket science. Don’t get bored or discouraged. That’s why I’m here.

On one hand, a Ketogenic diet is a lifestyle that focuses on the consumption of healthy fats, proteins and very low carbohydrates (which are mainly from vegetables). On the other hand, the process of ketosis occurs when the body adjusts to generating energy by burning fats instead of burning sugars and carbohydrates for energy. When the body adjusts to the ketosis process, that unwanted, embarrassing body fat will be burned out, and weight loss will be the ultimate effect; and the body will still be full of energy and health.

I am not a nutritionist or a professional chef, I just love to cook and serve healthy meals to my family and friends. As a cook who is always looking for healthier meals and cooking techniques for family and friends, I discovered ketogenic diets when I was emphatically concerned for a friend whose marriage and life were about to collapse because she was overweight. I combined the information I discovered on low carb meals with a touch of my creativity. I simply adapted everyday recipes to keto standard and sent them to her.

After initial reluctance and a great deal of self discipline, I am glad to share with you readers that she has lost 35 pounds since then, and we’re still counting. After a detailed look at her remarkable turnaround, I’ve concluded that ketosis also increases energy and strength; it boosts the immune system and ultimately, it aids our organs.

Two and a half years have passed since I discovered ketogenic diets and their immense health benefits. Recently, a light bulb went up in my head; after considering  the difficulty a lot of people have in switching diets and sticking to them or finding satisfactory recipes, I’ve come up with a cookbook containing 60+ easy, delicious, and everyday soup, stew (and some broth) recipes that have been adapted to keto standards that you will enjoy to cook.

So for whatever reason you are switching to a keto diet, you will have all your needs met with this recipe book. 

Easy Cream of Mushroom Soup

This is a product of spontaneity and creativity. A creamy keto mushroom soup flavored with garlic and paprika.

-Course: Soup

-Cuisine: French

-Servings: 2

-Preparation time: 10 minutes

-Cook time: 15 minutes

Ingredients:

1 cup White Mushrooms

1 cup Cremini Mushrooms

¾ cup Oyster Mushrooms

2 tablespoons vegan butter

Fine table Salt, to taste

Black pepper, to taste

Cayenne pepper, to taste

2 garlic cloves

Pinch paprika

1 tablespoon canola oil

A stock cube, gluten-free type

250ml water

½ tablespoon chives, fresh

¾ cup cream

More optional Garnish:

Cheese

Fresh basil

Instructions:

1. Separate the tops and the stalks of white and cremini mushrooms, and slice mushrooms ¼" thick. Set aside.

2. Chop the oyster mushrooms roughly, and pan fry in 1 tablespoon vegan butter with salt, pepper, and cayenne till brown and crispy. Set aside for garnish.

3. In a medium saucepan heat 1 tablespoon oil over medium-high heat. Sauté the garlic, once the garlic starts to brown, add a handful of sliced mushrooms and mushroom stalks and sauté until mushrooms have released their moisture.

4. Season mixture with more pepper, paprika, cayenne, and a stock cube. Stir to combine.

5. Add about 250ml of water and blend mixture in a high-speed blender until creamy and smooth.

6. In the same pan heat the remaining vegan butter and sauté the remaining sliced mushrooms until moisture is released.

7. Add in the blended mixture through a fine sieve and bring the soup to a simmer. Once the soup is cooked through, add chives and the cream, and then turn off the stove.

8. Garnish soup with cheese, basil, and fried oyster mushrooms

Serve and enjoy!

Thai Creamy Coconut Soup

Treat yourself to a warm and healthy soup this winter. This soup is sugar-free but flavorful.

-Course: Soup

-Cuisine: American and Asian

-Servings: 4

-Preparation time: 5 minutes

-Cook time: 15 minutes

Ingredients:

2 large chicken breasts

3 cups of coconut milk

3 cups chicken broth

14-ounce water

2 tablespoons fish sauce, red boat

1 tablespoon Thai garlic chili paste

½ tablespoon coconut aminos

Juice of 2 limes

½ teaspoon ground ginger

1 sprig Thai fresh basil

A handful of chopped cilantro

Instructions:

1. Slice chicken breast into ¼" thick strips and then cut into bite-size pieces.

2. In a wide stockpot, combine coconut milk, chicken broth, water, fish and chili sauce, coconut aminos, ginger, and basil.