My long time friend Jimmy Moore of Livin’ La Vida Low Carb has released his latest inspired creation in The Ketogenic Cookbook! This time he teamed up with Maria Emmerich who is a very well known Keto expert and blogger. If you are a low carb-er like me, I know you are excited! Jimmy has two other great books: Cholesterol Clarity and Keto Clarity, naturally a keto cookbook would follow. There are over 150 recipes in The Ketogenic Cookbook ranging from breakfast recipes to main dishes and even a nice meat free section (vegetarian) and lovely pictures too. The wide variety of real food recipes will please the Paleo or ketogenic peeps in your life.
The ketogenic diet has become quite popular in recent years, promoting a high fat/ low carb approach to eating that can help with weight loss all while improving your overall health. If you are seeking a solution to health problems caused by years of eating sugar and grains, The Ketogenic Cookbook is for you! Not only will you get a basic rundown of the ketogenic diet and it’s potential health benefits but more than that you will be given a template that you can adjust and personalize to make your own personal ketogenic plan. Here are some more highlights, also keep scrolling for a yummy recipe Jimmy and Maria have graciously allowed me to share with my readers. Don’t forget to enter the rafflecopter giveaway, also below to win this amazing book!
Hear my interviews with Jimmy here and here. Also with Maria here about if low carb is right for you.
Highlights:
- 150+ delicious recipes, including some vegetarian options
- nutrition information for each recipe including macronutrient breakdowns
- nut free and dairy free keys
- recipe index with thumbnail photos
- meal plans, special ingredients section and more
Low Carb Spring Rolls From The Ketogenic Cookbook
Prep time: 15 minutes, plus 10 minutes to marinate filling
Cook time: 10 minutes
Yield: 8 spring rolls (2 per serving)
For the wraps
3 quarts water
1 tablespoon fine sea salt
1 head green or purple cabbage
Cilantro stems, scallions, or chives to tie up wraps (optional)
For the filling
½ pound ground pork or chicken
¼ cup finely chopped green onions
2 tablespoons snipped fresh flat-leaf parsley
2 cloves garlic, minced
1 tablespoon MCT oil or dark sesame oil
2 teaspoons lime juice
1 teaspoon grated fresh ginger
½ teaspoon fine sea salt
¼ teaspoon grated lime zest
¼ teaspoon fresh ground black pepper
1 tablespoon coconut oil, for frying
For the dipping sauce
¼ cup beef bone broth
3 tablespoons coconut oil (no substitutes, it will thicken the cooled sauce)
2 tablespoons lime juice
2 tablespoons powdered erythritol or 1 drop of stevia glycerite
1 tablespoon almond butter
1 tablespoon coconut aminos or wheat-free tamari sauce
1 teaspoon fish sauce
1 teaspoon grated fresh ginger
½ clove garlic, minced
Directions:
- Prepare the wraps: Fill a 4- to 5-quart pot with the 3 quarts water and 1 tablespoon salt and bring to a boil.
- Meanwhile, make an ice water bath in a large bowl.
- Remove 8 outer leaves from the cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim some of the woody stem area from the leaf. Set the rest of the head of cabbage aside to use for the filling.
- Place the 8 cabbage leaves in the boiling water; blanch for 30 seconds to 1 minute, until just wilted. Cool quickly by dunking the cabbage leaves into the ice water for 1 minute. Remove the leaves from the water and lay flat on a cloth towel to dry.
- Make the filling: Finely chop about 2 cups of cabbage from the remainder of the head.
- In a large bowl, combine the chopped cabbage with the filling ingredients (except the coconut oil) and marinate for at least 10 minutes (or up to overnight) in the refrigerator.
- Heat a wok or large sauté pan over high heat. When hot, swirl in a tablespoon of coconut oil. Stir-fry the ground pork filling until browned. Transfer the browned filling from the wok to a bowl and set aside.
- Assemble the rolls: Take a blanched cabbage leaf and lay it flat, with the base end toward you. Place ¼ cup of the filling in the center of the leaf. Fold the base end over the filling and fold both sides in and over the filling so that it seals the open edges. Continue to roll to the end of the leaf, wrapping tightly. Tie with a stem of cilantro, green onion, or chive, if desired. Repeat with the remaining leaves and filling.
- Make the dipping sauce: In a small saucepan, combine all of the sauce ingredients and heat over medium heat, whisking continuously, until very smooth. Remove the sauce from the heat, pour into a serving dish, and allow to cool completely before serving.
Note: Homemade bone broth creates a thicker dipping sauce. Store-bought beef broth or stock will work, but the sauce won’t be as thick.
Nutritional Info (per serving)
Calories 288 , fat 22 g (69%), protein 19 g (26%), carbs 3.5 g ( 5%), fiber 0.6 g
