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The
Ketogenic
Kitchen

Domini Kemp & Patricia Daly

Battling with chronic illness? Going through cancer treatment? Seeking to enhance physical and mental wellbeing? Interested in cutting out refined carbohydrates? Eating a diet rich in whole foods? Keep reading!

 

In The Ketogenic Kitchen Domini and Patricia share with you exciting nutritional developments which reveal that a diet low in carbohydrates and high in fat, in conjunction with the treatment recommended by medical professionals, offers new hope for the treatment and management of many chronic illnesses. This food philosophy also has the welcome side effects of weight management, higher energy levels and glowing good health.

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Recipe

Recipe Image
Recipe Image

Baked beans with chorizo, egg and feta

1 chorizo sausage, diced (200g)
2 large onions, finely chopped (300g)
4 garlic cloves, finely chopped (12g)
Few sprigs of thyme or rosemary, chopped (4g)
80ml red wine vinegar (80g)
4 tbsp tomato purée (204g)
2 x 400g tins of chopped tomatoes (800g)
Salt and pepper (3g)
1 x 400g tin of cannellini beans, drained and rinsed (drained weight 246g)
8 large eggs (544g)
Splash of olive oil (4.2g)
200g pack of feta (approx.) (200g)

Serves 4


Preheat the oven to 180°C.

Sauté the chorizo in a large frying pan that can go into the oven until the chorizo is starting to caramelise. It
does release lots of fat, which you can leave in there for extra unctuousness. Add the onions and continue to sauté until they too are just starting to colour. Add the garlic, herbs, red wine vinegar, tomato purée and tomatoes. Mix well, season and cook for another few minutes.

When everything feels well blended, take it off the heat and mix in the cannellini beans. Make eight wells or holes in the beans and crack an egg into each well.

Drizzle with a little olive oil, crumble the feta on top, season with lots of black pepper and bake for 15 minutes
or so, until the eggs are just cooked.

Recipe Image
Recipe Image

Egg Benedict

4 Portobello mushrooms (336g)
2 tbsp sherry vinegar (23g)
Salt and pepper (3g)
2 ripe avocados, mashed (360g)
1 tbsp tamari (18g)
1 tsp sesame oil (4g)
Few shakes of Tabasco (5g)
Splash of white wine vinegar (2g)
4 eggs (228g)
Furikake seasoning

Serves 4


Preheat the oven to 180°C.

Peel the mushrooms but leave them whole. Put them in a roasting tray, sprinkle with the sherry vinegar and season. Roast for 15–20 minutes, until they are soft and juicy.

Mix the mashed avocados with the tamari, sesame oil and Tabasco and set aside.

Now poach your eggs. If I was doing this in a large batch, then I would just plop them in without worrying too much about swirling the water and so on, so just get on with it. Get a frying pan and fill it with water.

Bring it up to the boil and add the white wine vinegar, then reduce the heat so that it’s barely bubbling. Crack
the eggs into the water, keeping the water simmering very gently. After 11⁄2–2 minutes, lift the eggs out of the saucepan with a slotted spoons andpat them dry with some kitchen paper. Top the warm mushrooms with the avocado cream, then the poached eggs, which is available in health food stores, good delis and Asian markets. It’s a mix of toasted sesame seeds and seaweed and is quite delicious, especially sprinkled on avocados.

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