keto-pop-bean

Keto PopCorn-Bean

Keto Popcorn with Mung Beans?

Ingredients:

1 cup Sprouted Mung Bean

Coconut oil to fry

Salt/butter to taste (optional)

Directions:

1. Wash and soak mung beans overnight, next day morning wash/rinse the water. Bottle the mung for sprouts over night, by next day morning you will see the sprouts.

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2.   After they are sprouted take them and place on a sheet of towel if you feel any dampness.

3. Heat coconut oil in a fry pan. Add the sprouted mung to the hot oil
4. Keep the flame in high and deep fry until it is crisp and starts floating in the oil.
5. Drain any excess oil on a kitchen towel.
6. Mix salt/butter and shake well. If you’re with spicy taste, take salt, red chili powder, cumin powder and chat masala powder in a small cup and mix well.

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Pickle-Olive Cheese Crisps

Pickle-Olive Cheese Crisps

  • Servings: 4
  • Difficulty: easy
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Ingredients:

1 pickle sliced finely

1 jalapeno finely chopped (optional)

 

Few chopped black olives

Grated Monetary Jack & Cheddar Cheese

Directions:

  1. Place about a spoonful of cheese on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. If necessary, gently flatten with your finger or the back of a spoon and scoot in any loose pieces.
  2. Top it with  few pieces of pickles, olives and jalapenosc11
  3. Bake  Cheese Crisps in a 375 degree F oven for about 15 minutes. The crisps should be sizzling when you take them out and the edges should be starting to brown.
  4.  Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate. If you think these are a bit soft and need more crunchy/crispy texture allow for another 5-8 minutes and take them off…once ready let them cool down and the crisps will continue to firm up.

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Chayote Masala

Chayote Masala

  • Servings: 4
  • Difficulty: easy
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Ingredients:

3 Chayote Squash – 1 LB ( approx 3)
2 tbs coconut oil
1/2 tsp mustard seeds
2 Dry Red Chili – to taste, broken
1 spring – curry leaves
1/8th tsp Asafoetida  
1 tsp ginger garlic paste
1/2 tsp – Turmeric Powder

1 tsp red chili powder
1/2 cup coconut milk
Salt – to taste
Fresh Shredded Coconut – 2 tablespoons

Directions:

1. Wash and chop the Chayote into 1/2 inch cubes.

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2. In a skillet, heat Oil on medium heat.
3. Once hot, add the Cumin seeds, Mustard Seeds and allow them to pop.
4. Add in the Dry Red Chili, Curry Leaves, Asafoetida, ginger garlic paste and curry leaves.
5. Stir for 30 seconds.

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6. Add turmeric.
7. Right after that add in the chopped Chayote Squash, red chili powder and salt and mix well.

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8. Cover and cook for approximately 10 minutes, stirring occasionally.
9. Once cooked, add coconut milk and let it cook for about 4 minutes.

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10. Add the freshly shredded Coconut and mix.

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11. Remove from the flame and  garnish with cilantro and lime and serve hot.

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Mung Bean Porridge

Mung Bean Porridge

  • Servings: 2
  • Difficulty: easy
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Adapted from Tyo’s original recipe

150g Mung Bean

1.5 liter Water

1 cm Ginger

2g Salt
1/4th Jalapeno
1/4th tsp black pepper

Fresh Coriander leaves as required

* For Coconut Milk Sauce
30g Butter

200g Coconut Milk

60g Cream Cheese

Directions:
* For Mung Bean Porridge
1. Wash the mung beans and soak overnight in 1.5 liter
2.The next day cook the mung beans in the same water with jalapeno and  black pepper until they are soft
3.Add ginger, coriander leaves and salt to the cooking mung beans
* For Coconut Milk Sauce
4.Melt butter on a medium sauce pan with low heat
5.Add coconut milk and cream cheese, stir to combine
6. When the mixture start to bubbles – Turn off the heat, and drizzle the sauce over each served porridge

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Keto Yogurt

Keto-Yogurt

  • Difficulty: easy
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Ingredients:-

2 cups Heavy whipping cream

1 cup whole milk

1/4 tsp yogurt/culture to set the fermentation

Directions:-

  1. Boil the milk and heavy whipping cream in a heavy bottom pan ensuring it’s not burnt at the bottom and you can variate the heat from medium to low on the stove top
  2. Once this mix is well boiled and see a nice thick layer of cream on the top – turn off the heat and allow it to cool to warm temperature
  3. Pour this into the desired container and add the 1/4th tsp of yogurt and mix it well and i usually place this in the top rack of the oven so that it sets well.
  4. In case you don’t have the culture then add 8 to 10 stalks or stems of red chilies for every 1/2 to 3/4 cup of the warm milk and store it in the oven for about 6-8 hours or overnight!
  5. Here’s the final outcome…

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Low Carb Shortbread Squares

Low Carb Shortbread Squares

  • Servings: 10
  • Difficulty: easy
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Ingredients:
  • 1/4 cup butter, softened
  • 1 cups Almond flour
  • ½ cup sweetener
  • ½ teaspoon vanilla extract
  • 1 scoop of Dymatize birthday cake protein powder (optional)
  • 4 cardamoms finely ground
  • Few slivered almonds
INSTRUCTIONS
  1. Preheat oven to 350. Place the parchment paper on the baking sheet
  2. In a medium mixing bowl, cream together butter, extract, ground cardamom and sweetener.
  3. Add flour to mixture and continue to mix until dough forms.
  4. Roll dough out onto the parchment surface until about ⅓ inch thick.
  5. Cut into squares the whole dough or desired shapes and top each of them with the slivered almonds
  6. Bake for 10-12 minutes or until light golden brown. Allow to cool on pan for at least 5 minutes.

Veggie Stir Fry

Veggie Stir Fry

  • Servings: 2
  • Difficulty: easy
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Ingredients: 

  • 4 snap peas
  • 4 green beans
  • 4 water chestnuts
  • ½ red pepper
  • 1 cup broccoli chopped
  • 1 jalapenos, chopped
  • ½ tsp cumin and mustard seeds (optional)
  • ½ tsp salt
  • ½ tsp crushed chili flakes
  • ½ tsp ginger garlic paste
  • 2 tbsp olive oil
  • 2 tsp heavy whipping cream
  • ½ tsp each of  dried oregano, basil and thyme (optional)

Directions: 

  1. In a pan, add the oil and let it heat. Once the oil is heated add the cumin and mustard seeds, let them splutter. Add ginger garlic paste, chili flakes and stir well
  2. Add the veggies and let them cook for about 5-8 minutes, mixing in between, add about 3 tbs of water so that the veggies don’t get burnt.
  3. Once the veggies are almost cooked add the heavy whipping cream, salt and all the dried herbs. Mix them well and let it cook for a couple of minutes with the lid covered.
  4. Mix it well and all set to serve 🙂

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If you have any leftovers, just top it with some cheese and spice and make it a casserole…

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Jalapeno Cheese Crackers

  • Servings: 8
  • Difficulty: easy
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Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.

Ingredients: 

  • 1½ cups almond flour
  • ½ cup flax seed meal
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup grated Monterrey Jack & cheddar cheese
  • 1 to 2 jalapenos, minced
  • 2 tbsp melted butter
  • 1 tsp egg replacer
  • ½ tsp each of  dried oregano, basil and thyme

Directions: 

  1. Preheat oven to 300F.
  2. In a medium bowl, combine almond flour, flax seed meal, baking powder, garlic powder and salt.  Stir in ½ cup cheese and minced jalapenos.
  3. Add in butter and egg replacer and stir until all the ingredients are bonded into a dough.
  4. On a large cookie sheet, roll out very thinly into a rough rectangle between sheets of parchment paper.  Try to make sure it is of an even thickness so your edges don’t cook faster than the middle.
  5. Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
  6. Bake until firm and edges are browned and crispy, about 45 minutes.  Cook time will depend on how thin you rolled the dough.
  7. Remove from oven and let cool completely (they won’t be crisp until completely cooled).

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Zummus – Zucchini Hummus

  • Servings: 2
  • Difficulty: easy
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Ingredients:-

1 Medium sized zucchini

1 celery stalk

1 green onion stalk

1 jalapeno

1 tsp cumin powder

2 tbs tahini

1 whole lemon juice

4-5  cashews/macadamia nuts  soaked for an hour

Salt to taste

Directions:-

Add these all to the ingredients to a  blender and mix it to a paste 🙂 yummy, you can use this as a spread or a dip 🙂dip2

 

Tangy Dip

 

Tangy Dip

  • Servings: 8
  • Difficulty: easy
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Ingredients:-

1 Bunch of Fresh Cilantro

3 tbs sesame seeds

1 lemon juice

4 cashews/almonds/macadamias(soaked for an hour)

1/4th cup grated coconut

Salt to taste

 

Directions:-

Wash the fresh bunch of fresh cilantro/coriander leaves.  Add 3 tbs sesame seeds, 1 lemon juice, 4 cashews or almonds(optional), 1/4 cup coconut, Salt to taste, water as required Put all these in a blender and add water as required, and blend it to a smooth paste. …

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