Sobriety as maturity

Sobriety as maturity

At 47, sobriety is no longer a restriction. This is wisdom. And that’s true maturity.

Karl Fischer Karl Fischer
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Featured recipes

Peanut heart of palm salad

Peanut heart of palm salad

Fresh heart of palm salad with light peanut sauce, lime and Thai herbs, crunchy and fragrant as an accompaniment or light dish.

⚡ 320 cal 🥚 10g 🧈 24g
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Miso ginger white fish
Miso ginger white fish

White fish fillets marinated in miso and ginger, caramelized in the pan for deep umami flavor.

Shredded duck confit on warm salad
Shredded duck confit on warm salad

Shredded duck confit served on a warm salad of lamb's lettuce and endives, lemon vinaigrette; dish high in healthy fats and low in carbohydrates.

Salmon with lemongrass and coconut milk
Salmon with lemongrass and coconut milk

Salmon papillote flavored with lemongrass, coconut milk and lime zest — exotic flavor and low in carbohydrates.

Salmon in a herb and lemon crust
Salmon in a herb and lemon crust

Grilled salmon fillets, topped with a crispy crust with herbs and lemon zest; dish rich in omega-3, low in carbohydrates.

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Selected chefs

Lyra Nguyen Vietnam
Lyra Nguyen

Southeast-Asian-Fresh

Bright herbs, light broths and grilled proteins adapted to low-carb diets.

Nyla Amar Morocco
Nyla Amar

Mediterranean-Keto

Bright, citrus-forward plates inspired by coastal markets, adapted to low-carb needs.

Ariana Terau New Zealand
Ariana Terau

Ancestral-Maori-Keto

Respect for the land and sea (Mana/Whenua), focusing on traditional proteins and seasonal foraging.

Daily Tip

Learn to read food labels to avoid hidden sugars incompatible with ketosis.

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Keto Blog & Conseils

Vedic wisdom and low-carb
Vedic wisdom and low-carb

Explore how ancient Vedic philosophy naturally aligns with low-carb eating principles for optimal metabolic health

Arjun Mehta Arjun Mehta
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When rice becomes secondary
When rice becomes secondary

Rice has never been the center of Japanese cuisine. It was an accompaniment. And when you reduce it further, the kitchen becomes more lively

Yuki Tanaka Yuki Tanaka
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Outdoor cooking
Outdoor cooking

That's how we cook here: outside. On the beach, camping, in nature. And that’s where I understand food

Callum Wright Callum Wright
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Fats and stable energy
Fats and stable energy

At 43, I know: that the fats in meat create energy that lasts. Really

Ethan Carter Ethan Carter
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Protein and vegetables as a base
Protein and vegetables as a base

In a Chinese wok, it's simple: protein. Non-starchy vegetable. Intense flavor. Balanced fat. It's the complete meal

Wei Zhang Wei Zhang
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Seasonality and stable energy
Seasonality and stable energy

In New Zealand, the seasons change. And every season offers exactly what it takes

Ariana Terau Ariana Terau
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