Spices and inflammation

Learn how Ayurvedic spices work as powerful natural anti-inflammatories while enhancing your low-carb cooking.

Arjun Mehta

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Featured recipes

Spicy beef and grilled corn skewers

Beef skewers marinated in paprika and cumin, accompanied by grilled corn or peppers for a lighter version.

⚡ 440 cal 🥚 28g 🧈 30g

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Beetroot and goat’s cheese salad

Salad of roasted beets, fresh goat cheese and crushed walnuts drizzled with balsamic vinegar, a classic and elegant combination, rich in flavor and texture.

Red lentil dal

Quick and spicy red lentil dal with spices (turmeric, cumin) and onion, a tasty and nourishing Indian side dish.

Arugula, parmesan and pine nut salad

Peppered arugula salad, parmesan shavings and lightly toasted pine nuts; low-carb lemony vinaigrette.

Quick Avocado-Cocoa Ganache with Lemon Zest

Raw and rich dessert: creamy avocado ganache, pure cocoa, and lemon; sweetened with erythritol or stevia.

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Selected chefs

Mateo Rueda

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

Karl Fischer

Modern-German

Hearty, technique-led plates using seasonal produce and lean proteins with lighter sauces.

Imogen Fraser

Seasonal-Modern

Market-driven menus focusing on vegetables and mindful proteins, adapted for keto.

Daily Tip

Drinking enough water is essential on keto to compensate mineral loss and avoid fatigue, headaches, and dehydration.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Eat less, last longer

German paradox: less quantity creates more energy duration. This is the logic of efficiency

Karl Fischer

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Plant proteins and density

Maximize protein intake with traditional plant-based sources adapted to keto diet and Ayurvedic philosophy

Arjun Mehta

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Silence as a dietary discipline

Eating in silence, eating with presence, is more than a practice. It is a discipline that transforms the relationship with meals and the body

Yuki Tanaka

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Herbs and sugar-free green sauces

Fresh herbs and green sauces are at the heart of Andean cuisine, bringing freshness and aromatic complexity that sugar tries to mimic, but without metabolic disruption

Mateo Rueda

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