Nourish without saturating

Levantine wisdom is: that truly nourishing and weighing down are never the same thing. You can feed completely without ever saturating.

Omar Aziz

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Featured recipes

Miso broth with mushrooms (keto, pescatarian)

Light, umami miso-based broth with shiitake mushrooms and aromatics; perfect as a low-carb hot starter.

⚡ 90 cal 🥚 6g 🧈 3g

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Vegetarian herb enom

Vegetarian enom, light salad of fresh herbs and olive oil with a hint of chili pepper, vegetable adaptation of a West African side dish.

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.

Lightly sour borscht

Borscht: beetroot and cabbage soup with a touch of vinegar, comforting, tangy and rich in color.

Grilled zucchini toast, almond pesto

'Tartine' based on a slice of crispy eggplant garnished with grilled zucchini and almond pesto: idea for a low-carb aperitif.

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Selected chefs

Imogen Fraser

Seasonal-Modern

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

Wei Zhang

Sichuan-Modern

Bold, balanced flavors with fermented notes and grilled proteins reworked for lower carbs.

Ariana Terau

Ancestral-Maori-Keto

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

Daily Tip

Be patient; adapting to ketosis takes time but brings lasting benefits.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Respect the meat, reduce the rest

The American logic of the grill: it's the meat that is the attraction. Everything else is incidental. So reduce the accessory

Ethan Carter

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Ayurveda a modern science

Bridge the gap between ancient Ayurvedic wisdom and contemporary scientific discoveries in nutrition and metabolic health

Arjun Mehta

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Rethink high-starch dishes

Ghanaian cuisine is rich and generous. But it never needed heavy starches to be so. By reducing tubers and quick cereals, you rediscover your true heart

Jamilah Owusu

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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