20 Total Time: 25 minutes


4 oz butter 
2 tbsp sesame oil 
1 tsp sea salt 
¼ tsp ground chili pepper 
2 tsp sesame seeds 

 Cooking process:  

1.In a dry hot frying pan fry the sesame until golden color. Lay out onto a plate and cool them. 
2.In a bowl, mix the butter, sesame oil, salt, and chili. Leave in the refrigerator for 15 minutes. 
3.Create small balls (each volume of 1 tablespoon). Roll them in fried sesame. Keep in refrigerator. 

 Instead of chili, you can use wasabi, curry, ginger, and coriander. Nutrients per one serving: Calories: 271 | Fats: 31 g | Carbs: 0.2 g | Proteins: 1.1 g

Cream Soup with Broccoli and Cheese

Broccoli is an incredibly useful thing:
◈ They contain potassium, calcium, magnesium and omega-3 fatty acids;
◈ Recent research suggests that broccoli is effective in preventing breast cancer;
◈ Provides eye health thanks to Vitamin A, which is part of;
◈ Vitamin E and a substance called glucoraphanin contribute to the production of
collagen, thereby maintaining healthy skin;
◈ Vitamin C prevents the occurrence of fine and deep wrinkles, blocking free radicals.
In general, eat broccoli more often.
Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Nutritional Values (Per Serve)
Kcal. per serve: 277
Fat: 21.9 g.
Protein: 15.1 g.
Carbs: 3.3 g.
 10 oz. Broccoli, frozen
 1 Carrot, medium size
 1 Onion, medium size
 2 tbsp. Olive oil
 1 tsp. Garlic powder
 1 pint Vegetable bouillon
 1 ½ Fresh Spinach
 ½ cup Vegan sour cream
 3 oz. Cheddar Cheese
 3 oz. Cheese Gouda
 Salt and spices, to taste
◈ Heat the olive oil in a saucepan (deep frying pan) over medium heat. ◈ Fry the
onions and carrots for 1-2 minutes, then add broccoli, garlic, salt, and pepper. Stir for
another minute, stirring constantly.
◈ Pour in the broth, stir and simmer for 8-10 minutes until the vegetables are soft.
Turn off the heat, add cream and stir.
◈ Pour half the soup into a blender and add half the spinach. Grind to the desired
consistency. Then, repeat the process with the second half.
◈ Pour the pureed soup back into the pan (deep pan), add the cheese and stir until it
is completely melted.
Bon Appetit!

Mushroom Soup

Simple and tasty soup for every day.
Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Nutritional Values (Per Serve)
Kcal. per serve: 468
Fat: 45 g.
Protein: 6 g.
Carbs: 8 g.
 4 oz. Vegetable oil
 1 Shallot onion
 1 lb. Forest mushrooms
 1 Garlic
 ½ tsp. Dry Thyme
 24 fl. oz. Water
 9 fl. oz. Vegan sour cream
 9 oz. Celery root
 1 tbsp. White wine vinegar
 Fresh parsley (optional)
◈ Wash and slice the mushrooms and celery root. Peel and finely chop the onion and
◈ Fry the onions and garlic in a deep-frying pan for 2-3 minutes in vegetable oil, then
add the mushrooms and celery and fry until done. Set aside a couple of mushrooms
for serving.
◈ Pour the water into the pan, put the thyme, vinegar, cube and bring to a boil. Boil for
15 minutes until celery is tender.
◈ Pour the vegan sour cream into the soup and grind to a smooth consistency.
Pour into plates, garnish with a couple of fried mushrooms and sprinkle with chopped
Bon Appetit!


A tomato does not lose its beneficial properties during heat treatment; on the contrary,
it increases the concentration of lycopene, a strong antioxidant. Useful for heart
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Nutritional Values (Per Serve)
Kcal. per serve: 82
Fat: 16 g.
Protein: 2 g.
Carbs: 3.4 g.
 3 Tomato
 2 Cucumber
 1 Sweet pepper
 1 Onion
 1 tbsp. Olive oil
 3 Cloves of garlic
 Parsley and others herbs, to taste
 Sauce #4, to taste
 2 oz. Rye cracker
◈ Scald tomatoes with boiling water, peel skin.
◈ Grind vegetables in a blender.
◈ Add spices, olive oil, juice lemon.
◈ Cool the soup.
◈ Before serving add sauce #4 and sprinkle with herbs and crackers.
Bon Appetit!


Mushroom Risotto
You do not have to take cooking courses to impress guests with gastronomic delights.
Meet the risotto with forest mushrooms, keto version.
Preparation Time: 10 minutes
Cooking time: 45 minutes
Serves: 4
Nutritional Values (Per Serve)
Kcal. per serve: 624
Fat: 52 g.
Protein: 18 g.
Carbs: 8 g.
 1 lb. Cauliflower
 10 fl. oz. Vegetable broth
 9 oz. Forest mushrooms
 2 Slice of garlic
 1 Onion
 9 fl. oz. Fatty cream
 1½ Vinegar
 6 oz. Parmesan cheese, grated
 5 oz. Butter
 Provencal herbs, to taste
 Salt and pepper, to taste
◈ Fry the mushrooms in butter until golden brown, then add the onion and garlic. Fry
another 3 minutes.
◈ Finely chop the cauliflower and add to the pan.
◈ Boil the broth and pour into the pan, add vinegar and bring to a boil. Salt, pour in the
cream and continue to boil until the cabbage is soft and the excess liquid is
◈ Remove from heat, add Parmesan and stir until it melts.
Put risotto on plates and sprinkle with olive herbs.
Bon Appetit!

Vegetable Pizza

In traditional Italian pizza dough is appreciated, it is a well-known fact. In our version,
we appreciate the simplicity and ease of vegetables. Pizza should be accessible to all.
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Nutritional Values (Per Serve)
Kcal. per serve: 454
Fat: 31 g.
Protein: 20 g.
Carbs: 8 g.
 2 cup Cauliflower, grated
 2 tbsp. Coconut flour
 1/2 tsp salt
 4 Egg (powder)
 1 tbsp. Psyllium powder
◈ Heat the oven to 176 degrees.
◈ Layout a parchment form for pizza or baking sheet.
◈ Mix the ingredients for the dough, then set it aside for 5 minutes to allow the coconut
flour and psyllium to absorb the liquid and thicken.
◈ Pour the dough into a mold or baking tray and carefully level. Bake for 15 minutes or
until golden brown.
◈ Remove from the oven, then place the top of your choice on top.
Bon Appetit!