Low-carb cooking continues to trend, says chef Jonno Proudfoot

03 February 2019 - 00:00 By Hilary Biller

Low-carb eating is increasingly a mainstream choice. To keep up with the trend, chef Jonno Proudfoot, a pioneer of the movement, has launched his fourth cookbook, The Real Meal Revolution: Low Carb Cooking (Jonathan Ball).
He tells us more:
The low-carb lifestyle is much bigger now than it was when the first Real Meal Revolution book exploded. It has evolved, there are more authors writing about it, more companies offering support and solutions for it, and the biggest telltale sign is that there are more people googling low-carb and keto (the American word for low- carb) than ever before.
As people have tried it out in SA, a low-carb lifestyle has become a bit more mainstream. If you look at stores like Woolworths, Pick n Pay and Checkers, they are still adding to their low-carb ranges.
I’m a sauce guy and my favourite recipe I use over and over again is the triple garlic sauce recipe in my new book combining raw, roasted and caramelised garlic in one sauce.
Following a low-carb lifestyle I currently sit at about 10kg below the weight I was when I started writing the first book. I’m not that interested in weight, though. The main benefit for me is from removing gluten from my diet.
The one thing I miss the most … I still indulge in the occasional sweet,but gluten is gone forever, my mind can wander into the world of crispy, thin based,wood-fired pizza and freshly baked croissants. Croissants with grilled cheese and bacon for the win!
TRY SOME RECIPES FROM PROUDFOOT'S NEW COOKBOOK:..

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