Plant-Based Keto, Made Easy

Plant-Based Keto, Made Easy

Every time you pick up a magazine or visit a health website you have seen many articles on the benefit s of the keto diet. This way of eating, increase energy and support balancing weight.

The keto diet was first used for people with epilepsy. This diet involves eating 1/3 fat, 1/3 protein and 1/3 vegetables. When fat is the primary fuel for the body, water soluble energy molecule are produced. Ketones are used as an alternative fuel to glucose and can cross the blood brain barrier. This way of eating, encourage burning fat rather than sugar as fuel.

If you eat animal protein, it is easy to get started with a keto diet. However if you are a vegetarian, a keto diet can be tricky but it can be done.

4 Keto diet best friends

  1. Avocado
  2. Coconut
  3. Nuts
  4. Olive oil

An important factor on the keto diet is getting enough salt. But by salt I am not referring to table salt, I mean electrolytes. Sea vegetables, seaweed like nori and kelp or electrolytes supplements added to water will ensure you don’t lose vital minerals. When on the keto diet (or any diet) minerals can get depleted and the term use is called the” keto flu”, so make sure you are eating more sea vegetables daily.

I have to suggest shirataki noodles made from konjac root. They help feed the desire for comfort food such as pasta. Also find a good protein powder to add to your smoothie. Finding balance might require trying new foods and preparing foods a little differently.

PS: if you have a fatty liver, gall bladder problems or have a hard time digesting fat, this is not for you at this time. First take care of healing your issues.

Our bodies are evolving to be lighter so is our foods because we are now feeding our light body for a time of Peace; we are in the “Golden age”.

Vegetarian Keto Ramen Bowl



  • 1 quart vegetable broth
  • 1thinly sliced onion
  • 2 tbsp grated ginger
  • 2 cloves garlic
  • 1 cup sliced shitaki mushrooms
  • 1 cup enoki mushrooms
  • 5 baby bok choy

Seasonings and oil

  • 2-3 tbsp white miso paste
  • 2 tbsp tamari
  • 1 cup kimchi
  • Chili flakes
  • 3 tbsp red palm oil (to fry tempeh)


  • 1 bag shirataki noodles


  • Sweet pea sprouts
  • Kimshi
  • Chopped green onions
  • Smoked tempeh thinly sliced and pan fried in red pal oil
  • 1-2 boil eggs (optional)
  • 1 tsp chia seed


  • Lightly boil onions and vegetable broth
  • Pan fry ginger on high heat for 3 minutes
  • Add garlic and sauté for 30 sec.
  • Place miso, tamari, shitaki mushrooms, enoki mushrooms, garlic and ginger and ½ cup kimchi in hot broth


  • Add bok choy and shirataki noodles to broth and heat for 2 minutes
  • Remove noodles, arrange in a bowls, garnish with sprouts, tempeh, kimchi, green onions, sprinkle with chia seeds
  • Pour broth over noodles and season with chili flakes
  • Time to serve this yummy Ramen Bowl

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