Category Archives: LCHF

Cookbook reviews at Amazon

 Low Carb High Fat and Paleo Slow Cooking

5 star reviews 🙂

I’m so happy today, for these reviews of my 3 cookbooks at Amazon from Jimmy Moore, the author behind Livin’ La Vida Low-Carb.

I hope you’ll like them as much as he does 🙂 

Perhaps a holiday gift for your friends and relatives?
Here’s Jimmy’s reviews:

Livin’ La Vida Low-Carb Man

This review is from: Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes

I’m a BIG FAN of everything that this book is about–low-carb, high-fat, Paleo, LCHF, and, of course, RECIPES that fit that template. Birgitta Höglund is the master of creating delicious and nutritious recipes made with real food that nourish the body for people attempting to eat a healthier lifestyle.

Slow cooker meals are truly the best comfort food out there and this book is loaded with them. Even if your goal isn’t to be healthy, you’ll find yourself coming back to this book again and again for tasty recipes that make you feel good from the inside out.

LCHF for Healthy Aging

If You Want To Age Gracefully And Disease Free, Then GET THIS BOOK! ByLivin’ La Vida Low-Carb Man on December 10, 2015

We’re all getting older and are looking for that mysterious fountain of youth to keep us feeling young and healthy. But what if the real secret to it all is in what you are putting in your mouth?

That’s what Dr. Annika Dahlqvist and Birgitta Höglund are communicating in their book LOW CARB HIGH FAT COOKING FOR HEALTHY AGING with incredible blood sugar normalizing and inflammation lowering recipes that are low in carbohydrates, high in fat, and off the charts in yumminess! If you want to age gracefully and disease free, then GET THIS BOOK!

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue at Amazon

It’s Time To Fire Up The Grill And Get Healthy By Livin’ La Vida Low-Carb Man on December 10, 2015

Who doesn’t love barbecue? Especially as the months get warmer and the grills come out of hibernation from the winter, nothing tastes better than some well done barbecue. While many people don’t see this as health food, for Birgitta Höglund it’s DEFINITELY a part of her healthy low-carb, high-fat lifestyle.

LCHF is a concept that has taken the world by storm and Birgitta is on the front lines of sharing this through her incredible books. This is a fabulous first book to get if you are new to low-carb, high-fat eating because you’ll be amazed at how delicious it really is. Fire up the grill and get healthy!

Birgitta Höglund Photo Gunno Rask

Birgitta Höglund
Photo Gunno Rask

Raspberry Mousse


Photo; Mikael Eriksson

Jellied Raspberry Mousse

Years ago, different versions of jellied mousse were very popular for dessert.

It’s not often you’ll see a recipe for one of those nowadays, however, so I’ve included a favorite of mine featuring the tang of wild raspberries. I’ve also used this mousse in layer cakes many times throughout my restaurant career.

To put together such a layer cake, use the recipe for cardamom cake in Low Carb High Fat Cooking for Healthy Aging.

Leave out the cardamom and you’ll have the perfect base for a layer cake. The mousse keeps for several days in the refrigerator.

Makes 6–8 servings

  • 2 sheets of gelatin (or about 1 1/2 teaspoons powdered gelatin)
  • 1 1/4 cups (300 ml) raspberries
  • 2 large eggs
  • sweetener equivalent to 1 tablespoon honey
  • 3/4 cup + 2 tablespoons (200 ml) heavy cream
  • 1 teaspoon lemon juice

Soak the sheets of gelatin (if using powder, follow instructions on the packet) in cold water for 10 minutes. Bring the raspberries to a quick boil, and then pass them through a piece of cheesecloth by pressing down on them with a ladle or spoon. Let the purée cool.

Use two bowls to separate the eggs into yolks and whites. Mix the yolks with the sweetener and beat with a handheld electric mixer until the mixture is thick and voluminous. Whip the cream until soft peaks form.

If using the same beaters, wash them thoroughly before whipping the egg whites – if there’s any fat left on them, the whites will not whip up to desired stiffness.

Press the gelatin leaves to remove excess water (for powdered gelatin follow packet instructions) and melt them together with the lemon juice over low heat.

Stir the melted gelatin into the raspberry purée, and then add the mixture to the egg yolk. Fold in the whipped cream, and finally, carefully fold in the egg whites.

Fill small cups or delicate glasses with the mousse, or fill a larger dish with the entire amount of mousse. Place the mousse in the refrigerator for a few hours to allow it to set. Serve with whipped cream.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

At Diet Doctor, you can find more of my Recipes for a Healthy Holiday Season.

Santa's Little Helper

New Recipe at Diet Doctor


Butternut Soup for Thanksgiving

Now you can find one of my recipes at DietDoctor, Butternut Squash Soup with Chicken, Coconut and Ginger.

This is a recipe from Low Carb High Fat and Paleo Slow Cooking. You can find all my cookbooks at Amazon, both in hardcover and on Kindle.

Low Carb High Fat and Paleo Slow Cooking

My Sweet Heart (e-bok)

Slow Cooking has a very interesting foreword about healthy fats, written by science journalist and author Dr. Ann Fernholm, PhD.

Here you can find Dr. Fernholm’s book, “My Sweet Heart: The health effects of a century-long love affair”.

Winter in Jämtland, Sweden...

Winter in Jämtland, Sweden…


Low Carb Coconut Patties

Low Carb Coconut Patties Photo: Mikael Eriksson

No-Bake Chocolate-Dipped Macaroons

These coconut cookies taste like fine candy; decorated with white chocolate, they deserve a place on your coffee table.

Makes 25 cookies

  • 1 3/4 oz. (50 g) butter, room temperature
  • sweetener equivalent to 1 tablespoon of honey
  • a pinch real vanilla powder
  • 1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream
  • 7 oz. (200 g) shredded coconut, unsweetened
  • 3 1/2 oz. (100 g) dark chocolate with 70 percent cacao
  • 4 squares sugar-free white chocolate

With a handheld electric mixer, beat butter, sweetener, and vanilla powder until light and airy.

Add the cream while continuing to mix. Add in the shredded coconut, and set the dough in the refrigerator for 30 minutes to firm up.

Roll into tablespoon-sized balls, place them on a platter, and flatten them a little. Chill the balls for 10 minutes before dipping them in chocolate.

In separate bowls, melt the dark and white chocolate over boiling water. Dip the cookies in the dark chocolate, and then set them on a wire rack.

You’ll have an easier time dipping the cookies by using two forks: Spear the cookie on one fork, and dunk it quickly in the chocolate. Tap the fork lightly against the edge of the bowl to remove the excess chocolate drips, and push the cookie on to the wire rack with the second fork.

Make a small piping bag out of wax paper, or use a plastic bag with a small hole cut into one corner. Fill the bag with white chocolate and pipe a spiral starting along the outer edge of each cookie. With a toothpick, draw lines towards the middle of the cookie to make a flower motif.

Place the cookies in the refrigerator to chill. Store them for up to a week in a tin in the refrigerator, or freeze and defrost them as needed (in the refrigerator). Bring the cookies to room temperature for a bit before serving them to let their flavor develop fully.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Maybe a holiday gift…?

If you like my books, please write a review on Amazon 🙂

Coconut Patties LCHF/Keto


Orange Butter from Florida

Orange Butter

Orange Butter with Rosemary 4-6 servings

  • 8 oz. (225 g) butter
  • Zest from 1 orange (organic)
  • 2 tbsp fresh rosemary, finely chopped
  • Salt flakes
  • Chili, fresh or flakes

Cut the butter into smaller pieces, place in a bowl and allow the butter to soften to room temperature.

Wash and dry the orange. Finely grate the orange zest.

Blend the zest and rosemary into the butter, using a wooden spoon or a handheld mixer.

Season with salt and chili. Put the butter in a bowl in the fridge.

Bring out the butter a little before dinner, this will let the flavors bloom.

This butter goes particularly well with fish and chicken.

For more ideas on low-carb side dishes, have a look at my cookbook Low Carb High Fat Barbecue.

Here are some pictures from my vacation in Fort Lauderdale, Florida.


Postcard from Fort Lauderdale

Fort Lauderdale Boat Show...

Fort Lauderdale Boat Show…

Mangusta in Fort Lauderdale

Fort Lauderdale

Hilton Hotel, Fort Lauderdale

Fort Lauderdale Beach

Grand Pelican, Fort Lauderdale...

Grand Pelican, Fort Lauderdale…

Down Town, Fort Lauderdale...

Down Town, Fort Lauderdale…

Fort Lauderdale at sunset


The Ketogenic Cookbook

The Ketogenic Cookbook

A Beautiful Cookbook

Some time ago, I recieved a very nice cookbook delivery from the US.
The sender was Jimmy Moore, the man behind the blog “Livin’ La Vida Low – Carb“, who sent me a copy of his latest book.

This is his first cookbook, co-authored with Maria Emmerich, a very well-known
cookbook author within LCHF/Keto/Paleo.

She also runs the blog Maria Mind Body Health. Take a look at her blog and get inspired
by all the delicious recipess she posts.

Salmon from The Ketogenic Cookbook

The Ketogenic Cookbook is really heavy, both in size and in the quality of the recipes.

This is an absolutely wonderful cookbook. It’s actually one of the most beautiful cookbooks I have ever seen, and I’ve seen quite a few of them since I started to work as a restaurant chef back in 1984.

It has what I think is the most important thing for a cookbook, delicious looking pictures to all recipes.

The recipes also includes a lot of vegetables. It’s great to see other cookbook authors in this genre, showing that a ketogenic diet isn’t just limited to bacon, eggs and butter.

The Ketogenic Cookbook

Jimmy Moore has actually a part in my cookbooks finding their way to the US, they were all released in English this summer.

Just two weeks after I started my Swedish blog, Birgitta Höglund’s Food, 6 years ago, I wrote an email to Jimmy and he published a link to it on his blog.

In the same post I found a link to the very inspiring website Low-Carb Lifestyle, written by Clark and Nina Wagaman, who has been on a LCHF/Keto-lifestyle for over 10 years.

We became blogfriends, and I sent them my cookbooks in Swedish.

Nina, who is a photographer, liked my books and told me I should try to get them published in English.

She sent me the adress to Skyhorse Publishing in New York. I wrote to them and and after a couple of months they decided to publish all my cookbooks 🙂

This spring I joined over 200 Lowcarbers at Jimmy’s Low-Carb Cruise in the Carribbean. Blogging can lead to many interesting meetings.

The Ketogenic Cookbook

Oninon Rings LCHF/Keto

Oninon Rings LCHF/Keto

Galettes (Swedish Pancakes) LCHF

Swedish Pancakes Photo: Mikael Eriksson

Swedish Pancakes Photo: Mikael Eriksson

Galettes (Swedish Pancakes)

Galettes, or Swedish pancakes, are delicious, easy to make, and really nutritious to boot.

This recipe has been adapted to fit an LCHF nutritional profile featuring few carbohydrates.

Instead of flour, the galettes contain unflavored whole psyllium husks, which have no carbohydrates. Look for them in the gluten-free section of your grocery store or health food store. Several merchants also sell whole psyllium husk online.

Psyllium husks swell to many times their original size when they come in contact with liquids, and hold the batter together.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Makes 5–6 small pancakes

  • 2 large eggs
  • 1/3 cup + 1 1/2 tablespoons (100 ml) heavy whipping cream (or coconut cream)
  • a pinch salt
  • 1 tablespoon whole unflavored psyllium husk
  • butter, for frying

Beat the eggs with the cream and salt. Sprinkle the psyllium husk over the egg batter while continuing to beat. Leave the batter to rise and swell for 10 minutes.

Whisk the batter thoroughly and fry the galettes in a non-stick, Teflon-style frying pan (to make it easier to flip them).

Brown a dollop of butter and use about 1/4 cup (50 ml) of batter per pancake. Fry them for a few minutes on each side until they’re golden brown and crisp around the edges.

Whisk the batter thoroughly between cooking each galette. If the batter thickens too much, dilute it with some added water or cream.

LCHF for Healthy Aging

My recipes at DietDoctor and a trip to Florida

Sunrise in Fort Lauderdale

Sunrise in Fort Lauderdale…

Stormy weather…

Right now I’m on a month-long vacation in Fort Lauderdale, Florida.

In the meantime you can find some of my recipes at DietDoctor. If you like my cooking, you can now buy all my three cookbooks in English at Amazon.

Greetings from a stormy Florida 🙂

My Eggplant Salad at DietDoctor...

My Eggplant Salad at DietDoctor…

Apple-Cured Salmon at DietDoctor...

Apple-Cured Salmon at DietDoctor…

Sunrise in New York...

Sunrise in New York…

LCHF/Keto at Newark Airport...

LCHF/Keto at Newark Airport…



Empire State Building in New York in the 1940's

Empire State Building, New York, in the 1940’s…

Yacht in Fort Lauderdale

Hunting bird

Stormy weather at Fort Lauderdale Beach...

Stormy weather at Fort Lauderdale Beach…

Blueberry and Nettle Pesto

Blueberry and Nettle Pesto Photo; Mikael Eriksson

Blueberry and Nettle Pesto
Photo; Mikael Eriksson

Nordic Pesto

A classical Italian pesto made from olive oil, basil, Parmesan, and pine nuts complements many dishes of grilled fish, meat, fowl, or vegetables.

Here I’ve made two Nordic variations on this nutritious sauce, using ingredients you may be able to pick for free out in the woods. Use gloves when picking nettle shoots to avoid being stung.

Both sauces are freezer friendly if you happen to make larger quantities; this way you can defrost a container at any time and enjoy a taste of summer throughout the year.

Blueberry Pesto

  • 4 1/2 oz. (200 ml) blueberries
  • 1 1/2 oz. (100 ml) Parmesan (or Swedish Västerbotten) cheese, finely grated
  • 1 1/3 oz. (100 ml) hazelnut flour
  • 1 bunch parsley
  • 1 bunch lemon balm
  • 1 teaspoon white balsamic vinegar
  • about 1/4 teaspoon salt
  • 3 1/3 oz. (100 ml) cold pressed olive oil

Place all ingredients except the oil in a food processor. Process the ingredients to a paste. Pour in the oil in an even stream while running the processor at full speed so that everything is thoroughly mixed.

Taste to see if you need to add additional vinegar or salt. Transfer the pesto to small jars and keep them in the refrigerator (the pesto will keep for a few weeks). Let the sauce come to room temperature for a bit before serving it to allow the full flavor of the sauce to develop.


Nettle Pesto

  • 2 cups (500 ml) young nettle leaves or shoots
  • 7/8 cup (200 ml) Italian parsley
  • a scant 1/2 cup (100 ml) basil leaves
  • 7 tablespoons (100 ml) pumpkin seeds
  • 3 1/3 oz. (100 ml), aged Präst cheese (or Havarti)
  • about 1/4 teaspoon (1 ml) black pepper
  • about 1/4 teaspoon. salt
  • 3 1/3 oz. (100 ml) cold pressed olive oil

Parboil the nettles in boiling, salted water for 2 minutes. Drain off the water, but save it and use it to make stock for a soup later.

Place the nettles together with herbs, pumpkin seeds, cheese, and spices in the bowl of a food processor. Mix the ingredients until all the herbs have been chopped finely, and then add the oil in a thin stream through the feeder tube. Taste to adjust for salt. Keep the pesto in the refrigerator, but let it come back to room temperature before serving to let the olive oil become liquid again.

Nettle pesto keeps for a few weeks in the refrigerator, but make sure that it’s completely covered by olive oil to stop any air from getting to it.

These recipes are from Low Carb High Fat Barbecue. You can find all my cookbooks at Amazon, both in hardcover and on Kindle.

Norrsken över Åresjön

Northern Lights over Åre Mountains last week…

Bone Broth Recipe


Bone broth for soups, stews or a hot drink

A typical sight in the restaurant kitchen where I worked was a pot of simmering veal stock on the stove. This became the base and flavoring for many a delicious sauce and soup.

I usually keep a bag of tendons, sinews, and meat scraps in the freezer, at the ready for stock.

  • 2 large carrots
  • 1 large yellow onion
  • 1 8-inch (20-cm) leek
  • 3.3–4.4 lbs. (1.5–2 kg) veal bones, chopped into chunks
  • miscellaneous meat scraps
  • 10 white peppercorns
  • 3 bay leaves
  • a few sprigs of rosemary, thyme, and parsley
  • 1–2 tablespoons salt
  • 3 tablespoons tomato purée
  • water to cover the meat

Preheat the oven to 430ºF (225ºC). Peel and cut the vegetables into chunks. Place them with the bones and the rest of the ingredients—except the water—in a greased roasting pan. Add dollops of tomato purée on top so the purée will roast properly, as this mellows the acidity of the tomato a little. Roast the bones thoroughly for 40 minutes, until they have an appetizing color. Remove the pan after half the cooking time, and mix the bones so they get browned evenly all around.

Using a slotted spoon set everything in a large stew pot. Pour water over until just barely covering the bones. Add salt, starting with the smallest amount suggested. Bring to a boil and let simmer over low heat and without a lid, for 8 hours. Add more water occasionally, as it will evaporate as it boils.

Remove the bones from the pot and strain the stock into another pot. Let this stock cook without a lid until reduced to half its original volume. Taste for salt, and add more if needed. Strain again, and let it cool. The difference between a light stock and a concentrated stock is simply the length of the cooking time, to reduce the volume of stock to a dark stock; the flavor of a concentrated stock is far more intense.

Skim off the fat and fill an ice cube tray with the stock. Freeze the tray so you have the cubes on hand when you’re making a soup or a sauce. This way you’ll have a stock that’s free of additives, which something you can’t get when buying stock in bottles at the grocery store.

Removing the fat from the stock before freezing it doesn’t mean that I prefer a lean stock. I do it only because the fat oxidizes when it boils for so long, and as a result it doesn’t taste very good.

Veal stock is usually prepared without salt, but I add some because I prefer the taste. I like to take a frozen cube of veal stock and add it to a mug of boiling water. With the addition of a tablespoon of organic coconut oil and some chopped herbs, this drink becomes a real powerhouse.

The recipe is taken from my newly released cookbook Low Carb High Fat and Paleo Slow Cooking.

Take a look inside my book.

Low Carb High Fat and Paleo Slow CookingSlow Cooking

%d bloggers like this: