The Low Carb Luxury Newsletter: Volume III / Number 02: January 25, 2002

Intro and "Product Of The Month"

From Lora's Desk: "Almonds: A Low Carber's Best Friend"

The Advice Lady Answers Your Questions

Cooking TLC with Karen Rysavy

Richard's Random Thoughts: – "A River in Egypt"

Recipes! – "January Favorites"

Answering Mail

It's been a good last few weeks for low-carb. More and more stores are offering at least sugar free sections, more products are showing up nationally, and more favorable press than usual has been making the media rounds.

We're also grateful for the tremendously positive response to our new format. Within the first 36 hours of publication, we received several hundred letters of praise for the change (and only 3 who didn't like the change), so we're glad we made the right move. Of course over 12,000 visitors hit the newsletter over only a few hours' time, so while the server dutifully held its own, we were faced with having to move the Low Carb Luxury newsletter to a special high volume account server to handle the load. Yes, it hits us more heavily in the pocketbook, but it means we're reaching a lot of people, and the more people we can help, the better. Yeah!

Our product review team will feature 2 (two) "Products Of The Month" — one in each issue of our newsletter. These products will be the group consensus of those we find to be the most innovative, tasty, or helpful to the low-carber's daily dietary regime.

Keto Ketato Mix: Here's a product that gets a lot of use at our house, and in the Low Carb Luxury kitchens. It's one of those things that makes meals feel more "normal" — at least the kind of "meat-and-potatoes normal" we've all gotten so used to. And now before you say "I've tried them and they were NOT like potatoes...", or "I didn't like those things...", it's almost always because the person didn't use them the right way.

There are three main ways to make "Ketatoes" and get a delicious result, and just going by the old label instructions, or just adding water and butter (or just cream, etc) is NOT one of the ways:

Way #1 (Most Basic): Warm 4 oz cream cheese with 2 oz (1/2 stick) butter in microwave. Whisk to mix. Add onion powder and (optionally) garlic or chives, and mix again. Add 1/4 cup heavy cream, 1/8 cup chicken broth, and 1/3 cup dry Keto Ketato Mix (more for stiffer "potatoes"; less for softer.) Whisk to mix well and microwave again to warm. Serve with additional butter and/or gravy.

Way #2: Boil Cauliflower (either 1 large bag frozen flowerettes or freshly cut head) until soft-done. Drain well. (I drain in colander and again with paper towels to thoroughly drain.) In food processor or blender (not mixer!) combine cooked cauliflower, 2 ounces cream cheese, 4 ounces butter and seasonings of choice (like those mentioned above.) Process till well mixed. Add dry Keto Ketato Mix to thicken to desired consistency and to add a rich potato taste. Serve as above.

Way #3: Make Ketatoes as in "Way #1" and add to freshly boiled cauliflower, freshly boiled jicama, or boiled, diced turnips. Process well in food processor. The turnip option is especially good with lots of pepper and a little nutmeg.

If you are at maintenance level, are doing a more liberal approach, or are making meals for non-low-carbers as well, try making your dish by mixing 2 parts Ketato (made via Method #1 above) with 1 part pre-made instant mashed potatoes. (I made this dish at Thanksgiving, and everyone just assumed they were pure (real) mashed potatoes and they were gobbled up!)

If you haven't tried Ketatoes at their full potential, by all means treat yourself to that warm, comfort-food feel of 'almost' mashed potatoes. You can purchase them online from The Low Carb Connoisseur.

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