Real Meals Reloaded

Five years after the publication of the now legendary Real Meal Revolution, original co-author Jonno Proudfoot is back with a sequel (and no Noakes). So what’s the next cauliflower rice?

A lot has happened since the first book was published. How has your philosophy changed?

So much has happened. The biggest change in my philosophy is around diet in general. I’ve seen people completely transform their lives following our advice, but I am a lot more focused on diet in general than on just one diet. Real Meal Revolution is only the tip of the iceberg. My belief (as embodied in this book) is that whatever you’re eating – low-carb or not – you would benefit most from eating real, unprocessed foods, preferably cooked by yourself or a family member. Cooking really is the key.

How does the new book differ from the first one?

I’d say the biggest difference is that there is zero science and zero dietary advice. Low-Carb Cooking (LCC) is an unadulterated cookbook. The biggest frustration with any change in eating is running out of ideas of things to make. On average there are three different recipes per ingredient and each recipe differs in texture, flavour and level of difficulty. Cabbage, for example, has a classic slaw, sautéed spicy cabbage with Indian spices and Australian-influenced roasted cabbage wedges tossed in sundried tomato vinaigrette. You’ll also find basic cooking lessons, a drinks section, and a big kombucha splash.

One unexpected upshot of the first book is the popularity of cauliflower. Which other veggies do you think are underrated?