Wednesday, 15 June 2016

Mango, Pineapple & Banana NiceCream

Ever wished Ice Cream could be good for you as well as delicious?

First blend a hand full of cashew nuts with 2 to 3 cups water to make a rough cashew milk, then add all frozen banana, pineapple & mango and blend until the mixture is smooth. (I use a Vitamix) Serve with a few chunks of pineapple and a sprinkle of chia seeds.


Monday, 14 September 2015

Packed Lunch Inspiration!!

Now that our two youngest daughters are back to school, we are in full swing with after school activities! The biggest challenge I face is making sure their packed lunch fuels them through the day and the after school clubs, right until dinner time!

Several years ago I came across the Planet Box System - it's brilliant!! I had to get it shipped over to the UK form America as they don't have an outlet or supplier here in the UK, but it was worth the wait!

Here are two weeks worth of packed lunches - apologies for any repeats - they LOVE grapes, carrots and they especially love Pease Pudding with Avocado!!

Lambs Lettuce, corriander and feta cheese with chia seeds together with carrot sticks and cauliflower florets to dip in the balsamic glaze, and almonds, orange segments and grapes to round off!! 

Avocado & Pease Pudding with lemon & black pepper, with carrot, dehydrated Mango, cashews and grapes and Black Pepper Oatcakes. 

Quinoa, potato, carrot, sweetcorn, tomato & spinach stew (cold) with carrot sticks and balsamic glaze, dehydrated mango, cashews and grapes.

Avocado & Pease Pudding (again!) with lemon & black pepper, pitta chips, tomatoes, strawberries and almonds with an apple and plain oat cakes on the side. 

Wholewheat spaghetti with pesto sauce, red & yellow tomatoes, dehydrated mango, grapes and strawberries. Also some black pepper oat cakes!

Rice & Bean salad with carrot and corriander, tomatoes, sweet baby peppers, fresh coconut, grapes and cashew nuts.

Wholewheat Penne Pasta & Pesto salad, carrot sticks with Balsamic Glaze, raisins, tomatoes, grapes and cashew nuts.

Lettuce, cucumber and feta salad, with a panda bottle of Chia seeds to sprinkle over the salad. Also, balsamic glaze to go with the salad and the carrot sticks and sugar snap peas. Two tomatoes, several grapes and a few pistachio nuts! Yum!!! 

Lettuce, coriander and sweetcorn salad with Balsamic glaze and Chia Seeds in the Panda Bottle to pour over the salad. We also have carrot sticks, sugar snap peas, tomatoes, orange mini pepper, grapes and cashew nuts.

In the salad we have Chinese Leaf, corriander, carrot, pomegranate and chia seeds! Then sugar snap peas, baby yellow pepper and carrot sticks with balsamic glaze. For desert, grapes, strawberries and cashews!

I hope this gives you some inspiration! I found the Bento Box accessories (the panda food picks and bottles) on Amazon.

Thursday, 10 September 2015

Veggie Quinoa Scramble!

Have you ever wanted to get this variety of veggies into your child in one sitting?
Let me show you how I manage it :-)
This is a vegetarian recipe that can be made vegan with a little bit of tweaking!

Veggie Quinoa Scramble

Brussel sprouts
Sugar snap peas
Sweet potato
Oil to saute onions (I use coconut oil)

Chop up all of the veggies - you can add any others you would like - I aim for an even ratio of rainbow colours - the smaller you chop them the better if you are trying to get a picky eater to eat more veggies.

You will end up with a big bowl of very small veggies! Probably way more than you need for one sitting! I keep any chopped veggies I haven't used up in a container in the fridge, so I can cook this up quick at short notice, as it's the chopping that takes up all the time with this recipe.

Cook up the veggies. I usually 3/4 fill a 3 Litre pan with veggies and cook that - they don't need more than 6 minutes or so in boiling water as they cook up quickly! At this point I also pop some quinoa on to boil, usually around 400g.

Next, chop up a small onion very finely, and sauté in a large frying pan. At this point I start to feel like a juggler with three pans on the go!! Drain the veggies and drop them in with the onions and give them a quick stir around the pan - then drain the quinoa and throw that in the pan too!

Once the ingredients are all evenly (as possible) mixed up, then throw in 2 or 3 beaten eggs and stir as the eggs mix into the quinoa and veggies and cook.

If you want to keep it a vegan dish, you can either miss out the egg step altogether, or throw in some scrambled tofu.

My children love this dish with some fresh coriander stirred in and a squeeze of lime and a shake of Pink Himalayan Salt over the top - but feel free to add whatever you want (if anything). Cheese, Nutritional Yeast, Ketchup - the list is endless. If you want to make it even more exciting, you could add pine nuts, chick peas, olives, sundered tomatoes, again, the list is endless. 

This recipe should nicely feed a family of 4 :-) Happy eating!

Food Revolution!

Earlier in the year I signed up to become a Jamie Oliver Food Revolution Ambassador. As you can imagine, with 4 daughters, I am passionate about what children eat, and how to ensure they get the right nutrients to fuel their growing bodies. Some people think it's extreme when my kids only drink water, freshly extracted juice, or nut milks - but extreme to me, is children with Type 2 Diabetes.

The food environment that we have today is worlds away form the one that I grew up in, where every meal I ate was cooked from scratch with freshly made ingredients. Unfortunately, as cooking skills are lost, and the school curriculums push more academics at the cost of life skills, the situation gets worse every generation. 

The Food Revolution mission is to get compulsory practical food education into schools across the world, if you haven't already, I urge you to sign the Food Revolution Petition to support this.

 As a Food Revolution Ambassador I intend to share as much 'food education' as I can.
I hope you try out some of the recipes!

Tuesday, 16 June 2015

CoYo Yum!!!!

OMG!! I tried CoYo for the first time this week!!! Delicious!!! Our yoga class was held at the gorgeous  Costislost Country Hotel, and Jane Parker, Owner, Chef and Nutritional Therapist, prepared the most amazing brunch! To top our banana and almond pancakes we had CoYo Coconut Yoghurt, and I am now a little over obsessed with this delicious vegan yoghurt!! Just to make it clear, this is not coconut flavoured yoghurt, this is yoghurt made form coconut milk - 100% plant based and 100% delicious!!

Today I'm in the Wimbledon vibe and mixing my CoYo with strawberries!!!

Thursday, 16 April 2015

Karma Kitchen Supper Club, Sunday 3rd May 2015 @7pm

It's official! The Karma Kitchen Supper Club has gone live… 

On Sunday 3rd May (Bank Holiday Weekend) we will be cooking up a storm at Hewitts Bar & Kitchen in Wadebridge, Cornwall - we have a delicious Plant-Based menu with a funky Caribbean twist on offer, a Cocktail & 3 Courses for £25 per head.

To book your place drop in to Hewitts on Molesworth Street in Wadebridge, or give them a call on 01208 368191


Passion Fruit Cocktail.

Black Bean & Butternut Squash Soup dressed with a Lemon, Parsley, Garlic & Thyme Gremolata served with Mini Cornbread Loaves and a Garlic Oil Dip.

A selection of Summer Rolls, wrapped in Green Leaves and Rice Paper, served with a Mango, Coriander and Lime Salsa and a Spicy Peanut Dipping Sauce.

Savoury Corn Cheesecake with Cilantro-Pepita dressing served with Sweet Potato and Polenta chips sprinkled with Chilli, Paprika and Thyme.

Rice & Peas “Arancini” served with Jerk Tofu, Ratatouille and Guacamole.

Both served with a selection of Tropical Sides.

Chocolate Hazelnut Truffle Cake drizzled with Berry Coulis.

Pineapple Tart TaTin served with a Coconut Icecream.

To book, drop in to Hewitts or call 01208 368191
Payment required upon booking.

Check out for more information.

Thursday, 18 December 2014

American Pancakes Karmamama Style!

If you like the big fluffy American Style Pancakes, then you are in for a treat here!! So so easy to make, super fast and super satisfying!!

Only 3 ingredients:

300g of Organic Self Raising Flour
300ml of Organic Whole Milk
3 Free Range Eggs

Add everything to a big jug or bowl and whisk together....

Cook in a pan with coconut oil on a mediumish heat - if it's two hot the pancake will burn before it's cooked through!! Then enjoy with Maple Syrup 💚 Delicious :-)