Kenkō Kitchen is a stunning collection of simple, delicious and healthy vegan plant based recipes which are all refined sugar free and gluten free. Kate Bradley shares easy-to-prepare recipes using seasonal produce and fresh ingredients available from your local supermarket. In the cookbook you can find delicious raw food, detoxifying and macrobiotic recipes alongside all the classics making this a bible for newcomers to healthy eating or special diets, as well as an inspiring collection for long-time health-conscious food-lovers, vegans, and those with dietary intolerances.
From nourishing breakfast options such as granolas, porridges and homemade vegan yoghurts, to light-but-filling lunch options and divine dinners, Kate has every occasion covered. She also shares a host of her favourite comfort foods with a healthy twist, and sweet treats such as ginger, almond and date biscuits, bliss balls and coconut, fig and pistachio cheesecake - this is beautiful, healthy contemporary food at home. Kenko Kitchen will show you just how quick and easy it is to whip up mouth-watering and wholesome vegetarian fare that will leave you feeling incredible inside and out.
THE HARDBACK COOKBOOK IS NOW AVAILABLE FROM ALL GOOD BOOK STORES AND ONLINE AT book world, BOOK DEPOSITORY, BOOKTOPIA,
AMAZON AND RANDOM HOUSE NZ.
RELEASED 1ST FEBRUARY 2015 IN AUSTRALIA AND THE UK, MARCH 3RD IN THE US, CANADA AND REST OF THE WORLD.
Want to learn how to cook simple, delicious and healthy meals? Now you can by coming to a Kenkō Kitchen Cooking Club event!
Regular Cooking Club demonstration classes are now being held in Melbourne, Australia run by Kate Bradley. Covering a range of cuisines, dietary requirements and food types; each class will be packed filled with flavour and fun!
NO SCHEDULED DATES AT THIS TIME
Last week the team at I Quit Sugar were ever so kind as to feature three of the Italian recipes from my Kenkō Kitchen Cookbook on their website. It was such a thrill to be featured on a website which was one of the first tools I utilised when I myself was giving up refined sugars. You can find the full post on the IQS website here.
When I first learnt to cook Italian food was one of the cuisines I wanted to master the most. I would recreate my grandmothers Spaghetti Bolognaise - whilst not very traditional in it's ingredients, it definitely was traditional country Australian bolognaise! Then I moved on to changing this up to be lentil bolognaise adapting it to include more vegetables and different herbs. I would try and make different lasagnes, I would make pestos of different flavours, gourmet pizzas and kept challenging myself with the basics. Whilst these might seem pretty simple for most, for a 13-14 year old I was pretty impressed with myself! xx (Read more)