Photography by Elisa Watson.

After receiving many very helpful entries to my Kenkō Kitchen Survey, it was apparent that more snacks were wanted and needed on the website. So after listening to your responses, I present you with one of my favourite snacks of all time. These macrobiotic inspired sushi cones are so packed with vitamins, minerals, essential amino acids and protein to keep you full and fuelled for hours. They are one of my favourite easy snacks to whip up and are much, much more delicious than your regular take away sushi (which can often be packed with sugar which is mixed through the rice!). 

In this recipe I have used Mochi, which is a form of fermented brown rice which is most commonly used in Japan and in traditional Japanese medicinal practices. Mochi is nourishing for the stomach, spleen and pancreas as well as being good for those with anemia, blood-sugar imbalances and weak intestines. It is said to bring warmth to the body and increase energy and it's also very easily digestible and soft on the stomach. It's also gluten free, wheat free and vegan. This is an ingredient which isn't as common to find in Australia, however it is stocked in some Asian supermarkets and health food stores. It can be found in many online stores if you are unlucky in finding them near you, and are a definite must try/ pantry staple for me. My absolute favourite on the run snack is to simply fry my Mochi in a touch of tamari, allowing it to puff up, then wrapping it in nori! The recipe below is a little bit more complex than that three ingredient combination, however it is just as simple and is extremely delicious!

In this recipe the Mochi is paired with so many other nutritious elements such as avocado for your serve of good fats, quinoa for protein and all the essential amino acids we need, carrot for beta-cerotine and vitamin A alongside cucumber and micro greens for extra smack of many vitamins and minerals.  It's such a highly nutritious meal which will have you leaping with energy and goodness going in your body! I recommend making it for a snack or as a simple lunch to really show your body some loving. If you're having it later, you can even place ingredients into a container and assemble last minute to stop the nori from going too soggy.

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Serves 2 (or makes 4 sushi cones)
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients
1/2 cup cooked quinoa
100-200g mochi (cut into strips)
1 tsp coconut oil
1 tsp tamari
1 carrot (cut into 4-8 sticks)
1/2 avocado (cut into slices)
1 small cucumber (cut into 4-8 sticks)
handful micro greens
1 tsp black sesame seeds
2 spring onions (finely chopped) 
4 nori sheets

+ extra tamari to serve

Method
In a small pan, melt your coconut oil and fry your Mochi strips over a medium heat for about 5 minutes on each side or until they have puffed up nicely. 

Roll each nori sheet into a cone shape (which I then wrap in baking paper and tape together to keep them from falling apart) then divide the carrot, cucumber, avocado and micro greens and mochi strips evenly between the cones. Spoon in some of the cooked quinoa around the vegetables, then sprinkle with sesame seeds and spring onions to finish.

Top with a splash of tamari then eat immediately and enjoy!

Photography by Elisa Watson.

I know I am not the only one out there with a total love of mac and cheese. It's one of those ultimate comfort foods which when executed right is just the best. Although I think we all know that our regular home cooked mac and cheese is far from healthy. Containing a lot of milk, butter, eggs, flour and a whole wad of cheese with white macaroni, It's basically a heart attack waiting to happen. However as this simple dish is so good, I believe it's not something our lives should be without. So on this note I present to you the HEALTHY vegan plant based Macaroni & Cheese all with a Jamaican twist. 

This dish is made creamy through the use of cauliflower, and the "cheesy" flavour is made from the use of cashews, coconut milk and nutritional yeast. The dish is super delicious, easy to make and will have everyone in your family smiling. When using gluten free pasta, I prefer to stick to using a quinoa, buckwheat or brown rice pasta as I find that these don't break down and become so starchy as many gluten free and maize based pastas do when added to the water! These pastas are readily available in most supermarkets and health food stores.

Also don't forget that if you're in Melbourne and want to learn how to cook amazing plant based meals, you can come to a Kenkō Kitchen cooking class. In each class you will learn how to cook a minimum of 5 different plant based dishes and then get a chance to sit down and eat what you've made whilst socialising with other class attendees and asking myself (Kate) any questions you may have! Nobody walks home empty handed as each ticket will see you leaving home with a goody bag, as well as a fresh cold pressed juice and nut mylk on arrival to fuel you through the lesson. To find out more about the classes and to book tickets simply head to the Kenkō Kitchen Cooking Club page. I hope to see you there!

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Serves 5
Prep time: 20 minutes
Cooking time: 20 minutes

Ingredients
400g gluten free pasta (quinoa, buckwheat or brown rice)
big pinch salt

1 large brown onion
1 tbsp coconut oil
1/2 head cauliflower
1/2 cup water
1 tsp salt
1 cup cashews
1/2 cup coconut milk
2 tbsp nutritional yeast
1/4 lemon (juiced)
1-2 tsp wholegrain mustard (or vegan dijon mustard)
1/4 tsp ground nutmeg
1/4 tsp Aleppo pepper
1/4 tsp white pepper

*optional topping
gluten free bread crumbs + vegan grated cheese.

Method
Cook gluten free pasta with the pinch of salt in water as per the instructions on the packet. Strain once al dente and set aside. 

In a saucepan add in your onion and coconut oil and cook over a medium flame until onions become translucent. Add in your cauliflower, salt and water and cook until cauliflower softens.

Once cauliflower is softened, pour the onion, cauliflower and remaining liquid into a blender or food processor. Add in all remaining ingredients and place on a high speed for 2 minutes or until sauce is completely smooth.

Pour the sauce over the pasta and place into a casserole dish. Top with gluten free bread crumbs and a sprinkle of grated vegan cheese and pop into the oven for 10 minutes or until the top is toasted. Serve and enjoy.
 

Photography by Elisa Watson.

Here are two more mouth watering dishes brought to you from Jamaica. These are perfect to have for lunch, dinner or even just as easy snacks. Both recipes are easy to make, super delicious and perfectly balanced in flavour. 

The patties (or more so known as pasties in Australia/UK) are easily made gluten free by choosing the brown rice substitute and are packed with nourishing goodness. They are the perfect thing to whack in the oven on a Sunday ready to have some on hand for kids school lunch boxes (or your own) for throughout the week. A personal favourite of mine and something I love to have prepared for when I know I will be too busy to create sustaining meals during the week. These are perfect paired with a simple salad and will keep you full for hours! The pastry is easy to whip up and can be used across numerous other recipes as an easy pastry substitute. The little kick of turmeric in the pastry gives them that nice yellow tinge and ensures that extra nutrition factor. The filling is packed with nutritious goods which are easily accessible at any time of the year. You will feel your body feeling happy with each and every bite!

The chips are also a complete classic in my house and instead of using white potatoes I use sweet potatoes. I find that the sweet potatoes keep me fuller for longer and provide a more sustaining energy. They are higher in Vitamin C and Vitamin A than regular potatoes and are slightly lower in calories. When seasoned with the Caribbean spices and citrus rind they soon become the perfect side to accompany any dinner or just as a little snack with drinks! It's a different twist on your regular fries and will add that extra wow factor to any meal. 

So tuck in, get your ovens turned on and enjoy these two beautiful Jamaican inspired recipes!

These recipes along with many more can be found in my contribution to the latest issue of Nourish Magazine. Available at Coles, Woolworths and news agencies across Australia.

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Sweet Potato & Spinach Patties

Serves 4-5
Prep time: 20 minutes
Cooking time: 30 minutes

Ingredients

For the pastry
2 cups white spelt flour
3/4 cup buckwheat flour
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup vegan butter or coconut butter
1/2 cup coconut water
2 tsp apple cider vinegar

For the filling
1 brown onion (diced)
1 tbsp coconut oil
3/4 tsp cinnamon
1/4 tsp allspice
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp salt
2 cloves garlic
1 medium sweet potato
1/2 cup coconut cream
1 cup spinach
1/2 cup cabbage (chopped)
1/2 tsp dried thyme
1/2 cup frozen peas
Juice 1 lime
1/4 tsp white pepper

Method
To make the pastry place all ingredients into a food processor and blitz until a dough begins to form. Remove, wrap in cling wrap and place in the fridge.

To make the filling, simply begin by sautéing the onion in the coconut oil. After 2-3 minutes adding the spices, garlic and sweet potato.

After a further 5 minutes, add in the remaining ingredients and cook until all vegetables are tender. Remove from heat. 

Remove dough from the heat and roll out on a floured surface to 1/2cm thick. Cut out 4" rounds and place a tablespoon of the dough in the middle of each round. Fold over and either fold edges together or use the edges of a fork to seal. 

Place in an 180ºC/350ºF oven for 20 minutes or until golden and pastry is cooked. Optional to brush the patties with coconut milk before placing into the oven.

Serve immediately or store in an airtight container in the fridge for 4-5 days.

Citrus Roasted Chips

Serves: 4-5
Cooking time: 30 minutes
Prep time: 10 minutes

Ingredients

4 small-medium sweet potatoes
3 tbsp coconut oil
1/2 tsp Aleppo pepper
1 tsp dried thyme
1/2 tsp white pepper
1/2 tsp blk pepper
1/4 tsp nutmeg
1/2 tsp allspice
1/2 tsp cayenne
1/2 tsp cinnamon
1/4 tsp ginger ground
1 tsp flaked salt
Rind lemon
Rind lime

Method
Preheat oven to 180ºC/350ºF,  then to begin chop the sweet potatoes into small wedge pieces. Place onto a lined oven tray and set aside.

Melt the coconut oil and pour over the chips. Add on all of the spices, peppers and salt and rub in.

Bake in the oven for 30 minutes, tossing the chips half way. 

Remove from oven once crispy on the outside and soft on the inside. Grate over the rind of a lemon and the rind of a lime and toss together with the chips. Place in a bowl and serve immediately.

Photography by Elisa Watson.

Another Monday is here and so along with it comes another beautiful recipe! 

This drink is a truly delicious and nourishing treat that is so thick you might be safer to ditch the straw and pick up a spoon instead. This drink is my go-to afternoon smoothie on those days where you just need something calming and delicious. It's creamy, energising and super super good! There is something about the combination of chai and banana which goes so well together and provides such a mood boost (in my opinion). This little beauty has all the ingredients you need to thank your body. It contains anti-inflammatory turmeric, the blood sugar level regulator cinnamon to provide you a steady release of energy throughout the afternoon or morning then it's also got cardamom, a dollop of raw honey (or coconut sugar for my vegan friends) and ginger to sooth the stomach and get the digestive system flowin'. 

I completely adore this drink and it fills my belly up with complete nourishing happiness. Make this drink and take a moment to enjoy, relax and zen out!

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Serves 1
Prep time: 5 minutes

Ingredients
1-2 frozen bananas
1/2 tsp ground turmeric
1/2 tsp cinnamon (plus extra to sprinkle on top)
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 heaped tsp honey or coconut sugar
1 tsp black tea
1/8 tsp black pepper
1/8 tsp sea salt
1 clove
1/4 star annise
OR
alternatively just add in 1/2 tbsp wet chai mix!
small handful ice
1 - 1 1/2 cups plant based milk (such as oat or almond milk)
1 tbsp coconut milk/cream

optional - 1 scoop vanilla protein powder

Method
Add all ingredients into a blender and blitz to combine. Once smooth (about 1-2 minutes depending on your blender), pour into a glass and enjoy immediately! 

Photography by Elisa Watson.

It is the first day of Spring here in Australia and I couldn't be happier! The tulips are out in my garden, the blossoms are starting to appear in the streets, the sun has been out and the weather is slowly warming up. I am sorry to my friends where you have just experienced last day of summer for the year and are heading into Autumn - although Autumn rules, as do the leaves, the sweaters and the food so I wouldn't be too sad! 

Today I present you a biscuit which in my opinion is the best thing in any season and at any time of the year. They are very easy to whip up, they are the most delicious and will have you totally in love as they melt in your mouth. These little beauties are perfect for the lunch box or enjoyed with a cup of coffee or tea (or dare I say it a glass of creamy nut mylk!). They are super crunchy on the outside and soft in the middle - something quite rare and hard to achieve when making plant based cookies! 

Not only are these bad boys vegan, but they are also refined sugar free and gluten free. So what are you waiting for? Do yourself (and your family, friends and colleagues) a favour and get a batch of these in the oven!

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Makes around 40 cookies
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients
1 1/2 cups buckwheat flour*
1 cup brown rice flour
1 cup almond or hazelnut meal
3/4 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup plant based milk (such as soy, oat, almond)
1/3 cup peanut butter or almond butter
2 tsp vanilla paste
1/2 cup dark choc pieces

Method
Preheat oven to 180ºC/350ºF.

In a stand alone mixer (or just a bowl if you do not own one) add the flours, almond/hazelnut meal, coconut sugar, baking powder, salt and chia seeds. Mix the ingredients together until combined.

Add in the coconut oil, plant based milk, peanut butter and vanilla paste. Mix for 2-3 minutes or until a dough has formed. Add in the dark chocolate pieces and mix for a further minute.

Roll out 1 heaped tsp of dough at a time and place onto a lined baking tray - leaving a small gap between cookies. Bake in the oven for 15 minutes (or until cookies are golden), rotating your tray half way through. You may have to do the cookies on two trays as it makes a lot!

Remove from the oven and allow to cool - even if you want to sneak a cookie whilst they are warm, please let them sit for 5 minutes to ensure they have crisped up before you do!

Once completely cooled store in an air tight container for up to 5 days, that is if there is still some left!
 

Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Here is another addition to my Jamaican food recipe feature and it just happens to be one of my favourite vegetarian BBQ foods. Simply shove a few of these on the barbie or under the grill and you have yourself a perfect summery treat. This simple dish is quick to make and will make any mouth happy with its bursts of Carribean flavour! Serve it up for the family with dinner, at your next BBQ or just to have on their own as a snack - you really can't go wrong! 

This is another recipe taken from my latest Nourish Magazine spread which you can find in Coles, Woolworths and news agencies across Australia. Alternatively if you're not in Australia, you can make sure you're subscribed to the website to receive a new recipe from this feature in your mail box each week!

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Serves 4
Cooking time: 30 minutes
Prep time: 5 minutes

Gluten free, Refined Sugar Free, Vegan, Dairy Free, Egg Free, Nut Free

Ingredients

4 cobs corn 
3/4 tsp all spice
4 tsp coconut oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp Aleppo pepper
3/4 tsp cinnamon
1/2 tsp ground thyme
1/8 tsp black pepper
1 tbsp coconut sugar
1/4 cup shredded coconut

Method

Remove the husks from the corns and cut four pieces of foil. Place each corn cob onto a piece of foil, rub the corn with the coconut oil (1 tsp each) and set aside.

In a bowl, mix together all the spices and coconut sugar. Rub the mixture over the corn cobs and wrap the foil around them.

Place under the grill for 15 minutes or until cooked. In wrap the foil, place on the shredded coconut and grill for a further minute until coconut is golden. 

Best served hot!

Photography by Elisa Watson.

I hope you have all enjoyed your weekend and are feeling as good as you can on a Monday! Are you ready to kick this weeks butt and do something you're proud of? I hope so! For now I present to you a little treat to take those Monday blues away. It is a recipe for one of my all time favourite desserts, which is just as delicious as it looks. 

The recipe is for a sundae, and this sundae is THE ultimate, and I am not just saying that because it is my recipe - I'm saying it because it actually is! This sundae is an absolute dream in your mouth and will have all your taste buds screaming for more. Beginning with a smooth and creamy vanilla ice cream which is then made complete with a beautiful berry compote sauce and some insanely moorish caramelised maple nuts. You could serve this up to anyone and completely win over their heart. Not only does it look and taste beautiful, but it also can be made from start to finish within half an hour! 

This recipe is completely dairy, refined sugar and gluten free. It is a heavenly vegan treat and it's practically the healthiest thing you'll ever eat. Right?? Maybe not, but it is packed with good fats and is a perfect alternative to your regular (quite harmful) dairy and sugar laden sundae!

Make sure you stay tuned to the website this week as I will be launching the information and tickets to my first ever cooking classes which will be held in Melbourne this coming October!

Now without further ado, please enjoy this decadent dessert, and I'm sure it is something that you will create it again... and again... and again...

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Serves 4

Vanilla Coconut Ice Cream

Ingredients
800 ml coconut cream* 
125 ml (1/2 cup) rice malt syrup
1 tbsp maple syrup
2 tsps vanilla paste or 2 vanilla beans (scraped)
pinch salt

Method
Place all ingredients into a blender and blitz until smooth. 

Transfer the mixture into an ice cream maker and churn for 15 minutes or until frozen.

Remove from ice cream maker into a container and set aside in the freezer. You can make this in advance, just be sure to remove the ice cream from the freezer 5-10 minutes before serving to make for an easy scoop!

Berry Compote Sauce

Ingredients
2 cups frozen berries
2 tbsp xylitol or stevia
1 tsp vanilla essence
1/2 tbsp rice malt syrup or raw honey

Method
Place the berries, sweeteners and vanilla into a small saucepan. Leave on a low heat for 10 minutes stirring occasionally. Once thickened, remove from heat and set aside.

Maple Roasted Nuts

Ingredients
1 cup raw mixed nuts (I use 1/2 cup cashews 1/2 cup macadamias)
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tbsp coconut sugar
good pinch salt (don't skimp on this!)

Method
Preheat your oven to 180°C (356°F) and line a baking tray with grease proof paper.

Place your nuts onto the tray and sprinkle over the maple syrup and cinnamon. Using a spoon mix the nuts until coated in the maple syrup. Spread evenly over the paper and then sprinkle over the coconut sugar and a good pinch of salt.

Place tray into the oven to cook for 5-10 minutes or until golden, turning once half way through. Be sure to keep an eye on your nuts so as they do not burn as some ovens may be hotter than others!

Assembling of the Sundae

To assemble the sundae simply place some berry compote at the bottom of four small glasses. Place in a scoop or two of the ice cream, another small drizzle of the berry sauce and top with the roasted nuts. Enjoy!

Photography by Elisa Watson.

Today I present you with another Jamaican recipe from my Caribbean special. These create a super healthy breakfast or even dessert and are just lip smackingly good! Once they are paired with the ice cream it creates a dream combination - how can you go wrong with delicious avocado ice cream anyway!?! I can't believe these are the first pancakes I have posted on the website considering my love for them, but somehow they are! So I hope that you enjoy these delicious bites of goodness, and if you get a chance this weekend make sure you try them out!

This is another recipe taken from my latest Nourish Magazine spread which you can find in Coles, Woolworths and news agencies across Australia. Alternatively if you're not in Australia, you can make sure you're subscribed to the website to receive a new recipe from this feature in your mail box each week!

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Serves 4
Cooking time: 15 minutes
Prep time: 30 minutes

Ingredients

For the ice cream
2 avocados (ripe)
1 400ml tin coconut cream
200ml coconut milk
1/2 cup coconut sugar
Zest and juice 1 lime
1/4 tsp salt

For the pancakes
2-3 ripe bananas (mashed)
1 egg (or flax egg)
2 cups white spelt flour or buckwheat flour
1 tsp cinnamon
1 tbsp baking powder
1/2 cup coconut sugar
1/4 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp vanilla paste
1/2 cup coconut milk

+ toasted shredded coconut to serve

Method
To begin, add in all avocado ice cream ingredients into a blender. Blitz on high speed until smooth and transfer mixture into an ice cream maker for 15 minutes or until set. Place into the freezer and set aside until needed. If not using for a few hours, take out 10 minutes before serving.

To make the pancakes simply place all ingredients into a bowl and mix together. Spoon into a non stick fry pan (greased with coconut oil) over a medium-high heat and cook the pancakes a few at a time. Cook for 2-3 minutes on each side or until golden. Pancakes will puff up slightly due to baking powder and are quite thick so may require extra time. Serve pancakes immediately whilst still warm.

To serve simply plate a few pancakes on each plate with a scoop of ice cream and toasted coconut.

Photography by Elisa Watson, styling by Kate Bradley for Nourish Magazine September/October 2014 Issue.

And so here it is, the second country to be picked for my around the world recipe features! The next 2 months I will be showcasing some of my favourite Jamaican recipes which will have you reaching for the coconuts and pineapples pretending you're on a beach! Jamaican food is quite hard to come by in Australia and I know it's not a cuisine enough of us are familiar with or have been exposed to. So I thought it was time to end that and bring forward the tastes of the Caribbean for all to enjoy.

This cake is one of my all time favourite cakes. It really is. It has such an amazing texture and flavour that it's hard to stop at just one piece! It's a great cake to share with friends and enjoy with a cuppa. The ginger taste is present but not overpowering so it can still be enjoyed by fussy children (as well as fussy adults).

Please enjoy the first instalment of the Jamaican recipes which will be brought to you every Friday for the next 2 months. x

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Serves 8-10
Cooking time: 30 minutes
Prep time: 15 minutes

Ingredients

1 cup coconut sugar
1 cup vegan spread (like omega spread or nuttelex)
4 eggs
2 1/2 cups white spelt flour
2” knob ginger, grated
1 tsp vanilla paste
1 cup soy/plant based milk
1/4 tsp salt
2 tsp cinnamon
5 tsp ground ginger
4 tsp baking powder
 

Method

Preheat oven to 180 degrees Celsius. Grease a bundt tin and set aside.

In a stand alone mixer, cream together the butter and coconut sugar for 2 minutes on a medium speed. Add in one egg at a time and beat for a further 2 minutes.

Gradually add in the flour and milk intermittently. Beat for a further 2 minutes.

Pour into a greased bunds tim and place into the oven for 30-40 minutes or until a skewer comes out clean. 

Let cake cool in tim for 10 minutes and remove and serve.

Photography by Elisa Watson. Pictured: Fresh Organic Goods Almond Milk.

How good is granola? Whether it's with yoghurt and fruit for a delicious breakfast, or just a handful shoved in your mouth for an afternoon snack, granola is one of those foods I always recommend you have made on hand. This is a very simple gluten free granola which is refined sugar free, lactose free and also superbly delicious. I'm sure some of you will have picked up my ever growing love of both ginger and dates, so this muesli includes them both to add that extra little something special! I like to make up some granola or muesli on the weekend and store it in an air tight container or jar ready for me throughout the week so there are no excuses for leaving the house without breakfast (even if it's eaten on the run!).

So, start your week off on a good note and whip up a batch of this beautiful granola! You will be able to find all the ingredients you need at your local health food store, and if you're in Melbourne you can head to The Staple Store in Ripponlea as these women specialise in muesli  and will help you get together all the ingredients you need! 

Don't make excuses for skipping breakfast. Make sure you spend that moment mentally preparing for your day and taking a moment for yourself to enjoy beautiful food. Even if it means waking up that extra 15 minutes earlier, wake up, go outside, breath, have a cup of tea and sit down and nourish your body with something nutritious. You will have longer lasting energy throughout the day, and won't be reaching for the biscuits when you get to work! 

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Ingredients
1 1/2 cups puffed brown rice
1 cup puffed quinoa
1 cup desiccated coconut
1 cup brown rice flakes
1/2 cup linseeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
3/4 cup rice malt syrup
1/3 cup tahini
1/2 cup maple syrup or raw honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla paste or 1 vanilla bean (scraped)
6 medjool dates (chopped)
1/4 cup chopped pecans (optional)

Method
Preheat oven to 180ºC/350ºF.

Place all ingredients into a bowl and mix until combined and well coated.

Spread onto a lined oven tray and place into the oven for 15-20 minutes or until granola is golden. You may have to use two oven trays or bake the granola in two batches. Check the granola half way through and mix with a fork to ensure extra crunch and that everything gets toasted.

Remove from oven and allow to cool on the tray. Once completely cooled, break granola up into pieces and place into an air tight container or jar. The granola will keep for 2 weeks.

Serve with yoghurt, fruit and/or your favourite nut mylk and enjoy!

I hope my winter seasoned friends are currently enjoying the cold and those of you lucky enough to be having summer are soaking up every bit of Vitamin D that you can! There are so many exciting things coming from Kenkō which I can't wait to share with you all and bring forward to the community. As of October I will be holding cooking workshops in Melbourne and I am currently working on bringing some videos and giveaways to the website for you all to enjoy! I've also been working on something VERY big which I am bursting to share with you but unfortunately my lips still have to be sealed for a little bit longer! All will be revealed soon I promise!

Alongside these goodies (after many requests), the time has come for Kenkō to return to it's roots with new 'old school style Kenkō' recipes and reviews! Each week from now on I will be posting two recipes on the website and a review of something I'm totally digging! For this week I have decided to compact the review and second recipe into the one post and I hope you enjoy it. This week I am looking at my ever faithful kitchen friend, my Vitamix, and also a delicious recipe for a creamy dreamy Vanilla Matcha Protein Frappe!

Have a beautiful weekend and get in the kitchen! xx

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Vitamix 'Total Nutrition Center' Review

Vitamix Total Nutrition Center. Photographed by Elisa Watson.

Vitamix Total Nutrition Center. Photographed by Elisa Watson.

Recently I have been getting some emails from different subscribers about what blender and kitchen gadgets I recommend and so I thought it was time to do another website review! One of my favourite gadgets, and something I find both helpful and rewarding every single day in the kitchen is my Vitamix 'Total Nutrition Center'. I've been very lucky to have used this gadget for around four or five years now and I'm still just as in love with it today as I was the day I got it. 

The Vitamix is a great tool for sweet and savoury dishes as well as both hot and cold dishes. I can whip up gorgeous raw desserts in seconds, or make a smooth hot soup in a minute or two! It really is a miracle worker! Although the machine looks quite simple, it has been engineered and designed so that it can undertake so many complex tasks without any trouble at all.

The Vitamix 'Total Nutrition Center' has two main switches - one to take it to maximum power on the right of the machine, and the on switch on the left which allows you to choose your speed easily and smoothly using the dial in the middle. Each time you gently move the dial around you build up the speed of the blade and give it more power! The start is great for chopping vegetables or nuts or you can move up to be able to make banana ice cream within a minute on the last setting or create nut butters quickly and simply!

I would definitely recommend the Vitamix to anyone who was interested in getting a high speed blender as though they are an expensive tool, they come with seven years warranty and will definitely live on past that without being out of date! I have watched friends buy cheap blenders and viewed on as the motor blows as it struggles to blend a simple smoothie or nut butter. As a result I've seen countless machines thrown into bins and be replaced with another cheap blender just to have the same thing happen again! My Vitamix works and looks just as brilliant as it did when I first got it in the kitchen, it's stylish, it's practical and it really is a kitchen luxury.

The team at Vitamix are friendly and if you ever have any worries they are helping you without hesitation in a prompt and kind manner. I know that you definitely have to save up a bit extra to afford a Vitamix machine but in my eyes it's worth every penny for everything it can make and all the time it saves!

You can check out more information on the Vitamix on their website or Facebook page.

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Matcha Protein Frappe

Photography by Elisa Watson.

This is a very very simple recipe but one of my absolute favourites after a work out. It's energising, full of protein and ridiculously delicious plus it only takes about 30 seconds to create in a Vitamix or high speed blender. Matcha powder has so many great benefits for the metabolism, immune system, skin and body and adds such a great flavour when paired with the vanilla protein. It's a must try drink and for any of you who love hitting the gym like me this is a great way to recover and much more satisfying than a boring protein shake on it's own! 

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Ingredients
400ml filtered water or unsweetened almond milk
1 scoop vanilla flavoured protein powder (I use a vegan alkaline protein)
1 cup ice
1-2 tsp matcha powder

Method
Add all ingredients into your high speed blender and blitz until combined.
Pour into a glass or bottle and enjoy after a workout or as a delicious, creamy and energising snack!

You can also add in fresh kale, greens powder, a frozen banana, maca powder, magnesium or any other favourites you may have! If not enjoy on it's own in all it's simpleness!

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

After 8 weeks, this is the last of my Korean recipes that I present you with and I saved the best until last! Bulgogi Tofu Korean Bao! These steamed buns, for those who have not consumed a 'bao' before, are absolutely soft, pillowy bites of deliciousness. Paired with the sweet and saltiness of the bulgogi tofu and you have a match made in Korean heaven! These are great to serve up to guests as an entree, party snack or just something to really wow the family or a friend! They are simple to make (I promise) and are so fun to put together! You can mix and match ingredients - adding in more salad or flavours as you see fit!

If you don't like the steamed buns, you can simply just make the Bulgogi Tofu on it's own and serve it with some brown rice and vegetables, or enjoy it with some salad! It is an absolute treat and if you're yet to taste the Bulgogi flavour before I urge you to give this recipe a try!

I hope you have enjoyed this little taste of Korea on Kenkō. I will continue to bring you new recipes from countries around the globe each week and the next country to be featured is Jamaica, so be sure to get stocked up on some pineapple and coconut!

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 Serves: 4-5

Ingredients

For the bulgogi tofu
250g tofu block
5 spring onions
1/2 brown onion
1 tbsp minced garlic
1” knob ginger (grated)
1/3 cup grated nashi pear
2 tbsp apple sauce
3/4 cup tamari
4 tbsp sesame oil
6 tbsp coconut sugar
1 tsp cracked black pepper
1 tsp chill flakes
1 tsp sriracha
5 tbsp mirin
2 tbsp rice vinegar

For the bao buns
4 1/2 cups good quality bakers flour or white spelt flour
1 cup warm water
1/4 cup white coconut sugar or xylitol
2 tbsp rice bran oil
8g yeast
1/2 cup boiling water
2 tbsp sesame oil

To serve
1/2 cucumber
1 tbsp sesame seeds
1/2 tsp mirin

Method
To begin, chop the tofu into 1/2cm thick pieces and place into a dish. Slice the spring onions into 1cm pieces and place on top. Cut up the brown onion into slices and also place on top.

Place all other remaining bulgogi tofu ingredients into a bowl and then pour over the tofu/spring onion/onion. Place a lit onto the dish and place in the fridge over night or at least 4 hours.

To make the bao, begin by placing the yeast into the warm water in a bowl. Add in 1 cup of the flour and mix in. Cover with a tea towel and set aside for an hour.

Dissolve the sugar and oil into 1/2 cup boiling water. Stir and then let cool.

Add in the remaining flour into the boa mix alongside the cooled sugar water. Knead the bread until smooth and place into a lightly oiled bowl. Cover with a damp tea town and let rise for 1-2 hours or until doubled.

Divide into 12-15 balls and knead each ball.

Flatten into a oval, place a chopstick in the middle and fold over. to create your “bun”. Remove chopstick, and place bun onto a small sheet of baking paper and place into the steamer. Let sit in the steamer  to rise further for 10-15 minutes. Brush each bun with sesame oil and then let steam for 10 minutes in a tightly sealed steamer.

To cook the bulgogi tofu simply place into a fry pan and cook for 15 minutes or until nice and caramalized. Remove from heat.

To serve, place some tofu into a fresh boa bun, add in some cucumber, a splash of mirin and sprinkle of sesame seeds. Enjoy immediately.