HEALTHY COOKING RECIPES

Sometimes a little inspiration is all you need to help nurture a healthy lifestyle.
Try some of Kamalaya's healthy recipes in the comfort of your own home to keep you focused and inspired.
There will be videos and written recipes showing you how to prepare Kamalaya cuisine, as well as commentary from Karina Stewart and the Kamalaya team.

Tom Kamin Pak

Serve 2

Ingredients

Vegetable stock 600 ml
Carrot 60 gr
Broccoli 60 g
Cauliflower 40 g
Asparagus 60 g
Mushroom 40 g
Shallot, small 10 g
Tumeric root, roughly chopped 10 g
Galangal, roughly chopped 10 g
Lemongrass, roughly chopped 10g
Tamarind juice 40 ml
Chilli pod, whole 1 piece
Kaffir lime leaf, whole 2 pieces
Coriander leaf for garnish 2 g

Method

Begin by preparing the vegetables. Cut the carrot in 1 cm thick slices, the cauliflower and broccoli into florettes, the asparagus in 2,5 cm sticks and the mushrooms into quarters. Peel the shallot, and leave whole.

Have a bowl of ice water on standby. Blanch the carrot, broccoli, cauliflower, shallot and asparagus in boiling water for about 15 seconds, and then plunge into the ice water.

Heat the vegetable stock in a saucepan until it begins to simmer. Add the tamarind juice.

Put the galangal, lemon grass, chili and kaffir lime leaf into a tea infuser, and drop into the simmering stock for 2 minutes. (If you don't have a tea infuser, a small muslin bag or a bouquet garni bag will work equally well - you just need something that will allow you the colour and flovour to release and make it easy for you to seperate the spice from the vegetables.)

Next, add all of the blanched vegetables and the mushrooms to the soup, and allow to heat through for about 30 seconds. Remove the tea infuser or bag with the spices and discard.

Serve, garnish with coriander leaf.

TOM KHAMIN PAK
LEMONGRASS COCONUT STEW
ORGANIC GREEN VEGETABLE DETOX SOUP
CHILLED MELON SOUP
CARROT SHITAKE SOUP
TOM KHA PAK
DETOX PUMPKIN SOUP
DETOX BROTH