Kenko is Japanese for health – and these sugar-and gluten-free recipes, taken from Kate Bradley’s new cookbook, are all about that.
Berry Smoothie
Serves 2
Prep time: 5 minutes
1 Tbsp matcha
½ tsp cinnamon
80g (½ cup) blueberries
30g (¼ cup) raspberries
30g (¼ cup) blackberries
1 tsp apple cider vinegar
375ml (1½ cups) almond milk
1 banana, frozen
¼ avocado
1 tsp almond butter
1 tsp psyllium husks
Combine all the ingredients in a blender until smooth. Serve in 2 large glasses.
Courgette and Mint Bruschetta
Serves 1-2
Prep time: 5 minutes
Cooking time: 5 minutes
1 courgette
2 Tbsp chopped fresh mint
¼ tsp salt
⅛ tsp freshly ground black pepper
½ tsp kelp
Zest of 1 lemon
Juice of ½ lemon
2 tsp olive oil
2 slices good-quality gluten-free baguette or ciabatta
1 garlic clove, cut in half
2 Tbsp Cashew ‘Goat Cheese’ (recipe below)
Start by peeling long ribbon pieces of the courgette. Place the pieces in a bowl and add the mint, salt, pepper, kelp, lemon zest, lemon juice and 1 teaspoon of the olive oil. Mix to combine, then set aside. Brush 1 teaspoon of olive oil on each slice of bread. Place under a grill until golden, turning halfway through.
Remove from the oven and rub the cut garlic clove on each slice of toasted bread.
Spread each slice of bread with 1 tablespoon of the Cashew ‘Goat Cheese’ and then top with the courgette salad to serve.
Cashew Goat Cheese
Makes about 250g (1 cup)
Prep time: 15 minutes, then 2-3 hours setting, plus soaking time for cashews
310g (2 cups) raw
cashews, soaked in water overnight, drained
1 tsp salt
2 Tbsp coconut oil
60 ml (¼ cup) water
Juice of 1 lemon
1 tsp savoury yeast flakes
Place all the ingredients in a food processor or blender and blitz until the mixture is smooth. Roll the cheese into a log shape or ball using a piece of muslin (cheesecloth) or baking paper. Place in the fridge for 2-3 hours to chill and set. This will keep in a container in the fridge for 1-2 weeks and in the freezer for 1 month.
Roasted Pear and Lentil Salad
Serves 2-4
Prep time: 10 minutes
Cooking time: 15 minutes
2 pears
2 Tbsp rice malt syrup
¾ tsp salt
1 tsp plant-based oil
400g tinned brown lentils
2 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
80g (2 cups) mixed salad leaves
2 Tbsp orange juice
1 tsp hibiscus vinegar
1 Tbsp olive oil
Preheat the oven to 180°C (350°F).
Slice the pears and place them in a bowlwith the rice malt syrup, ¼ teaspoon of the salt and the plant-based oil. Toss everything together to coat the pears.Place the fruit on a baking tray and bake for 15 minutes until nicely roasted.
Drain and rinse the lentils and place them in a bowl with the pumpkin seeds, sunflower seeds, remaining salt and mixed salad leaves. Mix together and place in 2-4 serving bowls or plates. Top with the roasted pears.
In a small bowl combine the orange juice, hibiscus vinegar and olive oil and lightly drizzle this dressing over the salad at the last minute before serving.
Recipes Kate Bradley
Photography Elisa Watson
