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Kenko Kitchen

Kenko Kitchen

Kate Bradley


Kenko (the Japanese word for Health) is a stylishly presented portfolio of sugar, gluten and animal-free recipes hailing from cool aussie cook Kate Bradley. 

Weening herself off sugar in 2012, kick-started this self-confessed foodie’s experimentation with healthier alternatives. A tasty testament to the author's culinary perseverance to cut out all the crap (refined sugars, meat and dairy) without fudging the flavour can be found in the indulgent Panna Cotta with Almond Brittle and Berry Sauce. 

Recipes are nutritionally balanced, leaning towards the macrobiotic but imbued with a modern, gourmet vibe. The Sweet Potato Arancini Balls, a traditional Italian fried comfort food are given the Kenko treatment using homemade Macadamia 'ricotta' cheese and swapping white for nourishing brown rice. Even veggie lunch staples like the trusty humous sandwich are updated into rustically ravishing eats – Artichoke, White Bean and Lemon Toasted Sandwiches, complete with a zesty cashew 'goat's' cheese.

Ratio of Food Images to Recipes - 100%  

Vegan Know How - 2-3 Whisks – A little experimentation goes a long way, get used to making your own 'cheese' and stock up on some buckwheat groats and stevia for the brekkie recipes.

Wow Factor – Yay! The recipe for Coconut dulce de leche made from coconut cream and coconut sugar means vegans will never miss out on this delish Portuguese sweet pastime.

Bookshelf Appeal – We love Kenko's unashamedly risk-taking recipes from Turmeric Butter (it’s amazing) to Chocolate-Coated Popsicles (made with cashews and coconut cream).


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