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Here are three healthy recipes from Kamalaya, Koh Samui. Chef Kai Mueller, the Executive Chef of Kamalaya, taught Joanna these recipes on her Holiday stay. I’m so thankful, the Maki Roll seems to have opened Joanna’s mind to rolls and sushi – no small feat! Recipes after the jump:



CocoLoco Smoothie

200 mL coconut water
50 mL coconut flesh
100 mL banana
5 mL tahini
1 ice cube

Directions: Blend all ingredients in a blender until fully smooth. Garnish with a slice of pineapple an orchid flower.



Shitake Carrot Soup

100 g carrots
150 g shitake mushrooms
300 g pumpkin seed milk (or soymilk as substitute)
300 g vegetable stock
1 g cayenne pepper
80 g straw mushroom
30 g shallots
5 g virgin coconut oil

Directions: Heat a sauce pan to medium heat – add oil and shallot and sauté for 5 seconds. Next add all vegetables and sauté for another 10 seconds. The add vegetable stock and pumpkin seed milk. Simmer lightly for 15 minutes, check to see if carrots are soft. Then transfer the soup to a blender and puree. Put the pureed mixture back in the sauce pan and reduce to a nice creamy soup.



Vegetable Maki Roll

15 g carrot
15 g asparagus
15 g cucumber
20 g avocado
180g brown rice
1 sheet dried nori
2 tbsp rice vinegar

Directions: Season warm brown rice with the rice vinegar – work the vinegar in with your hands until the rice mixture starts to stick together like sushi rice. Blanche the carrot and asparagus for 2 minutes, then cool in an ice water bath. Now, place the seaweed sheet on a sushi mat (a bamboo mat designed to help roll the sushi) and spread the rice mixture over 2 thirds of the sheet, leaving the upper third empty. Stack the vegetables neatly and length-wise on the widest part of the sheet. Then roll the seaweed sheet using the mat to press and roll. Close the sushi roll by wetting the empty one third of the seaweed sheet with water and then sealing closed. Cut the roll into 9 slices and serve with your favorite dipping sauce. We recommend low sodium soy sauce with wasabi paste.

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