Posts tagged gluten free
Vegan Kitchadee Recipe

Vegan Kitchari Recipe

kichadiKitchari (also known as Kitchadee, it's the inspiration for the English dish Kedgeree) is used in Ayurveda as a nourishing and detoxifying food which is suitable for all bodies. It's wholesome, filling and easy to digest, combining protein, carbohydrates, plus essential vitamins, minerals and fats. It's the perfect holistic dinner and is Rachael's go-to supper dish! This recipe serves 3-4, and is both gluten free and free from onion and garlic.

1 cup dried mung dahl (the yellow ones) | 1 cup basmati rice | 2 tbsp coconut oil | 2 carrots, cubed | 1/2 cup dessicated coconut | bundle of spinach leaves, washed & shredded | 2" fresh ginger, grated | 1/2tsp each of: cumin seeds, ground cumin, ground coriander, turmeric, black mustard seeds, garam masala | pinch of asafoetida | bunch fresh coriander, shredded.

1) Thoroughly rinse the mung dahl and rice until the water runs clear. In a small dish, mix the dessicated coconut with a few tablespoons of hot water, half of the coriander and ginger.

2) Heat the coconut oil in a heavy bottomed pan and add the spices. Stir for a minute or so, being careful not to burn them. Add the lentils and rice to the pan with the carrots. Stir well for a few minutes then add the coconut blend and 6 cups of hot water. Bring to the boil, then reduce heat, cover and simmer for 20-30 minutes until lentils and rice are soft with just a tiny hint of bite.

3) Stir in the spinach leaves, until wilted. Divide between bowls and serve sprinkled liberally with coriander.





Gluten Free Savoury Umami Muffin Recipe

Sam's Gluten Free Umami Muffin Recipe


Sam has finally been persuaded to part with her top secret , rather legendary umami muffin recipe! Not only are these gluten free, they're packed full of nutrients and will fill you up too! They make a wonderfully satisfying snack or can be served as part of a meal. Enjoy them with salad and chutney, as we do here in the GOOD cafe, or with soup, as a great alternative to bread!



Makes 12

2ooml milk

25g margarine

200g spinach puree

250g gluten free flour

2 tbsp baking powder

1 tsp bicarbonate of soda

250g cheddar

75g savoury seed mix

1 egg

250g sundried tomatoes, chopped

300g  olives, chopped


Preheat oven to Gas Mark 5. In a pan, gently heat the spinach, margarine and milk until the margarine is melted. Set aside to cool.

Mix dry ingredients, cheddar and seed mix in a bowl, setting aside a handful of cheddar and seeds for sprinkling on top.

Add all ingredients together and mix well. Divide mixture between 12 muffin cases and sprinkle each with a little cheddar and seed mix. Bake in the oven for approximately 30mins. Enjoy warm or cold!

Christmas Treats From Camyoga

Christmas Treats from Camyoga


All dishes can be gluten free. Please ask for details!

Nut Roast large: £14.00 serves 6-8 (Vegan) Nut Roast Small: £8.00 serves 4 (Vegan)

Mushroom and Almond Wellington large: £16.00 serves 8 ( Vegan) Mushroom and Almond Wellington small £9.00 Serves 4 (Vegan)

Stollen: 400g (small) £3.60 Vegan Stollen 800g ( large) £6.80 Vegan

Mince pies: 50p each Vegan

To place your order call us now on 01223 857930 or email

Pre order by Mon 16th Dec. Pick up fresh 20th Dec between 10 am and 4pm from Central or Shelford
 (please specify). Pick up frozen from town Sat 21st 10am - 1.30 pm, Sunday 22nd 9am to 12.30 or Monday 23rd ring for times ( this will coincide with class times).