Vibrant, plant-based, health conscious culinary delights
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(12)
Christmas love and Yuletide blessings from little old mum and her 3 kings 🌟🥰🎄👼💚🫶🏼
(This is the first time we’ve all been together for 2 1/2 years and the first pic I’ve had with all 3 of them since they were tiny…..now I’m the tiny one 😂)
One of the many spectacular meals we enjoyed at and this was just breakfast!
A delicious savoury rice porridge, a variation of which is commonly eaten for breakfast in many Asian countries….aka congee, in Thailand its “jok”. Served with a host of super yummy toppings, here we see fried tofu, mushrooms, aubergine, okra, leeks and green beans….all beautifully flavoured and coming together in a powerful taste sensation 👌 The component I loved the most was a fermented soyabean curd condiment that gave a wonderful umami-ness to the dish, sooooo good!!!
I am not generally a big breakfast eater but when presented with a table laden with such tasty nourishing goodness, it was impossible to resist!
This really was an unforgettable food experience from start to finish.
So much gratitude to both Pi Kob and her partner Pi Pun for feeding us extraordinarily well 🙏❤️🙏 They are both phenomenal chefs and I am incredibly inspired by their talent and passion 🤩
I’ll be sharing more of the Thai Mountain Experience over the next few days but this is how we began, it was just incredible! ❤️❤️❤️
Sarada Wong shared a post on Instagram: "Loy Krathong 2022, Chiangmai. This happened a couple of weeks ago, I’m a bit late with my post. But it’s safe to say that this is now my absolute favourite celebration! 🥰✨ Join us next year!! ...
Loy Krathong spam!! This was how we began the Thai Mountain Foodie & Wellness Experience 2 weeks ago. And what an incredible 10 days it was! 🥰
Some absolutely beautiful experiences were shared by a very special group of people. I did manage to capture many of them, if not share as I was fully immersed and distracted by all the fabulous things we were doing….it’s all to come!
A massive thank you to , where we made our krathongs that morning, just the perfect way to kick off our time together. is an amazing social justice space and plant based cafe in Chiangmai. They are doing extremely important work supporting , an incredible charity that provides education and art therapy to refugees from Burma and the mountains of North Thailand. Please check them out when you’re in Chiangmai. They also serve super yummy Burmese food and drinks! As well as local handicrafts and a second hand clothes stall, it’s got everything 😍
In case you’re wondering, a krathong is the little basket made of banana leaves and adorned with flowers, candles and incense that we released in the river as an offering to the river goddess. It’s an opportunity to give thanks for all your blessings and release what you need to let go of. Such a beautiful custom and an honour to be a part of the celebrations 🙏💗
Equinox blessings and love beauties 💚💚💚
Taking this moment to reflect on my good fortune and the beautiful bounty that surrounds me 🙏🌱🍎
I spent the morning collecting these magnificent apples from the tree in my new front garden…there are so many! (Expect plenty of apple dishes to follow) I’m also preparing to do a liver & gall bladder flush which requires me to drink loads of apple juice. It always amazes me when we are provided with the very things we need, which we always are, if we just stop long enough to notice.
Giving thanks to Father Sky and Mother Earth for such wonderful nourishment and healing…. Aho, Ase, so much love and gratitude ❤️❤️❤️
Come away with me!!! ❤️🤗❤️
Only 3 spaces left on this trip of a lifetime in the breathtaking mountains of Northern Thailand…so be quick if you want to come 😘
This is my home from home and I can’t wait to show you all my favourite hidden gems in this super special part of the world 💗
Click the link for more info or DM me with any questions. Love love 💕
https://buytickets.at/shaktikitchen/695899
Summer lunching 🌼
Orange & pomegranate quinoa salad; roast veg farinata with a zingy zhoug and a big leafy salad with preserved lemon yoghurt dressing 👌🏼
Yoga brunch lovingly prepared for yesterday. Thank you for asking me to cook for you lovely 🙏🏼❤️
Do get in touch if you’d like me to cook for your event, I want to feed you!!! 😘
Canapé table laid out for last week. Fully vegan rainbow spread to celebrate and showcase the opening of the stunning eco build they designed for beautiful new yoga studio .
Thank you for asking me to cook for you, it was a joy 🙏🏼💖🙏🏼
I am available to cook for all kinds of events, message me to discuss your requirements 🌱🌈✨
(Here we have beetroot hummus on charcoal crackers; smashed peas on seeded crackers; nacho bites & baked cauliflower nuggets)
Sunrise view from
Imagine waking up to this spectacular sight every morning!
Join our Thai Mountain Experience in November and you will. This super charming boutique resort will be our home for a week of the trip and every house looks out over this stunning vista.
Cooking classes, natural dyeing workshop, hot springs, temples, waterfalls, movement, meditation and so much delicious healthy food!!!!
Check previous posts for more pics, event page is above and has all the info or message me with any questions, I am here to help
8 to 18 November 2022
Limited spaces and they're going quick!
It is my absolute pleasure to introduce you to my beautiful friend Kob, owner of and our gracious host for the Thai Mountain Wellness Experience in November 🙏🏼❤️🙏🏼
She is a passionate foodie as well as an avid nature & animal lover. She rescues many of Pai’s street dogs & cats, giving them a loving home and attentive care. She founded and runs Pai Four Legged Friends, a charitable sterilisation project….next month she’ll be sterilising about 200 dogs! She’s an amazing champion of the animals!! Thank you Kob for all the fantastic work you do.
I’ll be sharing more of Kobs story over the next few weeks, she’s a fascinating woman 🤩
I know that she’s so looking forward to welcoming you to her home 🥰
A haven of natural beauty and effortless style! And our home for a week in November for everyone joining our Foodie & Wellness Experience.
An unforgettable 10 days immersed in the beautiful food, nature & culture of the spectacular mountain region of Northern Thailand.
Join us! For more details, click the event link ☝🏼 or DM me ❤️❤️❤️
And check out the last post for a better glimpse at this incredible place (and my first reel 😅)
Same same but different!
The first pic was taken yesterday, my 49th birthday. The second, rather ridiculous pic, I found a few hours later in a message from my dearest friend , probably taken about 36 years ago. Spookily similar and lifetimes apart! It’s strange to think they are the same person. (I’ve clearly been refining the pose 😂)
Reflecting on the passage of time as I enter the last year of my forties….the years that have passed and the ones that lie ahead. It’s been a wild ride! So much beauty and pain in a life. And joy and love, so much love ❤️ I realise the exceptional good fortune of my situation this time around, immeasurable blessings come my way time and time again. As I’ve been told….I’m a full Grace case 🙏🏼💖
So I’m practicing being in the NOW and trying not to worry about what was or what might be. And seeking JOY wherever I can find it. Even in the wrinkles and grey hairs….especially in the wrinkles and grey hairs! Welcoming the next bit with wide open arms ❤️❤️❤️
NEW DATE ALERT!
Sunday 13th March 2022, join us on Zoom for an authentic Thai cooking experience with my friend Oh….she’s an amazing chef and teacher 🤩
On the menu:
Green curry (everyone’s favourite! Plus homemade paste)
Tofu laab (a northern speciality, kind of a spicy salad/dip….so delicious!)
Chilli pumpkin stir fry
Lemongrass infused rice, learn to cook rice the Thai way!
Plus many essential tips on cooking Thai food and a chance to ask all your questions.
This is an interactive event, you will be cooking alongside Oh and will have a delicious Thai meal ready for Sunday lunch 👌🏼
I will send you a full shopping list, recipes and zoom link once you have confirmed your attendance with your contribution 🙏🏼💚
PayPal: [email protected]
https://www.paypal.me/Shaktikitchen
Sadly I think this will be the last one with Oh for this trip as I’m due to come home soon 😭 I will come back to Thailand before too long of course (my son is living here now, great reason to return!) and we will have more then but that may not be for another year. So definitely jump on this one if you can!
If you’ve got any questions just let me know, very happy to chat more about it. Looking forward to cooking with you 😘
Ok so I didn’t actually make these spectacular rainbow rolls myself, my friend Goong did (a super talented chef, she owns the most incredible cafe , more on her later) But rolls like these started the story. Along with Om & Bass who took this pic the other day. So I feel like I’ve come full circle somehow, or rather in a spiral and I’m sitting here looking at where I was 4 years ago. Rather proudly 😊
I’ve always been extremely passionate about food and I love feeding people. I never intended to make it my work though, it just kind of happened. Om & Bass and I were in Pai together in January 2018 and we were obsessed with these fresh spring rolls. So I recreated them when we got back to UK and she said “please make them for my festival!” I often say Yes! without really thinking about what I’m agreeing to and quite honestly I didn’t have a clue what I was doing. But come July that year, I was standing in a little gazebo I borrowed rolling rainbow roll after rainbow roll, looking out at the never ending queue of beautiful smiling hungry faces. I loved it!!! ❤️🧡💛💚💙 People kept asking me to cook for them and a few months later I was standing in my kitchen at 2am prepping mountains of food for a vegan market, looking at my new business card, realising that this is what I’m doing now! It has been so many steep learning curves with plenty of sleepless nights and f**k ups. It has also been a multitude of successes! I’ve learnt so much about food, cooking and myself. I’ve also learnt that I have the most incredible friends & family who believe in me so much they’ll drop what they’re doing to come and help when I’ve misjudged the work load (Sarada’s Army….you know who you are! I love and appreciate you so so much 🙏🏼❤️😘)
And our customers…..you guys rock big time!!!! So many generous, enthusiastic, bighearted supporters….you have filled my heart time and time again 🥰
Thank you Rach Om & Bass for sticking a firecracker up my butt and taking me out of my comfort zone….love you very long time ❤️❤️❤️
Learn to make a delicious and versatile Thai green curry paste with us this Sunday 20 February at 10am on Zoom. You’ll cook the curry too, as well as a Tofu Laab (delicious spicy salad, a Northern speciality), Chilli Pumpkin stir fry and lemongrass-infused rice.
The talented Chef Oh will be your guide on this authentic Thai cooking experience. All the recipes are vegan & gluten free.
Contribution £10 to £30 (sliding scale), DM for details 🙏🏼😘
Happy love day everyone!!! 💖🌸🤗
As much as I think it’s ridiculous to be told when, who and how to love, I’m a big believer in love….it really is the answer, the only thing that’s real and what there’s just too little of💞
Feast your loving eyes on my LOVE cake…..rose & pistachio vegan cheesecake, the most delectable flavour combo 💗💚💗 Reflecting the colours of the heart chakra, pink & green, imbuing all who eat it with the powerful heart medicine of rose 🌹
Sending you all buckets of beautiful love, today and every day 😘
❤️
The markets here are an absolute joy! Mountains of fresh fruit and veggies piled up high in vibrant rainbow hues. So much life, so much prana ✨
Join us next Sunday morning (20/2) on zoom to learn more about Thai ingredients and cooking, see previous post for details xx
We’re doing another one!!! 😁🎉🙌🏼
Next Sunday 20th February, join us on Zoom for an authentic Thai cooking experience with my friend Oh….she’s an amazing chef and teacher 🤩
On the menu:
Green curry (everyone’s favourite! Plus homemade paste)
Tofu laab (a northern speciality, kind of a spicy salad/dip)
Chilli pumpkin stir fry
Lemongrass infused rice, learn to cook rice the Thai way!
Sadly I think this will be the last one with Oh for this trip as I’m due to come home soon 😭 I will come back to Pai before too long of course (my son is living here now, great reason to return!) and we will have more then but that may not be for another year. So definitely jump on this one if you can!
Send me a message if you want to join and I’ll send you all the deets.
If you’ve got any questions just let me know, very happy to chat more about it. Looking forward to cooking with you 😘
I meant to post this yesterday (oops!) but feast your eyes on all this deliciousness!!! All made by the fair hands of our wonderful students from last weeks online Thai cooking class 🤩💖👏
The first 3 are from , plated on her stunning handmade crockery. Check out her work I LOVE her earthy organic designs and will be investing in some as soon as I get home 😁
The 4th & 5th slides showcase the whole shebang laid out so enticingly by and my friend Tomoko 🙏🏼🤗
We had such a beautiful time cooking together on zoom…..what a wonder to be able to share our experiences this way.
Thank you to everyone who took part!!! 🙏🏼🙏🏼🙏🏼
We’ll be doing one more class before I return, in 2 or 3 weeks…..I’ll confirm details during this week. Sending lots of love for a happy Monday 😘
Love this
Somewhere in Southeast Asia circa 1977 with my beautiful little sister 🙏🏼🥰
We came out here on the hippie trail and pretty much stayed, ending up settling in Singapore. Although I backed and forthed from UK at various times over the years, it was my main home until I was 30. And this part of the world is still the place I feel most at home of anywhere, it’s where I belong ❤️
It’s also where I learnt about food. First eating then cooking. I was surrounded by such rich and diverse culinary traditions growing up, I learnt so much about flavour as well as generous hospitality and food as connection.
Such blessings!!! 🙏🏼❤️🙏🏼
I’m so happy to share some of this with you on Sunday when my lovely friend Pi-Oh will be leading an online class (10 am till 1pm UK time) showing you how to prepare some delicious vegan dishes from Thailand. Message me to register or see previous post for details. It’s going to be super fun, we can’t wait! 😘
Sharing some pink pitaya love with you 💗💗💗
I am seriously obsessed with delicious dragonfruit and would happily eat this whole plate by myself. In fact I did and I have a dragonfruit feast almost every morning. Which is a fantastic idea as it turns out….
This incredible fruit contains loads of vitamins & minerals (Vit C, magnesium, potassium, zinc, iron plus plus!). Its super high in antioxidants as well as prebiotics and has been shown to help regulate blood sugar. The tiny black seeds, which are eaten with the flesh like a kiwi, also contain many essential fatty acids. It’s also low in calories with lots of fibre hence those dragonfruit breakfasts being so satisfying 😋
I’ve only recently been able to find the red ones here which are a bit sweeter than the white ones so I’m enjoying those immensely. I just eat them as is but they’re great in a smoothie too or atop a breakfast bowl of muesli, granola or yoghurt or whatever you like.
I don’t think I’ve ever seen the fresh fruit in UK (I’m sure they’re available from a fancy greengrocer somewhere) but you can definitely get a frozen purée for smoothies and smoothie bowls. Get into it…..you will love it and it will love you!!! 💕
We had a birthday in the house! 🤩🌼💛
So I made my fave chocolate tart….rich, indulgent and sweetened entirely with dates 👌🏼
This delicious sweet treat tastes so indulgent you would never know it’s vegan, raw, gluten free AND naturally sweetened. Loosely based on a recipe from the fabulous cookbook (I can only ever follow recipes loosely 😂) so many people have said it’s the best choc tart they’ve ever had 😁
The base is made from almonds, dates & coconut and the moussey chocolate filling is cashews, coconut oil, homemade date paste, cacao powder and whatever flavourings you like. This one is vanilla, I also love adding cayenne for a chocolate chilli hit or orange zest for a lovely chocolate orange tang.
I was playing around with lighting as I try and educate myself about food photography….which pic do you prefer? I find the shadows in the second pic more interesting but the clarity of the first pic maybe more enticing?? I’d love to know your thoughts 🙏🏼😘
Oh and the starfruit and physalis garnishes were gifts from friends gardens….lucky!
We’re super excited to bring a little bit of Thailand into your kitchen! Join us next Sunday as the wonderful Pi Oh guides us through making some of her favourite vegan dishes.
On the menu is:
Tom Kha Het (aromatic coconut soup with mushrooms)
Yum Makhuea (grilled aubergine salad)
Pad Thai (stir fried noodles with a peanut & tamarind sauce - basically the national dish)
Banana Flower Fritters (which will include a home made red curry paste).
It’s a morning class (UK time) so you can enjoy a delicious Thai-style Sunday lunch! 🌞🌺😋
We’re offering this class with a sliding scale of contribution (£10 to £30) to make it accessible for as many of you as possible.
You can use PayPal (link below) to confirm your place on the workshop. I’ll then send you a full ingredients and equipment list on Tuesday 25 Jan so please make sure you include your correct email address. Please message me on here with any questions you may have. So looking forward to sharing some Thai love with you 💖
https://www.paypal.me/Shaktikitchen
This ones on my stories and I got a few messages about it so thought I’d share the recipe for my Roasted Beetroot Soup 💗💗💗
It’s served here with a lovely fresh salad made with locally grown organic greens, sunflower sprouts, carrot, avocado and roasted spicy chickpeas. Also served chilled in this instance but I’d eaten it hot the night before and it’s equally delicious both ways. I find beets make the most wonderfully velvety smooth soups and that colour 👌🏼 Even my most vegetable allergic junk food eating 16 year old loves it, so I have a few variations. This one is super easy and you can use whatever veg you have in the fridge. Here’s what I did this time around…..
I cut into large chunks: 8 smallish beets, 1 carrot, a few sticks of celery (leaves and all) and 2 red onions. I put it all in a large roasting dish and tossed it with a tablespoon or 2 of olive oil, a teaspoon of thyme (I used dried, fresh would be better but use 1Tbsp) and a sprinkle of salt. I covered the pan with foil to keep all the juices in and baked at 180c for about an hour, until all the veggies are fork tender. I did check and stir them halfway through (You can do this bit well in advance) Once the veggies are cooked pop them in the blender (I did this in 2 batches) and pour in stock or water to come about halfway up the veggies. Blitz till very smooth. Taste a bit and add enough coconut milk and/or more stock/water (bit by bit) to get the thickness you like. Adjust the seasoning with salt & pepper, add a handful of chopped fresh dill and a generous squeeze of lemon or lime and blitz again briefly. I also added a splash of homemade mulberry vinegar, you could use cider vinegar or whatever you’ve got in the cupboard. Optional toppings: a swirl of coconut cream or yoghurt, chopped cucumbers mixed with salt, lime juice & fresh dill and toasted walnuts.
I know it’s soup weather in UK right now and beets are in season, so give this a try and let me know how it goes. Lots of love 💕
This ones on my stories and I got a few messages about it so thought I’d share the recipe for my Roasted Beetroot Soup 💗💗💗
It’s served here with a lovely fresh salad made with locally grown organic greens, sunflower sprouts, carrot, avocado and roasted spicy chickpeas. Also served chilled in this instance but I’d eaten it hot the night before and it’s equally delicious both ways. I find beets make the most wonderfully velvety smooth soups and that colour 👌🏼 Even my most vegetable allergic junk food eating 16 year old loves it, so I have a few variations. This one is super easy and you can use whatever veg you have in the fridge. Here’s what I did this time around…..
Cut into large chunks: 8 smallish beets, 1 carrot, a few sticks of celery (leaves and all) and 2 red onions. Put it all in a large roasting dish and toss with a tablespoon or 2 of olive oil, a teaspoon of thyme (I used dried, fresh would be better but use 1Tbsp) and a sprinkle of salt. Cover the pan with foil to keep all the juices in and bake at 180c for about an hour, until all the veggies are fork tender. I did check and stir them halfway through (You can do this bit well in advance) Once the veggies are cooked pop them in the blender (I did this in 2 batches) and pour in stock or water to come about halfway up the veggies. Blitz till very smooth. Taste a bit and add enough coconut milk and/or more stock/water (bit by bit) to get the thickness you like. Adjust the seasoning with salt & pepper, add a handful of chopped fresh dill and a generous squeeze of lemon or lime and blitz again briefly. I also added a splash of homemade mulberry vinegar, you could use cider vinegar or whatever you’ve got in the cupboard. Optional toppings: a swirl of coconut cream or yoghurt, chopped cucumbers mixed with salt, lime juice & fresh dill and toasted walnuts.
I know it’s soup weather in UK right now and beets are in season, so give this a try and let me know how it goes. Lots of love 💕
Beautiful blessed banyan 🙏🏼
The sacred fig tree, ficus religiosa, the bodhi tree…under which Lord Buddha sat and meditated for 49 days and nights until he attained nirvana.
These majestic trees, with their immense tangle of aerial roots, are very much revered here in Thailand. They are often wrapped like this with colourful cloths and ribbons and other offerings are sometimes made.
They are found in temples throughout Southeast Asia but also on many ordinary roadsides where they are still seen as sacred. It’s beautiful to see nature being honoured so deeply in the everyday comings and goings.
What a magical morning I had with these beauties! 🙏🏼❤️🙏🏼❤️🙏🏼
Introducing the weird and wonderful Gac fruit! 🧡🧡🧡🧡🧡
It may look kinda crazy….a cross between a space hopper, a puffer fish and a testicle according to 😂 but it’s a true powerhouse of nutrition!
Super high in lycopene (up to 70 times more than tomatoes!) and beta-carotene as well as plenty antioxidants and essential fatty acids, it’s extremely beneficial for your health….particularly your eyes, skin, heart and your mind….win win win win.
Grown all over South and Southeast Asia as well as China, the fruit is used in traditional medicine as well as for food and can also be found in supplement form as it’s so extremely good for you. We bought some Gac fruit soap the other day so it has a multitude of uses.
I first saw these in my friend PiLengs garden a few years ago, I was fascinated, for some reason didn’t try one until yesterday. The flavour was pretty mild tbh and it has a very low sugar content….it’s almost savoury. But it is refreshing and it combines so well with other fruits like passionfruit to make a delicious smoothie (like in my last post)
These delightful orbs of spiky orange nourishment are definitely one to try if you ever get the chance, just for fun plus you get a massive boost of the good stuff 😘
Gac fruit, passionfruit, papaya, orange & lime shake ❤️🧡💚
With the incredible abundance of delicious tropical fruits here, fruit shakes are welcome daily occurrence. My friend Pi-Leng (more about her soon) gave me some fresh Gac fruit juice (the little bowl of vibrant crimson) and suggested mixing it with passionfruit, honey and lime. So this is exactly what I did, plus a cheeky bit of papaya…..soooooo lovely! 👌🏼😍
I’m going to do a whole separate post about Gac fruit because it’s bloody AMAZING!!!
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More canapés! Gujerati dhokla (savoury steamed chickpea cake….sooooo yummy especially with fresh coriander chutney); fresh summer rolls with tamarind & peanut sauce; tofu laab (northern Thai spicy salad) in lettuce cups plus 2 kinds of bliss balls….coconut & lime leaf and cacao, tahini & orange blossom All lovingly prepared for the wonderful @vishuddhayogaoxford for their opening night. A beautiful new yoga studio on Osney Island in Oxford….if you’re into yoga go check them out. So many wonderful teachers and they have Iyengar slings! If you want wholesome, tasty, interesting plant-based food at your event get in touch, we’ll create a menu just for you 🌱❤️✨#canapes #partyfood #wfpb #wholefood #plantbased #vegan #healthy #tasty #veganchef #vegancaterer #letsgetthispartystarted
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Shakti Kitchen are Chloe and Sarada, Oxford locals with a passion for nourishing plant-based food that is not only conscious but also delicious!
We love the pleasure of sharing food together - it`s all about enjoyment and connection! Our priorities are freshness, flavour and ethical choices. Supremely healthy, seasonal, organic and locally sourced, our culinary creations are always prepared with love, heart and soul.
As well has our own events, Shakti Kitchen provides catering for all your culinary needs -from festivals to intimate dinner parties and everything in between. We are adaptable and can cater for any dietary requirements and tastes.
Throughout the year Shakti Kitchen will be out on the streets supporting the Gimme 5 project providing food for the homeless.
