Principles of Kamalaya Cuisine
Creative and inspired recipes drawing from diverse culinary traditions to entice and appeal to all of our senses.
Emphasis on high quality, fresh ingredients and organic wherever possible.
Foods are served close to their natural state, without processing, additives, preservatives, artificial flavourings, food colouring or MSG.
Fresh herbs and spices are used abundantly for taste, health and medicinal properties.
Cooking methods are designed to enhance flavours and well as support vibrant health. For example, bake, steam, grill, sauté and stir fry. No microwaves are used and no food is deep fried or over cooked.
Low sugar. Palm sugar and unrefined brown sugar may be used occasionally for some deserts or special cuisine.
Low sodium. Some dishes use sea salt and other high quality salts such as Himalayan and gomasio.
Low fat. Only healthy, cold-pressed oils – such as extra virgin olive oil, virgin coconut oil, rice, sesame, sunflower and other virgin nut and seed oils - are used in moderation. Unhealthy trans-fats and saturated fats are avoided completely.
Detox Cuisine features only low allergenic, low inflammatory, low glycaemic, vegetarian dishes.
Thai food is flavourful and authentic but adheres to the Kamalaya Cuisine guiding principles.
Menus incorporate fresh juices, including plenty of green juice options, and herbal teas and tonics that promote healing.
No pork or beef in respect of major religious traditions in Asia. Additionally, this has health benefits by avoiding high fat meats in favour of less fatty high protein meats.
Low dairy – goat's yoghurt and goat's cheese used as healthy alternatives.
Avoid sprouted foods such as alfalfa sprouts. Some grains and seeds are sprouted for use in raw food dishes, however these are served fresh and never stored.
We do not provide calorie information. Instead we advocate a sensible approach to wellness with healthy cuisine principles.