Vegan KickStart has featured India's Medical and Culinary Experts

Kickstart India has featured the culinary experts who have transformed the landscape of what it means to eat healthy, prevent disease, and create long-term health.

Chef Spotlight

Kanika Kohli

Kanika, a gold medalist, a food enthusiast, a certified coach, a consultant, and a passionate cook loves to tweak traditional Indian vegetarian recipes by making them oil and dairy free. She is very passionate about health, nutrition, and vegan lifestyle.

After a retreat in Auroville organized by Dr. Nandita Shah, Kanika adopted a vegan lifestyle and within no time started experiencing the benefits of a plant-based diet. Her worst headaches and acne improved significantly when she eliminated dietary pain triggers such as meat and dairy products. She lost more than 13 pounds and maintains a healthy lifestyle today.

Kanika now spreads the message of plant-based eating by traveling across the Asia-Pacific region to help people in achieving their health goals, and learning oil free plant-based cooking methods. She conducts healthy vegan cooking classes and also sells vegan products through her online vegan store VegaLyfe.com. You can reach her for questions or advice at info@vegalyfe.com.

For details on her cooking classes and recipes please visit VegaLyfe.com.

  

Featured Recipe from Kanika

Lentil Salad with Oil-Free Brown Rice Crisps on the side

Lentil Salad

§ 1 cup chana dal (soaked and boiled)

§ salt to taste

§ 2 teaspoons lime juice

§ 1 tablespoon onions (finely chopped)

§ 1 tablespoon tomatoes  (finely chopped)

§ 1 green chili (finely chopped)

§ 1 teaspoon chaat masala

Mix all above in a bowl and serve.

Baked Brown Rice Crisps

§ 2 cups brown rice flour

§ 1 cup besan (gram flour)

§ 1 teaspoon salt

§ 2 teaspoons black pepper powder

§ 1/2 cup coconut milk to knead the dough

Mix all the ingredients above to make a smooth paste that can go into a snack making machine. Preheat oven to 180 C. Place the dough into the machine with the mold of your choice. Place the molded snack on a baking tray and bake at 160 C for 10 minutes. Flip over and bake at 150 C for another 10 minutes or until crisp.

Serve when cool. Store in an air tight container.