‘The Karma Chow’ Cookbook Review

September 4, 2013By 0 Comments

the karma chow

I was recently digging through my juicy collection of vegan cookbooks, when I decided to crack open The Karma Chow Ultimate Cookbook by Melissa Costello ($18.95). It’s easy to read and follow, and it’s full of colorful scrummy-lookin’ foodie pics! What I love most about this cookbook is that it’s not intimidating at all for novices like myself who have zero experience in the kitchen. All of Melissa’s recipes are simple, super healthy and wholesome, and everything I’ve made so far has been hella delish.

The chickpea “tuna” salad I made today was Off. The. Hook (Baby Dylan was crazy about it, too)!! Go on, drool ovah mah pics above. 😉

This cookbook is so much more than a cookbook! Melissa talks a bit about her journey, philosophy and food in today’s society, delves into pantry ideas, helpful chef’s tips, and she also includes a handy-dandy resource list of places you can purchase items and ingredients for delicious recipes.

Here are a few sample recipes from her book:

Euphoria Nuggets
(15–20 nuggets)

These energy nuggets are great to make as a snack for your kids. Actually, your kids will love to help you make them! They are loaded with protein, healthy fats, natural sugars, and flavor. They are great for marathon runners or athletes who need to restore their glycogen levels on the go. Who needs a candy bar anyway?

Karmic Health Tip: Agave nectar is a lower glycemic sweetener, but make sure you buy the raw dark blue agave to ensure the least amount of processing.

  • 1 cup shelled sunflower seeds
  • ⅓ cup pitted dates
  • ½ cup almonds
  • ⅓ cup raw dark blue agave nectar
  • 3–5 tablespoons raw cacao powder
  • Pinch of nutmeg and/or cinnamon
  • Pinch of sea salt
  • 1 teaspoon vanilla extract

In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls.


Indian-Spiced Coconut Yam Soup
8 servings

I love Indian fare and I love yams, so I’ve combined the two together to make a dreamy, creamy, delicious soup that will light up your taste buds and transport you right to Marrakesh . . . well, maybe not, but dreaming is fun!

Karmic Health Tip: Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin. I leave a jar in the shower for an après shower smoothing.

  • 1 tablespoon coconut oil or extra virgin olive oil
  • 1 teaspoon fresh ground ginger
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 2 teaspoons garam masala
  • 3 large carrots, diced
  • 3 large garnet yams, peeled and cubed
  • 4 cups vegetable broth or bullion (2 cubes with 4 cups water)
  • 1 15-ounce can coconut milk
  • Sea salt and cracked black pepper, to taste
  • Cinnamon

Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft. Add the garam masala and stir to combine to release the flavor of the spice. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft. Remove from the heat and stir in the coconut milk. Puree using a hand blender until creamy smooth and season with salt and pepper to taste. Top with cinnamon, to taste, before serving.

Recipes from The Karma Chow Ultimate Cookbook by Melissa Costello

HCI; October 2012
ISBN-13: 978-0757316333

What’s you favorite healthy vegan cookbook?

About Sunny ()

Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there's something in particular you'd like me to review, drop me a line at Sunny@VeganBeautyReview.com. You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.

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