Coach Karma Victor

02/05/2023

This e-book is the ultimate guide for anyone looking to master the art of baking delicious desserts. With 500 easy-to-follow recipes, this e-book covers a wide range of dessert options, from classic favorites to unique and creative treats. The recipes cater to various dietary restrictions, making it perfect for everyone. In addition to the extensive recipe collection, the e-book includes tips and tricks for perfecting your baking skills, making it an indispensable tool for any baker. Whether you're a seasoned pro or just starting out, this e-book is the perfect guide for anyone looking to indulge in sweet and delicious treats.

Discover the art of baking delicious desserts with our comprehensive 500 recipe e-book. Perfect for all levels, with tips & tricks for baking success.

01/04/2023

Are you looking to add some variety to your ketogenic diet? Look no further than Chef Kelly Herring's program, "Keto Breads & Keto Desserts." In this program, you'll find a wide range of delicious, low-carb recipes for breads and desserts that will help you stick to your diet without feeling deprived. Whether you're a seasoned baker or a complete novice, you'll find the recipes easy to follow, with detailed instructions and step-by-step photos to help you recreate them at home. So if you're ready to take your keto baking to the next level, be sure to check out Chef Kelly's program – you won't be disappointed!

All information here:

Learn how to make tasty, low-carb breads and desserts that will fit into your ketogenic diet with this helpful program from Chef Kelly Herring.

11/06/2022

What is metabolism?
Metabolism is simply the term given to a set of chemical processes that occur within an organism to maintain its continued functioning/life.

Check the report

People are always curious about what metabolism really is. But with the amazing Japanese discovery, it became very easy. Learn more..

10/07/2022

Your Mental Health | Mental Health Day 2022

How are you feeling mentally?

Everybody's life is centered on their mental wellness. Whether you realize it or not, your mental health controls everything you do. Some of the things that come to mind are as follows:

Work life: Maintaining good mental health can help you handle your duties and carry on with your work in a positive way. You may explore and follow your numerous hobbies and passions in life if you have good mental health. Finding the perfect job for you is key, and a sound mental condition will enable you to do so. Work is fundamental to our life.

Read more

To be able to balance all the parts of your life, you must have strong mental health. Every individual is complex and juggling a lot of responsibiliti

09/27/2022

2 healthy dinners you can cook in 30 minutes

“This dish has become my pasta-loving family’s go-to for a fast weeknight meal. We make it so much it’s become a staple!”

SERVES
4
INGREDIENTS
11

INGREDIENTS:
100ml extra virgin olive oil
4 garlic cloves, thinly sliced
6 good-quality anchovies in oil, drained
80g tomato paste
1 tsp brown sugar
400g can whole peeled tomatoes
1/4 cup (60ml) red wine
1/2 tsp dried oregano
1/2 cup (75g) pitted kalamata olives
1/4 cup (50g) capers in vinegar, drained
400g bucatini pasta, cooked to packet instructions

METHOD:

1.Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.

2.Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.

>>>>>>>>>>. Enjoy

Silverbeet fatteh with sumac yoghurt and chickpeas

Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation,

SERVES
4

INGREDIENTS
15

DIFFICULTY
EASY

INGREDIENTS:

2 cups (400g) dried chickpeas, soaked overnight
3 large pieces Lebanese bread, cut into 4 large triangles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 bunch silverbeet, stalks removed
1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
1/2 cup (80g) toasted pine nuts
200g good-quality, hot smoked trout or salmon, flaked
YOGHURT DRESSING (MAKES APPROX. 295G)
1 cup (280g) natural yoghurt
1 tbs za’atar, plus extra to sprinkle
2 garlic cloves, crushed
2 1/2 tsp sumac
Juice of 1/2 lemon
POMEGRANATE DRESSING (MAKES APPROX. 125ML)
2 tbs pomegranate molasses
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

METHOD:

1.Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.

2.Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.

3.For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.

4.For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.

5.Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.

6.Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.

Enjoy

09/26/2022

Cucumber Avocado Salad with Fresh Herbs + Capers

makes 4 servings

Ingredients:

2 medium English cucumbers, seeded and sliced

3 ripe avocados, peeled, pitted and chopped

2 Tbsps capers, drained

2 heaping Tbsps fresh cilantro leaves, chopped

2 heaping Tbsps fresh parsley leaves, chopped 2 heaping Tbsps of fresh chives, finely sliced

1 fresh garlic clove, finely grated or minced

2 small fresh limes, juiced

1 Tbsps high quality extra-virgin olive oil sea sea salt and fresh ground black pepper to taste

Instructions:

In a large glass salad bowl add cucumbers, avocados, capers, chives, garlic and herbs. Sprinkle with sea salt and pepper to taste and drizzle with olive oil and lime juice.

Toss very gently to coat.

Serve immediately and enjoy!

09/16/2022

'15-Minute Lentil Veggie Curry (oil-free option) Let's move into Fall with this creamy, delicious & easy curry!

✓ Serves 5

✓Ingredients:

2/3 cup dried green, brown, or French lentils 2 tablespoons olive oil (or veggie broth)

1 small yellow onion, diced (about 1 cup)

4 garlic cloves, minced 1-inch piece ginger, grated

1 tablespoon curry powder 2 teaspoons garam masala

1 teaspoon ground cumin ½ teaspoon ground coriander

½ teaspoon sweet paprika ½ teaspoon turmeric

114-ounce can coconut milk

1 cup vegetable broth plus more as needed ½ cup tomato puree or strained tomatoes (tomato passata)

3/4 pound sweet potato (about 2 small), peeled, cut into 1 inch pieces

2 packed cups baby spinach

Fresh lime juice to taste

Salt to taste

¼ cup chopped cilantro, for garnish

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or

until the lentils are al dente. Drain. ✓Meanwhile, in a small bowl, combine the curry powder,

garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.

Enjoy♥️🤍🥹

09/15/2022

👉More keto recipes + Cooking tips:

Save this post for the recipe.

Ingredients
2 kg / 4 lb beef chuck roast , rolled (Note 1)
1 tsp each salt and pepper
2 tbsp olive oil
1 onion (large), cut into large dice
5 garlic cloves , peeled and smashed (Note 2a)
5 carrots , peeled and cut into 2.5cm/1" pieces
3 celery stalks , cut into 4 cm / 1.5" pieces
1 cup (250ml) dry red wine (sub with beef broth)
3 cups (750ml) beef broth , salt reduced
1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)
1 tsp dried rosemary
1 1/2 tsp dried thyme
750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Instructions
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

09/14/2022

Crispy Mushrooms With Creamy White Beans and Kale

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. They are, in a couple of words, very good, and this recipe celebrates everything we love about them.

Ingredients:
2 servings

6 Tbsp. extra-virgin olive oil, divided

4 oz. maitake mushrooms, broken into large pieces

4 oz. shiitake mushrooms, cut into ½" slices
Kosher salt

1. 14.5-oz. can cannellini beans, rinsed, drained

2Tbsp. fresh lime juice, plus wedges for serving

2garlic cloves, divided

4scallions, cut into 1" pieces

1bunch Tuscan kale, center ribs and stems removed, leaves torn

½cup crumbled feta cheese

1Tbsp. toasted sesame seeds

1cup cilantro leaves

Preparation:

Step 1
Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.

Step 2
Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.

Step 3
Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.

Step 4
Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.

Enjoy