Karen Fischer is a nutritionist who holds a Bachelor of Health Science Degree. With a love of nutritional biochemistry and a passion for nutrition, over the past twenty years Karen has created various food programs to help thousands of people with real skin issues.
They say when life gives you lemons, make a margarita (or something like that). For me, life gave me skin issues. And I have suffered some of the worst, including head-to-toe eczema, hives, psoriasis, rosacea, dermatitis, breakouts and severe multiple chemical intolerances that left me unable to eat much at all. As an adult, I have been in despair and so damn itchy that I could not sleep for days …
Today I feel incredibly grateful to be able to share my tips, recipes and twenty years of expertise with you. Welcome to my cooking adventure … – Karen Fischer (The Healthy Skin Kitchen)
If you also suffer from skin irritation, food intolerances, or are just looking to rejuvenate your skin, Karen Fischer has a wealth of knowledge and recipes to share. Her approach, far from being one size fits all can be tailored to suit your specific circumstances.
Books by Karen Fischer
Below we have selected two delicious recipes from Karen’s most recent releases The Healthy Skin Kitchen & The Eczema Detox that have your breakfast and dinners sorted. Crispy Sweet Potato Gnocchi and Spelt Pancakes with Banana ‘Nice Cream’.
Crispy Sweet Potato Gnocchi
Serves 2, preparation time 60 minutes, cooking time 30 minutes
Thank me later. Golden and crispy on the outside, and warm and gooey on the inside, just how a good — no, great — gnocchi should be.
(A) moderate source of amines, (gf) Gluten-Free Recipe, (pal) paleo friendly, (s) moderate source of salicylates, (veg) vegetarian and vegan-friendly
- 1 cup raw cashews
- 2 medium sweet potatoes, scrubbed. (about 1 1/2 cups when mashed)
- 1/4 cup tapioca starch or arrowroot starch
- 1 teaspoon garlic powder
- ¾–1 teaspoon quality sea salt
- oil of choice (refer to ‘Cooking oil options for
your skin type’, p. 92)
- ½–1 serving Cashew Cream (p. 142)
- ½ cup red cabbage, washed and finely sliced
- 4 large zucchinis/courgettes, spiralized or sliced
into thin noodles (SS)
- fresh chives, washed and finely sliced
- If you have not already made the Cashew Cream, soak 1 cup of cashews in hot water and set aside.
- Line 2 large baking trays with baking (parchment) paper and set aside.
- Bring a medium pot of water to the boil.
- Peel and cube the sweet potato, then add to the pot and boil
until soft (about 15 minutes). Drain, then remove
excess water with paper towels or a clean tea towel.
Set aside to cool.
- Next, place the cup of raw cashews into a highspeed
blender and pulse until the mixture resembles breadcrumbs or flour (do not excessively blend as it will turn into nut butter), then add the
tapioca starch, garlic powder and salt, and briefly blend. Set aside.
- Place the sweet potato in a large flat-based bowl and mash, then stir ¼ cup of the cashew flour mix into the mash. Add another ¼ cup of flour and kneed together until the flour is well mixed in. Add the remaining flour as needed. The dough may be slightly sticky.
- Wrap the dough in some plastic wrap and place in the refrigerator to firm for about 10 minutes.
- While the dough is firming make the Cashew Cream if you haven’t already, and set aside in the refrigerator.
- Remove the dough and separate into three balls, and place one onto the lined baking tray. Roll it into a long snake-like piece about 1 cm
(1/ 3 in) wide and then cut into gnocchi-sized pieces, about 1 x 2 cm 1/ 3 x 1 in).
- Press individual pieces down lightly with a fork to make a pattern on the top. Repeat with the other two balls of dough, then set aside and leave to firm (about 10 minutes).
- While the gnocchi is firming, make the zucchini noodles with a vegetable spiralizer or peel zucchini strips to create a large, flat noodle shapes. Set aside.
- Place a large non-stick pan or skillet on medium heat with a dash of oil and add half of the gnocchi to the pan, cooking until lightly browned (about 1–2 minutes on each side). Remove from the pan and set aside while you cook the rest of the gnocchi.
- Once the gnocchi is ready, add the zucchini noodles and cabbage to the frying pan and heat for 1 minute, then place onto a serving dish or into two bowls.
- Drizzle with Cashew Cream, then place the gnocchi on top and sprinkle with chives.
Find this recipe, and more, in ‘The Healthy Skin Kitchen‘ by Karen Fischer
USD $27.99 Tax IncludedAdd to cart
Spelt Pancakes & Banana Nice Cream
Makes 6–8 pancakes, preparation time 5 minutes, cooking time 15 minutes
Ice Cream preparation time is 5 minutes, but may require 2hr / overnight freezing.
Spelt is a nutritious ancient grain that is easier to digest than wheat. It’s rich in dietary fibre, manganese, magnesium, zinc, selenium and B vitamins. Avoid spelt if you are allergic to gluten.
(fid) part of Karen’s Food Intolorence Diagnosis Program (veg) vegetarian and vegan-friendly
- 1 cup spelt flour
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1¼ cups organic soy milk or rice milk
- 1 egg (or use ½ ripe banana, peeled or make Egg Replacer — see notes)
- rice bran oil (or refer to ‘Eczema-friendly cooking oils’ on p. 50) for frying
- rice malt syrup (brown rice syrup) or real maple syrup
- 1–2 pears (avoid Asian/Nashi or Ya pears), peeled, (to serve) (if you are doing the Detox program, see notes)
‘Nice Cream’ Ingredients:
- 2 large ripe bananas (peeled, chopped and pre-frozen overnight) (a)
- 1 tablespoon rice milk or Cashew Nut Milk (p. 184)
- 1 tablespoon pure maple syrup or rice malt syrup (optional)
- Sift the flour and bicarbonate of soda into a
mixing bowl and mix together.
- Gradually mix in the milk and stir until lump-free, then stir in the egg (or Egg Replacer, p. 211, or ½ banana, pureed).
- Heat a small non-stick frying pan, add a little oil, and using a measuring cup pour the mixture into the pan. Lightly cook each side.
- Repeat until mixture is finished.
- To serve, spread a thin layer of rice malt syrup or maple syrup onto the pancakes and top with pear.
- Place the frozen bananas into a food processor.
- Add the milk and maple syrup and blend on medium speed.
- Scrape the sides down and blend again. You should not need to add more milk if blending for a couple of minutes on medium
speed (not high), but add a tablespoon extra if needed.
- Do not add too much liquid or it will become runny (if this occurs, place the Nice Cream into the freezer for about 20 minutes).
- The consistency should be of soft serve — if you would like it to be firm, place it in the freezer for an hour or more. Serve immediately.
- Leftovers can be placed into ice block moulds and stored in the freezer for 1–2 days.
Find this recipe, and more, in ‘The Eczema Detox‘ by Karen Fischer
USD $19.99 Tax IncludedAdd to cart