Hi Im Kam
I create “free-from” recipes for people with food intolerances, sensitivities, allergies, and those following restricted diets so they can enjoy food that tastes incredible without ever feeling like a compromise. Alongside this, I develop gut-healing, anti-inflammatory recipes designed to soothe and support a leaky gut, which often sits at the root of ongoing food intolerances.
Get to know me quickly
Where are you based?
Worthing, West Sussex, UK. I live a stone’s throw from the beach. I absolutely love the calm and liveliness that a seaside town brings.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
What did you do before blogging?
Alongside my culinary career, I also trained as an Eating Psychology Coach and went on to become an NLP and EFT practitioner over the past seven years. My aim was to support women who struggled with the same eating disorders I once faced.
While that coaching business didn’t grow in the way I hoped, it taught me so much. Ultimately, cooking has always been my first love, and it’s where I feel most fulfilled.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Education
BSc International Culinary Arts
City & Guilds 706/1-3 Kitchen/Larder
City & Guilds 706/3 Advanced Patisserie and Confectionery
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Get to know me quickly
Location
Worthing, West Sussex UK I live a stones throw from the beach.
Education
BSc International Culinary Arts
City & Guilds 706/1-3 Kitchen/Larder
City & Guilds 706/3 Advanced Patisserie and Confectionery
What did you do before blogging?
I’ve been a chef since I was 16, and I absolutely love cooking it’s always been my biggest passion. Alongside my culinary career, I also trained as an Eating Psychology Coach and went on to become an NLP and EFT practitioner over the past seven years. My aim was to support women who struggled with the same eating disorders I once faced.
While that coaching business didn’t grow in the way I hoped, it taught me so much. Ultimately, cooking has always been my first love, and it’s where I feel most fulfilled.
Whats your favourite ingredient to cook with?
I’d say my biggest one is herbs and spices. Growing up in an Indian household, bold flavours have always been at the heart of my cooking. Using the right blend of herbs and spices can transform even the simplest dish into something vibrant and exciting. I’m also passionate about sourcing high-quality ingredients locally where possible supporting farm shops and small businesses. I prioritise organic, grass-fed, minimally processed foods that stay as close to nature as possible.
What kind of recipes can I find here?
You’ll find a wide variety of free-from recipes that support common food intolerances, including gluten-free, dairy-free, sugar-free, nightshade-free, yeast-free, and soy-free options. I also share gut-healing and anti-inflammatory dishes that are simple enough for everyday meals.
A lot of my recipes are influenced by my love of Indian cooking and flavors from across the East. I’m a huge fan of Indian, Thai, Korean, Vietnamese and Middle Eastern food, and I often blend spices and ingredients from these cuisines to create my own unique dishes.
Take a look at some of my most popular recipes and articles below. If you cant find a recipe email here me and I will create it for you. ( insert link for my email address info@kamsokhi.com)
Why did you start this blog?
I live with multiple intolerances yeast, dairy, peanuts, cashews, pistachios, mushrooms, bananas, and all nightshade vegetables including aubergines, tomatoes, and peppers. I also avoid starch, gluten,sugar. carbs, caffeine, alcohol and nicotine as part of my leaky-gut healing journey.
When I realised how difficult it was to find food that met my dietary needs and still tasted amazing, I started creating my own recipes. That’s how the blog began. I wanted to develop dishes that didn’t look or taste like hospital food, but instead felt worthy of a restaurant plate.
It’s unfair that people with intolerances or allergies are expected to settle for bland, boring meals not on my watch. My mission is simple: to create intolerance-friendly recipes that never compromise on flavour.
Hobbies (outside of the kitchen)
I’m passionate about staying fit and spend around 7–8 hours a week in the gym. I also do kung fu and working towards my first belt. I love visiting food and art exhibitions, and I’m an avid podcast listener especially anything on psychology, health, sports, nutrition, spirituality and faith with christanity at the forefront.
I’m big on self improvement, whether that’s through reading, learning, or trying new things. I also love exploring different cultures, travelling both abroad and around the UK, and making memories with friends and family. Fun days out, deep conversations, and a lot of laughter.
What is your cooking philosphy?
I wanted to create genuinely delicious food that never compromises on flavour. You deserve to enjoy the best version of your favourite dishes, no matter your dietary needs. I focus on real, whole-food ingredients with minimal processing organic where possible because I truly believe that healing and nourishing your body starts with simple, nutrient-rich meals.
I’m also passionate about building flavour at every stage of the cooking process. Layering tastes thoughtfully throughout a recipe transforms simple ingredients into food that feels genuinely “wow-worthy.”
Get to know me a little better
My parents emigrated from India in the early 1960s, and I was born in Birmingham before we later moved to Slough when I was around eight. Some of my earliest memories are of watching my mum cook and bake. Every woman in my family can cook — honestly, they could probably cater an entire wedding single-handedly — and that’s where my love for food truly began. I saw how cooking brought people together, how it created joy, and how it connected everyone around the table.
My mum taught me and my three sisters how to cook from a young age. She used to say that my future mother-in-law would judge me on my cooking skills when they arranged my marriage, so I needed to learn early! We even had chapati-rolling competitions, and as teenagers my sister and I took turns making curries for dinner. I loved it so much that I remember telling my parents I wanted to cook for a living when I grew up.
In my culture, eating was always a celebration — a way of showing love — so it felt natural to pursue it professionally. I went on to study for eight years and built a successful career working in top hotels and restaurants. I ran my own cake business, created bespoke celebration cakes (including celebrity commissions), won lots of cake competitions and became a runner up in the 2013 NEC cupcake championships I taught cookery classes, worked as a private chef, catered dinner parties, and even did live cooking demos at events. Over the years, I also developed several cookery ebooks, which now sit in my shop — a collection of the recipes I’ve created while navigating my own restrictive diet.
But my health journey hasn’t been easy. From the age of 13 to 36, I struggled with eating disorders that severely damaged my gut — years of laxatives, slimming pills, and long periods of not eating. Eventually, I was forced to see an eating-disorder psychiatrist, and with help, I began to recover. Yet even after that, I developed constant bloating, skin issues, and diarrhoea. I spent more than a decade going back and forth between doctors who offered only antibiotics and steroid creams.
Eventually, I took a different approach and saw a holistic nutritionist, a kinesiologist, and had a comprehensive food-intolerance test. That’s when I finally discovered what was really going on — and how to heal. This entire process took nearly 20 years.
Since then, I’ve had to dramatically adapt my diet. At one point, I was vegan for eight years. And although my current diet is extremely restrictive, it has pushed me to create some truly amazing recipes that not only fit my intolerances but taste incredible. Eating out is still difficult, but I have mastered the art of tweaking menus and ingredients when I visit restaurants, so it’s now not so difficult.,
Through all of this, cooking has remained the greatest joy in my life. Creating food — especially for others — is where I feel most alive, most connected, and most myself.
If you would like to say hello or want to ask me any questions, pop over to Instagram and say hello.
INSTA LINK insert
below where the gallery is id like links to go to those recipes and a line that says what the recipe is
tomato free chicken curry
berry overnight oats
hobnobs
nomato sauce - nightshade freee tomTO sauce alternative
nightshade free lasagne
prawn and avocado canapes
sugar free and keto lemon cake
dubai chocolate bars
2 ingredient gluten free wraps
chocolate and avocado cake
dairy free bechamel sauce
Here are my most popular articles
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Industry Experience & Accreditations
Further Support
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Gut healing course
Repair your gut naturally one meal, one habit, one healing step at a time. Designed for those with food intolerances, allergies, or chronic gut symptoms, this program shows you how to rebuild your gut lining, ease inflammation, reduce stress, and support your microbiome through simple, delicious, intolerance friendly meals that calm and heal your gut.
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Shop
Food is at the heart of everything. Get inspired by the super healthy and delicious recipe collections that I have created. My eBooks are full of tips, advice, and techniques that will help you feel confident about cooking with your allergies or intolerances, using fresh, wholefood ingredients that are good for your body and specific to your dietary needs.
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Cooking Classes
Feeling overwhelmed cooking for yourself with so many restrictions? Let me teach you how to create easy recipes tailored specifically to your allergies, intolerances, and dietary needs so you can start enjoying food again. Clases can be online via zoom or in person in West Sussex.
