Gala's Organic Kitchen
Healthy and delicious, organic, vegan and gluten-free catering services for you in and around Sydney, and now the whole world!
My name is Maria Carin Gala and I am the chef at Gala's Organic Kitchen where all the food created is always VEGAN and GLUTEN-FREE, refined sugar free, dairy-free and most importantly delicious and nutritious.
I offer retreat catering, yoga teacher training catering, workshop and events catering, personal chef services, cooking classes, corporate cooking demos, hens party cooking classes and am working on creating delectable vegan and a humble little e-cookbook while I am working on a real hard copy cookbook.
Contact me to find out how I can provide my services to you, or check out the other pages on this website.
In December 2015 I unexpectedly departed Australia for Germany as my mother was diagnosed with terminal cancer, which did in fact result in her death only 10 months later, now I am still here in Freiburg, Germany. I currently cook vegan organic delicious food for a school and am working on my cookbook. I plan to return to Australia, but goddess only knows when that will be.
So, for now if you want to collaborate with me in Europe, or anywhere else in the world, let me know, I would love that! I am best reachable via email: email@example.com.
I look forward to hearing from you.
About Maria Carin Gala
I love food. Cooking or preparing healthy and delicious foods is one of my creative expressions, resulting in something tasty I get to eat at the end. Sharing food feels good to me, as matter of fact it appears that sharing my creations is a big step in the healing process of my food addiction. I grew up in a vegetarian international boarding school in Devon, England (Osho- Ko-Hsuan School) and naturally became a life long vegetarian, venturing towards veganism in the last few years. In a way I started my cooking training when I arrived at this school at the age of 8, because it was also a commune and we had to cook and clean together on a daily basis. I can't say I enjoyed all the cooking and cleaning, but it certainly taught me a lot. We cooked healthy food at the school which wasn't terribly exciting and most of us kids became sugar addicts to compensate. Ok maybe there was a lack of parents that contributed to the sugar addiction too. Either way there was a big focus on food and for some reason healthier eating and living always interested me and finally took effect when I moved to Australia in 2002. I stopped chain smoking cigarettes, drinking coke and eating bad chocolate. I wanted to get far away from my past as possible and it worked wonders in Australia. A great place to start afresh.
In Sydney I was lucky to meet a young woman called Blossom Young, she is now the graphic designer for my cookbook, who introduced me to a book by Paul Pitchford called Healing with Wholefoods, which became my wholefoods bible. Never having heard about mung beans and agar agar before I had a whole lot of catching up to do and let me tell you it was not easy, specially when you're not one for following recipes and enjoy downing buckets of ice cream or packets of tim tams. Habits are tough buggers to change, but I was determined and picked myself up a million times to start again, cutting out that processed sugar crap. I met Edwina Blush a macrobiotic wholefoods chef in Bondi Beach who inspired the art of exciting and healthy cooking! I will never forget her delightful, beautiful creations that she whipped up at a yoga retreat, they were too healthy and tasted so good. I was hooked. Still struggling with bad eating habits I met Charlotte Wirnsberger another macrobiotic chef whom I assisted in many of her cooking classes and found peace in eating her specially prepared food. Every time I ate Charlottes food I had the sensation that the bottomless pit in my stomach was being nourished on a whole new level. Years later I met Pete Melov a health advocate in Bondi and a great source of inspiration, information and generous person that loves to share his knowledge and experience on health. Pete introduced me to my first ever raw chocolate as well as salt water purging and MSM. Totally addicted to this new way of eating and living I volunteered in his Cafe and learnt about sprouted ancient grains and how one can make bread, pancakes and muffins out of wholegrain sprouts, that you can sweeten raw chocolate with currants and they still taste divine. Thank you to all my teachers along the way.
I slowly created my own style of cooking and became a personal chef for families, celebrities and singles, getting around on my motorbike all over Sydney. In 2009 I had just gotten into a (nearly) raw foods phase, watched Reversing Diabetes in 30 Days and was getting very passionate about foods for health, when my father died unexpectedly. He was rather fit, slim and full of useful health advice, but still died out of the blue at age 60 and this is where this story really took off. Previously being quite shy about getting out there in the world, having lost a loved one I realised life was waaay too short and I was going to show people how easy AND delicious it is to create healthy foods for oneself that feel good in the body and may even prevent diseases. I studied Nutritional Science and Food as Medicine and started offering cooking classes. Gala's Kitchen was born and later I added the 'Organic' component to it for the love of the planet. Retreat catering, cooking demos and all sorts of events came my way, or I came their way. Throughout all of this cooking adventure, countless cakes and bliss ball testings, pies and alternative pestos, raw chocolate dramas and trying for the perfect corn bread, the one thing that kept me focused, grounded, real and excited about life, was and still is, dancing! Mainly the 5 rhythms practice by Gabriel Roth, but all sorts of other therapeutic dance practices too. I hope my passion and knowledge for healthy and delicious food including a generous dose of shaking my booty during the creation of my recipes will be useful to you.
Current comments on the vegan diet that I cook:
Firstly it's delicious and nutritious. However, I don't claim that a vegan diet is the one and only diet for everyone, because in my opinion there isn't just one diet for all. Every body is unique. Having said that I believe adding more vegan gluten-free dishes into ones life is definitely beneficial, especially for your tastebuds, your beautiful unique body and the animals. I believe it is most important to learn to listen to ones own body. This I am yet to master, but we can all start fresh in every moment, with every bite and sip. I still sometimes eat butter, eggs or cheese, but only the best quality and I strive towards dropping those items, naturally. I found I tend to go in phases and ones body and needs certainly change over the years. Try having fun manoeuvring your way through your desires and and perhaps we'll get to eat together somewhere along the way. Through my services I am offering you my delicious vegan dishes that you can learn and integrate into your cooking repertoire, or enjoy lavishly at events.
"I acknowledge the Traditional Owners of the land on which I am living and offering my services. I pay my respects to their Elders, past and present, and the Elders from other communities."