Welcome to free recipes, enjoy!

I hope you make at least one of these and marvel at the gorgeous simplicity and satisfaction of eating this way. Let me know how you go, I’d love to hear from you: galasorganickitchen@gmail.com.

Asian Cabbage Salad

A cleansing, crunchy, little bit exciting accompaniment to any meal. Especially something grilled or fried. My friend and macrobiotic chef extraordinaire Edwina Blush, showed me how to make the fresh ginger-juice in the dressing, using her very handy trick explained below. Did you know daikon radish helps break down bad-fat deposits in the body and aids in the digestion of fried foods or fats in general? Did you know cabbage has anti-carcinogenic properties? How awesome is that right? Most importantly this salad is also seriously yummy.

Serves 6-8

Salad ingredients

1/4 red cabbage, sliced very thin, 2 packed cups

1/4 white cabbage, sliced thin, 2 packed cups

1 handful of snow peas, finely sliced diagonal

1 medium carrot, julienne 

1 cucumber, julienne

1 small red capsicum, sliced thinly

1 small daikon or regular radish, julienne

2 handfuls mixed leaf lettuce, with Asian greens 

2 spring onions, sliced very thin

1/2 bunch mint, torn


Dressing ingredients

1/4 cup sesame oil

1/4 cup fresh lemon juice 

2 tbsp tamari

1 tbsp rice syrup 

1 tbsp fresh ginger juice


2 tbsp toasted crushed peanuts


Mix the sliced cabbage with a sprinkle of salt, massage and set aside for a few minutes, up to 1 hour, to marinate.

To make the ginger juice grate some ginger on a chopping board, pick the grated ginger up in your hand and squeeze the juice into a bowl. Dab any remaining ginger juice on your chopping board with the squeezed ginger in your hand and squeeze some more, like a sponge to wipe up any remaining precious drops. This is also great to do when you want a medicinal ginger tea. Thanks Edwina for this ginger juice tip.

Make the dressing and set aside.
Cut and julienne all the vegetables and mix well except for the mixed greens and fresh herbs, add those just before tossing the salad with the dressing.

Tip: Wonderful optional additions are mango and avocado! Try toasted sesame seeds or almonds instead of peanuts. Exchange the lemon for lime juice. By all means, use olive oil instead of sesame oil. Add 1 tbsp soaked arame seaweed for extra minerals. For some cheeky, witty and smooth sexy music to cook to check out www.edwinablush.com. Her song about composting is a must listen.

Buckwheat Salad with Rosemary roasted Vegetables

with Miso Tahini Sauce

Here's a handy recipe for starting wherever the bloody hell you are at today.

Photo by Angi Kim, Sydney, Australia.

Photo by Angi Kim, Sydney, Australia.

I have never followed a plan in my life and I believe that is the only reason I stuck with my cooking career. If I had a plan or a rough idea what I was in for and how much I’d get paid, I would have stayed in bed. In addition I have this habit of creating more creative chaos than seems necessary, but it is mostly fun and comes from my core. My point is, I made up this recipe when a friend of mine Angi Kim offered to take photos of my food and instead of picking a recipe from my list of recipes to take photos of, which was long, I whipped up something totally new. Seeing the photo turned out so nice I had to write this one down for you. Eat by itself or with sexy additions such as avocado or tofu, or with falafel and a dip or serve at a bbq. Tempeh strips sliced very thinly marinated in tamari and fried in coconut oil cut into 2cm pieces, or the same with tofu would be very nice too. A real macrobiotic healthy and ridiculously nutritious gluten-free wholegrain salad that will be grateful for a Miso Tahini Sauce to go with it. Enjoy our mother earths vegetables and ancient grains in your body.

Serves 6-8


1 & 1/2 cups buckwheat, soaked overnight

1 carrot, grated

1 small beetroot, grated

1 tbsp rosemary, chopped 

1 tbsp thyme

1 sweet potato

2 carrots

2 parsnips

1/2 pumpkin

1 bunch coriander

Olive oil and salt

To dress

2 tbsp extra virgin olive oil

3 tbsp lemon juice and rind

1 tbsp roasted sesame seeds

Salt and pepper, to taste

Optional: Pinch cayenne pepper

To garnish

Sprigs coriander


Cut the vegetables to your chunky liking, massage with olive oil and salt and roast at 180 C until done, approximately 45 minutes. Strain buckwheat and cover with just a little fresh water, about half a centimetre, a generous pinch of salt and cook it until soft, let sit with lid on for few minutes then fluff with a fork and let cool slightly. Mix everything and taste test. Enjoy warm or cold. 

Tip: Instead of buckwheat you can use millet or quinoa. Soaking grains aids the digestion and assimilation of nutrients, but you can skip the soaking part if you forgot it and it will still work out perfectly.

Miso Tahini Sauce

Serves 4-6


1/3 cup hulled tahini

1/4 cup water 

1 tbsp genmai miso

1 tsp shiro miso, or not

2 tbsp lemon juice

1 tbsp tamari

1 tsp umeboshi vinegar, or not


Blend all ingredients, taste test, adjust condiments and or consistency with water and enjoy!

Tip: If you don't want to buy all these fancy Japanese condiments use olive oil, lemon juice, salt and some garlic instead. Too easy.

Bliss Balls Apricot Coconut Lime

Apricot Coconut Lime Bliss Balls

   These are not only nutritious but they blend a mix of goodies which wont spoil, melt or squash so easily. There are times when I like to make sweets and send them to my mum in Germany, such as these good old bliss ball. Make sure to take the time to soak the apricots in lime, or lemon juice! They offer a complete protein including all 8-essential amino acids and a sweet lime zing to make you smile.

Makes roughly 20 bliss balls

Dry ingredients

1 cup almond meal, or ground almonds

2 cups desiccated coconut

1 tbsp chia seeds

1 pinch salt

2 tbsp goji berries, or cranberries

1 tbsp maca powder, for an optional super food effect

Wet ingredients

3 tbsp/55g extra virgin coconut oil

3 tbsp/110g rice syrup for a mild sweetness, or use maple syrup for a much sweeter option

More ingredients

About 3/4 cup or 100g dried organic apricots, sliced and diced

1/4-1/2 cup juice of 3 limes, or 2 lemons

Rind of 3 limes, or 2 lemons

1/2 cup extra desiccated coconut, for coating balls


Soak the apricots in the lime or lemon juice and rind for anywhere up to 8 hours. The longer you soak the more zing these balls will have. 

Combine the dry ingredients. 

Add the wet mix and apricots to the dry ingredients and stir well. 

Using wet hands r into balls, then coat with the extra coconut. 

Refrigerate to harden which makes them even more delicious.

Enjoy this protein rich pretty treat.

Tip: You have to try substituting dried mango for the apricots and adding 1 tsp turmeric, or 1 tbsp fresh turmeric juice. That’s nice too. You could try using fresh coconut grated instead of the desiccated coconut.

Golden Cauliflower Chia Fritters with Turmeric

I like to make these delicious golden little things for anyone that allows me into their kitchen. More than a handy snack to have in the fridge, or freezer, they make sexy finger food, or wraps, they can even star as a main act for dinner, accompanied by a grand salad. This must be one of the best ways to eat this cancer-fighting, cruciferous vegetable. Filled with omega-3 fatty acids from the chia and our anti-inflammatory superhero curcumin from the turmeric, this is how versatile healthy and delicious a recipe can be!

Makes about 20 little fritters

Dry ingredients

1 & 1/2 cups chickpea flour

2 tbsp chia seeds

1/2 tsp turmeric

1 tbsp sweet paprika

1 pinch cayenne pepper

1/2 tsp bi-carb soda

1 tsp sea salt

A few screws of your black pepper grinder

Wet ingredients

1 cup rice milk

Coconut oil for frying

More ingredients

1 small cauliflower, grated coarsely about 700g

1/2 cup spring onions, chopped about 4 stalks

1/2 bunch of parsley, green and stalk chopped


Mix the dry ingredients well. Add the rest of the ingredients, mix everything together and let sit for about 30 minutes giving the chia seeds a chance to expand and therefore holding the fritters together. Sometimes the mixture can be more dry or wet depending on the size and water content of the cauliflower, so just adjust with milk and/ or flour to reach the right consistency that will hold when fried. I’d recommend test frying one fritter before doing all of them.

Form little rounds, about 2 tbsp each, with wet hands. Fry the rounds in coconut oil on a medium heat until golden brown and thoroughly cooked. Roughly 5 minutes on each side, the longer they fry the better, you want the cauliflower to cook in the middle, so take your time. 

You can also store them in a warm oven until serving, this gives them another chance to cook through. 

They store well in the fridge or freezer, ready to be heated in a toaster or grill. 

Enjoy these hot with home made Cucumber Pickles, which help to digest fried foods and of course they are also delightful with the Green Goddess Tahini Dip, Coconut Coriander Chutney, or Avocado Zucchini Dill Dip. 


Tip: Chia seeds work as an egg replacement, as well as chickpea flour also called ‘besan flour’. You can add 1 cup of left over cooked grains to this recipe, millet or quinoa tastes very nice. You can also use other vegetables like zucchini, carrot, sweet potato, instead of the cauliflower mhhhh!


Green Goddess Tahini Dip 

Every vegan chef needs to have a really good tahini sauce recipe, I have found this one to be most palatable for ‘normal’ eaters, which makes me incredibly happy. Tahini is full of magnesium which might help with chocolate cravings. This dip hugs your tongue and completes your Cauliflower Chia Fritters. Try it in a wrap, with a quinoa salad, steamed veg, or even plain vegetable sticks are awesome dipped in this richness. Enjoy the versatility!

Serves 4


1/2 cup tahini, hulled

1/2 cup water, or more, depending on desired consistency

1/4 cup lemon juice

1 cup chopped loosely packed fresh parsley

1-2 tbsp apple cider vinegar

1-2 clove garlic, chopped

1/2 tsp salt


Place everything into a blender and blend until smooth. 

Enjoy this lush and nutritious dip with Golden Cauliflower Chia Fritters and so much more.

Keeps for 4-5 days in the fridge, but freezes well too.

Tip: Herbs like coriander and mint work nicely in this dip too

Important Tahini Tip: Before using, mix the tahini jar very well with a clean spoon. This will ensure that the thick sediment at the bottom is blended with the oily part on top. Highly recommended, tastes much nicer. Tahini (sesame seeds) are a great source of calcium and magnesium.

Apple cider vinegar alkalises body and aids digestion.

Garlic is anti viral, anti bacterial.

Parsley has a ridiculous amount if vitamin C, specially like in this recipe when eaten raw.



Vegan Banana Bread Heaven

Would you like to trial my recent Banana Bread recipe? I would love to hear your feedback on the result and the recipe in general, for example how the instructions are written etc. Perhaps you'd interchange some ingredients, I'd really love to hear about it. 

I plopped a few macadamias on top for a random dramatic effect, they're absolutely unneccessary.

For years my friends I have worked on creating the perfect vegan, gluten and sugar-free banana bread to satisfy (me) and you! My main aim was to create a banana bread that won't leave me feeling guilty, but pleasured. Works for me. Banana Bread is definitely not a bread, come on, it’s a cake everyone. Oh well, often things are not as they seem…

Healthiest Banana Bread with Cinnamon Walnuts and Dates Totally Sugar-Free

Makes 1 bread loaf about 22 cm long

Dry ingredients

1/2 cup almond meal

1/4 cup rice flour

1/4 cup buckwheat flour

1/4 cup coconut flour

1/2 tsp bi-carb

Pinch salt

1 tbsp cinnamon

1/4 tsp nutmeg

1 cup or 150g chopped dates

1/2 cup walnuts, chopped, keep a few for on top

Wonderful option: 1 tbsp maca powder

Wet ingredients

3/4 cup rice or soy milk 

1/4 cup flaxmeal

1 tsp lemon juice, or apple cider vinegar

1/4 cup extra virgin coconut oil

1 tsp vanilla extract

3 very ripe bananas, about 300g


Preheat oven to 180 C.

Mix the flaxmeal with the milk and vinegar and set aside for about 20 minutes.

Sieve and mix the dry ingredients in a bowl and set aside.

Mix the wet ingredients in a bowl and set aside.

Peel and squash the ripe bananas with your bare clean hands into nice mush and add to the wet mix, then add the dry mix, walnuts and dates. 

Pour into baking tray, give the tin a bang on the bench to release any air bubbles. Add a few walnuts on top, press them into the dough a little.

Bake for about 45-50 minutes, or until a knife inserted in the middle comes out cleanish, but a slight streak of gooey banana is ok as this recipe is loaded with bananas. 


Enjoy hot, cold, luke warm, all divine, toasted, topped with nut butter, alone, with other yummy people, or vanilla cashew cream.

Tip: To make this recipe paleo compatible exchange the rice and buckwheat flour for almond meal and coconut flour, or whatever other paleo flour you have. To make your own flaxmeal just grind flaxseeds in a coffee grinder, or blender until resembling flour. If you have stevia drops you could add just a few in this recipe too, just a few!


Raw Wraps with Cashew Cheese and Pear


Nearly raw, fresh, crunchy, full of vitamins and antioxidants, sexy finger food or a ridiculously healthy snack. Looks neat and fancy and makes you feel good! Enjoy filling these wraps with the abundance of your produce and imagination.

For 12 rolls prepare

6 silverbeet or spinach leaves

1 carrot, cut into thin strips

1 cucumber, cut into thin strips

1 ripe avocado, sliced

200g ready to eat delicious tofu, sliced

1 ripe pear, sliced

2 cups alfalfa sprouts

Savoury cashew cheese

1 cup cashews, soaked in water overnight

1/4-1/2 cup rice milk, depends on desired consistency

1 tsp sweet paprika

2 tbsp savoury yeast flakes

1 tbsp apple cider vinegar, or lemon juice

1 pinch of cayenne pepper

Salt to taste

Freshly cracked pepper

You also need



Wash the silverbeet with hot water and dry on a tea towel. 

Blend the cashew cheese ingredients and taste test, adjust to your liking.

Slice along the thick middle part of the silverbeet or spinach leave and discard the hard stem, keep the soft beautiful green leaves and place them on a wooden chopping board.

Fill the leaves with the rest of the ingredients. 

Roll everything together tightly and lock with a toothpick. 

Place each roll in a circle on a plate, or platter. 

That’s it, enjoy your fresh and crisp raw entrees!

Feedback on your cooking, making,baking experiences are very welcome email me: galasorganickitchen@gmail.com