Happy belated New Year dear healthy foodies!

The Christmas gluttony has been overcome and now rejuvenating things such as Miso Soup and Sprouted Bread can take centre stage. What better way to introduce two alkalising, balancing, grounding, nourishing dishes such as these infused with Trevor Brown's homemade music?! Miso soup is supposedly one of the best hang over cures, but I enjoy it best when I've eaten too much decadent food. I reckon it could be a good time for miso soup in January for all of us, right? Here are two videos for YOU! Check out trevorbrownmusic.com for more of this talented multi-instrumentalist.

Miso Soup with excellent music by Trevor Brown.


Sprouted Bread with excellent music by Trevor Brown.

I hope you are feeling positive and inspired about this brand new year. I've started with a 5Rhythms dance workshop, which for me always brings the essentials to light, awakens curiosity and determination to live the life I want to live, right now. Not later, now. Besides moving ones body all day brings out a strong appetite too, which in other words means a creative natural flow of recipe ideas. Obviously this supports my main mission, which is to finish my first cookbook and finally brings me to my point: I need your HELP AIUTO HILFE, because I still need more sexy food photos for the cookbook! See below how you can help:

Cook, Shoot & Win a copy of my upcoming cookbook! Here's how: All you have to do is make one of my recipes and photograph the results, and if the photos make it into the book you get a free copy. How does that sound for a sweet deal? Contact me to find out what recipes are awaiting you or to find out more. galasorganickitchen@gmail.com

Enjoy the two new videos and may you fast and feast to your liking. I enjoy swinging to the extremities of the pendulum, always looking for a sense of equilibrium, whether it be making a wholesome meal after an evening of too much lush food and wine, or cooking up a banquette after a day cycling and hiking in the black forest when starvation reached its peak. We can always make decision that serve our bodies best. In my opinion Macrobiotics understands this the best: The teachings that if you eat very salty foods it will make you crave very sweet foods and vice versa, is so very useful and was one of my first tools to manoeuvre out of bad food habits. Try it out and see if it's true for you, it certainly is for me. When I eat a burger and chips I will inevitably be dying for an icy cold kombucha or something similar that's sweet. When I eat too much fruit I go searching, like a wild boar, for salty roasted nuts or crackers. Good luck with your food addictions and cravings, I know about these too well. Therapy could be useful too ;) Wishing a happy life, now YES!

Maria Carin

Gluten Free Vegan Corn Bread. Boom.

I've recently posted a photo of my Zucchini Corn Bread on social media. You asked for the recipe on Facebook and Instagram which was too large to squeeze into just one comment, so I'm sharing the recipe with you here. I hope you make it really soon and shoot me a line about how it went for you: galasorganickitchen@gmail.com I'd love to hear from you. I have an immense weakness for really delicious gluten full bread with real butter, but I can eat a whole lot of this corn bread satisfying me very much. My month without bread and sugar continues.

Polenta corn bread sun-dried tomatoes green chilli parsley 2.jpg

Zucchini Corn Bread Green Chilli Sun-dried Tomatoes and Black Olives

When you want a gluten-free bread for savoury snacking with hidden veggies, this corn bread is your choice, very nice with soups, stews, topped with avocado, tomato, sprouts and a drizzle of lemon, or enjoy purely naked. Instead of the oregano you could add your own wild foraged herbs, such as nettle, dandelion, yarrow.  Actually, I think it’s a bit fancy and fantastic making my own corn bread, I hope you do too!

Makes a small to medium sized (20cm by 20cm) baking tray, or 2 bread baking tins filled only a little. When you fill them too high the bread will crumble.

Dry ingredients

1 cup very fine quick cooking polenta

1/2 cup chickpea flour (besan flour)

1/2 cup gluten-free all purpose flour (or more chickpea flour)

2 tbsp flaxmeal (preferably golden but brown will do) mixed with 1/4 cup water let sit 20 minutes

1/2 tsp oregano

1 tsp bi-carb soda

1 tsp salt

Wet ingredients

1 cup soy and/ or rice milk

1/3 cup olive oil

1 tsp apple cider vinegar

More ingredients

1 corn, off the cob, or about 3/4 cup

1 zucchini, grated coarsely about 100g more or less

1 green chilli, finely chopped

1/3 cup sun-dried tomatoes, sliced finely

Black olives, amount to your liking, keep a few for on top

ACTION!

Preheat your oven to 180 C and line your baking tray.

Mix the milk with the vinegar and let sit for about 15 minutes.

Mix the flaxmeal with the water and let sit for about 15 minutes.

Mix the dry ingredients in a bowl. 

Add the oil to the vinegar milk mixture.

Prepare your other vegetable bits.

Combine wet ingredients in a bowl and pour into the dry mix. 

Then add the rest of the vegetables and mix well.

Mix everything lovingly and pour into the baking dish lined with baking paper, sprinkle salt, pepper or herbs and a few olives on top.

Bake for 35-45 minutes or until it browns slightly and a knife inserted in the middle comes out relatively clean.

Best to cool the bread before cutting to avoid crumbling, but do go wild, how can one resist warm vegan corn bread?!

Tip: 

You have to get the extra quick cooking polenta, the finest in town. Polenta that needs more than 5-10 minutes to cook will make this bread crumbly.

Cut thicker slices to avoid crumbling. 

The freshness of your flours will determine the overall flavour of the bread. 

Please feel free to leave out the chilli if that’s not your thing. 

Instead of parsley and green chilli try different herb combinations such as rosemary & salt, sage & chilli, thyme, lemon rind & pepper, what else will you come up with?

The ending of summer and the beginning of slowed cooked stews and warm cuddles.

Before we dive right into cosy dinners let's enjoy the last of summer a bit longer. Here are a few recipes for you to try!

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