Wishing you a delicious Valentines Day 2019

Hello dear healthy food lover, or at least I hope you are. I know Valentines, Christmas and Easter are nowadays a rather commercial situation and with their presents and abundant food do not represent the actual truth of the meaning of those events. However, let’s take VD lightly this year and use it as an excuse to spend some extra offline, no mobile time with yourself or your loved one/s and make something terribly special. I have just the recipe for you! Hold your horses this one is big, if you’ve been to scared to venture beyond raw chocolates now is your moment. Make my Heavenly Raw Blueberry Cheesecake on Hazelnut Crust covered with Raw Chocolate. Your Valentine’s Day whether you’ll be alone or with another, or more, will be heart warming, soothing, sexy, sensational and delicious. Accompanied by fresh homemade music by Trevor Brown you can get right in the mood. Click here to watch the video mmm... you can do it!

 I know it’s only a few more days to go, but be brave and tackle the health food store and supermarket isles in search of all these delicious and nutritious ingredients that will guarantee an absolute pleasure sensation.

I would appreciate your feedback on this recipe as well as how it landed with your lover/s or guests, and naturally how it tastes to you. I would love to hear from you, so do send me an email: galasorganickitchen@gmail.com.

Enjoy yourselves. 

Maria-Carin 

Gorgeous photo by Alexandra Hähnel

Gorgeous photo by Alexandra Hähnel


Heavenly Blueberry Cheesecake

on Hazelnut Crust with Chocolate Icing

There is nothing better than a desert full of good fats and protein and on top of it loaded with antioxidants! Enjoy this elegant little tart with its happy purple colour and delightful flavour combinations. You can use strawberries instead of blueberries which make it pink and ever so lovely too. Enjoy the abundant summer berries, but do note that this recipe makes a small cake tin, so if you want a regular size just double the ingredients. Too easy.

For a small round cake tin 17cm

Serves 8

Crust ingredients

1/2 cup hazelnuts, roughly chopped and roasted

1/4 cup desiccated coconut

6-8 Medjool dates

1 pinch salt

2 tbsp coconut oil

Filling ingredients

1 cup raw organic cashews soaked overnight in water, or 4 hours, strained

1/4 cup cacao butter

1/4 cup coconut oil

1/4 cup lemon juice

1/4 cup maple syrup, depends on your desired sweetness

1 pinch salt

1 punnet/ 120-150g fresh blueberries, if using frozen THEY MUST BE DEFROSTED


Chocolate layer ingredients

1/4 cup coconut oil

1 tbsp cacao

2 tbsp maple syrup

Vanilla

Pinch salt

Garnish

Cacao powder, nibs, or nothing

ACTION!

Take a little coconut oil in your hands an oil a small round cake tin with your fingers.

Blend the crust ingredients and press them into the cake tin.

Blend the filling ingredients about 2 minutes until really creamy. Pour onto the crust and refrigerate until nearly firm.

To make the chocolate icing melt all the ingredients in a double water boiler gently and pour over the cake.

Sprinkle with cacao nibs or cacao powder and chill until the icing goes hard which may take around 1 hour, but I find it best to make this a day ahead and chill the whole cake overnight so that it cuts perfectly and firmly.

Cut with a knife dipped in hot water, so it’s nice and hot and cuts neatly.

You can, of course, decorate your raw cake creation with edible flowers for an extra enticing and heavenly touch, making it immediately fit for a fine dinner party, celebration or purely to show off.

Tip:

When you exchange the blueberries for strawberries or raspberries,  add 250g and also try exchanging the hazelnuts for almonds, delish!




GDPR short and sweet

The new data protection laws taking effect on the 25th of May, require me to check in with you about your further consent to receiving newsletters from me. If you signed up to my newsletter I use your personal information solely for sending you news, from or related, to Gala's Organic Kitchen. I never share your contacts with anyone. My website uses cookies including third party cookies. By using my website you consent to the use of these cookies. Yum. I hope that you will continue enjoying my wholesome and delicious recipes. If you ever do not wish to continue receiving my newsletter just unsubscribe at the bottom of every newsletter. I do take it personally, but I get over it quite quickly and wish you well with a lighter inbox and hopefully some awesome recipes you took with you. If you wish to continue receiving my newsletter you don't have to do anything, I will keep you on my mailing list.

To entice you to stay on board and for your patience in waiting for my cookbook to be published one day terribly soon, I would like to share my updated, tested and perfected totally scrumptious Tahini Cookie Recipe! You're so welcome. 

Tahini Cookies

Cinnamon Lemon Vanilla

 

When I was working as a personal chef in Sydney, I was fortunate to cook for a lovely client called Mary that I baked these cookies for regularly. She needed foods that reduced inflammation and we found these to be just right, but still a treat. They are super healthy and nourishing. With all that divine maple syrup I promise you these guys are the bomb! Promise me you wont cut the maple syrup quantity, that would be a shame, they are super delicious with it and besides just calculate 1/2 cup maple is 120g divided by 30 cookies is only 4 grams per cookie. That’s not too bad. Enjoy!

Makes about 30 cookies about 6 cm wide

Dry ingredients

1/2 cup buckwheat flour

1/2 cup rice flour

1/2 cup quinoa rolled/ flakes

1/2 shredded or desiccated coconut

1/2 roughly chopped almonds

2 tbsp chia seeds

Good pinch salt

1/2 tsp bicarb

1 tbsp cinnamon

1/4 cup currants

1/4 cup goji berries and/or chopped dates

Wet ingredients

1/4 cup tahini

1/2 cup maple syrup

1/2 rice milk

1/3 cup lemon juice, or juice of 1 lemon

Rind 1 lemon

Generous dash vanilla extract

ACTION!

Preheat oven to 180 C.

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Mix both dry and wet together and let sit for a couple of minutes.

Prepare two baking trays with baking paper. Then dip your hands in water and form little cookies with your marvellous hands. You will have to dip your hands in the water regularly in order for the dough not to stick to your hands, just flick the water off after you’ve dipped. I am a bit lazy and like to plop balls onto the cooking trays and press them down with my hands all in one go at the end.

Bake 30 minutes. Let cool and enjoy! If they are not crunchy enough just re-bake them for another few minutes. Crunchy cookies are so much more exciting.

Tip: 

You could use rice syrup instead of maple syrup for a lower sugar solution, but that’s a sweetness option only for real whole-foodies, also add 10 drops vanilla stevia to pump up the sweetness when using rice syrup.

You could use walnuts instead of almonds.

Be my valentine. Be your own valentine. Be his, hers, their valentine. Whatever you do make these vanilla white chocolate hearts!

Do you want to be my valentine? Has anyone ever asked you that? I don't think I've been, but I've asked myself whether I'm my own best lover on this manufactured and commercial day.

Wiki tells me: Valentine's Day is also called Feast of Saint Valentine (oh!), originating as a Western Christian feast day (great excuse for making my new yummy recipe if you don't mind the Christian component) honouring one or more early saints named Valentinus, and is now recognized as a significant cultural, religious, and commercial celebration of romance in many regions around the world. The day first became associated with romantic love within the circle of Geoffrey Chaucer in the 14th century, when the tradition of courtly love flourished. In 18th-century England, it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards known as "valentines". (How lovely)

In my books it's valentines on any other spontaneous day of the year. Still on this day we are reminded of love. It is when I like to check in with myself if I have loved myself enough, made my boundaries clear, taken care of myself by being honest, dancing wildly, running through fresh air, eating well (that box is always ticked), allowed myself to just 'be' (never ticked enough) and if I'm allowing myself to be loved by another (getting there). I enjoy being my own companion, but sharing love with another is totally delicious, divine and why not embrace being human by owning up to the fact that we all want and need to be loved by each other?! We can dissolve into eternal oneness when we are dead.

If you want to smell good from within, to feel good from within, to radiate life from within, for your beloved, what better way to start than eating wholesome vegan food such as Miso Soup and Sprouted Bread? Watch my new very organic videos with music by Trevor Brown for these two wholesome recipes on YouTube!

For the day of LOVE may I highly recommend making my brand spanking new Vanilla White Chocolate Hearts with toasted Hazelnuts hidden in the centre. They remind me of Rafaellos, you know those naughty sugar loaded delicious snowy white balls, with a creamy center that I wanted to drown myself in when I was a teenager. My new hearts don't just taste even better, but are actually good for you, leave you feeling great and craving for more. What a suitable valentines treat. Make these for yourself, your lover/s, a friend or even your mum or dad. Celebrating love certainly encompasses all beings and being kind to animals by eating more vegan foods is a tasty way to start. I've made a video for you on how to make these lush creamy love hearts accompanied by another delightful talented piece of music by Trevor Brown, take a look right here! Your feedback on your recipe trials are much welcomed over here at Gala's (mobile & global) Organic Kitchen.

Here's to LOVE mhhhhh

Maria-Carin Gala

I'm still looking for recipe makers and shooters, email me if interested or to find out more. I'd be delighted to hear from you! galasorganickitchen@gmail.com

Vegan, gluten-free gingerbread men & women VIDEO for you!

No, my awesome cookbook is not ready yet. I've been getting down with the 5Rhythms Dance Movement practice lately AND managing a school kitchen catering for 100 kids AND writing my cookbook AND making videos AND living, so sadly my book didn't make it in time for this Christmas, but who cares anyway (I do, that was my aim), but you can get it when it's ready and not just because the whole world is going shopping crazy. Having said that I think it's kind of sweet how most of the world is baking at the same time and I have just the right thing for THAT! ....  Check out my latest messy creation, a last minute Christmas Cookie video with music specially created by Trevor Brown for YOU ooh so exciting the music is fab!

Go on make some healthier Gingerbread Men & Women!

Check out www.trevorbrownmusic.com for more creative sounds. Loving this collaboration. Thank you.


Cook, Shoot & Win a copy of my upcoming cookbook! Here's how:

Would you like a free copy of my upcoming cookbook? 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 more. galasorganickitchen@gmail.com


Last minute Christmas gift ideas

Lucky enough to live in Australia? You can find delightful handmade ceramics made by one of my besties Blossom Young in Mullumbimby near Byron Bay, she created Moonrise Studios which now has a brand spanking new online shop with a 10% discount in December click here to jump on it!!

If you've been thinking about getting the new vegan cookbook 'Cooking with Kindness" by Edgars Mission animal rescue farm sanctuary, you can find a special 10% pre-christmas sale on the Booktopia website, click here to find your way. The book has 3 of my favourite recipes in it and lots of other delicious ones too of course. If you're not in Australia or New Zealand you can click here to get a copy. 


I'd like to share with you some supportive and juicy events that you might like to know about coming up in the new year that I recommend for a grounding and nourishing start into 2018:

I'll be heading to the 'Power of Intention' 5 Rhythms Dance Workshop in Linz, Austria, with Adam Barely: 'Dance deep and true, to open up your five essential powers: of being, feeling, knowing, seeing and healing. Out of these five powers comes the ability to truly choose, with everything you have'. To find out more click here. 

There is also the One Dance Tribe event in Hawaii that would surely be worth travelling around the globe for and ending up on one of the most fertile islands filled with like-minded individuals coming together to move, breathe, transform, discover and create. To find out more click here. 

AND

A 5 day Shamanic Womancraft Retreat in Goa, India, with Jane Hardwicke Collings 26-30 January 2018! I wholeheartedly recommend Jane's work in all its shapes and forms (I used to cater for her in Australia) and I can only imagine what her retreats may be like in the heat of the Indian sun and the Arabic Sea with swaying palms and ancient rituals in the earth to support. To find out more click here. 

I hope you're living it up, because we really don't know how long we've got!

Maria Carin

What you resist, persists. Let me help you with apple crumble.

We all know how things grow if we don't express them. We all know that desires and cravings grow if we don't satiated them. Or as Carloyn Myss says 'everything is the dance between the light and the shadow'. When do we fast? When do we feast? And what's in between? I would like to offer you a recipe to assist you in, at least, handling your sweet tooth cravings more healthy and elegantly with an Apple Crumble and Vanilla Custard recipe. A classic that I finally managed to make delicious in my particular Gala way, sugar-free and optionally gluten-free oh and moreish. Go on make yourself this healthy and sweet treat and relax in this mind boggling universe at least for a moment...

But before you get cracking at the recipe below I would like to take a moment to let you know of two upcoming workshops that I am giving near Freiburg, Germany. I know most of you are in Oz, but you never know! 

On Saturday 23 September, the Radiation Therapy Center in Freiburg is putting on a one day event called 'Health Race', bringing together multiple aspects of health and cancer, from raising awareness to prevention and treatment.
I have the honour to be giving a half an hour vegan cooking demo where we will make fresh almond milk and bliss balls. Right after my time slot will be a 'Dance Emotion' class, come along!

Gala&Mori Medialität&Wildkräuter 2017.jpg

1 Day Workshop

On Sunday the 24th are German elections and I will also be offering a one day workshop with myself Gala's Organic Kitchen and the talented medium Klaus Mori with his many years of mediumistic experience, this time: Awaken Your Mediumship & Vegan Wildherb Cooking! Mori will lead the body and breath work and we have a little help from a Black Forest witch Sophia Sunshine, who creates and sells her own wild foraged cosmetic range called Eat Me Cosmetics or Iss Mich Kosmetik. She will share with me her wisdom of wild herbs that I will incorporate into our vegan menu designed to assist in opening our sensual self to explore the supernatural. We will prepare and enjoy a meal together and a healthy and delicious dessert is always part of the process! Contact me for more information: galasorganickitchen@gmail.com

Now to the recipe that shall satisfy the heart of you, all guilt-free and light enough to have you feeling delicious. Go on let those feelings out and either tell someone to f off, or give them a hug, or by all means something in between, the choice of what is required and needed in the moment lies in your court. Enjoy the crumble.

Apple Crumble à la Maria Carin

You’re on a sugar-free diet and desperate for dessert? This recipe is here for your rescue.

Or perhaps you want to take a Sunday morning to make yourself and your loved ones a wholesome breakfast that will infuse your home with that warming, loveable smell of cinnamon and apples. The key here is to take enough time to bake the crumble until it reaches that beautifully baked to crunchy caramel perfection. I adore how one can eat something sweet that’s really satisfying, but doesn’t contain butter, sugar, eggs or wheat. 

Some alternative yogurt or custard will absolutely lift up your crumble experience to another level.

Sugar-free heaven is waiting for you!

Serves 4-6, or does it?

Juicy apple ingredients

1 kg apples 

1/2 cup oat milk

1 tsp cinnamon

Juice of 1 lemon 

2 tbsp sultanas

1 handful dates, chopped

Dry crumble ingredients

1 & 1/2 cups rolled oats

1/2 cup spelt flour, or 1/4 cup buckwheat and 1/4 cup rice flour

1/3 cup shredded coconut

2 tbsp sunflower seeds

1/4 cup walnuts

Zest of 1 lemon

1 tsp poppy seeds

1 tsp cinnamon

Pinch ground cloves

Pinch salt

Wet crumble ingredients

1/4 cup coconut oil

2 tbsp brown rice syrup, or if you dare coconut sugar

A dash of water

ACTION!

Preheat oven to 170 C.

Wash and cut the apples into bite sized pieces. Mix with the rest of the juicy apple ingredients and place in a glass baking dish, or whatever you’ve got. When baking crumbles a whole range of baking trays or dishes will suffice. I like to use my 20 x 30cm glass lasagna dish.

Now mix the dry crumble ingredients well followed by the wet ones and mix well, crumble it over the apples and push down with your finger tips, so that you don’t flatten the crumble, but your pushing it down leaving some crumbly mountains.

Bake for about an hour or until the apples are really soft, the milk has been mostly absorbed and turned into ooey gooey caramel like sauce and the oats are a perfect nicely toasted crunch.

Serve with Coconut Yogurt or Vanilla Custard.

Tip: 

By all means add some pears or quinces, blueberries, or raspberries with the apples.

Add dried apricots or goji berries instead of sultans and dates.

You can stew the apples before hand, reducing baking time greatly.

Instead of walnuts use hazelnuts, almonds, or pepitas.

For an oat-free crumble topping:

1 cup walnuts or pecans chopped

1 tsp cinnamon

2 tbsp rice bran, or sunflower oil

2 tbsp almond meal

2 tbsp buckwheat flour

Optional: desiccated or shredded coconut, quinoa or rice flakes.

Vanilla Custard

Sometime during my intense cooking life when I was giving quite a few cooking classes I decided I needed to show people how to make great vegan custard, because cashew cream is nice, but sometimes you want to go nut-free. Thing was I didn’t have a recipe so I had to measure and test numerous versions and I found this one to be rather nice, easy and lovely. Dyed with turmeric giving it not only a real custard colour, but a secret medicinal touch too. 

Absolutely fabulous with Apple Crumble or Apple Blueberry Walnut Crumble Cake.

Serves 3 Maria Carin’s but perhaps 5 restrained eaters

Ingredients

3 cups soy or almond milk, or a combination of the two

3 tbsp corn flour

3 tbsp cold water

2 tsp vanilla extract, or real vanilla seeds

1/4 cup maple or rice syrup, or 2 tbsp coconut sugar

1 tiny little hue of turmeric for a touch of yellowish colour

ACTION!

Heat the milk gently. 

Dissolve the flour in the cold water. 

Add vanilla, turmeric and sweetener. 

Pour the flour milk slurry into the pot whisking vigorously, simmer until thick, about 3 minutes.

Enjoy straight away, but don’t burn your delicate tongue.

Tip: 

Don’t let the custard stand on the heat for too long as the thickener might become runny again!

You can of course make this custard with coconut milk.

Of course you can add 1 tbsp cacao to this recipes and go all chocolatey, but that’s a whole other story.

Enjoy your valentine...

Dear Foodies and lovers,

Here in Germany where I am in the moment the weather calls for something warm, however in Australia I hear the tropical weather has hit big time. A sweet valentine cookie recipe will interest more the Europeans, but I also have some recipe ideas for romantic valentines dinners. You know the ones that satisfy you but don't stuff, make you feel special, but don't give you gas? If you'd like a recipe for any of the dishes below email me and I'll send you my version: galasorganickitchen@gmail.com I look forward to reading from you!

My Valentines menu suggestion with photos for inspiration and wetting tastebuds.

Fresh Almond Milk with Vanilla sweetened with Medjool Dates

Beetroot hearts with Cashew Cream and Leek Slivers

Almond Pesto Filled Champignons

Cauliflower Falafel with turmeric and chia and Green Goddess Tahini Dip 

Raw Zucchini Pasta with Sundried Tomato Sauce Olives Basil and Pinenut Parmesan

Salad of Caramalised Walnut fresh Fig Arame and Rocket

And for dessert what about:

Orange and Almond Cake with Cardamom and Rosewater with Avocado Chocolate Icing and Berry Coulis

Any raw cheesecake

Chocolate Beetroot Cake with Raspberries and Avocado Chocolate Icing

Strawberries dipped in Avocado Chocolate Mousse or Raw Chocolate

Aquafaba Chocolate Mousse

Coco Pana Cotta with Vanilla and Berries

White Raspberry Chocolate Bark- this chic has it down check out her version of this recipe: The Unconventional Baker

What about making some Bath Pralines from my December post?

NOW TO THE RECIPE: Red Heart Cookies with Rosewater Lemon and Cardamon!

You can't really see the cookies, but what a nice photo?!

You can't really see the cookies, but what a nice photo?!

Red Heart Cookies with Rosewater Lemon and Cardamon

You are looking for a romantic delightful and healthy cookie recipe for your loved one/s? This one is for you, you can even make them just for yourself. Crunchy, a little sweet and exotically infused, these light pink heart shaped cookies are a good old fashioned looking but new age tasting creation. I wish you delicious moments.

Dry ingredients

1 cup almond meal

1/2 cup buckwheat

1/2 cup corn flour/ maize flour

1/4 cup rice flour

1/4 tsp salt

1/2 tsp bi-carb

1 tsp cardamon ground

1/4 cup coconut sugar

1 lemon rind

Wet ingredients

1/4 cup coconut oil

1/4 cup rice syrup (if you like it sweet add an extra 1/4 cup of muscovado sugar to the rice syrup)

1 tbsp rosewater

2 tbsp lemon juice

1 small beetroot grated and juice squeezed 2-3 tbsp

ACTION!

To make the beetroot juice grate the beetroot on a fine grater and squeeze the juice out with your hands, squeezing like you mean it. Use the left over beetroot for a salad mixed with lemon, sultanas and mint.

Mix your dry and wet ingredients in separate bowls. Now knead them both into a nice non-sticking non-crumbling delicious dough. If you need to add more flour, do. If you’ve added too much flour add more rice syrup or coconut oil. Doughs can be tricky, but in other words you’re not lost if you muck up a little, you can always adjust.

Roll onto a floured surface, roll out to cut your heart cookie shapes.

Bake at 170C for 15 minutes- ish until they smell great and look slightly browned underneath, depends how you like cookies over or under done, or just right, you can do it! When they cool they firm exponentially. Enjoy.

Tip: If you don’t have rosewater just leave it out and add 1 tbsp of lemon juice or water instead. For an extra red effect you’ll unfortunately have to add a few drops of red food colouring, beetroot always looses it’s pink colour when baked. Try adding 1/3 cup chopped dates and 1/3 cup walnuts chopped instead of the rosewater, cardamon and lemon, this will be a sweet chewy nutty cookie. 

 

Happy holidays from Gala's Organic Kitchen

Merry what? More and more gifts to collect, where is the merry, where is the gratefulness for what you already have, for what you can create with your own two hands? For being able to move your body, digest, breathe, shout, hug and laugh? Those things are not to be taken for granted. I never expected that I would be in Germany again for another winter, this time without mum, as she passed away in September. I decided life was rather mysterious and surprising, mostly not in the way I want it to be. I sway from being utterly angry, to seeing the good in all, to lethargic existence, to explosive awakening passion and calmly wondering what's up next. I was at the One Dance Tribe dance event in Europe this June and whilst dancing I caught myself planning my mums funeral. I thought that's ridiculous, she's still alive and straight away organised a garden party to celebrate her life. May you realise how blessed you are to love someone, anyone in your life and show it to them now, because you never know how long they, or you, will be around.

Through my mums passing I have decided that sharing healthier recipes with you all is very important, but also very importantly that you have fun making them while enjoying your precious life. Getting out into nature, getting some oxygen in your brain, getting your blood flowing, using your creativity, caring for your community, expressing your emotions! There are so many things we can do for our overall health and wellbeing. At my mums death bed I saw what was not so important and what was. Going with the flow of good vibrations is certainly a great key for directing your gondola. So, I feel it's about time I share a couple of recipes with you that might help with Christmas craziness in an inexpensive and joyful way. My vegan, sugar and gluten-free cookbook is definitely on the top of my new to do list. If you like you can contact me to test recipes, I would be so happy to hear from you.

Love from Miss Gala.

1 ) Chocolate Gingerbread Wafers or Schokoladen Lebkuchen Oblaten

Chocolate Gingerbread Wafers

From Insta post: Hold your horses #gluten free #sugarfree germans let me introduce you to a brand new, new-age #schokolebkuchen #oblaten #vegancookierecipe! Or in english #chocolategingerbread wafercookie. Sounds better in german and touches on traditional baking roots, perhaps producing melancholy feelings. 

Heat your magic oven to 170C.

Dry mix: 1/2 cup #almondmeal, 1/2 cup #buckwheatflour, 1/4 cup cacao, 1tbsp #lebkuchengewürz or #gingerbreadspice, 2 #oranges zest only, 1/2 tsp bicarb, 1 pinch salt -mix well.

Wet mix: 1/4 cup #groundlinseeds mixed with 1/4 cup warm water let sit 15 minutes then add 1/2 cup #ricesirup or even better 1/4 cup rice syrup with 1/4 cup maple syrup, 1/4 cup #coconutoil.

Mix the two, with two spoons spoon small blobs of batter on a wafer, as they will undoubtedly exponentially grow, bake 25 minutes. Let cool, show off, eat, enjoy the moment on this #troubledearth#veganbaking#glutenfreebaking #glutenfreexmas#glutenfreecookie #sugarfreecookies#vegansugarfreebaking#areyoulivingyourdream #areyoulivingfully#spreadlove #onecookieatatime#galasorganickitchen 

2) Bath Pralines finally something for your skin not just your mouth!

These bubbling beauties are theoretically edible, but I would rather plunge them in my bath tub or foot soak, for a northern hemisphere warming winter moment. What a sweet Christmas present, right?! I used just one praline for one bath and my skin was so very smooth from the coconut oil. A great way to use up dried roses that you just can't let go off, in this case from my mums funeral celebration.

Ingredients

150g bi-carb soda

20g citric acid

3 tbsp corn starch organic of course

3 tbsp epsom salts

20g very fragrant and pretty tea or rose petals

1/4 cup coconut oil

10 drops of your favourite essential oil, I used holiday joy from DoTerra which is a tantalising combination of Siberian fir, wild orange, clove, cinnamon, nutmeg and vanilla, heaven

ACTION!

Mix the dry ingredients well, followed by the wet ones. Press into ice moulds, heart shapes are nice, and leave to dry, the oil to cool and harden. Pack, or use. Marvellous.

Tip: You can add a few drops of food colouring, beetroot juice doesn't work so well as they won't  fizz properly. You can sprinkle the moulds with a few crushed rose petals before filling. Try different layers with different colours. Have fun and enjoy your bubbling smooth fragrant bath experience.

Enjoy yourself

Vegan gluten free AND delicious cookie recipes for you!

Hello foodie friends,

It's that time of the year when no matter what the weather one has to bake at least one cookie for Christmas. I say why not if you are feeling it. Here are two of my favourite cookie recipes. Oh and remember to breathe!

Read More

Hello autumn and raw chocolate mint slice!

Some trees are on fire with autumn colours. The sun is nice and warm but the air is getting chilly, this naturally calls for warming stews and soups, spiced apple and plum cakes with vanilla custard and hot cups of ginger chai, however I just have to share this RAW CHOCOLATE MINT SLICE with you. It's totally out of season, but I guess that depends on ones opinion.

Read More