Zero Waste: a fairytale. And Kitchari.

No doubt over the years, you have probably become increasingly aware of the ridiculous consumption of plastic by us humans here on planet earth. I just can’t get my head around the fact that all the plastic ever created still exists on earth and will for quite some time, with obviously no end of production in sight. We, the main characters (supposedly) in this fairytale of life on earth are creating a story that is looking pretty grim. Even if we did stop this freakish behaviour we’ll still be in trouble and continue torturing animals with our rubbish. Surely you’ve seen the photos of dead animals full of plastic?! We’ve really gone too far. Sadly, I’m learning, even products that have green labels on them are not always the whole answer. Besides I think our real problem is over-consumption. How can we change the story of humans? How can I? How can you?

Zero waste is naturally impossible, because humans will create some sort of waste one way or the other, but creating biodegradable or compostable waste is not a myth. There are things we can do today. For example buying fruit and veg from farmers’ markets is better than even plastic packaged vegetables from supermarkets. Buying vegan skin care products with biodegradable packaging such as the range from Ringana that my sister Daniela Gala can help you get your hands on. And maybe best of all, you might have guessed it, cooking for yourself! Yes, you can reduce a whole lot of waste by shopping from package-free shops and cooking real food for yourself. It’s a win-win situation and tastes damn good. May I help you by offering a recipe to inspire your senses? See Gala’s Kitchari recipe below and check out my previous video on YouTube for a yummy Raw Vegan Blueberry Cheesecake on Hazelnut Crust here. It doesn’t have to be Valentine’s day to make it, besides Trevor Brown created music for the videos, so they’re just wonderful to listen to.

While you’re getting into the nitty-gritty of this business of being a human, why not check out the new movement meditation practice birthed by Adam Barley called ZeroOne. Highly recommended for personal and collective awakening. Let’s get into it.

Enjoy,

Maria-Carin

Gala’s Kitchari

this smells so good when cooking…



Gala’s Kitchari

I love how making kitchari makes the house smell divine and therefore activates ones digestive juices. By the time the kitchari is cooked your stomach will be ready for it! This recipe is my interpretation of this Indian classic. Nice and simple. Nourishing, tasty and very affordable. This yogic cleansing dish is a complete protein in itself and has helped me come off addictions like dairy or wheat because it’s so hearty and filling. I didn’t grow up eating Indian food, so when I first ate kitchari I enjoyed the feeling in my body, and I have kept it up my sleeve for when I feel the need for grounding, cleansing, resetting and nourishment. If you make some pappadums to go with it and perhaps a little Coconut Coriander Chutney or Apple Date Tamarind Chutney, then you’ve got yourself a more decadent affair. Enjoy followed by Chai and a yoga nidra meditation.

Serves about 6

1 cup basmati rice

1/2 cup mung beans

5 cups water

1 carrot, about 120g chopped into small pieces

1 zucchini, about 120g chopped into small pieces

2 stalks celery, about 80g, chopped into small pieces

2 cups or 150g pumpkin, chopped into small pieces

2 tbsp coconut oil 

1 & 1/2 tsp cumin seeds, roasted and crushed

1 & 1/2 tsp coriander seeds, roasted and crushed

1 & 1/2 tsp mustard seeds

1 tsp turmeric

2 bay leaves

2 tbsp ginger, chopped very finely or grated

2 tsp salt

1/4-1/2 tsp cayenne pepper

5 leaves of spinach or kale, about 60g

Optional marvellous addition: Pinch hing/ asafoetida


Garnish and serve with

Freshly chopped coriander

1 lemon or lime, in wedges, to drizzle over one's bowl

Pappadums fried in coconut oil


ACTION!

Soak rice and beans overnight in water to cover generously. Strain in the morning and add the fresh water. Bring to a boil and simmer with the bay leaves and turmeric.

Cut the vegetables into small cubes.

Add the longer cooking vegetables such as celery and carrot and continue to simmer. After about 20 minutes add the salt, pumpkin and zucchini. Simmer until everything is mushy and soft, then add the kale towards the end. Let sit a few minutes to infuse its magic.

Heat the coconut oil in a small pan and add the ginger, mustard seeds, cumin and coriander and fry gently until seeds begin to pop. Add a pinch of cayenne and now add all the spices to the kitchari.

The longer and slower you cook the kitchari the more warming it becomes and in my opinion tastier.

Mix lovingly with a wooden spoon and serve with a garnish of coriander, a lime and a wedge of lemon and some pappadums. 

Ommm… 

Tip: 

Experiment with different vegetable combinations, but do keep them in small pieces. You can even make kitchari with quinoa instead of rice. Did you know that deep breathing can aid your digestion?

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!




Happy New Year and Hello UK 2019!

Happy New Year to you dear real-food lover,

After many years of being in denial about the fact that I left Australia, I have come to terms with my fate and the great big bend that took place in my life when I moved from Australia to Germany in 2015, to be with my ill mother. Gosh, that was a good decision as she passed in 2016. Now thankfully, another much more positive kink brought me to the UK, which might just interest some of you over on this side. I’ve taken the plunge and have relocated my gypsy caravan to England, so you can now hire me as your personal chef and for teaching cooking classes, not just all over the world, but quickest and nearest in the UK! I reckon I’d make an alright cooking TV star host too, just in case you have such leads, hint hint.

To find out more email me galasorganickitchen@gmail.com. I’ve got lots of delicious and healthy nutritious recipes and exciting cooking services for you.

Yes, the cookbook is still coming!!!!!!!!!! I know. I’ll get there. It will be good. I promise.

Any environmentally friendly publishers or printers you know off, do send me a line.

Have a successful, humourous and smooth, bright year 2019!

Hope to meet you along the way,

Maria-Carin

mc in uk


Sydney Cooking Class 16 October and new vid!

Hello wholesome foodie,

I’ve got a new video for you with delicious music by Trevor Brown, click here to watch and be inspired to cook for yourself !

Alfalfa House in Newtown, Sydney, Australia, will be hosting Gala’s Organic Kitchen for a delicious and abundant vegan and gluten-free cooking class on the 16th of October! Spaces are limited, so be quick and book your spot by clicking here, pssst it’s a bloody bargain for $27.50.

This is the description: See you there :)

After years of exploring the other side of the pond, Maria-Carin from Gala's Organic Kitchen is back in Sydney to share her amazing culinary skills with you!

In this workshop, you will learn how to make a delicious vegan three-course meal! which you'll also have the chance to eat! 

The three-course meal includes: 

  • Entrée: Sunflower seed dip with Apple and Horseradish with Veggies sticks

  • Mains: Pesto Pasta and beetroot carrot salad with Orange and Currants 

  • Dessert: Hazelnut Vanilla Bliss Balls

Impressions of a cooking class with Gala’s Organic Kitchen, come along, it’s versatile and not boring.

Personal Chef in Australia and Cooking in Germany October 2018

Things are going half way around the world at Gala’s Organic Kitchen. I’ll be visiting Australia, (Brisbane, possibly the East Coast and definitely Sydney), at the end of the month and am offering my PERSONAL CHEF service exclusively during this time. Do pass on this info onto anyone you think might profit from a one-off cook-up and some European flavours.

What is a personal chef cook-up? It means I shop then cook in the comfort of your home and make delectable and healthy food to last you for a few days, or stock your freezer with. Perhaps someone that needs inspiration, a little help getting more delicious wholefoods into their lives. Contact me galasorganickitchen@gmail.com.

Back to Europe, I can’t wait to bring you my next vegan cooking class: Autumn Abundance Cooking Class in Freiburg, Germany, 21 October!

The lusciously talented Solveig Hansen has invited me to teach a vegan and gluten-free cooking class in her delicious organic seasonal innovative restaurant Die Kantine. She will be assisting me and I think you should know she also offers outstanding local and seasonal organic catering in and around Freiburg. Check out her website for that venture here.

We are offering an early bird special until 30 September: 2 for the price of €65 each, or after that date, €75 per person. To make a booking for the class Sunday October 21 in Freiburg, Germany, from 10am-2:30pm email me galasorganickitchen@gmail.com, spaces are limited. Click here for the facebook event. Yum.

Stay lush and see you around.

Maria-Carin





Are you licking your purple fingers from picking ripe berries or delighting in winters' preserved treasures?

Whether you're in the heat of the European summer or in the middle of winter in Australia, may I share with you my new video recipe which should satisfy and serve all, no matter what season: Brown Rice Salad ala Trevor Brown! Mr. Brown is a talented multi-instrumentalist, but I bet you didn't know that he not only succeeds in making satisfying interesting creations on stage, but in the kitchen too. Many moons ago, along with Edwina Blush, he introduced me to finger licking brown rice salads that are totally worth getting your shopping bags out for and heading to collect some simple but savvy ingredients to make this nutritious and hip swinging delicious salad.

Trevor Brown is touring in Europe this summer check out his website trevorbrownmusic.com to find out where and what.

On 15 September I'll be hosting a cooking show & talk on vegan and gluten-free plant-based goodness to support cancer patients at the Radiation Therapy Clinic in Freiburg, Germany. Contact me to find out more.

On Sunday 22nd of October I am excited to announce a vegan & gluten-free cooking class with the delectable Solveig Hansen in Freiburg, Germany, in her restaurant The Kantine, to find out more email me and check out the flyer here.

I'll be in the US and Canada in November/ December, Colorado, Michigan and Quebec to be precise, so if you want to organise a class with me over there let me know ASAP!

Here is the tasty video and the recipe for you!

Enjoy cooking for yourself,

Maria-Carin

 

Brown Rice Salad ala Trevor Brown

with Kale Beetroot Avocado and Sesame

Trevor Brown is a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter and generally an interesting person that you just have to love. He also makes the best brown rice salads and he has allowed me to share this recipe with you. When you hear his music you will surely be able to imagine that his food creations taste really very unique and intrinsic nevertheless in their simplicity. www.trevorbrownmusic.com. This macrobiotic dish was one of my first few encounters with incredibly healthy and sexy delicious food, many many moons ago, that I will never forget. 

Serves 6-8

Ingredients

2 cups brown rice

4 cups water

Pinch salt

6 x 6 cm piece kombu seaweed

8 leaves kale

1 bunch spring onions

2 garlic cloves

1 medium beetroot

1 ripe avocado

Olive oil

2 tbsp tamari

1/2 red capsicum, chopped finely

2 tbsp sultanas

Dressing

2 tbsp toasted sesame oil

1 tbsp umeboshi vinegar

1 tbsp tamari and salt, to taste

1 tbsp fresh ginger, chopped very finely

2-4 tbsp roasted sesame seeds

To garnish

Fresh coriander

Few more roasted sesame seeds

ACTION!

Soak the rice in water overnight and strain it in the morning. Add fresh water so that there is a thumb tips amount of water covering the rice and bring it to a boil with a pinch of salt and kombu, if you found the latter in the shops if not leave it out, no worries. Cook with the lid on until perfectly ready.

Slice the kale and spring onion and fry both with olive oil. Then add garlic and tamari and fry everything until nice and golden brown. However, be gentle on the heat as not to burn the garlic otherwise it looses its flavour.

Grate the beetroot. Cut the avocado.

In a big beautiful salad bowl throw everything together, the avocado last otherwise it will turn to mush. Add the dressing ingredients and mix well. Now it’s time for the avocado.

Garnish with the sesame seeds, freshly chopped coriander and devour!

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

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

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