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?

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. 

 

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

Europe travels summer 2015

I have just returned from Germany and want to share with you some culinary moments. I enjoy looking at travel photos of people, specially if they involve vegan food.

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

Burgers Sandwiches and Raw Chocolates.

I have a healthy eating barometer and make sure it never reaches too high on the 'good' scale. So, recently when I was asked to send a photo of some burgers or sandwiches to a client I am catering for, I thought this is the best excuse to make lots of those yummy items I usually avoid and delve right in!

Read More

A visit to Bali and many raw vegan moments to inspire the senses!

Finally I made my way to Bali, seduced by a dance retreat with Jo Cobbett! I got unimaginably carried away on the dance floor and left my camera tucked away a lot (thank God) , but I did take a few photos, specially of food for any of you who read my blog posts and enjoy the foodie photos from around the globe, here you go enjoy with love and devotion for the dark and the light of this life. May you be inspired.

In Bali, specifically Ubud, marvel at the ripe lush tropical fruit hanging around every bend beckoning you, the hibiscus blossoms, butterflies, nasi campur (mixed rice with yummy stuff), daily crispy fried tempeh bits, turmeric cold pressed healing juices, fresh coconuts so big you must embrace them, gut cleansing Bali coffee with cashew milk, more local cashew milk, raw cakes galore, raw wraps to keep you rolling and ordering, cocobiotics, healing medicinal tonics and reishi teas, kombuchas, raw crackers and breads, out of this world cashew sour cream in raw lasagna, banana pancakes and more banana pancakes and the Balinese kind hearted nature.

Carin

Wild herbs urban foraging cooking class!

Last Sunday me and my mum went along to a wild herbs foraging cooking class in Freiburg, Germany and I was blown away! The edible fields surrounding this little city are just too healthy to be true. So simple, so cheap and so unknown. Did you know common grass has all essential amino acids? I didn't. Nettle seeds dried and sprinkled on veggies or muesli anyone? Yes please. There you have your green smoothies sorted, no more expensive fancy organic bunches of greens are necessary. 

Read More

Visiting my family in Germany.

Hi, I would like to share with you all some photos from the last few days in Freiburg, Germany. 

From community gardens, VEGAN MOZZARELLA which actually tastes better than 'real' mozzarella, cute hard working women at my sister's Biokeller- Bistro Cafe, the tallest tree in Germany, spectacular views and some tasty vegan goodies.

Read More

Giving up to gain.

Hello people of earth,

I am on a mission to eradicate all sugars and grains from my life, at least for 2 weeks. I’ve been a very gluttonous human in the last few years and it’s now time to clean up my bowels, my skin, my energy, my bum and mojo! I hope sharing this with you all might be just a little entertaining.

Having said that my life is anything but ‘perfect’ and I mess it up a lot of the time, for example I have indulged in a whole lot of cake right before this no sugar mission and more precisely I was supposed to start today but I still ate the last piece of cake for breakfast. So, there you have it today’s post for you is my delicious Zucchini Chocolate Cake with Avocado Chocolate Icing! Yum. Yum. Yum. Wish me better luck tomorrow.

 

Zucchini Chocolate Cake with Avocado Chocolate icing

A chocolate cake with hidden zucchini, nut free, vegan, gluten free, refined sugar free?! Here it is.

Moist, nutritious, finger licking delicious.

If you make these for your kids lunch boxes and can’t use nuts, just use gluten-free flour instead of almond meal. How easy is that?

The photo uses melted chocolate for icing. 

Dry

1 cup brown rice flour

½ cup buckwheat flour

1/2 cup almond meal

1/2 cup cacao powder

1/2 tsp bi-carb soda 

Small pinch of salt

¼ cup coconut sugar- optional addition for a sweeter version and highly recommended

Wet

2 tablespoons ground flax seeds + 6 tablespoons water/ ½ cup- Also works without this addition, but adding this ‘vegan egg’ makes it fluffier and holds better.

1 cup rice milk 

1 tsp apple cider vinegar

½ cup coconut oil

½ cup coconut nectar/ syrup

1 tsp vanilla extract 

Also

1 medium zucchini 150g roughly or 1 cup 

Optional very decadent addition of 1/3 cup of sugar free chocolate chips

ACTION!

Preheat the oven to 180C. 

Mix the ground flaxseeds with the water, stir and let sit for about 15minutes or more.. 

Grate the zucchini coarsely. 

Mix your wet ingredients. Mix your dry ingredients in a different bowl. 

Bring the two together. Add the zucchini and chic chips if using and bake for 45min, or until a knife inserted in the middle comes out clean. Let cool a little, then serve.

If you want to serve this with the icing you’ll have to make the icing 4 hours or more in advance for it to firm and you’ll have to let the cake cool completely before spreading on the icing. If you are impatient you can also serve the cake warm with the icing poured over it. Both are divine.

Chocolate Avocado Icing

Ingredients

1 large very ripe avocados

1/4-1/2 cup coconut syrup

Gracious dash of vanilla extract (1tbsp)

A sprinkle of salt to bring out the sweetness

1/4-1/2 cup cocoa powder

1/4 cup milk of choice, I used rice milk

2 tbsp melted coconut oil

ACTION!

Blend everything until very smooth and taste test. Taste test. Did I mention taste test?

This chocolate icing needs to taste like chocolate, so make sure you added enough cacao and sweetened it with enough coconut syrup. I can’t give exact amounts as the volume of the avocados vary. 

When you keep it in the fridge it will firm up and you can spread it on the cake like magic. Sprinkle with cacao powder by shaking cacao through a sieve to create a smooth elegant cacao snow covered cake.

Let me know how you go and enjoy!

Note: Recent inspirations for this kind of view on sugars have been: Grain Brain by David Perlmutter, Sweet Poison by David Gillespie and Sarah Wilson’s I Quit Sugar.