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.