Cooking with Kindness!

Hello animal and wholefoods lovers,

I don't want to start with a cliche 'I'm so excited to tell you that...', but I have to, I am so damn excited to tell you about a new cookbook called Cooking with Kindness that Edgars Mission in Australia has recently published, featuring Australia's best vegan chefs and restaurants. I am humbly honoured that 3 of my favourite recipes are in the book for you! Edgars Mission is a not-for-profit Farm Sanctuary that seeks to create a humane and just world for humans and non-humans and this cookbook is going to make even more positive changes for not just animals, but also your health and cooking mojo, in so many kitchens across the lands. If you're in Australia you can get a copy at www.edgarsmission.org.au.

I've made my first ever video for you of one of the recipes in the book: My fav Cauliflower Chia Turmeric Fritters with Green Goddess Tahini Dip, because I know that seeing the recipe being made is a huge step towards actually making it. I am super stoked, jumping up and down, that Trevor Brown, a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter, has created music specially for these videos! Check out www.trevorbrownmusic.com and watch the videos on youtube here!  

Like that's not enough, I have another offering for you: As you now surely all know my cookbook making is happening, but I also have a life and work besides sitting at my dear laptop writing a cookbook and I can't find the time to take photos of all the recipes that still need yum pics to go with them. So, I had an idea: You make one of my recipes and take photos of it and if a photo is super delicious and gorgeous for my cookbook I will add it in the book and you get a free copy when the book is finally done. What do you say? I think that's a sweet deal, I hope you do too. If interested email me to find out which recipes are waiting for a sexy food photo: galasorganickitchen@gmail.com. I look forward to hearing from you!

A tribal dance facilitator at the Gwinganna Lifestyle Retreat up in Queensland, Australia, ones said: "If not now, when? If not here, where? If not you, who?".

I like that.

Maria Carin

Gala's recipes to test for you.

Hi wholefoods lover,

You've probably heard that I am writing a vegan, gluten-free cookbook, right? Thing is I have never done anything like it so my tactics, systems and executions are a bit unique and well sometimes not as efficient, so it's taking me years to compile, but compile I did. There are only so many recipes that I can test myself and so I am asking for your help. I have attached 10 recipes that need testing in this blog post and I would love your feedback on them! You could try them all, or just one. Every little bit of external advice is helpful.

As my parents are Slovakian and I grew up in an international boarding school in England and lived in Australia for 14 years, with the last nearly 2 years living in Germany, my English is also a tad unique and I appreciate your opinion on my writing, the explanation of the method, the general lay out and order. If you are really keen and want to help with choosing photos for the recipes then you can email me and I would be so grateful for your help: galasorganickitchen@gmail.com. 

My friend Darn Small took lots of delicious photos of my food over the years and as he shoots liberally I have so many pics to choose from and a cookbook usually benefits from only 1 pic per recipe. Do you want to help get these vegan recipes out in the world and love yourself up while you do so? I hope so. Cooking for oneself is a wonderful meditation, physical and emotional therapy, specially with animal friendly recipes that are healthy and delicious. 

So, let's do it!

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. 

 

Gluten Free Vegan Corn Bread. Boom.

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

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

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

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

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

Dry ingredients

1 cup very fine quick cooking polenta

1/2 cup chickpea flour (besan flour)

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

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

1/2 tsp oregano

1 tsp bi-carb soda

1 tsp salt

Wet ingredients

1 cup soy and/ or rice milk

1/3 cup olive oil

1 tsp apple cider vinegar

More ingredients

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

1 zucchini, grated coarsely about 100g more or less

1 green chilli, finely chopped

1/3 cup sun-dried tomatoes, sliced finely

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

ACTION!

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

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

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

Mix the dry ingredients in a bowl. 

Add the oil to the vinegar milk mixture.

Prepare your other vegetable bits.

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

Then add the rest of the vegetables and mix well.

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

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

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

Tip: 

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

Cut thicker slices to avoid crumbling. 

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

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

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

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

Summer time, protein breakfasts and random vegan tidbits.

Dear foodies and Gala's Organic Kitchen followers,

I can't believe I am still in Germany, after 6 months I am starting to feel the flow of this country a little. Infused with people making, creating, coming together, there are many delicious healthy foodie moments to share with you. I do this best via Instagram so head over there, even though I find it a rather thin representation of what I show, as I often prefer to live the moment rather than shoot it. Even foodie moments. I personally love looking at other peoples photos of their food and get daily inspirations, I hope my photos inspire you to make something deliciously healthy and tasty for precious yourself.

As some of you know my mum has cancer and so I get to bring my healthy cancer- fighting or immune-supporting recipes into her/ our life. The other week we went to a new oncologist because mum has decided against chemotherapy as the previous oncologist said he will not work with her any further because of her decision and told her he won't support her anymore. The new oncologist was said to be more open-minded and have an understanding of alternative treatments. Well, at the first appointment he said "no I would not advice cancer patients to stop eating sugar, or carbs as that would damage the quality of life" !!! What the?! Doesn't he know that eating only natural sugars is REALLY TASY FUN AND EXCITING? Obviously not and to top it off he suggested eating red meat for over well-being. There was more to that conversation, but I'll leave it at this point. During the course of the last 6 months I have not heard from any doctors any advice on nutrition, only from the naturopaths. I have had it with 'normal doctors' for the time being and am resorting to a diet based on our intuition and feeling what feels right to eat when and behold it naturally does not contains sugar, meat, dairy or white flour. Mum is very good at listening to her body and what it wants to eat, yes often it's basmati rice and chicken wings, but overall she's, totally naturally if I made add, ditched all sweet treats and dairy. She's eating what she feels like with a little inspiration from me and I trust this so much more than a famous oncologist who does not look very healthy himself and advices patients that nutrition is not a major key for cancer management and the only thing that can help is chemotherapy.

Back to recipes, I've had this urge to share with you some protein rich breakfast ideas as people ask me regularly what can vegans possibly eat that has a good amount of protein for breakfast if they can't, or chooses not to eat, eggs, dairy, many grains or meat? 

Here are some ideas:

1) Chia puddings oh the world of chia puddings.

2) Granola made with coconut flakes, almonds, pepitas, chia seeds, hemp seeds, goji berries, coconut oil and spice but I believe our good old oats are actually a good source of carbs even containing some protein.

3) Sprouted grain bread or pancakes made with protein flours.

4) Coconut yogurt, soy yogurt, almond yogurt, cashew yogurt with nuts, seeds and fruit.

5) Almond milk. Almond milk smoothies with protein powders, or oats and banana cinnamon.

6) Breads and muffins using nut meals and coconut flour adding protein powder. Sweet or savoury!

7) Scrambled tofu with protein bread.

8) Porridge with quinoa, amaranth, brown rice or millet. Sweet or savoury endless variations!

9) Baked beans or avocado on protein bread.

10) Crumbles using nuts, seeds and coconut flour.

As far as I'm concerned one can eat bliss balls or raw cakes for breakfast, soups and fritters, nut and seed slices, muffins and cakes if they are made with less sweetener and protein rich flours, for a protein rich vegan breakfast.

Next time you are feeling sorry for yourself about not being able to eat this and that, know that it's only in your head and that the heavenly world of healthy, nutritious, protein rich food awaits you.

Would you like to test one of my recipes from any of these breakfasts? Just email me at galasorganickitchen@gmail.com and I will be more than happy to send you a recipe to trial at home and hopefully bring a new breeze into your morning breakfast repertoire.

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.

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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

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

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

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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!

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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

Back home in Sydney after a month of summer in Germany.

Hello healthy food and animal lovers,

I have returned back in Sydney after a month of summer, surprisingly hot summer, in Freiburg, Germany. I was excited to find so many vegan options and even found some raw food, which is quite a big deal for Freiburg.

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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. 

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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.

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