Gala's Organic Kitchen

Lick Your Plate

ebook
edition

More than 120 plant-based & gluten-free

recipes of deeply enjoyable healthy food! by Maria-Carin Gala
Maria-Carin Gala is a passionate foodie with a weakness for cakes, and a love for animals and the planet. Landing
in Australia in 2002, she began a profound search for health on all levels, through wholefoods, yoga, meditation,
dance and everything in between. She knows from the inside how to change eating habits, and has a passion for
using food as deeply enjoyable medicine that satisfies the senses and is an act of rebellious care for our planet.

None of the photos in this cookbook have been messed with by using hairspray or other obscure food
photography tricks. I made all the dishes myself and had photographers shoot and eat them. There have only
been some slight colour adjustments to make them look even yummier. What you see is what you get.

galasorganickitchen.com

© 2020 Maria-Carin Gala

The right of Maria-Carin Gala to be identified as author of this Work has been asserted by her in accordance with sections 77 and
78 of the Copyright, Designs and Patents Act 1988

ISBN 978-1-9163328-0-5

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, copied in any form or by any
means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the author

A CIP catalogue record for this book is available from the British Library

PHOTOGRAPHERS

Alexandra Hähnel, pages: 12, 36, 39, 43, 44, 48, 51, 52, 56, 63, 66, 70, 73, 74, 91, 94, 97, 98, 125, 126, 130, 133, 139, 140,
146-147, 149, 153, 154, 162, 166, 168-169, 175, 184, 187, 211, 216, 220, 228, 231, 249, 250, 253, 258, 262-263, 265, 266,
269, 270, 276-277, 279, 280, 283, 287.

Andreas Lörcher, pages: cover photo, 6,8, 35, 82, 87, 165, 204, 235, 246.

Angi Kim, pages: 25, 30-31, 32, 55, 188-189.

Darn Small, pages: 12, 13, 15, 21, 23, 24, 25, 40, 59, 64-65, 69, 78, 84-85, 88, 101, 106-107, 109, 110, 113, 117, 118, 122,
134-135, 136, 143, 171, 180, 183, 196, 214-215, 219, 224, 227, 232, 257, 288.

James Byles, pages: 17, 242-243, 254.

Jo Welch, page: 16.

Maria-Carin Gala, pages: 10, 11, 25, 47, 60, 77, 82, 102, 114, 121, 129, 144, 158, 157, 161, 172, 176, 179, 193, 199, 207, 236,
239, 240, 245, 273, 284.

Rainer Muranyi, page: 274.

Shikha Kuehn, pages: 150, 146-147, 296.

Graphic design: Megan Sheer: sheerdesignandtypesetting.com

Assistant editors: Bronwyn Lin and Adam Barley

Index and contents: Romneya Robertson

Printed and bound in Austria by gugler.at

This book is printed climate positively which means that all CO2 emissions in the production are offset by 110%, and come from
sustainable sources. The ink is vegan and palm oil free. It’s even 100% recyclable. This is eco printing at its best!
 CONTENTS

Hello & welcome  7 Ingredients  18

My story in a nutshell  9 Methods  23

Inspiration & practicals  13 Measurements  27

1. Breakfast 31

Green Smoothie  33  Apple Crumble à la Gala with Vanilla Custard  49 

Fresh Vanilla Almond Milk  34  Gala’s Granola  50 

Rooibos Chai Tea  37  Delicious Banana Bread  53 

Cranberry & Pecan Almond Pulp Cookies  38  Apple Carrot Zucchini Loaf  54 

Chia Coconut Pudding  41  Protein Power Muesli Bar  57 

Gluten-Free Bircher Muesli  42  Scrambled Tofu  58 

Millet Porridge with Vanilla Strawberries  45  Gala’s Healing Kitchari  61 

Brown Rice Quinoa & Amaranth Porridge  46  Roasted Activated Nuts  62

2. Burgers, crackers, bread & pancakes 65

Golden Cauliflower Chia Fritters  67  Mexican Cornbread  76 

Gala’s Kidney Burgers  68  Spicy Almond Pulp Protein Crackers  79 

Tofu Chickpea Burgers  71  Italian Flax Crackers  80 

Sprouted Ancient Grain Fritters  72  Cheesy Kale Chips with Dill  83

Sprouted Ancient Grain Bread  75 

3. Entrées & sides 85

Raw Tacos 86  Crispy Spiced Cauliflower  96 

Quinoa San Choy Bao with Sweet Chilli Ginger Sauce  89  Spiced Sweet Potato Chips in Coconut Oil  99 

Rice Paper Rolls  90  Steamed Greens with Garlic Cashew Cream  100 

Red Cabbage with Apples & Adam’s Chestnuts  92  Crumbed Tofu Fish Fingers  103 

Polenta Triangles with Spicy Tomato Harissa 93  Delicious Fried Tofu  104 

Japanese Baked Eggplant with Tahini Sauce  95  Basmati Rice with Cardamom & Nigella Seeds  105
4. Salads 107

Asian Cabbage Salad  108  Brown Rice Salad à la Trevor Brown  120 

Quinoa Roasted Beetroot Walnut Mint Salad  111  Potato Salad with Chives & Radishes  123 

Quinoa Salad with Curried Sweet Potato Pumpkin  112  Raw Detox Salad  124 

Black Bean Salad with Tomatoes Olives & Capers  115  Cabbage & Beetroot Pickles  127 

Eggplant Lentil & Pomegranate Salad  116  Arame Cucumber Pickles  128 

Macrobiotic Brown Rice Salad  119  Sauerkraut with Caraway Seeds  131

5. Noodles 135

Vietnamese Rice Noodle Salad  137  Asian Rice Noodles  142 

Pesto 3 ways  138  Soba Noodles Cauliflower Eggplant Watercress  145

Gala’s Classic Tofu Bolognese  141 

6. Soups, stews & curries 147

Beautiful Beetroot Borscht 148  Mexican Black Bean Stew 159 

Pumpkin Soup with fresh Dill & Coconut Milk  151  Hungarian Goulash  160 

Roast Garlic & Cauliflower Soup  152  Zucchini Apple Eggplant Curry 163 

Vegetable Miso Soup  155  Pumpkin Red Lentil Coconut Curry  164 

Red Lentil Sweet Potato Coconut & Lime Soup  156  Moroccan Tofu Tagine  167

7. Pies, tarts & bakes 169

Vegan Quiche  170  Incredible Vegetable Buckwheat Tofu Bake  178 

Mediterranean Grilled Vegetable Basil Cream Pie  173  Roast Vegetable Lasagna with Fresh Tomato Sauce 181 

Lentil Loaf with Mushroom Gravy  174  Ratatouille Polenta Bake  185 

Lentil Shepherds’ Pie  177  Quinoa stuffed Capsicums & Tomatoes  186

8. Sauces, dips & dressings 189

Simply Sexy Salsa 86 Mushroom Gravy  195 

Sweet Chilli Ginger Sauce 89 Thyme Béchamel White Sauce  195 

Fresh Tomato Sauce with Marjoram  182  White Bean Garlic Lemon Dip  197 

Avocado & Zucchini Dill Dip  191  Sweet Chilli Peanut & Pineapple Dipping Sauce  197 

Green Goddess Tahini Dip  191  Classic Delightful Hummus  198 

Sunflower Seed Spread or Dip  192  Raw Beetroot Garlic Cashew Dip  200 

Sour Cream  194  Tahini Sauces  201 

Mayonnaise  202  Gomasio  210 

Coconut Coriander Chutney  203  Plum & Pumpkin Seed Dressing  212 

Beetroot Chutney  203  Apple Mustard Dressing  212 

Apple Date & Tamarind Chutney  205  Pinenut Cashew Hemp Parmesan  213

Tomato Harissa Salsa  206  Vanilla Custard 213

Strawberry Balsamico Salad Dressing Oh Yes!  209 

9. Cakes & muffins 215

Chocolate Beetroot Cake  217  Adzuki Bean Cake  230 

Pear Pecan Apricot Cake  218  Plum Cake  233 

Zucchini Chocolate Prune Muffins  221  Christmas Fruit Cake  234 

Carrot Cake  222  Orange Almond Rosewater Cake with Cardamon  237 

Lemon & Currant Gugelhupf  225  Whole Lemon & Prune Slice  238 

Strawberry Rhubarb & Coconut Cream Cake  226  Dark Chocolate Chia Brownie  241

Blueberry Amaranth Coconut Lime Muffins  229 

10. Raw & soft desserts 243

Raw Chocolate Hearts  244  Raw Chocolate & Vanilla Cream Cake  256 

Nice Cream! 247  Panna Coco with Blueberry Coulis  259 

Banana Passionfruit & Lime Cheesecake  248  Chocolate Avocado Icing  260 

Raw Chocolate Mint Slice  251  Vanilla Cashew Cream  261 

Heavenly Blueberry Cheesecake  252  Carob Hot Chocolate  261

Raw Lemon Cheesecake with Strawberries  255  Vanilla Custard 213

11. Cookies 263

Cranberry Pecan & Almond Pulp Cookies 38 Red Heart Cookies  271 

Dark Double Chocolate Cookies  264  Lemon & Poppy Seed Cookies  272 

Oh-Some Oat Cookies  267  Gingerbread People  275

Smart Ginger & Date Cookies  268 

12. Bliss Balls 277

Apricot Coconut Lime Goji Bliss Balls  278  Black Bliss  285 

Shamanic Bliss Balls  281  Bitter Sweet Chocolate Bliss Balls  286 

White Chocolate Vanilla Bliss Balls  282  Burnt Fig Roasted Almond Truffles  289

Index 290
 HELLO AND WELCOME
to your plant-based, gluten-free & refined sugar-free cookbook!

You don’t need to be vegan to delight in I made this cookbook because back in the
plant-based foods. Whether you’re vegan, days I didn’t know how to cook real foods for
vegetarian, omnivore, carnivore or pescatarian, myself. I know how difficult it can be to change
or if you’ve never cooked a meal for yourself one’s habits and start cooking in a healthier way,
before: you’re welcome here! yet how good it feels once you start. Learning to
In this book you’ll find delicious animal- cook is a fundamental skill that benefits you,
friendly recipes that are absolutely full of your loved ones, the animals and the planet. As
yumminess and good juju. Foods to help you feel a collective, we need to make some big changes.
fabulous and satisfy your taste buds. I promise We have no time to lose in fact.
real life, finger-licking, sexy, fun, plant-based Try out the recipes, and when you find ones
recipes that will fuel your every day, as well as you especially love, experiment with them. I give
cater for special occasions when you want to you lots of suggestions of ways you can change
whip up something tantalisingly gourmet— some of the ingredients throughout the book.
wearing an apron. That makes it more fun, and sets you on the way
Good on you for making the decision to to becoming a self-loving master chef yourself!
cook real foods for yourself, taking matters I don’t claim that a vegan diet is the one-and-
into your own hands! Changing your diet to a only diet. There isn’t one diet for everyone.
more plant-based one usually comes with a Every body is unique. Having said that, I believe
whole lot of positive side effects that will make adding more plant-based and gluten-free dishes
you feel even better in your skin. into anyone’s life is always beneficial.

THIS BOOK IS FOR YOU IF:

› You want to reduce meat, dairy, sugar or gluten in your diet.

› You want to discover exciting new recipes to add to your culinary repertoire.

› You want to be kind to animals!

› You suffer from food allergies, intolerances, sensitivities and even some diseases.

› You want to expand your experience of cooking and help bring about positive
social change by getting together with others to create and share nourishing food.

› You want to help fight climate change—the United Nations have advised that
eating more plant-based foods helps reduce land clearing for agriculture, livestock
and meat production, lessening greenhouse gas emissions and deforestation.

› You just want to feel great!

7
 Even though I’ve been a life long vegetarian, the kitchen with what’s at hand. I know taking
which some consider a healthy lifestyle choice, I one step at a time towards one’s goals actually
have suffered from pesky food addictions, works. Step by step, or bite by wholesome bite.
overeating, health problems and downing You can do it!
buckets of ice cream and entire bars of chocolate I invite you to have fun manoeuvring your
along with fizzy sugary drinks! Back then it way through your food desires, kitchen trials
would have been mighty helpful having really and tribulations, fall-backs and successes. Don’t
yummy and inspiring, manageable recipes like fret: when you make these recipes, you will be
these for support. Dishes that make your hips creating delicious food that will make you want
jiggle and put a smile on your face, keep your to lick your plate.
blood sugar leveled and your mood in the green.
Recipes that teach the art of being creative in Maria-Carin Gala

8
 MY STORY IN A NUTSHELL

IN T HE BEG INNIN G

In 1981 my parents and my sister fled from my friend Moda, all inspired, aged eleven. We
communist Czechoslovakia to Germany. I was stood at the stove for two hours, adding more
born just over a year later and learnt German and more sugar to the water, but caramel never
along with my mother. My father was the one did happen. A blob of hot gooey sugar however
behind the search for freedom, and the driving did, getting stuck on my wrist and I had to tear
force to find it that has accompanied me it off with some skin. Learning to cook is often
throughout life. filled with making plentiful mistakes.
Growing up in an alternative vegetarian I had my one moment of fame at school when
international boarding school in Devon, England I was allowed to make a dish from a big box of
(Osho Ko Hsuan School), I was naturally mushrooms. I fried them in lots of oil and soy
vegetarian (and learnt English along the way). At sauce, and everyone loved them, and I was asked
boarding school, we cooked and cleaned together to make it again. Getting a taste for positive
on a daily basis, which became my chef’s training. attention and for yummy mushrooms was a new
I can’t say I enjoyed all the cooking and cleaning experience and I enjoyed the flavour of both. It’s
and I did get terribly homesick, but it certainly useful to receive encouragement while you’re
taught me a lot. Cooking healthy food for 80 learning to cook.
people meant the meals often ended up being as In my teenage years, I found myself eating to
simple as brown rice and vegetables, or if we were manage emotions and addicted to the sweet
lucky, pasta. So, I understand well that healthy stuff. It really isn’t much fun being addicted to
food is much more appealing if it’s tasty! sugar, but nevertheless, that was the reason why
One teacher would make caramel popcorn I stepped into this wholefoods world in the first
for us, which was like a dream come true. I will place, why my sweets chapters are so lush, and
never forget attempting to make caramel with why you’ve got this book on your screen.

S Y DNE Y

In 2002 I flew to Sydney, Australia. I didn’t doughnuts, and milkshakes. Needless to say, I
know that I had arrived on the land of the was feeling a little depressed. I was 19 and had
Gadigal people of the Eora nation. I’m sad to courageously moved to a faraway continent
say that wasn’t obvious to me. I herewith pay without a plan. I had a whole new challenging
my respect to the traditional owners of this but enticing culinary world on the other side
stolen Country of the planet to discover. My first meal was at
I loved the place straight away. However, I was Thai Terrific in Bondi Beach, and it nearly
very lost and ate a lot of chocolate biscuits, burnt my whole face off!

9
 I decided to make use of the country’s Nutella. This was a slow and seriously difficult
evidently healthy habits and stopped chain- process. I’m sure you understand.
smoking cigarettes, drinking Coke and eating

HE A L IN G WI T H WHOL EFO ODS

Several years later I came across the book that chef whom I assisted in many of her cooking
changed my life: Healing with Wholefoods by classes, helped me find peace with her specially
Paul Pitchford. It was my friend Blossom’s big prepared food that made me feel that the
fat wholefoods bible, which I borrowed for too bottomless pit of my stomach was being filled.
long. It told stories about real foods and sweet Pete Melov, an absolute gem of a health-nutter,
treats without sugar, and somehow it captivated from Sydney was another great source of
all my attention. I wanted to become healthy, inspiration, information and generosity who
which for me meant getting off my bread and loved to share his knowledge and experience on
sugar addiction, losing some weight, moving everything ‘health’. He surely ignited a spark
regularly and feeling great. which led me to love raw and sprouted foods.
All these ingredients and topics were new for I did a course in using Food as Medicine, and
me, despite having been a lifelong vego. The learnt everything I could about healthy and
experimenting began. delicious living. Slowly I created my own style
I learnt even more about healthier ways of of cooking and eventually I became a personal
doing things in the kitchen from a macrobiotic chef to families, celebrities and singles, getting
chef called Edwina Blush, who inspired the art around on my motorbike all over Sydney. Things
of sexy, exciting and nutritious cooking. take time and have their organic process and
Charlotte Wirnsberger, another macrobiotic evolution.

D E AT H . B IRT H . DA N CIN G

In January 2009 my father died unexpectedly of

a heart attack. He was rather fit, and full of
useful health advice, but still died out of the
blue at age 60. That was when I took matters
into my own hands. I decided to take a jump
and just start doing the thing I love to do:
showing people how to cook healthy foods for
themselves.
Previously I had been quite shy about
getting out there in the world. Having lost my
father, I realised life was way too short. I
needed to show people how easy and delicious

10
it is to create healthy foods that feel good in more real, raw, and more ecstatic. This is what I
your body, and may even assist in preventing got out of every dance class. I could never have
illness—now! continued cooking without them.
I studied Nutritional Science and started My catering services were in demand
offering cooking classes. Gala’s Organic Kitchen by yoga teachers, massage trainings,
was born. seminars, dance and health retreats, cooking
At this time, I finally dragged myself to a demonstrations, private ‘one on one’
conscious dance class that I’d wanted to do for cooking classes, dinner parties and birthday
years. I never looked back after that and never parties. During all this, I also ran a weekly market
stopped practising and finding ways to stall in Sydney called ‘Wholefoods Warriors’ with
manoeuvre through life that felt more alive, my buddy Ron. These were eclectic, busy times.

MAMA

My mother had had shoulder pain for over a year, the right food and drink. The cancer ate away at
which in October 2015 turned out to be terminal her frail body and her determinedly strong
cancer. I packed up my life in Australia in a few mind. I danced and danced and danced during
weeks and moved to Germany to be with her. this time, cooking organic vegan food for a
Me and my sister loaded her with the most school to keep my feet on the ground. I made
potent antioxidants, but she became more and peace with Germany and the culture, found love
more ill quite rapidly. I blatantly learnt that for the Black Forest, the rivers, flowers, birds
good health does not only depend on consuming and people. My mother died on the 16th of

11
 September 2016. From when I was little, she’d Mum’s death helped me to give up pedantic
always tell me jokingly but seriously that her last and meticulous dietary requirements, and to
meal wish was basmati rice cooked with an enjoy life now! Our time can be so short, so
onion cut into half-moon crescents and make the most of it, try get on with your family,
sprinkled with salt, but she never got to eat it. face your fears, and eat well—you’ll feel so much
Life often doesn’t go to plan. more fantastic!

IN V I TAT I ON

I hope my passion and knowledge for healthy I invite you to start with what you’ve got and
and delicious food, including a generous dose of where you are right now.
shaking my booty during the creation of my Are you ready to dive in? This is going to be
recipes, will be greatly inspiring to you and that good. Let’s go!
this cookbook will encourage you to cook!

12
 INSPIR ATION AND PR ACTICALS

I WA N T YOU

The cookbook you’re holding in your hands is a thinking about it. I want you to learn to listen to
celebration of the love of food. Super-healthy, your body, to hear and feel what it’s telling you. I
super-yummy vegan food. I want you to get want you to share your creations and your love:
excited about planning and making your next dive into being human, deliciously. Healing food
meal, so much so that your mouth waters just addictions, weight issues and diseases, on the way!

TO M A K E SOME T HIN G OU T OF NOT HING

With these recipes, you can learn to make yourself encourage you to experiment and change
something nourishing and delicious out of ingredients in any of the recipes in this book. Just
whatever you have in the cupboard and to be for the fun of it and see how it turns out, but do
truly creative in the kitchen. There’s such a sense be aware of the tips, they can assist you in
of satisfaction when you use random bits of avoiding some of the mistakes that I’ve already
ingredients and create a new dish, and I made.

13
 COMMUNIC AT E WI T H YOUR FO OD A ND YOUR SEL F

When you have a new ingredient in front of This is one of the most important points, in my
you, smell it, touch it, wonder about it, and opinion, to being healthy.
notice the images and possibly other foods that You can eat all the ‘right foods’, but if they are
appear in your mind. You might get an idea of not in accordance with your body’s requirements,
what to pair it with, what to eat with it. Think then they won’t serve you fully. Figure out what
about where this food was grown or produced, the ‘right foods’ are for yourself, and remember
who was involved in the production and the that will be forever changing. Also, if you eat all
delivery of this food, what was the climate like the ‘right’ foods but are grumpy as hell, well how
where it grew, does it contain buckets of do you expect your food to assimilate well?
tropical sun from Indonesia or cold winds from May I suggest being grateful for your food? We
Scotland? live in a time where abundance in this western
Establish a connection to the food in your world is flowing, but it could change any day, and
hands, in shops, in your kitchen, ultimately in if it were to end, we’d be crying over an onion.
your body. Your food will build your body’s cells. Laughing is probably another major ingredient
When you establish a feeling for your food, that many health-nuts miss. So, get it all in there.
you will be able to learn to have a feeling for Lentils and laughter. Curiosity, dirty beets and
what foods your body needs and doesn’t need. humility.

WHER E TO G E T
YOUR ING R EDIEN TS FROM

When buying fruit and vegetables, go for the

freshest, most lush looking and most seasonal
vegetables you can find. If you’ve got a local
farmers’ market, you’ll be able to tell which ones
are in season because they will look smashing.
When time is scarce, and farmers’ markets are
too far, make do with what you can find, even if
it’s supermarket vegetables—so what, they’ll still
do the job. Good on you for cooking for
yourself.
  If you have a zero waste shop near you, by all
means, go shopping in that marvellous way.
How wonderful that one can buy most
ingredients in one’s own recycled bottles, jars
and bags.
  The important things is to start to realise, to
become aware of, what you are doing and how.

14
 USE YOUR H A NDS

Your hands are so often better than any wooden

spoon. You’ll be able to feel the food, get a better
sense of how it’s going, and mix things more
efficiently than you could using utensils. Use
your hands to mash a burger mixture, to mix the
coconut oil and maple syrup through the
granola, to toss the dressing through a big salad,
to roll your rice paper rolls and to press down
your pie crust. Why not use your hands? Go for
it, mixing love and care into the food at the
same time, remember to breathe deeply and
notice how differently food tastes when you
cook like this.

MIS TA K E S

Things often go wrong. It’s unavoidable, in fact, full of them, and they induce creativity. Dare to
if we want to learn something new. The ability think outside the box.
to embrace the inevitable derailments during   Experiment! Be kind to yourself when you
your cooking is an essential ingredient that you muck up. At least you’ve dared to try!
better stock up on. Work with mistakes; life is

G E T T IN G TO YOUR EMOT IONS

Can you get pleasure out of cutting onions? The Admittedly, not the most pleasurable, but you
flow of tears, the burning sensations in your eyes, can utilise the cleansing effect of this pain. After
somehow unlocks and releases stuck energies. all, many things in life are uncomfortable at first.

15
   You can even do some breathing exercises   You can learn how to have fun and even dance
while cooking. When standing in the kitchen for in the kitchen! If you’re having a bad day, yell
a long time: breathe in, gently tensing your into the compost and swear out the window.
perineum and releasing when you exhale, Positive cooking needn’t be an absence of
repeating slowly. Build your inner muscles, feel negativity; it should, in my opinion, be a
alive, feel pleasure. Cut carrots while cranking creative managing of, for example, one’s anger
up your pelvic power. Make a sound when you and frustration.
exhale.   Everything you do can be a practice.

FO OD, LOV E A ND DA NCE

Have you tried this combination? Move the gives you the appetite of a ferocious lover.
order of words around freely. Eating after   Love and dance both release endorphins and
loving is orgasmic. Dancing before loving is activate deep breathing, which can help with
truly magical. Cooking while you’re thinking of overeating.
your lover creates most tantalising meals.   I want you to have a pleasurable organic
Dancing all day activates your passion and kitchen life.

16
 J US T D O I T

Start simple, pick one recipe. Seriously, just few good base-recipes up your sleeve, then
one. Make it, feel it, and if you love it, make it you’ll start to develop your very own
again. When you’ve made one recipe a few repertoire of recipes that may have a similar
times, then you can see just how easy it is to method and technique, but result in totally
substitute ingredients, how to play with the different exciting new flavours and
combinations and flavours. You want to have a combinations every time.

17
 THINGS YOU SHOULD KNOW

INGREDIENTS

FLOUR

You can interchange maize, buckwheat and rice not everyone has a fridge large enough for
flour quite freely, but bear in mind that it’s best sitting in!), use the flour up quickly.
to have a combination of all of these in one The ultimate healthy flour is ground fresh,
recipe. The flavours and structures are too either by yourself or in a store. However, be
overpowering solo, so combine at least two of aware, when one grinds up, say chickpeas or
these. brown rice at home, the legend goes you’ll have
I would not recommend substituting any the same thing as the store-bought stuff. But
recipe solely with coconut flour, quinoa flour, that’s not the case. It will be heavier, grainier
amaranth or chestnut flour. These nut or seed and earthier tasting because it’s not sifted.
flours are, in my eyes, not really a type of flour; When I make burgers or crackers or even
they’re ground nuts and seeds, and will create a pancakes, this is perfectly ok, but when I want
denser, sandier result. Which is still awesome a nice fluffy cake or muffin, then I would stick
to use at times for specific recipes that don’t to the store-bought flours as they are mostly
require fluff factor, for example, burgers, pie sifted and therefore lighter and friendlier.
crusts or possibly pancakes.
CORNFLOUR
CRIT TERS AND WEE VIL S
You must promise me always to use cold water
Flour should be stored in a cool dark place, when mixing cornstarch to a slurry. If you use hot
packed away tightly and neatly from weevils or water, it does not dissolve and lumps up, not to
critters. It helps to add a few bay leaves into be rescued unless you use a blender, which is even
each jar with a tight-fitting lid. more hassle. Be patient enough for the tap to run
In the heat of the Australian summer, I’d cold, then slur away. Cornflour and cold water
keep my flour in the fridge or even freezer, but mixtures thicken sauces like magic, but it has to
if that’s not an option for you (I get it—I mean simmer for at least a couple of minutes.

V INEG A R IS GO OD

As far as I know, apple cider vinegar is the balsamic vinegar, and I am quite happy to use
healthiest vinegar, especially if it’s unfiltered, any other nice kinds of vinegar I can get my
raw and organic. Mind you, I also like to use hands on, such as umeboshi, brown rice or red

18
wine. I do love the flavour of apple cider meal. Some say it is also helpful to drink after
vinegar, so this one is an absolute staple in my meals. When I need a little pick me up or
kitchen. digestive boost, I like to mix a glass of water
  A super groovy benefit of apple cider vinegar with a good splash of apple cider vinegar, a
is that it aids your digestion. Drink a nip of it sprinkle of cayenne pepper and maybe a little
with a dash of water about half an hour before a sweetener.

I LOV E OIL

SUBSTITUTING OIL S   I love the flavour and viscosity of pumpkin

seed oil, which should be used cold and is
I quite freely substitute coconut oil with olive amazing in salad dressing or swirled into soups.
oil, rapeseed oil or macadamia oil. I try to stay I love toasted sesame oil added at the end of
right away from sunflower oil as we already stir-fries or other asian dishes, but if you have
have plenty of it in our modern diets and un-toasted, raw sesame oil, I’d use it for oil
omega-6 is not what we need more of. Besides, pulling. (Google it! Oil pulling is really good for
I don’t fancy the taste of it at all. you.)
  Yes, I have read that no, none, zilch oil is
OIL S FOR FRYING actually healthier, and every oil is too processed.
Only eating the product of the whole nut or seed
In general, the best oils for frying or high-heat in very small amounts is healthy, but my, my, we
cooking are rapeseed, grapeseed, rice bran, and have to start somewhere. Also, the research keeps
coconut oil. Their fatty-acid chains remain changing and meanwhile they taste damn good!
intact at high temperatures, thus avoiding
free-radical damage to our cells. COCONUT OIL AND C AC AO BUT TER
Of course, I also use olive oil to fry HOW TO HANDLE MELTING COCONUT OIL
things like onions at the beginning of a pasta
sauce, or I use it for frying if no other oil is When a recipe calls for coconut oil or cacao
available. butter, add them to the recipe in a melted state.
  To melt coconut oil place a jar in a bowl of
OIL S TO USE COLD boiling water and let it sit for a while, roughly
half an hour. To speed things up, put the jar in a
Oils to definitely use cold are flax and hemp pot with water on very low heat. Spread any
seed oil: both are a super nutritious delicacy, excess oil, from the spoon you use to get it out
and I’d recommend sneaking them into salad with, onto your arms and legs, or someone else’s.
dressings or smoothies. Buy these in dark   To melt cacao butter, shave or cut it with a
bottles, preferably from the fridge and use knife and melt it in a double-boiler: place it in a
within three months. Please don’t consume old bowl on top of a pot with water in it, on low heat.
oils: smell them and if they’re rancid throw Keep an eye on the cacao butter as it melts rather
them out. quickly. Don’t let it overheat as it can go funky.

19
 SUG A R A ND S WEE T ENER S

If a recipe calls for muscovado sugar, you can strong flavour. I recommend sticking to what
substitute with other dry sugars such as coconut the recipe suggests.
sugar, rapadura, or demerara. They’re all as sweet   I love using rice syrup as it has no fructose
as each other, but have slightly different tastes. and doesn’t taste so sweet, but is ooey gooey.
  We all had to get over the fact that some However, anything sweet will have lots of
years ago everyone thought agave syrup was the calories in it, except for the healthiest sweetener
new healthy sugar. I wrote all my recipes using in the world…drum roll… stevia. However, it has
only agave, but sadly, I found out years later a rather challenging aftertaste. If you learn to
that it’s actually got a very high-fructose use it wisely: you’ll be alright! In desserts, stevia
content and is not a ‘healthy sugar alternative’ is best paired with a fruit such as banana, apple
at all. Another health-fad busted, so you won’t or pear, so it’s not only the stevia doing the hard
find it here. work of sweetening things up, but it gets the
  You can substitute maple syrup for coconut help of a fruity friend which works very sweetly.
or rice syrup, but the latter is certainly not as Keep an eye out for tips in the recipes.
sweet as the maple, and the coco syrup has a

SA LT

When I mention salt in a recipe, it can be pink Himalayan salt, but you also don’t want to
any natural salt you like: sea salt, rock salt, use ‘normal’ supermarket salt that has weird
French or Australian salt, fairy-tears salt, stuff in it to keep it dry. Please use fine salt, not
whatever. You won’t be any cooler if you use the coarse as fine salt is much easier to work with.

B IC A R B SODA

Bicarb soda is bicarbonate of soda. I like to   It is good to know that bicarb is activated by
keep it simple and call it bicarb. You can always acid and baking powder by heat. Hence you
substitute bicarb for baking powder and vice will find a spritzer of lemon juice or apple
versa. From my experience, both work, but I cider vinegar in all my baked goods, as I prefer
usually use bicarb for everything as I tend to to use bicarb. Bicarb is a wonder for so many
think it’s somehow healthier. other things, but that would be another book.

SPI CE S

When a recipe calls for sweet paprika I mean buying sweet paprika make sure you don’t buy
the version that is not spicy or smoked. When the spicy version! That will really muck up

20
your dish when you use it like regular paprika. any old ones before buying fresh ones. Spices
I personally like to use up spices in a time lose their flavour and oomph with time.
span of 6 months up to 1 year; of course I don’t know about you but I am fine with using
sometimes I don’t get to them and they end up chilli and cayenne interchangeably. I know people
being much older. Generally as a rule of thumb say cayenne pepper is healthier, but god only
it is better to buy small quantities and use up knows. Both aree great for spicing things up.

FL A X SEEDS: A V EG A N EGG & MOR E

Flaxmeal is the same as linseed meal, which is but to get their optimum health benefits you
purely ground flaxseeds and which are also have to grind them fresh, store the ground meal
called linseeds. in the fridge and use it within about four
You can use yellow or brown ones, adjusting months (add a teaspoon of it in your smoothie
to the overall colour of your finished product. or porridge every morning to get a daily dose of
For example: brown flaxseeds for a chocolate superfoods into you and to use it up swiftly).
cake and yellow flaxseeds for a lemon cake. When baked, the goodness of the flaxseeds is
Amongst other incredible health benefits retained despite the heat. So go for gold and
they’re a potent source of omega-3 fatty acids, enjoy them all ways.

SE AWEED

Seaweeds are a massive source of minerals and flavour. So yes, it makes dishes more nutritious,
have so many health benefits. I adore seaweeds, but traumatising someone by adding too much
yet I use them sparingly because of their strong should be taboo. Use wisely, but use it.

21
 AR AME KOMBU WAK AME WHO? said to aid the digestion and reduce flatulence,
Arame is a good skinny and crunchy seaweed as well as add extra minerals. Yeah!
that tastes least fishy and can be paired with not Wakame, on the other hand, is rather fishy
only Asian flavours. and belongs, in my opinion, in miso soup.
Kombu seaweed is beneficial added to all Nori is obviously fabulous, especially when
legumes and grains during the cooking, which is held over a toaster and then crunched over a dish.

ONION G A R L IC A ND CO

To lessen the strength of onions soak and makes me appreciate the calm state
raw slices in cold water. I found wearing afterwards.
goggles while cutting onions does help, Store them in a cool dry place, though not
even though the burning sensation is meant to in the fridge unless they are spring onions.
be absorbed by the mouth. Go figure! These Onions are said to have a whole range of
days I now enjoy a little cry, goggle-less, healing properties, especially if eaten raw so
because I know its cleansing for my sinuses don’t skip this natural wonder.

TA M A R I OR SOY SAUCE

You can use tamari or soy sauce in my recipes, not make soy sauce bad. It is still a most
whichever you like, but remember that tamari exquisite fermented ancient condiment.
is gluten-free and soy sauce is not. That does

C AC AO

In my recipes, you can interchange cacao with ingredients in this book. I invite you to research
cocoa powder and cocoa with cacao. As far as I yourself, but having said that I just want to say
understand they’re both similarly good for you. that cacao is mighty spectacular. Cacao is one of
Use whatever floats your boat. Whatever the the sexiest superfoods with a high amount of
case, I definitely buy my cacao fair-trade and magnesium and other minerals, antioxidants
organic. and Theobromine, which is responsible for the
When I first started out with learning about feeling of happiness. There’s so much more, but
healthy foods I used to add all the health this is already a mighty good reason to make
benefits of ingredients to my recipes. anything chocolate. Go!
Unfortunately after years, it has become
apparent to me that the latest researches and
scientific findings constantly change. So, I have
left out the amazing health benefits of

22
 THINGS YOU SHOULD KNOW

ME THODS

BO IL IN G

When boiling you want to make sure there is a lot

of room left in the pot for the water to bubble,
and for example the beans or rice to expand in the
heat. The best kind of pot is a heavy-bottom pot
to avoid burning the food at the bottom. As you
probably know, to get anything to boil works
faster with a lid on and not staring at it, but going
off and doing something else while you’re waiting.

FRY IN G

It’s good to make sure the oil is hot before

adding any food to the pan; otherwise, the food
will absorb too much of the oil and not crisp up
as much as it could.
  When you’re frying any burgers or fritters,
you can keep them warm in the oven for another
30 minutes or so at roughly 140˚C. This will also
cook them a little more in the middle.
  Anything fried tastes better fresh and is
assisted in its digestion with the accompaniment
of a pickled vegetables or Sauerkraut (page 131), Golden Cauliflower Chia Fritters, page 67
to help break down the fats.

BA K IN G

Not all ovens are the same, varying in efficiency. a look to see what’s happening in there, but don’t
Get to know it and interact with it creatively. open the oven door too often to keep the heat in.
Don’t blindly trust the temperature and time   When you preheat your oven, remember how
of a recipe, but check how things are going; have important it is to let it heat up properly. So, before

23
 starting a cake, muffin or slice recipe, make sure
the oven is turned on and give it a few minutes to
heat up properly. You can never, promise me, place
a cake in a cold oven and then turn it on. The fluff
in your cake will diminish and you will have
something more like a fudge cake—you need:
readiness, heat, just the right balance.
  If you can, always sieve your flour, bicarb
soda and all dry ingredients. That ensures even
Mediterranean Grilled Vegetable Basil Cream Pie, page 173
distribution, no lumps, I mean imagine biting
into a blob of bicarb soda or nutmeg in a cake.
Besides sieving also brings a little more fluff. wooden spoon between the door of the oven to
  Enjoy the whoosh of heat when you open the keep it just slightly open to delight in the
oven door once it’s been turned off; prop a warmth throughout the rest of the house.

FLOUR IN G C A K E T INS

You can flour a cake tin by spreading oil all over Alternatively you can place a piece of baking
it with your wonderful hands, then sprinkling paper in your baking tin or tray and skip the
flour on top and giving it a good bang upside flour and oil altogether.
down over the sink to release excess flour.   Don’t do both, pick one!

USIN G FROZEN FRUI T

When you are adding frozen fruit to any cakes berries to your raw cheesecake mixture, and it
(raw or baked), make sure that the fruit is fully has hardened as a result, then don’t stress.
thawed. Trust me, I’ve made that mistake before Whatever you do: don’t add more milk to make
(and not just once!). In the case of having added the mixture smooth again, NO! Place the
frozen fruit to a baked cake, the batter right hardened contents of your blender into a bowl
around the frozen fruit doesn’t bake properly. in a double-boiler to melt the mixture again,
  If you have mistakenly added the frozen then blend and proceed. There is always a way.

R E SCUIN G CO OK IE S

How to rescue soggy cookies: place them in crunchy and amazing all over again! I often do
the oven at around 120˚C and bake them for this even with freshly baked cookies when I feel
about half an hour or even longer depending they are not crunchy enough. I do like a
on the size of the cookies. They’ll be super crunchy cookie!

24
 H OW TO S T ER IL ISE A JA R

For the recipes in this book it is good enough to glass jar in the oven at 150˚C for roughly 20
pour a little boiling water in a clean glass jar, minutes.
swish it around to make sure every part of the   For both methods, you’ll have to be very
inside has been touched, then place it upside careful with handling the hot glass with either a
down to dry. thick dry dish towel or oven gloves. If they’re
Alternatively, you can place a freshly cleaned wet you’ll burn yourself. You have been warned.

GOOD LUCK AND HAVE FUN IN YOUR KITCHEN!

26
 THINGS YOU SHOULD KNOW

ME ASUREMENTS FOR BAKING

AND MAKING GOOD YUMMY FOOD

Ok, so if you google cup and spoon measurements often get a different result, but a more steady one.
you are bound to get a whole range of different Here are my steady measurements, all weighed
results. Mind you, even if I measure them myself, I carefully for you.

OVEN TEMPER ATURE ROUND CAKE TIN SIZES

Small 17cm
F C Medium 23cm
Large 26cm
300 150
Rectangular lasagne baking dish 20 x 30cm
325 170
350 180
So, a medium to large cake tin is somewhere around 24cm in
375 190 diameter, but by all means, you might have a love heart or a
400 200 wallaby shaped tin, which I’m sure will work too.
Just check 10–20 minutes before the time is up in case your tin
bakes faster.
WE T THINGS

WATER, MILK, VINEGARS, AND SIMIL AR LIQUIDS RICE SYRUP

1 cup   240g 1 cup   320g

1/2 cup 120g 1/2 cup 160g
1/3 cup 80g 1/3 cup 100g
1/4 cup 62g 1/4 cup 80g
1 tbsp 12g 1 tbsp 20g
1 tsp 5g

OIL TAHINI

1 cup   224g 1 cup   252g

1/2 cup 112g 1/2 cup 126g
1/3 cup 65g 1/3 cup 73g
1/4 cup 54g 1/4 cup 62g
1 tbsp 12g 1 tbsp 14g

MAPLE SYRUP, AND THE LIKE NUTBUT TERS

1 cup   330g 1 cup   266g

1/2 cup 162g 1/2 cup 133g
1/3 cup 90g 1/3 cup 80g
1/4 cup 75g 1/4 cup 67g
1 tbsp 17g 1 tbsp 18g

27
 DRY THINGS

ALMOND MEAL FL A XMEAL

1 cup   100-115g! 1 cup   110g

Seriously, this varies due to 1/2 cup 53g
the fineness of the grind
1/3 cup 34g
1/2 cup 52g
1/4 cup 27g
1/3 cup 32g 1 tbsp 5g
1/4 cup 26g

FLOUR

I have found the different types of flour weigh slightly more or less,
so take this as a guide and it’s ok to add a few grams here and there. SUGARS: MUSCOVADO, DEMER AR A , COCONUT, R APADUR A

1 cup   140g 1 cup  

77g
1/2 cup 73g 1/2 cup 45g
1/3 cup 44g 1/3 cup 37g
1/4 cup 35g 1/4 cup 10g
1 tbsp

CORNSTARCH OR ARROWROOT FLOUR CAROB POWDER

1 cup   120g 1 cup   120g

1/2 cup 60g 1/2 cup 60g
1/3 cup 36g 1/3 cup 35g
1/4 cup 30g 1/4 cup 30g
1 tbsp 7g 1 tbsp 7g

BICARB

1 tbsp 12g
2 tsp 6g

FINE DESICCATED COCONUT CACAO POWDER

1 cup   80g 1 cup   90g

1/2 cup 40g 1/2 cup 45g
1/3 cup 28g 1/3 cup 30g
1/4 cup 20g 1/4 cup 23g
1 tbsp 5g 1 tbsp 5g

CHIA SEEDS

1 cup   168g
1/2 cup 84g
1/3 cup 48g
1/4 cup 42g
1 tbsp 10-11g

28
GR AINS

ROLLED OATS CURR ANTS AND SULTANAS

1 cup   100g 1 cup   160g

1/2 cup 50g 1/2 cup 80g
1/3 cup 33g 1/3 cup 45g
1/4 cup 26g 1/4 cup 40g

BROWN RICE
WHOLE NUTS
1 cup   200g
1/2 cup 100g
1 cup 140g almonds
1/3 cup 60g
1/4 cup 50g 160g brazil nuts
132g cashews
110g walnuts
132g sunflower seeds
POLENTA

1 cup   175g
1/2 cup 92g 1/2 cup 65g sesame seeds
1/3 cup 53g 50g almonds
1/4 cup 44g 65g hazelnuts
74g sunflower seeds

AMAR ANTH

1/3 cup 44g almonds

1 cup   212g 34g walnuts
1/2 cup 100g 44g cashews
1/3 cup 57g 40g sunflower seeds
1/4 cup 50g

QUINOA

1 cup   196g
OTHER
1/2 cup 93g
1/3 cup 57g
1/4 cup 47g 1 cup blueberries fresh or frozen roughly 250g
1 cup sun-dried tomatoes 80g
4 oranges roughly 700g
1 zucchini roughly 200g
DRIED FRUIT 1 carrot roughly 120g
1 apple roughly 120g
2 cups prunes 500g
1/2 cup figs 120g

DATES GENER AL USEFUL COMPARISONS

1 cup   160g, chopped 140g 1 tbsp is roughly 3 tsp and 15-20ml

1/2 cup 80g
1/3 cup 47g 1 tsp is roughly 5ml
1/4 cup 40g
1/4 cup is 4 tbsp and 62.5ml

29
Apple Carrot Zucchini Loaf, page 54. Fresh Vanilla Almond Milk page 34.
1. BREAKFAST
 Green Smoothie
I like green smoothies for not only delivering a good dose of greens and superfoods but also for
tasting spectacular and leaving me feeling light and nourished all before 9am! It’s easy to throw
too many ingredients together, ending with a scary pulpy mass that tastes like witch’s brew and
gives you indigestion. Balance is the key, so make sure you add enough sweet things in proportion
to the green things. With this base recipe you can add what your heart desires and create luscious,
healthy, liquid meals to sustain you throughout your endeavours. You can exchange the spirulina
for other superfoodie powders or leave it out altogether. Give it a try, exchange a ‘regular’
breakfast for a green smoothie, and see what happens. Things may never be the same.

SERVES 2 Get your blender out, add all the main ingredients,
choose your favourite additional goodies and blend
Main ingredients
for about 1 minute until everything is forcefully married
2 large ripe bananas, frozen makes the
into a creamy green delicious concoction.
smoothie creamy
2-3 cups filtered water Taste test, and adjust to your unique liking.
1/4 bunch parsley, chopped, or 1 cup
loosely packed Garnish with a sprinkle of cinnamon if you feel, and
A nice squeeze of fresh lemon juice serve.
1 tsp cinnamon
Enjoy how delicious it can be to drink such darn
1 tsp spirulina, or not
healthy things for breakfast.
1 tbsp vegan protein powder

Additional goodies to choose from Try a combination of:

2 tsp flaxmeal
› Prune Kale and Orange
1 tsp psyllium husk, or chia seeds, but
these make the smoothie thick › Pear Raspberry and Parsley
A few soaked almonds, for extra protein
› Papaya Lime and Chia
A couple of soaked prunes or apricots
A few goji or Inca berries › Nettle Chia
1 tsp cacao
Cinnamon and

1 tsp lecithin
Goji Tip
1 tsp maca Instead of parsley you can use 3
leaves of squeaky fresh kale or chopped
spinach. You get extra brownie points if
you can chew each sip too, not gulp it, so
your body can absorb even more of the
marvellous nutrients. Use a high-speed
blender for optimum smoothie
smoothness.

33
 Fresh Vanilla Almond Milk
You want to seduce somebody? Make this milk for them. Once you’ve tasted fresh almond milk, you’ll
never want to buy it again. I promise. However, you do need a blender or a handheld mixer, and a
strainer or a nut milk bag. Then you have no excuse not to make your own almond milk. It is actually
quite cheap, easy, a bit messy, but wonderfully delicious and nutritious. I take a special delight in
making this simple, elegant milk, knowing that no calves were taken away from their mothers. You can
even use this as a base for a creamy cocktail, or more innocently on your breakfast cereal, or enjoy a
glass with the Apple Carrot Zucchini Loaf (page 54). You’ll find ideas for using the leftover pulp below.
I like to drink fresh almond milk straight after blending because it’s frothy and a little warm. Divine.

MAKES ABOUT 1 LITRE Blend the almonds with water on high speed for at
ALMOND MILK
least 2 minutes, or as long as your blender will blend
without starting to smoke. The better quality the
1 cup raw almonds, soaked overnight
blender, the smoother the milk.
4 cups water, preferably filtered
Pinch salt Strain the milk into a bowl through a nut milk bag.
1 tsp vanilla extract, or real vanilla Squeeze the bag well like you would a cow’s teat.
bean pod seeds
4 soft medjool dates, or more, as you Now pour your animal-friendly milk back into the
please blender, and blend again with the vanilla extract or
vanilla seeds scraped out of the pod, and the dates.
Optional additional flavours
to choose from
Keeps up to 3 days in the fridge but will tend to
Fresh strawberries and vanilla
separate, so give it a good shake before using.
Nutmeg and vanilla
Pear and vanilla Note: if you don’t have a nut milk bag, fear not, you
Rosewater can use a fine mesh strainer for this step instead:
Dandelion instant coffee
Pour and swirl the soaked almond milk with a spoon
through the strainer to extract the milk. You’ll be left
with the pulp in the strainer, squeeze again and you’ll
have neatly separated almond milk and pulp.

Tip Use the almond pulp for other recipes, such as

Place the nutritious and versatile Cranberry and Pecan Almond Pulp Cookies (page 38),
almond pulp in the freezer for later use. or mix the pulp into bliss balls, cookies, or burgers.
If you don’t have medjool dates on hand,
you can use regular hard dates. Just be sure Note: soak the almonds in water overnight in the fridge or if
to soak them in hot water for 30 minutes and you’re in a cold climate on the kitchen bench. If you leave
please remove their pips before blending!
them soaking in a hot/warm climate on the bench for a bit
Forgetting to take the pips out tends to
too long (a day and a night) then the milk only lasts 2 days
happen to everyone at least once and
then never again. So, I have instead of 4!
warned you.

34
 Rooibos Chai Tea
with lot s of Ginger and Rosewater

The ultimate magical key to chai, in my opinion, is to soak the spices in water overnight, and yes
well, of course, the addition of love and positive intention too. I love chai with lots of ginger in it
and lots of everything else too. Have you ever tried adding a splash of rosewater to your cuppa?
My very special friend Verna introduced me to this spellbinding rosewater concoction. From the
moment she made me one of those cups of tea, I knew we were going to understand each other
very well, which we did. Here is my version of this mesmerising chai.

SERVES 2-4 Ideally soak the spices except the ginger in water
overnight, to infuse for that galactic experience.
2 cups water
5 cloves In the morning, add the ginger and bring to the boil,
10 cardamon pods, crushed then turn down on low heat and simmer for 30
8 black peppercorns minutes or longer.
2-3 cinnamon sticks, or 1 tsp ground
Then add the tea and milk and heat gently without
cinnamon
boiling.
2cm fresh ginger, sliced or grated
2 star anise pods Add sweetener and rosewater, and serve very hot.
Pinch nutmeg
I like to make extra and keep it in the fridge with all
3 tbsp loose leaf Rooibos tea, or tea bags
the spices to infuse some more. Besides it’s just lovely
2 cups soy milk
cold, too.
Sweetener of choice or none
A dash rosewater

Tip
You can also use black tea
if you can handle the caffeine.
I really like deep dark unrefined
sugar for chai, but if you’re trying to
avoid sugar then add a little bit of
liquorice root powder and stevia to
sweeten. If rosewater isn’t your
cup of tea, by all means
leave it out!

37
 Cranberr y and Pecan Almond Pulp Cookies
These cookies are so healthy you can eat them for breakfast and throughout the whole day with a good
conscience. They provide an excellent energy source if you’re hiking, dancing, or working in the garden.
A rather handy and healthy way to use up leftover almond pulp from making Almond Milk (page 34).

MAKES ABOUT 12 LITTLE COOKIES Preheat your oven to approximately 160°C.

1 cup fresh almond pulp, leftover after Mix everything by hand, massaging love into the
making sweet, lush almond milk (page 34) mixture as you go, or use a food processor, still
2 tbsp flaxmeal adding the love.
1/2 tsp vanilla, extract or seeds
Shape little cookies and place on a baking tray lined
Pinch salt
with baking paper.
1/2 cup large shredded coconut
1 tbsp cranberries Bake for 30 minutes or until lightly browned.
6 medjool dates, chopped
4 tbsp coconut oil
If you own a dehydrator, you could neatly dehydrate
these cookies, but the oven does just a fine job.
1/4 cup roughly chopped pecans
1 tsp cinnamon Let them cool before enjoying.
Pinch nutmeg
Rind of 1 lime If they are too soggy and not crunchy, bake them
again at 100-120°C for another while to dry them out.
Optional and very yummy: 2 tbsp maple
syrup for extra sweetness It’s worth that extra effort; I reckon crunchy cookies
are way more exciting!

Tip
Instead of pecans use walnuts. If
you have the almond pulp but don’t feel
like baking these cookies just yet, you can
place the pulp in the freezer for later use,
but up to 3 months only. If you are going to
serve these cookies at a picnic or party,
perhaps dip them in melted raw chocolate
first! That doesn’t just look neat but
tastes naturally even more
delicious and decadent!

38
 Chia Coconut Pudding
with fresh Mango Mousse Lime and Mint

Are you bored with your toast and muesli breakfast, or just want to try something new? This chia
pudding is a great healthy recipe to have up your sleeve. You can adjust the topping to suit the season,
or to add what you’ve got at hand. As we all now know, chia seeds are a powerful nutritional package
with plenty of protein to keep you going. Chia pudding keeps for up to 3 days in the fridge and is ready
to eat any time. Enjoy for breakfast, or serve as a healthy dessert on a hot summer evening!

SERVES 2-4 Mix all the pudding ingredients together and let sit
for 5 minutes, then stir again to avoid lumps and
Pudding
place in the fridge for about 3 hours, or overnight.
400ml organic coconut milk (You could eat it after about 45 minutes, but waiting
1/2 cup rice milk longer is better for your digestion.)
1/2 cup chia seeds
2-4 tbsp maple syrup, depends on desired
Add another 1/4 cup milk if you want the pudding
sweetness more liquid, or keep it on the firmer side just like this.
1 tsp vanilla extract
To make the topping, blend the mango with lime juice,
Topping or you can even just chop the mango finely into cubes.
2 ripe mangoes
Dry-roast the coconut flakes in a frying pan without oil,
Lime juice
but keep an eye on them always, as they burn quickly!
Garnish
Layer the pudding in glasses topped with the mango
Coconut flakes
mousse, and garnish with toasted coconut flakes, a
Lime rind
touch of lime zest, and mint if you like.
Optional: torn mint

Tip
Go Middle Eastern and add 1 tsp
rosewater. You could add a pinch of
cinnamon and nutmeg to the chia seeds. Try
making a chocolate version by adding 1 tbsp
cacao powder and some maple syrup. I love
adding Inca berries, goji berries or chopped
prunes to the soaking chia mix. Of course you
can also use almond or cashew milk. Nuts are
heavenly roasted and chopped, then
sprinkled on top. Papaya or fresh
berries make marvelous
toppings too.

41
 Gluten-Free Bircher Muesli
with Simple Heavenly Fruit Salad

This bircher muesli is full of protein as well as slow release carbohydrates, making it the perfect
breakfast. I like adding a whole raaange of dried fruit and nuts, but you can simplify this recipe by
choosing just a couple. Just make sure you add enough to sweeten the bircher properly. I like this
particular recipe, but it’s absolutely up to you to add your favourite goodies. Oats have such a
delicious flavour and texture and are great for slow-release energy and cholesterol health. You can
make enough to last you for a couple of days, as bircher tastes really nice when it has had time to
infuse. Enjoy your energising decadent breakfast.

SERVES ABOUT 4-5 Mix everything except the apple and the puffed
things, and let it sit overnight in the fridge, or if you
Ingredients
live in a colder climate on the kitchen bench.
1 cup rolled rice or gluten-free oats

1/2 cup rolled amaranth or quinoa In the morning add the grated apple, puffed things
2 tbsp sunflower seeds and more milk, or water, if necessary to create a lovely
2 tbsp currants
porridge-like consistency.

1 tbsp sultanas, or cranberries

Voilà. It’s that easy and that delicious.
Few chopped dates
1 tsp cinnamon Enjoy topped with a fruit salad and a generous dollop
1 cup soy milk of creamy vegan coconut yogurt. Yum!
1 cup rice milk

1/2-1 cup water, depends on the oats you

have, larger ones absorb more water, finer Simple Heavenly Fruit Salad
ones less

1/2 cup puffed millet SERVES ABOUT 4

1/2 cup puffed amaranth

2 apples
1 grated apple
2 ripe nectarines, or peaches
To serve Tip 2 ripe bananas
Coconut Diemut, who lives in Locarno 1 handful strawberries
yogurt &
Switzerland, made me Bircher which 1 handful blueberries
Simple
blew me away: she added lemon zest, a
Heavenly 1 lime, squeezed
touch of stevia, hazelnuts and beautifully
Fruit Salad
ripe peaches. You must try that
combination one day. I also like adding a
few prunes or apricots sliced and
Cut the fruit into delicate bite-size pieces
soaked overnight for extra iron and mix everything gently. Let the mixture
and a caramel-like-mmm.... infuse for at least 30 minutes. Enjoy with
Bircher Muesli and a friend or two.

42
 Millet Porridge with Vanilla Strawberries
and Toasted Almonds

I adore wholegrain breakfasts; they’re so comforting and delicious. Particularly this combination
is just sublime. The secret however, is to cook the porridge for as long as you can. I like to make
this when I'm already in the kitchen doing something else, so you’re not hovering over the
porridge that needs its time. You can cook it for anything up to around 2 hours on the lowest heat,
but even an hour will make it really creamy. Under an hour it'll be a bit chunky and grainy. Since
people seem to be afraid of grains or carbs, you might like to know that ancient grains such as
quinoa, amaranth, buckwheat and millet are not actually grains, rather seeds or grasses, but they
work like grains in the kitchen and they happen to have complex carbs which provide your body
with slow-release energy, as well as some vitamins and minerals. There, no need to be afraid.

SERVES 4 Soak the millet in cold water overnight on your kitchen

bench, not in the fridge.
1 cup wholegrain millet
2 cups water In the morning, strain the water and add 2 cups fresh
2 cups rice milk (for sweetness) water, 2 cups rice milk and a pinch of salt.
1 cup soy milk (for creaminess)
Bring to the boil and simmer on low heat until soft. Then
Pinch salt
add the sultanas and the soy milk (you want to make sure
1/2 cup sultanas to add enough milk to make it creamy), and stir regularly.
Optional: pinch freshly ground cardamon
Cook the strawberry sauce ingredients until soft and
Strawberry sauce
delish.
2 cups strawberries, fresh or frozen

Splash water, no more than 1/4 cup Taste test for enough sweetness and adjust. Thicken
with cornstarch if necessary: to do this, mix 1 teaspoon
1/3 cup rice syrup, or to taste
1 generous tsp vanilla ground, or extract
cornstarch with a tablespoon of cold water, add to the
simmering strawberries, and cook for a minute or two
Garnish to thicken.
Almonds, toasted
and chopped Toast the almonds in the oven until fragrant, this is easily
done at 170°C for about 20 minutes, let cool then chop.
Tip
You could add some goji Once you have cooked the porridge long enough,
berries to the strawberry sauce as you can turn off the heat, leave the lid on and take
well as finely chopped apples as
a shower, get yourself ready for the day, or make
they give extra sweetness and bulk.
You can use whatever milk you love—whatever—but do consider giving the
like. If this is not enough porridge some rest as it then plumps up some more.
sweetness for ya, just add
some rice syrup. Serve topped with yummy healthy strawberry sauce
and crunchy almonds, mmm...

45
 Brown Rice Quinoa and Amaranth Porridge
with Apple Goji and Almonds

This is truly nourishing and delicious, but takes its sweet time to become utterly creamy. If you
organise things well, like getting ready for the day while the porridge is cooking (on low heat),
then it will seem like a breeze. Feel free to interchange the wholegrain combinations in this recipe.
The toppings for porridge are too many and colourful to name. I love simply stewed apples with
cinnamon and toasty almonds, but I've given you a few more ideas below. Have fun coming up
with your own fruity combinations, breakfasts will never be boring again and shall sustain you
each day, throughout your life, guaranteed!

SERVES 4 Soak the grains in 4 cups cold water in a pot

overnight, sitting on the kitchen bench.
1/2 cup brown rice
1/2 cup white quinoa In the morning, strain and add 2 cups fresh water, and
1/4 cup amaranth bring to a boil with a pinch of salt.
2 cups water
Simmer on the lowest heat possible until soft, about
2-3 cups rice or soy milk or other
30 minutes. Then add 2 cups of the milk, the
desired plant milk
cinnamon stick, other spices and dried fruit. Cook for
Pinch salt
a further 30 minutes or longer, until nice and mushy,
1 cinnamon stick
on the lowest heat possible.
1/2 cup currants and / or sultanas
1/2-1 cup chopped dates Continue cooking on very low heat for as long as
1 tsp cinnamon possible, keep stirring occasionally, adding more milk
Pinch nutmeg and cardamon until your desired creaminess is reached.

Garnish ideas: The longer the porridge cooks, the better, the creamier
Stewed apples or pears with cinnamon and plumper. If you let it sit off the heat before serving
Stewed blueberries with fresh banana goji for a few minutes that makes it smoother too.
berries, Inca berries, mulberries
Toasted coconut flakes, almonds
Serve with stewed fruit of
your heart’s desire and
Toasted pumpkin or sunflower seeds
some toasty nuts.
Tip
In this photo I It’s smart to use leftover grains
added stewed to speed up your brekky and it
also lends extra creaminess. If you
apples with
need it to taste sweeter by all
cinnamon goji means add some sweetener of
berries and toasted your choice!
almonds.

46
 Apple Crumble à la Gala
with Vanilla Custard

You’re on a sugar-free diet and desperate for something sweet? Then this recipe is perfect for you,
but everyone else too! Ok it could be a dessert too. 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. Choosing cooking
apples makes a delicious difference too. I adore how one can eat something sweet that’s
thoroughly satisfying, but not at all naughty. Vanilla Custard (page 213), or if you’re a bit lazy
coconut yogurt, will absolutely lift up your crumble experience to another level.

SERVES 6-8 Preheat oven to 170°C.

Dry crumble Juicy apple Wash and cut the apples into bite-sized pieces.
ingredients ingredients
11/2 cups gluten-free
Mix with the rest of the juicy apple ingredients and
1kg cooking apples
rolled oats place in a glass baking dish, or whatever you’ve got.
1/2 cup oat milk
1/4 cup buckwheat
1 tsp cinnamon When baking crumbles a whole range of baking trays
and 1/4 cup rice flour
Juice of 1 lemon or dishes will suffice. I like to use my 20 x 30cm glass
1/3 cup shredded
coconut 2 tbsp sultanas lasagna dish.
1/3 cup walnuts 1 handful dates,
chopped Now mix the dry crumble ingredients well. Then add
3 tbsp sunflower
seeds the wet ones and mix, crumble it over the apples and
For an oat-free push down with your finger tips, so that you don’t
1 tbsp poppy seeds crumble topping
1 tsp cinnamon alternative: flatten it but leave some crumbly mountains.
Rind of 1 lemon 1 cup walnuts or
Bake for about an hour or
pecans chopped
Pinch ground cloves until the apples are
1 tsp cinnamon
Pinch salt really soft, the milk
2 tbsp olive oil
Tip
has been mostly
Wet crumble 2 tbsp almond meal By all means add some pears or
ingredients absorbed and quinces, blueberries, or raspberries to
2 tbsp buckwheat
1/4 cup coconut oil becomes an the apples. Add dried apricots or goji
flour
ooey gooey berries instead of sultans and dates. You can
3 tbsp rice syrup 1/2 cup desiccated stew the apples before hand, reducing baking
or shredded caramel-like
1/4 cup water time by half! Instead of walnuts use hazelnuts,
coconut sauce and the almonds, or pepitas. If you are happy to use
oats are a some alternative sugar use coconut
perfect nicely sugar instead of rice syrup—that
version is to die for.
toasted crunch.

49
 Gala's Granola
Who doesn’t love a good granola? Not just kids, that’s for sure. The whole Western world seems to
think it’s normal to eat granola, which is really crumbled cookies in disguise for breakfast! So, I
have added a lot of blood-sugar-level-balancing cinnamon, and invigorating and fertility
enhancing maca powder to make my granola more medicinal.

SERVES 4 Mix all the dry ingredients well, then add the wet
ones, massage a little and spread onto a baking tray
Dry ingredients
lined with baking paper.
2 cups gluten-free rolled oats

1/3 cup buckwheat, or rice flour Bake at 150°C for about 30-45 minutes or until
1/2 cup roughly chopped almonds everything goes a little bit brown and the whole
house smells like heaven.
1/4 cup sunflower seeds
Pinch salt
Add the dried fruit while the baking tray is still hot
2 tbsp cinnamon and mix well, then let cool.
Pinch nutmeg
Store in an airtight container, but most importantly
Wet ingredients enjoy eating this naughty ‘breakfast’ wholeheartedly.
1/4 cup coconut oil
1/4 cup rice syrup
2 tbsp water

To add just after baking Tip

or towards the end Instead of maca you could
1/2 cup currants use any protein or superfood
2 tbsp sultanas
powders, or leave them out all
together. Have a play with your
1/2 cup chopped organic apricots favourite dried fruit
1 tbsp maca powder combination. Goji and fig for
example. Or prune and
mulberry.

50
 Delicious Banana Bread
with Cinnamon Walnut s and Dates

For years my friends, I have worked on creating the perfect vegan, gluten and sugar-free banana bread
to satisfy myself, and now you! My main aim was to create a banana bread that won’t leave me feeling
guilty, but pleasured. Comfortable in my skin. Nourished. This recipe works marvellously. Banana
bread is definitely not a bread: come on everyone, it’s a cake. Things are not always as they seem…

MAKES 1 BREAD TIN Preheat oven to 180°C.

Dry ingredients Mix the flaxmeal with the milk and lemon juice or
1/2 cup almond meal vinegar and set aside for about 5 minutes.
1/2 cup buckwheat flour
Sieve and mix the dry ingredients in a bowl and set
1/4 cup rice flour aside.
1/2 tsp bicarb
Pinch salt Melt the coconut oil.
1 tbsp cinnamon
Mix the rest of the wet ingredients in a bowl and set
1 pinch nutmeg
aside.
1 cup or 150g chopped dates

1/2 cup walnuts, chopped, keep a few for Peel and squash the ripe bananas with your bare
on top clean hands into nice mush and add to the rest of the
Wonderful option: 1 tbsp maca powder wet mixes. Then add all that wetness to the dry mix.

Wet ingredients Pour into a bread tin or baking tray lined with baking
3/4 cup rice or soy milk paper.
1/4 cup flaxmeal
1 tsp lemon juice, or apple cider vinegar
Give the tin a bang on the bench to release any air
bubbles.
1/4 cup coconut oil
1 tsp vanilla extract Place a few walnuts on top and press them into the
3 very ripe dough a little.
bananas, Tip
about To make this recipe paleo- Bake for about 50 minutes, or until a knife
300g compatible, exchange the rice and inserted in the middle comes out cleanish (a
buckwheat flour for almond meal and
slight streak of gooey banana is ok as this
coconut flour, or whatever other paleo flour
you have. To make your own flaxmeal just grind recipe is loaded with bananas).
flaxseeds in a coffee grinder or blender until
resembling fine flour. If you don’t like dates, Fantastic!
by all means use sultanas or apricots instead.
If you have stevia drops, you could Enjoy hot, cold, luke warm, that’ll all be divine.
totally add a few in this recipe
too, but just a few! Toasted, topped with nut butter, Vanilla
Cashew Cream (page 261), naked, alone or with
other yummy people.

53
 Apple Carrot Zucchini Loaf
with Walnut s and Chia Seeds

I created this recipe to satisfy my cake cravings in a healthy wholesome manner so that I don’t feel
bad for eating cake. A mildly sweet snack that's suitable even for breakfast, or as a muffin for kids’
lunch boxes. The sneaky addition of chia seeds on top of all the other fab ingredients is just the
right nutritional bomb. If you leave out the sweetener altogether, which you can do without
altering the rest of the recipe, it can be eaten as bread totally guilt-free. If you add the sugar, then
you have a veggie filled cake which I think, despite the sugar, is still rather good for you. Especially
with almond butter and a glass of Super Fresh Almond Milk (page 34) it’s just lovely, I promise.

MAKES 1 BREAD LOAF Preheat oven to 180°C. Line a loaf tin with baking paper.

Wet ingredients Mix the rice milk with the chia seeds in a bowl big
1/2 cup coconut oil enough for all the wet ingredients, and let sit for
1/2 cup coconut sugar about 20 minutes.
3/4 cup rice milk While the chia seeds are doing their thing, grate the
2 tbsp chia seeds
apple, carrot and zucchini.
1 tsp lemon, or apple cider vinegar
Roast and roughly chop your walnuts.
Dry ingredients
1 cup almond meal Melt the coconut oil.
1 cup buckwheat flour
Mix your dry ingredients and set aside.
1/2 cup rice flour
A little pinch salt After the 20 minutes, mix the wet ingredients with the
1 tsp bicarb chia seeds, then combine with the dry ingredients.
1 tsp cinnamon
Add the vegetables, apple, walnuts and mix
Other ingredients everything thoroughly, but gently.
1 smaller zucchini,
about 100g Pour into the lined loaf tin, place the extra raw
Tip
1 smaller
walnut halves on top to decorate, and bake
If you want things less sweet
carrot, about
try 3 tbsp maple syrup or ½ cup of
for about 1 hour.
100g
rice syrup instead of the coconut sugar.
1 apple, Instead of walnuts try pepitas, sunflower
Check after 50 minutes if the loaf is done
about seeds or brazil nuts. You can use pre-mixed by sticking a dry knife in the middle. If it
100g
gluten-free flour blends instead of the comes out clean it’s done, if it comes out
3/4 cup buckwheat and rice flour. You could try with batter stuck to it, it’s not. In that case,
walnuts, adding 2 tbsp sultanas, currants or
roasted bake another 10-20 minutes.
dates chopped. You can use olive
Few walnuts oil instead of coconut oil.
Et voilà! The house should smell scrumptious.
for garnishing

Let cool completely to cut neatly.

54
 Protein Power Muesli Bar
In 2007 I studied a course in Sydney called Food as Medicine and was introduced to this kick-ass
macrobiotic nut and seed bar sweetened only with rice syrup, which is to die for. Since then I have
been creating my own versions with different amounts of ingredients, and the addition of extra
virgin coconut oil and superfoods for boosting goodness and taste. This is serious healthy and
delicious snacking at its best, and it’s super handy too.

M A K E S 1 V E R Y L A R G E T R AY Dry-roast the nuts and seeds separately, in order of

30 X 30CM
the largest nuts first.

2 cups sunflower seeds Make sure you roast them slowly on low to medium
1 cup sesame seeds heat so they don’t burn but roast throughout, giving
1 cup almonds the bar a most delightful toasty flavour and crunch.
1 tbsp chia seeds
While the nuts and seeds are still hot, mix everything
1 cup desiccated coconut
in a big bowl and place gooey mixture on a baking
1 pinch salt
tray lined with baking paper. Put another piece of
1/2 cup un-sulphured apricots, chopped
baking paper on top, and press down firmly with your
1/4-1/2 cup sultanas
hands to flatten.
1/4-1/2 cup currants
1/2 cup coconut oil Chill at least 1 hour then chop into desired pieces.
1/2-3/4 cup rice syrup
Cover in shredded coconut if desired, or eat naked.
Optional extras
Bon appétit!
1 cup puffed millet
1 cup puffed amaranth
1 tbsp cacao nibs Note: Store in the fridge or freezer. If you live in a cold
climate you could leave the bars on your kitchen bench.
1 tbsp vegan protein powder
1 tsp maca powder Remember they will fall apart in the heat, as the coconut oil
1/4 cup pumpkin seeds and rice syrup need to be cold to remain firm.

If that does happen, don't worry; you can always press the
crumbs into the baking tray and refrigerate it. Alternatively
you can use the crumbly bits as a delicious sprinkle on your
breakfast.

What are
you waiting
for?

57
 Scrambled Tofu
When I started experimenting with this recipe I was very surprised and delighted how much it
looks like the real deal, but tastes even better! You can use whatever vegetables you have at hand,
but I found pumpkin gives the scramble a nice full body sweet flavour and eggy colour. This is a
great hang-over breakfast when you’ve had too many drinks or sweeties and need a savoury
grounding start to your day. Enjoy with organic sourdough wholegrain bread drizzled with olive
oil, avocado salsa and a hot cup of dandelion coffee

SERVES 4 OR 2 HUNGRY BELLIES Heat olive oil and fry the spring onions, chilli and
garlic, and crumbled the tofu with your hands straight
500g organic firm tofu
into the pan.
4 tbsp olive oil
6 spring onions, chopped Fry until the tofu is a little brown.
1 carrot and / or sweet potato, grated
Then add the grated vegetables and spices.
1 zucchini, grated
1 generously overflowing cup pumpkin, Cook well for about 20 minutes or until the scrambled
grated tofu looks nice and egg-like and the vegetables are
1/4 cup savoury yeast flakes soft. You might like to add just a little dash of water.
2 tbsp sweet paprika
Mix often, and adjust flavours with tamari and sweet
1 tsp turmeric
paprika.
Tamari, to your liking, I like lots
Salt and pepper to taste Towards the end add the yeast flakes and the parsley,
1/4 bunch parsley but keep a little for garnishing.
3 kale leaves, chopped finely or baby
spinach Serve with parsley, freshly cracked pepper, awesome
Optional: 1 chilli and 2-3 garlic cloves, crunchy sourdough toast and Salsa (page 86).
crushed

Optional: 1/4 red capsicum, chopped very

finely

Tip
Try using basil instead of parsley
and a couple of chopped tomatoes to
make this an Italian affair. This recipe
can also be used as a filling for
cabbage leaves. I’m sure you’ll come
up with some creative ideas
yourself. Go for gold!

58
 Gala’s Healing Kitchari
I love how making kitchari makes the house smell divine and therefore activates one's 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, how good is that? 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 (page 203) or Apple Date Tamarind Chutney
(page 205), then you’ve got yourself a decadent dinner affair. However, this also makes a perfect
savoury breakfast. Enjoy followed by Chai (page 37) and yoga nidra.

SERVES ABOUT 6 Soak rice and beans overnight in water to cover

generously. Strain in the morning and add the fresh water.
1 cup basmati rice

1/2 cup mung beans Bring to a boil and simmer with the bay leaves and
5 cups water turmeric.
1 carrot, about 120g chopped into small
Cut the vegetables into small cubes.
pieces
1 zucchini, about 120g chopped into Add the longer cooking vegetables such as celery and
small pieces
carrot and continue to simmer.
2 stalks celery, about 80g, chopped into
small pieces
After about 20 minutes add the salt, pumpkin and
2 cups or 150g pumpkin, chopped into zucchini. Simmer until everything is mushy and soft, then
small pieces
add the kale towards the end.
2 tbsp coconut oil

11/2 tsp cumin seeds, roasted and crushed Let sit a few minutes to infuse its magic.
11/2 tsp coriander seeds, roasted and
crushed Heat the coconut oil in a small pan and add the ginger,
11/2 tsp mustard seeds mustard seeds, cumin and coriander and fry gently until
1 tsp turmeric seeds begin to pop. Add a pinch of cayenne and now
2 bay leaves
add all the spices to the kitchari.

2 tbsp ginger, chopped very finely or grated

The longer and slower you
2 tsp salt cook the kitchari the more Tip
1/4-1/2 tsp cayenne pepper warming it becomes and Experiment with different
5 leaves of spinach or kale, about 60g in my opinion tastier. vegetable combinations, but do
keep them in small pieces. You can
Optional marvellous addition: Pinch hing
Mix lovingly with a even make kitchari with quinoa
/ asafoetida
instead of rice. Did you know
wooden spoon and serve
Garnish and serve with that deep breathing can
with a garnish of coriander, aid your digestion?
Freshly chopped coriander
a lime and a wedge of
1 lemon or lime, in wedges, for drizzling lemon, and some pappadums.
For dinner: pappadums, fried in coconut oil
Ommm…
61
 Roasted Activated Nut s
I recommend making a larger batch than needed if you are going to go to the trouble of activating and
drying your nuts. This is a great thing to do when you’re already doing other things in the kitchen. Do
buy raw organic nuts, not salted or toasted. Activating nuts basically just means soaking them in water
overnight. This is said to neutralise the enzyme inhibitors present in their shell and reduces the phytic
acid, which supposedly inhibits the absorption of minerals in our human bodies. However, these things
are more complicated to be fair. To retain the goodness and unsaturated fatty acids don’t roast the hell
out of them, roast them on low heat for a longer period of time. Unsaturated fatty acids have been
shown to lower blood cholesterol levels and lessen the risk of cardiovascular disease. Nuts are a fantastic
source of vegan protein and taste gob-smackingly heavenly delicious when you get that crunch just
right. May the force be with you!

1 cup almonds In one bowl soak the walnuts and cashews and in another
1 cup brazil nuts the almonds and brazil nuts. Add warm water with a pinch
1 cup walnuts of salt (optional) and let sit overnight, out of the fridge,
1 cup cashews about 8-12 hours, but 4 hours will do if you’re in a hurry.
or whatever nut combo you prefer
Strain and let drip for a while to get rid of as much water
Water, filtered preferably
as you can. Keep these two separated nuts on separate
Salt
baking trays as they vary in baking time.

Preheat oven to 140°C.

Tip If you want them extra salty rub some salt all over them
It is tricky to get the oven at this point.
temperature and baking time just right,
so be patient with yourself. I still burn my Bake the nuts on two separate trays lined with baking
nuts when I forget about them or am impatient paper for 60-90 minutes, shaking them occasionally.
and turn the heat of the oven up too high. It’s
better to keep the temperature on the low side and Bake until they smell toasted, taste dry and are
use the time to be at home while they’re doing
crunchy once cooled a little. You might have to test
their thing. On the other hand, they can take
forever if you are too careful. Did I mention one nut every now and then. Be aware that they
it’s really really hard not to eat all of reveal their true crunchiness once they’re cooled.
them in a couple of days? Good When you eat them really hot straight out of the oven
luck courageous you!
they are always soft. I like to bite one in half, and if it looks
browned or toasted in the middle (showing it’s more than
likely ready) I take another out, let it cool and eat it. Only
then can I taste and feel what actual crunch it has.

Make sure you’re giving them enough time to get

crunchy, but don’t burn them. Oh well; another one of
life’s fine balances.

62
Golden Cauliflower Chia Fritters
and Green Goddess Tahini Dip, page 67
2. BURGERS,
CRACKERS,
BREAD
AND
PANCAKES
 Golden Cauliflower Chia Frit ters
and Green Goddess Tahini Dip

These are my favourite fritters. I like to make these delicious golden little things for anyone that allows
me into their kitchen. More than a handy snack to have in the fridge or freezer, they make sexy finger
food, or wraps, they can even star as the main act for dinner, accompanied by a grand salad. This must
be one of the best ways to eat that cancer-fighting, cruciferous vegetable: cauliflower. Filled with
omega-3 fatty acids from the chia seeds and our anti-inflammatory superhero curcumin in turmeric,
this recipe shows how versatile, healthy and delicious a plant-based gluten-free recipe can be!

MAKES ABOUT Mix the dry ingredients well.

20 LITTLE FRITTERS

Add the rest of the ingredients, mix everything and let

Dry ingredients
sit for about 30 minutes, giving the chia seeds a
11/2 cups chickpea flour chance to expand and in return hold the fritters
2 tbsp chia seeds together.
1/2 tsp turmeric
1 tbsp sweet paprika
Sometimes the mixture can be more dry or wet
depending on the size and water content of the
1 pinch cayenne pepper
cauliflower, so just adjust with milk and / or flour to
1/2 tsp bicarb
reach the right consistency that will hold when fried.
1 tsp salt
A few screws of your black pepper I’d recommend test frying one before doing all of
grinder
them.
Wet ingredients
Form little rounds, about 2 tablespoons each, with wet
1 cup rice milk
hands. Fry in coconut oil on medium heat until golden
Coconut oil for frying
brown and thoroughly cooked. Roughly 5 minutes on
More ingredients each side, the longer they fry, the better, you want the
1 small cauliflower, grated coarsely
cauliflower to cook in the middle, so take your time.
about 700g
While frying the rest, you can store them in the oven at
1/2 cup spring onions,
chopped around 130°C until serving, which gives them another
about 4 stalks chance to cook through.
1/2 bunch Tip
parsley, They store well in the fridge or freezer, ready to be
The chia seeds work as an
green and heated in a toaster or grill.
egg replacement, as well as the
stalk
chopped chickpea flour, also called ‘besan
flour’. You can add 1 cup of
Enjoy these with Green Goddess Tahini Dip
leftover cooked grains to this (page 191), Coconut Coriander Chutney
recipe; millet or quinoa (page 203) or Avocado Zucchini Dill Dip
tastes very nice. (page 191).

67
 Gala’s Kidney Burgers
with Balsamic Mustard and Red Onion

This recipe is a random late night creation with flavours and textures that I got very excited about and
have to share with you! Enjoy these meaty burgers with Tomato Harissa (page 206) or Tofu Sour Cream
(page 194), as a snack, in wraps, in a burger bun, with a juicy salad, whatever. Totally delish, I promise.

MAKES ABOUT 20 BURGERS If using dry beans, soak them overnight in lots of
water, then boil with the lid on in plenty of fresh water
1 cup dry kidney beans, or 2 tins until soft (which can take up to 2 hours), with an
10cm piece of kombu seaweed, optional optional but recommended piece of kombu. Strain
2 cloves garlic, crushed when the beans are soft, let cool. Or just use good
1 small red onion, diced finely old tins.
1 red capsicum, chopped very finely
Smash the beans with your hands and squeeze.
1 carrot, grated
Plenty fresh oregano, or dried about 1 tbsp Add rest of the ingredients, taste test and adjust to
2 tbsp tomato paste your liking.
1 tbsp mustard
Make sure they’re cool, which will help them hold
1 tbsp balsamic vinegar
together. Only then form patties and fry in coconut oil
1/4 cup fresh parsley, chopped
for about 5 minutes each side, making sure they’re
Salt and pepper
nice and brown.
Tamari, to taste
1 cup chickpea flour Once fried and slightly cooled they harden
Coconut oil deodorised or rapeseed oil, significantly.
for frying
Enjoy the creative possibilities these little burgers
offer—see tip below.

Tip
You can add finely chopped kale
and one grated zucchini for a greener
touch. Add 1 cup cooked quinoa, rice or
millet. Coriander and turmeric are also a
nice spice combo in these burgers, or basil
and sun-dried tomatoes. Add an organic
thick juicy green chilli, chopped finely.
Or make up your own variations—
the possibilities are yet again
endless.

68
 Tofu Chickpea Burgers
with Poppy Seeds and Sweet Paprika

A veg cookbook without a tofu burger recipe? Impossible. That’s not the only reason why you may
find this recipe here though. No, as a matter of fact, I love tofu burgers, especially when they have
just hopped off the pan and are crispy hot. I’ve overindulged while frying these too many times. I just
can’t resist. They are handy to have in the fridge or freezer, ready for a quick meal, or snack. If you
are using a tin of chickpeas, keep the chickpea water (aka aquafaba) and make Mayonnaise (page 202)
with it. So nutritious and delicious—serve these burgers with salad and a cold kombucha!

MAKES ABOUT 20 LITTLE BURGERS In a biggish bowl, crumble tofu and mash chickpeas
with your hands. This requires a good amount of
300g firm tofu
force.
1 cup cooked chickpeas, or 1 tin
1 medium carrot, grated coarsely Add the rest of the ingredients and mix well. Let the
1 medium zucchini, grated coarsely mixture sit for a few minutes for the chia seeds to
1 small red onion, chopped very fine
swell.

1/2 cup parsley, chopped, or other herbs of Make sure the consistency is not too wet or too dry
your desire, add lots
and if needed adjust with more flour or milk. If the
11/2 tbsp chia seeds
batter is too wet it will be hard to shape burgers in
1 tbsp poppy seeds
your hands, if too dry they'll crumble. The amounts in
1 tbsp sweet paprika
the recipes should work, but the chances are that my
Pinch turmeric
medium zucchini ain't your medium zucchini, hence
1 tsp bicarb adding more or less wetness.
Salt, to taste, add enough!
Tamari, to taste start with 1 tbsp Then fry one burger to test its consistency. When
you’re happy with your result, shape your burgers with
1/2 cup chickpea flour
wet hands into smaller sized patties and fry gently in
1/2 cup maize flour
lots of hot oil, until golden
1/2 cup soy, or rice milk
brown. This may take 4
Lots of coconut oil, for frying
minutes or more on
each side. Tip
Enjoy. Instead of the sweet paprika, add
a Mexican spice mix—yum. You can
leave out the chickpeas and add a
touch more flour instead. You could
add ½ a cup of leftover grains such
as quinoa for extra protein and
texture.

71
 Sprouted Ancient Grain Frit ters
à la Pete Melov

I learnt this recipe from Pete Melov—a very passionate and wonderful health pioneer in Sydney—
many years ago now when I was volunteering in his super healthy and delicious food cafe in Bondi.
He made sure to tell all his customers that quinoa, buckwheat, millet and amaranth are not
actually grains, but seeds, which came as a welcome surprise. Most Sydneysiders are on some
carb-free diet, you see. I never wrote down his actual recipe but tried replicating it until I was
100% satisfied with the outcome, and it changed my life for good. If you accidentally add too much
water, don't fret, make pancakes instead! Make these fritters along side of Avocado Zucchini Dill
Dip (page 191) and Cabbage Beetroot Arame Pickles (page 127).

MAKES ABOUT 25 LITTLE FRITTERS AND ONE SMALL BREAD

1 cup white quinoa

1 cup wholegrain millet
1 cup wholegrain buckwheat Tip
1/2 cup wholegrain amaranth If you’ve added too much water to
2 tsp salt, or to taste the batter and you don't want to
make pancakes you can add some extra
1/2 tsp bicarb
flour to hold the darlings together.
Herbs and spices of your choice
Naturally, you can have a play with
herb and spice combinations in
1 tsp turmeric
this recipe.
1 tbsp sweet paprika
1 tsp thyme and 1 tbsp rosemary or 1 tsp oregano, or dill

To add after blending

1/2 bunch spring onion or 1 small brown onion, chopped

1 large carrot, grated coarsely
1 zucchini, grated coarsely
Pete also recommends adding a touch of slippery elm to the batter

Also
Coconut or rapeseed oil, for frying

For the bread

1 red onion
Generous sprinkle rosemary
Olive oil salt and pepper
1 handful olives

For instructions see the next page.

72
 Sprouted Ancient Grain Bread
with Red Onion Rosemar y and Olives

Thank you Pete Melov for sharing your insatiable first hand health information with all of us.
You’ve changed thousands and thousands of peoples lives for the better, and still do. Pete
continues to make heaps of other awesome goods which are ever expanding, so go and check him
out next time you’re in Sydney!

Soak the quinoa, millet, buckwheat and amaranth in enough water to generously cover
overnight then strain through a sieve and let ‘sprout’ for 1-2 days in the sieve. Rinse daily.

Keep them sprouting on the kitchen bench, not the fridge. If you really mucked up your
cooking time management and can’t continue this recipe, you can place the sprouted
seeds in the fridge for the following day. Or make the batter and freeze it—that works
too. One has to have options in the kitchen for when life takes over and sprouts fall
down the to-do list, for example because of a surprising hot night with your lover. You
do not want to become an anal health nut that prioritises germination over sensuality.

Now, let’s get on with it: assuming you sprouted your grains and are ready to make
fritters and bread, preheat your oven to 180°C.

Blend all the soaked ancient grains with the salt, turmeric, sweet paprika and seasoning
to taste with a handheld mixer. Then add the vegetables, onion or spring onions, and
thyme or rosemary. Make sure you add just a little water (1/4 cup) at a time, so the batter
is not too thin.

Take half of the batter and pour it into a bread tin lined with baking paper, cover with
sliced red onions, rosemary, olive oil, salt, pepper and olives if you like.

Bake for 1.5 hours!

With the other half of the batter fry little fritters gently and slowly in hot oil. The longer and
slower you fry them the more cooked they will be inside. Do make sure they brown nicely.

Best enjoyed warm… mmm…

Nice with anything avocado.

You can store them in the fridge or freezer, and warm or defrost them in the toaster or
frying pan. These guys are an awesome snack, wrap filling, or as a meal accompanied by
a salad. A complete protein. Genius.

75
 Mexican Cornbread
with Chilli Coriander and Cumin

When you want a gluten-free bread for savoury snacking this cornbread is your choice. It goes
very nicely with any darn soup, with just about any dip, or nice and simple topped with a few
slices of tomatoes, sprouts and a drizzle of lemon juice. I personally like enjoying cornbread
undressed. I’ve made this recipe sooo many times, because I love fresh cornbread but also because
I couldn’t get the recipe right for years. Now you get to enjoy the bounty of these tribulations. The
only place you’ll find ‘success’ before work is in the dictionary! I think it’s a bit fancy and fantastic
making my own bread—I hope you do too. This is the perfect bread for the Red Lentil Sweet
Potato Coconut Lime Soup (page 156) and the Mexican Black Bean Stew (page 159), but it is also
absolutely divine topped purely with avocado and a drizzle of lime and a leaf of coriander.

MAKES 1 FOCACCIA LOOKING LOAF Preheat your oven to 180°C and line your baking tray
2 0 X 2 0 C M B A K I N G T R AY
with baking paper.

Dry ingredients Sift the dry ingredients in a bowl.

1 cup very fine quick cooking polenta
Mix the milk with the vinegar and let sit for about 15
1/2 cup chickpea flour
minutes.
1/2 cup gluten-free all purpose flour, or
chickpea flour
Mix the flaxmeal with the water in another bowl and
2 tbsp flaxmeal (golden if possible) with 1/4
cup water let sit for about 15 minutes.
1 tsp bicarb or baking powder
Prepare your other bits.
1 tsp salt
1 red chilli deseeded and chopped very Add the wet mixes into the dry mix.
finely, or 1/4 tsp chilli flakes
1 tsp each coriander seeds and cumin
Add the rest of the ingredients.
seeds dry-roasted and crushed in a mortar
and pestle­—keep 1/2 tsp for garnishing the Mix lovingly, then pour into a rectangle baking dish
top of the bread lined with baking paper and sprinkle those extra
spices on top.
Wet ingredients
1 cup soy or rice milk Bake for 35-45 minutes or until it browns slightly and a
1/3 cup olive oil knife inserted in the middle comes out
1 tsp apple cider vinegar relatively clean.

More ingredients Best to cool the bread before

1 corn off the cob cutting to avoid crumbling. ‘Don’t buy it,
be it!’
1/4 each red and green capsicum, chopped
finely How can you resist warm — Yves Delattre.
A few tablespoons of coriander, chopped vegan cornbread?!
finely

76
 Spicy Almond Pulp Protein Crackers
with Raw Beetroot Garlic Cashew Dip

This recipe provides a neat and crispy way to use the almond pulp left over from making almond milk.
Totally grain-free, paleo friendly, naturally gluten-free and vegan. These crackers are nicely paired with
the Raw Beetroot Garlic Cashew Dip (page 200). I can’t help myself with these, they have that crunchy-
salty quality that makes me want to eat one after another and another and another…

SERVES 6-8 Preheat oven to 170°C.

3/4 cup almond pulp, left over from Mix everything well, starting with your dry ingredients,
making almond milk followed by the wet ones.
3/4 cup chickpea flour, or a touch more
1 tsp sweet paprika
Knead to an earlobe consistency: meaning, so the dough
doesn’t crumble or stick to your hands. You may need a
1/2 tsp chilli flakes
touch more flour or water. Adjust amounts until a non-
1/2-1 tsp salt
sticky, non-crumbling dough is formed.
Freshly ground pepper, to taste
1 tbsp sesame seeds, black or white Let the ball of dough sit for about an hour to improve its
1/2 cup olive oil digestibility. This is fully optional.
1-2 tbsp water, depends on the wetness
of your almond pulp Roll the dough on a piece of baking paper with a piece
2 tbsp fresh parsley of baking paper on top of it, so it doesn’t stick to your
Nudelholz (rolling pin).

Now place the rolled out dough, on the baking paper,

onto the baking tray and slice lines into it to create the
shape of your special crackers. I like triangles, at school I
learnt triangles are the strongest shape to hold up
Tip bridges.
Try different herbal variations
such as thyme, sweet paprika and Bake for 20-30 minutes until slightly browned. The
cumin, black onion or caraway seeds. baking time will vary depending on your understanding
You could also try basil and sun-dried of roll out ‘thin’.
tomatoes, sesame and poppy seeds or
oregano and olives. The book Aphrodite Check the oven regularly, you want them to be crunchy and
suggests a handful of oregano thrown
cooked, but not burnt. They're called crackers for a reason.
in the hot bath shared with your
partner is an erotic
You could flip the lot once for the middle to crunch up
experience.
too.

If in doubt turn down the heat and let the crackers dry
and become crunchy in their own sweet time, which they
will. Slower and lower works wonders here.

79
 Italian Flax Crackers
If you are anything like me and have an addiction to crackers and chips, or anything of the like then these
guys will satisfy you, guaranteed. I found these amazing flax cracker human discoveries when I was diving
into the world of raw foods and learning about using food as medicine. How to eat to heal. These are
great when you’re on a no bread and sugar diet and you want something crunchy and satisfying. From
experience I can say homemade flax crackers are the bomb. Make lots and take them everywhere.

MAKES 2 LARGE Soak the flaxseeds with the water for a minimum of 4 hours or
F L AT B A K I N G T R AY S
overnight. Make sure you mix the lot after a couple of minutes to
loosen the mass.
1 cup flaxseeds, brown or
golden
Preheat oven to 150°C.
1 cup water
1 large carrot, about Blend the gooey flaxseed mixture with the rest of the ingredients in
150g a blender on low until you’ve managed to get all the big bits
1 zucchini, about 100g blended somewhat, not an easy task, but greatly simplified by using
1 red capsicum a tampering stick.
1 small red onion
Spread mixture onto two baking trays lined with baking paper, if you
2 garlic cloves
skip the paper, you will regret it for life. Make sure the surface is evenly
1 tsp rosemary
spread and not too thick or too thin. I know this is difficult, be patient.
1 tsp marjoram
1 tsp oregano With a knife slice triangles, or whatever shape you want your
1 tsp thyme crackers to be, into the flattened mixture. If you skip this step, the
1 tsp salt, or to taste batter might bloat into a balloon and separate in the middle. An
2 tbsp olive oil interesting obscure thing that still tastes good.

Bake for about 1 hour, depending on how thick or thin you managed
to spread them, so check regularly if they are ready, dry, browned
and crunchy. The baking time entirely varies depending on the
thickness of your crackers and the mojo of your oven.

The trick is obviously not to burn them but to bake them until they
Tip are crunchy. To ensure this task is successful, err on the lower oven
If you prefer your crackers temperature side and give them plenty of time to ‘dry up’,
more on the plain tasting side leave checking regularly. Otherwise, if they are still soggy, you can
out the herbs, onion, capsicum and make wraps with them, which is not something we desire in a
only add the carrot, zucchini and salt.
cracker recipe, but still very handy and tasty.
That is also very nice. You could add wild
foraged herbs instead of dried ones, or
I always get bits that are perfectly crunchy and bits that are soggy.
both. You can add a few tablespoons
of chia seeds, sunflower seeds or I then break off the crunchy bits and re-bake the damper bits at a
pumpkin seeds to the lower temperature, 120°C or so, to crunch them up properly.
mix. Yum.
Good luck! I guarantee you full carb-free cracker satisfaction!

80
 Cheesy Kale Chips with Dill
Ditch the kale chips from the store and revel in the miracle of making them yourself. All fresh
and crunchy with hardly any air-miles. Yes, they’re a little different homemade, but they’re fun
and too tasty, I promise. You can make these cheesy or just salty. Once you've suceeded with a
crunchy chip and you leave them sitting around for too long; they’ll go soft. So, enjoy them fresh
and need I say a glass of something very cool and wet will go terribly nicely with these.

SERVES 2-4 Preheat oven to roughly 100°C.

150g or 1 large bunch kale, curly or flat Wash and dry the kale thoroughly. If you have a salad
4 tbsp extra virgin olive oil spinner, now is the time to use it. If not, place the
1/4 cup savoury yeast flakes damp kale in a tea towel, wrap it up and swing it
Sprinkle salt around to release the excess water.

1/2 cup raw cashews soaked in 1 cup water Pull the kale off its stalk and tear into large pieces, as
for 4 hours or overnight
they will shrink.
1 tbsp dried dill

Strain the cashews and blend with the rest of the

ingredients, except the dill; into a thick paste. I like to
use a handheld blender for that.

Tip Massage the leaves with all of the cheesy goodness

You can make a simpler version by and dill until every leaf is covered.
just adding salt and olive oil, and if you
like a sprinkle of yeast flakes; that’s much Spread the massaged kale onto 2 baking trays lined
faster and just as tasty! You can also hurry with baking paper. Make sure to give each piece
things along with a higher oven space for it to bake properly. If you overlap any
temperature; but then you’ll have to
pieces, they will not crunch up. I’ve tried.
watch them closely to avoid
burning.
The baking time will depend on the thickness and the
water content of the kale, but from my experience,
they usually take about 1-11/2 hours. For optimum
crunch effect, you have to flip them halfway through
the baking time.

83
Polenta Triangles with Asparagus Olive
and Basil and Tomato Harissa, page 93
3. ENTRÉES
AND SIDES
 Raw Tacos
with Walnut Mince, Salsa and Cashew Sour Cream

One day I gave a cooking class at Sydney University for the Vegetarian Society, forgetting the fact that
students are usually very hungry and poor. Raw tacos were not the best choice as they aren't very
economical. I was stoked at how much they loved the recipes, including the Raw Banana Passionfruit
Cheesecake (page 248), but I swore next time I’d choose to make a huge pot of curry. This is a marvellous
recipe for the heat of summer, accompanied by an icy beer and the company of friends.

SERVES ABOUT 4 For the mince, soak the sun-dried tomatoes in a little
bit of hot water for about an hour or more, then strain
Walnut Mince
them and chop. Use the soaking water in a soup or
1 cup walnuts
stew.
1/2 cup sun-dried tomatoes
1 tbsp tamari, or to taste Place everything into a food processor and mix
Pinch cayenne pepper roughly. Don’t over process, or the mixture will be too
1 tsp oregano, cumin or sweet paprika mushy—you want nice and chunky. Onwards.
1 tbsp extra virgin olive oil
Make the Cashew Sour Cream, page 194.
Simply Sexy Salsa
For the salsa, chop the veggies into small pieces and
3 ripe tomatoes
mix with the rest of the ingredients.
1/2 cucumber
1/2 red capsicum Instead of iceberg lettuce, you can use cabbage, bok
1 ripe avocado, cut into little pieces choy, other lettuce, or any other greens that can be
1 mango, cut into neat little chunks
used as a vessel for the raw taco goodness. Get
creative here.
Juice and rind of 1 organic lime
Pinch salt
Assembly:
Black pepper to taste
2 tbsp extra virgin olive oil Hold your choice of leafy green or cabbage in one
1 large red chilli, chopped very finely hand, then ladle about 2 tbsp of the walnut mixture
1 sprig spring onions, chopped very finely on top of it, followed by the tomato salsa, a drizzle of
Freshly chopped coriander cashew sour cream, coriander and absolutely a
Optional: 1 clove garlic crushed squeeze of lime.

You will also need

Fresh organic crisp leaves of iceberg
lettuce, or half a red or green cabbage Share, eat and
Fresh coriander, chopped roughly enjoy!
1 lime, cut into wedges

Cashew Sour Cream (page 194)

86
 Quinoa San Choy Bao
with Water Chestnut and Sweet Chilli Ginger Sauce

Now I don’t claim to be a specialist in Asian cuisine, but if I may say so myself this Quinoa San
Choy Bao is really really delicious. Perfect for a summer’s day or for a cocktail party, and of course
it’s healthy and nutritious. If you want to make these into a finger-food-size item, use chicory
leaves, which are nice and small. The lettuce cups are large and will fill up like a main meal. Enjoy
this adaption with the Vietnamese Rice Noodle Salad (page 137) or an Asian Salad (page 108).

SERVES ABOUT 6 Cook the quinoa in 2 cups of water with a pinch of

salt.
Filling ingredients
1 cup quinoa If you prefer to soak your quinoa overnight, first strain
250g firm tofu it, add 1/2 cup of water, then cook with a pinch of salt
250g water chestnuts, drained and
for approximately 10-15 minutes. Once cooked, turn
chopped off the heat and allow to rest with the lid on for a few
2cm knob of ginger, finely chopped more minutes before fluffing with a fork.
2 large red chillies, chopped
Fry the ginger, chilli, spring onion, chestnuts and
1/2 bunch spring onions, chopped crumbled tofu in sesame oil. Add the tamari and rice
Tamari to taste, add enough
or maple syrup.
1 tbsp rice syrup, or maple syrup
1 tbsp sesame oil Mix the cornflour with the water and add to the pan.
1 tbsp cornflour mixed 2 tbsp cold water Simmer gently until the mixture takes on a glossy
appearance.
More ingredients
Iceberg lettuce leaves for the cups Stir through the quinoa and season to taste.
Coriander, to garnish
For the Sweet Chilli Ginger Sauce, throw everything
Lime or lemon
into a blender and whizz. Sometimes things can be
Sweet Chilli Ginger Sauce easy.

1/4 cup olive oil Spoon quinoa mixture into

2 tbsp lemon, or lime juice individual lettuce cups
2 tbsp tamari and sprinkle with
2 tbsp grated ginger
Tip
coriander.
1-2 soft dates You can also use the Sweet
Serve with a wedge Chilli Ginger Sauce to
1 garlic clove
marinate all sorts of delicious
of lime or lemon
1/2-1 tsp red chilli flakes- depends on how foods such as tofu or tempeh,
hot you like it! and Sweet Chilli or grilled summer
Ginger Sauce. vegetables.

89
 Rice Paper Rolls
with Avocado Tofu and Quinoa
Ser ved with Sweet Chilli Peanut and Pineapple Dipping Sauce

One summery Sydney day, my friend Blossom invited me to her father’s for lunch. His girlfriend
was Chinese, and she set the table for us to make our own rice paper rolls, which I had never seen
or eaten before. I loved them! Years after that, at the Marrickville farmers’ markets in Sydney, my
funky flatmate Amity introduced me to theee best rice paper rolls in the world made by
Nourishing Quarters. My girlfriend and I were hooked on these rolls, waiting in vain for our
weekly fix at the markets. I’m so glad my European taste buds have changed over the years and I
can now share with you my personal super healthy, super delicious, feel-good rice paper rolls.

MAKES ABOUT 30 ROLLS Marinate the tofu in tamari—best of all overnight, or

bare minimum 30 minutes. Fry golden brown in
1 packet large rice paper
coconut oil and cut into strips.
400g firm gorgeous organic tofu, this amount
will make extra to nibble on while rolling Boil the noodles according to packet instructions
1/4 cup tamari (usually 3 minutes), rinse with cold water and let drain
2 tbsp coconut oil properly. Then toss with tamari.
200g packet thin rice noodles
Prepare all the filling ingredients on a plate, so they
More tamari
are ready to go.
1 avocado, ripe and ready
1 cucumber, cut in thin strips Boil some water and pour into a dish wide enough to
1 small carrot, cut into thin strips immerse the rice papers in. You could use a frying
1/2 zucchini, cut into thin strips pan, as I do. Dip the rice paper—submerge under
A bit of radish, cut into thin strips is nice too water for few seconds—and place on a rolling mat or
1 cup cooked quinoa, 1/2 cup raw plate.
1 bunch mint and / or coriander and Thai basil
Place a fresh herb leaf on the bottom, sprinkle with a
2 tbsp white or black sesame seeds, or even
touch of seeds, and fill with one piece of every
chia seeds
ingredient and a little dollop of noodles. Roll,
tucking in the ends, into a perfect spring
Your rolling will be greatly Tip
enhanced with a rice paper roll. DO NOT OVERFILL!
plastic rolling mat, which You can fry the rice paper
you can get in Asian rolls in coconut oil and they It’s worth filling them with less
supermarkets, if you will be divine! Some children ingredients so they are rollable; then
don't have one use a flat prefer that to the raw version…
plate, or chopping board.
you can eat more too. You can also
as do some grown-ups. I love
them fresh in summer and add a spoon of peanut sauce inside if
Sweet Chilli Pineapple fried in winter. you like, or dip them in the thick
Peanut Dipping Sauce
goodness at the end.
(page 197)

90
 Red Cabbage with Apples
and Adam's Chestnut s
This is a combination of mine and Adam's dish. He brings the grounding, rich, delectable chestnuts
into my naturally sweetened winter classic. This is the way to have red cabbage. You’ll be surprised
how much you can eat of this otherwise often unloved vegetable. This side dish is an absolute must
with the Lentil Loaf (page 174) and Mushroom Gravy (page 195). If you know how to make potato
dumplings, they are perfect in this combination. I haven’t mastered the art of dumplings, so I resort
to mashed or boiled potatoes. Having said all of that, I’ve seen Adam eat bowls of this dish with
lashings of tahini and no potatoes at all. There are no boundaries.

SERVES 6 Fry the onion in the olive oil.

1 small red cabbage, sliced or chopped Add the spices then the cabbage, apple and
2 large onions, sliced or chopped chestnuts. After a few minutes add the water and
1 large apple, cut into thin triangles vinegar.
200g pre-cooked chestnuts, whole or
Cook on low heat for a couple of hours until the
halved
cabbage is soft and your home smells like European
2 tbsp olive oil
Christmas.
1/2 cup apple cider vinegar
1/2 cup water You can also place your (oven-proof) pot in the oven
2 bay leaves at around 160°C for about 2 hours. This gives the
Pinch ground cloves food a warming and calming quality.
Generous pinch nutmeg
Stir occasionally and check if there is enough liquid
Pinch cinnamon
left down the bottom of the pot.
Optional: 1 tbsp fresh ginger chopped
finely
Taste test and adjust to your liking.
2 tsp salt and pepper, to taste
You could add a generous splash of red For photo see Lentil Loaf with Mushroom Gravy,
wine to this (page 195).

Tip
You can totally add a sprinkle of
caraway and fennel seeds to this
dish. Use red or brown onions. You
can even add one smallish
chopped beetroot for an
exciting addition.

92
 Polenta Triangles
with Asparagus Olive and Basil
and Tomato Harissa

If you feel like pizza but want something healthier and lighter, then make this recipe. You can
make the polenta and the Tomato Harissa (page 206) in advance and then grill individual pieces
just before serving. Gluten-free food couldn’t be any more moist, flavoursome and satisfying.
Definitely one to keep for those moments when you want everyone to be happy.

SERVES 8 MORE OR LESS In a heavy-based pot heat the water, milk, stock cube
and salt, and bring to boil. You've got to use a good
2 cups coarse polenta
pot, otherwise the polenta will burn at the bottom of
3 cups water the pot.
3 cups soy milk
1 good quality stock cube Turn down to the lowest possible heat and slowly
1 tsp salt, more or less
pour in the polenta while mixing vigorously with a
wooden spoon or whisk.
Pinch nutmeg
1 bunch asparagus, chopped into small Make sure the whole mass is mixed properly without
pieces
lumps, then put the lid on the pot and keep on the
1 cob of corn, kernels only
lowest heat and cook according to packet
1/2 cup olives, chopped instructions, which should be around 30 minutes. Stir,
3 tbsp extra virgin olive oil
and keep stirring, so it doesn’t stick too much or burn.
1/2 bunch fresh basil, chopped very finely However, it will stick a little to the bottom of the pot;
Optional: 2 tbsp arame seaweed soaked in don’t worry, you can soak the pot overnight in water
water
and I promise the stuck polenta will come off like
Tomato Harissa Salsa (page 206) magic.

Add the arame, if using, then the nutmeg, corn and

asparagus, and cook further until soft, stirring
Tip occasionally.

This recipe can act as a polenta Let the polenta sit in the pot for a few minutes then
pizza base recipe: in that case, leave
add chopped basil and olives. Oil a baking tray with
out the asparagus and corn, and spread a
thin layer on a pizza baking dish. Pre-bake olive oil, and pour the mixture in to about 1cm
the polenta base in the oven for about 25 thickness, or to your liking.
minutes, so it goes a bit golden brown,
top with pizza goodness, bake for a Let cool.
further few minutes et voilà—
wholesome gluten-free pizza! Cut into triangles or whatever shape you like and
either grill or enjoy as is with Tomato Harissa Salsa.
Both ways are divine! Photo on pages 84-65.

93
Japanese Baked Eggplant with Tahini Sauce
and Gomasio

Naughty and nice, these perfectly baked eggplants lathered in thick, rich tahini sauce make a
great accompaniment to any hippy feast, Soba Noodles (page 145), or simply enjoyed with brown
rice or millet. Sprinkled with fresh coriander and gomasio, you have yourself a complete meal.
The healing benefits of these traditional Japanese condiments all come together in this one lovely
side dish and hopefully many more to come.

S E R V E S R O U G H LY 6 , Heat oven to 180°C.

AS A SIDE DISH
Cut the eggplant lengthwise into thick strips, massage
2 large eggplants with salt and let sit for about 30 minutes.
2 tbsp deodorised coconut oil, or other
mild tasting oil Strain released water, cover with coconut oil and bake
Salt until brown and crisp, but juicy inside. This could take
around 45 minutes.
Thick Japanese Tahini sauce

1/4 cup tahini Mix the sauce ingredients into a nice smooth, creamy
2 tbsp water, or more depends on your concoction and either drizzle over the baked
desired consistency eggplant, or lather it all over.
1 tbsp brown rice vinegar
1 tsp umeboshi vinegar
Garnish with coriander, gomasio and enjoy.

1 tsp tamari
1 tsp rice syrup
A dash of mirin if you have some

Garnish
Fresh coriander

Gomasio (page 210)

Tip
If you love garlic, add one clove to
the tahini sauce and blend until super
smooth. You could also use zucchinis cut
lengthwise instead of the eggplant, or in
addition. Coming to think of it, every
god created vegetable would be
wonderful with this sauce.

Go on get saucy.

95
 Crispy Spiced Cauliflower
While in Paris for the first time, starving, looking for wheat and sugar-free food as I sometimes do, I
found myself in an Israeli Restaurant eating a whole head of a marvellous chargrilled cauliflower
with its outer leaves still attached, and with the most delightful person in the world. It came with
warm pitta bread that was outside of our diet, which was pure torture. I prefer cauliflower very very
roasted, nearly charred and absolutely covered in lots of oil and spices. For this recipe adjust the
amounts to your liking. This dish goes nicely with a whole lot of things, especially white quinoa and
Classic Hummus (page 198). Enjoy with anything and everything. Oh yes!

SERVES 4-6 AS A SIDE DISH Preheat oven to 200°C.

1 large head cauliflower Chop the cauliflower into florets, mix with the rest of the
1/4 cup coconut or olive oil ingredients, massage with both hands and lick your
1 tsp ground cumin fingers.
1 tsp ground coriander
Bake until golden brown for about 45 minutes.
1/2 tsp turmeric
Sprinkle chilli flakes Tossing once or twice carefully.
Salt and pepper, to taste
Sprinkle with a touch of lemon juice and rind if you wish,
1 tsp sweet paprika
but not necessary.
Pinch cinnamon
Few coriander seeds crushed In the photo you can see Babaganoush but that’s for my
Optional nutty version: 1/2 cup almonds, second book!
chopped
Optional garnish: 1 lemon rind and juice

Tip
Adjust the amount of spices to
your liking: you don’t have to
follow the exact instructions,
these are just a guide. You can
go all wild.

96
 Spiced Sweet Potato Chips in Coconut Oil
If I would have known about the fact that one can make chippies out of sweet potatoes earlier in
life, things would have been different. As a matter of fact, you can make them out of carrots too.
One can eat these guys with anything, but they are best enjoyed outside under the night sky when
the moon is waxing, and from experience, to excite things some more serve them with Tomato
Harissa (page 206) and a special friend.

ENOUGH FOR 2 GREEDY PEOPLE Heat oven to 180°C.

OR 4, FOR A COLD BEER
AFTERNOON OR PRE-DINNER
Wash the sweet potato and cut into long fries.
SNACK

Toss with oil, salt and spices. If your coconut oil is too
2 large sweet potatoes, about 1kg
hard then place the tray with the hard lump of
2-4 tbsp coconut oil, I like being liberal
coconut oil in the oven for a few minutes and when
here, it makes the chips crunchier
it’s melted toss and turn the potatoes well.
1 tbsp ground sweet paprika
1 tsp ground cumin Bake and roast about 40 minutes, depending on the
1 tsp ground coriander size of the potato and the force of your oven.
1/2 tsp ground turmeric
They could take a little longer. You want your sweet
A sprinkle ground cinnamon
potato chips nice and crunchy. The longer the better.
Pinch chilli, or cayenne pepper
Salt Once browned and crunchy let cool on the tray a little
before removing so the chippies remain intact.

Serve wonderfully warm.

‘There’s no
such thing as a
wrong note.’
— Herbie
Hancock.

99
 Steamed Greens with Garlic Cashew Cream
Sometimes I do love white creaminess in my food and this recipe provides just that, but I love how it's
possible to achieve this without the use of dairy that comes from suffering animals. Enjoy this animal-
friendly cream with steamed broccoli, zucchini, green beans and carrots. This cream could, of course,
be used as a dip or spread in a wrap or sandwich. Enjoy the versatility!

SERVES 6-8 Strain the cashews and blend everything and taste
test, adjust to your liking.
Garlic Cashew Cream
1 cup cashews, soaked in water overnight If you want the cream a different consistency, add
or 4 hours will do too more, or less, rice milk.
1/2 cup, or more, rice milk
Cashew Cream keeps only about three days in the
1 tbsp lemon juice
fridge but freezes quite well.
1 tbsp apple cider vinegar
1 tbsp olive oil Steam your greens tenderly and serve with your
Salt, to taste freshly made Garlic Cashew Cream.
1-2 cloves garlic
So easy, so good.
Greens
1 head broccoli
This version is fiery so if you want to keep things mild
leave out the garlic. Too easy.
1 zucchini
1 handful green beans
Few leaves fresh kale

‘Don't figure it out

in your head, let your
body do it.’
— Adam Barley, founder of
ZeroOne movement
practice.

100
102
 Crumbed Tofu Fish Fingers
Mum's Protein Crunchy Hot Goodness

My mum made these when I was little, but she was vegetarian and not vegan so used eggs, and also not
being concerned about gluten she used wheat or spelt flour. Either way, they were delicious and when I
found out one can make them just as delicious vegan and gluten-free, I was pretty stoked. I actually
called them Schnitzels my whole life until a participant in my cooking class said they look like fish
fingers. They are truly satisfying, ‘normal’ looking, a great recipe you can serve a vegan virgin. Team
them up with lots of other delightful things such as homemade Sweet Potato Chips (page 99) Tomato
Harissa (page 206) or steamed veggies, mash potatoes and Thyme Béchamel White Sauce (page 195); or
Potato Salad (page 123), a fresh green salad and some Cucumber Pickles (page 128).

2-3 SERVINGS Marinate tofu slices, about 8mm thick, in tamari for 30
minutes, or overnight.
250g firm organic tofu, drained and dried
2 tbsp tamari Mix the milk and cornstarch with a little salt, set aside
1/4 cup soy or rice milk your quick and easy egg replacement mixture.
2 tbsp cornstarch
Mix the polenta with flour, sweet paprika, salt and
1/2 cup fine polenta pepper, set aside.
2 tbsp flour of choice
Salt and pepper Fling tofu slices into the no-egg mixture and then in
1 tsp sweet paprika the polenta.
Coconut oil for frying
You can cool them in the fridge before frying if you
1 lemon in wedges
want to prep in advance, or fry straight away.

Heat plenty of good coconut oil and fry on a low to

medium heat until nice and golden on each side.

Enjoy with a wedge of lemon.

Tip
You have to use up the leftover polenta, cornstarch
Try adding some cumin, chilli, lime
slurry and tamari and make a delicious pancake out
or lemon zest to the polenta crust mix.
Or try adding 1 tbsp lemon juice and of it. I love this part. Mix all the leftovers into a
two cloves of garlic crushed to the pancake dough, then either fry it plain or add
marinade. This recipes even works something like a chopped spring onion and some
wonders with tempeh instead of
sesame seeds, or chopped fresh herbs and pepper,
tofu. Really very amazing.
or whatever else you can think of and find in your
vicinity. Have fun and enjoy.

103
 Delicious Fried Tofu
One has to know how to make tofu taste good. I personally love firm tofu simply marinated in
tamari and fried in coconut oil, but you could of course go heavy handed with a whole range of
spices, which would be a welcoming gesture. I like turmeric and sweet paprika or thyme and
lemon. Try variations with freshly grated ginger and garlic added at the end of the frying process
so they don’t burn, but brown nicely. Crunchy, tasty, so good. If you haven’t ventured into the
land of tofu yet, try this nice and simple but satisfying classic version.

SERVES 2 Drain the tofu, and slice into whatever shape you like.
I’m into 8mm thick rectangles. Indonesians like
250g firm organic tofu
triangles.
2 tbsp tamari or soy sauce
Plenty of coconut oil Place on a plate and drizzle with ample amounts of
tamari. Flip occasionally, so each side of the tofu
Optional soaks up some saltines.
1 tsp turmeric
1 tsp sweet paprika Alternatively, you can throw the tofu and tamari in a
1 tsp dried thyme
plastic container and marinated in the fridge
overnight, flipping it at least once or twice.
A touch of lemon juice or zest
A knob of freshly grated ginger and a However, if you’re desperate, even 30 minutes of
couple of cloves of garlic crushed
marinating will do something good to the tofu.

Fry in coconut oil. When one side is browned, flip,

then add the remaining tamari at the end to brown it
‘There are all up. Add any spices, garlic or ginger at the end to
shortcuts to happiness avoid them from burning, but to guarantee nice and
and dancing is one of crunchy delicious browning!
them.’
— Vicki Baum.
For photo see Soba Noodles Cauliflower Eggplant
Watercress (page 145).

104
 Basmati Rice with Cardamon
and Nigella Seeds
My favourite rice is most definitely basmati rice. It is said to be the healthiest amongst the white rice
types and when I eat it I feel fantastic. It was also my mum's favourite rice, she used to cook it plain
with an onion cut into big chunks and eat it only with salt. As a matter of fact it was her last meal
wish before she died, a wish I was not able to fulfil. So often life doesn't go to plan. Basmati is a must
with Indian curries, but of course also great for other dishes, but then leave out these spices. As a
breakfast porridge with cinnamon and cardamon basmati is heavenly too. Enjoy your life!

SERVES 6-8 Wash the rice and place in a pot with all ingredients
and bring to the boil.
1 cup basmati rice
2 cups water When boiling turn the heat down to a simmer and
4 cardamon pods crushed cook with the lid on until soft, which will take roughly
1 tsp nigella seeds 25 minutes.
Salt
Leave the lid on and let sit for a few minutes.

Fluff with a fork just before serving and mix through

some salt to your liking.

Tip Oh the smell…

To accompany an Indian
dinner serve water infused
with fresh basil and
Enjoy with Pumpkin Red Lentil Coconut Curry
lime… (page 164) or Apple Eggplant Zucchini Curry
(page 163).

105
Strawberry Balsamic Dressing, page 209
4. SALADS
 Asian Cabbage Salad
A cleansing, crunchy, little bit exciting accompaniment to any meal. Especially something grilled or
fried. Macrobiotic chef extraordinaire Edwina Blush showed me how to make the fresh ginger juice
in the dressing, using her very handy trick explained below. Did you know daikon radish helps break
down bad-fat deposits in the body and aids in the digestion of fried foods or fats in general? Did you
know cabbage has anti-carcinogenic properties? How awesome is that, right? Most importantly, this
salad is also seriously yummy.

SERVES 6-8 Mix the sliced cabbage with a sprinkle of salt,

massage and set aside to marinate for a few minutes
1/4 red cabbage, sliced very thin, 2 packed or up to 1 hour.
cups

1/4 white cabbage, sliced thin, 2 packed To make the ginger juice, grate some ginger on a
cups
chopping board, pick the grated ginger up in your
1 handful of snow peas, finely sliced
diagonal
hand and squeeze the juice into a bowl. Dab any
remaining ginger juice on your chopping board with
1 medium carrot, julienne
the squeezed ginger in your hand and squeeze some
1 cucumber, julienne
more, like a sponge to wipe up any remaining
1 small red capsicum, sliced thinly
precious drops.
1 small daikon or regular radish, julienne
2 handfuls mixed Asian leafy greens This is also great to do when you want a medicinal
2 spring onions, sliced very thin ginger tea. Thanks Edwina for this ginger juice tip.
1/2 bunch mint, torn
Make the dressing and set aside.
Salt

Cut and julienne all the vegetables and mix well

Dressing ingredients
except for the mixed greens and fresh herbs, add
1/4 cup sesame oil, raw or toasted
those just before tossing the salad with the dressing.
1/4 cup fresh lemon or lime juice
2 tbsp tamari
2 tbsp rice syrup
2 tbsp fresh ginger juice Tip
Wonderful optional additions are
Garnish
mango and avocado! Try toasted sesame
Some toasted crushed peanuts seeds or cashews instead of peanuts.
Exchange the lemon for lime juice. By all
means, use olive oil instead of sesame oil. Add
1 tbsp soaked arame seaweed for extra
minerals. For some cheeky, witty and
smooth sexy music to cook to check out
Edwina’s song about composting—
a must listen.

108
 Quinoa Roasted Beetroot
Walnut Mint Salad
One of my first recipes became a favourite for obvious reasons. One being that this recipe does not
contain hundreds of exotic ingredients and secondly the combination of these healthy and delicious
goodies make it so tasty! Imagine nutty protein-rich quinoa combined with perfectly roasted earthy
juicy beetroot, avocado for that smooth I-want-more-of-that-good-fat-effect and crunchy omega-6
rich walnuts gently soothed by fresh mint, all topped up with a whole lot of olive oil, lemon and salt.
Oh my! This is a great accompaniment to all sorts of mains, or just by itself. It won’t let you down.

SERVES 4-6 Soak the quinoa in water overnight for better

digestion. You don’t have to soak it, you can also cook
1 cup white quinoa
it straight out of the packet, but it helps to give it a
2-3 small beetroots, cut into wedges
good wash in a sieve, so its bitter coating is lessened.
1 ripe avocado, in chunks

1/2 cup walnuts, dry-roasted and chopped Preheat your oven to 180°C.
roughly
1 bunch roughly chopped fresh mint
Make sure you have an organic lemon as otherwise
they are sprayed with nasty chemicals, or grab one off
Coconut oil, or olive oil
your lemon tree. Put on some music, pour yourself a
Salt and pepper, to taste
glass of wine and focus.
Dressing
Wash and chop beetroots into small wedges, coat in
2 tbsp or more olive oil extra virgin
a bit of oil, massage with salt, love and bake until
Juice of 1 lemon and rind
tender, approximately 30 minutes.
Optional: 1 tsp wholegrain mustard
Salt and pepper Strain the quinoa, add fresh water only about 5mm to
cover the quinoa, bring to the boil with a pinch of salt
and cook 15- 20 minutes. When cooked leave the lid
on for a few minutes—this guarantees extra
Tip fluffiness—then fluff with a fork and allow to cool
You can, of course, go wild and
somewhat.
roast sweet potato instead of
beetroot, add coriander instead of
Mix the dressing ingredients and combine with
mint, add some toasted chopped everything.
almonds instead of walnuts. You can
add pomegranate seeds or goji To make sure there is enough oomph in it, adjust the
berries too—the world is intensity of the flavours with more oil, salt and lemon,
your oyster. but be careful and don’t go overboard too quickly,
take your time adding extra. You want it just right.

111
 Quinoa Salad with Curried
Sweet Potato Pumpkin
Chickpeas Tofu Avocado Almonds Coriander

When I was creating menus for my cooking classes in Sydney, I wanted to present a quinoa salad that
was going to knock even the carnivores’ socks off. I think this one does the trick, but you must season
it generously. Be sure to add enough lemon or apple cider vinegar for tang, extra virgin olive oil for
smoothness, and salt to tickle the taste buds. A real hearty combination to enjoy all by itself, or as a
seriously nutritious side dish, marvellous with Golden Cauliflower Chia Fritters (page 67).

SERVES 6-8 Preheat oven to 200°C.

1 cup quinoa, soaked overnight in 2 cups Cut the tofu into slices and marinate in the tamari for
water or for at least 1 hour
at least 30 minutes, or overnight in the fridge. Flip
1 cup cooked chickpeas occasionally when you walk past.
1 small sweet potato, 200g

1/4 or 500-700g pumpkin Wash then chop the sweet potato and pumpkin into
1 tbsp coconut oil
bite-size pieces, coat with coconut oil and sprinkle
with salt. Bake until tender for about 30-40 minutes.
1 tbsp curry powder, or 1 tsp turmeric
Add the curry powder once the vegetables are
1/3 cup almonds
cooked, and let them sit to cool.
1/2-1 bunch coriander, chopped keep a little
for garnishing
Dry-roast the almonds in a frying pan, or the oven at
1 ripe avocado, diced
160°C for about 30 minutes.
250g organic firm tofu
2 tbsp tamari , or more Strain the soaked quinoa and cook with 1/2 cup of
1 handful crisp baby spinach fresh water and a pinch of salt for about 15 minutes.
1/2-1 tsp salt When cooked leave the lid on for a few more minutes
2-3 tbsp extra virgin
then fluff with a fork.
olive oil
Fry the tofu both sides in coconut oil. Towards
Juice of 1/2-1 Tip the end, drizzle the remaining tamari from
lemon (and
rind if If you don’t fancy coriander, try the marinating plate into the pan. This will
desired), or parsley. Instead of the curry powder,
help to brown the tofu nicely. Chop into
about 1-2 you could try cumin, sweet paprika, or
tbsp apple thyme. You could even substitute the cubes.
cider quinoa for another ancient grain like
vinegar millet or buckwheat. If you cook too Keep a few almonds to garnish, chop
much quinoa, that is also great because them and mix everything in a big
Optional: you can make a quinoa porridge gorgeous bowl. Adjust with seasonings to
1/2 with dates, rice milk, and
taste until the flavours make you smile and
pomegranate cinnamon.
seeds jiggle your hips.

Garnish with fresh coriander and a few roasted

almonds.
112
 Black Bean Salad with Tomatoes
Olives and Capers
At the beginning of my food love affair, I used to collect recipes out of newspapers and magazines
and excitedly make my new found flavour concoctions. Over the years I continued making these
recipes, changing the originals along the way. That is how this black bean salad was created, with
a fusion of available ingredients at hand and numerous trials to get it just right. I hope you also
like this protein-rich side dish that can be paired wonderfully with a big fat juicy salad, baked
sweet potatoes, quinoa salad or whatever your heart desires.

S E R V E S R O U G H LY 4 - 6 Rinse the beans and bring to the boil with plenty of

fresh water. If you have some kombu chuck in a piece
1 cup dry black beans, soaked in ample
at this point.
water overnight
A matchbox size piece of kombu Cook for 2 hours, or until nice and soft, soft, soft. You
do not want al dente, you want soft. Really soft. Ok,
Dressing ingredients
you get it. Soft.
3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar Make the dressing and mix with the warm, but not
1 tbsp mustard hot, beans. Let sit to marinate for a little bit while you
1 tbsp rice syrup have a dance in the kitchen to your new favourite
Salt and pepper track.
1 tsp sweet paprika
Then chop the tomatoes and olives, tear the herbs off
1 very small red onion, finely diced
their stalks, chop and mix everything passionately.
More ingredients
Nice.
400g chopped tomatoes

1/3 cup black olives

3 tbsp fresh herbs chopped eg: oregano,
thyme, marjoram
1 tbsp capers
Tip
Legumes are naturally low-gi
and can make you feel fuller for
longer. They help to prevent and
manage diabetes. Quite useful for
bowel movements too, but be sure to
eat only small amounts at a time
and chew each mouthful very
well to avoid excess wind.

115
 Eggplant Lentil and Pomegranate Salad
with Basil and Fresh Figs

When the time has come to rejoice in something delicious that life is offering, why not reach out for
pomegranates and eggplants? And what is more intoxicating than the smell of basil? Be sure to chew
well, so you don’t scare away your sweetheart with excessive gas. Grounding and energy sustaining
lentils combined with the fruitful juicy explosions in this recipe offer you a protein-rich experience
that goes well with all sorts of dishes, especially burgers, but definitely sunshine and fresh air.

SERVES 6 AS A SIDE DISH Cook the lentils.

2 cups cooked brown lentils Make the dressing.

Dressing ingredients Toast the nuts and chop.

3 tbsp olive oil
Fry the eggplant with the onion until thoroughly
1 tbsp balsamic vinegar
cooked and browned, adding a little tamari.
2 tbsp apple cider vinegar
3 tbsp water, or the lentils cooking water Chop the basil and spank the seeds out of the
1 tbsp Dijon, or wholegrain mustard pomegranate, then mix everything passionately. Taste
Salt and pepper to taste test for enough salt and vinegar, oil and fresh herbs.
2 tsp sweet paprika
Enjoy straight away or the next day when the flavours
1 tbsp fresh marjoram
will have infused even more. Oh mio Dio!
1 tbsp oregano
1 tbsp rosemary

1/2 small red onion, very finely diced

More ingredients
2 eggplants, diced and salted
1 tbsp tamari
1 bunch fresh basil, chopped roughly
Tip
1/2 pomegranate, spanked with a wooden
spoon to release its seeds You can use walnuts or
pistachios instead of almonds. If
Garnish options you don’t fancy raw onion, you can
Toasted almonds, chopped add them to the frying pan when
the eggplant is cooking. Capers
Fresh figs
in here aren't such a bad
idea either.

116
 Macrobiotic Brown Rice Salad
à la Edwina Blush

My first job as a caterer’s assistant was at a yoga retreat with Edwina Blush, Sydney’s wholefoods
Maestra and seasoned performer, where she made this brown rice salad. It is the first dish I ever
learnt that was actually healthy, and god forbid, delicious. When I ate it, I knew I was going to
find a new way to live. This recipe is literally the first one I ever wrote down, back in 2005, and
have made many, many times to bring myself back to balance, back on my feet and I still love it
for exactly that. It might not look like it, but this brown rice salad is moreish and makes one feel
100% yummy tummy happy. This recipe is so simple and so good! Thanks Ed.`

SERVES 4-6 Cut the corn off the cob. Chop the carrot into very small
cubes.
2 cups brown rice, soaked overnight
in water
Strain the rice and bring to the boil with a little fresh water,
1 cob corn just about a thumb tip above the rice, and a pinch of salt.
1-2 carrots Cook with the lid on for about 35 minutes.
1/2 bunch parsley
1-2 tbsp sesame oil
When the rice is nearly done, throw in the carrots and corn,
and cook until tender.
1/2 bunch spring onion
Umeboshi vinegar, to taste, be In a small frying pan gently fry the spring onions in sesame oil.
careful it's salty
Tamari, to taste To make the ginger juice: grate ginger on a chopping board,
4cm knob fresh ginger pick the grated ginger up in your hand and squeeze the
Salt, to taste juice into a bowl. Dab any remaining ginger juice on your
3 tbsp toasted sesame seeds chopping board with the squeezed ginger in your hand and
2 nori sheets squeeze some more, like a sponge to wipe up any remaining
precious drops. This is also great for when you want a
medicinal ginger tea. Thanks Edwina for this ginger juice tip.

Mix everything lovingly, except the nori sheets and keep a

few toasted sesame seeds for garnishing.
Tip
Adjust flavour to your liking with umeboshi vinegar, salt,
You don’t have to add the nori
at the end, as it does lend it a tamari and ginger juice.
rather fishy flavour which some
might love and others not. You Toast the nori sheets by holding them, one by one, over a
can also garnish with parsley or flame or toaster, never letting it go, always moving to toast
just sesame seeds instead of all around and not burn.
the seaweed.
Serve garnished with toasted sesame seeds and toasted
nori sheets crunched up in your hand.

119
 Brown Rice Salad à la 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 unique
and delicious, captivating despite their ease. This macrobiotic dish was one of my first few encounters
with incredibly healthy and sexy delicious food, many many moons ago. I will never forget it.

SERVES 4-6 Soak the rice in water overnight and strain it in the
morning.
2 cups brown rice
4 cups water Add fresh water so that there is a thumb tip amount
Pinch salt of water covering the rice and bring it to the boil with
6 x 6cm piece kombu a pinch of salt and kombu, if you found the latter in
8 leaves kale the shops. If not, leave it out, no worries.
1 bunch spring onions
Cook with the lid on until perfectly ready.
2 garlic cloves
1 medium beetroot Slice the kale and spring onion and fry both with olive
1 ripe avocado oil.
Olive oil
Then add garlic and tamari, and fry everything until
2 tbsp tamari
nice and golden brown. However, be gentle on the
1/2 red capsicum, chopped finely heat so as not to burn the garlic, otherwise it loses its
2 tbsp sultanas flavour.
Dressing
Grate the beetroot. Cut the avocado.
2 tbsp toasted sesame oil
1 tbsp umeboshi vinegar In a big beautiful salad bowl throw
1 tbsp tamari and salt, everything together, the avocado last or
to taste ‘This brown rice salad was it will turn to mush.
1 tbsp fresh an improvisation that I meditated
ginger, chopped on for some days when I was receiving Add the dressing ingredients and
very finely Ashok Roy, master Indian sarod player mix well.
2-4 tbsp roasted at my house when I was a student in
sesame seeds Wollongong. He was a student of Ali Now it’s time for the avocado.
Akbar Khan, the greatest musician in
To garnish the universe.’ Garnish with the sesame seeds,
Fresh coriander — Trevor Brown. freshly chopped coriander and devour!
Few more roasted
sesame seeds

120
 Potato Salad with Chives and Radishes
When I discovered that vegan potato salad with extra virgin olive oil, salt and some extra
superfoodie bits could be so satisfying and delicious, I decided I have to share it with you all.
Adding healing vegetables such as radishes, kale or watercress, and not heating the oil makes this
a great opportunity for using food as medicine. A marvellous full moon celebration recipe. Eat
potato salad in every season, preferably shared with others, Tofu Fish Fingers (page 103), or
Golden Cauliflower Chia Fritters (page 67), some good old Tofu Burgers (page 71) and most
certainly a big fat juicy, crunchy salad with Gala’s favourite dressing (page 209).

SERVES 4 Boil the potatoes, when organic with their skins on, in
plenty of water to cover until tender. This may take
600g salad potatoes
about 45 minutes.
4 little red radishes, sliced

1/2 bunch chives, chopped finely You’ll have to prick them with a knife now and then to
2 tbsp extra virgin olive oil test if the middle is cooked. When the knife gets stuck
1 tbsp apple cider vinegar in the potato, they are not cooked. When it smoothly
1 tsp wholegrain mustard goes in and out of the potato, they’re cooked.
Salt and pepper, to taste
Strain and let cool a bit.

Then chop into bite-size pieces.

Mix with everything else.

Taste test for enough salt, oil and vinegar, and adjust.
Tip
You can be extra creative Enjoy!
with potato salads, try adding
some steamed green beans, kale, or
asparagus, some grilled capsicum
,watercress and capers, or parsley.
Gherkins instead of radishes.
Endless options.

123
 Raw Detox Salad
Sometimes we have to hold our horses and chew on some fresh greens and raw vegetables to keep
the fine balance of all those other foods we take so much delight in. This can be more exciting
than depressing, for example with this recipe. Naturally, you can be completely healthy and fit,
balanced and grounded, disciplined and happy, and eat this too. This recipe assumes you like the
flavour of orange; if you don’t then leave it out or exchange for lemon, but it’s really very nice with
the orange. To make this into a more substantial meal, add marinated grilled tofu, roasted sweet
potato or pumpkin—delish! Eat like a rabbit, feel like a stallion!

SERVES 4 Mix the first four vegetables with some salt, massage
and let sit for about 1 hour.
6 leaves kale, stalks removed and chopped
finely
Strain the expelled water.
1/2 fennel bulb, chopped finely
1 small beetroot, grated coarsely Add the rest of the ingredients as well as the dressing
1 carrot, grated coarsely just before serving.
1 tbsp goji berries
Mhhh how refreshing!
1 ripe avocado, cut into bite-size pieces
1 grapefruit or orange cut into slithers In this photo I added a little bit too much dressing, if
you’re on an actual detox you might like to add a wee
Dressing bit less dressing. It tastes awesome however, lathered
1 orange, juiced and a little bit of zest in this goodness.
1/2 cup extra virgin olive oil
2 tbsp flaxseed oil

1/4 cup apple cider vinegar

1 tbsp lemon juice

1/4 tsp salt The cure is

prevention.

124
 Cabbage and Beetroot Pickles
with Caraway Seeds and Arame

This is a pink version of sauerkraut with little black strips of arame, which is a fine, mild tasting,
very nutritious seaweed that can easily be combined with all sorts of dishes and is also high in
calcium and iron. As you may have noticed, I have a thing for caraway seeds. I find them to lend
an exotically European flair to a dish, and the fact that they help aid digestion makes it worth
adding. 100g cabbage contains as much vitamin C as a glass of orange juice. Yes, ok not
appropriate for breakfast as is orange juice, but hey that’s pretty cool. If you’re taking iron tablets,
eating sauerkraut with them is a good idea for iron absorption. Serve with Sprouted Ancient
Grain Fritters (page 72) and Shepherd’s Pie (page 177), or pretty much anything else!

MAKES 2 LARGE JARS OF KRAUT Soak the arame in enough water to cover for about
T H AT K E E P S F O R W E E K S
20 minutes. Drain soaking water into pot plant or in a
garden, or use it in a miso soup.
1/2 red cabbage, or 800g or 6 packed cups
1 large beetroot Slice the cabbage and beetroot very thinly and place
1 tsp caraway seeds, dry-roasted them in a ceramic bowl.
1-2 tbsp salt
1 tbsp arame
Massage the salt into the vegetables and let them sit
for a day or so, with another bowl on top weighed
1/2 cup apple cider vinegar
down by something heavy to extract the water from
Optional: a few currants
the vegetables. If you have no time, just let them sit
for an hour.

Pour the vegetable water away and mix with the rest
of the ingredients.

Tip Season to taste.

Cabbage is a miracle vegetable that helps
us protect our cells and improves our
immune system. It kills bacteria already in the
mouth and stimulates the stomach acid.
Beetroots are a rich source of antioxidants; they
have anti-inflammatory properties and provide
support in detoxification. You can even cook
the greens like you would spinach. If your
wee turns red, do not worry, you’ve just
indulged in a lot of beetroot.

127
 Arame Cucumber Pickles
with Broccoli Sprout s and Dill

These pickles are intended to be a healthy addition to any main dish. Don’t get turned off by the
fact that this recipe asks you to sprout your own broccoli sprouts—if that’s too much of a hassle
just use any other bought sprouts or even watercress instead. My friend and macrobiotic cooking
teacher Charlotte Wirnsberger introduced me to this Vitamin-B rich condiment, and she herself
is living proof that if you eat a range of vegan foods you don’t need any pills to keep you healthy.
She has been vegan for over 35 years without taking any supplements and is spanking healthy.
Mind you, she always cooks for herself. Pickles aid in the digestion of fried foods and this rather
fishy version goes nicely with Soba Noodles (page 145). Seaweeds are filled to the brim with
minerals, as a matter of fact they are overflowing for you and this makes them absolutely worth
incorporating into your kitchen repertoire. Great for skin, hair, nails and all the rest. Broccoli
sprouts have a high level of sulforaphan which is a phytonutrient and appears to target breast
cancer stem cells. Relish in your ability to use food as medicine!

SERVES 4-6 Peel the cucumber and slice thinly into whole or half
moons.
1 cucumber
Salt Mix with some salt and let it sit for about an hour.
1 tbsp arame
Strain the excess water. The amount of salt depends
1 small handful broccoli sprouts
upon the size of your cucumber and how salty you like
2 tbsp brown rice vinegar, or umeboshi
vinegar, or apple cider vinegar, or even
pickles to be, but I would suggest aiming somewhere
lemon around half a teaspoon.
Sprinkle fresh or dry dill
Soak the arame in hot water for about 20 minutes.
Remember to do this about half way through the
cucumbers marinating, and strain the water in a plant
pot or in the garden if you are lucky enough to have
Tip one.
Add extremely thinly sliced
Chop through the pile of arame once or twice to
radish to the cucumber in the
marinating step, which will lend a spicy break up any long bits.
touch. You can use wakame instead of
arame. If the seaweed is all too fishy for Mix with the rest of the ingredients and taste test.
you, try exchanging it for mint or Enjoy.
lemon or even some raspberries to
steer away from the taste of
the ocean.

128
 Sauerkraut with Caraway Seeds
The exciting and magnificent thing about sauerkraut is that it aids in the digestion of other foods,
particularly fried foods. It provides digestive enzymes, a hell of a lot of vitamin C and even iron.
It helps with the acid and alkaline balance of our gut flora so one should / could eat just a little
bit daily to keep the digestive system happy. Sauerkraut helps with detoxification, bloating and
constipation, but I’d say only when eaten regularly, in small amounts and chewed very well.
Supposedly, sauerkraut helps with sugar addiction, so if that’s true get it in you—this is surely
worth a try. I like it with brown rice, steamed vegetables, garlic tahini sauce or anything fried—a
cheap and tasty way to keep yourself spanking healthy and clean from within.

M A K E S 2 L A R G E J A R S T H AT Remove the outer leaves of the cabbage and keep

KEEPS FOR WEEKS
them for later.

1 white cabbage or 600g or 6 packed

Slice cabbage as thin as you possibly can. A very sharp
cups
knife and a large chopping board that doesn’t slide on
1-2 tbsp salt
the kitchen bench helps a lot.
1/2 cup apple cider vinegar, but you can
add way more, depends how sour you
Dry-roast the caraway seeds on medium to low heat
like it
without any oil until fragrant. If you don’t like caraway
2 tsp caraway seeds
seeds leave them out. I like the taste and they aid
digestion.

Make sure your hands are very clean, then massage the
cabbage in a big glass or ceramic bowl with the salt
and caraway seeds.

Add enough salt so that it tastes salty and it starts to

Make your
release its water. You can tell that’s happening when it
kitchen into your
pharmacy. starts to gleam. Keep massaging for a few minutes.

Squeeze the cabbage firmly into the bowl. Cover with the
clean, reserved cabbage leaves. Place a plate, small
enough to be able to squash the sauerkraut down into the
bowl, on top of the kraut, with a heavy weight on top of
the plate to help it release its juices.

Let it sit in a glass or ceramic bowl (not plastic) for a

minimum of 1 day, up to 3 or even 7 days.

Of course, it would be ideal to let the sauerkraut sit for 4-6

weeks for complete fermentation, but if you don’t have
the right equipment, like a sauerkraut maker, it tends to
rot. I’ve tried it heaps of times and failed aplenty.

131
 Sauerkraut continued

So, this version is quicker, not as fermented, but easier, safer and in my view still
super healthy. Taste test the cabbage every day to see when you’re happy with the
fermentation level and flavour.

The most important thing to watch out for during this fermentation time is to make
sure the cabbage is fully submerged in its brine. If it’s not, you’ll have to add more
brine by dissolving 1 tsp of salt with 1 cup of water and using as much as you need.

How quickly it ferments depends on the temperature of your home. In the heat of the
Australian summer I usually give it one day otherwise it tends to go mouldy. Usually a
few days of fermenting works in more temperate weather. Keep an eye on it.

When you’re done with letting the cabbage sit in its own fermenting juice and are
ready to pack it into a sterilised glass jar, then hold down the small plate and pour the
liquid down the drain. Either eat or get rid of the outer leaves that you used as a cover.

Mix the sauerkraut with the apple cider vinegar, adding as much as tastes good to
you. Add enough brine (salt mixed with water) to cover the cabbage, and squeeze
into sterilised jars.

I like to wash my hands very well for this part and use them to get the sauerkraut in
the jars. That is so much more effective than using a fork, or tongs. Squeeze the
cabbage down tight. Make sure the jar is airtight.

For it to keep for at least two months, make sure the kraut is submerged in brine and
you’ll be fine. Important: always, I mean always, use a clean utensil to take out your
sauerkraut and once it’s been in your mouth never put it back in the jar, otherwise
the bacteria will have a party.

Enjoy the zingy taste and the health benefits of your own handmade sauerkraut.

Tip
By all means, use red cabbage for
pink kraut. Both are terribly good
for you. I like adding beetroot and /
or carrot thinly julienned so that I’m
not only eating cabbage but other
fermented vegetables too. A little
spring onion finely sliced if
you like.

132
Vietnamese Rice Noodle Salad with Mango
Cucumber Lime and Toasty Peanuts, page 137
5. NOODLES
 Vietnamese Rice Noodle Salad
with Mango Cucumber Lime and Toast y Peanut s

Are you craving a light, crunchy, sweet and sour, cleansing and satisfying meal right now? Perfect
for the heat of summer, refreshing and juicy. I was jealous of people being able to make delicious
Asian noodle salads for years, so I took matters into my own hands and figured out a simple and
exciting way to make that happen. Go for lime or lemons; either is delish. Add extras like
cucumber and capsicum, or not. I hope you appreciate this simplicity and freshness. Serve with
your favourite protein, or by itself.

SERVES 4 Prepare the noodles to packet instructions and rinse

under running water. Strain well.
200g flat rice noodles (fettuccini style)
200g green cabbage, shredded very finely Cut the tofu into slabs and fry in coconut oil and
1 mango, cut into julienne tamari. Then cut into strips.
2 carrots, finely julienned
Prepare all the vegetables, herbs and mango.
1/2 cup fresh coriander, torn or chopped
1/2 cup fresh Vietnamese mint, torn or Make the dressing by throwing all dressing
chopped ingredients into a glass jar and shaking vigorously.
200g firm tofu
1 tbsp coconut oil Toast the peanuts and crush them roughly.
2 tbsp tamari
Mix everything, but keep a bit of sauce on the side if
A few spring onions, sliced
needed, and garnish with fresh herbs and toasty
1 small red capsicum, finely sliced peanuts.
1/2 cucumber, cut lengthwise into julienne
Enjoy.
Dressing

1/4 cup lime juice, and a bit of rind

1/2 cup rice vinegar
2 tbsp tamari, or more
Pinch salt
1 tbsp coconut sugar
Tip
1 red chilli, deseeded and sliced finely
You can use a green or ripe
Garnish mango. Red cabbage instead
of green. Almonds instead
2 tbsp peanuts, toasted and crushed
of peanuts.

137
 Pesto 3 ways
Basil Kale Coriander

Loaded with vitamins and minerals, good fats and the antibacterial benefits of garlic, pesto is too good
to be true. When kale first came out as being one of the best foods one should eat I made the Kale and
Walnut Pesto recipe for one of my cooking classes and was deeply touched when a participant of that
class told me years later he'd been making it weekly since. You can substitute ingredients quite freely
here, for example for protein richness use hemp seeds, sunflower seeds, almonds or pumpkin seeds. For
greens use kale, dandelion, nettle, spinach, parsley or even coriander. You could use flaxseed oil,
pumpkin seed oil, hemp seed oil, but olive is the sexiest. I was also mighty blown away when I
discovered that even coriander makes a kick-ass pesto that tastes divine on brown rice, spaghetti,
undoubtedly not Italian, but I promise you'll lick your bowl clean anyway.

SERVES ABOUT 4-6 Place all pesto ingredients in a blender, or mini food
processor and blend for about a minute until your
Pepita Basil Pesto
desired consistency is reached. Some like it super
1 decent sized bunch basil
smooth, I like it a little chunky, but it depends on the
1/3 cup extra virgin olive oil current mood.
1/4 cup pumpkin seeds, dry-roasted
1/2 tsp salt Adjust seasoning to taste.
Pepper, to taste
Place in a sterilised jar and cover with olive oil which
1 tbsp lemon juice
will keep for weeks. If you are like me and have to use
1 clove garlic up your fresh herbs quickly before they go too limp,
Kale and Walnut Pesto
make a double batch and freeze it. That works
wonders and makes for a marvellous surprising
2 packed cups chopped kale
nutritious meal when found in the back of the freezer.
1/2 cup extra virgin olive oil
1/4 cup walnuts, dry-roasted For the Kale Pesto place the kale in a pot of boiling
1/2 tsp salt salted water. Cook without a lid for roughly 1-2
Pepper, to taste minutes, or just until it
1 tbsp lemon juice turns bright green.
1 clove garlic Refresh in cold
Tip
water so that the
Coriander Hemp Pesto Now y'all know about the
kale retains its
1 bunch coriander superpowers of greens, and how
colour. If your you can even sneak them into
1/3 cup extra virgin olive oil digestion is up to pesto, yay! Hemp seeds are a good
1/4 cup hemp seeds it, the kale can source of vegan protein and are
1/2 tsp salt also be added raw, absolutely delicious in
pesto! Pesto Power!
Pepper, to taste no worries.
1 tbsp lemon juice
1 clove garlic

138
 Gala’s Classic Tofu Bolognese
with Pine Nut Parmesan

When I’m alone and I crave comfort food, I often turn to this recipe. However, for a romantic dinner
with candlelight, biodynamic wine and good jazz this is a great option too. My mum and stepfather
had a ritual of making a tofu bolognese, and I remember it as a work of art that required much
concentration and attention to detail. I was only little, but I noticed the holiness around this dish. I've
been making it my whole life, never measuring until I decided to write a cookbook. This is now a
fool-proof recipe for you! I want you to feel confident and 100% satisfied with the results. If you leave
out the tofu, it will make a wholesome but tasty tomato sauce. Guaranteed to put a smile on your face,
best served with brown rice spaghetti, gusto, basil and a special friend, or yourself. Buon appetito!

SERVES 6-8 Crumble the tofu into a bowl with your bare (clean)
hands, set aside.
250g firm tofu More salt to taste
2 brown onions, 2 tbsp fresh thyme In a frying pan add the olive oil and fry onions gently.
chopped After a few minutes add garlic, tofu, 1/2 teaspoon salt and
Optional: 1 zucchini
6 cloves of garlic, chopped, or a few stir until browned a little.
crushed leaves spinach.
4 tbsp olive oil Note: if you add too Add the carrot, celery, zucchini if using, chilli and fry
2 stalks celery, very many vegetables it for a few more minutes.
finely chopped becomes a stew, be
aware.
2 carrots, chopped If you're drinking red wine now is a good time to add
as fine as you a splash of it into the pan.
You’ll also need
possibly can
Brown rice
1 large red chilli, Add all tomato ingredients and bay leaves. Rinse the
spaghetti or
chopped or sliced tins with a 1/2 cup water and add this to the pan.
‘normal’ spaghetti
2 tins chopped
A friend or two to
tomatoes
share with
Simmer on low heat for about 45 minutes. 10 minutes
2 cups tomato into the cooking time add the seasoning: rest of the
Fresh basil to
passata salt, stock, sugar, pepper.
garnish
3 tbsp tomato paste
Kalamata olives, to
2 bay leaves add at the end Towards the end, add the apple cider vinegar, fresh
Red wine
herbs and spinach if using. Taste and adjust for that
1 stock cube
perfect sweet, sour and salty balance.
2 tsp salt
Pine Nut Cashew
2 tsp dried oregano Hemp Parmesan Cook your favourite spaghetti in plenty of salted
Pepper to taste, (page 213) water and mix with olive oil.
add generously
1 tsp apple cider To serve, light a candle, pour red wine, take a few deep
vinegar breaths, place the spaghetti on a plate followed by the
2 tsp coconut sugar O' sole
Tofu Bolognese, Pine Nut Cashew Hemp Parmesan,
mio!
olives, a friend and basil leaves.

141
 Asian Rice Noodles
with Tofu Chilli Marinated Red Onion

When the spring breeze reaches every crevice of your winter sleep hideaway, it must be time for
food to help you feel lighter, think lighter, be lighter. This recipe is a little more involved, but it’s
well worth it! Also this is a great meal choice during the waning moon time, when foods should
be lighter, or perhaps you just want to celebrate a sunny, warm day. My photographer friend Darn
made this dish after having sampled it at this photo shoot occasion. That makes me very happy as
he’s not exactly a huge cook and even his girlfriend loved his efforts. This noodle salad is fresh and
healthy, very nutritious and most importantly really delicious. Let it help you get back on track
with your dreams and light up your soul.

SERVES 4 Get the tofu marinating.

200g rice vermicelli, or Dressing Marinate the cabbage, carrot and red onion in
rice noodles of choice
1 tsp coconut sugar, lemon juice or vinegar and a pinch of salt for a
1 red onion, sliced very or another sweetener minimum of 1 hour up to 5 hours. Drain the
thin
1 tsp mustard juice and set aside.
1 carrot, sliced into long
thin strips 1/4 cup toasted
sesame oil Wash all herbs and vegetables, and chop
1/4 green cabbage, everything.
3 tbsp apple cider
shredded into fine slices
vinegar, or rice
2 tbsp lemon juice, or vinegar Fry the tofu in coconut oil and when it’s browned
apple cider vinegar
1/4 tsp salt add the shiitake, ginger, garlic and chilli.
A handful snow peas,
Freshly cracked
julienne. Add the remaining tamari at the end to brown
pepper
200g tofu marinated in: 2 the lot even more.
1 tbsp water
tbsp tamari, 1cm ginger
grated and 1 clove
To serve Cook noodles to packet instructions, drain in a
chopped garlic
Mixed leafy greens,
sieve and wash with cold water. Let cool slightly.
A handful of fresh shiitake
mushrooms, sliced, or enough for 4
Make the dressing by mixing all ingredients in a
dried ones soaked in hot
water to soften Garnish jar and shaking it vigorously.
1-2 tbsp coconut oil Gomasio (page 210)
or just toasted Place a handful of mixed leafy greens in
1 large red or green chilli,
sesame seeds individual bowls, toss with dressing.
sliced, make sure it has a
little spice yum 1 lime, cut into
wedges Mix noodles, veggies and tofu with the snow
1 handful coriander, torn
or chopped 1 handful, soybean peas and add tamari and vinegar.
sprouts
1 handful mint, torn or
Then add the fresh herbs and serve on top of
chopped
the juicy leafy greens.
2 tbsp rice vinegar
1-2 tbsp tamari Garnish with bean sprouts, Gomasio and a
Salt wedge of lime. Lush.
142
 Soba Noodles Cauliflower
Eggplant Watercress
and Tahini Miso Sauce

Here we’ve got yummy oily eggplant, juicy cauliflower, fresh and crunchy watercress all combined
with a miso tahini sauce carried lovingly by soba noodles. You’ve got to love soba noodles—who
would have thought that buckwheat can taste so nice? A hippy dish with a Japanese flair, so
simple but inspiring! Serve with a grated carrot and beetroot salad or Cabbage and Beetroot
Pickles (page 127) and Grilled Marinated Tofu (page 104) lathered in ginger.

SERVES 4-6 AS A MAIN DISH Bring a pot of salted water to the boil. Boil the
ALONG WITH PICKLES AND TOFU
cauliflower in it until al dente, take out with a strainer
and use the water to boil the noodles in. Strain the
200g packet soba noodles
noodles and set aside.
1 small cauliflower, cut into florets
1 medium eggplant, bite-size pieces Mix the eggplant with salt and let sit for a few
2 tbsp coconut oil minutes, then fry in coconut oil until browned.
1 bunch watercress, leaves picked off the
stem Chuck the boiled cauliflower in with the eggplant to
A few spring onions, sliced finely brown for a few minutes.
Gomasio (page 210) or toasted sesame
seeds Rinse the noodles under hot water to separate them
Tofu or Tempeh
and make sure they are adequately strained.

Coriander, for garnishing Mix everything together, adding the spring onion at
Tahini Miso Sauce
the end and keeping a few bits for garnishing.

1/2 cup tahini Mix the tahini sauce ingredients into a thick divine
3/4 cup water sauce and either drizzle over individual servings or
2 tbsp miso right through the whole lot.
2 tbsp tamari
Garnish with Gomasio sesame seeds, spring onions
2 tbsp lemon juice,
or brown rice, and coriander.
vinegar or
apple cider
vinegar
‘Get over yourself, get
into yourself.’
— Adam Barley, founder of
ZeroOne movement
practice.

145
Pumpkin Soup with Fresh Dill and Coconut Milk, page 151
6. SOUPS,
STEWS
AND CURRIES
 Beautiful Beetroot Borscht
with Tofu Sour Cream and Fresh Dill

An Eastern European classic which was probably shared not just amongst the whole family, but
also the neighbours—an inexpensive, nourishing way to share food. All those healthy ingredients
are cleansing and great for the waning moon phase, but honestly, I’d have it anytime. Who
wouldn’t want to enjoy immune boosting (and cancer-fighting) cruciferous vegetables in a
gorgeous bowl of soup? This soup becomes a special affair when you serve it with Tofu Sour
Cream (page 194) and some Cornbread (page 76). The only thing you have to decide is whether
you prefer your vegetables cut lengthwise or cubed. Experience how cutting veggies in a different
way can make such a big difference to the outcome of your dish. I like both. Can be served
wonderfully hot or cold, just adjust to the weather, but some kind of bread is a must. Smacznego!

SERVES 6-8 In a big beautiful pot fry the onions and caraway
seeds gently in olive oil, add garlic, then add the rest
1 onion, diced
of the vegetables and stir a few minutes.
2 carrots, 2 cups, thinly julienne or
quartered Add water, bay leaves, a bit of salt, sweetener and
4 beetroots, 3 cups or 360g, diced cook on low heat until all the vegetables are soft.
1/4 red or white/green cabbage, 3 cups,
300g, chopped Then add vinegar, more salt, if needed, pepper and
2 medium potatoes, chopped into small let sit for a whole while for the soup to infuse in itself
cubes and become more creamy, but you can eat it straight
2 tbsp olive oil away too.
4 cloves garlic, chopped or minced
This soup becomes even better the next day when
2 tsp caraway seeds
the flavours developed deeply.
2 bay leaves
Salt and pepper, to taste Serve with fresh dill, Tofu Sour Cream, Cornbread,
Optional: 2 tsp rapadura or rice syrup good company or crusty bread.
1.2L water
4 tbsp apple cider vinegar

To serve ‘If you

Fresh dill
don’t know what to
do, do nothing.’
Tofu Sour Cream (page 194) with added
horseradish is very exciting with this soup — Dr. Joseph Michael Levry,
founder of Naam Yoga
Cornbread (page 76)
through Anastasia
Williams, Sydney,
Australia.

148
 Pumpkin Soup with Fresh Dill
and Coconut Milk
I did not spend much time with my father, but when I was 18 I did live in Munich for one year,
and he used to visit me from Konstanz which was only a 4-hour drive away. He’d bring a large box
full of delicious edible goodies: Swiss cheese, Swiss bread, Swiss chocolate, Swiss milk and
numerous medicinal powders, pills and Ayurvedic remedies to trial on me. He also taught me how
to make pumpkin soup with dill and coconut cream, but with a whole lot of feta in it! This is my
take on his recipe that I turn to for comfort, but it’s lighter, just as delicious, and my favourite
meal with a big piece of organic sourdough bread and butter. Heaven.

SERVES 6-8 In a lovely pot perfect for soup, gently fry the onion in
olive oil. After a few minutes add the garlic, celery
1 medium pumpkin or 1kg or 8 cups,
and then the pumpkin and bay leaves.
chopped
2 stalks celery, chopped Remember how many bay leaves you’ve added so
1 tin coconut cream or milk, up to you you can find all of them at the end before blending.
1 large onion, diced
Stir for a few minutes, say a prayer, then add water to
4 cloves garlic
barely cover the pumpkin (don’t fully cover the
2 tbsp coconut oil
pumpkin leave some tips of icebergs), close the lid
2 bay leaves
and simmer for 15 minutes then add the stock and
1 stock cube
salt and continue simmering until soft, about 30
Salt and pepper, to taste
minutes.
Filtered water
2 tbsp apple cider vinegar At the end add the coconut milk or cream and simmer
1/4 bunch fresh dill, chopped a little more.

Add pepper, apple cider vinegar, dill, take out the bay
leaves and then blend until smooth. Plop the bay
leaves back in again if you like. I think it’s neat to find
Tip them in my bowl.
For a nutritious green addition after
having blended the soup, you can add Yum.
some very finely sliced kale or spinach.
For a protein boost add ½ cup of cooked For a photo of the actual soup see pages 146-147.
cannellini beans before blending, that’ll
make it more hearty and filling, but
you’ll have to add a touch more
water and salt.

151
 Roast Garlic and Cauliflower Soup
with Parsley and Black Pepper

In my first ever cooking class I wanted to make an interesting soup, and this is it. Two whole
heads of garlic roasted until fully brown, caramelised and oozing, along with a head of cauliflower
roasted until nice and crisp, garnished with plenty of pepper, parsley and hidden zucchini make
this soup a seriously wholesome and pleasurable experience. This is not one for kissing, but for
Mexican Cornbread (page 76), cuddles, or long conversations over vino.

SERVES 6 Preheat the oven to 200°C.

2 whole heads of garlic, really Cut off just a little bit of the tops of the garlic heads
1 large head cauliflower plus its outer and place on a baking tray.
leaves if they look nice and fresh
2 onions, diced
Chop the cauliflower and its leaves roughly, add to
the garlic and massage olive oil and salt all over it
1 stick celery, chopped finely
with your hands to coat nicely. Roast until brown
1 zucchini, chopped roughly
about 30-45 minutes or more.
Fresh black pepper
Salt, to taste In a large pot sauté the onion and celery in olive oil.
2 tbsp olive oil
Then add zucchini and stir.
More olive oil for roasting garlic and
cauliflower
Top with water, just enough to keep a few zucchini
To garnish mountains afloat, cover with a lid and let simmer.
A dash apple cider vinegar, or lemon juice
When garlic and cauliflower is well browned, let cool
Freshly chopped parsley
a little, so you don’t burn your fingers and squash the
Freshly cracked black pepper
garlic out of its shell and add to the pot.
Savoury yeast flakes
Add salt and pepper, simmer gently some more.

Puree with a hand-held mixer and adjust consistency,

adding more water if it’s too thick for you.

Serve with a dash of apple cider vinegar, freshly

‘Eat food, cracked pepper, freshly chopped parsley and the best
not too much,
healthiest or yummiest bread you can find.
mostly plants.’
— Michael Pollan. Invite a friend mmm...

152
 Vegetable Miso Soup
A dream of mine is to eat a little miso soup daily, but I tend only to make one when I need a break
from heavy, fried foods, too sweet or too salty foods. My macrobiotic cooking teachers introduced
me to miso soup, which appears to be an art form in itself, but one has to start somewhere, for
example right here. This miso soup is definitely a rescue-me recipe that is quick, affordable and
very healing indeed. It makes me feel calmer, grounded and lightly nourished. Balanced by the
grounding root and cleansing green vegetables, protein from the tofu and miso, vitamins from
fresh coriander, and don’t get me started on the benefits of shiitake mushrooms! A perfect dish to
make in the waning moon phase when you can support your body by eating lighter. Besides that,
thankfully it also tastes really good. A smart little starter, or a fulfilling main dish with additional
soba noodles. The flavour of the miso you buy will determine the overall flavour of this soup, so
make sure you buy one you like. Good luck, have fun experimenting, and feeling fabulous for it.

S E R V E S 4 - 8 D E P E N D S O N Soak the shiitake mushrooms and the wakame in

WHETHER YOU’RE SERVING AS A
about half a cup of warm water for at least half an
M A I N M E A L O R S TA R T E R
hour.
1cm fresh ginger, cut into fine julienne
Heat the water with the vegetables, (except the
2-4 dried shiitake mushrooms soaked in
zucchini and broccoli which you'll add towards the
water to soften, or regular mushrooms will
do too end), soaked wakame, ginger, tofu and simmer gently
2 carrots, cut into thin quarters for about 20 minutes.
2 cups pumpkin, cut into little pieces
Pour some good thoughts into your healing
1 daikon, cut into thin cubes
concoction.
1 small zucchini, or a few pieces of broccoli
6 tbsp brown rice or other miso you fancy, Add the zucchini and or broccoli.
mixed with a small amount of water to
make a slurry When the vegetables are soft, but still retain their
2 tbsp tamari shape, add the miso slurry, tamari, sesame oil, ume
1 tbsp umeboshi vinegar vinegar and spring onions.
1-2 tbsp wakame seaweed
Garnish with fresh
200g firm tofu, cut into little squares
coriander and serve
2 litres water Tip
hot.
You might like to experiment
To garnish
Enjoy. with adding cauliflower, cabbage,
5 sprigs spring onions, sliced thinly turnip or even potato. Instead of the
Fresh coriander, picked off the stalk spring onion, add brown onion or
Optional: 1 tbsp sesame oil leek. I recommend using lighter
miso for hotter days and darker
Optional: cooked soba or rice noodles
miso for colder days.

155
 Red Lentil Sweet Potato
Coconut and Lime Soup
Are you looking for a protein-rich, warming and delicious soup? A complete meal in itself,
something to take you on a little vacation from daily life? Here you have a smooth grounding
recipe to satisfy your precious self, which goes very nicely with Mexican Cornbread (page 76)
and Sunflower Seed Spread (page 192).

SERVES 4 Soak the red lentils in water in a large bowl overnight,

then rinse in a sieve.
11/2 cups red lentils
2 large sweet potatoes, chopped roughly In a medium pot, heat the coconut oil and brown the
1 matchbox size piece kombu onion.
1 tbsp organic coconut oil
Add the bay leaf, celery and carrot and sauté a few
1 onion, chopped finely
minutes.
2 cloves garlic, chopped finely
1 celery stalk, chopped finely Add the sweet potato, red lentils and stir for 1 minute.
1 carrot, diced
Then add enough water to just cover the potatoes
Salt
like ‘icebergs’, add the kombu and bring to the boil.
1 stock cube
1 tbsp turmeric When the foam arises, scoop it off with a ladle, trying
1 bay leaf hard to leave the vegetables in the pot, and discard
1 tin organic coconut cream, or milk the mean unwanted (farts producing) foam.
Rind 1 lime
Turn down to a simmer and simmer for about an hour,
Juice 1/2-1 lime but 30 minutes is sufficient too.
1-2 tbsp grated fresh ginger
Fresh coriander, to serve chopped finely When nearly soft add the coconut cream, ginger, lime
rind and juice.

Puree with a hand-held blender into a smooth

warming creamy soup.

Adjust the flavours with lime, salt and ginger.

‘Tell yourself: I am Serve hot with fresh coriander and freshly baked
in the flow of life, my Cornbread.
cells are filled with
aliveness.’
— Jan Gala.

156
 Mexican Black Bean Stew
with Quinoa Sour Cream and Coriander

Black beans used to be alien to me until I lived in an artist co-op in Sydney when I first made
acquaintance with this nutritious and delicious bean. I was feeling adventurous and decided to try
something new to expand my food horizon, but my first attempt at cooking black beans didn’t go
that well, my poor dinner guests! I quickly found out one has to use these beans sparingly and
cook them thoroughly, but they’re worth the effort: what a creamy texture, mhhh. I guarantee
you'll love this recipe; it's a real crowd pleaser. Maravilloso additions to this recipe are Mexican
Cornbread (page 76) and vegan Sour Cream (page 194). Enjoy the delicioso smells in your kitchen,
get some bright Mexican colours on you, pump up a mariachi tune (I’d recommend an Aussie
version by Waiting For Guinness), sip tequila and get on with dinner.

SERVES 6 Firstly soak your beans in plenty of water overnight. The

next day, strain the beans cover with plenty of fresh water,
1 large brown, or 1 medium to large
add a piece of kombu and cook until they are soft. Make
red onion, sweet potato,
chopped chopped into sure you scoop the foam off when they come to the boil.
medium cubes
2-3 stalks of celery,
Keep the lid on while cooking for a faster cooking time. In
chopped finely 1 tin tomatoes,
chopped my experience, this always turns out a bit messy, oh well,
2 tbsp olive oil
2 cups tomato you just have to clean up the mess after you’re done.
3 garlic cloves,
passata
chopped
3 cups cooked
Dry-roast the coriander and cumin seeds, then grind them.
2 bay leaves
black beans, 11/2
1 tbsp fresh cups dry Take your stew pot, add oil, onion and fry a little. Add
oregano, chopped celery, garlic and spices and mix for a few minutes. Then
Matchbox size
1 tbsp sweet piece kombu add the carrot, capsicum and sweet potato, and a few
paprika
A dash water minutes after that the tomatoes, beans, salt, stock and
1/2 tsp chilli flakes, dash of water.
or 1 red chilli, 1 cob corn, or 1/2
cup tinned or
chopped
frozen Slow cook the stew for about an hour on a low to
1 tbsp coriander
Optional: few medium heat. The longer, the better!
seeds, toasted and
leaves kale or
ground
silverbeet, Few minutes before the stew is ready, add the
1 tbsp cumin seeds, chopped
toasted and ground corn, kale or silverbeet and vinegar.
Dash apple Tip
1 stock cube and / cider Serve with all of the delightful
or salt vinegar You can exchange the
black beans for the easier accompaniments like the Quinoa,
1 large carrot,
chopped digestible mung bean. Kidney Mexican Cornbread, Sour Cream, fresh
beans obviously will work coriander, a wedge of Lime and
1 red capsicum,
perfectly here too, but be
chopped chopped spring onions.
warned of tooting.

Happy moments, provecho!

159
 Hungarian Goulash
My family is from Slovakia. I’m the only one born in Germany just after my parents fled
Communism, but my grandparents were Hungarian, which I believe naturally resulted in me
loving sweet paprika and anything stewy. I never learnt this dish from my parents or grandparents,
but my sister made the most delicious goulash for me in Sydney when I turned 30 that I will
always remember. I embraced this wholeheartedly after that and adore how nourishing, satisfying,
affordable and humble it is. You could make a pure vegetable goulash, or to beef things up a little,
add 1 cup sliced seitan, tofu or soy chunks. If you want to, enjoy this as a one-pot meal by adding
the potatoes in with the goulash and ditching the sides. When you make the mash from page 177,
make it without the sweet potato. I think that’s way nicer for this dish. Make sure you buy sweet
paprika, not spicy paprika! Serve with friends and an icy cold pivo. Na zdravie!

SERVES 6-8 Marinate seitan, tofu or soy chunks, if using.

1 cup sliced seitan, tofu or soy chunks, Fry the onions in olive oil, add the bay leaves, chilli,
marinated in 1 tbsp sweet paprika and a garlic, and then the seitan or alternative.
good splash of tamari for at least an hour
4 large brown onions, yes 4, sliced or diced After a few minutes add the carrots. A few minutes
1/4 cup olive oil later the capsicum, followed by the tomato passata,
4 cloves garlic, sliced or chopped sweet paprika, stock cube or powder and the little
3 bay leaves water, to give the vegetables some sauce to stew in,
3 red capsicums, cut into chunky cubes but don’t cover them with the water—that would
1 green capsicum, cut into chunky cubes result in a soup.
2 large carrots, cut into diagonal half
Simmer gently on low until tender, at least 1 hour
moons
2 cups tomato passata Towards the end add the optional marjoram and the
3/4-1 cup water not-optional apple cider vinegar.
1 stock cube, of the good kind, or amount
to taste Serve with mashed potatoes, vibrant fresh herbs,
1/2 cup sweet paprika, yes 1/2 cup friends and that icy beer.
Plenty of salt and lots of pepper, to taste

1/4 cup apple cider vinegar: add at the end Note: If you’re not familiar
Optional: 2 tbsp freshly chopped marjoram with the flavour of sweet ‘Don’t tell your
paprika then I God how big your
Optional: 1 red chilli chopped
recommend starting problems are, tell your
To serve with adding ¼-1/3 cup, problems how big God is.’
Mashed potatoes recipe (page 177) also because ground — Dr. Joseph Michael Levry,
paprika varieties vary founder of Naam Yoga through
Fresh parsley or chives, chopped
greatly. Anastasia Williams,
Friends
Sydney, Australia.
Icy cold beer

160
 Zucchini Apple Eggplant Curr y
with Spiced Basmati Rice

This recipe was born at the time my mother was not well, and I moved to Germany to be with her. I
took over her job in an independent school, where I, of course, ended up cooking for everyone
including newly arrived refugees. That was fortunate as the refugees loved more Asian style dishes
and I was no professional at German fair. There was a lot of 5Rhythms dancing going on for me
during this time and one day I was in such a good mood from all the dancing—in love with life,
inspired about its possibilities—I made up this kick-ass curry. I hope the replication will do its story
justice and that you will enjoy the chunky roasted juicy pieces of vegetables and apple infused in an
Ayurvedic creamy tomato curry sauce. Heavenly nourishment, mmm…can you feel the love?

SERVES ABOUT 6 Preheat oven to 180°C.

1 onion, chopped Salt the eggplants.

3 garlic cloves, chopped finely
Cut the zucchini and apple into large pieces and roast
1 generous chunk ginger, 2 tbsp chopped
finely
them along with the eggplant with coconut oil and
salt until golden brown, 45 minutes or so.
1 tin tomatoes
1 cup tomato passata Do not stir too often; once will do, and let cool before
1 tin coconut milk moving them off the baking tray so that the individual
2 tbsp curry powder or 1 tsp cumin, 1 tsp pieces remain intact.
coriander and pinch cayenne—be generous
here and add a heaping amount Fry the onion with coconut oil, then add the garlic,
Pinch of chilli ginger and spices, stir 1 minute.
1 tsp turmeric
4 small zucchinis Then add the rest of the ingredients except the
4 small apples
vegetables and apple.

2 medium eggplants Simmer gently for about 20 minutes or so, then add
Coconut oil the roasted vegetables and don’t stir violently, be
Salt and pepper, to taste gentle.
1 tbsp apple cider vinegar
How easy is that?!
1 tsp coconut sugar

Serve with
Spiced Basmati Rice (page 105)
Coconut Coriander Chutney (page 203)
‘The human mind is like
an umbrella, it functions
Pappadums, fried in coconut oil
best when open.’
— Walter Gropius.

163
 Pumpkin Red Lentil Coconut Curr y
with Spinach and Chickpeas

This is one of my favourite recipes that I like to make at the first day of a retreat catering job, to
satisfy every guest so they know they’ll be taken care of for the rest of the weekend. Besides, it’s a
great dish to arrive and ground. If cooking for more than two guests scares you, this recipe will
come to your rescue. It’s easy to make and serves enough to feed 6, 16, or 24. Multiplying this
recipe is so easy and works every time. I’ve cooked it for 120 people before so I know it works. It's
very important to use a heavy-bottom pot, otherwise the lentils may burn. Serve lovingly with
Basmati Rice (page 105) and Coconut Coriander Chutney (page 203).

SERVES 6 Soak the chickpeas in water overnight, then strain.

Chuck in a large pot and add about 4 times as much
1 cup red lentils, 400ml or 1 tin
water. Cover the pot with a lid and bring to the boil.
washed coconut cream
500g pumpkin, 2 cups water Be sure to scoop off the foam that arises, then turn down
diced
1 cup chickpeas, or the heat, pop the lid back on and cook until tender.
1 large onion, 1 tin
chopped I recommend putting at least 1.5 hours aside for the
Salt, to taste
2 tbsp extra virgin cooking of the chickpeas while you potter around the
coconut oil To add at the end
kitchen and prepare the rest of your ingredients.
1-2 tbsp fresh 2 large handfuls
Alternatively, ditch all of that and use a tin.
ginger, peeled and baby spinach
chopped finely
Wash the red lentils in a sieve under running water.
3 cloves garlic, Garnish and serve
chopped with
Prepare all the other ingredients.
1 large red chilli, Fresh coriander
deseeded and 1 lemon or lime, Start the curry by heating the coconut oil in another
sliced cut into wedges large pot, add the onion and brown a little.
1 tsp cumin seeds, Basmati rice
lightly roasted and
Pappadums Add the ginger, garlic and chilli. After a minute or so,
crushed
Coconut Coriander include the curry leaves and mustard seeds. Give this
1 tsp coriander
seeds, roasted and Chutney combination a few minutes more before adding the
crushed (page 203) rest of the spices.
8 curry leaves
Add the pumpkin, red lentils, chickpeas and water.
1 tsp turmeric
Tip
1 tsp mustard Cover with a lid, bring to the boil and turn
seeds This recipe freezes very well, but
for the most pranic potency, it’s best down to a simmer. Cook until the pumpkin is
1 tbsp curry
eaten fresh. Prana is the vital life force just soft, then add the coconut cream,
powder
energy in all living things, which is spinach, salt and turn the heat off.
enlivening, invigorating and
nourishing. Like humans, also Serve hot with fresh coriander and a wedge of
vegetables and fruit possess
lemon, basmati rice, chutney, pappadums and
pranic energy or force.
a simple salad.
164
 Moroccan Tofu Tagine
with Okra Fig and Dates

In one of my first cooking classes in Sydney, I collaborated with my dear friend Teresa Springal
who truly is a foodie with a sense of adventure. We decided on a Moroccan theme, so I put my
mind and tongue to the project to create a really good vegan tagine with all the spice, sweet fruit
and juiciness it deserves. After many trials, a borrowed cracked tagine and many happy belly
moments, this recipe has definitely reached its fool-proof stage. It’s so safe that even if you deviate
from the ingredients you can’t go too wrong. Cous cous is, of course, marvellous with this dish
but not gluten-free, so try quinoa or millet instead. An orange fennel salad would be a perfect
addition here too. This recipe takes a little time, but once you throw it together, you can go and
do other things while it’s slow cooking. Middle Eastern magic for you.

SERVES 4-6 Vegetables Mix the marinade ingredients and marinate the tofu in it
2 red onions, cut for at least 1 hour, or best overnight.
Tofu and into half moons
marinade On a low heat brown the onions then add the chillies,
1/4 cup olive oil
350g best organic keep browning nicely. Add the tofu with the spice mixture
1 longish sweet
tofu, cut into
potato, cut into and fry gently. Make sure the heat is the lowest possible.
rectangles
rounds
1 tbsp sweet After a few minutes layer with vegetables, except the
2 large carrots, cut
paprika
into sticks okra, with a bit of water and simmer with the lid on until
1 tbsp ground
1/4 pumpkin, cut vegetables are tender and most of all try NOT to stir!
ginger
into bigger than
1 tsp cinnamon the carrots You can gently scoop the juices that come out of the
1 tsp turmeric 2-4 dried figs, vegetables and spoon back over.
chopped in half or
1/2 tsp white
quarters
pepper If you over stir this dish, the vegetables and tofu will fall
3 whole dates,
3 cloves garlic, apart into mush due to its long cooking time.
pitted, or more
crushed
2 whole chillies, slit So, cook it sloooowly­— the longer, the better.
1/4 cup water
in half and
1/4 cup lemon juice 2 hours if you can keep your heat low;
deseeded
2 tbsp tamari and
if not the dish will be ready earlier.
1 cup Tip
a touch of salt to chickpeas
taste You could also use zucchini, Add the okra at the end to
1 handful green beans and celery or even
A few saffron okra
avoid overcooking, it only
broccoli. Another delicious variation is
threads soaked in needs about 10 minutes.
2 tbsp hot water to add a tin of chopped tomatoes instead
of the water to create a tomatoey sauce.
Optional: sprinkle Must serve with Quinoa
Try adding 1-2 tsp ground coriander and
cayenne pepper Pomegranate and Almonds,
a bit of cumin to the spice mix. You
must try dried apricots or prunes a good garnish of coriander
instead of figs and dates and a lemon wedge.
one day.
Besseha!
167
7. PIES, TARTS
AND BAKES

Ratatouille Polenta Bake

with Olives and Basil, page 185
 Vegan Quiche
Yes, the whole book you're holding is vegan, don’t you worry, I just had to call this a vegan quiche,
because it’s a bit of an oxymoron. Singer and artist, Kath Ellis from Sydney was the first person to
share a vegan quiche recipe with me. I was totally inspired and got cooking to create my own
versions, with many attempts. Really there are many ways to go about making a vegan quiche that
work well and taste delicious. I hope you find this one simple enough to successfully experiment
with and enjoy wholeheartedly!

SERVES 6 Preheat the oven to 170°C.

Crust ingredients Mix all the dry ingredients for the crust and then add
1/2 cup buckwheat flour the oil and hot water, one bit at a time. Knead into a
1/2 cup rice flour beautiful dough and let it rest for approximately 1 hour.
1/2 cup millet, or maize flour Roll out dough and press into an oiled tart tin.
1/2 cup ground almonds
1/2 tsp salt Prick about ten times with a fork and pre-bake for
3 tbsp olive oil 20-25 minutes.
1/4- 1/2 cup hot water
Choose from one of the three vegetable options and
Filling ingredients chop all vegetables to desired bite-size pieces or
300g silken tofu slices.

1/4 cup soy milk Fry, roast, or steam your choice of vegetables and set
2 tbsp nutritional yeast flakes
aside.
1 tsp sweet paprika
1 tbsp tamari Blend the filling ingredients until nice and smooth.
A generous pinch turmeric Taste test for saltiness and flavour.
Salt and pepper, to taste
Gently mix the filling and vegetables and pour into
3 vegetable combinations: the prepared crust.
Option 1: Steam 1 bunch asparagus, 300g
Sprinkle with seeds and bake a further 45 minutes or
pumpkin and 2 potatoes. 1 grilled red
capsicum with a little dill. Sprinkled with until the top goes a little brown and the middle is firm
sesame seeds. See photo. to touch.
Option 2: fry gently in olive oil: 500g
mushrooms, 1 small bunch spinach or kale Let the quiche cool slightly before
and 1 leek. 1/3 cup fresh thyme, 1/4 cup cutting, so it doesn’t fall apart: it
chopped parsley and 1 tsp chilli flakes.
will cut much neater the next day ‘Freedom
Sunflower seeds to sprinkle over the top
before baking. when reheated. is a child of love
and love is born out
Option 3: Fry gently in olive oil: 3 zucchinis,
1 red onion, 1 punnet cherry tomatoes and Sprinkle with chopped fresh of freedom’.
1 large eggplant. 1 tbsp oregano, 1/2 cup herbs just before serving. — Klaus Mori.
fresh basil and a few olives. Pepitas to
sprinkle over the top before baking.

170
 Mediterranean Grilled Vegetable
Basil Cream Pie
When I was a personal chef in Sydney, I used to zoom around on my motorbike and cook for a
whole range of clients. That was during the time I was assisting a whole lot of macrobiotic cooking
classes. I whipped up this recipe inspired by the great wholesome macrobiotic way of cooking that
became one of my favourites. A hearty, colourful and special main dish that goes very nicely served
with a juicy green salad with Apple Mustard Dressing (page 212), or basically anything fresh and
uplifting as this pie is a hearty thing. Be warned, I sometimes call it pain-in-the-ass-pie, as it does
require more effort and time, but, once again, it's so very worth the effort.

M A K E S 1 P I E / TA R T T I N W H I C H Turn that oven on to 180-200°C .

U S U A L LY S E R V E S 6 - 8 P E O P L E
Roast the vegetables in generous amounts of olive oil
Topping ingredients and salt until nicely browned, this may take 40
1/4 pumpkin, cut into cubes minutes, or so. Bake the garlic, eggplant and
3 preferably small thin long eggplants, cut pumpkin together, and a bit later add another tray of
lengthwise
the cherry tomatoes, capsicums and zucchini because
1 punnet cherry tomatoes, halved
the latter take shorter to bake.
1-2 zucchini, cut into diagonal rounds
1 red capsicum Mix all the dry ingredients for the crust and then add
Lots of whole garlic cloves, olive oil, a good the oil and hot water. Mix well to form a non-sticking
sprinkle oregano, salt and a few olives and non-crumbling dough and let rest for
approximately 1 hour.
Crust ingredients

1/2 cup ground sunflower seeds or almonds Roll out dough and press into an oiled tart tin and
1/2 cup rice flour prick about ten times with a fork. Pre-bake for 20-25
1/2 cup maize flour or chickpea flour minutes.
1 tbsp sesame seeds
Blend all the filling ingredients into a nice and creamy
Pinch salt
consistency. Adjust the amount of milk depending on
3 tbsp olive oil
the firmness of the tofu. Taste test for enough salt
1/4 cup hot water, or a tad more and lemon.
Filling ingredients
Fill the pre-baked crust with the tofu basil cream and
300g firm tofu
top with roasted vegetables and olives; bake for
1/4-1/2 cup soy milk another 20 minutes.
1 tbsp olive oil
1 tbsp lemon juice Sprinkle with fresh basil or parsley, all
‘Good shit takes
1-2 cloves garlic time.’ herbs are beautiful and suitable. Let cool
— Matt Sage. before cutting! Otherwise, if the pie is hot,
1/2 cup fresh basil
it falls apart. Serve with a fresh, crisp, light
Salt, to taste, but do add
enough, so the pie tastes and juicy salad.
flavoursome

173
 Lentil Loaf with Mushroom Grav y
Potatoes and Red Cabbage with Apples and Adam’s Chestnut s

What in the world can you make for Christmas that’s healthy and delicious, gluten-free and
vegan? Something that won’t busy you all day? This Lentil Loaf obviously! It’s satisfyingly filled
with plenty of flavours and textures, and great for Christmas especially if you are somewhere
cold. It’s also delicious whether you are vegan or not. I believe eating more vegan is the most
animal-friendly and healthiest option for our bodies and the planet. A beautifully baked Lentil
Loaf goes really nicely with Mushroom Gravy (page 195), but also with some potato dumplings or
boiled potatoes and sautéed Red Cabbage with Apples and Adam's Chestnuts (page 92).

SERVES 6 Strain the soaked lentils, bring them to the boil

with 6 cups water and bay leaves.
Loaf ingredients Salt and pepper,
to taste When the foam starts to rise, scoop
2 cups brown
lentils, soaked 3/4 cup roasted it off, reduce heat and simmer
overnight in walnuts,
covered for 45 minutes or
water chopped Tip
roughly until tender.
2 bay leaves Mushroom gravy is so simple and
To bind use
3 tbsp olive oil Strain. a very neat addition, but you could
either: 2 tbsp
1 leek, cut in half also serve it with steamed greens or
flaxmeal, or 1/2
and sliced finely Preheat oven to 190°C sweet potato mash and Bechamel
cup oats or
breadcrumbs, Sauce (page 195). Go on get
1 large carrot, and oil a baking tray.
but breadcrumbs creative. Remember to breathe
grated finely
are definitely the deeply...
2 cups Now, sauté the leek in
yummiest choice
mushrooms, and can be plenty of olive oil, then add
diced finely gluten-free too! the garlic and herbs.
4 cloves garlic,
1/3 cup fresh
chopped parsley, or basil, Add mushrooms and the carrot, sauté until nicely tender.
1 tbsp sage chopped, keep
a bit for Add the remaining ingredients and mix everything well.
1 tsp thyme
garnishing
Pour in a baking tray and drizzle with olive oil, bake for
1 tsp rosemary
To serve 35-40 minutes, or until the top is crisp.
1 tbsp lemon
juice Mushroom
While the loaf is baking, boil the potatoes and make the gravy.
Optional zing: 1 Gravy,
tsp lemon zest, (page 195)
This is going to be so delicious!
grated finely Red Cabbage
2 tbsp tamari to and Chestnuts,
Best cut neatly when the loaf has had time to settle and cool
taste, or more (page 92)
a little. You can always reheat the individual portions.
1 tbsp Dijon Potatoes
mustard Serve with perfect potatoes, Red Cabbage with Chestnuts
(page 92) and finger-licking Mushroom Gravy (page 195).

Oh yeah!

174
 Lentil Shepherds’ Pie
in Herby Tomato Sauce with Sweet Potato Mash

Those of you with an English / Australian background will be especially happy about this recipe.
When I was a personal chef in Sydney, a cheerful client of mine asked me to make a vegan lentil
shepherd's pie, and so I got cooking. It’s so healthy and a perfect warming autumn / winter meal,
that one day I happened to have made in the midst of the heat of the Australian summer. Oh, we
learn. This one is great to make a day ahead. Best enjoyed on a cool day with candlelight, red
wine, friends and smooth jazz.

M A K E S A 2 0 X 3 0 C M B A K I N G T R AY Cook lentils with 5 cups water and the bay leaves until
soft and until the water has been absorbed, or strain
Tomatoey lentil ingredients
any excess and let evaporate.
2 cups brown lentils
3 bay leaves Fry the onion in olive oil, add garlic and spices, then
3 tbsp olive oil add the vegetables and red wine if using; letting the
1 large onion, diced
wine evaporate. Add the tomatoes and tomato paste
and simmer gently until tender.
3 cloves garlic, chopped or crushed
300g or 3 cups mushrooms, chopped Mix with the cooked lentils and let simmer until the
1 large carrot, chopped finely mixture becomes thicker and on the drier side.
1 tbsp dried oregano
1 tsp thyme & 1 tsp rosemary
Preheat the oven to 180°C.

Lots of freshly ground black pepper Boil potatoes, add the rest of the mash ingredients
Tiny pinch cinnamon and mash.
2 tins chopped tomatoes
In an oiled baking dish, place the lentil mixture
1/4 cup tomato paste
Dash tamari
followed by the potato mash.

1 stalk celery, chopped very finely Drizzle with olive oil and savoury yeast flakes and
Optional: 1/2 cup red wine bake until the top goes a little brown 45-60 minutes.

Mash ingredients Let cool a little then serve. The longer you let it rest,
700g potatoes the neater it will cut.
700g sweet potatoes
Serve with a sprinkle of freshly chopped
1/2 cup soy milk, add a touch more if needed
parsley, pickles and a big fat salad
1/3 cup olive oil
and Red Cabbage Beetroot
Salt and pepper, to taste
Arame Pickles (page 127). ‘The answer
Pinch nutmeg
to being sleepy is
Optional: 1 clove garlic crushed not always
sleeping’.
On top
Olive oil and savoury yeast flakes

177
 Incredible Vegetable Buck wheat Tofu Bake
with Cashews and Thyme Béchamel Sauce

My sister used to own an organic vegetarian restaurant in Freiburg, Germany. She had an elderly lady
cook for her who was a well-seasoned German chef, with plenty of years' experience. One day, when I
was visiting from Australia, this woman made a buckwheat loaf with cheese and milk in it that I tried,
and it blew my mind. When I returned to Australia I got onto making a vegan, gluten-free version of
her creation. Here it is! I think you will love this hearty taste of Europe. You’re so very welcome.

SERVES ABOUT 4-6 Drain the soaked buckwheat and place it in a pot with
enough water to cover at least 1cm, add the piece of
1 cup buckwheat, soaked overnight in
kombu, the bay leaf, a sprinkle of salt, and cook until
plenty of water
tender. For the bake to hold well err on the wetter
1 matchbox size piece of kombu
side of things, if the buckwheat is mushy that’s better
1 bay leaf
than fluffy.
1 leek, sliced
Few cloves garlic, chopped or crushed Preheat oven to 180°C.
250g firm tofu, crumbled
In a frying pan sauté the leek with the garlic in a good
1/2 cup cashews raw, 100g roughly chopped
amount of olive oil. After a few minutes add the tofu
1 carrot, grated
and cashews and brown a little. Then add the carrot,
1 zucchini, grated
zucchini, pumpkin, sweet paprika, thyme, tamari and
2 cups pumpkin, grated
fry all of that until it’s all wonderfully fried and
1/4 cup fresh thyme, chopped combined. This will take a few minutes. Put love into
1 tbsp sweet paprika it. Add a dash of water to make it all mushy.
1-2 tbsp tamari
Salt and pepper, to taste Place the fried mixture in a big bowl and add the
cooked buckwheat, chopped up wobbly kombu and
1/2 bunch parsley, chopped- freshens the
breath after eating garlic or onion. Like dill parsley. Season with salt and pepper.
it’s good for tickling and other sensual
caresses, replacing the feather that is now Place this mixture into a well-oiled baking dish and
completely passé – Aphrodite.
bake for roughly 30 minutes.
Olive oil
More parsley, to garnish Let cool a tad and then
cut into pieces.
Tip
TO SERVE: Serve with either Instead of pumpkin, you
Béchamel Sauce or can use sweet potato. You
Béchamel Sauce (page 195) can add a stalk of celery
Mushroom Gravy,
or Mushroom Gravy (page 195) chopped finely to the mix if
but definitely a you like to add an extra
sprinkle of parsley. nutritious ingredient
and flavour.

178
179
 Roast Vegetable Lasagna
Have you ever wondered if a vegan and gluten-free lasagna exists that also tastes nice? Yes, it does,
right here. This recipe is even more satisfying than a ‘normal’ lasagna! Be warned, however, while
you're singing ‘o sole mio’ have a glass of red wine or two, as this recipes takes a lot of time to
make. You have to make the tomato sauce, the white sauce and the roasted vegetables, but I
promise it’s worth it. This is a marvellous dish for celebrating the full moon. If you can’t find rice
noodle sheets, you can also use regular gluten-free lasagna sheets. I like to make this dish when I
have some tomato sauce left over. My photographer and meat-loving friend Darn said this was the
best lasagna he’s ever eaten, and he loved it so much he made it for his girlfriend, which must have
been an ordeal for someone who doesn’t cook too often! Good on ya Darn, you’re a hero and a
romantic. So, make a celebration of it and enjoy this wholesome, delicious Italian experience.

SERVES 8-10 Preheat oven to 180°C.

1 packet fresh rice noodle sheets (from Using your hands, oil a baking dish (20 x 30cm) with
Asian supermarkets) olive oil.
2 large (400ml) jars of good quality Italian-
Style tomato sauce, or make your own Massage any excess oil on your arms and legs.
page 182

1/3 cup Kalamata olives, roughly chopped Salt the eggplant and let it sweat for 30 minutes, or
1 bunch fresh basil more.
1/2-1/4 pumpkin Slice vegetables into 1cm thick pieces and grill, or
2 eggplants
bake in the oven with olive oil and salt until nice and
1 capsicum brown.
2 zucchini
Boil the potatoes and steam the spinach.
Spinach and White Sauce
2 large boiled potatoes When the potatoes are cooked, let them cool slightly,
150g tofu then blend in a food processor with the rest of the
3 tbsp olive oil white sauce ingredients except the spinach.
2-3 cups rice, or soy milk
Add the spinach and stir through with a spoon. Do
3-4 tbsp yeast flakes not blend.
1 tbsp white miso / shiro miso
1 tsp apple cider vinegar Tip Now it’s time to layer in the baking dish:
1 tbsp tamari and salt, to Of course, you can come up Layer 1) 1x rice noodle sheet
taste with your own layering
1 bunch English spinach, sequence. I tested many ways Layer 2) Thin layer of tomato sauce
steamed and finely and found this particular
chopped
and the eggplant and zucchini
sequence to be extra neat
and balanced.
Layer 3) 1x rice noodle sheet

181
 CONTINUED:

Layer 4) Another layer of the remaining tomato sauce and the pumpkin and capsicum.

Chopped basil and sliced olives. (Keep some basil for garnishing)

Layer 5) 1x rice noodle sheet

Layer 6) Spinach and white sauce

Sprinkle with some olive oil and yeast flakes for an extra brown crust, or leave as is, it will still
brown a little.

Bake for about 45-50 minutes, then allow to cool slightly, about 30 minutes, before cutting.

This will ensure a beautiful cleaner presentation.

If you can’t wait to serve it go right ahead but know: the lasagna will fall apart somewhat. Doesn’t
matter! Garnish with freshly chopped basil.

Buon appetito!

Fresh Tomato Sauce with Marjoram

SERVES 4 Brown the onions in olive oil. Add the garlic, bay
leaves, chilli and celery followed by the carrots.
1kg or more ripe tomatoes, chopped
1-2 onions, chopped After a few minutes add the tomatoes and other
2 bay leaves tomato ingredients, plus the sugar and salt.
4 cloves garlic, finely chopped
Simmer covered 45 minutes.
1 large red chilli, finely chopped
2 stalks celery, finely chopped Then add the cornflour and water mixture and cook
1 carrot, finely chopped for a further few minutes.
1 tin tomatoes, or 1 cup tomato passata
When the vegetables are soft,
1 tbsp tomato paste
and the sauce looks and
Salt, to taste
tastes done add the
The most important
3 tbsp extra virgin olive oil vinegar, olives, basil, time is now. The most
2 tbsp fresh marjoram, chopped majoram and season important person is the one
1 tbsp cornflour, dissolved in 1/4 cup cold to taste with salt and you’re with right now. The most
water
pepper. important thing you’re doing
1 tbsp apple cider vinegar is what you’re doing right
Some chopped olives Voilà, so easy, just now.
Fresh basil needs patience.
1 tsp coconut sugar, or 1 grated apple

182
 Ratatouille Polenta Bake
with Olives and Basil

This is a classic option for vegans, but wait—it’s not boring! Polenta is exciting, specially the
organic coarse kind and a really good ratatouille seasoned to perfection will make you dance and
kiss everyone. Enjoy making this dish with a glass of wine, or herbal tea, and good tunes. Serve
with a nice crispy salad and Strawberry Balsamico Dressing (page 209). Yum.

SERVES 6 Make the ratatouille sauce like you would a tomato

sauce, gently, thoughtfully and lovingly.
Polenta
2 cups organic coarse polenta Start with the onions, garlic then add the veggies
6 cups water and tomato and simmer at least 30 minutes and
1 cob fresh juicy corn, or cheat with a litte tin thicken at the end with the cornflour water mixture
1 stock cube and simmer a further 5 minutes.
Sprinkle salt
Let cool slightly or even make it a day before and keep
Ratatouille in the fridge until ready to top the polenta with!
1 large onion, chopped
Bring the polenta water to the boil with the bouillon
4 cloves garlic, crushed and salt. When boiling turn it right down to the
2 tbsp olive oil lowest heat possible. Add the polenta gradually
2 red capsicum, chopped into bite-sized pieces whisking as you do. Stir with a wooden spoon simmer
2 smallish eggplants, diced and salted to on low heat 15 minutes, stirring continuously.
release bitterness
2 zucchini, chopped into bite-sized pieces or Add the corn and let sit with the lid on for 5 minutes,
rounds if thin in shape then pour into an oiled baking dish and flatten with
Optional: 1/2 bulb fennel, chopped roughly a wet wooden spoon.
2 bay leaves
Pour the ratatouille over the polenta and bake at
1 tsp sweet paprika
180°C for 30 minutes, or so, until slightly browned
1 tbsp of sweetener eg: coconut sugar
on top.
Salt or stock
Freshly ground black pepper to taste Let cool a little before
2 tbsp dried basil and/or thyme, or herbs de serving! Tip
Provence, or oregano, whatev’s If you’re not into tomatoes
2 tins tomatoes plus a little water about 1/4 If you serve it you can make the polenta, bake it
cup to wash out tins pipping hot it will and separately bake or grill some of
these veggies to go on top: eggplant,
1/4 cup tomato paste fall apart, but
fennel, broccoli, pumpkin and cherry
1 tbsp cornflour, mixed with 1/4 cup cold water taste delicious tomato. Mix them with basil and
2 tsp apple cider vinegar nevertheless. olives et voilà. Mhhhhhh
A handful pitted Kalamata olives added to enjoyed wonderfully with
the sauce at the end Bon appétit! salad. Sexy.
Fresh basil, to garnish

185
 Quinoa stuf fed Capsicums and Tomatoes
with Thyme Basil and Oregano

This is the perfect recipe for leftover quinoa, and a lunch or dinner in need of a slightly celebratory
flair. Even though I grew up vegetarian, I never understood the notion of filling whole vegetables
with rice. I thought they looked a bit silly, are really hard to eat and taste way too healthy and too
light. However, I decided to try this vegetarian cliché-looking dish, and was determined to make it
really good. I think I did quite alright and now totally adore this recipe of gorgeously stuffed
capsicums and tomatoes! A marvellous gluten-free and protein-rich main, that’s a far out choice for
a summer or spring day served with a lush salad and most definitely a couple of guests. Sharing food
is a great way to heal one's food addictions. Try it. Bon appétite.

SERVES ABOUT 6-8 Cook the quinoa to perfection. See packet

instructions or the Quinoa Salads recipes in this book.
3 capsicums
6 ripe tomatoes Cut the tops of the capsicums and tomatoes, make
2 cups cooked quinoa, that’s 1 cup raw sure you keep each lid close to its allocated vegetable
1/2 cup almonds, chopped so you can match them later.
1 red onion, chopped
In addition for the tomatoes scoop out the flesh with
4 cloves garlic, chopped
a sharp spoon into a bowl.
1/2 bunch spring onions, sliced
Chilli of your choice: fresh or dried Dissolve the stock cube in 1 cup of water and blend
Plenty of the best salt you can get your or mix with the tomato pulp.
hands on
Prepare the rest of the ingredients and once the
Tonnes of extra virgin olive oil
quinoa is cooked mix all ingredients with a tonne of
Many squeezes of fresh lemon juice
love.
1/2 bunch fresh basil, chopped but not too
fine, keep some for garnishing
Preheat oven to 180°C.
1 tsp thyme
1 tsp oregano Fill each vegetable with this yummy mixture, pop
1 tsp marjoram their lids back on, but slightly to the side; so the top
1 cup gluten-free bread crumbs: this of the quinoa mixture and the lids can brown
is really delish and a must, you and crunch up a little.
can whizz up your old gluten- Tip
free bread in a blender Bake for 45-55 minutes, or until really
You could try millet or
1 stock cube dissolved golden brown on top.
rice instead of quinoa, and
1 tonne love any herb and spice
combination that rocks To garnish you can grate some lemon
Garnish your wholesome zest on top, or not, but definitely a
Freshly torn basil boat. generous sprinkle of fresh torn basil.
Lemon

186
Raw Beetroot Garlic Cashew Dip, page 200
8. SAUCES,
DIPS AND
DRESSINGS
 Avocado and Zucchini Dill Dip
Make this delightful creamy lush dip when zucchini and avocados are in season. Highly
recommended with just about anything, but especially with Golden Cauliflower Chia Fritters
(page 67) or Tofu Burgers (page 71), Sprouted Ancient Grain Fritters (page 72) and all Quinoa
Salads. I love how you can’t taste the raw zucchini, but it’s in there providing extra nutrition and
substance. This is rich and creamy and refreshing. One of my favourites.

S E R V E S R O U G H LY 6 Blend everything and taste test for that

exciting this-is-so-delicious effect.
2 large ripe avocados
1 small organic zucchini, skin and all Enough salt and lemon juice is Tip
crucial however, be aware of Add a huge handful of
Juice 1/2-1 lemon, about 3 tbsp
finely chopped wild
1/4 cup chopped fresh dill adding too much too soon.
foraged herbs such as
3 tbsp extra virgin olive oil nettle to this dip
You can do it.
Salt, to taste works wonders.

Optional: tiny pinch cayenne pepper Delish.

Green Goddess Tahini Dip

I reckon every vegan chef needs to have a really good tahini sauce recipe. From experience, this one is
most welcoming and delightful for even ‘normal’ eaters, which makes me incredibly happy. Apple
cider vinegar aids our digestion, and garlic is anti-viral and anti-bacterial. Parsley has ridiculous
amounts of vitamin C, especially when eaten raw like in this recipe. Wow, how easy is it to use food
as medicine?! This dip hugs your tongue and completes your Golden Cauliflower Chia Fritters
(page 67) experience. Try it in a wrap, with a quinoa salad, or steamed veg. Even plain vegetable
sticks are awesome dipped in this richness, and you've got to lick your fingers. Enjoy the versatility!

SERVES 4 Place everything into a blender and blend until smooth.

1/2 cup hulled tahini Taste test and adjust to your unique liking.
1/2 cup water, amount depending on
desired consistency Keeps for 4-5 days in the fridge, but freezes well too.

1/4 cup lemon juice Instead of parsley, coriander or mint work nicely in this
1 cup chopped loosely packed fresh parsley
dip too.
1 tbsp apple cider vinegar
1 clove garlic See photo in recipe Golden Cauliflower Chia Fritters
1/2 tsp salt (page 67).

191
 Sunflower Seed Spread or Dip
Apple Horseradish and Lemon

This may sound a bit boring, but it’s not. Really. This spread is actually a very exciting dip and can
be used very flexibly! Spread it in your wraps, eat with burgers, dip raw vegetable sticks into it.
Germans love spreading stuff on bread, so when I started cooking in Germany I had to venture
into the land of ‘Brotaufstriche’ (spreads) which turned out to be a rather delicious and wholesome
ride. This recipe is a result and quite handy to have up your sleeve. To make it extra nice and
creamy you do have to blend it for a few minutes, don’t settle for chunky goop. Bake some
focaccia, or buy the best you can find and dive into this vegan sunflower spread filled with the
sunshine of every sun kissed sunflower petal. You’re so welcome.

SERVES 4-6 Blend everything for as long as possible to reach the

creamiest texture.
Base recipe
1 cup sunflower seeds, soaked in water My advice is to have the blender going on a low
overnight, or 4 hours, and strained setting, otherwise the mixture won’t move around.
1/3 cup rapeseed oil, or other mild tasting
oil Taste test and adjust to your unique liking.
1/4 cup water, or more depends on desired
consistency You could make the Cornbread Bread (page 76) or
1/4 cup lemon juice the Sprouted Ancient Grain Bread (page 75) to go
1-2 tbsp apple cider vinegar
with this.

1 tsp salt, or more if needed

1/2 tsp black pepper Tip

1 tsp marjoram
Try adding 1 clove garlic.
1 tsp oregano Get cheesy with adding 2
Optional but nice addition: 1 tsp tbsp savoury yeast flakes. You
muscovado or coconut sugar can add fresh basil, parsley
or wild herbs to the
Apple Horseradish and Lemon mix.
1 apple
A few tablespoons of fresh horseradish,
either out of a jar or the fresh root

192
 Sour Cream
Cashew or Tofu

I do love white creamy additions to my dishes and this recipe provides just that, but without the use of
any dairy that usually comes from animals that have been suffering on dairy farms. Enjoy this animal-
friendly sour cream that is also full of health benefits. If you’re over using nuts for vegan creamy things
and want something lighter, try tofu instead. The tofu version is also a more affordable way to get just
the same amount of satisfaction. Marvellous with Beautiful Beetroot Borscht (page 148), Mexican Black
Bean Stew (page 159), but also with Kidney Bean Burgers (page 68). This recipe makes a little more than
needed for one meal, but my, you can put it on anything so it won't go to waste.

SERVES 6-8 Blend everything and taste test, adjust to your liking.

Cashew Sour Cream Keeps only up to 3 days in the fridge, but freezes
1 cup cashews, soaked in water at least 4 reasonably well.
hours best overnight, strained
If frozen: after thawing blend one more time for that
1/2 cup rice milk, or more depends on
desired consistency nice and creamy effect.
1 tbsp savoury yeast flakes
Imagine what you can do with these vegan sour
2 tbsp lemon juice
creams…
1 tbsp apple cider vinegar, or more
1 tbsp extra virgin olive oil See photo in recipes Mexican Black Bean Stew
Salt and pepper, to taste (page 159) Beautiful Beetroot Borscht (page 148) and
Raw Tacos (page 86).
For Tofu Sour Cream interchange organic
natural tofu for the cashews.

Tip
You can add a fresh garlic
clove to this cream, 1 tsp
sweet paprika or 2 tbsp
fresh dill, mmm...

194
 Mushroom Grav y
It's just so cool how one can make vegan and gluten-free gravy, so simply and so successfully.
Enjoy with Lentil Loaf (page 174) or Tofu Fish Fingers (page 103), or something totally different
that you've thought yourself into existence.

SERVES 2-4 Heat the oil and sauté the Add tamari and simmer on low
mushrooms with salt. heat for 5 minutes.
2 handfuls fresh mushrooms,
sliced A touch later add garlic and fry Add the mustard, stir well, and
4 tbsp olive oil gently until the mushrooms are adjust the taste to your liking.
2 cloves garlic, chopped soft.
If the gravy is too thick add
2 heaped tbsp gluten-free Mix the flour with 2 tablespoons the other half cup of water.
flour
of cold water and set aside.
11/2-2 cups water Et voilà.
1 tbsp tamari Add 1 cup of water to the
See photo in recipe Lentil Loaf
1 tsp Dijon mustard mushrooms, then add the flour
(page 174).
Salt and pepper, to taste
water mixture.

Thyme Béchamel White Sauce

This is basically a white sauce, as the Aussies would call it. My German step father used to call it
Béchamel, the mother sauces in French cuisine. He did a fantastic job at making it every time and
it was a show to watch him whisk it vigorously. Here is my vegan version that I think is just as
plate-lickingly delicious. Really nice with Incredible Vegetable Buckwheat Tofu Bake (page 178)
or steamed vegetables, boiled potatoes and Tofu Fish Fingers (page 103).

SERVES 2-4 Heat the olive oil and flour When the whole amount of milk
gently in a saucepan, whisking is used up, turn down to low
1 cup soy milk
diligently. heat and gently simmer.
1 tbsp olive oil
Brown 1-2 minutes Add the stock. Simmer for a
1 tbsp chickpea (besan) flour
until fragrant then add the few minutes: this thickens the
1 tsp dried thyme
thyme. sauce by cooking the flour.
1/2 stock cube, of the good
kind, crumbled Slowly add some soy milk and Season with the lemon juice,
1 pinch of nutmeg- blacklisted whisk! nutmeg, salt and pepper.
in convent of the Little Sisters
of the Poor due to its Add more soy milk, keep Voilà, c'est ça. Bon appétit!
aphrodisiac properties.
whisking, and add the rest
1 or 2 tsp lemon juice
See photo Incredible
of the milk slowly while
Vegetable Buckwheat Tofu
Salt & pepper, to taste whisking.
Bake (page 178).

195
 White Bean Garlic Lemon Dip
It’s easy, it’s vegan, it’s versatile, nutritious, a bit fancy, down to earth and delicious. Awesome
with veggie sticks, burgers or anything really. What more do you want?

SERVES 4-6 Blend everything to a

smooth consistency. Tip
300g cannellini beans, cooked until super Try adding herbs such as 1 tbsp
soft, or 1 tin strained Taste and adjust chopped fresh dill, mint, or parsley,
1/4 cup rice milk seasoning, making as in the photo. You can roast the garlic.
1-2 garlic cloves, roughly chopped You can of course leave out the garlic all
sure the flavour is
together and stick to herbs and clean
1/2 cup lemon juice, roughly 2 lemons divine. Add plenty of breath; just make sure you add enough
1/4 cup extra virgin olive oil everything, especially of the other flavours. If you’re
1/2-1 tsp salt salt and lemon, until feeling it, sprinkle with
you are smiling. dukkah. Ahhh…
Pepper to taste

Store in the fridge until ready

to serve, which will thicken it a little.

Sweet Chilli Peanut and Pineapple

Dipping Sauce
This dipping sauce goes terribly nicely with Rice Paper Rolls (page 90). However, you could also
use it on a salad of thinly sliced white cabbage, julienne carrots and chicory. I’m sure you’ll come
up with some lovely new ideas of your own. Freezes very well so it's probably a good idea to make
double the amount because it really is very nice indeed.

MAKES ENOUGH FOR DIPPING Mix the peanut butter with the tamari, vinegar and
A B O U T 2 0 R I C E PA P E R R O L L S
pineapple juice until your desired consistency is
reached.
4 tbsp peanut butter, crunchy or smooth
1 tbsp tamari Then add the rest of the ingredients and mix
2 tbsp rice vinegar well, taste test and adjust to your liking.
Tip
100-200ml pineapple juice,
depends on desired You can use other juices If you added too much juice, just add
consistency here too, but pineapple is really more peanut butter and adjust the
very fitting with rice paper rolls.
2 spring onions, sliced thinly rest of the ingredients to your liking.
The flavour really takes off when
1 large red chilli, deseeded the red chilli has a good kick to it;
and diced very finely Yum!
if it doesn’t, which sometimes
1/2 bunch coriander, chopped happens, add a touch of
See photo Rice Paper Rolls (page 90).
Salt to taste cayenne pepper.

197
 Classic Delight ful Hummus
In my opinion a vegan cookbook must have a hummus recipe in it. Homemade hummus is just
sublime, like you want to throw yourself in it and is therefore fit for this cookbook. Ridiculously
nutritious and also socially acceptable, this humble spread has made it into nearly every
supermarket, onto fancy dinner tables and remained in war-torn countries as a food staple. You
most certainly need a mixer, or blender, for this recipe. You must try making Beetroot Hummus
one day too: just add 1 small boiled beetroot to this recipe and you’ll have a pink and wholesome,
little bit exciting and different hummus, which pleases the eye and is great for a party or
Halloween feast. One day I didn’t have any tahini so instead added 1/3 cup or so of roasted sesame
seeds, which created an even more flavoursome hummus of the like I had never had before, so try
that one day! Enjoy with vegetable sticks, in wraps, on Flax Crackers (page 80), with Quinoa Salad
(page 111) or Fritters (page 67), steamed veggies, your fingers, whatever.

SERVES ABOUT 4-6 If you can, do cook your own chickpeas by soaking
1/2 cup of dried chickpeas overnight in a plenty of
1 tin chickpeas, drained but keep chickpea
water, strain.
water

1/4 cup water Add fresh water, bring to the boil and scoop the foam
2 tbsp chickpea water, from the tin off.
1/4 cup tahini
Cook for a very long time with the lid on until very
1 tbsp olive oil
soft, preferably adding a piece of kombu to reduce
2 tbsp lemon juice
flatulence which is especially good for communal
1 clove garlic
living situations.
1/2 tsp ground cumin
Salt, to taste about 1/2 tsp Or use that tin.
Tiny pinch cayenne pepper, if you like
Blend everything until smooth, taste test until it
Garnish makes you smile, adjust and taste test again, then
Extra virgin olive oil place in a bowl or on a plate, drizzle with
Sprinkle sweet paprika or olive oil, garnish with what tickles your
cumin fancy and serve.
You could also garnish Tip
with whole chickpeas You can use hulled or unhulled tahini,
or chopped olives I love both. Instead of the cumin by all
with thyme and
means go for another flavour like
rosemary
coriander or sweet paprika. For the
beetroot version it’s really nice adding
½ tsp caraway seeds dry-roasted to
the blender.

198
 Raw Beetroot Garlic Cashew Dip
The sweetness of the beetroot and the cashews paired with awakening garlic and lemon give this
dip a smooth, but zingy touch. Wonderful with Spicy Almond Pulp Protein Crackers (page 79).
You will need a good mixer or blender for this. This dip is also nice with veggie sticks, or in a
wrap. Fear not if you don’t eat it all at once, store in the fridge for up to 3 days, or the freezer for
many more, but if you thaw it make sure to remix it just before serving. Let’s go!

SERVES 4 Peel and cut your beetroot.

1 cup cashews, soaked in water about 4-8 Strain cashews and discard soaking water.
hours
1 small beetroot, about 100g Blend everything until nice and smooth.

1/2 cup rice milk, or more Taste test and adjust with animal-friendly milk to
1 tbsp extra virgin olive oil
desired consistency and please do add enough
2 tbsp lemon juice, and / or apple cider vinegar or lemon for that nice tang.
vinegar to taste
1 garlic clove See photo (page 188-189).
Salt to taste

Tip
Beetroots are said to be
important for cardiovascular health
and the liver, improve circulation and
purify your blood. Beetroots are high in iron
and are a rich source of antioxidants; they have
anti-inflammatory properties and provide
support in detoxification. You can eat the
vegetable and green leafy part, cook the
greens like you would spinach. If your
wee turns red do not worry, you’ve
just indulged in a lot of
beetroot.

200
 Tahini Sauces
You can’t go through life without making a really good tahini sauce. It would be a disgrace to our
generous sesame seed, that yields us humans with such a nutritious magnesium-rich, versatile gift
of nature (and, well, machines to squeeze the little buggers). I heard that if chocoholics ate more
sesame, hence getting a large dose of magnesium, they wouldn’t crave chocolate as much. I can’t
say that it works on me, but apart from tahini being so decadently delicious it’s a good reason to
integrate tahini sauce into your life. Great with brown rice and steamed veggies, roasted Eggplants
(page 95) or Soba Noodles with Cauliflower Eggplant Watercress (page 145).

SERVES 4-6 TEST ALL OF THESE! If you're making tahini sauce for a newbie then I
highly recommend using hulled tahini as it has a
Miso Tahini Sauce
lighter flavour.
1/3 cup tahini, tad more if you like it thicker
1/4 cup water For the more well seasoned hippies, unhulled lends a
1-2 tbsp lemon juice, try and taste test fabulous earthy flavour that is worth trying but makes
1 tbsp genmai miso
the sauce look rather dark. Both are delish.

1 tbsp tamari
Let's get on with it.
1 tsp shiro miso, or not
1 tsp umeboshi vinegar Mix all ingredients in a bowl until well combined,
which takes a few moments. It might appear to curdle,
Thick Japanese Tahini sauce but keep going and it will become super smooth.
1/4 cup tahini Easiest creamy option is to blend the sauce.
2 tbsp water, or more depends on your
desired consistency Taste test, adjust your desired consistency with water
1 tbsp brown rice vinegar and enjoy!
1 tsp umeboshi vinegar
Tip: If you added too much water just add more
1 tsp tamari
tahini, but remember to add a touch more salt and
1 tsp rice syrup
vinegar. Taste test, taste test, taste test and lather all
A dash of mirin if you have some
over everything.

Garlic Tahini Sauce See photo in recipe Japanese

1/2 cup tahini Miso Eggplants (page 95)
1/4 cup water and Soba Noodles on
2 tbsp lemon juice (page 145). Tip
1 tbsp apple cider vinegar If you don’t want to get all
the Japanese condiments, go
1 tsp tamari
for the third option, using
1 clove garlic, crushed olive oil, lemon juice, salt
A good sprinkle of salt and some garlic instead.
Too easy.
Green Goddess Tahini Sauce (page 191)

201
 Mayonnaise
Vegan, gluten-free, nut-free, no soy, oh hang on but yummy! With the magic of aquafaba, aka
chickpea water, this mayo turns into a light, fluffy, smooth and delicate cream. Aquafaba is a
vegan's dream come true, you can even make perfect mousse au chocolate with it, basically
anything that normally requires egg whites. So chickens you can chill while we exploit the
chickpea. I highly recommend dipping Tofu Chickpea Burgers (page 71) Tofu Fish Fingers
(page 103), and Spiced Sweet Potato Chips (page 99) into this silky smooth mayo. Go on.

MAKES JUST OVER 1 CUP To get the aquafaba out of the tin of chickpeas strain
the chickpeas into a bowl.
4 tbsp chickpea brine aka aquafaba
1 tbsp fresh lemon juice Keep the chickpeas for another recipe such as
1 tsp apple cider vinegar Hummus (page 198) or Quinoa Salad with Chickpeas
1 tsp rice syrup (page 112), or Tofu Chickpea Burgers (page 71).

1/2-3/4 tsp salt, or to taste Place all ingredients, except for the oil, in a blender
1 tiny pinch turmeric
and blend gently. You can use a regular smoothie
1 tsp Dijon mustard blender or a hand-held blender.
3/4- 1 cup grapeseed oil or light olive oil
Then start adding the oil 1-2 tbsp at a time, waiting in
between for the lot to emulsify.

Blend the mayo for a few minutes and taste test.

Adjust to your liking and enjoy!

One thing is
certain: Store in the fridge for up to two weeks.
uncertainty.
Too easy.

See photo in recipe Tofu Burgers (page 71).

202
 Coconut Coriander Chutney
I have made this chutney so many times! It’s really more like something called sambal as it’s not wet,
but on the dry side. This Indian condiment goes well not only with curries, but also burgers. This is a
great way to use up too much coriander, and don’t even get me started how healthy the ingredients are.

S E R V E S R O U G H LY 6 O R M O R E Blend all ingredients in a blender or food processor

and taste test for salt, spice and lemon.
1 large bunch 1 tsp ground cumin
chopped fresh Adjust to your liking and enjoy.
1/2 tbsp ground
coriander
ginger
1 green chilli, check Keeps up to 5 days in the fridge, but also freezes
1/4 cup water
spice levels before very well.
adding 1 tbsp lemon juice

3/4 cups desiccated 1-2 tbsp apple cider See photo in recipe Pumpkin Red Lentil Coconut
coconut vinegar
Curry (page 164) and Zucchini Apple Eggplant
2 tbsp white sesame 1/2 tsp salt Curry (page 163).
seeds, lightly roasted Freshly cracked black
1/4 cup sultanas pepper

Beetroot Chutney
Curr y Leaves with Mustard Seeds

When I visited Goa, India, for a dance workshop with Jo Cobbett, we stayed in this wonderful
yoga retreat center with the most delicious Indian cook ever. She made the most divine chutneys
that I ever tasted and this beetroot chutney is inspired by her and the week of dancing in that
magical place with those magical people. Enjoy with all Indian food, and delight in the medicinal
benefits of beetroot at the same time.

SERVES 4 Cook the beetroots until tender,

depending on their size that ‘As soon
2 gorgeous fresh 1/2 tsp ground could take about an hour. as you notice you
medium beetroots coriander are attached to
8 curry leaves 2 tbsp sultanas Fry the curry leaves, chilli and something or someone,
1 green chilli 1/4 cup apple cider mustard seeds in the coconut let go!’
vinegar — Marianka.
1 tbsp mustard seeds oil until the seeds pop and the
Salt, to taste leaves turn crisp.
1 tbsp coconut oil
1 tbsp chopped
onion Blend everything and taste test, adjust
flavouring if needed and enjoy.
1/2 tsp ground cumin

203
 Apple Date and Tamarind Chutney
When I make this chutney, whether it’s to go with an Indian or Moroccan meal, burgers or
curries, most people seem to really enjoy it a lot! Every time I make it, from Australia to
Germany, I get told I should sell it in jars. I’d love to do that, but that’s a whole new business
altogether. For now please go ahead and make it for yourself! It keeps days in the fridge and also
freezes very well. It can be served at room temperature or straight out of the fridge. A great way
to enjoy sweetness and satisfaction in your savoury dishes. Depending on the seasonal produce
instead of apples try plums or peaches—mmm!

SERVES 6-8 Simmer everything gently until dates are soft. This
should take around 30 minutes, give or take. It doesn’t
1/4 cup tamarind paste really matter if it overcooks.
11/2 cups of any kind of dates
2 small apples, chopped roughly Take some apple pieces out and blend the rest. Mix
1/2 cup water the pieces back in.

1/4 cup lemon juice, or apple cider vinegar Taste test and add enough lemon juice and / or
1 tsp cumin
vinegar for that zingy chutney flavour.
Generous pinch cayenne

Optional: 1/4 tsp ground cloves Check for that touch of spiciness too.

Note: if you use very dry dates then you Make sure it makes you smile, then serve with a
might have to add another 1/2 cup water, if delightful Indian Curry (page 163 & 164) or Moroccan
you use softer dates then 1/2 cup should be
Tagine (page 167).
enough.

Optional garnish
Fresh mint, chopped

Tip
You can find tamarind paste in
Asian shops and sometimes in
health food shops. If you’ve added too
much vinegar and spice you can always
add more dates, cook more fruit. Any
leftovers keep well in the freezer.
You can add fresh mint on
top for garnishing.

205
 Tomato Harissa Salsa
'Sharp to awaken the palate for the taste of tomato and herbs, followed by a warm 'glow' in the
mouth.'—As my neighbour describes this salsa. Scientific research shows that raw onion and garlic
are supportive in cases of cancer, diabetes and heart disease. Raw chilli, tomato and apple cider
vinegar are also health promoting ingredients. Besides that, this recipe is so versatile, you can spread
it onto Polenta (page 93), dip Burgers (page 71) into it, or use it as a sauce for zoodles (zucchini
noodles). I love this stuff. Lots of people do. I find every time I make this salsa I adjust the amounts
to my liking. The flavour of vegetables, oils and vinegars vary in their intensity. I’ll have to trust that
you will keep tasting it until you are very happy. This makes for a kick-ass handy sauce, dip, salsa,
whatever you want to call it. I’m sure you can think of many ways to enjoy it. You're so welcome.

SERVES 6-8 Chop up the sun-dried tomatoes a little bit.

1 small red onion Blend everything.

1 red capsicum
Taste for enough of each ingredient.
1 cup sun-dried tomatoes
1 red chilli, or more as desired This is important; as mentioned above it has to have
1/4 cup extra virgin olive oil enough kick, zing and saltiness.
1/4 cup apple cider vinegar
Lasts miraculously for ages in the fridge (you could
2-4 tbsp balsamic vinegar
freeze it too), however it tastes most exciting fresh!
Salt and pepper to taste
1-2 tsp coconut sugar
Optional: 1 ripe tomato
Optional: 1 garlic clove

Tip
If your sun-dried tomatoes are
extra hard just soak them in a bit
of hot water for about an hour.
Instead of the sugar add 2
medjool dates, or leave it out
altogether.

206
 Strawberr y Balsamico
Salad Dressing Oh Yes!
As some of you might know I adore my salad dressed well. I don’t know how people live without
rich finger-licking salad dressings. I’m so attached to this recipe which can be quite flexibly
adjusted with different oils, herbs and jams, creating a new paradigm each time. Of course, you
don’t have to measure (I don’t) but I measured it for you with the hope that this recipe will start
you off on a good note, especially if you are a salad dressing virgin. You will eat so many greens
from now on and wonder how you ever lived without this recipe!

SERVES 4-6 Pour all ingredients in a glass jar and shake vigorously
for at least a minute, or blend in a food processor.
1 tbsp sugar-free strawberry jam
1 tbsp wholegrain mustard, or Dijon Taste test and adjust if needed, as different kinds of
1/4 cup extra virgin olive oil vinegar vary in strength. If it’s all too vinegary for you,
3 tbsp balsamic vinegar add more oil.
2 tbsp apple cider vinegar
Lasts for a long time in the fridge.
1/4 tsp salt
Fresh cracked pepper Dress your salad just before serving and enjoy eating
A sprinkle of spaghetti, or salad herbs, or your greens!
mixed herbs
Apple cider vinegar is alkalising to your system,
2 tbsp water, or fruit juice
anti-fungal, antiviral, anti-bacterial, promotes healthy
Optional:1 tbsp flaxseed oil, for a good
dose of omega’s red blood cells, and improves digestion when one has
low stomach acid. So have a nip before and / or after
meals to boost your digestive process. A number of
clients of mine that had digestive problems swear on
this little trick. Use only organic unfiltered apple cider
vinegar. Cheers!
Tip
You can add some fresh strawberries Linseed / flaxseed oil is a great source of omega-3
to this recipe, that will make the dressing and omega-6 fatty acids, has a high amount of protein
look as it does in the photo. Raspberry or
and Vitamin E, and is anti-inflammatory. Take 1-2
apricot jam is nice too. Try oregano or
marjoram. Instead of flaxseed oil, you
tablespoons daily and keep it in the fridge to use up
could add a dash of hemp or in a few months as the oil is very sensitive and goes
pumpkin seed oil. rancid quickly.

209
 Gomasio
Sesame Salt

My friend and macrobiotic master chef Charlotte Wirnsberger showed me a whole lot of wholesome
things to nourish oneself with, gomasio being one of them. I learnt that by grinding salt with sesame
seeds, the oil from the seeds coats the salt and makes it easier for the body to digest and absorb.
Gomasio is also a good source of minerals and trace elements and it tastes great. I love gomasio on
savoury oat porridge and everything brown rice. On veggies, gomasio is a salubrious friend, and on
avocado toast, it works wonders too. It takes a little time and effort, but it’s worth it.

SERVES 6-8 Dry-roast the sesame seeds on low heat until fragrant
and crunchy, this should take at least 10 minutes, the
1 cup unhulled sesame seeds, hulled ones
slower and longer the better, or in other words the
are fine too
more they are roasted throughout.
1 tsp good quality salt, if you like it saltier
do add a touch more salt
Let cool and grind with the salt in a suribachi, or
mortar and pestle.

As the gomasio sticks to your mortar or suribachi, I’d

recommend stirring some warm rice or some
vegetables in it to loosen the goodness and not
waste it by washing the utensils.
‘Inspiration exists,
but it has to find you Make the most out of what you’ve got.
working.’
– Picasso. Store in the fridge.

210
 Plum and Pumpkin Seed Dressing
While I was cooking for a school in Germany I was also giving cooking classes to the founders who
were new vegans and utterly delighted that I had moved there from Australia. We had regular
classes so I had to come up with a few new versions of my favourite salad dressing. Besides, I was
trying to find ways to use up my precious pumpkin seed oil that I knew was very healthy, but quite
strong in flavour. I love this combination of dark iron-rich plum puree and zinc-rich delicious
pumpkin seed oil that marries sweetly into a delicious dressing. Add some shredded cabbage or
apple to your green salad with this dressing. Yum.

SERVES 2 Place all ingredients into a blender and mix until really well
combined.
2 prunes

1/4 cup pumpkin seed oil Taste the dressing, because the strength and flavour of
3 tbsp balsamic vinegar different kinds of vinegar and oils can vary greatly, and besides
2 tbsp apple cider vinegar some people prefer their salad dressing more vinegary and
1 tbsp Dijon mustard
some more oily. Take matters into your own hands.

1/4 tsp salt Lasts for ages in the fridge.

Freshly cracked pepper
1 sprinkle mixed salad herbs Mix with crunchy fresh salad just before serving and enjoy your
2 tbsp water greens!
1 tbsp linseed oil for extra
omega’s, or use more olive oil

Apple Mustard Dressing

Sweet, lush, moreish…I came up with this ridiculously simple but ridiculously delicious dressing
for my mum when she was on a no sugar, no sweetener diet to heal her body, and apples were the
only occasional fruit allowed. Usually, I add sugar-free jam or maple syrup to dressings, but with
adding one original sinful apple, the dressing doesn’t need any other sweetness. This dressing is so
surprisingly sweet and creamy I have to share it with you.

SERVES 4-6 Blend everything.

‘Don’t miss the
1/2 cup extra virgin olive oil Taste test and adjuts to your liking. path inside, keep
2 tbsp flax seed oil spaces open, without
Clean blender with a leaf of
1/4 cup apple cider vinegar entering.’
lettuce. Lick, eat, chew, yum.
1 tbsp Dijon mustard — Jan Gala.
Salt and pepper, to taste Enjoy with all salads.
1 tsp salad herbs dried or fresh
1 apple, diced

212
 Pine Nut Cashew Hemp Parmesan
When an Italian dish tastes utterly delicious without ‘real parmesan’, and one doesn't even miss it
at all, that makes me very happy. Savoury yeast flakes provide ample amounts of vitamin B’s and
the rest of the ingredients healthy fats. I love the flavour of this ‘fake cheese’, I hope you do too.
Experience a new way of enjoying Italian food.

SERVES 6 Place everything into a small

kitchen whizzer and whizz Tip
3/4 cup cashews, lightly toasted only shortly, so that a few
2 tbsp pine nuts, lightly roasted Of course, you can use
crumbs remain. almonds instead of cashews. If
2 tbsp hemp seeds, shelled
you don’t fancy savoury yeast
1/2 cup savoury yeast flakes flakes, leave them out and add
1/2-1 tsp salt a few herbs such as oregano
or marjoram in there
too.

Vanilla Custard
When I was giving quite a few cooking classes in Sydney, I had decided to show people how to
make a great vegan custard because cashew cream is nice, but sometimes you want to go nut-free.
The thing was I didn’t have a recipe, so I had to measure and test numerous versions and 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 (page 49).

S E R V E S 3 G A L A’ S B U T Heat the milk gently. Dissolve the flour in the cold water.
PERHAPS 5 RESTRAINED
Add vanilla, turmeric and sweetener to the milk.
E AT E R S

Pour the flour milk slurry into

3 cups soy milk, the best one you can
find the pot whisking vigorously,
Tip
3 tbsp cornflour
simmer until thick, about 3
minutes. Don’t let the custard
3 tbsp cold water stand on the heat for too
2 tsp vanilla extract, or real vanilla Enjoy straight away, but long as the thickener might
seeds become runny again! You can,
don’t burn your delicate
of course, make this custard
1/4 cup maple or rice syrup, or 2 tbsp tongue.
coconut sugar with coconut milk or
even almond milk.
1 tiny little hue of turmeric for a
touch of yellowish colour

213
 9. CAKES
AND
MUFFINS

Strawberry Rhubarb and Coconut Cream Cake

with a touch of Ginger and Lemon Zest, page 226
 Chocolate Beetroot Cake
with Raspberries and Avocado Chocolate Icing

What a marvellous idea that vegetables can hide in cakes. When I first read, tried and tasted this
ingenious notion, I was hooked for good. The combination in this particular recipe that I created
out of lust for something sweet, chocolatey and cake-ish makes my taste buds sing! A splendid way
to celebrate, for example, the full moon with decadence. You don’t have to make the icing, but it
does lend a more celebratory flair to your cake experience. The antioxidants from the cacao in the
icing also make one extra happy which is always a good thing. I have lost count how many times I’ve
made this cake, trying different variations, and I believe through years of tasting that this version
will satisfy your cravings for a decadent and health conscious chocolate cake to melt your heart.

MAKES 1 MEDIUM ROUND CAKE Preheat your oven to 180°C. Line a medium cake tin with
ENOUGH TO FEED ABOUT 12
baking paper. Melt the coconut oil.

Dry ingredients In a bowl sift the dry ingredients well, in another bowl mix
2 cups almond meal the wet ingredients.
1/2 cup rice flour
Take a deep breath, combine the dry ingredients into the
1/2 cup buckwheat flour, or maize flour
wet ones, then add the beetroot and mix a little more.
1/2 cup cacao powder
11/2 cups rapadura, or other Add the berries and fold through very gently.
unrefined sugar, such as muscovado
or coconut sugar
Pour into the cake tin and bake for about an hour.
1 tsp bicarb
Pinch salt You don’t want to overbake this cake, so check after 45
minutes by inserting a knife in the middle, if it comes out
Wet ingredients clean, it’s ready.
2 tbsp flaxmeal, soaked in 1/2 cup rice
milk for 10 minutes Also, your house should smell like chocolate-heaven when
1 cup rice milk mixed with 1 tsp the cake is perfectly baked.
apple cider vinegar, let sit 10 minutes

1/2 cup coconut oil, or light olive oil Let the cake cool 15-30 minutes, then
works too
Tip
remove from the cake tin and allow
1 tbsp vanilla extract to cool before covering with the It’s vital that the berries
are thawed otherwise the cake
avocado chocolate icing.
More ingredients won’t bake properly. Trust me
I’ve tried it. It’s not worth it.
1 medium beetroot, 150g, grated If you skip the cooling step then
You could use mixed berries
finely
the cake may fall apart when slicing. too, or none at all.
2 cups or 200g raspberries fresh, or
frozen but definitely thawed If you want a quick icing, try this easy
one instead: when the cake comes out of
Chocolate Avocado Icing
(page 260) the oven and is still hot, spread maple syrup with a brush
over the top and sprinkle with cacao. Et voilà.

217
 Pear Pecan Apricot Cake
with Rosewater Vanilla Cashew Icing

This is a seriously nourishing cake disguised to look like any other ‘normal’ cake, but with a taste so
deeply wholesome and yummy. This recipe is inspired by my wholefoods macrobiotic chef friend
Charlotte who makes the best healthy cakes ever. I recommend this cake for a morning or afternoon
tea affair, or even breakfast, but it might be too heavy for a regular after-dinner dessert. However, that
is down to the individual, and as we know we are all so greatly different. I hope you love it, I do. If you
bake it in a bread tin, you can call it 'Pear Bread' and not feel so guilty eating it for breakfast.

MAKES A MEDIUM ROUND CAKE Take a deep breath, slice the apricots and soak them
in the apple juice for about 20 minutes, or leave them
Dry ingredients
overnight in the fridge to plump up extra nicely.
1/2 cup almond meal
1/2 cup buckwheat flour Preheat the oven to 180°C.
1/2 cup rice flour Oil and flour or line your cake tin with baking paper.
1 tbsp cinnamon

1/2 tsp nutmeg Sift the dry ingredients in a bowl and the wet
1/4 tsp cloves ingredients in another.
Pinch salt
Slice the pears.
1 tsp bicarb
Pour the wetness into the dryness to combine gently.
Wet ingredients

1/4 cup hulled tahini Add the pears, pecans and apricots and mix even
1/4 cup maple syrup more gently.
1/2 cup rice milk
Pour into cake tin and bake for about an hour.
1 tsp lemon juice and the rind of one lemon

1/2 cup of the apricot soaking juice Test if the cake is ready by poking the centre with a
2 tbsp flaxmeal mixed with 2 tbsp water let knife and if it’s still wet in the middle
sit 2 minutes then add to wet mix leave to bake for another 15
minutes.
You also need Tip
2-3 ripe pears, cut into medium Let cool before cutting.
Instead of pecans you can use
thick cubes, about 2 overflowing
walnuts, no worries mate. For an
cups
easy icing: when the cake comes To impress and make the
1/2 cup pecans, dry-roasted fresh out of the oven spread sugar- cake even more delicious
chopped roughly
free apricot jam on top sprinkled make the Vanilla Cashew
1/2 cup organic apricots with flaked almonds. Or, be
Cream and add one
1 cup apple juice brave and go with a proud
nude cake. tablespoon rosewater and
Garnish: Vanilla Cashew Cream sprinkle with rose petals.
(page 261)

218
 Zucchini Chocolate Prune Muf fins
oh yeah

One of my first creations that I am mighty proud of: A healthy and delicious chocolate muffin!
Me and my friend Verna tested hundreds of these and came up with this totally lush sweet treat.
An iron-rich, chocolate-cravings-satisfying and fool-proof muffin recipe from us, to you.

MAKES 12 MUFFINS Preheat oven to 180°C.

Dry ingredients Line a muffin tray with muffin papers.

1 cup almond meal
Sift the dry ingredients into a bowl and set aside.
1/2 cup buckwheat flour
1/2 cup rice flour Mix the wet ingredients in another bowl.
1/3-1/2 cup cacao powder, amount
depending on your desired darkness Combine the two well, then add the zucchini and
1/2-1 cup rapadura sugar, depends on how prunes (keeping a few prunes for garnishing).
sweet you like it, try 3/4 of a cup for starters
Mix lightly but well and pour into your baking tray by
Pinch salt
placing a muffin paper in your hand and scooping
1 tsp bicarb
about two tablespoons of the batter on to the paper
1 tsp cinnamon
and then placing it in the muffin tray.
Wet ingredients
Garnish with slices of prunes.
1 tbsp finely ground flaxmeal, mixed with 2
tbsp milk or water, let sit a few minutes
Bake for 40 minutes, or until a knife inserted in the
1/2 cup rice bran oil, or other mild tasting middle comes out clean-ish.
oil
1 cup soy or rice milk and some prune Take them out of the tin on a wire rack to cool.
soaking water (all up 1 cup)

1/2 tsp lemon juice, or apple cider vinegar They taste wonderful on their own, or accompanied
by almond butter and definitely a Rooibos Chai Tea
More ingredients
(page 37), oh yes!
1 zucchini, grated coarsely
150g These sexy muffins freeze well or keep
Tip
1 cup prunes, sliced in the fridge for daaays and out of
200-250g soaked My mum once sent me these
overnight in 1/2 cup amazing silicone muffin moulds, the fridge for maybe 2-3 days,
water. which don’t need any oil and are depending on the temperature
totally non-stick, they are great. where you live.
Keep a few prunes to
slice for the garnish However, you can either oil and flour
your muffin tin, cut baking paper
into individual pieces, or use
ready-made muffin papers.

221
 Carrot Cake
with Lemony Cashew Cream

This carrot cake recipe was born out of the desire to satisfy my daily cake cravings without dying
of heart disease or gaining too many kilos. Of course also fulfilling my personal chef clients' needs
for gluten, refined sugar and dairy-free carrot cake. In one of my first cooking classes I finalised
this recipe by writing it down meticulously, and that's also where this photo was taken. The days
of intuitive baking and non-measuring were over. I started to weigh and measure each ingredient
so that everyone could make this healthy carrot cake. This recipe is not too sweet, but you can
make the cashew cream extra sweet if you want to serve it as a decadent dessert, or add a touch
more maple syrup in the cake. I think it’s perfect like this.

MAKES 1 MEDIUM ROUND CAKE Preheat oven to 180°C.

Dry ingredients Line a medium round cake tin with baking paper.
2 cups almond meal
Dry-roast the walnuts. If you haven't done so already
1/2 cup rice flour
grate the carrots.
1/3 cup maize flour, or gluten-free flour mix
Pinch salt Sift the dry ingredients well.
Pinch nutmeg
Mix the wet ingredients and combine them both, then
Pinch clove
add the carrots and walnuts.
1 tsp cinnamon
1 tsp bicarb Mix lightly and pour into cake tin.
1 cup sultanas, dates, or currants, or all
three combined Bake for approximately an hour.

Wet ingredients To check if the cake is ready, insert a knife in the

2 tbsp flaxmeal, mixed with 1/4 cup rice middle and if it comes out clean it is!.
milk, let sit only 5 minutes, no more
You can err on the longer baking time with this one.
1/4 cup rice milk
1/4 cup rice syrup Let sit 10 minutes or so to
1/4 cup maple syrup cool before digging
1/4 cup lemon juice into.
Tip
1/3 cup olive oil
Enjoy with tea and You can use hazelnut meal
Rind of 1 lemon
Lemony Cashew instead of almond meal. Try
Dash vanilla extract adding 2 tbsp poppy seeds or ½
Cream (page 261).
cup chopped pineapple. Pepitas
More ingredients or pecans are also very nice
2 medium carrots, grated coarsely, roughly instead of walnuts.
2 cups or 200g

1/2 cup roasted walnuts, chopped roughly

222
 Lemon and Currant Gugelhupf
an Australian Tea Cake

A gugelhupf is a bundt cake, a bundt cake is a cake with a hole in the middle, but I’m going to
call this a gugelhupf as it sounds more enticingly European. This is the perfect afternoon tea party
cake that looks really lovely and warms your heart. It has that real cake consistency and
marvellous gentle flavours that will make new friends. Super quick and super easy as far as cakes
go, so give it a whirl and a swirl! Enjoy under a tree with a cup of tea in the afternoon sun.

MAKES 1 GUGELHUPF OR OTHER Preheat oven to 180°C. Melt the coconut oil.
CAKE TIN, OR EVEN 12 MUFFINS
Oil your gugelhupf tin (or other baking tin), then
1 cup currants, soaked in 1/2 cup water for cover with a bit of flour, turn upside down and bang
minimum 1 hour or longer
over the sink to release excess flour.
1 apple, grated
Strain the currants and keep the leftover sweet water
Dry ingredients
from soaking them to use for something else like
11/2 cups almond meal
adding it to your porridge.
1 cup rice flour
1 cup maize flour In a bowl sift the dry ingredients well.
1/2 cup arrowroot or cornflour
In another bowl mix the wet ingredients and now
1 tsp bicarb
combine the two, fold through the currants and
1 tsp baking powder
apple.
Pinch salt
Quickly pour into allocated baking dish and bake for
Wet ingredients
about 45 minutes, or until a knife inserted in the
1 cup soy, or rice milk
middle comes out clean.
1/2 cup maple syrup
1/2 cup coconut oil Leave to cool in the gugelhupf baking dish for at
1/2 cup lemon juice (usually least 30 minutes and then bang it upside
juice of 2 organic lemons) down onto a chopping board. If you
Tip
2 tbsp lemon rind do this too early while it’s still hot, it
(usually rind of 2 To give it a glaze spread some
will fall apart, really, but once it has
organic lemons) heated sugar-free orange or apricot
jam over the top while the cake is still cooled down somewhat, it will
1 tbsp orange rind
or rind of 1 orange
hot. Instead of the water try soaking the plop out perfectly.
currants in a few tablespoons of rum
overnight. Try goji berries instead of Let cool even more to cut extra
currants. Hazelnut meal instead of neatly.
almond meal. Buckwheat flour instead
of maize flour. Coconut syrup
instead of maple syrup.

225
 Strawberr y Rhubarb and
Coconut Cream Cake
with a touch of Ginger and Lemon Zest

When strawberries and rhubarb are in season what heavenly combination these flavours create.
Juicy, soft, sweet, interesting, and not to forget healthy. I was mighty delighted when I came up
with this recipe, and I hope you will be too. I love how it requires no additional oil, just the
coconut cream is enough and gives it plenty of flavour. I used to bake this weekly for an organic
farmers' market in Sydney where I ran a stall with a dear healthy foodie friend Ron. We called
ourselves ‘Wholefoods Warriors’, making deliciously healthy meals out of gluten-free sprouted
ancient grains and so much more, but that’s another story. Do serve this cake with Vanilla Cashew
Cream and be aware it smells ecstatic when baking!

MAKES A 26CM ROUND CAKE TIN, Preheat oven to 180°C.

B U T I L I K E I T I N A R E C TA N G U L A R
BAKING DISH TOO
Line a medium cake tin with baking paper.

Dry ingredients Chop the fruit.

11/2 cups almond meal
Tip: if the flaxmeal and milk mixture has gone too
1 cup desiccated coconut
hard, or the coconut cream is not liquid enough, just
1/2 cup rice flour
blend with a handheld blender and proceed.
1/2 cup maize flour
2 tbsp flaxmeal mixed with 2 tbsp any milk Sift the dry ingredients in a bowl, then add the wet
or water, let sit only 5 minutes
ones, followed by the fruit and pour into cake tin and
3/4-1 cup rapadura sugar, or coconut sugar bake 50-60 minutes.
1/4 tsp salt
1 tsp bicarb The top should be slightly brown, and when a knife
1 tbsp ground ginger inserted in the middle comes out somewhat clean, it
is ready.
Wet ingredients
400ml really thick coconut cream Cool on a wire rack.
1 tbsp lemon juice, or 1 tsp apple cider
This heavenly cake is best enjoyed
vinegar
freshly baked. It firms up when
1 tbsp lemon rind
stored in the fridge overnight, ‘Let
More ingredients so be sure to let it warm up us stop trying to
150g strawberries, chopped into small to room temperature enter heaven, but
pieces before serving. strive for heaven to
150g or 2-3 very thin stalks raw rhubarb, enter us.’
chopped into 1cm pieces Beautiful, enjoy with animal- — Jan Gala.
friendly Vanilla Cashew Cream.
Vanilla Cashew Cream (page 261)

226
Blueberr y Amaranth Coconut Lime Muf fins
with Vanilla Cashew Cream

I made up this recipe when amaranth started to appear in my consciousness, and I happened to
notice it around and read about its health benefits. I’ve only ever known it from mueslis or muesli
bars, but I wanted it in a dessert because amaranth provides a complete protein, which we all
know is most valuable for vegans. Overall, the ingredients make an incredibly healthy muffin. This
could either be a rich dessert, healthy snack, or even breakfast. Just adjust the sweetener to suit
the occasion. For me ½ cup of rice syrup is sweet enough, but if you want it to be a proper dessert
add an extra ¼ cup coconut sugar. I am mighty proud of this creation that my dear friend Verna
helped me taste test a hundred times, and we both agree it needs to be served with Vanilla Cashew
Cream (page 261) for an extra divine kick.

MAKES 12 MUFFINS Do not strain the amaranth and bring it to the boil
with a pinch of salt and a lid. After about 15 minutes
1/3 cup wholegrain amaranth, soak in 1 cup stir it regularly until it’s done or the amaranth will stick
filtered water ideally overnight
to the bottom of the pot. Let simmer about 35-45
Dry ingredients minutes. Let cool a little.
1/2 cup desiccated coconut
Preheat oven to 180°C. Line muffin tray with muffin
1/2 cup buckwheat flour
papers. Melt the coconut oil.
1/2 cup rice flour
1/3 cup flaxmeal Sift all the dry ingredients in a bowl.
1/4 tsp salt
Mix your wet ingredients in a separate bowl.
1 tsp bicarb
1 tsp cinnamon Now combie your dry ingredients with the wet ones
and mix gently, then add the amaranth and finally the
Wet ingredients
blueberries.
1/2 cup rice milk, soy or oat milk, or
whatever animal-friendly milk you desire
Only mix a little to combine, do not over stir, distribute
1/3 cup coconut oil the berries evenly and place into muffin tray.
1/2 cup rice syrup
Rind of 2 organic limes Good luck, this can be messy. Use an ice cream scoop
Juice of 2 organic limes, to help.
roughly 1/4 cup
Bake for 35 minutes or until they’re brown on top, the
Also Tip house smells divine, and a knife inserted in the
1 cup or roughly If you only have middle comes out clean. Place on a wire rack to cool.
250g fresh or lemons and no limes,
frozen blueberries so be it, make these Enjoy warm or cold. Store in the fridge, or freezer
anyway.
for a protein-rich snack, breakfast, or dessert mh hm.

229
 Adzuki Bean Cake
with Cinnamon Lemon and Walnut s

I love how this cake makes me feel. Adzuki beans are said to tone the heart and spleen, the spleen
being the organ that is weakened by over-consumption of sugar, which might apply to a lot of us.
Their soluble fibre helps to reduce LDL cholesterol in the blood. Adzuki beans are ideal for weight
loss since they are low in fat and high in protein and keep you feeling full longer. This is certainly
not a ‘normal’ kind of cake; it’s slightly heavier and heartier but it satisfies a sweet tooth
nevertheless. For visual appeal and complimentary texture serve with anything moist and white,
or really good tea. Go on give this one a try!

MAKES 20 X 20CM BAKING DISH Preheat oven to 180°C. Melt the coconut oil.

Wet ingredients Strain the soaked beans and bring to the boil with
1 cup dry adzuki beans soaked in water fresh water, a piece of kombu and scoop off the foam.
overnight which makes about 21/2 cups
cooked, keep any extra beans for a salad or Cook until soft, then strain and let cool a little.
burgers
5cm piece kombu (Or just use a tin of adzuki beans!)
150g or 3/4 cup silken tofu
Blend all wet ingredients.
1 cup unrefined sugar of your choice

1/2 cup rice milk Sift all dry ingredients.

1/3 cup coconut oil, or olive oil
Combine the two and pour into baking dish, top with
1/2 cup juice of 1 large or 2 medium lemons,
and all of their rind chopped raw walnuts.
1 tsp vanilla extract
Bake 35 minutes, let cool properly and then cut.
Dry ingredients
Voilà, wholesome heaven in your home.
1/2 cup buckwheat flour
1/2 cup rice flour
1 tsp bicarb
1 tsp cacao powder
Pinch salt ‘The
11/2 tsp cinnamon bookkeeping does
3/4 cup roasted walnuts, roughly chopped not have to be
3/4 cup sultanas perfect. Live life!’
— Marianka.
Garnish
1 cup raw walnuts, chopped

230
 Plum Cake
with Lemon and Vanilla

At the end of summer when plums are in abundance and bursting with ripeness, when the days
are slowly getting shorter, you might find yourself wondering what delicious things to do with
them. May this cake answer your ponderings and satisfy you, warm your heart and prepare you
for winter. The white drizzle in the photo was only added for dramatic photographic effect; it is
totally unnecessary to add an icing. Having said that vanilla ice cream brings this cake to another
level. Enjoy deliciously while still a little warm with a cup of Rooibos Chai Tea (page 37).

MAKES 1 MEDIUM ROUND CAKE Preheat oven to 180°C. Melt the coconut oil.

Dry ingredients Slice the plums into thin fans and drizzle with lime or
1 cup almond meal lemon juice and coconut sugar. Set aside.
1/2 cup buckwheat flour
Sift the dry ingredients into a large bowl.
1/2 cup rice flour
1/2 cup coconut sugar Mix the wet ones in another bowl.
1 tsp bicarb
Combine the two.
Pinch nutmeg
Pinch salt Pour batter into a lined cake tin and cover the top
Zest of 3 lemons with plums, another little sprinkle of sugar and the
drizzle of juice.
Wet ingredients

1/4 cup flaxmeal, soaked in 1 cup rice milk You could try creating a Fibonacci spiral for a visually
for 10 minutes appealing effect or simply stick to circles.
1/3 cup coconut oil
Juice of 1 lemon Bake for 45-55 minutes, or until the top goes a little
1 tbsp vanilla extract brown and a knife inserted in the middle comes out
clean.
More ingredients
5 ripe plums, sliced into slim half moons
Let cool a little before cutting.

2 tbsp coconut sugar

Enjoy!
Drizzle lime or lemon juice
Tip
You can exchange the
almond meal for hazelnut meal
and the plums for pears and
make an absolutely heavenly
Pear and Hazelnut Cake
ahhhh mmmm....!

233
 Christmas Fruit Cake
My generous and kindhearted Austrian cooking teacher Charlotte from Sydney taught a version of
this recipe in one of her seasonal cooking classes that I assisted many moons ago now. When I ate it
for the first time, on one of those quiet city nights in the Bondi cooking studio, it tasted so good and
it felt so good. I knew that I would never turn back and that wholefoods vegan cooking was my only
way forward. This recipe is my version of her original and is blessed with her consent to share with
you all. I hope you love the combination of health, nutrition and a Christmas smell and taste that
makes the silly season a much more manageable lower-sugar affair. Thank you so much Charlotte.

MAKES 2 BREAD LOAF TINS OR A Preheat oven to 170°C.

2 0 X 3 0 C M B A K I N G T R AY
Mix flour with spices, then add the dried fruit.
Dry ingredients
Mix the wet ingredients in a bowl. The orange and
1 cup almond meal
lemon juice should add up to 1 cup of juice. If it
1 cup buckwheat flour
doesn't then add a dash more milk, or even apple
3/4 cup rice flour juice.
1 tbsp cinnamon

1/2 tsp ground cloves Combine the dry and wet mix and fold the pears
through gently.
1/2 tsp ground star anise
1 good pinch salt Grab your chosen baking tray or tins and line them
1 tsp bicarb with baking paper.
1 cup sultanas, or raisins
1 cup apricots, chopped roughly Pour the batter in the tins, giving them each a good
bang on the kitchen bench.
1/2 cup dates, chopped very roughly
1/2 cup figs, chopped roughly Bake for about 1 hour, have a dance in the Christmas
1/2 cup whole almonds scents infusing your home.

Wet ingredients Let cool before cutting to avoid crumbling.

3 tbsp olive oil
Mighty divine with Vanilla Custard (page 213)
3 tbsp tahini
and a cup of sweet Chai Tea
3 tbsp rice syrup
(page 37) or dandelion
1 tbsp flaxmeal mixed with 2 tbsp milk coffee.
‘Don’t run
2 oranges, rind and juice
away from the heavy
1 lemon, rind and juice
emotions, honour the anger,
1/2 cup soy milk give pain the space it needs to
breathe, this is how we let
More ingredients
go.’ ­
2 fresh ripe pears, cut into thin pieces
— Yung Pueblo.

234
 Orange Almond Rosewater Cake
with Cardamon
and Dark Chocolate Icing

A taste of the Middle East in your home, totally vegan, gluten-free and delicious. This cake has
whole oranges in it, so you have to like that lovely bitter and citrus flavour. I have made so many
of these cakes, experimenting with different sweeteners, flours and oils. They all work very nicely,
but this version has enough simplicity and just the right oomph that brings a wonderful ending
to any meal. You can eat it without the chocolate icing but with vanilla ice cream instead, or I
prefer it just by itself with a cup of something nice and hot and a fine jazzy tune.

MAKES 1 MEDIUM ROUND CAKE TIN Boil the oranges whole, not peeled, in plenty of water
in a large pot with the lid on for about 11/2 hours.
Wet ingredients To glaze
4 organic gorgeous 1 bar of your Make sure you have enough water in the pot and low
whole oranges, favourite dark heat, so the oranges don't burn.
about 700g chocolate

1/2 cup rice bran oil, or Vanilla Cashew Preheat oven to 180°C.
or olive oil Cream (page 261)
or Avocado Oil and flour a round cake tin.
1/4 cup rosewater
Chocolate Icing
1/4 cup rice milk (page 260) Mix the wet ingredients in a bowl and set aside.
or eat it nude
Dry ingredients
without any icing, Sift the dry ingredients in another bowl and set aside.
3 cups almond meal but with a cuppa—I
Now, mix the dry ingredients into the wet ones and
love that!
1/2 cup maize flour pour into your cake tin.
1/2 cup arrowroot
flour, or cornstarch Bake for about 11/2 hours or until your house starts
1 cup rapadura or smelling divine and the top slightly browns.
coconut sugar
1 tsp bicarb Tip Let the cake cool completely; only then will you
2 tsp ground be able to slice the cake neatly.
If you don’t have rosewater, you
cardamon
can use orange blossom water, or leave
1 tbsp
Melt orgasmic chocolate or make your own
it out altogether and add milk instead.
maca Rosewater cashew cream is also yumo with and spread it all over the cooled cake.
powder, this cake. If you don’t have cashews, but you
an Serve warm, or harden the chocolate icing in
have tofu, you can make a simple Lemon Tofu
optional
Cream by blending silken tofu with lots of the fridge. However, Vanilla Cashew Cream
superfood
fresh lemon juice, a tiny pinch of salt and is also galactic with this creation!
addition
heaps of rapadura sugar so that it
Pinch salt tastes really yummy and Either way, I promise you’ll be glad you made the
zesty.
effort.

Enjoy.

237
 Whole Lemon and Prune Slice
with Cognac

One of my earliest creations for grown-ups, when I had a love affair with prunes and wanted to
show the world that they are friendly and delicious little ugly things that are secretly amazingly
good for you. Prunes and Cognac are a perfect match. This recipe is a little more involved than
others because you have to cook the lemons and soak the prunes beforehand, but my, it’s so very
worth it. Prunes are a great source of iron and fibre, and we all know what that means right?
More energy and good bowel movements, yes. Whole organic lemons with all the awesome
antioxidants in their flesh make this another marvellous excuse for eating cake.

MAKES 1 BREAD TIN Soak the prunes either overnight, or for a few hours in
something alcoholic, or innocently in fruit juice.
Wet ingredients
2 organic lemons Place the whole unpeeled lemons in a big pot of
1/3 cup coconut oil water and boil for about an hour. Strain water.
1/2 cup maple syrup Let cool somewhat and tear open to discard the
3/4 cup rice milk seeds. Blend the lemons (pulp and skin) into a thick
2 tbsp flaxmeal mixed with 2 tbsp water,
paste.
let sit 5 minutes
1 cup prunes, sliced Preheat oven to 170°C. Melt the coconut oil.
1/3 cup Cognac, brandy, or for softies fruit
juice Mix the blended lemons with the rest of the wet
ingredients and set aside.
Dry ingredients

11/2 cups almond meal In a bowl mix the dry ingredients thoroughly. Add
1/2 cup maize flour them to the wet mix and pour everything into a
1/2 cup rice flour baking paper lined baking tray of the desired shape (I
Pinch salt like a bread tin for this cake).
1 tsp bicarb
Bake for 45-50 minutes.

Let cool to firm and serve with Vanilla Cashew Cream

(page 261) or just a good old cup of delightful tea.

Tip
Instead of Cognac you can
use fruit juice to soak the
prunes. Both ways are
toally delicious.

238
 Dark Chocolate Chia Brownie
with Walnut s

My healthy food obsession started with sweet treats. I had to find a way into the world of healthy
cooking and this was a rather tasty way to do it. This is one of my first recipe creations that I got
totally obsessed with; a healthy, but delicious brownie that’s vegan and gluten-free. How can you
resist? I had this childhood fantasy at boarding school about being able to eat as much chocolate
cake as I wanted, and with this healthy concoction one can do just that. Terribly nice with Vanilla
Cashew Cream (page 261), but I like it nude too.

BAKE IN A 20 X 20CM TIN Heat oven to 180°C. Layer baking tin with baking
paper. Melt the coconut oil.
Wet ingredients

1/4 cup chia seeds Soak the chia seeds in the rice milk, mixing a few
1 cup rice milk times to avoid clumping, let sit for roughly 25
1/2 cup applesauce minutes.

1/3 cup coconut oil Sift the dry ingredients.

1 tsp vanilla extract
1 tsp apple cider vinegar Add the rest of the wet ingredients to the chia seeds
and rice milk mixture.
Dry ingredients

3/4 cup almond meal Combine the dry and the wet mix and stir gently to
1/2 cup buckwheat flour combine. Add walnuts and choc chips.
1/4 cup rice flour Place in baking dish, take a deep breath, lick your
1/4 cup arrowroot flour, or cornstarch spatula and bake for 30 minutes.
1/2 cup cacao powder
1 cup rapadura sugar Prick with a knife and choose your desired
1/2 tsp bicarb gooey-ness.
Pinch salt
The knife should come out reasonably clean when the
More ingredients brownie is ready, but it’s a good idea to under-bake
rather than over-bake a brownie.
3/4 cup roasted
walnuts roughly
broken Let cool on a wire rack. It will only cut neatly when
‘Not all
1 bar 70% addictions are rooted in cooled. You have been warned.
dark abuse or trauma, but I do
chocolate, Don’t we love grabbing one piece and then
believe they can all be traced to
chopped another and quite possibly another, so cut them
painful experiences. A hurt is at
the centre of all addictive into small pieces to provide your guests full
behaviours.’ satisfaction on all levels, physically, mentally and
— Gabor Matè. emotionally.

241
Raw Lemon Cheesecake with Strawberries, page 255
10. RAW
AND SOFT
DESSERTS
 Raw Chocolate Hear t s
Super food and Love

Cacao is certainly an ingredient that uplifts, awakens and brings focus to us humans. I used to be a
cacao addict, which was when this recipe was born, and I have made these heaps since. If you need
an excuse to make chocolate, you might like to know that when the moon is becoming full, I hear, it
is a good time for chocolate. That’s what the goddesses reckon and how could you disagree? I created
this recipe one morning when I was craving chocolate that was going to make me pleasantly high and
healthy at the same time. You can play with the amounts quite liberally. I often interchange the
amounts of coconut oil and cacao butter which has always worked and tastes wonderful.

MAKES ABOUT 24 HEARTS In a double-boiler (a bowl that’s sitting on top of a

pot of hot water—make sure it's not boiling, and the
1/2 cup extra virgin coconut oil bowl isn't touching the water), gently melt all the
1/4 cup cacao butter ingredients except the almonds until the cacao butter
3 tbsp maple syrup is just melted. Don’t overheat.
1/4 cup cacao powder, or more
Pinch fine salt
Pour into a large stainless steel bowl and swirl the
chocolate for a few minutes to cool and thicken a
1 tsp vanilla extract, or real vanilla seeds
little. This should ensure the ingredients emulsify.
1/3 cup gorgeously roasted almonds
Place the almonds in the moulds and cover with the
Superfood additions to choose, one, all,
or none chocolate. Place in the fridge or freezer to set, which
1/2-1 tsp spirulina should only take about 20 minutes or so.
1/2-1 tsp reishi
Voilà, they are ready to be enjoyed!
1/2-1 tsp maca
1/2-1 tsp lucuma You can store them in the fridge or freezer, but take
1/2-1 tsp mesquite them out a few minutes before eating.
1/2-1 tsp matcha
I recommend making sure your mouth is warm when
enjoying chocolate.

Tip
For a caffeine-free version you
can use carob instead of cacao!
Instead of the almonds try adding
roasted hazelnuts and goji berries, or
orange and rosemary, or no
almonds all together but mint
essential oil….oh
temptations.

244
 Nice Cream!
Vanilla Hazelnut s and Berries

Vegan ice cream: just a few ingredients that can cause such satisfaction in the heat of summer, blowing
your mind at the simplicity and seriously creamy but vegan (n)ice cream experience. You will not feel
guilty, fat or ugly after indulging in a bowl of this creamy goodness topped with a raw chocolate sauce
that goes nice and hard when you pour it over the frozen balls of bliss. Have so much fun creating new
combinations and sharing this life-saving recipe with all your friends, especially the ones that have
kids. What a great recipe to introduce to the young ones and they will like making it too!

YOU WILL NEED A BLENDER OR FOOD Firstly you have to collect bananas, wait till
PROCESSOR OF SOME SORT
they’re nice and ripe and then freeze them cut
MAKES ENOUGH FOR 2 up into chunks.

Base ingredients Blend all ingredients with your desired

3 large bananas, frozen in pieces flavouring for example raspberries, until
1/4 cup or more coconut milk smooth and creamy.
1 tsp vanilla extract, or the real deal
Either freeze a little in the freezer for about 30
Pinch of salt
minutes or eat straight away.
Now for flavours, choose one for each batch
Eat by itself or with raw chocolate sauce and
1 cup frozen raspberries, strawberries, or
blueberries
toasted goodies.

OR Boom! Perfect summertime!

1/4 cup hazelnut butter, almond butter, or pistachio
butter or 1/2 cup of the actual nut

OR
Stay with the vanilla base recipe

Optional for extra sweetness:

Add a dash of maple syrup, but without you will be
‘Everybody is
totally happy too
your teacher.’
Toppings — Adam Barley, founder
Toasted hazelnuts, or almonds of ZeroOne movement
practice.
Sprinkle with chia seeds, Inca berries, goji berries
Toasted buckwheat, cacao nibs or toasted coconut
flakes
Raw chocolate sauce (same recipe as raw chocolate
(page 244)

247
 Banana Passionfruit and Lime Cheesecake
on Gingerly Crust

No, this is not just another raw vegan cheesecake recipe, the combination of banana and passionfruit
is just splendid, especially in the heat of summer. Add a few paper umbrellas, a smile, and you’re set.
Remember however that bananas brown after some time so make the actual cake the day before but
you want to serve the bananas fresh on top. I can’t understand how, but some people don’t like
bananas. Guess what, the inside of the cheesecake has no banana whatsoever, they’re only on top, so
if ya don’t like ‘em leave ‘em and garnish your lovely cake with another wonderful fruit of nature.
This recipe serves lots, depending on the portion size of course, but 20 guests should be very happy.

M A K E S A 2 0 X 3 0 C M T R AY Place all crust ingredients in a little food processor, or

grind the nuts and massage everything together with
Crust ingredients
your bare hands which works too.
1 cup roasted almonds
1 cup desiccated coconut Press into a coconut-oiled tin and set aside.
1 cup medjool dates
Melt the butter and oil in a double-boiler (a bowl
Pinch salt
that’s sitting on top of a pot of hot water—make sure
1 tsp ground ginger
it's not boiling, and the bowl isn't touching the water).
2 tbsp coconut oil
Blend all the filling ingredients and taste test for your
Filling ingredients
optimum sweetness with a refreshing zing of lime
2 cups raw organic cashews, soaked for few juice. Pour filling over the crust.
hours, or best overnight and strained

1/4 cup cacao butter Refrigerate for at least 4 hours, but best overnight!
1/4 cup coconut oil
This really firms the cream up to an orgasmic
2-4 tbsp maple syrup depending on desired
sweetness consistency.
4 medjool dates
You can then slice your bananas and place them
Zest of 3 limes
artistically in a sort of Fibonacci spiral or go Swiss with
1/2 cup fresh lime juice organised rows on the cream.
Optional: dash of vanilla extract Push the bananas down into
Pinch salt the filling a little, drizzle
If the mixture is too thick to blend properly
Tip
with passionfruit, grated
add no more than 1/4 cup rice or almond By all means, leave the
lime zest and lime juice.
milk to make a smooth mixture that can ginger out of the crust if you
move in your blender don’t want it in there.
Keep covered in the
Experimenting with changing
Garnish fridge until ready to
ingredients is a skill that is
3-4 ripe bananas serve. Sprinkle with never too late to start
1 or 2 passionfruit edible flowers and feed exploring.

1 lime your beloveds.

Edible flowers, if going all out
248
 Raw Chocolate Mint Slice
with Spirulina and Crunchy Buck wheat

A crunchy crust, a smooth green minty filling covered in decadent raw chocolate, who can resist?
I had to come up with my own version of this recipe that was doing its rounds on the net, and
seeing as I used to love After Eights this slice did it for me, and it's great as an ending to any meal.
In my opinion, the spirulina, coconut oil, all those nuts and good quality essential peppermint oil
makes this a medicinal dessert, or at least a fabulous excuse for one.

2 0 X 2 0 C M B A K I N G T R AY In a double-boiler (a bowl that’s sitting on top of a pot

OR SIMILAR DISH
of hot water—make sure it's not boiling, and the bowl
SERVES ANYWHERE FROM 10- 20 isn't touching the water) melt the cacao butter and add
the fresh mint. Allow to infuse and set aside.
Crust ingredients chopped
1 cup roasted 1/2 cup rice milk, Roast the almonds at 160°C for about 30 minutes.
almonds or filtered water
2 tbsp cacao Roast the buckwheat in a frying pan without oil for a few
powder Topping
minutes until it smells nutty.
1 cup desiccated 1/2 cup coconut oil
coconut 1/4-1/3 cup maple To make the crust blend all the ingredients except the
1 cup / 200g syrup
buckwheat in a food processor. Once processed, mix
medjool dates 1/4 cup cacao through the buckwheat by hand, which will ensure a
3 tbsp coconut oil powder
delightful, surprising crunch.
2 tbsp dry-roasted 1 tsp vanilla
wholegrain extract
Oil your baking tray, cake or slice tin with coconut oil
buckwheat Pinch salt and press the crust into it. Don't worry if it’s crumbly, it
Optional: 1/4 cup will harden when cooled.
Filling
cacao butter
ingredients
Optional: 1 tbsp To make the filling, blend all ingredients listed until smooth
2 cups raw organic
lemon juice and 1
cashews, soaked and creamy. Taste test. Adjust if necessary, perhaps you
tsp lemon rind
overnight in water like it sweeter. Then spread over the crust and refrigerate
and strained
for about an hour before adding the topping.
1/4 cup maple
syrup In the double-boiler use another clean bowl and melt the
1/4 cup cacao topping ingredients. Be sure not to overheat them so keep
butter
the water warm not boiling. Mix well and allow to cool and
1/2 cup coconut thicken slightly. Pour gently over the filling.
oil
Our sexual power
Pinch salt Refrigerate the slice for at least 4 hours, or best results,
is the basis of our
1 tsp spirulina creativity vitality overnight.
8 drops and spirituality.
peppermint oil Slice with a thin sharp knife that has been inserted into
1/2 cup fresh mint, hot water then wiped dry for a smooth, clean cut.

Enjoy decadently.
251
 Heavenly Blueberr y Cheesecake
on Hazelnut Crust with Chocolate Icing

There is nothing better than a dessert full of good fats and protein and on top of it loaded with
antioxidants! Enjoy this elegant little raw cake with its happy purple colour and delightful flavour
combinations. You can use strawberries instead of blueberries, which makes 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 Take a little coconut oil in your hands and oil a small
17CM
round cake tin with your fingers.
SERVES 8
Blend the crust ingredients and press them into the
Crust ingredients cake tin.
1/2 cup hazelnuts, roughly chopped and Melt the butter and oil in a double-boiler (a bowl
roasted
that’s sitting on top of a pot of hot water—make sure
1/4 cup desiccated coconut
it's not boiling, and the bowl isn't touching the water).
6-8 medjool dates
1 pinch salt Blend the filling ingredients for about 2 minutes until
2 tbsp coconut oil really creamy. Pour onto the crust and refrigerate until
nearly firm.
Filling ingredients
1 cup raw organic cashews soaked To make the chocolate icing melt all the ingredients
overnight in water, or 4 hours, strained
in a double-boiler, gently, and pour over the cake.
1/4 cup cacao butter
1/4 cup coconut oil Sprinkle with cacao nibs or cacao powder and chill
1/4 cup lemon juice until the icing goes hard, which may take around 1
hour. Even better make this a day ahead and chill the
1/4 cup maple syrup, depends on your
desired sweetness whole cake overnight to guarantee all the layers are
1 pinch salt super firm.
1 punnet / 120-150g fresh blueberries, if
using frozen they must be defrosted Cut with a knife dipped in hot water, so it's nice and
hot and cuts neatly.
Chocolate layer ingredients

1/4 cup coconut oil You can, of course, decorate your raw
Tip cake creation with edible flowers for an
1 tbsp cacao powder
When you exchange the extra enticing and heavenly touch,
2 tbsp maple syrup
blueberries for strawberries or making it immediately fit for a fine
Vanilla raspberries, add 250g and also
dinner party, celebration or purely to
Pinch salt try exchanging the hazelnuts
for almonds—delish! show off.
Garnish
Cacao powder, nibs, or nothing

252
 Raw Lemon Cheesecake with Strawberries
Just look at that marvellously creamy cheesecake, all vegan and gluten-free ahhh! So smooth and
so good for ya! This recipe is bigger than the Blueberry Cheesecake on Hazelnut Crust (page 252)
and serves around 15 beautiful people. Creamy, zingy, fresh and decadent. A real classic, made
healthier for your wonderful body. To please the crowds and especially kids.

MAKES A MEDIUM ROUND Oil the cake tin with coconut oil, spreading excess oil
CAKE TIN
on your arms and legs.

Crust ingredients Mix the crust ingredients well and press firmly into
1 cup roasted almonds the tin using your hands.
1/2 cup desiccated coconut
Melt butter and oils in a double-boiler (a bowl that’s
Pinch salt
sitting on top of a pot of hot water—make sure it's
1 tsp allspice, or not
not boiling, and the bowl isn't touching the water).
1 cup medjool dates
3 tbsp coconut oil Blend all filling ingredients until super smooth.

Filling ingredients Taste test for your optimum sweetness level, then
2 cups organic raw cashews, soaked in pour over crust.
filtered water for 4 hours or best overnight,
strained Now slice your strawberries and place them
1/4 cup cacao butter artistically, in a sort of Fibonacci spiral, onto the
1/4 cup coconut oil cream, pressing them into the filling lightly and only
1/3-1/2 cup maple syrup slightly.
1/2 cup lemon juice, juice of 2-3 lemons
Refrigerate for at least 4 hours, but best overnight.
Zest of 2-3 lemons, depends on their size
8-10 drops lemon essential oil This firms up the filling to an orgasmic consistency.
Pinch salt
Keep in the fridge until ready to serve.
Garnish
250g ripe juicy sweet strawberries Sprinkle with edible flowers, cut with a hot knife and
Edible flowers
feed your beloved.

Tip
The lemon essential oil
really lifts up this cake to
another level. Like my friend
Jackson Collings said ‘Your
food is like a gateway to the
dimensions of your
imagination.’

255
 Raw Chocolate and Vanilla Cream Cake
for Kings and Queens

Dive into your sensual heart…thick, rich, elegant, satisfying, melting moments with a little
crunch. Top with ripe seasonal fruit of your choice and enjoy your human senses!

MAKES 1 MEDIUM ROUND CAKE TIN Oil your cake tin with coconut oil, and dust with
cacao powder or desiccated coconut.
Crust Vanilla cashew
ingredients cream ingredients To make the crust, place all the ingredients except
1 cup almonds, 2 cups raw cashews the buckwheat kernels into a food processor. You
roasted soaked overnight in can also go manual here and use your hands, which
water and strained
1 cup desiccated is a little more time consuming perhaps, but very
coconut 1 cup rice milk
pleasurable.
Little pinch salt 1/4 cup cacao butter
1 cup/200g medjool 1/4 cup coconut oil Press this mixture evenly into the prepared cake tin.
dates
1/4 cup maple syrup
3 tbsp coconut oil Melt enough coconut oil for both the cream fillings.
2 medjool dates
2 tbsp dry-roasted
1 tbsp lemon juice, Melt enough cacao butter, in another bowl, for both
wholegrain
for an optional zing
buckwheat the cream fillings. In both cases use the double-
Seeds of 1 whole boiler method: a bowl that’s sitting on top of a pot
Optional: 1 tsp
gorgeous vanilla pod
cinnamon, or five of hot water—make sure it's not boiling, and the
spice
You also need bowl isn't touching the water.
Chocolate cream Seasonal fruit such
ingredients as raspberries or any Measure and blend all the chocolate filling
other fruit that’s ripe ingredients.
2 ripe avocados
and sweet
roughly 250-300g
Bit of extra coconut Taste test for sweetness and adjust with maple
1/2 cup cacao powder oil syrup if necessary.
3 tbsp coconut oil
Bit of cacao powder,
2 tbsp cacao butter or desiccated Measure and blend ingredients for the vanilla
coconut cashew cream. Taste for sweetness and zing. Again,
A loving shot vanilla
extract adjust if necessary.
Tiny pinch salt
Tip To assemble: prepare a layer of seasonal fruits
1/4-1/3 cup maple
syrup Instead of almonds try to cover the base of the crust. Be sure to
using hazelnuts or macadamias keep enough fruit for the topping too.
1/4 cup rice milk
in the crust. As a garnish try
6 medjool dates
fanning two ripe mangoes over the Spread this layer with the chocolate filling,
top of your delightfully smooth
followed by the cashew cream, then
vanilla cream topping, then
scatter with a few
garnish with more fruit.
blueberries.
A little citrus zest or vanilla powder sprinkled on
top is very nice here too, though not necessary.

256
 Panna Coco with Blueberr y Coulis
Lime and Toasted Coconut Flakes

Vegan panna cotta? Yes, it’s possible, and heavenly seductive too. Easy on your waist and blood
sugar levels. A gentle and elegant ending to a fine meal for any season—just adjust the berries for
seasonal fruit. Almonds or hemp seeds instead of the coconut flakes are wonderful too. Serve
with candlelight, friends and smooth jazz.

S E R V E S 4 - 6 P E O P L E , B U T T H AT Dry-roast the coconut flakes in a frying pan on low

DEPENDS ON THE SIZE OF THE
heat. Watch out: they can burn quickly.
PORTIONS AND WHETHER THEY’LL
BEG FOR SECONDS
Heat the coconut milk, soy milk, cornstarch-water
Panna coco
mixture, agar agar, whisking as you go and bringing
to a light simmer.
400ml organic coconut milk or cream (1 tin)
600ml soy milk, good quality is important After a few minutes add the vanilla and maple syrup.
here because this lends the foundation of
the flavour!
Take off the heat and let cool a little so it’s not
2 tbsp cornstarch, mixed with 1/4 cup cold steaming.
water
1 tsp agar agar powder, not flakes Rinse your chosen glasses, cups, or little bowls with
2-4 tbsp maple syrup, or to taste water. Let them rest upside down for a minute to
A piece of a real vanilla pod, seeds make sure no water collects down the bottom, then
removed
pour the panna coco into the dampened glasses.
Blueberry sauce
Chill in the fridge for 4-5 hours, or until firm.
500g blueberries, plus a little sweetener if
berries are tart Simmer the berries with 1/3 cup water and the optional
1/3 cup water extra sweetener for about 30 minutes. If they are too
1/2 cup coconut flakes watery add 1 tsp of cornstarch mixed with 1 tbsp of
You might need 1 tbsp cornstarch to cold water and simmer further 3 minutes. Let cool
thicken the berry sauce
slightly.
Garnish
Dip the bottom of the panna coco glasses in
Coconut flakes
a bowl of hot water, slicing around the
Fresh lime zest (I forgot Tip sides with a thin knife to release onto
this in the photo)
You can use any berries, or the plate, or serve straight out of the
Fresh mint, if you’re even ripe mangoes or plums, but
going all out
glass instead.
do cook the latter. Try garnishing
with toasted almonds or Drizzle with coulis and sprinkle with
pistachios. You can totally enjoy
toasted coconut flakes, fresh mint
this dessert sweetened only
with stevia. leaves and fresh lime zest, and
appreciate the fragile, delightful, precious
things in life.

259
 Chocolate Avocado Icing
Who hasn’t heard about this now world famous vegan icing? Don’t worry about the avocado in it;
just sit back, relax and enjoy the thick, rich, sweet chocolate texture that the world has
wholeheartedly embraced for good reasons. A seriously healthy alternative to your regular
chocolate icing or chocolate mousse. You will, however, need a blender, hand-held mixer, or small
food processor for this recipe. Freeze some if you’ve made too much, and have it ready to go in a
lazy moment for a pleasantly surprising sexy dessert. You could also dip strawberries in this
decadent cream, or serve it as a mousse in glasses with raspberries and vanilla cashew cream. This
recipe is a slice of heaven on earth…

MAKES ENOUGH TO SPREAD ON 1 Blend everything to a smooth and creamy

MEDIUM CAKE
consistency, taste test, and add extra cacao and syrup
if necessary.
2 very ripe avocados

1/2 cup maple syrup, plus extra to taste if Taste test again. Did I mention to taste test?
needed

1/2 cup rice milk Place in the fridge to firm.

1/2 cup cacao powder, sifted, extra to taste
if needed I haven’t provided exact grams for the avocado as the
1 generous dash of vanilla extract volume of avocados vary, but obviously, this chocolate
A little sprinkle of salt to bring out the
icing needs to taste sweet and chocolatey. So, make
sweetness sure you’ve added enough cacao and maple syrup.
Optional: 2 tbsp melted coconut oil
When you’ve found the perfect balance, you’ll know.

It’s got to be sweet and make you happy when you

taste it; it’s icing after all.

Tip Don’t give up.

You can also use coconut syrup
instead of maple syrup. As a matter Once cooled and firm you can spread it on anything,
of fact, I’ve tried every possible like smooth vegan magic.
sweetener and they are all great. Stevia,
however, is a bit challenging. You can, of For the photo see Chocolate Beetroot Cake
course, use all kinds of animal-friendly (page 217).
milk. If you have kids and can’t do
cacao, go for carob instead. Don’t
limit yourself, get
creative!

260
 Vanilla Cashew Cream
When I first discovered this white vegan cream my life changed for good. To prove its lasting
nature, even after years, I still make it with the same passion and eat it with just as much glee,
knowing it’s so darn good for me too. You can adjust the consistency easily by adding more, or
less, rice milk. When left in the fridge overnight it will thicken exponentially. Lasts for up to 4-5
days in the fridge and defrosts well when frozen; just be sure to re-blend to recreate that
smoothness. However, cashew cream is definitely best eaten brand spanking fresh.

COVERS 1 CAKE Strain the cashews and Enjoy in a gazillion ways,

discard water. for example all by itself
1 cup organic raw cashews, soaked overnight
topped with ripe fruit, or
Place all ingredients in a
1/2 cup rice milk, or more depending on covering a cake with this
desired consistency blender or mini food
wonderfully smooth
2 tbsp maple syrup, or 2 medjool dates processor and whiz until
creamy goodness.
Tiny pinch salt creamy. It's a good idea
Real vanilla seeds out of a fresh juicy pod, to blend for a little longer Oh là là!
or 1 tsp vanilla extract
so things can get really
See photo Strawberry
creamy.
Rhubarb Coconut Cream
Lemony Cashew Cream
Take a deep breath. Lick Cake (page 226) and
Add rind and juice of 1-2 lemons
utensils clean. Carrot Cake (page 222).
Rosewater Vanilla Cashew Cream
Adjust your sweetness
Add 1 tbsp rosewater level.

Carob Hot Chocolate

What? It’s possible to enjoy a hot chocolate without caffeine? This will be of interest to certain
individuals, such as pregnant women, or myself. I can’t sleep from too much cacao. Grab yourself a
warm blanky, a good book, whip up a cup of carob hot chocolate and enjoy your sleep.

SERVES 2 Heat the water with the Add your sweetener,

carob until it bubbles taste test and enjoy this
2 cups soy milk
and dissolves, then add caffeine and sugar-free
1/4 cup water the milk and vanilla use a drink that always
3 tbsp carob powder whisk to froth it. satisfies, if you love carob
Pinch vanilla like me.
1 tbsp rice syrup, 1 tsp maple syrup or
Bring slightly to a
muscovado sugar, or for a very healthy but simmer, whisk vigorously See photo Dark Double
very nice option add a few drops stevia and take off the heat. Chocolate Cookies
with butterscotch or vanilla flavour—oh yes!
(page 264).
Optional: 1 tsp maca

261
11. COOKIES

Oh-Some Oat Cookies, page 267

 Dark Double Chocolate Cookies
with Date Chips

A great pick me up for the afternoon as cacao contains theobromine and caffeine, which affect
the central nervous system in a positive, stimulating way. I like to eat these after breakfast instead
of coffee; the natural energy boosting effect from the cacao works wonders. However, you can
substitute the cacao with carob if you like—that is a caffeine-free choice and works just as
marvellously. These don’t require a cookie cutter; they flatten while baking, which is handy if your
kitchen is not fully equipped. This cookie has the perfect chew and crunch with decadent melting
chocolate-umph. Yeah baby.

MAKES ABOUT 20 COOKIES Preheat oven to 170°C. Melt the coconut oil.

Dry ingredients Mix the dry ingredients well, then add the wet
1/2 cup almond meal ingredients and knead into a dough.
1/2 cup buckwheat flour
This can be sticky and is best done with damp hands,
1/3 cup cacao powder
so the dough doesn’t stick too much to your fingers.
1/4 cup flaxmeal
1/2 tsp bicarb Place the dough in the fridge for about 30 minutes.
Pinch salt
Dip your hands in water again, grab a bit of dough,
8 chopped dates
roll it in your hands and plop medium-sized blobs
Wet ingredients onto a cookie tray lined with baking paper. Squash
1/2 cup rice syrup down a little with your wet hands, and make sure to
1/4 cup coconut oil leave plenty of space between each cookie as they
1 tbsp hot water
will expand.

In other words, you either need two baking trays or

bake them in two lots.

Tip Bake for about 15 minutes: depending on how big

your blobs are you will have to check a few times.
Instead of dates, you could also chop
up some 70% cacao chocolate or use Make sure to keep a close eye on them as they can
cacao nibs. The naughtiness of the options easily burn!
vary greatly. Macadamias would be
amazing here. Dipping them halfway in Also, they will harden significantly when cool.
raw homemade chocolate is really
decadent, indulgent and highly You could take them out when they are still a little
recommended. soft, and they will harden.

Enjoy with a hot cup of tea, coffee, or Carob Hot

Chocolate (page 261).

264
 Oh-Some Oat Cookies

In my opinion, this is the best oat cookie on the planet. Rich in omega’s and fibre, healthy,
crunchy, just the right amount of sweetness and chew, full of surprises and textures. Totally
moreish, be warned. You can sneak all sorts of superfoods into this recipe. Theoretically, they
last for eons, but you’ll probably eat them before the next sunset. I like making these for my
moody self that requires blood sugar regulation when my gypsy blood hits the road, to guarantee
emergency fuel on trains or planes. These cookies are a nice and decadent way to celebrate the
waxing moon. All your cookie dreams answered. You’re so welcome.

MAKES ABOUT 20 DEPENDS Preheat oven to 180°C. Melt the coconut oil.
O N T H E I R S I Z E N AT U R A L LY
If you haven’t already done so, dry-roast the walnuts
Dry ingredients by popping them in the oven for a few minutes until
2 cups rolled gluten-free oats they brown and smell toasty.
1 cup of your favourite flour combo (eg:
buckwheat and rice flour) Mix all ingredients in a large bowl.
2 tbsp chia seeds
Form cookies with wet hands by squeezing with both
1 tsp cinnamon
palms to suit your size.
1 tsp ground ginger
Pinch ground cloves Bake for about 15-25 minutes or until they turn slightly
Pinch ground nutmeg brown.
1/4 tsp salt
Ovens vary greatly so keep an eye on them.
Optional: 1 tbsp maca powder, or protein
powder
The cookies will harden when cool.
A sprinkle of bicarb doesn’t hurt either
Let them cool and if
Wet ingredients
they're still soggy,
1/4 cup coconut oil re-bake them – Tip
1/2 cup rice syrup that’s totally
These cookies taste nice even if
1 tbsp water fine to do with you have to replace walnuts with seeds.
cookies. If you like it sweeter you can use 1/3 cup
More ingredients
coconut sugar instead of the rice syrup, but
1/4 cup currants soaked in 1/2 cup water These then you have to add an extra 1/4 cup water to
overnight or minimum 30 minutes and make the mixture stick together. Instead of
drained
babies last
dates, you can use chopped apricots. For
for a long
1/2 cup dates, chopped different variation try pecan and
time in a cranberry—oh yeah. You could also add
1/2 cup roasted sunflower seeds
glass jar, but 1/2-1 cup of desiccated coconut
1/2 cup roasted walnuts, roughly chopped for a coconutty version.
good luck trying
to not eat them all
at once!

267
 Smar t Ginger and Date Cookies
Another one of my first healthy cookie creations. I absolutely love the combination of ginger and
dates which tastes utterly naughty, but in the scheme of things, isn't really. If you are anything like
me and love cookies so much you can eat a whole batch, and you don’t want to feel sorry for
yourself, then make these. That’s why they’re smart. May I recommend you let your tears flow
before tea? Letting one's feelings out works much better before dessert.

MAKES ABOUT 20 DEPENDS Preheat oven to 170°C. Melt the coconut oil.
ON YOUR HEARTS SIZE
Mix dry ingredients in a bowl, then add the wet
Dry ingredients
ingredients and knead together into a nice non-
3/4 cup buckwheat flour sticking, non-crumbling dough.
1/2 cup rice flour
1/2 cup almond meal Roll onto a floured surface, and cut your desired
1/4 tsp salt cookie shapes.
1/2 tsp bicarb Bake for 10 minutes-ish, until they smell good and
11/2 tsp ground ginger look slightly browned. Of course, this all depends on
1/4 cup coconut sugar, or muscovado sugar how you like cookies: overdone, underdone, or just
1/2 cup pitted dates, chopped right. I like them a little crunchy.

Wet ingredients Enjoy.

1/3 cup coconut oil
1/4 cup rice syrup
1 tbsp water

‘Work on your
stuff, or your stuff will
work on you.’
— Steven Forrest.

268
 Red Hear t Cookies
with Rosewater and Cardamon

Are you looking for a romantic, delightful and healthy sweet treat for your loved one/s? Then
these cookies are for you, but you have permission to make them just for yourself too. Crunchy, a
little sweet and exotically infused, these light pink heart-shaped cookies are a good old fashioned
looking, but new age taste, creation. I wish you sweet, delicious moments.

MAKES ABOUT 20 DEPENDS To make the beetroot juice, grate the beetroot with a
ON YOUR HEARTS SIZE
fine grater and squeeze the juice out with your hands,
Dry ingredients squeezing like you mean it.
1 cup almond meal
Use the leftover beetroot pulp for a salad mixed with
1/2 cup buckwheat flour lemon, sultanas and mint or give to your worm farm.
1/2 cup maize flour
1/4 cup rice flour Melt the coconut oil.
1/4 tsp salt In separate bowls, mix your dry and wet ingredients in
1/2 tsp bicarb separately.
1 tsp ground cardamon

1/4 cup coconut sugar Now knead them both into a nice non-sticking,
Rind of 1 lemon non-crumbling delicious dough. You will probably have
to add another 1/2 cup of flour to make it hold nicely.
Wet ingredients

1/4 cup coconut oil Doughs can be tricky, it too often depends on the
1/4 cup rice syrup (if you like it sweet add an type of flour and how much liquid you’ll need.
extra 1/4 cup of muscovado sugar)
Preheat oven to 170°C.
2 tbsp rosewater
1 tbsp lemon juice Roll dough onto a floured surface and cut your heart
2-3 tbsp beetroot juice from 1 small cookie shapes.
beetroot
Bake for only 10 minutes-ish until they smell great.
Baking time varies depending on how you like
Tip
cookies over or underdone, or just right.
Try adding 1/3 cup chopped
dates and 1/3 cup walnuts instead of When they cool they firm exponentially.
the rosewater, cardamon and lemon; this
will be a sweet, chewy, nutty cookie. If you Don’t roll them toooo thin because when you
don’t have rosewater, add 1 tbsp of lemon
overbake them they loose their flavour.
juice or water instead. If you want a
stronger red effect you’ll unfortunately
You can do it!
have to add a few drops of red food
colouring—beetroot always loses
its pink colour somewhat
when baked.

271
 Lemon and Poppy Seed Cookies
My first vegan and gluten-free cookie recipe was this lemon and poppy seed combo that I thought
was a bit excitingly different, but still ordinary enough. They are divine with a cup of tea,
bringing that gentle sweetness and soft zing from the lemon into a perfect cookie moment that,
because of its low sugar and rich protein content, will leave you feeling really good about yourself.
That is revolutionary in itself, if you ask me. With this recipe, you can let your creativity flow free.
Try using vanilla instead of lemon and poppy, or orange and rosemary, or cacao and macadamia—
the healthy cookie world is yours.

HOW MANY THIS RECIPE MAKES Preheat the oven to 170°C. Melt the coconut oil.
DEPENDS ON YOUR HEART’S SIZE
Mix the dry ingredients really well then add the wet
Dry ingredients ones.
11/2 cups almond meal
When your dough is nicely kneaded, and hence the
3/4 cup rice flour
ingredients mixed evenly, place it in the fridge for half
1 tbsp arrowroot flour or cornstarch
an hour.
1/2 cup coconut sugar
Pinch salt Lightly flour a surface and place half the dough on to
1/2 tsp bicarb it at a time, roll with a rolling pin and cut out desired
2 tbsp poppy seeds cookie shapes.

Wet ingredients Place on a baking tray lined with baking paper

1/3 cup coconut oil (handle with care as they are fragile) and bake if they
2 tbsp lemon juice are small for about 10, medium 15 and large 20
Rind of 1 gorgeous organic large lemon minutes or until slightly golden, but only slightly.
2 tbsp water
Let them cool so they become firm and crunchy!

Perfect, delicious.

Tip
If they get soft the next day
you can just re-bake them at a low
temperature, around 100°C, to dry
them out again. That works wonders and
you will have a nice and crunchy cookie.
Instead of the poppy seeds, you could
use chia seeds. You can also add a
couple of drops of lemon essential
oil for an extra zingy
situation...

272
 Gingerbread People
Vegan Christmas baking can be so easy and you don’t even have to melt any coconut oil for these,
but use marvellous olive oil instead. You can make gingerbread people out of this dough using
currants for buttons or boobs, or how about some shooting stars? Elks are nice too. To avoid buying
all of the spices listed you can easily use a spice mix for gingerbread. If you do purchase all of them,
let yourself get lost in the aroma, they're best freshly ground... mmm… enjoy these homemade
cookies with a warm body close to you and a cup of Rooi Chai (page 37)... now that’s cozy!

MAKES 15-20 PEOPLE, DEPENDING Preheat oven to 160°C.

ON THEIR SIZE OF COURSE
First mix the dry ingredients well, then add the wet
Dry ingredients ingredients and knead into a uniform dough.
1 cup buckwheat flour
Refrigerate for about 15-20 minutes.
1/2 cup rice flour
1/2 cup muscovado sugar Roll out onto a floured surface, or baking paper, cut
1 tbsp cinnamon, obviously ground medium-sized gingerbread humans and give them
1 tsp ground ginger currant buttons or boobs.
1 tsp ground cardamon
Bake for about 15 minutes.
1/2 tsp ground cloves
Pinch salt You might have to rescue the thinner ones by taking
1/2 tsp bicarb them out of the oven with a spatula and letting the
thicker ones bake a few minutes longer.
Wet ingredients

1/4 cup olive oil If you are cutting smaller cookies, then bake for 10
4-5 tbsp rice or soy milk or water minutes and keep a close eye on them, so they don’t
1 tbsp blackstrap molasses burn.

Also They harden greatly when they cool.

A few currants for buttons, eyes or boobs
If you undercooked all of them you can re-bake them
at about 100°C for 15 minutes or longer to dry them
out, or in other words make them crunchy like a real
cookie!

Do what you This is a neat little trick to have up your sleeve.

want and do it
now!

275
White Chocolate
Vanilla Bliss Balls,
page 282
12. BLISS BALLS
 Apricot Coconut Lime Goji Bliss Balls
I moved to Sydney aged 19 and made it my home. Naturally, I wanted to share some of my tasty,
wholesome new creations with my family, but they were on the other side of the planet. So, very
occasionally I made sweets to send to them, such as these healthy, lovely, bliss balls that I sent to
my mum in Germany for her birthday. The super handy thing about these balls is that you don’t
need a food processor to make them! They’re not only nutritious, but they blend a mix of goodies
which won't spoil, melt or squash too easily. If you grind the desiccated coconut before rolling the
balls in it, they will feel softer, creamier and look like it snowed in summer. Promise me you will
make sure to take the time to soak the apricots in lime or lemon juice. This will give them that
satisfying effect; don’t skip this step. These bliss balls contain all 8 essential amino acids, and a
sweet lime zing to make you smile all over.

M A K E S R O U G H LY 2 0 B L I S S B A L L S Soak the apricots in the lime or lemon juice and rind

for anywhere up to 8 hours. The longer you soak, the
Dry ingredients
more zing these balls will have. Don’t skip this step. It
1 cup almond meal, or ground almonds doesn’t matter whether you leave them on the
2 cups desiccated coconut kitchen bench or in the fridge.
1 tbsp chia seeds
1 pinch salt
Combine the dry ingredients in a bowl.

2 tbsp goji berries

Melt the coconut oil.
1 tbsp maca powder, optional sexy
addition Drain the soaked apricots and use the leftover juice in
a smoothie! Important.
Wet ingredients
3 tbsp extra virgin coconut oil Add the wet ingredients and apricots to the dry ones,
3 tbsp rice syrup for a mild sweetness, or and mix well.
use maple syrup for a sweeter and very
tasty option Using wet hands (hands dipped in a bowl of water will
help for the mixture to not stick to your hands) roll
More ingredients
into balls, then coat with the extra coconut
3/4 cup or 100g dried organic
apricots, sliced and diced snow.
1/4-1/2 cup juice of 3 limes Tip As mentioned in the introduction; to
Rind of 3 limes
Instead of limes use lemons, no make the coconut coating extra
Coating: 1/2-1 cup extra worries. Instead of goji berries use spesh whizz it in a blender.
desiccated coconut, cranberries. If you ever have the
ground into fine snow honour of getting grated fresh Refrigerate to harden, which
coconut in your foodie hands, then
makes them way more delicious.
use that instead of the desiccated
coconut and a heavenly door
Enjoy this rich and pretty treat.
will open for you.

You’re welcome.

278
 Shamanic Bliss Balls
with Mysterious Magic Spice

I love these bliss balls! Somehow the combination of the sexy brazil nut together with sweet sultanas
and tantalising cacao just do it for me. One day I got a call from Jane Hardwicke Collings with an
irresistible offer to cater for The School of Shamanic Womancraft. I couldn’t resist, and cancelled my
university application and removal truck to Byron Shire. Jane, who created this special school, made
these bliss balls when I arrived to cook for one of her 4-Seasons Journey workshops. I cut myself a
slither of a ball and then another and another until I ate the whole glorious thing and was mystified
at their delicious oozing magic throughout. I asked Jane what she put in them, and when I got home,
longingly tried to replicate them. Here is my recipe. I think she had a secret ingredient, which goes
without saying, her being a shamanic witchy-woman and all. So, do add some of that too. Enjoy
being inspired by other’s culinary creations. Jane, thank you from all of us.

M A K E S 1 6 P E R F E C T LY S I Z E D Melt the coconut oil.

BALLS, ABOUT 4CM DIAMETER
Place all ingredients in a food processor and combine
11/2 cups brazil nuts, organic and freshest well. Don’t over process, otherwise the oil will
you can find
separate from the nuts. Yup, I've done that a few
1 cup desiccated coconut
times before. However, you need to blend the lot
1 cup sultanas, or raisins
enough until it’s a good uniform mass that holds
Pinch salt
when squeezed into balls.
1/2 tsp ground coriander, or garam masala
1/2 tsp ground ginger Wet your hands to form balls of your desire, but these
1/4 tsp ground cardamon are better a bit bigger. You’ve got to squeeze these
very well for them to hold, but hold they will.
1/3 cup cacao powder
1 tbsp coconut oil Add a bit of your own very special magic into them.
1 tbsp maple syrup
1 tbsp hot water I like these nude, but you could roll them in cacao, as
you please.

Tip Store in the fridge or freezer.

Brazil nuts are a good
source of selenium and only one Enjoy with a hot cup of Chai with Rosewater
nut a day already makes a (page 37) and a good book.
difference. They have ample health
benefits that are too long to Alternatively enjoy one of these magical bliss balls
mention, but what I found very whilst rolling naked in the grass under the
interesting is that they may moonshine singing to the stars and all the creatures
bring cholesterol levels
living underneath the ground. Give thanks for being
down.
alive and connected to mother earth.

281
 White Chocolate Vanilla Bliss Balls
Raf faelas

When I discovered Naam yoga in Sydney, led by the masterful Anastasia Williams, I fell in love. I
loved the intensity, the painful challenge to go beyond my limits, the enchanting mantras and
profound breath work, ancient wisdom and fierce love of the teacher. I always felt I was not the same
person than when I entered the room. I was wondering how I’d survive a visit to my family in
Germany without it; surprisingly I found a Naam yoga class in Freiburg! It was led by the sweet yet
powerful teacher Regina Pfeifer-Muhler. I whipped up these Naam inspired bliss balls for them,
which turned out to be deliciously decadent, and reminded me of the very addictive Raffaellos. So,
we called these Raffaelas. I hope you try this recipe, as well as a Naam yoga class. I dare you —
you won’t regret it. The 1 tsp vanilla is referring to the dry seeds from the inside of a vanilla pod.
If you don’t have an actual vanilla pod you can use vanilla extract, but the pod is way more exciting.

MAKES QUITE A FEW Firstly you’ll have to melt the coconut oil and cacao
butter in a double-boiler (a bowl that’s sitting on top
Dry ingredients
of a pot of hot water—make sure it's not boiling, and
1/3 cup roughly ground raw organic cashews the bowl isn't touching the water).
1/2 cup blanched almond meal
1 cup desiccated coconut Grind the cashews so they remain somewhat chunky.
1 tbsp chia seeds
Mix the dry ingredients well, then add the wet ones.
1 generous tsp vanilla extract, or vanilla
Only then add the dates and massage lovingly with
seeds from a fresh pod
your hands.
Pinch salt
Optional: 1 tsp maca powder for extra Let heavenly energies flow through your heart,
boost
through your arms, into your hands, into the balls.
Optional sweet addition:
1 tbsp coconut sugar Chant 'Wahe Guru' while you roll.

Wet ingredients Grind or blend the desiccated coconut to a fine

3 tbsp extra virgin coconut oil powder for rolling in to create coconut snow.
2 tbsp cacao butter
1 tsp lemon juice
Wet your hands and roll balls, toss
through coconut snow and
1 tbsp maple syrup
chill.
If not
More ingredients
Store in the fridge or now, when? If not
Around 10 medjool dates here, where? If not
freezer,
More desiccated coconut for rolling in you, who? The
enjoy and Sat Nam! moment is always
now.

282
 Black Bliss
Carob Black Sesame

I have this thing about having to use up ingredients in my cupboard that have been there for a while,
but I will only go for it if it’s the right moment and I’m feeling the pull. On this occasion, the black
sesame seeds were calling my name. I was at home in the Blue Mountains taking food shots with my
new camera. I wanted something healthy that wouldn’t make me feel guilty when I would have more
than a couple, and I wanted a sweet treat that would not keep me wide awake at 3am, as could cacao.
On top of it, it should look interesting in a photo. Well, these little guys were born, they are
definitely sleep-friendly and in my humble opinion a really healthy absolutely wonderful treat.

MAKES ABOUT 20 BALLS In a frying pan, dry-roast the black sesame seeds and
the sunflower seeds separately as they require a
1 cup sunflower seeds
different amount of time to get toasty. Take your time
1 cup black sesame seeds, keep few roasting them; the slower and more thoroughly the
tablespoons aside for coating
seeds are roasted the yummier they are.
1/4 cup carob powder, or 30g
Pinch salt Keep 1/4 cup of the black sesame seeds for coating the
6 medjool dates, or about 80g balls at the end.
1/2 cup / 160g rice syrup
In a food processor, first mix the dry ingredients for a
1 tsp vanilla extract
couple of minutes very well, then add the rice syrup,
vanilla extract and the dates.

Process until nice and homogenised into a big black

blob.

‘Don’t Wet hands in water and roll into small balls, as these
be afraid of are quite rich in flavour.
darkness, your eyes
will adjust.’ Toss in toasted black sesame seeds and chill in the
— Klaus Mori. fridge.

Eat your heart out.

285
 Bit ter Sweet Chocolate Bliss Balls
with Orange if you like

No, this is not just another bliss ball recipe! I promise this combo is worth making even if you’ve
already made all the other bliss ball recipes in this book. The creaminess of the cashews combined with
the sweet dates and sexy cacao is just to die for. Sooo easy, so yummy and healthy too! I created this
super simple recipe when I was cooking for 100 people at a school summer camp in the Czech Republic.
I could hardly believe that every single child and teacher thoroughly enjoyed them, even though they’re
so very very healthy. A real crowd pleaser even amongst mainstream eaters—that my friend, is worth
gold! To make these a more grown-up affair, instead of the water add a dash of your favourite spirit...

M A K E S A B O U T 1 6 , N AT U R A L LY Melt the coconut oil.

DEPENDING ON THE SIZE OF
YOUR BALLS
Mix the dry ingredients in a food processor, then add
the dates without pips (of course), and the rest of the
1 cup raw organic cashews
ingredients.
1/3 cup desiccated coconut
1/3 cup cacao powder Process everything nicely.
1 pinch salt
With wet hands form little bliss balls and optionally
Lots of vanilla
roll in cacao or finely ground coconut snow.
1/2 cup or about 8 medjool dates
1 tbsp coconut oil Cool in the fridge and enjoy
1 tbsp water
mmmmmhhh!
1 tbsp maple syrup
Cacao or coconut, for rolling
Optional: rind of 1 orange

Tip
If you want to try something
different add a few goji berries or
cranberries. This is a recipe that can
handle sneaking in superfoods such
as 1 tablespoon of maca or even
protein powder.

286
 Burnt Fig Roasted Almond Truf fles
Amaret to Bliss Balls

These bliss balls taste a little like Amaretto and marzipan, and are sure to fool anyone unaware of
the health benefits they contain. A special treat for a special occasion with an Italian touch. Enjoy
actually being allowed to burn something in the kitchen, but make sure you stop before the figs
are total charcoal. A delightful accompaniment to a cup of real or faux coffee.

MAKES ABOUT 50 SMALL BALLS Fry the figs in coconut oil until very browned and a
little burnt.
Dry ingredients
1 cup desiccated coconut Mix the dry ingredients well.
1/2 cup almond meal
Mix the wet ingredients in another bowl well.
1/2 cup flaxmeal
Pinch salt Then combine the two and massage very well.
1/4 cup currants
Form balls with wet hands and roll in coconut snow.
1 tbsp chia seeds
Half of 1/4 tsp white stevia powder Eat!
1/2 cup dried figs, chopped finely
Keep in the fridge or freezer. They're extra nice when
1 tbsp coconut oil, for frying figs
cold.
1/2 cup roasted almonds, chopped roughly
Give as presents.
Wet ingredients
1 tsp almond essence They keep for a long time if you don’t eat them all
1/4 cup rice syrup too quick.
1/4 cup tahini
1 tbsp water

To roll in
1 cup desiccated coconut ‘There’s a crack in
Optional: 1 tbsp chia seeds everything, that’s how
the light gets in.’
— Leonard Cohen.

289
 INDE X

A  Pear Pecan Apricot Cake 218 Brazil nuts

 Christmas Fruit Cake 234  Roasted Activated Nuts 62
Adzuki beans  Apricot Coconut Lime Goji Bliss Balls  Shamanic Bliss Balls 281
 Adzuki Bean Cake 230 278 Brown rice
Agar agar Aquafaba  Brown Rice Quinoa and Amaranth
 Panna Coco with Blueberry Coulis 259  Classic Delightful Hummus 198 Porridge 46
Almonds  Mayonnaise 202  Macrobiotic Brown Rice Salad 119
 Fresh Vanilla Almond Milk 34 Avocado  Brown Rice Salad à la Trevor Brown
 Cranberry and Pecan Almond Pulp  Raw Tacos 86 120
Cookies 38  Rice Paper Rolls 90 Buckwheat
 Millet Porridge with Vanilla Strawberries  Quinoa Roasted Beetroot Walnut Mint  Soba Noodles Cauliflower Eggplant
45 Salad 111 Watercress 145
 Brown Rice Quinoa and Amaranth  Quinoa Salad with Curried Sweet Potato  Incredible Vegetable Buckwheat Tofu
Porridge 46 Pumpkin 112 Bake 178
 Gala’s Granola 50  Brown Rice Salad à la Trevor Brown 120  Raw Chocolate Mint Slice 251
 Protein Power Muesli Bar 57  Raw Detox Salad 124  Raw Chocolate and Vanilla Cream Cake
 Roasted Activated Nuts 62  Avocado and Zucchini Dill Dip 191 256
 Spicy Almond Pulp Protein Crackers 79  Raw Chocolate and Vanilla Cream Cake
 Quinoa Salad with Curried Sweet Potato
Pumpkin 112
256 C
 Chocolate Avocado Icing 260
 Eggplant Lentil and Pomegranate Salad Cabbage
116  Red Cabbage with Apples 92
 Quinoa stuffed Capsicums and Tomatoes
B
 Asian Cabbage Salad 108
186 Banana  Cabbage and Beetroot Pickles 127
 Christmas Fruit Cake 234  Green Smoothie 33  Sauerkraut with Caraway Seeds 131
 Raw Chocolate Hearts 244  Delicious Banana Bread 53  Beautiful Beetroot Borscht 148
 Banana Passionfruit and Lime Cheesecake  Banana Passionfruit and Lime Cheesecake Cardamon
248 248  Rooibos Chai Tea 37
 Raw Chocolate Mint Slice 251  Nice Cream 247  Millet Porridge with Vanilla Strawberries
 Raw Lemon Cheesecake with Basil 45
Strawberries 255  Pesto 3 ways 138  Brown Rice Quinoa and Amaranth
 Raw Chocolate and Vanilla Cream Cake  Gala’s Classic Tofu Bolognese 141 Porridge 46
256  Mediterranean Grilled Vegetable Basil  Basmati Rice with Cardamon 105
Almond pulp Cream Pie 173  Orange Almond Rosewater Cake with
 Fresh Vanilla Almond Milk 34  Roast Vegetable Lasagna 181 Cardamon 237
 Cranberry and Pecan Almond Pulp  Fresh Tomato Sauce with Marjoram 182  Red Heart Cookies 271
Cookies 38  Ratatouille Polenta Bake 185  Gingerbread People 275
 Spicy Almond Pulp Protein Crackers 79  Quinoa stuffed Capsicums and Tomatoes  Shamanic Bliss Balls 281
Amaranth 186 Carob
 Gluten-Free Bircher Muesli 42 Beetroot  Carob Hot Chocolate 261
 Brown Rice Quinoa and Amaranth  Quinoa Roasted Beetroot Walnut Mint  Dark Double Chocolate Cookies 264
Porridge 46 Salad 111  Black Bliss 285
 Protein Power Muesli Bar 57  Brown Rice Salad à la Trevor Brown 120 Cashews
 Sprouted Ancient Grain Fritters 72  Raw Detox Salad 124  Roasted Activated Nuts 62
 Sprouted Ancient Grain Bread 75  Cabbage and Beetroot Pickles 127  Cheesy Kale Chips with Dill 83
 Blueberry Amaranth Coconut Lime  Beautiful Beetroot Borscht 148  Steamed Greens with Garlic Cashew
Muffins 229  Raw Beetroot Garlic Cashew Dip 200 Cream 100
Apple  Beetroot Chutney 203  Incredible Vegetable Buckwheat Tofu
 Gluten-Free Bircher Muesli 42  Chocolate Beetroot Cake 217 Bake 178
 Apple Crumble à la Gala 49 Black beans  Sour Cream 194
 Apple Carrot Zucchini Loaf 54  Black Bean Salad with Tomatoes Olives  Raw Beetroot Garlic Cashew Dip 200
 Red Cabbage with Apples 92 and Capers 115  Pinenut Cashew Hemp Parmesan 213
 Zucchini Apple Eggplant Curry 163  Mexican Black Bean Stew with Quinoa  Banana Passionfruit and Lime Cheesecake
 Sunflower Seed Spread or Dip 192 Sour Cream and Coriander 159 248
 Apple Date and Tamarind Chutney 205 Blueberries  Raw Chocolate Mint Slice 251
 Apple Mustard Dressing 212  Gluten-Free Bircher Muesli 42  Heavenly Blueberry Cheesecake 252
 Dark Chocolate Chia Brownie 241  Blueberry Amaranth Coconut Lime  Raw Lemon Cheesecake with
Apricot Muffins 229 Strawberries 255
 Gala’s Granola 50  Heavenly Blueberry Cheesecake 252  Raw Chocolate and Vanilla Cream Cake
 Protein Power Muesli Bar 57  Panna Coco with Blueberry Coulis 259 256
 Vanilla Cashew Cream 261  Blueberry Amaranth Coconut Lime Dill
 White Chocolate Vanilla Bliss Balls 282 Muffins 229  Cheesy Kale Chips with Dill 83
 Bitter Sweet Chocolate Bliss Balls 286  Banana Passionfruit and Lime Cheesecake  Arame Cucumber Pickles 128
Cauliflower 248  Beautiful Beetroot Borscht 148
 Golden Cauliflower Chia Fritters 67  Raw Lemon Cheesecake with  Pumpkin Soup with fresh Dill and Coconut
 Crispy Spiced Cauliflower 96 Strawberries 255 Milk 151
 Soba Noodles Cauliflower Eggplant  Raw Chocolate and Vanilla Cream Cake  Avocado and Zucchini Dill Dip 191
Watercress 145 256 Drinks
 Roast Garlic and Cauliflower Soup 152  Panna Coco with Blueberry Coulis 259  Green Smoothie 33
 Apricot Coconut Lime Goji Bliss Balls  Fresh Vanilla Almond Milk 34
Chestnuts 278
 Quinoa San Choy Bao 89  Rooibos Chai Tea 37
 Shamanic Bliss Balls 281  Carob Hot Chocolate 261
 Red Cabbage with Apples 92  White Chocolate Vanilla Bliss Balls 282
 Lentil Loaf with Mushroom Gravy 174  Bitter Sweet Chocolate Bliss Balls 286
Chia  Burnt Fig Roasted Almond Truffles 289 E
 Green Smoothie 33 Coriander Eggplant
 Chia Coconut Pudding 41  Gala’s Healing Kitchari 61  Japanese Baked Eggplant with Tahini
 Apple Carrot Zucchini Loaf 54  Mexican Cornbread 76 Sauce 95
 Protein Power Muesli Bar 57  Raw Tacos 86  Eggplant Lentil and Pomegranate Salad
 Golden Cauliflower Chia Fritters 67  Rice Paper Rolls 90 116
 Tofu Chickpea Burgers 71  Japanese Baked Eggplant with Tahini  Soba Noodles Cauliflower Eggplant
 Dark Chocolate Chia Brownie 241 Sauce 95 Watercress 145
 Oh-Some Oat Cookies 267  Brown Rice Salad à la Trevor Brown  Zucchini Apple Eggplant Curry 163
 Apricot Coconut Lime Goji Bliss Balls 120  Vegan Quiche 170
278  Pesto 3 ways 138  Mediterranean Grilled Vegetable Basil
 White Chocolate Vanilla Bliss Balls 282  Mexican Black Bean Stew with Quinoa Cream Pie 173
Chickpeas Sour Cream and Coriander 159  Roast Vegetable Lasagna 181
 Tofu Chickpea Burgers 71  Zucchini Apple Eggplant Curry 163  Ratatouille Polenta Bake 185
 Quinoa Salad with Curried Sweet Potato  Pumpkin Red Lentil Coconut Curry 164
Pumpkin 112
 Pumpkin Red Lentil Coconut Curry 164
 Coconut Coriander Chutney 203 G
Cranberries
 Moroccan Tofu Tagine 167  Cranberry and Pecan Almond Pulp Garlic
 Classic Delightful Hummus 198 Cookies 38  Italian Flax Crackers 80
Chocolate  Gluten-Free Bircher Muesli 42  Steamed Greens with Garlic Cashew
 Chocolate Beetroot Cake 217 Cream 100
Cucumber  Pesto 3 ways 138
 Zucchini Chocolate Prune Muffins 221  Raw Tacos 86
 Orange Almond Rosewater Cake with  Roast Garlic and Cauliflower Soup 152
 Arame Cucumber Pickles 128  Mediterranean Grilled Vegetable Basil
Cardamon 237
 Dark Chocolate Chia Brownie 241 Cream Pie 173
 Raw Chocolate Hearts 244 D  White Bean Garlic Lemon Dip 197
 Nice Cream 247  Raw Beetroot Garlic Cashew Dip 200
Dates
 Raw Chocolate Mint Slice 251  Fresh Vanilla Almond Milk 34 Ginger
 Heavenly Blueberry Cheesecake 252  Cranberry and Pecan Almond Pulp  Rooibos Chai Tea 37
 Raw Chocolate and Vanilla Cream Cake Cookies 38  Gala’s Healing Kitchari 61
256  Gluten-Free Bircher Muesli 42  Quinoa San Choy Bao 89
 Chocolate Avocado Icing 260  Brown Rice Quinoa and Amaranth  Brown Rice Salad à la Trevor Brown 120
 Carob Hot Chocolate 261 Porridge 46  Asian Rice Noodles 142
 Dark Double Chocolate Cookies 264  Apple Crumble à la Gala 49  Vegetable Miso Soup 155
 Shamanic Bliss Balls 281  Delicious Banana Bread 53  Red Lentil Sweet Potato Coconut and
 White Chocolate Vanilla Bliss Balls 282  Moroccan Tofu Tagine 167 Lime Soup 156
 Bitter Sweet Chocolate Bliss Balls 286  Apple Date and Tamarind Chutney 205  Zucchini Apple Eggplant Curry 163
Coconut  Carrot Cake 222  Pumpkin Red Lentil Coconut Curry 164
 Cranberry and Pecan Almond Pulp  Christmas Fruit Cake 234  Oh-Some Oat Cookies 267
Cookies 38  Banana Passionfruit and Lime Cheesecake  Smart Ginger and Date Cookies 268
 Chia Coconut Pudding 41 248  Gingerbread People 275
 Protein Power Muesli Bar 57  Raw Chocolate Mint Slice 251
 Spiced Sweet Potato Chips in Coconut  Heavenly Blueberry Cheesecake 252 H
oil 99  Raw Lemon Cheesecake with
 Pumpkin Soup with fresh Dill and Coconut Strawberries 255 Hemp seeds
Milk 151  Raw Chocolate and Vanilla Cream Cake  Pesto 3 ways 138
 Red Lentil Sweet Potato Coconut and 256  Pinenut Cashew Hemp Parmesan 213
Lime Soup 156  Dark Double Chocolate Cookies 264
 Zucchini Apple Eggplant Curry 163  Oh-Some Oat Cookies 267 K
 Pumpkin Red Lentil Coconut Curry 164  Smart Ginger and Date Cookies 268
 Coconut Coriander Chutney 203  White Chocolate Vanilla Bliss Balls 282 Kale
 Strawberry Rhubarb and Coconut Cream  Black Bliss 285  Gala’s Healing Kitchari 61
Cake 226  Bitter Sweet Chocolate Bliss Balls 286  Cheesy Kale Chips with Dill 83
  Steamed Greens with Garlic Cashew O Prunes
Cream 100  Green Smoothie 33
 Brown Rice Salad à la Trevor Brown 120 Oats  Plum and Pumpkin Seed Dressing 212
 Raw Detox Salad 124  Gluten-Free Bircher Muesli 42  Zucchini Chocolate Prune Muffins
 Pesto 3 ways 138  Apple Crumble à la Gala 49 221
 Vegan Quiche 170  Gala’s Granola 50  Whole Lemon and Prune Slice 238
 Oh-Some Oat Cookies 267 Pumpkin
L Olives  Scrambled Tofu 58
 Sprouted Ancient Grain Bread 75  Gala’s Healing Kitchari 61
Lemons  Polenta Triangles 93  Quinoa Salad with Curried Sweet Potato
 White Bean Garlic Lemon Dip 197  Black Bean Salad with Tomatoes Olives Pumpkin 112
 Lemon and Currant Gugelhupf 225 and Capers 115  Pumpkin Soup with fresh Dill and Coconut
 Whole Lemon and Prune Slice 238  Gala’s Classic Tofu Bolognese 141 Milk 151
 Raw Lemon Cheesecake with  Mediterranean Grilled Vegetable Basil  Vegetable Miso Soup 155
Strawberries 255 Cream Pie 173  Pumpkin Red Lentil Coconut Curry 164
 Lemon and Poppy Seed Cookies 272  Roast Vegetable Lasagna 181  Moroccan Tofu Tagine 167
Lentil  Fresh Tomato Sauce with Marjoram 182  Vegan Quiche 170
 Eggplant Lentil and Pomegranate Salad  Ratatouille Polenta Bake 185  Mediterranean Grilled Vegetable Basil
116 Orange Cream Pie 173
 Red Lentil Sweet Potato Coconut and  Raw Detox Salad 124  Incredible Vegetable Buckwheat Tofu
Lime Soup 156  Lemon and Currant Gugelhupf 225 Bake 178
 Pumpkin Red Lentil Coconut Curry 164  Christmas Fruit Cake 234  Roast Vegetable Lasagna 181
 Lentil Loaf with Mushroom Gravy 174  Orange Almond Rosewater Cake with Pumpkin seeds
 Lentil Shepherds’ Pie 177 Cardamon 237  Protein Power Muesli Bar 57
Lime  Bitter Sweet Chocolate Bliss Balls 286  Pesto 3 ways 138
 Red Lentil Sweet Potato Coconut and
Lime Soup 156 P Q
 Blueberry Amaranth Coconut Lime
Muffins 229 Peanut butter Quinoa
 Banana Passionfruit and Lime Cheesecake  Sweet Chilli Peanut and Pineapple  Gluten-Free Bircher Muesli 42
248 Dipping Sauce 197  Brown Rice Quinoa and Amaranth
 Apricot Coconut Lime Goji Bliss Balls 278 Pears Porridge 46
 Brown Rice Quinoa and Amaranth  Sprouted Ancient Grain Fritters 72
M Porridge 46  Sprouted Ancient Grain Bread 75
 Pear Pecan Apricot Cake 218  Quinoa San Choy Bao 89
Mango  Christmas Fruit Cake 234  Quinoa Roasted Beetroot Walnut Mint
 Chia Coconut Pudding 41 Salad 111
Pecans
 Raw Tacos 86  Quinoa Salad with Curried Sweet Potato
 Cranberry and Pecan Almond Pulp
 Vietnamese Rice Noodle Salad 137 Pumpkin 112
Cookies 38
Millet  Mexican Black Bean Stew 159
 Apple Crumble à la Gala 49
 Gluten-Free Bircher Muesli 42  Quinoa stuffed Capsicums and Tomatoes
 Pear Pecan Apricot Cake 218
 Millet Porridge with Vanilla Strawberries 186
Plums
45
 Plum and Pumpkin Seed Dressing 212
 Protein Power Muesli Bar 57
 Plum Cake 233
R
 Sprouted Ancient Grain Fritters 72
Polenta Raspberries
Mint  Chocolate Beetroot Cake 217
 Mexican Cornbread 76
 Chia Coconut Pudding 41  Nice Cream 247
 Polenta Triangles 93
 Rice Paper Rolls 90  Raw Chocolate and Vanilla Cream Cake
 Crumbed Tofu Fish Fingers 103
 Quinoa Roasted Beetroot Walnut Mint 256
 Ratatouille Polenta Bake 185
Salad 111
 Raw Chocolate Mint Slice 251 Pomegranate Rhubarb
 Quinoa Salad with Curried Sweet Potato  Strawberry Rhubarb and Coconut Cream
Miso Cake 226
Pumpkin 112
 Soba Noodles Cauliflower Eggplant
 Eggplant Lentil and Pomegranate Salad 116 Rice noodles
Watercress 145
 Vegetable Miso Soup 155 Poppy seeds  Rice Paper Rolls 90
 Roast Vegetable Lasagna 181  Apple Crumble à la Gala 49  Vietnamese Rice Noodle Salad 137
 Tahini Sauces 201  Tofu Chickpea Burgers 71  Asian Rice Noodles 142
 Lemon and Poppy Seed Cookies 272  Vegetable Miso Soup 155
Mung beans  Roast Vegetable Lasagna 181
 Gala’s Healing Kitchari 61 Potatoes
 Potato Salad with Chives and Radishes 123 Rosewater
Mushrooms  Fresh Vanilla Almond Milk 34
 Beautiful Beetroot Borscht 148
 Asian Rice Noodles 142  Rooibos Chai Tea 37
 Hungarian Goulash 160
 Vegetable Miso Soup 155  Orange Almond Rosewater Cake with
 Vegan Quiche 170
 Vegan Quiche 170 Cardamon 237
 Lentil Loaf with Mushroom Gravy 174
 Lentil Loaf with Mushroom Gravy 174  Vanilla Cashew Cream 261
 Lentil Shepherds’ Pie 177
 Lentil Shepherds’ Pie 177  Red Heart Cookies 271
 Roast Vegetable Lasagna 181
 Mushroom Gravy 195

292
S  Sunflower Seed Spread or Dip 192  Mediterranean Grilled Vegetable Basil
 Oh-Some Oat Cookies 267 Cream Pie 173
Savoury yeast flakes  Black Bliss 285  Lentil Shepherds’ Pie 177
 Scrambled Tofu 58 Sweet potatoes  Roast Vegetable Lasagna 181
 Cheesy Kale Chips with Dill 83  Quinoa Salad with Curried Sweet Potato  Fresh Tomato Sauce with Marjoram 182
 Roast Garlic and Cauliflower Soup 152 Pumpkin 112  Ratatouille Polenta Bake 185
 Vegan Quiche 170  Scrambled Tofu 58  Quinoa stuffed Capsicums and Tomatoes
 Lentil Shepherds’ Pie 177  Spiced Sweet Potato Chips in Coconut 186
 Sour Cream 194 oil 99  Simply Sexy Salsa 86
 Pinenut Cashew Hemp Parmesan 213  Red Lentil Sweet Potato Coconut and  Tomato Harissa Salsa 206
Seaweed Lime Soup 156
 Gala’s Kidney Burgers 68  Mexican Black Bean Stew with Quinoa V
 Black Bean Salad with Tomatoes Olives Sour Cream and Coriander 159
and Capers 115  Moroccan Tofu Tagine 167 Vanilla
 Macrobiotic Brown Rice 119  Lentil Shepherds’ Pie 177  Fresh Vanilla Almond Milk 34
 Brown Rice Salad à la Trevor Brown  Millet Porridge with Vanilla Strawberries
120 45
 Cabbage and Beetroot Pickles 127
T  Raw Chocolate and Vanilla Cream Cake
 Arame Cucumber Pickles 128 Tahini 256
 Vegetable Miso Soup 155  Japanese Baked Eggplant with Tahini  Panna Coco with Blueberry Coulis 259
 Red Lentil Sweet Potato Coconut and Sauce 95  Chocolate Avocado Icing 260
Lime Soup 156  Soba Noodles Cauliflower Eggplant  Vanilla Cashew Cream 261
 Mexican Black Bean Stew with Quinoa Watercress 145  White Chocolate Vanilla Bliss Balls282
Sour Cream and Coriander 159  Green Goddess Tahini Dip 191
 Incredible Vegetable Buckwheat Tofu  Classic Delightful Hummus 198 W
Bake 178  Tahini Sauces 201
 Adzuki Bean Cake 230  Pear Pecan Apricot Cake 218 Walnuts
 Christmas Fruit Cake 234  Apple Crumble à la Gala 49
Sesame seeds
 Burnt Fig Roasted Almond Truffles 289  Delicious Banana Bread 53
 Protein Power Muesli Bar 57
 Apple Carrot Zucchini Loaf 54
 Spicy Almond Pulp Protein Crackers 79 Tofu  Roasted Activated Nuts 62
 Macrobiotic Brown Rice 119  Scrambled Tofu 58  Raw Tacos 86
 Brown Rice Salad à la Trevor Brown 120  Tofu Chickpea Burgers 71  Quinoa Roasted Beetroot Walnut Mint
 Asian Rice Noodles 142  Quinoa San Choy Bao 89 Salad 111
 Soba Noodles Cauliflower Eggplant  Rice Paper Rolls 90  Pesto 3 ways 138
Watercress 145  Crumbed Tofu Fish Fingers 103  Lentil Loaf with Mushroom Gravy 174
 Coconut Coriander Chutney 203  Delicious Fried Tofu 104  Carrot Cake 222
 Gomasio 210  Quinoa Salad with Curried Sweet Potato  Adzuki Bean Cake 230
 Black Bliss 285 Pumpkin 112  Dark Chocolate Chia Brownie 241
Strawberries  Vietnamese Rice Noodle Salad 137  Oh-Some Oat Cookies 267
 Fresh Vanilla Almond Milk 34  Gala’s Classic Tofu Bolognese 141
 Gluten-Free Bircher Muesli 42  Asian Rice Noodles 142
 Millet Porridge with Vanilla Strawberries  Beautiful Beetroot Borscht 148 Z
45  Vegetable Miso Soup 155 Zucchini
 Strawberry Balsamico Salad Dressing Oh  Hungarian Goulash 160  Apple Carrot Zucchini Loaf 54
Yes! 209  Moroccan Tofu Tagine 167  Gala’s Healing Kitchari 61
 Strawberry Rhubarb and Coconut Cream  Vegan Quiche 170  Tofu Chickpea Burgers 71
Cake 226  Mediterranean Grilled Vegetable Basil  Sprouted Ancient Grain Fritters 72
 Nice Cream 247 Cream Pie 173  Italian Flax Crackers 80
 Raw Chocolate and Vanilla Cream Cake  Incredible Vegetable Buckwheat Tofu  Steamed Greens with Garlic Cashew
256 Bake 178 Cream 100
 Roast Vegetable Lasagna 181  Roast Garlic and Cauliflower Soup 152
Sun-dried tomatoes
 Sour Cream 194  Vegetable Miso Soup 155
 Raw Tacos 86
 Adzuki Bean Cake 230  Zucchini Apple Eggplant Curry 163
 Tomato Harissa Salsa 206
Tomato  Vegan Quiche 170
Sunflower seeds
 Gala’s Kidney Burgers 68  Mediterranean Grilled Vegetable Basil
 Gluten-Free Bircher Muesli 42
 Black Bean Salad with Tomatoes Olives Cream Pie 173
 Brown Rice Quinoa and Amaranth
and Capers 115  Incredible Vegetable Buckwheat Tofu
Porridge 46
 Gala’s Classic Tofu Bolognese 141 Bake 178
 Apple Crumble à la Gala 49
 Mexican Black Bean Stew with Quinoa  Roast Vegetable Lasagna 181
 Gala’s Granola 50
Sour Cream and Coriander 159  Ratatouille Polenta Bake 185
 Protein Power Muesli Bar 57
 Hungarian Goulash 160  Avocado and Zucchini Dill Dip 191
 Mediterranean Grilled Vegetable Basil
 Zucchini Apple Eggplant Curry 163  Zucchini Chocolate Prune Muffins 221
Cream Pie 173
 Vegan Quiche 170

293
 Thank you to
My mother and father for giving me love, All the photographers who have given me
flinging me out into the world and supporting photos and the ones that I hired to tackle this
me in my far away adventures. Even though they crazy food-photoshoot-business.
were not physically present much, they were and Alex for learning how to do food
are present in spirit. photography with me, and giving me your time,
My sister Daniela for your inexhaustible energy, friendship and photographic skills—
assistance in everything I do. Your positive what a ride!
encouragement and endless cheering me on; for Bronwyn Lin and Ellie Johnston, Peter Spaven,
your unconditional loving practical support, and Adam Barley and Daniela Gala for proof reading
being my biggest fan. my whole book! You guys are my solid practical
My partners Trevor, Verna, Mori and rocks and I’m so unbelievably grateful. Thank god
Adam who stood at my side for all those years, for your help and your patience.
tasted and provided constructive feedback, Lianna Blossom Young for starting me out with
drove me here, there and everywhere, supported the graphic design and finishing up the cover. Kei
my nearly every move to help develop these Ishimaru for not just providing the foundation for
recipes and support my mad food ventures. I the cover, but also for answering my thousand
love you all. questions. Both for being my dear old friends.
All the people who inspired new ideas in me, Megan Sheer for being the graphic designer
came up with awesome new combinations or who brought all of this together, for being so
generally had better ideas. Thank you to all very patient with my book making virginity, and
those people that share their recipes for free, in finalising a marvelous delicious perfect design.
handouts, blogs and in in-flight magazines. You My English teachers from school Jyoti Tyler,
are constant inspiration. Nishok, Tim Campbell and his darling, and to
Edwina Blush and Trevor Brown for being my friend Natalia Jerzmanowska for your proof
the first people to introduce me to really sexy, reading and very helpful suggestions.
exciting and satisfying wholefoods in Sydney, Bron for helping me figure things out over
many moons ago now. Your impact created a years and years, and encouraging me when I was
wave of undulating wholefoods that’s still going. sobbing on the floor swearing to change my
Trevor Brown for your amazing multi- profession. Your practical, heartfelt help on all
instrumentalist home-made music, especially matters to making my project happen, were and
the ones you made for my videos. are golden. You are an angel, my angel!
Charlotte Wirnsberger for teaching me My first personal chef clients in Sydney, some
everything about macrobiotics, using food as of which were Hollywood stars that I got to
medicine, nourishing us with your creations, experiment on. Gathering experience by cooking
and being a dear friend. for your families was delicious and exciting!

294
 My catering clients and people who hired for helping me become a more lively erupting
me throughout these years. I loved caring for person, in this infuriating and challenging
your culinary needs. The retreat participants process of writing a book. Your many hours of
who enthusiastically loved my food and proof reading, taste testing and hugging were
regularly nudged me to make a book, host a TV crucial to the last legs of this book birth. You’re
show and had grand dreams for me! my male, very male, shamanic mid-wife /man. I
Everyone on social media for giving me love you!
feedback on the choice of photos, for engaging The invisible, spirits, angels and god knows
with my shares, for pulling me up on things if I what, or who else helped to make this project
got them wrong and cheering me on. You’ve given work. I know I’m not alone in all of this, because
this world a depth and meaning that helped me crazy shit had to happen to bring all these
greatly in the making of this book, and beyond. people and talents together in divine alignment.
All the people who have tested my recipes Myself for keeping on going, when I wanted
over the years! You are many, and spread all over to give up so many times, and did. For smoking
the world. Your feedback is most useful and cigarettes when I got desperate (even though I
mostly constructive. Thank you for your trust. quit years ago), and the odd whisky to get me
Jane Hardwicke Collings for firmly believing through. For bingeing on too many pieces of
in me, passionately encouraging me, and toast and endless cups of tea. All the hardship
trusting that I will birth this book when the was worth it, because this is the book that I
time is right. And for encouraging all of us to be want to buy and cook from!
the women the earth needs now.
Adam Barley for loving me even when I feel Last but not least, thank you. May it bring you
like a heavy, pessimistic, distrustful snob, with health and yummy happiness.
lifetimes of pent up emotions that are just
bubbling underneath the surface. Thank you Maria-Carin Gala

Gala’s Organic Kitchen

295
Raw Chocolate Slab with Superberries, recipe in the next cookbook!

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