The GSK Deconstructed Sushi Bowl


At Green St we believe that healthy eating should be simple!

If you love sushi, then this one is for you…. We’ve taken all your favourite ingredients (+ a few extras) & put them in a bowl.
The best part, it’s slightly more filling than your average roll!

This one is about as simple as you can get.

Ingredients & method below.


Brown rice.

Our white miso + dry red pepper kimchi.

Dried Seaweed.

Tofu (firm).




Tsukemono (Japanese pickles).

Kewpie Mayo.

Sea Salt.

Chilli flakes.


1.     Cook brown rice.

2.     Dice firm tofu, sear in a hot pan with olive oil, salt & chilli flakes until tofu is golden brown.

3.     Dice zucchini, sear in a hot pan with olive oil & salt until zucchini is golden brown.

4.     Dice cucumber.

5.     Strain Japanese pickles.

6.     Slice dried seaweed sheets into strips

7.     Wash rocket.

To Assemble:

*You can add more or less of your preferred ingredients.

1.     Imagine your bowl is divided into 6 sections, starting with the rice, fill each section with an ingredient.

2.     Top with a generous tbsp. of kimchi, we’ve used white miso + dry red pepper kimchi.

3.     Finish with a handful of seaweed strips & a drizzle of mayo, or for an extra kick & to keep this meal vegan drizzle with our kimchi hot sauce instead.


The Berry Delicious Chia pudding

Organically made with  Perth Organics

Organically made with Perth Organics


At Green St we believe that healthy eating should be simple!

We all know that gut health is important, our gut health can control our mood and our immune system but, the hard part is how to make keeping your gut health an easy & delicious part of your everyday life…
That’s where we come in….

Our coconut kefir is dairy-free and packed full of gut healing good stuff.

This week we’ve taken the standard “chia pudding” & given it a GSK twist.
This one is perfect for breakfast on the run, an afternoon pick-me-up or a healthy summer dessert.
The Berry Delicious Chia pudding, click the link below for full method & recipe;
Fruit from Perth Organics

Coconut Kefir Chia

Serves 1. 


  • 250mls GSK Coconut Kefir
  • 3x tbsp. chia seeds
  • ¼ Cup organic Strawberries
  • ¼ Cup organic Blueberries
  • ½ Organic Pear
  • 3 Organic Cherries
  • 1x tbsp. of your choice of coconut yoghurt (we’ve made our own from kefir curd)


The night before;

  1. Place 250mls of kefir and 3x tbsp. chia seeds into a bowl and stir until all chia seeds are covered by kefir, once mixed thoroughly pour into a tall glass.
  2. Place in fridge and let chia set overnight or for approx. 4 hours

The next morning;

  1. Chop strawberries & pears into bite-size pieces.
  2. Remove chia from the fridge.
  3. Layer with blueberries, strawberries & pears.
  4. Add a tbsp of coconut yoghurt and finish with fresh cherries.

Mushroom Burgers by Stephanie Reed


This week we collaborated with Stephanie Reed from Inside Out Vanity

Steph is a paleo food blogger, based in Torquay Australia. Her blog Inside Out Vanity makes cooking simple; it's a place to go for weekly clean & healthy recipes & meal plans, that you can make in under 30 minutes. She also shares the ups and downs of her own gut healing journey, empowering other women to create beauty from the inside out!

Basically, we gave Steph some of our fermented products & said go for it....  and she blew us away!

So without further ado, we give you the Mushroom & Kraut Burger.



*Serves 4


  • 250 grams chicken livers
  • 250 grams chicken or pork mince
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • Approx. 4 tbs ghee/coconut oil
  • 1 small red chilli (optional)
  • 4 sprigs thyme
  • Pinch of Himalayan pink salt & black pepper
  • 8 Portobello mushrooms (2 per person)
  • 1/3 cup bone broth
  • Lettuce
  • 2 tbs GSK Kimchi Hot Sauce
  • 3 tbs your favourite mayonnaise
  • GSK ginger and turmeric kraut


Burger Patties

1.     Place 2 tbs ghee into a warm fry pan and add the onion. Cook for a few minutes before adding the garlic, thyme leaves and chilli if using. Cook until soft.

2.     Pour the onion mix into a food processor and add the mince, livers, salt and pepper.

3.     Pulse until all combined, and there are no large chunks or until the mix will hold together when rolled into a pattie. I like to remove the stalks of thyme at this stage if they don’t get broken up.

4.     Roll into patties roughly the size of your mushrooms.

5.     In a warm fry pan (make sure it isn’t too hot) put 1 tbs ghee or oil to cover the base. Carefully add a few patties at a time cooking for approximately 5 minutes before flipping over to cook the other side. Remove from the pan and repeat until the mixture is all gone. Note, that you don’t want to overcook the burgers as they can go a little dry. So keep an eye on them!


6.     While the burgers are cooking heat a separate fry pan or pot that has a lid. Add approximately 1 tbs ghee and place the mushrooms in the pan so they are evenly spread and not on top of each other. Brown the top side for approximately 2 minutes before adding the bone broth and putting on the lid.

7.     Let the mushrooms steam in the broth until they are just starting to soften.

8.     Remove the lid and flip the mushrooms over, leave the lid off and continue cooking until all the liquid has gone. Remove from the pan.


9.     Place the mayonnaise and GSK Kimchi Hot Sauce in a bowl and mix together well. Sometimes I also like to add a small squeeze of lemon too!

To Serve

10.  Place all the bits and pieces out on the table and let people make their own burgers! You can add any other salad items that you like – and don’t forget to serve with a generous amount of GSK ginger and turmeric Kraut!


By Steph Reed from Inside Out Vanity



Green Eggs & Kimchi


This week's recipe looks fancy & tastes amazing but it is super simple to put together.

The perfect weekend brunch, lunch or side dish.... Green Eggs & Kimchi

This one should take around 10-15 minutes to prepare and cook.

Ingredients & method below.



  • 2x Eggs
  • Sourdough (optional)
  • Szechuan pepper + turmeric kimchi (or your preferred flavour).
  • Your favourite aioli
  • Turmeric powder
  • Chimmi Churri (see below)


1. Hard Boiled Eggs

  1. Place eggs in a large saucepan.
  2. Cover them with cool water by 1 inch. Slowly bring the water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
  3. Let eggs sit for 6 minutes.
  4. Remove from water & carefully peel shell off eggs

2. Turmeric Mayo

  1. In a cup or small bowl mix 100mls of your favourite aioli with 1/3 of a tsp of turmeric powder.

3. Chimmi Churri


  • Fresh flat-leaf parsley – small handful
  • Fresh coriander – small handful
  • Spanish red onion – quarter roughly chopped
  • Fresh garlic – 4 cloves
  • Toasted cumin seeds - 1 teaspoon
  • Toasted coriander seeds - 1 teaspoon
  • Dijon mustard – 1 tablespoon
  • Lemon juice – 1 lemon and zest
  • Pickled jalapeno chilli – 2 tablespoons
  • Sea salt – to taste
  • Ground white pepper - to taste
  • Virgin olive oil – approx. 200mls


  1. Pick and wash fresh herbs and set aside to dry.
  2. In a warm pan lightly toast cumin and coriander seeds until nicely toasted.
  3. If you have a mortar and pestle great, if not you just use a blender or food processor - Add together all of the ingredients and slowly pound until everything is broken down, now slowly drizzle in the virgin oil to make an emulsion, check seasoning and enjoy.

4. Plate Up

  1. Smear a generous amount of turmeric mayo across the plate.
  2. Cut boiled eggs in half and place them on top of your turmeric mayo smear
  3. Place a generous serving of kimchi next to eggs
  4. Drizzle eggs & kimchi with Chimmi Churri

*Option: serve with fresh or toasted sourdough slices.


Raw Nacho Bowl

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At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life. This section of our blog is about bringing you healthy and tasty meals that you can easily create at home.

This week we've kept it really simple because sometimes the simplest meals are the best meals.

This recipe is quick, healthy & easily scalable.... So weather is a solo snack or a group date our GSK Nacho Bowl should leave everyone feeling fresh & clean.


The ratio of ingredients is up to you..... 

  • Fresh ripe avocado – Roughly diced
  • Fresh green jalapeno chilli – thin sliced
  • Cherry tomatoes – Half sliced
  • Purple Spanish onion – thinly sliced
  • Freshly picked coriander and flat leaf parsley
  • Fresh lemon
  • Plain yoghurt or sour cream - (cashew cheese) if you are vegan
  • GSK kimchi or kraut of your choice – we have used white miso + red pepper
  • Virgin olive oil
  • Sea salt and cracked black pepper
  • Raw crackers or any chips you prefer – we have used @katssnacks raw crackers


1. In a large flat bowl begin to layer all ingredients starting with chunky avocado, cherry tomatoes and kimchi, lightly drizzle with virgin oil, lemon and sea salt and black pepper.

2. Now place a big dollop of yoghurt or cashew cheese on top followed by jalapenos, Spanish onion, fresh herbs, another drizzle of virgin oil, sea salt and cracked pepper.

3. To finish place a generous amount of raw crackers around the edges and enjoy...

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Savoury Kimchi Pancakes


At Green St we believe that healthy eating should be a simple, fun and delicious part of everyone's everyday life.

Green St was founded by a qualified & experienced chef, a chef with a passion for gut health..... Our fermented products have been designed to have the perfect balance of flavour and texture whilst still packing a tone of gut healing and immune boosting ingredients!

This week we experimented with savoury pancakes and our Kimchi Hot Sauce.

We are very pleased to introduce you to the GSK Kimchi Pancakes.... These tasty bad boys will impress at any time of day.

Kimchi Pancakes


3 x free-range eggs

150g @rawearthproduce lupin flakes

150g of your favourite GSK kimchi (we have used Szechuan pepper + turmeric)

Hand full of picked and washed coriander and flat leaf parsley

4 Tbs crispy fried shallots

50g grated parmesan and pecorino cheese

200ml almond milk or plain water

½ tsp baking powder

Sea salt and cracked black pepper

Plain bakers flour

Virgin olive oil

Kimchi Hot Sauce



  1. In a large mixing bowl, combine eggs, milk and baking powder and mix thoroughly.
  2. On a chopping board combine fresh herbs and kimchi and roughly chop together.
  3. Add herb and kimchi mix to egg mixture followed by remaining lupin flakes, cheese and shallots, mix together well. Add seasoning and just enough plain flour to make a thick viscous batter. 
  4. To cook pancakes preheat some virgin olive oil in a flat non-stick pan.
  5. Place 80mm (approx.) circles of batter in pan and allow to cook until pancakes rise and look light, fluffy and golden on both sides.


Kimchi Hot Sauce Mayo


70mls - GSK kimchi hot sauce

1 x 70g free range egg

400mls vegetable oil or your chosen oil

Sea salt


  1. In a jug or heavy bowl mix hot sauce, sea salt and egg (if you have a stick blender then use this).
  2. Once mixed together, start adding oil slowly in a steady stream using stick blender to mix until all oil is emulsified with egg mixture (should come together into a light orange thick mayo)

To Finish

Top with your desired amount of Kimchi Hot Sauce Mayo and sprinkle with fresh herbs.





This blog post has been written by Elise Carver from Little Bantam Surf Training, Elise talks about her gut health, reviews Green St and shares one of her Sushi Bowl Recipe.

To see original post please click the link below:


It's no secret that I have chronic gastritis, a condition that causes the lining of my stomach to become easily irritated. I've had it for three years now and it affects what I eat on a daily basis.

For me the importance of finding food that I can eat, that won't irritate my stomach but in fact help to heal it, is a big focus!


Whether caused by external factors or the lifestyle choices we make, it is so important to eat and drink what helps us to heal. A combat if you will, against the stressors of life and what we consume.

I've recently come across a few items I wanted to share with you, that have helped to reduce inflammation in my body, improve digestive efficiency and support my gut health.



I found this drink a great accompaniment to my main meals, mostly lunch and dinner. Kombucha which is often associated with gut health is often too sugary or bubbly for my gut, whereas this blend of turmeric, fresh ginger, lemongrass, Jujube berries, Navel oranges, black pepper, cassia bark and coconut sugar, has a much gentler effect on my stomach.

Not too bubbly as to avoid irritating the stomach lining (but has a little sparkle), a cold glass of Jamu Jamu was probably my favourite item!


One of the limitations to having my gut issue, I have to avoid dairy. Even yogurt upsets my stomach!

I was very excited to get my hands on the Coconut Keffir, seeing as I LOVE coconut and need as many healthy Probiotics as I can get, this was great option. I had a small glass every morning before breakfast. It was gentle on my stomach and light to drink. Tasty too!


I straight up love Saurkraut! Specially since I can't enjoy the usual condiments due to high acidity or spice, kraut is the perfect option for me. It's even great for adding digestion.

What I loved about the G&T Kraut was how subtle the flavours where. It had just enough Ginger without being spicy. And the two main ingredients (Ginger and Tumeric if you haven't guessed it!) are know for being anti-inflammatory foods, perfect for settling and healing the gut lining. Literally hitting two birds with one stone! I had it with almost every meal!

If you're looking to improve gut health or struggling with some sort of long term digestive complication and you're looking for something gentle, I highly recommend trying out some of these products.

Check our STOCKIST here!

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*Anything you like, including 

  • 1/2 Cup Brown Rice
  • Pan Fried Salmon (Caned fish if you're feeling cheap)
  • 1 Poached Egg
  • 1/2 Avocado Cubed
  • !/2 Cucumber Cubed OR Julienne


  • Blanched Broccolini
  • 1/2 Grated Carrot
  • Handful of Alfalfa


* I try to keep my version of a Sushi Bowl relatively High Alkaline, using Saurkraut instead of pickled ginger and avoiding Toms and Capsicums for example. But you can mix it up if you like!

  1. Heat/cook your Rice.
  2. Prep all other items on the list - Avo, Cucumber, Carrot, Broc, Alfalfa.
  3. Assemble your Wasabi Mayo - Mayo/Wasabi mixed in a bowl, to your tasting? I only like a small zip of flavour.
  4. Start to cook the fish and poach the egg while you wait to flip.
  5. The Egg is best runny so catch it before it overcooks!
  6. Once your fish is cooked, assemble on the plate as above, put a few drops of Wasabi Mayo on the plate and...




The GSK CIY Burger Blog


Burgers often get a bad wrap….

But at Green St we love a good burger!

We believe that you can put a healthy & delicious twist on even the most traditional, and unhealthy, meals.

We just make sure our burgers are filled with fresh, wholesome ingredients & then we add a little fermented kick.

So what do we put in our Green St Burgers?

The Loud & Proud Roasted Pumpkin Burger Ingredients

*Vegan/ Vegetarian

  • Roast pumpkin
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • Red Cabbage (thinly sliced or grated)
  • GSK ginger + turmeric kraut
  • Thinly sliced continental cucumber
  • Tzatziki ( made fresh or store bought)
  • Soft feta (Danish)
  • *(If you are vegan remove & replace with cashew cheese)
  • Sea salt
  • Fried shallots/Garlic flakes (optional)
  • Cracked black pepper
  • Optional – we have garnished with dehydrated pink kimchi

The Hooked on Chook Chicken Burger Ingredients:

  • Grilled Chicken tenderloins
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • GSK Szechuan pepper + turmeric kimchi
  • Kimchi Hot Sauce Mayo
  • *(If you are vegan place mayo with a soy-based vegan mayo)
  • Sea salt
  • Cracked black pepper
  • Garlic flakes (optional)
  • Optional – we have garnished with dehydrated pink kimchi


Roasted Pumpkin (basic method)

  • Slice your favourite type of pumpkin "we use Jap or Kent" into chunky 1cm pieces (leave skin on if you prefer is very tasty roasted)
  • Lightly season with virgin oil, sea salt and black pepper.
  • Preheat your oven to around 200 degrees ready for pumpkin, place the pumpkin on a roasting tray with baking paper & roast in the oven for around 20-25 minutes or until just tender.
  • Once the pumpkin is tender preheat the grill (on your oven) and place pumpkin under the grill. Allow pumpkin too brown and blister (should take only 1-2 minutes)
  • Allow to cool slightly and season again with virgin oil, sea salt and lemon zest.

Grilled Chicken

  • There are many different ways of cooking chicken for a burger but here is a good one to try... 
  • Grab your chicken tenders, place some cling wrap on your chopping board and put chicken tenders on top evenly spaced and then place more cling wrap over the top. Lightly bash with a meat mallet, flattening the tenders slightly.
  • In a wide flat bowl place some flour (we use @rawearthproduce lupin flour which is gluten free, high protein and fibre) and season with sea salt and white pepper.
  • Lightly dust chicken tenders in flour mixture and set aside.
  • In a thick-based pan preheat some virgin oil (medium heat and oil should just cover the base of the pan) and place chicken tenders into gently cook. This should take around 2 minutes each side.
  • Once the chicken has just cooked, place a knob of butter in the pan and turn off the heat.
  •  As the butter melts spoon it over the chicken allow to cool.