Monthly Archives: March 2013
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This is a true energy saver, if you use the sun (use  dehydrator or low – less than 50 degrees – oven on sunless days). The mushrooms become extremely tasty and can be eaten as is, mixed into salads, as a side dish, as part of fillings for wraps or as pizza toppings or in sandwiches, mixed into sprouted, cooked brown basmati rice, pasta … you get the gist,  your imagination is the limit. You can, of course, also ring the changes with different spices and herbs, eg: […] Continue reading →

I just got this recipe from my friend Marion and made it today for supper and served it with a slice of gluten free foccaccia with herbs and olives on the side – it is delicious and so quick and easy to prepare. Freeze peeled, cut up mangoes when in season and cheap, then you can prepare this healthy ‘fast food’ when short of time any time during the year. Ingredients: 1 large mango, peeled, stone removed 1/2 onion 1 cup iced , filtered water (or more, depending on how […] Continue reading →

It has been a while since I last posted something new due to an extremely hectic schedule over the past few weeks. But here is an article which addresses a trend, especially amongst teenagers and young adults, that is generally considered safe. However research has shown this to be anything but, and the recent death of a high school pupil in Johannesburg from meningitis should ring alarm bells. It is suspected that he got infected from sharing hubbly-bubblies. Read the article below and […] Continue reading →