Monthly Archives: April 2013
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Carrot Relish

I came across a similar recipe recently, but it was a rather bland version. So I added a few things, and it turned out into a really delicious, refreshing dish. If you have a power blender, it only takes a few minutes to make. Lovely as a side salad, part of a filling for wraps or pile onto large lettuce leaves or eat as a quick lunch just by itself. It is very nutritious and satisfying. Ingredients: 2 large or 4 small to medium organic carrots, washed and cut into chunks 1 flat teaspoon […] Continue reading →

I found this recipe in a magazine and adapted it into the following healthier & quicker version. I used spelt flour mixed with brown rice, buckwheat and a little soy flour, however you can add all gluten free flours if necessary. The original recipe was baked in a loaf tin, but –  as usual – I prefer a baking tray. That way I can  cut cake into squares and freeze them.  I can defrost the number of individual slices I need, and keep the rest in the freezer for another […] Continue reading →

I have been a therapeutic reflexologist since 1985, in fact I was the first person to pass the exam in the first official South African course on Reflexology, since all other participants had a week off to study at the end of the course, but I was going overseas and wanted to do the exam beforehand. I therefore did my exam the day after the course ended. The course was formulated and run by Jack Rubin in Johannesburg. Jack Rubin has long since retired, but he wrote several books on […] Continue reading →

This is a slightly simplified version of a recipe sent to me by a client, and I also substituted the brown sugar with part coconut blossom sugar and part xylitol. Coconut blossom sugar has a much lower GL than normal sugar, and also contains much more in terms of minerals and vitamins and has less calories than sugar. Therefore it is nutritionally far superior to normal sugar. Xylitol (made from plums or the bark of birch trees) has 40 % less calories than sugar and a very low GL (9 […] Continue reading →