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I got the original version of this recipe from my daughter Sara, who has a great collection of vegetarian cook books. I am proud to say that both my daughters have become really good cooks. We seem to have inherited this trait from  my grandmother on my mother’s side, who was always able to make the most delicious meals out of nothing. My mother (whose biggest hobby is cooking, even at age 85) told me that  in the WW II  and post-war years, when starvation was common in […] Continue reading →

I was told about this drink by a client who raved about it. When I tried it for the first time, I also started raving about it. This drink is very tasty, most refreshing on hot summer days (move over beer!) and detoxing at the same time, and it has virtually no calories and is sugar free – so much better than sodas, juices and cool-drinks laden with sugar and other harmful additives and colorants. And best of all:  it is made in a jiffy at a fraction of the cost of commercially […] Continue reading →

I discovered this recipe  in a health magazine. It took me all of 10 minutes to make, and after 2 hours in the freezer, the chocolates were ready to eat, although it was just as delicious to lick the bowl! Double (or triple) the quantity to have extra. You need to serve and eat them straight from the freezer, as they go soft quickly when left outside. This recipes makes about 12 – 14 individual chocolates. Ingredients  2 Tablespoons of raw cacao powder 2 Tablespoons Tahini (or any […] Continue reading →

These delicious, quick and easy and yet so healthy balls are made after an adaptation of a recipe by Jon Gabriel. They are gluten and dairy free and taste very moorish. Freeze them, but keep a few in the fridge for days when you only have time for breakfast on the run. They contain protein and omega 3s and are packed with nutrients, so they will keep you going. Kids love them too  – make them for the whole family. Ingredients 1/2 cup almonds 1/3 cup pumpkin seeds 1/3 cup walnuts or […] Continue reading →

This is a quick, delicious alternative to just raw chocolates – great if you are pushed for time and need something in a hurry. You can use a food processor, but a power blender will do the job very well. Walnuts are a true super food (brain food, cancer fighting properties, contain rare anti-oxidants, healthy fats, B vitamins, improve reproductive health in men, improve metabolic parameters in people with type 2 diabetes, good for weight control …. to name just a few of the […] Continue reading →

This recipe came to me in a Solgar Newsletter and was adapted from a Martha Stewart recipe. It is easy and quick to prepare, freezes well and is a really satisfying, yet healthy treat. If you have a big family, double the recipe. This makes a great addition for lunch boxes, or serve with tea instead of rusks. Also good to take along on picnics. Ingredients: 1 cup pitted dates 1 1/2 cups raw oats, finely ground in a blender (or quinoa flakes) 1 cup dry roasted pecan or walnuts (half finely […] Continue reading →

This recipe was adapted from one featured in an issue of the German Shape Magazine. It is very quick to prepare and low fat but at the same time very satisfying and filling, keeping blood sugar levels balanced for a long time. The quantities given are for one portion, however you can simply multiply ingredients depending on the number of people you would like to prepare the dish for. Ingredients for 1 portion 2 – 3 teaspoons ground almonds (or almond flour) 60 – 80 g spaghetti […] Continue reading →

EASY PROBIOTIC & ENZYME-RICH CULTURED SAUERKRAUT AND VEGETABLES (Raw) Fermentation was one of the first forms of food preservation. Cultured foods are pro-biotics that optimise the gut flora, supporting the assimilation of nutrients:  it is estimated friendly intestinal flora is responsible for 60-80% of our immune system – all health begins or ends in the gut.  Adding naturally fermented foods to our daily diet is an easy & inexpensive way to prevent disease, reduce […] Continue reading →

This recipe is an adaptation of one I found in the SA Journal of Natural Medicine. You can experiment with the ingredients – the recipe is very forgiving, as it is difficult to get it wrong. Raw cacao is loaded with minerals and has an exceptionally high ORAC score (Oxygen radical absorbance capacity is a method of measuring antioxidant capacities). All other ingredients in this recipe also belong to the category of  superfoods – so there is no need to feel guilty when […] Continue reading →

Marinated feta with lentils Nourishing and absolutely yummy, this dish improves in flavour the longer the feta is marinated. Marinade 2 Tbsp (30ml) lemon juice ¼ cup (60ml) olive oil 1 tsp (5ml) dried chilli flakes 1 tsp (5ml) dried oreganum 2 garlic cloves, crushed 1 cup (200g) feta cheese, cut into 2cm blocks Lentils ½ packet (250g) brown lentils 3 Tbsp (45ml) finely chopped dill 3 Tbsp (45ml) finely chopped mint 3 Tbsp (45ml) finely chopped Italian parsley 3 spring onions, finely […] Continue reading →