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 →
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 vegetable pie is great for those of us who are always in a hurry and don’t have time to prepare crusts. I used organic vegetables and eggs. Just serve with a big green salad, and you have a quick and very tasty lunch or dinner ready that everyone will enjoy. Ingredients: I used organic ingredients – you can also experiment with different vegetables (eg: mushrooms, peppers, celery, fennel, egg plant etc) , and quantities, but here is how I did it: 2 Tablespoons of organic […] 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 →
This yummy fudge pie is an adaptation of a recipe in the old La Leche League Cookbook. It is so easy and quick with a rich taste, but at the same time sugar, diary & wheat free. It freezes well. Suitable for Passover, as it does not contain leaven. Ingredients 3/4 cup of carob powder 1/2 cup of raw cacao powder (or use only carob or cacao) 1/4 cup of rice milk powder 1 cup peanut butter (sugar free and unsalted!) 1 cup raw honey 6 eggs (from free range & grain fed chickens, […] Continue reading →
Ever since my brothers and I were children, my mom made these sandwiches from time to time for us, which we loved. A platter full would be gone in no time at all. I have adapted them, using gluten free, or wheat free bread, vegan cheese instead of butter and vegan mayonnaise on top. If you are not strictly vegan a piece of boiled egg can be added. They are also great for cocktail parties or as starters instead of salads. Play around with various vegetables, but this is how we typically […] 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 →
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