Delish Vegan Avo Mayo

Every now and then I love a good sandwich.

I don’t eat bread much so when I do, boy do I make it count!

For this (super simple) Vegan version of a yummy mayo-like filling, you’ll need

1 Ripe Avo (de-seeded)

1/4 Cucumber (chopped)

A small piece of Red Onion (chopped)

Juice of half a lemon

1/2 teaspoon of apple cider vinegar

1tbsp extra virgin olive oil

Fresh coriander (chopped) (for garnish)

Freshly ground black pepper

Optional: Salt to taste

How you’ll make it

Add all all your ingredients together and mix with a fork.

And… voila! Your avo mayo is ready.

I love it with some sourdough bread topped with freshly chopped coriander

Happy munching!



This 1 Simple Thing can turn everything Around

Looking back over my life there’s one thing I’ve done when faced with difficult  challenges.

It’s one of the things I encourage each one of my detox clients to do.

This one thing was what led me to curing my chronic illness and beating infertility.

This year I used this one thing to turn my business around-

Yes, it’s that powerful. 

Want to find out what that one thing is? Watch the video below.




Switching to healthy eating should not be stressful

If it is you’re probably trying to do too much too fast.

When it comes to making the transition, slow and steady is often more sustainable than fast and furious.

While I’m all for super healthy eating I can tell you I’m still cleaning out my kitchen.

It’s a journey

There are still items in our cupboards and fridge I want gone- I’m pretty drastic about getting rid of everything I think is unhealthy, but it’s a process with my family. And that’s OK because the transition is happening at a pace that allows us to all be on the same page about what we’re consuming. That buy-in from everyone in the household, especially among the grown-ups, matters a lot. I explain to my children why it’s best we don’t eat this or that. And if they do have a sweet here and potato chip there with friends I don’t get all twisted about it- We’re all on a journey.

What about going organic?

Organic food is, hands down, far better- but even if you’re not able to do the whole organic thing at the moment just eating more fresh fruit and veg, bought from a regular store, is FAR better than eating processed stuff that comes out of boxes and packets.

There was a time my husband and I did a coffee enema/juicing detox week where most of the food we used was not organic. At the time we just did with what we had and we still saw amazing results.

The power of starting

Folks sometimes put off healthy eating because they want to do it perfectly in one go. They feel they need to do a drastic sweep of their kitchen and get on the “health” wagon full on. Truth is, if you wait for that to happen you might never do it. Starting small is at least a start. Don’t underestimate the power of just starting.

Small steps matter

It’s taken us a long time to get our kitchen to being about 80-85% cleaned out. Even for us it’s still a process. But just the small changes we’ve made along the way- one change every now and then, has culminated in much healthier living overall for us.

Slow and steady. As long as you’re making those changes- good on You. You and the ones You love will enjoy the benefits of even the slightest changes.






Delish Curry Lentil Soup

With the days chillying up it’s good to have a few quick and tasty soup recipes up our sleeves.

Here’s my Delish Curry Lentil Soup (feeds 4):

You’ll need:

2/3 Cup of *soaked Lentils (I use orange lentils, You’re welcome to use whichever lentils you prefer)

*1/4 pre-cooked butternut puree

1/2 an onion (grated or chopped)

1 clove fresh garlic (chopped or grated)

Tip of a pinky finger size fresh ginger (grated)

1 tsp Masala spice mix (or according to your taste)

1 tsp Curry Powder (or according to your taste)

1 tsp ground turmeric

Salt to season

*Soak your lentils overnight. To soak, place lentils in a glass bowl and cover completely with water. Cover with a dish cloth and leave overnight. When ready to use rinse the lentils thoroughly.

*Pureed Butternut is one of the ways I thicken sauces for my stews so I usually have some stored in my freezer.  If you’re making your butternut from scratch cook it until soft and then puree a quarter of it for this recipe.

When ready to prepare the lentil soup:

Mix the washed lentils with all the spices, garlic and fresh ginger

Saute the onion

Add the spiced lentil mix to the onion and saute until the bottom of your pot is dry and needs water.

Add 2 cups of water and turn down heat to a low simmer.

When soup is ready add the pureed butternut.

Do you want your soup textured or smooth?

If you’d like your lentil soup textured simmer for 10-15 minutes (or until you feel the lentils are to your liking)

If you’d like a smooth soup cook the lentils for 20 minutes or until very soft and fluffy. If using a stick blender you can blend as soon as the soup is ready. If using a glass blender let the soup cool and then blend.


A healthy heartburn buster

Ever struggle with heartburn?

Guess what helps reduce heartburn, is super delicious and uber healthy- Yep! Mangoes.

Mangoes are among the most alkaline of foods. Eating them helps neutralise the body’s PH- something you really want happening if you battle with heartburn. Happy munching 🙂

Benefits of going back to our Primitive Eating

Growing up in Zambia I hardly heard of serious diseases like cancer.

The two most serious illnesses I came across as a child was my mom’s best friend’s sister dying from diabetes; Then when I was about 7 years old, we experienced the first member of our family being diagnosed with HIV.

We heard of High Blood Pressure here and there- most of it was stress related. But things like cancer and all the many terrifying diseases we hear of now- they weren’t as common back then.

Today though 10% of Zambia’s population is battling cancer.

Diabetes there is through the roof and High Blood Pressure has become far more common than it ever was.

Just recently I spoke with someone from Nigeria and they told me that

the number one killer among men in Nigeria now is Prostate Cancer.

The disease that’s most prevalent among the entire Nigerian population i.e. men and women is High Blood Pressure.

High Blood Pressure also remains the number one killer among women in South Africa.

We have to ask:

What changed?

We know our environment is far more polluted now- however Natural Health Doctors are telling us that what we eat and drink play a far bigger role in our health than the air we breath.

Growing up, the vegetable English Giant Rape, which is in the Kale family, was a staple. We had it at almost every meal.


Today the rest of the world’s calling Kale a super food- something we ate as part of our daily meals for thousands of years.

And that’s just it- most of us in Africa grew up eating what many people around the world are only now beginning to appreciate as “super-foods”. Yet we in Africa have abandoned the kind of eating that sustained us throughout our history- and traded our once wholesome eating for junk.

We’ve ditched the now popularised “super-foods” we ate daily for crap like highly processed white bread- processed meats, toxic pastas- deep fried everything and foods saturated in rubbish fats and sugars-

That is not progress-

It’s health complications just waiting to happen.

As a kid I remember most people would go home for lunch.

Lunch was a cooked meal with a variation of: dried beans, veggies, pap…

For many people meat was expensive and was eaten only once in a while.

Today lunch, for many people across the continent, is the fast food of choice for the day; With a massive serving of sugary drinks, deep fried things and foods from sources we don’t even know… many of us are eating sick animals packed with antibiotics and all sorts of hormones-

It’s no wonder we’re battling so many illnesses.

Our bodies cannot function properly eating like this.

I know how overwhelming it is to make major changes- so how about we just start with the little things…

When it comes to our health just going back to our primitive way of eating is an amazing start to healing our bodies.

One of the dictionary’s definition for “primitive” is unsophisticated.
Well let’s look at what our “sophisticated” way of eating has brought us- Is it really worth it?


Delicious steamed chicken recipe

even if you don’t have a steamer

Ever wonder how to make super delicious, forever moist chicken?


Cooking with steam ensures food stays juicy and moist- it’s also healthier way to cook.

For this recipe You’ll need:

Organic Chicken Strips

Your favourite spices for chicken

How to:

Spice your chicken with your fave spices.

I like using fresh rosemary, lemon juice, garlic, salt and pepper, ground cumin and a touch of cayenne pepper.

Marinate your chicken in the spices, garlic and lemon juice for at least 30 minutes.

Season your water as well with the spices of your choice; You can be heavy handed with the spices in the water.

If, like me you don’t have a steamer, use a steel colander.

Ensure your pot is smaller than the bottom of your colander so the colander sits high above the pot.

There’s no need to pre-heat the seasoned water.

Place the chicken strips into the colander.

Turn your stove on to a slightly above simmer setting and cover the chicken with a lid.

Keep an eye on the chicken strips.

Turn the strips regularly to ensure they’re evenly cooked and are all ready at the same time.

You’ll know your chicken is cooked when it’s an opaque white when you cut through it.

Remember cooking this way will be slower than using direct heat: 10-15 minutes should do.

Do not taste the chicken without cutting through it first- raw chicken can be very dangerous.

Once the chicken is an opaque white when you cut through it, it’s cooked.

I like my chicken well done so even when it’s cooked I let it cook a little longer.

As long as you keep on eye on it, the chicken should remain juicy and moist.

Serve with a medley of steamed veggies or salad.



Don’t cry, Fight!

It’s one of the most important fights of our time: the right to healthy food.

In a reveal all series about how GMOs are wrecking our health, causing  deadly illnesses and a whole of filth that’s been hidden from us, watch GMOs Revealed.

It will shock You. It will infuriate You. It will make you sick to your stomach what’s been done to us and our children.

It’s one of the greatest evils of our age.

What are GMOs?

According to anti GM Group LabelGMFoods.Org.Za:

“Genetically Modified (GM) food is produced artificially by a technological process (known as modern biotechnology). Genes are taken from unrelated species such as viruses or bacteria and inserted into food crops. The major GM crops grown world-wide are maize, soybean, canola and cotton.”

What should make us MAD is that many countries around the world have banned gmos. But in South Africa our Government has actually allowed our staple foods, such as maize, to be genetically modified!

How many people in this country depend on maize meal for their daily sustenance?

What we need to know is that with every mouthful of GM pap or porridge we eat we’re being poisoned. Daily.

Imagine what it’s doing to our children!

The only way we can stop this disaster is to arm ourselves with knowledge and fight for our right to healthy food.

We are running out of time- fast.

See GMOs Revealed by clicking Here

Power Punch Disease Fighting Immune Booster Juice

This juice is WHOA!

It packs a powerful disease fighting/immune boosting punch.

I use this instead of a store-bought supplement for my whole family (including my littlest who’s 2 years old).

The ginger and garlic give it a “burny/spicy” taste.

Have some water on stand-by and especially for the kids I find it helps to chase this incredible healing juice with a full teaspoon of raw organic certified honey.

The following recipe is for one adult OR three small kids (mine are 6, 5 and 2).

You’ll Need:

1 Celery stick (with leaves if available)

A pinky-size piece of fresh ginger

2 cloves garlic

2 large florets of Cauliflower or Broccoli (you can do one floret of each)

1 Apple

1 whole lemon (peeled)

Juice all the ingredients and drink immediately.

Note: This recipe is for one adult OR 3 small children. If giving this to a child I’d suggest you only give them a third of this juice.

Honey is optional. I prefer to take the honey at a different time of the day to this juice. However for kids it helps to chase this juice with a bit of water and some raw honey.

I could go on, for a really long time, about what makes this such a powerful disease-fighting, immune booster juice;  However instead of delving in-depth into each ingredient I thought I’d just tell you a little about three of the ingredients: Ginger, Garlic and Cauliflower. Each ingredient in this juice recipe has been chosen for it’s health boosting properties but it would take too long to provide information about each.

Ginger: reports that a New Study found ginger to be 10, 000 (that’s ten thousand!) times more effective at fighting cancer than conventional chemotherapy treatment. Read that full article by clicking Here

Added to that ginger has been used in ancient healing practices for it’s healing properties which include it’s ability to:

  • Fight fungal infections
  • Regulate blood sugars
  • Lower cholesterol levels
  • Reduce inflammation (which could be why it relieves pain in places like muscles and joints)
  • Improve brain function (who doesn’t want this for their kids 🙂 )
  • Block Bacterial Infections
  • Promote Proper Digestion (lack of proper digestion is one of the leading causes of disease)


Contains properties that: Strengthen the body against disease; fight inflammation; help in the proper functioning of the brain and heart; improve digestion and detoxification; maintain eye health and help balance hormones. Cauliflower also provides high levels of essential vitamins and minerals especially vitamins C and K.

  • Vitamin C

    • Most of us know that Vitamin C is powerful in helping us fight infection and boost our immunity against disease. Vitamin C is also very useful for proper digestive function. It’s an essential nutrient for the health of our bones and teeth and crucial for repairing body tissues (including wound healing), the proper absorption of iron, formation of collagen (which keeps us looking and feeling younger by properly maintaining our skin, cartilage and tendons. Collagen is vital for our body because it keeps these parts of our body strong and elastic. Collagen also boosts our metabolism thus increasing energy. Want more beautiful skin, hair, nails and teeth? Collagen’s our go-to nutrient for that. It’s also fantastic for liver and heart health. Collagen also helps with the overall health of the gut which in turns improves our digestive function. If we want the benefits of Collagen we need Vitamin C which is vital for the synthesis of Collagen.

    Vitamin K

    • Is essential for regulating normal blood clotting. Another very important role of Vitamin K is it transports Calcium throughout the body and enables the body to use Calcium properly. Calcium is most important for the health of our teeth and bones.

I’ll quickly also mention the benefits of Garlic. Some call garlic a super-food.; Considering the many benefits it possesses I think super-food is a right fit for garlic. Garlic is believed to fight against high blood pressure, heart disease and various infections (including colds). There is research that suggests that garlic may be effective at fighting some cancers. According to an article on website

“In laboratory settings, garlic appears to kill leukemia cells as well as slow the growth of tumors in prostate, bladder, colon, and stomach tissue.”

That full article from can be found by clicking Here

Why we Juice:

Imagine trying to eat all the ingredients in this juice in one go- yikes! However Juicing them makes it a lot easier to consume the amazing benefits of each ingredient in it’s raw form. Also juicing enables the body to use the powerful properties in these foods very quickly as very little “digestion” is required for a freshly extracted juice.

For more healthy juice recipes email me:


DISCLAIMER: The recommendations provided are never to replace medical advice. Recommendations provided in my program and all accompanying material are intended ONLY as information and education and should NOT be taken as medical advice. If you’re seeking diagnoses, treatment, help and treatment for specific illnesses (medical conditions) please consult relevant health practitioners, be it a qualified natural medicine doctor (and other qualified nutrition therapists), doctor or equivalent health professional. Neither I nor the Publishers accept liability for those who choose to use my program and related material provided therein. Please consult your doctor before making any changes to your diet, especially if you’re taking any medications.

Super filling Tangy Chili Veg Stir Fry

The name is mouthful but so is the flavour.

I’m not specifying ingredient amounts in this recipe as you can use as much or as little of each as you need.

You’ll Need:


Fresh Ginger, garlic and chilies


Spring Onions

Green Beans


Green Peppers (can also use red, yellow or a combination)

Fresh Whole Lemon (squeezed in at the end)

You’ll also need:

Grated Carrots and Tomatoes

Coconut Oil (If using oil)

Season with ground black pepper and salt (along with your own favourite spices)

How to:

If not using oil for this recipe: Add all ingredients in a large pot, season, cover with a lid and allow to simmer for 8 minutes. The veggies should release their own liquids- if this liquid is not sufficient add a few table spoons of water and let the veggies gently simmer.

If using oil (Preferably Coconut or Palm Oil):

Lightly fry onion (do not include spring onions just yet)

When onions begin to brown add mixture of chopped garlic, ginger and chilies. Fry for 30 seconds. (Garlic burns easily so do keep an eye on it).

Add all ingredients along with preferred spices.

Fry for no longer than 3 minutes.

Remove from heat and serve.

I prefer to place a wedge of lemon on each dish I plate-up as individuals may want varying levels of tang/sour.


This veg stiy fry is pretty filling on it’s own; However you’re welcome to include a small portion of organic chicken strips.

Season chicken strips with ground coriander, salt and black pepper. Prepare separately.

When chicken strips are done add them to the already-made stir fry.

You can also add pineapple to the veg stir fry (with or without the chicken)

If adding chicken it’s best to not also add a starch.

Starch accompaniments to the veg stir fry (if not adding chicken):

This veg stir fry can be eaten on its own. If you’re detoxing for health purposes rather don’t include a meat protein. For a more filling meal include a whole starch such as whole boiled Potato (with skin on), Brown Rice, Roasted Sweet Potato, Butternut, or Sorghum Pap*

*Pap (called Nshima or Nsima in Zambia, Sadza in Zimbabwe and Ugali in Kenya and Tanzania), is traditionally made from maize meal. It’s polenta-like and has many different names across the African continent where it’s a staple for millions. While Pap may have tremendous health benefits, most nutrients are stripped through refinement (as is the case with most store bought maize meal). Pap made from whole ground maize meal can be used with this dish (as long is it has not been refined). Most store bought maize meal is highly refined which is why I prefer to use whole ground sorghum which is also gluten free.

For a full meal plan to get you slimmer, sexier and healthier in just 7 days, email me: