Heidi du Preez
Nutritional Scientist and Wellness Consultant
Good news! I’m well settled and happy in Cape Town and will be sending out regular monthly newsletters. I’m in private practice and based in Hout Bay.
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Heidi du Preez is giving a health talk at Vredenhof Organic Estate – Somerset West area on the 13th March!
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Cooking demonstration - Good Food, Good Living Cookery demonstration coming up in March, Cape Town – book your space now
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Naturally Nutritious Wholefood Cookbook
The second print of Naturally Nutritious Wholefood Cookbook is now available - hot off the press! Sale price R195-00 (incl. delivery) until end of March ’14, so make sure to grab a copy now! The book is the perfect gift of health!
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Featured Article
Kefir
Kefir provides the perfect probiotic boost to maintain gut health! Kefir has become the new buzz word among health circles and is a very popular fermented drink.
Read more and see my website for suppliers.
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Only eat mushrooms COOKED!
While commonly available mushrooms contain many health promoting and anti-cancer nutrients. However, they should not be eaten in their raw form. There are two main reasons:
- Mushrooms contain very small amounts of a compound called agaritine, which may be carcinogenic in extremely high dosages. Cooking removes agaritine, so as a rule, eat mushrooms cooked.
- Mushrooms are normally cultivated on manure. The manure is generally sterilised before use, but it is still a very rich medium of bacterial growth and parasites. There is thus a considerable risk for pathogenic bacteria and parasites to be present on raw mushrooms. Cooking and frying will destroy them.
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Favourite Recipe
Serves 4 to 6
2 bunches of organic spinach (Swiss Chard) - beetroot greens can be mixed in
2 medium onions, finely chopped
2 tablespoons olive or macadamia nut oil
¾ cup (200 ml) cooked butter beans, drained
pinch freshly-grated nutmeg
pinch herbal salt
- Thoroughly wash the spinach and place in deep sided saucepan. Bring to the boil. The water from washing the spinach should be sufficient or add a little extra to prevent burning. Cook for 1 to 2 minutes, then remove from the heat and drain extra water.
- Meanwhile fry the onion in oil in a deep sided saucepan or frying pan. Fry for 3 to 4 minutes, until caramelised.
- Add the cooked spinach, fried onions and butterbeans together in a food processor. Flavour with nutmeg and salt. Blend until creamed.
Variation:
If not sensitive to dairy, add a dollop of sour cream before blending or replace the butterbeans with 50 ml sour cream.
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