Tel +27 (021) 880 1444 | Fax +27 (021) 880 0291 | P.O. Box 12602, Die Boord, Stellenbosch, 7613
Every growth has its decay; every gain has its loss. Water in a pond must circulate, or else it becomes stagnant and Life within it dies. Resources such as money wither when hoarded, and flourish with a life of their own when they are in constant motion. This is the law of universal balance and perpetual motion.
As we share with others, our own riches multiply. Love is ours when we give it away. There is no such thing as something for nothing. Everything has a price, even if the tag is not always attached. All is Love, yet all is Law. Maturity recognises the pain, the sacrifice necessary to achieve the pleasure of a given purpose. You have to be hungry before you can enjoy your next meal.
Listen to Soul and obey it. Accept the wisdom of pain and pleasure equally in pursuit of your mission and purpose. A Master does this, and is readily willing to pay the same price for either illusion of suffering or joy, with the certain knowledge of a higher reward: fulfillment and expression of Life, Spirit in form, ascension to that vision revealed by angels, purification of Heart through Love.
SourceDemartini JF. The Wisdom of the Oracle. 1st Books LibraryTM. 2001.
Some people think chocolate is in its own separate food group. I personally think, as do many others, that it is an ‘essential’ superfood and that life would just not be the same without it.
Chocolate, derived from cocoa beans, has a long and interesting history. The word cacao has changed over the years to cocoa, and was taken originally from the Mayan and Aztec languages. There are three main kinds of cocoa trees grown throughout the world, each with their own flavour, profiles and growth characteristics. There are also hundreds of different hybrids. Most cocoa trees are grown in areas between the tropics of Cancer and Capricorn – mainly in South America and West Africa.
In our household avocado, both the fresh pears and the rich green oil, rules supreme – whether eaten with a spoon and some Herbamare salt, straight from the skin, or included in luscious, unctuous salads, or mashed with soy sauce and spread on hot toast, or in a spicy guacamole, or simply smeared all over my face!
I can remember my husband David (my boyfriend at the time) giving me some very strange looks when we first met 40 years ago, as I was often tinged pale green. When making salads, the inside of the avocado skin became my instant face pack, or I used the whole fruit in a glorious green hair conditioning concoction. He obviously got used to this strange green-girl sight, because we’ve been married for almost 37 years and he still loves avos (and me), and I’m still an avid natural oils advocate, for internal (kitchen cuisine) and external (kitchen cosmetics) pleasures.
‘Bread – like real love – took time, cultivation, strong loving hands and patience. It lived, rising and growing to fruition only under the most perfect circumstances.’ ~ Melissa Hill, Something From Tiffany’s
Christiaan: I would like to focus on grains here and ask Fritz to add expression to the whole bread-baking process because bread has a bad rap due to modern techniques.
Daleen: What is the main problem with bread?
Christiaan: Commercial bread is made following a short process, so there is very little time for the bread to naturally ferment and hydrate. A lot of preservatives are put into the bread to make it last a week or two and to prevent moulds from forming. Enzymes are also added. What they add is proven to be questionable.
Daleen: Some people have a problem with bread due to the use of refined flour, but what else can you use?
Parsley is one of nature's superherbs. It expels worms, relieves gas, freshens breath, stimulates normal activity of the digestive system and helps bladder, kidney, liver, lung, stomach and thyroid function. Not bad for a little herb! This smoothie also contains all eight essential amino acids, and every cell in your body will benefit from it! Herewith a parsley-inspired detox smoothie!
INGREDIENTS3 apples1 large handful of spinach1 small piece of beetrootsmall chunk of cucumbersmall handful of parsley
METHODBlend all ingredients with ½ ripe avocado
SourceVale J. Keeping it simple. London: Harper Thorsons. 2007.
Page 2 of 4
Click here to browse or order previous issues