Natural healing, natural wellness


Sunflower Seed, Lemon & Garlic Dip

If you find raw garlic too pungent to eat but really want to enjoy the health benefits of raw garlic – especially its cancer-fighting properties – here’s a recipe for a delicious, lip-smacking dip which masks the pungency:

1 to 1-1/2 cups sunflower seeds (depending on desired consistency)
Juice of 4 lemons
1 tbs raw Celtic sea salt (or to taste)
1 crown / bulb (note: NOT clove) of garlic
1 cup water

Blend until smooth and creamy. That’s it! Enjoy with healthy chips, crackers or toast for maximum benefits.

Anti-Fungal, Anti-Cancer Garlic Paste

Both garlic and coconut oil are known to have a multitude of health benefits, such as being anti-fungal and even anti-cancer. Recently, I’ve been eating a clove or two of freshly-chopped garlic in a tablespoonful of pure, virgin coconut oil twice daily. Just today, I came across a simple Lebanese recipe for a garlic paste which some may find more palatable. Called “toom”, this paste can be stored in the fridge after it’s made for a fortnight or so.

Toom is used in a variety of ways:

* Spread on bread when making sandwiches
* As an ingredient for making hummus or baba ghanuj or mtabbal
* As an ingredient for salad dressing
* When making meatballs
* In soups, stews or steamed vegetables, stirred in at the last minute
* As a dip for toasted bread

Here’s the recipe:


2 heads of garlic, cloves peeled and chopped in half.

2 tablespoons of lemon juice.

3 teaspoons of salt.

3/4 cup olive or coconut oil.

Optional: 1 small baked potato or 2 slices of white bread or 1/4 cup of mayo or drained plain yogurt.


1. Peel the garlic.
2. Place the garlic cloves, salt, lemon juice in a mini food processor or blender. Whirl for a couple of minutes then drip in the oil with the machine running. Continue until the mixture emulsifies.
3. To thicken the toom and dull the sharpness of the garlic taste, you can add and process any of the following: cooked potato, or bread (American-style, crust removed), or mayo (from a jar) or drained yogurt. For a pure and more concentrated garlic paste, omit these ingredients.

Estrogen-Sensitive Disorder? Eat Soup

Do you know that when carrots are consumed raw, they release only 3% of beta carotene? On the other hand, cooked carrots which are pulped (like for creamy soup) release 39% of beta carotene. A powerful antioxidant known to fight cancer, beta carotene is metabolised in the body as Vitamin A in the presence of human bile salts. Besides antioxidants, carrots are a good source of minerals and fibre. All these help to build the immune system. Carrots are also a dietary source of phytoestrogens, weak estrogen mimics which can help to fill estrogen receptor sites which would otherwise be occupied by dangerous forms of estrogen which feed cancers such as breast cancer.

This recipe for carrot, celery, orange and coriander soup is a good way to get these carrot benefits into your body. Celery and coriander are also sources of apigenin, a natural aromatase inhibitor , while oranges are a source of naringenin, a natural aromatase inhibitor as well. In addition, oranges are a traditional source of Vitamin C, an antioxidant. If you’re dealing with an estrogen-driven health condition like breast cancer or endometriosis, this is one dish you should try out. Not only does it taste delicious, it can also be eaten chilled and it can even be frozen. How convenient is that?

For added antioxidant and cancer-fighting benefits, try adding turmeric.

Carrot, Celery, Orange & Coriander Soup
(4-6 servings)

1 kg carrots, washed, peeled and cut in chunks
2 stalks / ribs celery, washed and cut in chunks
3 shallots, peeled
1-2 garlic cloves
20 grams coriander, washed; reserve leaves for garnish
Juice and zest of 1 orange (reserve zest for garnish)
1 tsp white or black pepper
1/2 tsp salt
1 litre water

1. Wash, peel (where needed) and cut all vegetables.
2. Put all vegetables in a large stockpot with the water. Bring to boil then simmer till tender.
3. Add orange juice and stir.
4. Blend soup to your desired consistency. Add more water if needed. Season to taste.
5. Serve warm or chilled, garnished with coriander leavers and orange zest.