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#5 Counterpoise

Sat, 03/10/2015 - 09:48 -- Name: helen

Balance in energy, balance in appetite, balance in hormones and a balance in mood.

Are you feeling energised?  No, me neither.   I remember the first time round, giving up sugar, I had read and heard from others about feeling more energised,  but it didn't happen for me and don't be discouraged if it hasn't happened for you either.  What I do notice is a balance.  Of course I don't get those energy highs which I have had every day from a young age.  But I don't get those lows either, which used to come around 3pm after the sugar hit from breakfast, morning tea and lunch had worn off.  

You can see this first hand in children.  Give them a bowl of dessert and in minutes they're bouncing off the walls.  Sure it's great to see boisterous kids with loads of energy, but watch the tantrums as they crash back down to earth.  If you have children, try an experiment.  Take them off all concentrated sugars and the simple carbohydrates (bread, pasta, rice and white potatoes,) and see how balanced they become.  Kids are so pure, it wouldn't take long for them to be weaned off the sweet stuff.  Probably a week.  

It may be a nightmare of a week, (apparently sugar is more addictive than some of those hard drugs,) but imagine that balanced child you'd have at the end.  And don't be fooled by the little boxes of raisins which contain 2.5 teaspoons of sugar.  All dried fruit is a concentrated form of sugar, you may aswell give them lollies.  And lunch box size juices 125ml?  Over 3 teaspoons of sugar!!!  An adult woman's daily intake should be 6 teaspoons.  Gosh it must be hard to concentrate with all that sugar rushing around their little bodies.  Actual fruit would be the alternative.  But you can have too much of that.  For a drink, water would be the best option, or how about a cold fruit tea?  Remember once ‘sugar coated’ tastebuds are free, you can taste the real food.  Normal fruit and even vegetables come alive with taste.

You have probably figured out by now that you can't just go to a cafe, restaurant or any form of takeaway without being confronted by sugar or simple carbs.  A salad is probably your safest bet, but it's the dressing you should watch out for.  This is a Jamie Olver salad, but with out the honey and sherry vinegar.

Mediterranean Salad.

  • Two of those small frilly lettuces.   One red one green.

  • Pine nuts toasted.

  • One clementine peeled and sliced.

  • 100g baby spinach.

  • Four sprigs of fresh mint.

  • Protein if not using as a side salad.

  • Manchego or Parmesan cheese thinly sliced.  Use a mandolin or the slicer part of your cheese grater.

  • 1/4 cup of good quality extra virgin olive oil.

  • Juice of one lemon.

For the protein we chose to use sliced chorizo which we gently sizzled in a pan before adding to the salad.

  • Mix the olive oil and lemon juice together.   

  • Put all the ingredients into your salad bowl except the cheese.  

  • Pour over the dressing and toss.  

  • Slice over your cheese and serve.


Sexy salad.

  • Sliced prosciutto

  • Large bunch of basil leaves.

  • Buffalo mozzarella.  One large piece or small balls if you can get them.

  • Three pears peeled,  cored and quartered.

  • Two or three of the following spices.  Fresh ginger, star anise, cinnamon,  black peppercorns or cloves.

Preheat oven to 200°C

  • Boil kettle

  • Poach the pears and your chosen spices in boiling water for 5 minutes.  Keep the pears under water.  Tip; fold a piece of baking paper in a flattened cone shape.  Cut the tip of about 2cm.  Then trim the outer edge to the pan size so that when you fold it out it fits over the pears with a steam/bubble hole in the middle.

  • Wrap 8 piece of mozzarella in 8 slices of the prosciutto and put in the oven only for as long as it takes the mozzarella to melt, but not for the prosciutto to crisp.

  • Drain the pears.

  • In your salad dish add the basil leaves, prosciutto wraps and pear slices to your salad dish.  Dress with the olive oil and lemon juice mixture from the previous recipe and season with some cracked black pepper.  

If you have any prosciutto left, wind it through the salad.  Bellissimo!

The Humble Frittata.

This is so easy and it looks as good as if you bought it from an eatery  It will do you for a few lunches or light dinners with a side salad.  

  • 10 free range eggs.

  • 250ml thickened cream

  • One bag of rocket.

  • One medium orange kumura thinly sliced.  Use a mandolin or the slicer side of your cheese grater.

  • 200g feta.

  • 50g cheddar cheese.

  • Salt and cracked black pepper.

Preheat your oven to 200°C

  • Line a deep flat bottomed large oven proof dish with baking paper.  A glass one works well.

  • Whizz your eggs and cream in a blender with the salt and pepper.

  • Arrange the kumura one layer thick over the bottom of the dish.  Don't overlap.

  • Spread half the packet of rocket over the kumura.

  • Crumble half the feta over the rocket.

  • Arrange another layer of kumura,  rocket and feta in the dish.

  • Pour over your egg mixture.

  • Sprinkle over the cheddar cheese.

  • Put in the oven for 35 to 40 minutes.  The fritatta a should be firm when done, not wobbly when you take it out of the oven.

If you're in Wellington there is a cool little cafe on Kent Terrace called Deluxe.  They do some really tasty and interesting salads.  In fact I don't think I've had the same salad twice from there.  Anyway get yourself a regular or large takeaway of that, then I like to bake a kumura and cook a nice piece of meat to have with my Deluxe salad.  Mmmm what a treat.  And if you like your coffee, they do a great one.


Let me know your success stories, your recipes, and if you have weaned your child off sugar and the difference you found.

Till next week, keep going you’re doing so well to prioritise your health.


Skin Treatment Therapist.