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Monday
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Tuesday
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Wednesday
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Thursday
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RECENT FACEBOOK POSTS

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This PAGE is being Deleted Monday Evening and I have created a New page that is PRIVATE! I am grateful for all that have viewed this one...I have chose to have a private page so I can share Real Testimonies of people on the 30 Days to Healthy Living and Beyond..

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30 Days to Healthy Living and Beyond 🙏❤️

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Are you ready to make a change and step up your health goals? Believe me when I say 2018 is the year for people to Get Healthier..when you are healthy you are happier..do more..and BE more...it actually starts a chain reaction...

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I will be DELETING this Page at the end of January Start Fresh New IDEAS Bigger Goals!! Send me a message if you wish to be added to to my PRIVATE page. One of my goals this year is to shower my Preferred Clients with so much love...I appreciate each and everyone

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thank you Toni will have to try this after my 30 day...

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I will be running another program in Feb 8... .

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Day 1 of my 30 day journey....I am very excited to get my health in control.. if you are interested in my journey please watch this 30 minute video created by Dr. Tandy Cook...

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I am so excited and ready to start 2018 ...ARE you send me a PM ...I am going to have a private facebook group ..let me know if you are ready to say YES

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I love my citrus Fizz Sticks and Vanilla Pea Protein...However I am totally pumped to try these new flavours....

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OMG made this tonight and it was a hit love it...the heat of the Chili paste yummy:)) Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. Cuisine: Vegan, Indian-Inspired, Gluten-Free Serves: 4 Ingredients SOUP 1 Tbsp (15 ml) coconut or grape seed oil 2 shallots, thinly diced (~40 g) 2 cloves garlic, minced (1 Tbsp or 6 g) 6 cups (840 g) butternut squash (~1 small butternut squash) Pinch each sea salt + black pepper, plus more to taste 1 1/2 Tbsp (12 g) curry powder 1/4 tsp ground cinnamon 1 14-ounce (414 ml) can light coconut milk 2 cups (480 ml) vegetable broth 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar) optional: 1-2 tsp chili garlic paste FOR SERVING optional Toasted pumpkin seeds Chili garlic paste Full-fat coconut milk Instructions Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat). Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh. Like

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