7th Birthday Photos

A birthday is not a Birthday without a Cake

Our 7th Birthday was a roaring Success!  Thanks to You that made this possible.  Here are a few selected photos, for a full view of all photos, please view our Facebook Group

Opening Ceremony
This takes place before every Holistic Fayre. This helps bring the positive vibe you always feel upon entering the hall

Candle of love, harmony and friendship has been burning for 7 years.

Mariechen blowing bubbles

3 of our Best Psychic
Alison, Phyl and Mariechen

Please leave messages for our Beloved Madiba

Jewels to add sparkle to your life

Healing Oils all the way from Hermanus

All jewels hand crafted by Sally

Maria offers Awesome Orgonite to protect your home and lifestyle

Johan offers a wide range of organic herbs, plants and accessories

Free 20 minute Informative Talks available at the Fayre, every hour on the hour

Theresa welcomes everyone at the door. She often has Free Gifts on offer

M.E.R.C.Y. Animal Rescue is our Charity of choice. Please support

Pieter offers Herbal Remedies

Join in a Free Drumming Lesson at the Fayre

Zarina offers yummy scrumptious home made Indian Cuisine

Michelle offers mini-hand manicures and a Whisper of Fragrance

You will find the widest selection of Esoteric Books and Angel Cards at our Fayre

Be thrilled by Belly Dancers – watch out – they dance through the hall

Attend another very popular Speaker, Maeve, in one of her Free 20 minute Talks at our Fayre

Colourful Belly Dancers, who all offer Belly Dancing lessons

The widest selection in Cape Town of incense sticks and accessories is at our Fayre

Vegetable Curry

Ingredients
5ml olive oil
1 medium onion, peeled and chopped
10 ml minced garlic
22 ml minced ginger
10 ml ground cumin
10 ml turmeric
10 ml curry powder
2 ml minced chilli (optional) or chilli paste
3 ml salt
125 ml water
1 large potato, unpeeled, cut into cubes
500 ml cubed pumpkin
250 ml cauliflower florets
1 x 410 g tin tomatoes with juices, chopped
1 x 410 g tin chickpeas, drained
1 red pepper, thickly sliced
4 baby marrows, thickly sliced
3 ml fresh coriander

Creamy Sauce
5 ml ‘lite’ margarine
½ vegetable stock cube, dissolved in 250 ml boiling water
125 ml low-fat evaporated milk
20 ml flour

Method

• Heat the oil in a large saucepan, add the onion and garlic and gently fry until soft.
• Add the spices and cook for 1 minute. Add the water, potato, pumpkin, cauliflower, tomatoes and chickpeas. Simmer for 20 minutes.
• Add the sliced red pepper and baby marrows and simmer for another 10 minutes.
• Meanwhile, prepare the creamy sauce. Melt margarine in a small saucepan.
• When hot, add the stock, water and milk.
• In a glass bowl, mix the flour to a smooth paste with 45ml (3T) water. When the milk and stock are hot, pour half of it into the flour paste and stir well.
• Pour the flour and milk mixture back into the saucepan with the other half of the milk and stock and bring to the boil, stirring until thick and creamy.
• Add the sauce to the curried vegetables and mix gently. Add the fresh coriander.
• Serve on basmati rice

7 years and still going strong

7 years ago, I followed a dream and was guided to start an Holistic Fayre in the Northern Suburbs. Little did I know where I would be guided and the events that would follow.

In July 2007 we opened our doors for the first time in Durbanville. Exciting times lay ahead. Twenty Exhibitors signed up, and by 4pm we had over 200 visitors stream through our doors. Wow! What an achievement! We even had room for a drumming circle and Free Talks!

In July 2008 we celebrated our first birthday in Durbanville. By this stage, we were so busy, and we outgrew the hall, there no room for new Exhibitors and the public found the venue very cramped. So: by the end of 2008, we moved to our new and improved hall, in Bothasig.

Within a few month of transferring the Fayre to Bothasig, due to unforeseen circumstance, The Northern Suburbs Holistic Fayre together with 40 Exhibitors, moved temporarily to the little community hall in Edgemead for 6 months, and celebrated our 3rd birthday there. By Christmas 2009, we were back at our favourite hall, Bothasig.

Our 4th Birthday in 2010 saw the World Cup Soccer played in South Africa, and we celebrated it under the first rain that the Northern Suburbs Holistic Fayre ever experienced. The rain washed away all our old problems and gave birth to new ventures and experiences.

2011 saw the first of our now popular shows: Belly Dancing, Hula Hoop, Bollywood Dancing, Fire Dancing, Drumming Circle to mention but a few.

In 2012 the 20minute Free Talks were re-introduced at the Holistic Fayre. These talks have proved to be extremely popular and well attended.

Today , 2013, we celebrate our 7th Birthday – we have reached our 7th Heaven. Thanks to our hard work, we are proud to announce that 3 other new Holistic Fayres have opened in The Northern Suburbs, thus forcing us to change our name from Northern Suburbs Holistic Fayre to The Holistic Fayre, Bothasig. We are proud to be the catalyst in this new trend. We are proud to be the leaders and pioneers in breaking new ground in the Northern Suburbs by introducing wholesome living. We take this opportunity to wish the other Holistic Fayres everything of the best.

Long may we all prosper together. Together we can spread Love, Light, Harmony and Friendship.

Easy Roasted Aubergine Lasagne

Ingredients

Olive Oil
2 large (or 4 small) aubergines
Lasagne sheets (the sort that doesn’t need to be pre-cooked)
1 400g jar Ina Paarman Roasted Pepper Sauce
1 250g tub of smooth cottage cheese
2 sachets instant white sauce (or make your own – needs to be about 500ml)
1 cup grated cheddar cheese
1/2 cup grated pecorino cheese or any other hard Italian cheese (I couldn’t find any so I just used mozzarella)
breadcrumbs or 1 small packet of Creamy Cheese Simba chips (crushed)

Method

• Pre-heat the oven to 200 degrees C.
• Slice aubergines in half-centimetre wide slices. Lay them on a greased baking sheet then sprinkle generously with olive oil.
• Allow them to roast for 25 minutes until they start going golden-brown (no need to turn them over).
• Prepare the white sauce as per instructions on the sachet.
• Mix in the grated cheddar cheese.

To assemble the lasagne

• In a greased casserole dish, spread a thin layer of the cheesy white sauce on the bottom.Lay the lasagne sheets over.
• Place slices of aubergine over the lasagne, then a third of the roasted pepper sauce.
• Dot a few blobs of cottage cheese all over.
• Add another layer of cheesy white sauce, then lasagne, then roasted pepper sauce & cottage cheese dots.
• Put the final layer of lasagne sheets on top, then cover with cheesy white sauce.
• Sprinkle the pecorino cheese & breadcrumbs (or chips) over the top.
• Bake at 200 degrees for 45 minutes.

Tip

Once the top of the lasagne starts getting brown, switch the top element of the oven off & just cook with the bottom element.