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