The Holistic Fayre, Bothasig is turning 8, on 12 July 2014

The shortest distance between two people is a smile

Swap out your battered and beaten day at the Shopping Centre with an indulging day of warm hospitality and effortless chatting amidst interesting and exciting stalls. Perhaps you’d like to visit a Reader for a peep into what the future might say….

We have a great selection of Psychic, Tarot, Angel, Astrology, Rune Stones, Medium and Numerology Readers, or maybe sooth those tired muscles with a relaxing Massage, Reflexology or even some Shiatsu.

Meander through the hall with its great selection of books, CD’s, DVD’s, Incense Sticks, Aromatherapy Home and Personal Care, Crystals, Jewels, Plants, Orgonite, Water Fountains, Healing Oils, Hats, Gifts, Clothing,  and much more.  You never know where you might find your next treasure.

Don’t forget to grab a cup of gourmet Coffee and a slice of delicious Cake while browsing…. And for lunch…. Choose from delicious Vegetarian & Non-vegetarian Meals, pastries, and Asian or even Greek dish….. you’ll be spoiled for choice… Not so hungry… how about a Samoosa or Cupcake? For this special celebration we have a very invigorating and exciting day planned just for you.

Various Belly Dancing Studios are shimmering through the hall with veils and scarves,  following the beat of the Drummer as they fill the hall with delight. Later, you’re welcome to try your hand at some free drumming…

Listen carefully during the course of the day for the announcement of the 8 Magic Word Competition.  Be enchanted with over 20 prizes for this Competition. Exhibitors have donated over 200 prizes to be given away to Lucky Visitors.  Prizes vary from gifts to gift vouchers, treatments and sessions.  Two little Angels will be roaming through the hall giving away mini Tea Cups sets and Lucky Birthday Pegs .

For an entrance fee of only R5-, you will be entertained, no doubt receive Free Gifts, and attend Free Lessons as you mingle indoors in a positive and energizing environment.  Spend the day with us and leave feeling excited, fun-filled and re-vitalized. Situated near the N7 Freeway, The Bothasig Community Hall is easily located with ample secure parking, often under trees.  Festivities start at 10am ending at 4pm with a Closing Ceremony of Gratitude.

Arrive a Stranger, leave as a Friend.

Visit our Website www.aboutholistic.co.za for full program of monthly Fayre

 

Minestrone

Note
This recipe calls for cooked pea beans or garbanzo beans (chickpeas). If you use chickpeas, begin soaking them 3 ½ hours before you make the soup. After 2 soaking hours, cook them in boiling water for about 1 ½ hours – until comfortably chewable. If you use pea beans, you needn’t soak them, but give them 1 ½ – 2 hours to cook. In either case, if you cook the beans in plenty of water, save the extra water to use as stock for the soup. You’ll have a fuller-flavoured, higher-proteined minestrone.

1½ cups cooked pea or garbanzo beans (¾ cup raw)
½ cup dry pasta
1 cup fresh chopped tomatoes
Parmesan cheese
3 tbs Olive oil
1 cup chopped Onion
4 – 5 cloves crushed Garlic
1 cup minced Celery
1 cup cubed Carrot
1 cup cubed Eggplant or Zucchini
1 cup chopped Green Pepper
2 tsp Salt
¼ tsp Black Pepper
1 tsp Oregano
½ cup fresh chopped Parsley
1 tsp Basil
2 cups Tomato Puree
3½ cups water or stock
3 tbs dry Red Wine

4 – 6 servings 

• In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent.
• Add 1tsp salt, carrot, celery and eggplant. (if you use zucchini, add it with the green pepper)
• Mix well
• Add oregano, black pepper and basil
• Cover and cook over low heat 5 – 8 minutes
• Add green pepper, stock, puree, cooked beans and wine.
• Cover and simmer for 15 minutes
• Add tomatoes and remaining salt.
• Keep at lowest heat until 10 minutes before you plan to serve
• Then heat the soup to a boil, add pasta and boil gently until pasta is tender
• Serve immediately, topped with parsley and parmesan

Miang Kham

Miang kham (or “mieng kham”, miang kam, miang kum, Thai: เมี่ยงคำ, IPA: [mîəŋ kʰam]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]).

In Thailand, it is often sold in the street, the ingredients separately wrapped in small plastic bag. In Laos and Thailand, the preparation is particularly popular at festivals and is usually prepared on-site and sold ready-made to attendees.

Mieng Kham is a great, easy to make appetizer or snack. It’s fun to eat and healthy too! This is an excellent dish to serve at a party.

Little bowl a of salted peanuts;
roasted dried onions;
finely chopped fresh lemon pieces;
sliced lemongrass;
fresh grated ginger;
roasted coconut;
allow 2 crisp lettuce leaves to serve as “cones”.
Have ready also small bowl of Agave syrup per person.

Teaspoon a little of each condiment into lettuce, fold and eat.
Makes an amazing starter to a veg., curry. Dee- lish- ous.

Broccoli Corn Bake

Everyone who eats this dish raves about it. I love it when something so good is so easy to make

Ingredients
3 cups broccoli florets, cooked, drained and chopped
2 teaspoons sunflower oil
1 small onion finely chopped
2 tablespoon plain flour
1 cup low fat milk
4 large eggs lightly beaten
1 cup grated cheddar cheese
1 tin creamed style sweetcorn
Good pinch salt
Ground black pepper
Pinch ground allspice

Directions

• Preheat oven to 180C.  Lightly coat a 2litre baking dish with non-stick spray
• Heat oil in saucepan. Add onion and cook until soft.  Stir in flour, then add milk to make a thick sauce. Allow to cool a little then add eggs, sweetcorn, broccoli and cheese.  Season and pour into baking dish.
• Place dish in a larger pan and fill with water to halfway up sides.  Bake for approx 55 – 60mins, or until a knife inserted into the centre comes out clean

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