Wednesday, December 17, 2014

A Sugar Free Christmas and Ten Top Tips for Healthy Holidays

An eBook from my own fair hand. "A Sugar Free Christmas; Raw Recipes and Tips" for Guiding your Family Through a Sugar-Free Christmas Season

* What to replace refined sugar with
* Recipes you can use for any Christmas function and that go easily with cooked and traditional festive food
* Where to find sweetening alternatives
* Dealing with children’s needs and wants
* Dealing with other adults
* Suggestions for when visiting

You can get it from our shop, iTunes and Kindle.

Here are my ten top tips for holidaying away from home and trying to maintain healthy eating.

# 1 Choose your battles wisely. This is not the right time to convince your host of a better way of eating.
# 2 Practice grace.
# 3 Be the (silent) walking advertisement.
# 4 Take a probiotic such as InLiven. If you’re travelling overseas this is important. Having a gut ready for the inevitable exposure to less-than-optimum food and preparation practices is preventative action. This advice is not only for developing countries, either!
# 5 When travelling I also take Body Balance, a liquid supplement that will easily plug any nutritional gaps when I can’t be in control of my food. For overseas travel it is available as a powder.
# 6 Do an internet search for Juice Bars, health food shops and cafes. Do this before you leave home.
# 7 Take prunes, in case you are not served the fibre your body is accustomed to. You might be practising grace but you can’t send an email to your gut to advice it of impending change.
# 8 Take your own snacks and surreptitious nibbles. You can choose smaller portions at a meal table and know you won’t be hungry. Raw bars, nuts, dried fruit, fresh fruit and vegetable snacks.
# 9 Drink water! This sounds like a Captain Obvious statement but with a change of routine it is easy to forget to drink as much as you usually do.
# 10 If the food you eat (or don’t eat) is going to cause a rift, then seriously consider staying in a motel/hotel and spend the day with your friends and family.

I wish you all a very happy, restful and memorable Christmas.

See you all next year!



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Monday, November 24, 2014

I’m dreaming of a sugar-free Christmas

“I’m dreaming of a sugar-free Christmas….not like the ones we used to know... (la,la, la la,laaaaa)”. Apologies to fans of the original classic Christmas song.

Are you wondering how to plan for eating this Christmas?  What to do about your traditional sugar filled recipes? How to have fun, enjoy the season AND the food?

If you’d replace the word ‘wondering’ with ‘despairing’ or even ‘slightly panicked’ then you’ll want to take a good look at my “I’m Dreaming of a Sugar-Free Christmas”. I’m putting the finishing touches to it this week. Details coming soon.

With five weeks to go until Christmas I thought I’d put together a list of ideas that you might find helpful as gifts to your family and friends, or even as a gift to yourself!

I will have a product on special each week between now and Christmas.

This week’s special is Little Bird’s Unbakery book – free courier anywhere in NZ until 29 November. That’s a saving of $8 per book.

Here are some other gift ideas. Don’t forget to show the list to those who give you gifts and might need a wee bit of help. People aren’t very good at reading minds, and some folk are oblivious to hints, too, so tell them what you’d like.

Christmas Scented Massage oil
Personal Blender
Voucher for consultation
General voucher (you nominate the amount)
Travel-sized Body Care – shampoo, conditioner, body cream, toothpaste, body wash
Trade Aid Gift Boxes
Summer Essentials: organic sun block, insect repellent, body cream, lip balm
The Unbakery by Megan May
Hair and Body Essentials Gift Pack
Baby Care Gift Pack

If you have any questions with items on this list, please get in touch. All are in my webshop. If you’re local and want to pick up (save courier), email me.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, October 16, 2014

Catering With Raw and Cooked - A Bridal Shower

Last weekend I had the loveliest privilege of catering for our daughter's bridal shower.

The food was a mix of cooked and uncooked and, since I always promote the 'do-ability' of the mix 'n match approach, I thought I'd tell you what I did.

The savoury choices were club sandwiches (very traditional), Devils on Horseback which are dates wrapped in bacon (free range, of course), skewered and baked until crispy and smell amazing. They are popular and take guests by surprise at how well the flavours mix. My raw contribution was small squares cut from red capsicums and dotted with smoked cashew cheese; perfect for those who love cheese but can't eat it (like me).

The baked sweets were cupcakes decorated with pink hearts (brought by my dear friend - thank you, Karen), and scrabble-type biscuit platter spelling the couple's names and wedding appropriate words.

The raw sweets were not obvious with the exception of the strawberries, which were on a beautiful vintage mirror in the company of my raw chocolates. Mini cheesecakes were created in crystal wine glasses (although I used dairy cream not nut cream). Of course, there was no refined sugar in the raw sweets (I used agave syrup) to the delight of some of the guests who were not eating sugar.

I was delighted at the way both cooked and uncooked worked so well together and was confident that my raw dishes held their own for a very important occasion.

So please be assured when I say that including beautiful fresh, uncooked and raw foods can make perfect dishes to serve guests.

In case you're wondering, I served tea, coffee, a range of herbals and shop-bought concentrated juice with soda water.

I hope you enjoy the photos.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, October 9, 2014

Raw Milk in New Zealand

Sugar bows out of the headlines this week and raw milk shuffles on in for its turn in the spotlight.

As many of you Dear Readers know, we have had raw milk weekly for a number of years.

So for those of you who aren’t too sure, here is my list of helpful advice.

You must source your milk from a farmer who is scrupulously clean and farms organically/spray free.
The farmer needs to love what he does, treat his cows like princesses and understand the ‘why’ of raw milk.
A farmer who is seeing the dollar signs as his main motive is to be avoided.
If he won’t let you on the farm to see if his standards pass muster, turn around and run away.
Get your milk into the fridge as soon as possible. The back of the fridge is colder than the door so if you’re not sure if your fridge is cold enough, keep it at the back.
Use glass bottles with a wide neck that can be easily cleaned with a bottle brush.
Keep your bottles, lids and jars sterilised. Wash with brush and detergent, rinse and then sterilise with boiling water. Regularly sterilise the bottle brush, too.
Glass is better than plastic. It is difficult to sterilise plastic effectively.
If, by the end of the week, your milk is starting to turn, use it for white sauce or baking. Cream ‘turns’ before the milk so enjoy the cream in your coffee or cereal.
You can freeze it but it the fat and water separates on thawing.

If you’re old enough to remember the ‘top milk’ in your glass milk bottles that the milkman delivered to your letterbox seven days a week (man, I’m old!) then you’ll love the cream that rises to the top of your raw milk.

Each week I make a fresh batch of kefir and yoghurt. I have had my starters for two years and they’re still going strong. I keep back a small amount of the yoghurt and the kefir grains each week and these become the mother for the next week.

The Caspian Sea Yoghurt I make uses unheated milk and has a very mild sour taste and runnier texture than other yoghurts.

Both the milk kefir and the Caspian Sea Yoghurt give us a slightly different range of healthy bacteria (probiotics) for our gut. For your own starter contact Rebecca here.

For wonderful and practical information on raw milk and fermented foods such as these, get Sally Fallon’s Nourishing Traditions from your local library or order your own copy here. I could write a long article on raw milk but Sally has done a much better job than me.

If you want to source raw milk you can check on the Weston A. Price Foundation website and search your area or ask someone whom you know gets raw milk to point you in the right direction.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, September 26, 2014

How to Make a Cooked Pasta Sauce That Has No Refined Sugar

This week I share with you my usual recipe for making a simple pasta sauce. It can be vegan, vegetarian or include meat, the choice is yours. My version is vegetarian although I often add a rasher of free range bacon.

Reminder: One week until my
Delectable Desserts and Sweet Treats class. The class is nearly full, so be quick if you want to come. 

Christine’s Pasta Sauce
1 tin plain chopped tomatoes
1 T tomato paste
½ t salt
2 – 3 ‘grinds’ of black pepper
½ t coconut sugar or ¼ t honey
1 medium onion
1 medium carrot, grated
1 T butter (or oil)
½ c water, or more depending on how thick or thin you like your sauce
½ t basil (dried) or 2 -3 sprigs fresh
1 clove garlic (optional)
1 T wine (optional)
Optional Extras: mushrooms, cheese, other herbs, other cooked veggies

Melt butter and gently cook onion and carrot (and garlic, if using). If using bacon, add and cook with these.
Add tomatoes, paste, basil, seasonings and water and wine if using.
Cook for about five minutes until piping hot and a little reduced to your liking.
Serve over pasta, raw vegetable ‘pasta’, rice or potatoes.

T = tablespoon, t = teaspoon

Hint: double it and freeze half.

Very easy, low in sugar, no additives and budget-friendly. What more could you want?



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, September 19, 2014

Sugar Free Muesli

This week I share with you a sugar free muesli recipe that you can make very easily. No soaking or dehydrating, just open packets, measure (or not), stir and store.

Before I do that I want to remind those of you who want to come to my Delectable Deserts and Sweet Treats class on 4 October that the Early Bird rate of $95 finishes next Wednesday 24 September. On Thursday 25 September it will be the normal price of $120.

Since I last blogged I have had more conversations about sugar with many folk. People are genuinely concerned and want to know what to do.

One of these chats included the surprise of how much sugar is in ‘natural’ mueslis.  Packets announce proudly in bold and colourful print that their product contains whole grains, natural ingredients, real fruit, etc. It sounds so very healthy. Some are and some aren’t. Marketing is a wonderful thing and a mystery to most shoppers. Much research and money has been spent to make you, Dear Reader, choose their product. You can be sure that the latest health concerns will be included in the marketing to reassure you.

Read the ingredient and nutritional panel. Where it says sugar, divide by four and that gives you the teaspoon amounts in your serving. It is likely to include both sucrose (refined sugar) and fructose (fruit) but also could have corn syrup. I have seen some labelling that listed them separately. Grouping them together makes it harder to figure how much refined sugar is in there.  It’s also possible it has artificial sweeteners in the mix.

In the end, it’s you who has to become the ingredient detective and take control of you and your family’s health. The government can’t do too much really, and the food companies sure won’t.

So if you want to reduce your sugar intake and keep more money in your purse, here is my standard ‘Smith House Muesli’.

Fill a large mixing bowl with rolled oats, (large or quick-cook, it doesn’t matter). Add raisins – an amount that would give you 8 – 10 in your cereal bowl. Add nuts and/or seeds; same kind of ratio as for raisins. Add cinnamon to the approximate amount of ¼ teaspoon per cereal bowl. Stir well and store in airtight container. That’s it. Top with your choice of milk or yoghurt, add fresh fruit if you like it. No sugar or honey is required, oats are naturally sweet, so are the raisins and the fresh fruit.

Rolled oats require heat to roll them so even though it’s uncooked muesli it’s not raw. Just in case you were wondering.

Artificial sweeteners got some bad publicity this week. See here.

Whilst in Perth we stopped at a café and chose to sit outside. We watched one of their parrot-type birds hovering around. It wasn’t our food he was after but sugar. That canny bird could tell the difference between the real sugar sachets and the artificial ones. They won’t take the false sugar. Smart birds.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, September 11, 2014

Nigel Latta and Sugar

Nigel Latta sure stirred things up with his show last week on sugar. It really got the attention of the nation. As a topic it was possibly neck-to-neck with election conversation. I reckon if a Party came up with the policy of tackling the sugar problem in NZ they’d be a shoo-in but I’m not sure if there was a murmur from the politicians. Opportunity missed, perhaps.

With my raw food class Delectable Desserts and Sweet Treats coming up, it could look like it was planned to coincide with Nigel’s show. Providential is perhaps the appropriate word as I am not privy to TVNZ’s programming.

The timing couldn’t be more perfect. If you already have healthy alternatives to refined sugar sorted then please forward the details of this class to someone you know looking for a change of ingredients for themselves and their families.

"I don’t want to be 40 and have diabetes!” was the concerned comment to me this week. She received a flyer for my class as the answer for her action plan. Click here for the 4 October class details.

Those of you in Auckland may well have experienced the raw culinary delights of Little Bird. Their anticipated (un)cook book has been released and I am pleased to stock it. Click here for your copy. Books will be ready for delivery early October. I am very much looking forward to mine.

The Unbakery



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, September 3, 2014

Raw Food Class - Delectable Desserts and Sweet Treats

A two hour demonstration making delicious and nourishing raw cuisine.

From 2 pm till 4 pm, Saturday 4th October 2014, this class is for anyone who would like to develop their skills, knowledge and confidence in making delicious raw, plant based desserts and sweet treats.

This is for you if:

You wish to add to your repertoire of simple, quick and healthy food
You wish to encourage yourself, family and friends to eat healthier
You want healthy food which is delicious, versatile and nourishing
You have a sweet tooth but don't want to "go without"
You are trying to replace foods with refined sugar for better sweetener options

To whet your appetite, how does dairy free Ice Cream with Chocolate Crackle sound? Cheesecake, Fudge and Cream? Banana Cake, Chia Pudding and Cream? As well as a Slice and chewy Biscuits.

You'll enjoy some of the above for afternoon tea and take home the other samples in a goodie box for later (you might have to hide them).

All the desserts and sweet treats are raw and plant-based, ie no dairy or eggs. They are also gluten free and refined sugar free. Most recipes are Paleo friendly, too.

If this appeals to your sweet tooth as it does to mine, then click here for all the information you need about this class.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, August 13, 2014

How to Make a Hot Chocolate with Nut Milk

Some days you just need a hot chocolate more than others. There’s something quite comforting about a creamy drink that nurtures the soul.

You don’t have to turn to processed drinking chocolate mixes to satisfy this beautiful craving. Here is an easy and lovely recipe for hot chocolate with nut milk. If you want dairy milk, go right ahead.

Nut Milk 
¼ cup nuts per person
1 – 1 ¼ c water per person (see notes below)
2 t cacao powder, rounded if you like dark chocolate
pinch salt
1 t sweetener
dash vanilla essence

Soak nuts in (extra) water at least two hours (nb - this is not the water in the recipe). Rinse well and put into blender with water. Whizz till milky and nuts have broken down as much as possible.

Strain through sieve that has been lined with a clean tea towel or use a nut bag if you have one. Put ‘milk’ back into blender and add cacao powder and coconut sugar, honey, agave or maple syrup. If you use dates for sweetener, check for pits and blend at the same time as the nuts. The sieving will catch any dates pieces the blender didn’t get.

Also add to blender salt and vanilla essence if you like it. Blend to combine and pour into a saucepan on low heat.

Whilst waiting for your drink to heat up to the temperature you want, pour boiling water into your mug to keep your chocolate milk from cooling down too quickly. This is especially important if you’ve chosen your drink to be at raw temp of 45 – 47C.

That’s it! Pour and enjoy, satisfied with the flavour and smug that you’ve made a healthy hot chocolate.

1. For coconut milk, use ½ c desiccated coconut to 1 c water
2. If using cashews you can skip the sieving process as they usually grind down to almost nothing.
3. If using almonds, you can keep the meal and use in smoothies or other raw recipes. Dry in dehydrator or freeze until you need it. You’ll also need 1 ¼ cups of water for almonds.
4. If you want a shop drinking chocolate mix, I recommend Loving Earth.
5. For a creamier hot chocolate, use 1/3 cup nuts to 1 – 1 ¼ c water
6.      For a nut-free version use coconut (see #1) or use sunflower seeds to 1/4 c to 1 c water. Oat or rice milk will also do the trick.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, August 1, 2014

A Spoonful of Sugar

So sang Mary Poppins in 1964. Little would movie goers realise that 50 years later that song would’ve been the ‘kiss of movie-death’ to any film suspected of promoting public obesity. It would’ve been shunned and picketed with pitchforks and flaming torches.

Fast forward to 2014 where sugar-anything is fast becoming the replacement evil for the anti-smoking brigade.

It was predicted to be a food trend earlier this year and so it has become. Well, an anti-food trend to be precise. But how far is too far in removing sugar from eating choices?

Carrots have sugar, so do potatoes, pumpkin and…..onions. It’s not the sugar, it’s the type of sugar that needs to be dealt with.

This blog is by no means a complete nutritional assessment of sugar, so with that in mind, please read on and sees what you think of my opinion.

For the most part, I am for reducing refined sugar where ever possible from my family’s diet and I know many others are, too.

Taking sugar away from tea and coffee is simple – unless you take sugar in your tea and coffee. Suggestion #1, reduce it little by little until it is gone or a mere suggestion of sweet. Suggestion #2, replace with coconut sugar either gradually or at once, whatever makes you panic less. Coconut sugar has a pleasant light caramel flavour and is loaded with minerals. It is a better GI choice than refined sugar.

No need to say anything about fizzy drinks. The media are saying it all at the moment. So here’s a replacement: half juice and half sparkling mineral water (or soda stream or soda water). Not sugar free but that’s not what I’m trying to do. I’m aiming to lessen not eliminate.

Yes, I know it’s hard to get your child to swap over but here’s my mother-of-five-children advice: aim to reduce their intake not ban it. Choose your battles carefully. I would rather my teen chose ‘real’ coke than the diet versions because I know he ‘ain’t gonna’ ask for water at a party or youth dinner.

I rather like sparkling water by itself but it is an acquired taste.

Harder to eliminate, possibly because of disguise and subterfuge, is the sugar in processed food. Tomato sauce, soup, sauces, dressings and other savoury items that might surprise a shopper, because the same food cooked at home either has none or if so, minimal.

Biscuits, cakes, ice cream and confectionery – obvious sugar laden products. What about yoghurt? That’s good for you, right? Not so fast. Read the ingredient label. Ditto juice choices – when I checked recently, most had sugar added as well as the fruit. Never mind that some have flavouring….in fruit juice?

You can replace white sugar with coconut sugar in baking. Some recipes can swap out sugar for honey.

Agave syrup, coconut nectar and maple syrup are all liquid sweeteners. Yacon syrup is hideously expensive but if you’re a diabetic it could be a god-send and worth every penny.

Agave Syrup

Many raw recipes use dates as the sweetener. Stevia and xylitol make regular appearances. I saw stevia in a new tomato sauce last week, illustrating the power of consumer demand.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, July 18, 2014

How to Banish the Winter Blues

In the crisp air of this morning I saw a sight that made me smile: a Tui in the pink blossom up our drive. It reminded me that spring is on its way. Winter does not last forever, although it sometimes feels like it. Every winter is slightly different but one thing is sure: spring always comes.

Winter can be a tough season for many of us. If there’s a time of year you’ll get a case of the blues, this is it. I know that there are those of you out there feeling that now and I wanted to tell you that it’s okay, there’s nothing wrong with you and that this will pass. Spring will come to your winter, too.

When you see blossom coming out or a daffodil waving its pretty yellow bonnet, take this as your own personal sign that all is well and spring WILL come.

If you’ve got a case of the blues or know someone who has, you might like to read through this check list I posted earlier in the year.

As for me, it’s been a busy week getting ready for my raw food class next Saturday 26 July. I’m enjoying checking through the recipes again. This afternoon we double checked the Chocolate and Mint Slice, yum.

I also had a nice chat to the lady in the fruit and veggie shop asking her opinion about the strength of her chillies. I need to check them in the Thai Inspired Noodle dressing tomorrow. Chillies are not my speciality and I don’t want to have my class guests rushing for the kitchen to douse the flames of their mouth nor do I want it to register on their palate as ‘meh’.

Making and testing food – what a dream job!

Raw Lunch Class

The Early Bird rate has expired but there are still some seats available at the full price. Go here to secure your place as there will definitely be a cut off soon.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, July 11, 2014

Honey Mustard Dressing and Raw food Class Early Bird Cut-Off

A reminder for those of you wanting to come to my raw food class, A Raw Lunch, the Early Bird rate finishes on 16th July with the full price of $120 pp applying as of 17th.

You can reserve your spot here.

Coleslaw is a great salad for the winter months. Sooner or later, the reaction can be “oh, no, not coleslaw again!”

Here are some ideas to jazz it up a bit:
* Use other types of cabbage with or without the ubiquitous green; purple or savoy both make new appeal for the eyes, and offer nutrients not in your green cabbage (especially the purple)
* Slice up a small amount of red onion into slivers and toss in
* Add a handful of sprouts
* A tablespoon or two of cashews or sunflower seeds
* Some finely diced fruit to taste. This week we’ve used pineapple for a coleslaw and mango for another

Changing one or two ingredients is all it takes to create culinary interest again and, suddenly you’ve presented gourmet coleslaw worthy of a restaurant or café.

If you buy a packet of pre-cut coleslaw from the supermarket, do yourself a favour and ditch the dressing that comes with it. Replace it with a healthier dressing such as Honey Mustard, home-made and raw (well, mostly raw). It has a strong warm flavour that is perfect for this time of year.

Honey Mustard Dressing
¼ c Ready-made mustard* of your choice or homemade
¼ c Extra Virgin Olive Oil** (I use Trade Aid or a NZ product)
¼ c Raw Honey***
¼ c Coconut vinegar or Apple cider vinegar** (I use Waihi Bush)
1 ½ t Himalayan salt (or other ‘good’ salt)
2 t chia seed**
Whizz all ingredients together in food processor or blender. Check flavour and make adjustment to suit your palate. Store in jar or convenient squirtee bottle. Keep in fridge. Lasts for weeks.
* If buying your mustard choose one that has the least amount of sugar and little or no preservatives or artificial colours.
** Available in my shop.
*** Raw honey can be bought from Waitemata Honey in Te Kea Place, Rosedale, Albany or try your local farmers market or health shop.

The chia seed was a recent addition to the recipe as DS18 wanted the dressing thicker so it didn’t “go everywhere” on the sandwiches he takes to uni.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, June 27, 2014

Growing Food For Free and 'A Raw Lunch' Class

From the Grow More Raw files another couple of ways to get more food for free. There will be more next week, including an update of how I got on with my Grand Experiment.

Growing onions

Sweet potatoes/kumara

A Raw Lunch - a raw food class, 26 July. Lunch included in ticket, and what a feast it will be. Come hungry.

This is the only class this year that will teach raw lunch ideas for school lunch boxes, office lunches and for those working at home.

There will be three more classes this year. September will be Delectable Desserts and Sweet Snacks, October can't come quick enough because it's my favourite subject....Chocolate: raw, healthy and oh-so-divine.

November will be a Christmas class that will amaze you with seasonal food to mix 'n match with your traditional yuletide dishes. And there is no compromise in taste! This class was a huge success last year, so keep a look out for it.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Friday, June 20, 2014

A Raw Lunch (raw food class)

A Raw Lunch....

A two hour demonstration making delicious and nourishing raw cuisine.

Running over two hours on Saturday 26 July 2014, A Raw Lunch is for anyone who would like to develop their skills, knowledge and confidence in making delicious raw, plant based drinks, savouries, and sweet treats especially designed for lunches.

This is for you if:

You wish to add to your repertoire of simple, quick and healthy food.
Lunch is the meal time which gives you the opportunity to eat as much raw and healthy food as you like.
You wish to encourage yourself, family and friends to eat healthier.
You want healthy food which is delicious, versatile and nourishing.

Some of you have been asking and patiently waiting for my next class on how to eat more fresh and raw food.

It is winter sure enough, but that's no reason to not eat more raw food. In fact, this is the time of year when you need to ensure to include fresh fruit and vegetables alongside your cooked choices. Your immunity will benefit, as will your waist line.

For all the information you need about this Class, click here.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, June 12, 2014

Cough and Cold Formula for Children (and Adults)

Those of you with young children, may be wondering what cough mixture you are going to use now that your choices are limited.**Full story here.

My husband and I well remember long nights of sitting up with each of our five children as they struggled with a cough or cold. It’s hard to watch them struggle through a coughing fit, followed with crying because it hurts their throat. You’d take it from them if you could.

It’s good to see herbal options are a viable alternative. We’ve long finished with the wee kiddies versions of winter bugs but the older children and adults still pick up and suffer with colds and coughs.

We’ve been using Artemis’ Virogone and Chest Relief for the past two winters and I am very impressed.


As soon as we feel ‘something’ coming on we start with Virogone; it lessens symptoms and shortens duration. Chest Relief is for when congestion starts and sore throats. Full instructions are on our website here.

My best advice is that you buy a bottle of each for the medicine cabinet so that it is ready to go when you need it.

For young children and babies (0 – 6 yo), choose Kids Chest Relief (Night and Day versions).

Kids Chest Relief - Day
Kids Chest Relief - Night

Other options to include would be honey and lemon, herbal teas, comforting chicken soup (the real thing, if possible), fruit, lots of water (important!) and plenty of rest.

By the way, for local shoppers who would like to pick up their order and avoid courier, email us rather than use the Shopping Cart:

** Last night (8/6) One News ran a story about Medsafe's withdrawal of pharmaceutical cough and cold medication for children under 6. While this is not a breaking story for most of us, it is still news for many families in New Zealand.  It is great that this health message has been broadcast to the masses on prime time TV.

Oh and by the way Spiralizers are back in stock.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, June 4, 2014

How to Grow Free Food

Did you know you can get free food by planting the 'scraps'?

My grand experiment includes spring onions, potatoes, coriander, lettuce and a Chinese green (not sure which one).

Keep your spring onions in a glass with water and trim off what you need for salads and cooking. Once you get down to an inch or so, leave them in water to continue growing roots. Be sure to refresh the water every couple of days. Once they've grown a good clump of roots (should take a week or so) tuck them into a place in your garden or in pots on your deck.

If you're buying soil to top up the garden or pots, choose compost not potting mix. The latter doesn't have as many nutrients as the former for giving your free plants a good boost.

Potatoes: if you have 'eyes' starting to grow, let them keep going and once the eye is good and hairy, chop the potato into as many bits as there are eyes. Let the pieces harden up by the cut sides drying out before burying in the garden.

Chinese green: keep in glass or wide jar with small amount of water to cover the stump. Or chop off after shopping, keep leaves in fridge and stump in water. You want the stump to start growing small roots. I kept mine in for more than a week and the wee roots were only a few millimetres long but I planted it anyway. I'll let you know if it took root or not.

Other plants you could do likewise with would include but not limited to, celery, cabbage and lettuce. I'm not sure about broccoli and cauli but I will be trying them, too.

I also put a hydroponically grown lettuce in water rather than the fridge. The central leaves stayed fresh which gave me hope that it might transfer to soil. I must check the garden and see how it is.

I love the idea of growing something for free rather than composting or throwing away. It appeals on several levels: frugality, a challenge and giving a plant an extended life. It also means more food on a micro level but on a macro level I enjoy the thought it might help feed needier people than me (if the practice was more widely adopted). And if I was Scottish it would appeal to my ingrained sense of waste-not, want-not.

Somewhere in the mish-mash of my genetic heritage lies a wee smidgeon of Scottish blood.

I've included a few photos so you can see how easy it is. And so you can see how clever I am. I'll let you know the score next week.

For more photos and updates, see my facebook page,



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, May 15, 2014

Fair Trade Fortnight

Applause for the companies who work in the Fair Trade industry.

We cannot know all the stories of those that our buying decisions help but we do know that parents can better support their children and educate them, appliances bought to free small businesses from oppressive high rates of light machinery (such as sewing machines) and, women and girls freed from the prostitution 'industry'. There are as many stories as there are goods and it is satisfying to know that our purchases contribute to a fairer world and justice.

Those in my honour-list this week include All Good Organics, Freeset and Loving Earth.

All Good Organics import bananas and also create an amazing range of healthier soft drinks, all made with fair trade fruit and sugar. I know there's still sugar in the drink but when family members are not ready or willing to make the jump to sugar-free this is the ideal alternative. Check their range here.

Very soon you'll be able to buy boxes of All Good Organics soft drinks via my shop. Our family has been sampling their way through the range and I must say, they are very good indeed. A fine treat.

Freeset make eco-friendly bags of all kinds (including custom for businesses) and tee shirts. To view and purchase you can pop into Windsor Cafe (Mairangi Bay) where there is a wide range to choose from. Purchasing these products support women who would otherwise have to return to prostitution to support themselves and their families. If you're not in Auckland, check their website They are members of Fair Trade Federation and World Fair Trade Organization.

If you stay for coffee at Windsor Cafe, you may like to know they use a fair trade coffee from PNG.

Loving Earth bring to market the raw products I mostly choose, such as cacao powder, nibs and butter, agave syrup and coconut sugar (which isn't raw) and a whole lot more. Their tag line is 'healthy, sustainable and fair' and they are certified organic. My shop stocks a lot of their products. If you'd like to read some of their producer's stories, visit their site,

Never forget the power of your purchases! A drop in the bucket, it may be, but a lot of drips fill a bucket pretty quickly.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, May 8, 2014

Mothers' Day and Fair Trade Fortnight

Double Chocolate Rolls

* Low refined sugar
* No palm oil
* Dairy free
* Egg free
* Gluten free
* Fair Trade Certified
* raw (except the chocolate)
* vegan

A delicious recipe to make for mum this coming Mother's Day. If you need reminding or you need to show this blog to someone who might need reminding, it is this Sunday, 11 May.

Most mums adore chocolate. This recipe brings together our desire for that Beautiful Treat, health and ethics all literally rolled into one perfect combination.


The ingredients are all found in your local Trade Aid shop. If you can't get them together in time for this Sunday, never mind, this recipe is wonderful any time of the year because chocolate is not seasonal. Who needs a reason to eat chocolate anyway?

Fair Trade Fortnight is 3 - 18 May. I'm not telling you anything new with the 'why' of choosing Fair Trade brands when you can. The power of our purse can be phenomenal, and don't think for a minute that little-ol-you can't make a difference. Yes, you can.

In our shop we carry a number of Trade Aid products and fair trade items. Our latest is All Good Organics soft drinks. More about these fab alternative fizzies next week.

For those of you whose mums are no longer with us, I hope you enjoy the memories. Happy Mothers' Day everyone!

Double Chocolate Balls
1 packet Trade Aid Almonds (100g)
1 packet Trade Aid Medjoul Dates (200g)
3 - 4 T Trade Aid cocoa powder (depending on how strong mum likes it)
Small pinch Himalayan salt or other good salt
1 t vanilla essence
6 squares Trade Aid dark chocolate, roughly chopped**
Coconut for rolling

Using a food processor, grind almonds until in small pieces. Add dates, cocoa, salt and vanilla - process until a well-mixed, soft dough is formed. Throw in chopped chocolate pieces and process until well mixed but chocolate is still in tiny pieces. Roll into balls and roll in coconut. Indulge.

Recipe copyright to GoMoreRaw Ltd and Christine Smith. You are welcome to share/publish my recipe but please include credit to You can also purchase many of the ingredients from my website.

** These squares are from the 200g bar of chocolate. If you buy the 100g bar, use eight to ten squares.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Saturday, April 19, 2014

Easy Easter Eggs

That chocolate can be raw and healthy still fascinates me. As I was growing up, healthy also meant boring, or at least tolerable but never nice, yummy or tasty. That chocolate could be guilt free, divinely delicious and healthy was an oxymoron.

So deeply embedded is this belief that I still get a little-girl thrill of making and eating chocolate and, not feel even a teensy bit naughty.

Of course, one can eat chocolate at any time of the year, and ‘one’ does. Today the beautiful liquid was lovingly spooned into egg and cross shapes. A Rocky Road style poured out carefully into a small tray to be cut into square-ish chunks when set.

My usual approach to a recipe is to make it as instructed and then play with it until it suits me.

This Easter weekend I offer you my version of perfect chocolate.

Dairy, egg, gluten and refined sugar free
No palm oil
Tastes amazing
Nutritionally good for you

No matter which way I look at it, I have ‘ticked all the boxes’ – the boxes that are most important to me, anyway.

Happy and blessed Easter!

Chocolate Easter Eggs (Raw)

100g cacao butter
½ c cacao powder
¼ c agave syrup or maple syrup or coconut sugar
small pinch good salt such as Himalayan or Celtic
1 t vanilla essence
¼ c your choice of ‘extras’ – see below instructions**

Melt cacao butter in Bain Marie or on very low element*. Grating the cacao butter before melting will help to keep temperature even and melting faster than keeping it in blocks.

If using coconut sugar stir through melted cacao butter to dissolve.

Cool if cacao butter heated too high (over 46C it loses its ‘rawness’ and enzymes reduce rapidly).

If using maple or agave syrup, stir into melted cacao butter. Add oil drops and mix well.

Then stir through the cacao powder and salt with any ‘extras’ you’d like.

Spoon into Easter molds of your choice.
 **chopped cacao nibs, diced sour cherries or chopped nuts.

Set in fridge. Keeps for weeks.

This is a deeply satisfying and rich chocolate; you’ll only need a piece at a time. This could help with sugar levels as generally, you’re not tempted to eat too much.

All ingredients in italics are available from

Coconut – Use 70 g cacao butter and 30g coconut oil (raw if possible). Melt cacao butter first then add coconut oil to melt. Omit essential oil and stir through ¼ c desiccated coconut (raw if possible). Add 1 t pure vanilla essence.

Jaffa – replace vanilla essence with 10 drops orange oil (food grade).

Mint – replace vanilla essence with 10 drops peppermint oil (food grade).

Raw Rocky Road – in small tray (approx 9 x 7 cm; line with baking paper) spread over chopped nuts and dried fruit of choice – figs, apricots, sour cherries, raisins, dates. Pour over melted chocolate mix. Tip to spread chocolate evenly.

Fresh Fruit Chocolate:  Place small amount of melted chocolate in each mold space. Allow to set briefly. Place one piece of fruit in each chocolate mold and cover with chocolate. Or include some fresh fruit in Rocky Road to replace the soft texture that marshmellows give. Fresh Fruit Chocolate should be eaten within three days. Keep in fridge.

*if using the stove element to melt the cacao butter, keep the temperature on low and watch carefully so it doesn’t get too hot. Remove before it has completely melted and the remaining should melt with stored heat.

Copyright to Go More Raw Ltd and Christine Smith



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, March 13, 2014

Healthy Choices One Step at a Time

An improvement in health may be gained by incremental steps rather than monumental ones.

In my experience and in watching clients, it’s the small but determined Baby Steps that make changes both easier to implement and more likely to succeed.

Waiting until you’ve got everything in place or until your ‘ducks are all in a row’ will result in kicking the can down the road indefinitely. There will never be a perfect time to start.

Someone said to me recently, “I’m not quite ready to start.” Ready for what? Ready to give up meat? Alcohol? All cooked food? Chocolate? (Heaven forbid!)

Food is mostly a mind game, in my opinion. It’s your mind that chooses, not your tummy or your schedule. You are in charge of you.

So choose to start. What ONE thing can you do today to start a healthier you journey?

Here are some ideas:
A glass of water first thing in the morning
Coconut sugar in your coffee instead of white sugar
Butter instead of margarine
A salad (fresh/raw) with each cooked evening meal
Wedges instead of chips
A drink of water before you quench thirst with tea, coffee or juice
Home-made gravy or sauce on your meat instead of buying packets or jars. These usually have sugar, a lot of salt and chemicals in them.

These are very simple and forgive me if I sound like Captain Obvious. For some though, this means they’ve started or can choose something else to change.

“A journey of a thousand miles starts with one step.“

What is your ONE step for today?


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, March 5, 2014

Maca Powder and Energy

This super food is my favourite. It has the pleasant taste of malt so makes a good partner to chocolate or in a smoothie with a strong fruit flavour.

There has been a recent drop in the price of maca so this is good news. It’s not often something goes down in price, is it?

It comes as a powder (smoothies, muesli, raw un-baking, chocolate, etc) and now also in a vege capsule. The capsules are for those who dislike the taste or don’t have smoothies. They are also perfect for travel.

Maca can help your energy to last well into the afternoon (if you had it for lunch) at the time when traditionally, energy is waning. Coupled with chia seeds these two super foods can really make a difference. Maca also serves to help remineralise your body.

I wish I’d known about maca years ago.

“It promotes the optimal functioning of the hypothalamus and pituitary master glands. Maca contains unique alkaloids that stimulate the master glands, which in turn improves the overall functioning of the endocrine system.”

Maca root

Interestingly, it is known as an aphrodisiac. I wonder if it is more about bringing hormones back into balance and so restoring a low libido. Mothers of young children (any age child, actually) may well find some help in ‘this department’. Whilst I’m not giving any details I can say that I have no intention of stopping the inclusion of maca powder in my (almost) daily smoothies. That’s all I’m saying.

For those of you who like the facts, here they are:

Traditionally, maca has been used for:

*  Treating menopausal symptoms, such as hot flashes, vaginal dryness, and depression, as an alternative to hormone replacement therapy [HRT]
*  Stimulating and regulating the endocrine system
*   Regulating and normalizing menstrual cycles
*  Stimulating fertility in both men and women
*  Supporting the immune system
*  Increasing energy, stamina and endurance, reducing chronic fatigue
*  Enhancing libido, treating impotence
*  Revitalizing seniors, mentally and physically

Maca contains high amounts of vitamins, minerals, enzymes, all the essential amino acids and it contains nearly 60 phytochemicals.

Maca is a Peruvian root vegetable and looks like a turnip or radish.

Those folk with thyroid ‘issues’ need to consult a physician before including maca.  There are no other contra-indications known. One can’t overdose but it is a good idea to take a regular rest; perhaps weekdays on, weekends off.

Maca is available from our web Shop. It comes as a powder in 250g, 500g and 1 kg, also 120 capsules.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, February 26, 2014

Depression and Burn Out

Depression has been on the public mind this week after a sad event. Much finger pointing has been going on, with everyone having the right answer or solution.

I do not dare to present a solution.

What I can tell you is how it has been for me sometimes. I am an expert on myself and am pretty good at knowing when I need to step back as I recognise burn-out symptoms. If I don't take heed of the signs, it is to my peril, and usually to those nearest and dearest to me.

So based on my experience of what might help, here goes...

* Where possible, take an immediate break from everything you can. If that means having someone mind the children for a morning or a day, or a whole weekend, do it.
* Ask for help. I know this is hard but it's important. The chances are very good you'll find empathy. There are few people who do not know the cold fingers of depression.
* Choose carefully to whom you share the deepest parts of your heart. You don't want one who tries to 'fix you'. You want one who will listen, give you a hug and tell you it's all going to be alright. Because it will. Maybe not today, but the sun will shine again and Spring always comes after Winter.
* Remember behind a lot of smiles are aching hearts - you are not the only one. That's one of the lies. Nothing is 'wrong' with you, you just need a break and maybe some help.
* Get to bed at a decent hour.
* Go for a walk or get some other exercise. Fresh air is good for the mind and noticing a garden, or waves, or a bee visiting a flower can have a balancing effect.
* Eat as much fresh food as you can. There is research to shows 'feel good triggers' when eating fresh and raw food. This is a hard one for me as I tend to default to traditional comfort food and forgo what my body and mind need to heal.
* Drink water before anything else. Alcohol does not drown your sorrows, it just smothers them for a while.
* Avoid people that are an effort. You know the ones I mean - see them when you feel stronger.
* Choose not to watch sad movies or ones that are emotionally expensive. Ditto books.
* Avoid music that could be depressive.
* Laughter is medicine. Watch reruns of a favourite sitcom. Mine is The Good Life or Black Books.
* Have a beautiful book to go to. My favourite Escape Hatch book is the Darling Buds of May. I practically know the words off by heart. It is my friend.
* Take a break off Facebook. There seem to be so many happy people on it. And an abundance of Life Coaches all saying encouraging things that can make one feel worse. Don't they ever have Black Days?
* Let the phone go to answer phone. No, you don't have to answer it.
* "No" is a perfectly good word. Say it more often.
* If you need to see a counsellor because the black days won't go away - see one. It could be one of the best things you ever do. A good counsellor will equip you to be stronger.

Well, I hope this week's musing doesn't depress anyone. I nearly didn't write about it but I don't like Image Maintenance when it creates a different woman from what I am in the minds of my readers. Yes, I laugh and love life but there have been times when I've had to take my own advice. Yes, I am normal.

Oh, and chocolate helps!



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, February 19, 2014

How to Make Muesli

Did you check the article I posted from The New Zealand Herald this week? I said I feel a blog coming on and here is my first response.

Many moons ago I used to toast our muesli, now I don't bother. Our Smith-Standard comprises of rolled oats, cinnamon, dried fruit and nuts. That's it.

This is not a total raw breakfast as it takes heat to roll oats. However, it's perfectly good as not-quite-raw muesli.

Work out the ratio of these ingredients to suit your taste but watch out for the amount of dried fruit you add. They might be good for you but they are also concentrated bundles of sugar (fructose).

A cereal bowl breakdown (serving portion) is around 1/2 c oats, 1/4 - 1/2 t cinnamon (I love it so tend to be generous), 1 d dried fruit and 1 T chopped nuts/seeds.

Use what you've got. This week's batch included raisins, sultanas and chopped macadamias (NZ). Other batches might have apricots, dates, cashew nuts, almonds or sunflower seeds. Chuck it all in a really big bowl or clean bucket, mix and store. I fill our cereal container and keep the rest in large plastic baggies. For the time it takes to make a mix, I may as well make it a big one. It saves time in the end.

For extra nutrition you could add chia seeds, ground flaxseeds or maca powder (work it out at around 1 t per serving). I don't bother; I save the super foods for smoothies and unbaking.

However, if I'm making sprouted, dehydrated buckwheat muesli then all manner of nuts, seeds, fruits, super foods are added. But that's for another blog.

Much easier to stick to this one most of the time.

I serve mine with seasonal fruit and home made yoghurt or kefir.

Good for you and good for your purse.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Wednesday, February 12, 2014

Eating Healthy Food at Work

It can be difficult to consistently fulfil your healthy eating desires outside of the home.

This week I offer a few tips so you can continue to enjoy the food that you want whether you're on the road or in the office.

1. Plan in the weekend. Buy and make what you need. For example, flaxseed crackers. You could vary the flavours each week to keep your interest. Or maybe you quite like the same dependable version.

Crackers are quick and easy to make up. The time is in the drying. It's just as easy to mix a large batch as it is a small one. If your crackers go soft, (as they can do in Auckland humidity) pop them back into the dehydrator to freshen up. You don't need a dehydrator but it helps.

2. What fresh fruit and vegetables are seasonal and best value? Try to pre-make your salads and keep them in jars (see photo), baggies or plastic containers. Take your chosen salad dressing to work in a small jar and toss through when ready to eat. This is important for salad made up of 'softer' greens such as lettuce.

If you have a hardier green such as cabbage or broccoli or cauliflower (yes, I know it's not green) then Premix with dressing at home. It will be better for having the flavours marinating together. Include a small amount of raw nuts for good oils, protein and the satiating effect.**

If you want to pre-make salads, bear in mind that lettuce doesn't keep too well when cut. Cutting for eating the same day should be fine but not for tomorrow. Ripping is better. However, pre cut Brassicas keep beautifully for a few days. So, lettuce salads early in the week, the tougher stuff later.
Salad in a Jar (courtesy

3. In the weekend, make a batch of Chocolate Date and Nut Rolls, divide recipe in two and add sour cherries to one batch. Or two or three drops of peppermint essential oil (food grade). Perhaps you fancy some mini cheesecakes this week. There are so many delicious sweet treats to be made that are raw.

4. If you have a secure kitchen area at work, then invest in a Personal Blender and keep frozen berries in the freezer. Perhaps in your desk area, keep a drawer with provisions to be added to a smoothie: raw nuts (nut milk), coconut oil, honey, chia seeds and whatever superfoods you prefer, such as maca powder. Take a banana to work and you are set up to make a smoothie that will carry you all the way to home time.

5. If #4 isn't an option, make your smoothie at home using frozen fruit and take in an insulated big mug.

6. Keep some 'nibbly bits' handy. If you get peckish and hear the snack dispenser calling your name, then reach for your supply of raw nuts, kale chips, raw chocolate or flax crackers.

No post-lunch slump for you!

If you have any other handy tips, please do share them.

**if you include egg, cheese and especially cooked meat pieces in your salad, be sure to pack a mini ice pack. We have a small plastic bottle half filled with water in a snap lock baggie that is returned to the freezer after each use. Pack the ice pack right next to your salad container and keep it out of the sun during your commute.



The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

Thursday, February 6, 2014

Big Mac v Homemade

A post that a Big Mac has 72 ingredients began a conversation on my Facebook page earlier this week. Questions and responses resulted in research and truth finding. As I gathered it all together I realised it was too big to post on Facebook but was perfect as the blog for this week.

Were our MacDonald’s using less ingredients than the US? No, they’re not. This surprised me – why all the ingredients in the cheese? We make some of the best cheese in the world. Shop bought cheese has four ingredients. MacD’s has 16. Why?

To be the same no matter where you go in the world is not a good enough reason to load our food with unnecessary ingredients that aren’t contributing to our nourishment.

Another Facebook friend asked how many ingredients in a homemade burger. Good point.

We make our own patties for Hamburger Night, which is supposed to be Friday’s but sometimes I forget. Our youngest said to me the other day, “Hey mum, what happened to Hamburger Night?” Indeed. Next week, Sweetie.

 #1 Homemade Everything
Buns - 6 including sesame seeds
Meat - 11 meat, egg, salt, pepper, carrot, onion, bread (5)
Veggies - 2
Cheese - 4
Pickles - 7
Sauce - 6
Total - 36

#2 Using Shop Products
Baker’s Delight buns - 7
Meat Patties Angel Bay - 20
Cheese - 4
Veggies - 2
Sauce (Tui) - 11
Pickles (Delmaine) - 10
Total -  54

# 3 As above but with DIY patties.
This is standard Smith version. Total 45

I’ve totted up several ingredient-count options depending on how you do your burgers at home. You will need to adjust according to your own recipes.

If there are any of you that DIY everything (and I’d really like to meet you if you do) then you have my serious admiration. But I didn’t include DIY cheese as there’s probably no difference in the ingredient list. And I don’t want to believe that you’d make your own cheese as well. That’s just too perfect.

There are some variables in the gluten free choice. Since it was tricky to get ingredients for a range of burger patty choices on supermarket website, this will not be a gluten free patty. You’ll have to do your own maths for this one.

The less than ideal ingredients in the homemade (my opinion) are in the shop-bought patties but I’ve found it nigh on impossible to buy practically-perfect-to-my-standards meat patties. So we always make our own.
There is also preservative in the tomato sauce.

The main point of the Food Matters article wasn’t how many ingredients in a Big Mac versus a Homemade Job but what are some of these ingredients. This includes ingredients that are not your everyday household pantry items; I’m not being vague on purpose, just diplomatic. These would not be found in DIY burgers, these ingredients are found in processed, store-bought food. Where the saving of our time is sacrificed for shelf life disguised as fresh food that looks homemade.

When I counted the ingredients I conservatively included each time salt or sugar was added. This pushes the number up somewhat. If, for example, we count salt as one ingredient instead of the three or four times it turns up, then that makes more sense to me. Done this way, (including sugar, spices, flour, etc.) here are the numbers again.

#1 version: 23
#3 version: 32

Please bear in mind that this is not a scientific research paper, peer reviewed, double blind and placebo. Just a comparison done by an interested blogger. That said, we have purse-based choices we make every day and never forget: you always get what you pay for.

I couldn’t tell you the last time I had a Big Mac it was so long ago. Nor am I saying that it is wrong to buy your children (or yourself) a Big Mac. An occasional not-the-best eating choice is not going to do serious damage to a body. Probably not even a small amount of damage. Our bodies are marvellous things but it pays not to stress them too often! Make it an irregular event not a normal one. You may find you get so good at DIY you’ll knock a Big Mac out of the water any day.

* Tui doesn’t list the ingredients in its beer for the sauce.
•    Christine’s burger usually comes in lettuce leaf ‘buns’ since I’ve lost the taste for the bread buns.
•    Ingredients for products found on company websites, including Baker’s Delight, Delmaine, Tui, Alpine, Angel Bay.
•    Ingredients for DIY found on recipe websites and not my own cookbooks. I do have them but it was quicker to ask Uncle Google. I have never made pickled gherkins but I have pickled onions. I don’t remember ever making tomato sauce. I have made buns but that was a long time ago.
•    Hamburger Night usually includes other veggies and maybe an egg, too but for the sake of this blog I have made our burger as close to a Big Mac as possible.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001