Abundant Life - Cape Town, South Africa

Certified Free Range Eggs from properly free roaming Chickens..... LARGE R90 per tray of 30. XL R100 per tray of 30. Kuilsriver or Montague Gardens Cape Town. Contact whatsap 0812558211

Try out our gluten free oats in this amazing recipe! Abundant Life - Based in Kuilsriver - delivery countrywide.
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We are pleased To introduce our first ready made product, the high protein low GI tagliatelle noodles or Spagghetti. The noodles are frozen and can be popped out of the packet straight into boiling water to cook. The portion is filling for one person. You can also buy the flour and make your own noodles.
Ingredients:Brown rice flour, pea flour, tapioca flour, eggs, oil, water.
Freshstart Noodles ready made 150g (frozen) R29.90
Freshstart Noodle flour mix 1kg R88.76
Freshstart Noodle flour mix 500g R52.60
Flour mixes are couriered countrywide.

You are invited to join us for a health seminar jam packed with life changing information. Please follow the link to book your tickets. Area:Brackenfell Western Cape. Please contact us if you cannot afford the ticket. https://qkt.io/cNLz6S

Mix our gluten free white bread mix with eggs and create a delicious breakfast surprise.... 🤗

Family fun with Abundant Life's gluten free Pizza Flour. Roll and cut out your pizzas and let each person build his own combo of toppings.... Cook in the Weber or in the oven. 🤗🌟 https://www.facebook.com/abundantlifefoods?mibextid=ZbWKwL

Simple gluten free recipe conversions. Just replace your flour with Abundant Life Flour Mix. 🙂https://www.facebook.com/abundantlifefoods?mibextid=ZbWKwL

https://youtu.be/w8W9kTQgXQ0

The Top 5 High Estrogen Foods to Avoid | Dr. Josh Axe Top 5 High Estrogen Foods: http://bit.ly/2RY4SK2In this video, I’m going to walk you through the five top foods to avoid that are highest in estrogen. High ...

Baking our muffins are really easy!! Just mix, add fresh fruit or veg or even savoury products and bake!

Baking our breads are really easy! You can use any oil eggs or vinegar of your preference. Just mix and bake!

Please support and defend Dr Mare Oliver who is heroically helping people remain and become healthy and is not afraid to speak the truth. She is maliciously attacked by "anti-truthers" and we the people have to stand with those who help us! 🙂🙂🙂😁😁😁

Dr Maré Olivier Inc& Associates - General Practitioners I finished medical school at University of Stellenbosch in the early 1990's.Being a doctor is my ca

Triple Layer Flour-less Chocolate Mousse Cake
Gluten and
Dairy free!!!
(You can order all the ingredients through
Abundant Life if you struggle to find it.)

This recipe is simple to put together with the majority of the time either baking, cooling or chilling before cutting into. Each layer actually takes about 10 to 15 minutes to assemble. This cake gives at least 24 servings as it is very rich and thin slices are advised.

The following 3 specific products are essential for the success of this recipe:

Ingredients:

Bottom Layer

6 tbsp. (85g) butter/margarine
200g Belcolade dark chocolate disks
1 heaped teaspoon Nescafe Coffee Powder
1 ½ tsp. (7.5ml) vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed (80ml/ 95g) light brown sugar, rub to remove lumps

Middle Layer
2 tbsp. (30ml/15g) cocoa powder(Abundant Life’s special mixture)
5 tbsp. (75ml) hot water
200g Belcolade dark chocolate disks
1 ½ cups (375ml) cold Ambiante Cream Topping
1 tbsp. (15ml) granulated sugar
Pinch table salt

Top Layer
2 tbsp.(30ml) powdered gelatine
4 tbsp. (60ml) water
100g Coconut oil or Holsum solid vegetable fat
1 ½ cups (375ml) cold Ambiante Cream Topping
30ml granulated sugar
10 drops Chocolate flavour

Chocolate Glaze
½ cup (125ml/50g) cocoa powder
½ cup plus 1 tbsp. (140ml/115g) sugar
1/3 cup (80ml) water
1/3 cup (80ml) Ambiante Cream Topping
1 tbsp. (9g) gelatine powder
3 tbsp. (45ml) cold water to bloom gelatine

Directions:
For The Bottom Layer: Adjust oven rack to middle position and heat oven to 160°C. Butter bottom and sides of 23cm diameter spring form pan. It is important to use a baking tin that can have the side ring removed from the base as the base must stay in the pan after it is baked and the layers are built in the baking tin.
Melt butter, chocolate, and coffee powder in a double boiler of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Separate the egg whites and yolks. With a hand whisk, whisk in vanilla and egg yolks into the chocolate mixture; set aside.
With electric whisk, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through.
Using a hand whisk, fold one-third of the beaten egg whites into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer batter to the prepared springform pan, gently smoothing top with offset spatula.
Bake until the cake has risen, is firm around edges, and centre has just set but is still soft (the centre of cake will spring back after pressing gently with finger), 15 to 20 minutes. Place the cake still in the baking tin on a wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove the cake from the pan.
For The Middle Layer: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in a double boiler, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
With an electric whisk, whip the cream, granulated sugar, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
With a hand whisk, whisk the cocoa powder mixture into the melted chocolate until smooth. Using the whisk again, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth the top with offset spatula. Wipe the inside edge of pan with a damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing the top layer.
For The Top Layer: In small bowl, sprinkle the gelatine over the water; let it rest at least 5 minutes. In a small sauce pan, bring ½ cup cream, the coconut oil and 10 drops of chocolate flavour to simmer over medium-high heat. Remove from heat; add the gelatine mixture and stir with a hand whisk until fully dissolved. Pour the cream mixture into a cold bowl and set aside stirring occasionally to cool to approximately room temperature. Refrigerate the mixture but continue to stir occasionally until the mixture thickens slightly.
While the cream mixture cools in the fridge, add the sugar to the remaining cup of cream and whip at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Remove the cream/gelatine mixture that is now beginning to thicken from the fridge and using the whisk, smooth the mixture completely. Then fold one-third of whipped cream into the cream/gelatine mixture to lighten. Using the rubber spatula, fold the remaining whipped cream into cream/gelatine mixture until no streaks remain. Spoon the white mousse into the pan over the middle layer. Smooth the top with offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
For the Glaze: In a small bowl sprinkle the gelatine over 3 tablespoons of water and leave to bloom for about 5 minutes. In the meantime in a saucepan mix together the cocoa powder sugar and 80 ml of water and stir over medium heat until dissolved. Add the cream and bring to a light simmer. Remove from the heat and immediately add the gelatine. Dissolve and stir until smooth. If the mixture is not completely smooth simmer a little longer. Transfer the sauce through a fine strainer to a cold bowl and cover with glad-wrap sitting the wrap directly on the sauce to prevent air from reaching the glaze. When it has cooled to body temperature (feel the underside of the bowl – it must not feel warm) strain the sauce again through the strainer into another jug suitable for pouring. Gently and carefully stir the sauce to smooth making sure no air is added.
Remove the cake from the fridge. With a hot knife or spatula loosen the edge of the cake. Open the spring-form and remove the side of the baking tin. Leave the cake on the base and slide a hot knife along the sides of the cake to smooth.
Start pouring the glaze on the top in a large circle just to the inside of the cake edge. Continue pouring an inward spiral of merging rings giving slightly more as you move inward so that the mass of the inside will push the glaze over the outer edge. You can lift and tap the cake lightly by holding the springform base to encourage the glaze to run down the sides a bit. This whole manoeuvre must not take too long as the glaze will begin to set on the cold cake. Plan your pouring before you start and remain steady. After pouring the glaze you can decorate the foot of the cake by covering the imperfections of the bottom layer with Belcolade chocolate disks. Use the remaining glaze for glue.
Round off by decorating the top with sprinkles (don’t overdo it) or a few chocolate shavings or just leave it like a mirror.

https://www.redlasso.com/why-does-my-stomach-hurt-when-i-drink-water/

Why Does My Stomach Hurt When I Drink Water? It can be a subject of concern if your stomach hurts after drinking water because water is supposed to be good for you. However, one thing we would all get to know at a point is that just like everything else; too much water can be bad for...

Some very valuable information in this article!!

Stop Eating Like That and Start Eating Like This - Your Guide to Homeostasis Through Diet We eat so much sugar! If you're struggling with your health, and you feel like you've learned so much about health but still are unable to reach homeostasis, take a look at these common mistakes people make with their diet.

GLUTEN FREE BREAKFAST SURPRISE! Use your leftover mash potato and mix in a few things. Specific quantities are not really required. I mixed in 2 eggs and 2 table spoons of Abundant Life white bread mix and some Potato spice by Ina Paarman. Bake in a smal egg poaching pan. Voila! Breakfast is served! Mmmmm!!

Rebuilding Your Immune System After Gluten | Gluten-Free Society Gluten and Immune System Function If you are just getting started on your gluten free journey, it’s important to remember, that years of damage from gluten on your immune system is often what delays recovery.  Remember that your immune system needs time and the right nutrition to function optimal...

The Gluten, Dairy, and Gliadin free diet is based on the elimination of foods that contain specific proteins called N-terminal Peptides. In simple language, these are proteins that spark an immune response by producing antibodies in the blood. This immune response causes great damage in the body and affects all organs including the brain glands, thyroid, pancreas, kidneys, blood, muscle, bone, skin, hair, basically the whole body, affecting the weakest areas of each individual most. The most prominent symptoms are inflammation and energy loss. Most people are not aware of the presence of this condition and it is frequently attributed to inherited genes, stress, aging, and toxicity. It is generally called food intolerance but in the presence of modern-day excessive and toxic food processing, I rather place the blame on the condition of the food which has become indigestible for many. Food intolerance is therefore a reaction of the body that you could almost say is welcomed as a defense against non-beneficial foods.

N-Terminal Peptides:
N-terminal peptides are incompletely broken down pieces of protein from grains such as wheat, rye, barley and oats, dairy, pulses, seeds, and nuts. As explained by Dr. William Shaw of the Great Plains Laboratory in America, they are derived from proteins that have a specific sequence of amino acids. These undigested proteins, called peptides, are associated with gastrointestinal, neurological, and neurodevelopmental disorders.

The main peptides are:
-Gluteomorphin from gluten in certain grains and wheat
-Casomorphin from Dairy
-Gliadorphin from Gliadin in pulses, seeds, and nuts
-Soymorphin-5 from Soybean
-Rubiscolin from spinach

The structure of the amino acids of these peptides all have a similarity.

The specific positions of Tyrosine and proline are similar to that of Morphine. Dr. Shaw further describes these peptides as follows:

WHAT IS GLIADORPHIN?
Gliadorphin (or gluteomorphin) is a peptide derived from the wheat protein gluten. Other related grains such as rye, barley, and oats also contain the sequence of amino acids found in gluten. Gliadorphin is very similar to casomorphin. Gliadorphin has been verified by mass spectrometry techniques to be present in urine samples of children with autism. Both casomorphin and gliadorphin are composed of seven amino acids, which are abbreviated below. Both casomorphin and gliadorphin start with the beginning N-terminal sequence tyr-pro (for tyrosine and proline) and the additional pro (proline) in positions 4 and 6 of both peptides, as indicated below.

WHAT IS CASOMORPHIN?
Casomorphin is a peptide derived from the milk protein casein. Casein is one of the major proteins in the milk of all mammals including cows, goats, and humans.
Dr. Reichelt in Norway, Dr. Cade at the University of Florida, and others found that urine samples from people with autism, PDD, celiac disease, and schizophrenia contained high amounts of the casomorphin peptide. These peptides could also be elevated in other disorders such as chronic fatigue, fibromyalgia, and depression based on anecdotal reports of symptom remission after exclusion of wheat and dairy.

The peptides from gluten and casein can react with op**te receptors in the brain, thus mimicking the effects of op**te drugs like he**in and morphine. These compounds, called neuropeptides, have been shown to react with areas of the brain's temporal lobes that are involved in speech and auditory integration. Neuropeptides also decrease the ability to feel pain and affect cognitive function.

Many people do not understand their affinity to addictions like to***co, alcohol, street drugs, caffeine, sugar, and even adrenalin but the fact is that op**te peptides from food have already laid the metabolic foundation to the disruption of neurotransmitters and consequent addiction to substances that remedy the neurotransmitter depletion. Dopamine, serotonin, melatonin, endorphins, and many other neurotransmitters are all affected. The central nervous system, neurotransmitter production, the thyroid hormones as well as the endocrine system including over 300 enzymes of the liver are influenced in functionality.
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