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Head. Cold.

I’m sick! How embarrassing.* Seriously. As someone who works in HEALTH, being sick seems … inappropriate. Particularly after crowing about my vitality and wellbeing to my family and friends. Let that be a lesson on the vulgarity of boasting! It also doesn’t help that I have been surrounded by the ill and infected over the past few weeks, with people sneezing in my face on more than one occasion.

Subsequently, I’m quarantined at home for a day or two – for a couple of reasons. Firstly, I don’t wish to inflict my lurgy on others. Secondly, rest is the best remedy. THE BEST. Although I strongly recommend herbal and nutritional immune support while sick, without adequate rest it will take much longer to recover. Honestly, convalescence is key.

Apart from lurking around the house in soft pants, I’ve also been doing the following:

  • Sitting outside in this glorious ‘winter’ sunshine we’ve been having in Sydney – letting the warmth sink right into my bones and topping up my Vitamin D levels in the process
  • Dosing up on a truly foul-tasting, but very effective, herbal tonic that will help to boost my immune system and blast away any persistent infection
  • Having regular spoonfuls of the winter ‘go to’: garlic oxymel
  • Taking a high dose of Zinc (in combo with Vitamin C) to, again, give my immune system an extra boost
  • Eating simply, keeping my fluids up, and making bright and pungent teas using such wonderful ingredients as those pictured below

Turmeric. Lemon. Ginger.

Now, if you’ll excuse me, I’m off to blow my nose… in the sunshine.


* After I posted this, Amanda – who I work with at Uclinic – made the valid point that it’s not embarrassing to be sick. In fact, it’s human and normal. True. Thanks for the reminder Amanda!

Recipe: Lemon polenta cake

I have lifted this straight off our clinic’s website – it is a Zam classic and absolutely delicious. The first time I tried this cake, I immediately demanded the recipe, which has now become a staple at home!

This refreshing and moist cake is a perfect snacky treat and goes well with a cup of tea or glass of bubbly water. Lemons cleanse the blood, alleviate indigestion and purify the breath.


  • 175g soft unsalted butter (or dairy-free alternative)
  • 150g castor sugar *
  • 125g almond meal
  • 2 eggs, beaten
  • 3 lemons, juiced and rind finely grated
  • 75g polenta
  • 50g plain flour (gluten-free or spelt)
  • ½ teaspoon baking powder


  1. Preheat oven to 180°C.
  2. Beat butter and sugar together.
  3. Stir in ground almonds, eggs, rind and juice of the lemons.
  4. Add the flour, polenta and baking powder – combine well. It’ll be pretty juicy, which is good as the polenta will soak it up!
  5. Pour into a 15-20cm round tin.
  6. Bake for approximately 30-40 minutes.
  • To spice it up, juice a small ginger root (e.g. 5cm x 5cm) and add to the mixture.
  • Frozen berries (e.g blueberries, raspberries) can be sprinkled over the top of the cake before placing in the oven – these will add a gentle sweetness and a bright contrast the lemony yellow!
* I have also made this cake many times with Xylitol instead of castor sugar and it’s just as nice.
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