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A culinary to life, wellness

Mango coconut chia pudding

IN a world filled with hustle and bustle, where time seems to slip through our fingers like grains of sand, one constant remains - food. Beyond mere sustenance, food has the power to nurture not just our bodies, but our souls as well.

Join me on a culinary journey that explores the profound connection between what we eat and how we live, delving into the realms of life and wellness through the prism of food.

The art of mindful eating

In our fast-paced lives, the act of eating has become a rushed routine, often relegated to a mere necessity rather than a mindful practice.

However, by embracing the art of mindful eating, we can transform our relationship with food and nourish our bodies and minds in ways we never thought possible.

When we eat mindfully, we engage all our senses in the act of consuming food. From savouring the vibrant colours of fresh produce to relishing the complex flavours of a well-prepared dish, each bite becomes a moment of pure sensory delight.

By slowing down and truly savouring our meals, we not only enhance the pleasure of eating but also promote better digestion and overall well-being.

Healing power of ingredients

Food is more than just fuel for our bodies; it is also a potent source of healing and vitality. By choosing ingredients that are rich in nutrients and beneficial compounds, we can harness the healing power of food to promote wellness and balance in our lives.

Zen Quinoa Buddha bowl


 1 cup quinoa, rinsed

 2 cups water or vegetable broth

 1 can chickpeas, drained and rinsed

 1 small sweet potato, diced

 1 tablespoon olive oil

1 teaspoon cumin

Salt and pepper to taste

Mixed greens

Avocado slices


Tahini dressing


Cook quinoa according to package instructions.

Preheat oven to 400°F (200°C).

Toss chickpeas and sweet potato with olive oil, cumin, salt, and pepper.

Roast in the oven for 20-25 minutes or until golden brown.

Assemble buddha bowls with quinoa, roasted chickpeas and sweet potato, mixed greens, avocado slices, and micro-greens.

Drizzle with tahini dressing and enjoy this nutrient-packed bowl of goodness.

The joy of sharing meals

Food has a unique ability to bring people together, fostering connections and creating lasting memories. Whether gathered around a dinner table with family or sharing a meal with friends, the act of sharing food is a celebration of life and community.

Mango coconut chia pudding


1/4 cup chia seeds

1 cup coconut milk

1 ripe mango, diced

2 tablespoons shredded coconut

Honey or maple syrup (optional)

Fresh mint leaves for garnish


In a bowl, mix chia seeds and coconut milk. Let it sit for 10 minutes, then stir again to prevent clumping.

Refrigerate for at least two hours or overnight until the mixture thickens.

Layer chia pudding with diced mango in serving glasses or bowls

Top with shredded coconut and drizzle with honey or maple syrup if desired.

Garnish with fresh mint leaves before serving for a refreshing touch.


In the tapestry of life, food plays a central role, weaving together the threads of nourishment, pleasure, and connection.

By approaching eating with mindfulness, embracing the healing power of ingredients, and sharing meals with loved ones, we can unlock the transformative potential of food in enhancing our lives and promoting wellness.

As we embark on this culinary journey, let us savour each bite, cherish each moment, and celebrate the beauty of food as a source of joy, vitality, and connection.

May our plates be filled with nourishment for the body and soul, and may our hearts be filled with gratitude for the abundance that surrounds us.

In the midst of life's chaos and challenges, let us remember that a simple meal shared with loved ones can be a balm for the soul, a reminder of the beauty and richness that life has to offer. So let us raise our glasses and our forks, and toast to the power of food to nourish, heal, and uplift us on our journey to wellness and fulfilment.

Bon appétit!

  • Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and safety and food research and development. — ruwarashemuzamhindo@gmail.com.

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