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Message from Anne-Lise about the current health crisis

Because of the current governement's lockdown measures, The Whole Health Centre is closed. I will endeavour to fully re-open as soon as the situation allows

I am still contactable on telephone 07502 222 269 or you can email me at hello@annelisemiller.com

Don't hesitate to get in touch!

As I am preparing to return to a semblance of pre-covid life and planning my post lockdown practice, I am confronted by some home truth

You can read my personal account of this here...

Coconut milk is a great alternative to dairy milk in coffee, cooking, to soak chia seeds in, for milk shake and it can be fermented with yogurt culture.
 
instructions for making coconut milk coconut
Ingredients
4 cups water
1.5 – 2 cups unsweetened coconut flakes
Instructions
Heat water until hot (but not boiling).
Add shredded coconut and water to blender (preferably a Vitamix!) If all of the water won’t fit, you can add it in two batches.
Blend on high for several minutes until thick and creamy.
Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth
or nut milk bag to filter the smaller pieces of coconut.
If you separated the water into two batches, put the strained coconut back into the blender with the second batch of water.
Drink immediately or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.

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