https://www.annelisemiller.com

Gathering and Relocating: The WHC has moved

On June 30th, 2021, I closed the door of the Whole Health Centre 

The Whole Health Centre was a purpose-built space I created five years ago inspired by my previous clinic of the same name, which I opened in the 90s.

A bright, open space, the WHC was home to the Detox Weekends and a variety of trainings, therapies, classes, and art exhibitions.

A space is bounded and contained, with organised surroundings, where it is possible to feel safe by limiting sensory inputs and inviting relaxation. Like many who came into the WHC, I will miss our shared learning, laughter and tears and the hope and healing that gently followed from the practice of letting go. 

Relocating is never an easy step to take. I have relocated several times in my 30 years of practice, but this particular move has been made easier by the beautiful space I have been invited into by Colonic Therapist Debbie Laniado

From the 6th of August 2021, I will be practising from North London Colonics and I look forward to welcoming you there.

192 side entrance

First make Rejuvelac by sprouting one cup of organic wheat berries (this is done by soaking the wheat overnight rinsing them in the morning and leaving them to sprout in a jar covered with a piece of mousseline tied to the neck of the jar- best to leave the jar turned upside down on a perforated mat or draining basket so that the air can circulate-keep the berries moist).

After 3 days the wheat should have sprouted cover the sprouted berries with filtered/mineral water (no chlorine) and let stand at room temperature for a further 2-3 days. This should start a natural fermentation going from the bacteria/natural yeast in the air and on the wheat. This makes an excellent source of probiotic and a starter for (nut) yogurt. It should smell sour but pleasant.

The nut yogurt is made by blending 1 cup of almonds or cashew nuts with 1 cup of the Rejuvelac water. Let it stand at room temperature for a further 24hours. Keep refrigerated after that. Can be flavoured with cinnamon and a little honey…delicious!!

Easier and less wasteful than juicing, healthier and tastier than a protein shake, packed with chlorophyll and trace nutrients, green smoothies are a detox friend and they are delicious too!!

If you are looking to make a few positive changes with your diet and life style this year, then to include a green smoothie daily will support a lot of the detox pathways in the liver and make that all important detoxification process more efficient.

To make a green smoothie you need a green vegetable as a base (about 1/3) which is then balanced out with fruits that are soft and fleshy such as mango, banana, pear, water melon etc.

Typical green vegetables are spinach, watercress, lambs lettuce, broccoli, kale (green or purple), chard, beet tops, dandelion or stinging nettle leaves (harvested from a clean environment), basil, parsley, coriander, etc. Those can be used combined or on their own. Spinach, chard, beet tops and nettles are packed with chlorophyll but are also very high in oxalic acid and should not be eaten every day so they need to be rotated with kale, lamb’s lettuce, broccoli and watercress.

A green smoothie is a perfect base for adding all those other excellent super foods such as wheat grass powder and chlorella. It can be made more nutritious by adding hemp protein (very important if you are using your green smoothie as a meal replacement), ground flax, avocado etc
Finally certain ingredients are also useful to balance the taste of green smoothies such as celery, lime/lemon juice or berries (kiwis, raspberries, blueberries etc.)

If you like your muesli soft prepare it the night before:

sexy muesli

  • 1x level table spoon of barley flakes
  • 1x level table spoon of porridge oats
  • 2x heaped table spoon of ground flax
  • 1x tea spoon of shelled hemp seeds
  • 1x tea spoon of pumpkin seeds
  • 3x brazil nuts or 10x almonds
  • 1x tea apoon of raisins or chopped apricots
  • 1/4 tsp of cinnamon
  • Cover with water, soya or almond milk; leave to stand over night
  • In the morning add grated or chopped fruits of your choice and plain bio yogurth to taste
  • X1 ripe chopped tomato
  • ½ a cup of sun-dried tomatoes, soaked in water over night or oil preserved
  • ½ chopped red bell pepper
  • X2 tablespoons of extra-virgin olive oil
  • X1 teaspoon of dried oregano
  • 10 leaves of fresh basil or x1 teaspoon of dried basil
  • X1 clove of crushed garlic (optional)
  • ¼ teaspoon of salt
  • Dash of cayenne pepper

Put all the ingredients through a food processor or blender. It will keep for up to 3 days in fridge in sealed container. Can be served on rye bread or spiralated courgettes or pasta

Variations:
Puttanesca sauce: increase the cayenne to 1/8 of a teaspoon and stir in x2 tablespoons of thinly sliced black olives Middle Eastern marinara sauce: add black pepper, ground cardamom and ground cumin
Provides a lot of lycopene and a raw alternative to tomato sauce

  • ½ a celery head (make sure it is organic as non organic celery has been shown to have dangerously high levels of pesticides
  • X2 carrots
  • ½ cucumber
  • ½ lime
  • Fresh ginger
  • X1 apple

Put all the ingredients through a juicer. For additional protein use spirulina or hemp protein. Consume within 40 minutes of finishing your work out.
Provides a lot of organic potassium and fast absorbing sugars to replace the potassium, lost through sweat, and help reconstitute glycogen reserves.

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