Healthy Happenings

Dear Judith Wellness Clients,
We are well into Winter and I hope you are finding Wonderful Ways to stay Warm.      

Judith Wellness has expanded…
We now have a Wonderful consultant dietitian in the Benmore Gardens Wellness Warehouse. Contact Carly Seagar on 0718982926 for all your nutritional and nutri-genetic consultations in Gauteng.

We also have another consultant dietitian in the Kloof Street Wellness Warehouse. Contact Stephanie Rouillard on 0825691077 for Kloof Street appointments.

I am now available for consultations in the Claremont area on Thursday afternoons. Contact our receptionist, Mandy, on 0769113327 or email Address: Medical Suites, 20 Wilderness Road, Claremont. 
Services updated
Live Blood Analysis
Genetic Testing
Gut health
Recipe for Fermented Vegetables
Live Blood Analysis

This is a quick way of assessing your current status regarding the overall health of your red blood cells, liver function and gut health. Remember, this can only be done in the Kloof Street Wellness Warehouse office. Read more on:

Genetic Testing

To really personalize your nutritional needs, I highly recommend finding out more about how to check your genetic profile and establish the best foods and nutrients for your body. Read more on:
Just a reminder for those who have had their translation done, remember to book a follow up appointment as new developments are arising all the time. It usually takes 2-3 appointments with me to maximize the results and see their true benefits. Dosages of nutrients may also need to change.
If you are not familiar with the online booking system, contact our receptionist, Mandy, on 0769113327 or email

Nutrition News 

Gut Health
As always, looking after your gut is the most important part of your overall health care.
A daily dose of some chia seeds, is an essential part of your everyday eating. Read more to find out why:
The second most important thing is to keep eating fermented foods. Choose from kefir, kombucha, kimchi or sauerkraut. There are so many ways to make these foods. Here is a simple version of fermented vegetables that I do at home:
Sauerkraut or other Fermented Vegetables
2 -3 carrots
1/4 head of cauliflower
2 – 3 cloves garlic
4 small onions
1 medium head fresh green cabbage
1 tablespoon iodine-free salt, and other preferred spices 
You will need 800g of vegetables and cabbage in your bowl. This is the perfect amount of cabbage and vegetables to mix with 1 tablespoons salt to create right saltiness of brine to ensure perfectly fermented sauerkraut.
  1. Peel and slice the vegetables, don’t use the core.
  2. Finely mince two to three garlic cloves and add these to the bowl
  3. Discard the limp outer leaves of the cabbage, setting aside one of the cleaner ones for use at the end.
  4. Create the brine in which your sauerkraut will ferment. For this you need salt. Salt pulls water out of the cabbage and vegetables to create an environment where the good bacteria can grow and proliferate, and the bad bacteria die off. Add other spices and chili if you wish.
  5.  Sprinkle the vegetables and cabbage with 1 tablespoon of salt and mix well.
  6. Massage and squeeze the vegetables with strong hands until moist, creating the brine.
  7. Grab handfuls of the salty, juicy cabbage mixture and pack them into your quart-sized wide-mouth canning jar, periodically pressing the mixture down tightly with your fist or a large spoon so the brines rises above the top of the mixture and no air pockets remain. Be sure to leave at least 1 inch of space between the top of the cabbage and the top of the jar. Pour any brine left into the jar.
  8. Place the fermenting mixture is in a safe anaerobic, no air, environment. Take that cabbage leaf you saved, tear it down to just fit in the jar. To prevents bits floating to the surface, place your torn cabbage leaf over the surface of the packed cabbage. To hold the vegetables below the brine, place the 4-ounce jelly jar on top of the cabbage leaf, right side up with its lid removed. Lightly screw the white plastic storage lid onto the jar. By leaving the lid on somewhat loose, CO2 gases that will build up during fermentation process can escape.
Let it rest for 2-4 weeks. The ideal temperature is between 18 – 23 °C. The lower the temperature the slower the fermentation. 

If you need them I can help you work out which are best for you. For those on Nutrigenetic supplements, practitioner prescribed, I am now able to bring your supply right to your door with our new delivery system. It might be time to re-look at your doses as these do change as your health needs change. Please contact me should you need to replenish. The products can be couriered to anywhere in SA. 

Fit into your Genes

Embark on a journey of self-discovery as you learn how to optimize how you eat, exercise and extend your vitality through understanding your genes.

Genes to Plate has been written by world-renowned industry leaders in Nutrigenomics and is available here

All my best,
Judith is a fun loving, outdoor enthusiast who is passionate about people and creating the balance of life through good health. She is a registered consulting dietitian with 25 years of experience in private practice, and is now a consultant at a medical practice in Claremont, as well as the Wellness Warehouse in Kloof St, specializing in gene based personalized nutrition, chronic diseases, sports nutrition, diabetes care, weight management, functional nutrition therapy, holistic well being and complementary medicine

Keep up to date with the latest tips and trends by connecting with me on Facebook, Twitter or my website.
Copyright © 2017 Judith Johnson Consulting Dietician, All rights reserved.
You are receiving this email as you are a client of Judith Johnson RD and gave us your email address .
Located at the following addresses:
Wellness Warehouse Kloof - 50 Kloof St,Gardens,Cape Town, Wc 8001,South Africa
Medical Suites - 20 Wilderness Road, Claremont, Cape Town, Wc 7708, South Africa.

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Judith Johnson Consulting Dietician · 500 Kloof St · Gardens · Cape Town, Wc 8001 · South Africa

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