Gluten-free pumpkin and coconut fritters with homemade fig preserve. Photo by Matilda Angus Trying to follow a gluten-free diet is not easy. Mainly because we are so used to having staples like bread and pasta, and not to mention snacks like cookies, rusks and muffins! As any serious dieter will tell you, the secret to sticking to the regime is to avoid feeling deprived. The fact that problems with blood sugar levels and colon are a thing of the past, makes up for a lot of what have to be sacrificed, but yet, by now I know the look in George's face that says "I will swim the mighty Apies river for a brownie or a slice of lemon meringue pie." We are lucky. The gluten-free revolution have brought along huge advances and variety in products that are easy to use, if rather expensive. For a special treat (or an emergency), I keep a packet of gluten-free cake flour in the pantry. Today I tried my hand at pumpkin fritters which is a very traditional South African co
The Restory is a Retreat Centre nestled against Tafelkop, a singular mountain head near Wakkerstroom, South Africa. Here we live a simple life as contemplatives. It is a place of re-connection: with ourselves, people, Nature, Silence and Creativity. Our retreats are aimed at this. Our conversations, writing and art centre around the univocity of life. We need a place that reminds us that we are all one. The Restory hopes to be such a place and space.