The MedNet Group

21/06/2015

Happy Father's Day from the team at MedNet!!!

28/05/2015

The Government is “making a significant error” over National Health Insurance (NHI) by allowing the initiative to become potentially “divisive”, a well-known businessman warned yesterday.

08/05/2015

03/03/2015

Natural Remedy For High Blood Pressure Uncontrolled high blood pressure is a very serious health concern. High blood pressure is an extremely common ailment that affects both men and women equally. Here are some of the effective natural remedies and natural cures for high blood pressure. Treat High…

14/02/2015

Energy Drink anyone?
2 stalks celery
2 green apples
8 leaves of Kale
1 cucumber
handful spinach
1 lemon
inch fresh ginger
1 bulb fennel. ....yummy good

14/02/2015

You need not wait until Valentine's Day to make Virtually Vegan Mama's Heart-Shaped Granola Bars. This yummy yet healthy treat is a great cold-day indoor activity, and once you've made them, you'll be eager to make them again in a few weeks for your sweetie:

Makes: 12 Bars (I used a 3 inch metal heart cookie cutter which made 12 granola hearts)

3 dates, pitted and chopped
¼ cup almond butter
½ cup unsweetened applesauce
½ to 1 cup unsweetened almond milk
(I used 1 cup and it made a very moist, chewy bar)
¼ teaspoon cinnamon
1 to 2 tablespoons unsweetened cocoa powder
(depending on how chocolatey you want these)
1 ½ teaspoons almond extract
1 ½ teaspoons pure vanilla extract
¼ cup almonds, chopped
2 cups old fashioned oats (not instant)
½ cup unsweetened shredded coconut
½ cup mixed raisins and cranberries
(you can use any combination of dried fruit you would like here)
Cover dates in water and soak for at least 1 hour, up to 4 hours.

Drain dates and combine them with almond butter, applesauce, almond milk, cinnamon, cocoa powder, almond and vanilla extract in a blender or food processor. Blend until smooth.

Transfer mixture to small saucepan and heat on low for 5 minutes, stirring often. Remove from heat and allow to cool.

Preheat oven to 350 Degrees F.

Line a large baking tray with parchment paper.

In a medium mixing bowl mix the almonds, oats, coconut, raisins and cranberries. Fold in the almond butter mixture.

Place cookie cutter on parchment lined baking sheet and spoon batter into cookie cutter filling halfway. Press down firmly with your fingers. Gently lift the cookie cutter away from the granola and press down around inside edges to help keep its shape. Reform granola hearts with your fingers if necessary and repeat.

Bake for 30 minutes or until golden brown. Let cool completely before eating. These can be stored in an airtight container at room temperature for up to two weeks.

Read more at http://www.vegkitchen.com/recipes/heart-shaped-almond-coconut-granola-bars/ .99

12/02/2015

The MedNet Group
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11/02/2015

6 healthy breakfast ideas.

10/02/2015

Let's Get Ready for Valentine's Day! Nothing beats a cheesecake topped with gooey sweet berry sauce and chocolate.

Makes four 4-inch cakes

What You Need:

For the crust:
3/4 cup raw walnuts
3/4 cup finely shredded dried coconut
1/8 teaspoon salt
10-12 soft medjool dates, pitted and chopped
2 tablespoons raw cacao powder

For the filling:
1-1/2 cups young coconut meat
1-1/2 cups raw cashews, soaked overnight and drained
1/2 cup coconut water
1/2 cup raw coconut or agave nectar
1/2 teaspoon salt
1 tablespoon pure vanilla
seeds from half a vanilla bean, divided
1/2 cup plus 1 tablespoon coconut oil, warmed to liquid
1 cup mixed berries (raspberries, blueberries, goji berries)
1/2 cup raw cacao powder

For the topping:
3/4 cup mixed fresh blueberries
1 tablespoon raw coconut or agave nectar
2 cups mixed berries for topping
2 tablespoons chopped raw chocolate (optional)

What You Do:

For the crust, lightly coat bottoms and sides of four 4-inch spring form removable-bottom pans with coconut oil. In a food processor, process nuts, coconut, and salt until fine crumbs form, then add dates and cacao powder and process until mixture holds together when squeezed between your fingers (if not holding, add more dates). Firmly press crust into bottom of prepared pans, and set aside.

To make the filling, in a food processor, blend cashews, coconut water, coconut, coconut nectar, salt, and vanilla until smooth and creamy. With the processor running, add coconut oil, and process for a minute until blended.

Divide filling in half and place half back into food processor, add mixed berries to mixture and process until smooth and well-blended.

Scrape into a bowl and set aside. Add remaining batter to food processor and add cacao. Process until well-blended, then pour over prepared cheesecake crusts. Pour reserved berry filling over and smooth out top. Place cheesecakes in freezer to set for about 4 hours until firm.

To make the topping, in a food processor combine 3/4 cup mixed berries and raw agave nectar and process until smooth.
Once cheesecakes are set, unmold and place on serving plates. Spoon pureed mixture over each of them letting it run down sides. Scatter berries over top as well as chopped raw chocolate. Serve immediately.