My Test Kitchen

Dinner with Shaun is both a Page on Facebook and a Website with the sub-domain weebly.com -

I run my stats through, Facebook, Weebly.com and Google Analytics and have been recently informed that the site has a possible siting of 20 000 000 people in all over the world. That means that at any given time that I release a comment, story, note, or even share with other on Facebook, I have at least 20 000 000 people who will open either the pages of my website or will read the articles on Facebook. Now that is an accolade that is worth bragging about.

However, even with all these stats in place, I call myself a freelance writer- And yet I have never written an article until today.

I do have three other HUBPAGES Sites: Arthur_Pembroke (my writers name - where I have written Theological articles of my own), Shaun Higley (I write about the love of my life - God's Christmas gift to me - Debbie Schroeder) and mmminternational (having also written my own articles in general).

So what is exactly the role of Dinner with Shaun?

Dinner with Shaun was established when I became extremely ill. Two and a half years ago I allowed myself to become ill. The Bipolar, OCD and OCPD caught up to me and I allowed other illnesses to take over. When I eventually decided to clean up I decided to start eating better as well.

I went raw. I decided to start researching ways of eating correctly, new recipes, new practices. I started to visit organic companies, farms and distributors. I joined many companies abroad on affiliate programmes and set up websites to advertise this new way of living.

For the next nine months I have eaten mainly raw. I am not a vegan or vegetarian. I eat no meat from Monday to Saturday but do entertain meat (No Pork or Crustacean - as I am highly allergic to Shell Fish - and I live with two Muslims) on the Sunday. I do feel a little discomforted by the meal but really enjoy it as it was prepared with loving hands and really tastes good.

However, that does not bring you to my subject - My Test Kitchen.

A few pointers I have learnt in my kitchen:

1. I keep all my surfaces and areas I work in as dry as possible when I am not working in them. My basins are also drained and dried after we retire at night and we have introduced certain disciplines such as cleaning up after every meal and ensuring no dishes or utensils lay around after they have been cleaned.
2. Don't leave the fruit and vegetables too long. Organic goes off very fast here in Western Cape. Summers prove to be extremely hot and the fruit and vegetables go off extremely fast
3. Don't use pesticides of any kind in a kitchen I work in. I am asthmatic and because I don't smoke my sensors are very strong. I will know immediately when you have used poisons of any kind.
4. We throw nothing away. The pulp is used for crackers and the rest of the waste produces our manure for our organic garden.

The area I work in must be as clean as I can possibly keep it. This Hub formulates my introduction to my recipes and health tips as any Raw Food Coaching among my readers. I will be researching my topics thoroughly.