Archive for January, 2016

the best tips & tricks to create expressive looks for eyes of any shapes and sizes

our eyes are the focus of any make-up style. on this page, we’ve put together the greatest tips for expressive looks – no matter what shape your eyes are.


deep set eyes:

applying light eyeshadow on the moveable part of your eyelids makes them appear bigger. it’s ok to use stronger colours for shading in the crease of your eyelids but try to stay away from shades that are very dark.

create the illusion of added size with the eye pencil 04 white on the inner edge of your lash line.


round eyes:

apply a dark eyeshadow on the moveable part of your eyelids, slanting it upwards beyond the crease to elongate the eye. next, frame your upper and lower lash line with eyeliner.


close set eyes:

use a darker eyeshadow on the outer corner and a lighter or shimmering eyeshadow on the inner corner of your eyes to visually separate them.


drooping eyes:

use a light eyeshadow on the inner corner of your eyes and a darker shade on the moveable part of your eyelids. accentuate the inside of your lower lash line with a light kajal pencil and apply a darker shade on the outside.

apply eyeshadow like a true pro!

you can make your eyes look bigger and more expressive with these simple tricks from the pros! they are suitable for almost all eye shapes and sizes. select one light and one dark eyeshadow colour. accurately apply both colours with an applicator and simply blend.


raise your eyebrows and apply the darker shade as an arch underneath your brow. next, apply the lighter shade on the moveable part of your eyelid.


generously apply the lighter shade underneath your eyebrows. this looks great on its own or in combination with a darker shade on the moveable part of the eyelid.

triple fun:

you can also add a third shade into the mix. apply the “strongest” colour on the moveable part of your eyelid so that it becomes clearly visible when you blink or close your eyes.

some tips for choosing your colour:

colour of your eyes eyeshadow “natural” eyeshadow “colourful”
blue earth tones, bronze, grey, terracotta, peach, pink, cream rose-pink, purple, dark brown, black, orange
brown earth tones, grey, gold purple, rose-pink, blue, green, gold, black, dark brown
green earth tones, peach, pink rose-pink, red, purple, terracotta, grey, (green)

Almond Flour Waffles

Almond Flour Waffles
“Quick and easy! And so yummmy! I always put yogurt and fruit on mine!”


20 m6 servings93 cals


  • Prep: 10 m

  • Cook: 10 m

  • Ready In: 20 m

  1. Preheat waffle iron.
  2. Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.
  3. Spoon batter onto hot waffle iron. Cook until golden; serve hot.



Get yours at your nearest Mopani Pharmacy today!

Paleo Coconut Dark Chocolate Chip Cookies

Paleo Coconut Dark Chocolate Chip Cookies
“These cookies are made using almond flour, coconut flour, coconut oil and dark chocolate nibs. Not technically paleo, but a good treat if you are mostly paleo. Gluten-free, dairy-free, sugar-free.”


30 m24 servings105 cals


  • Prep: 20 m

  • Cook: 10 m

  • Ready In: 30 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix almond flour, shredded coconut, and coconut flour together in a bowl.
  3. Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
  4. Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
  5. Bake in the preheated oven until set, about 10 min



Get yours at your nearest Mopani Pharmacy today!

Almond Flour Pancakes

“Fluffy and easy to make, these pancakes have a light texture and a great, slightly nutty taste. I make these pancakes with organic ingredients, but conventional ingredients can be used as well.”
Almond Flour Pancakes


15 m4 servings380 cals




  • Prep: 10 m

  • Cook: 5 m

  • Ready In: 15 m

  1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
  2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
  3. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.



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Low Carb Flour: Baking with Coconut Flour & Almond Flour

  • 1.Almond flour and almond meal are not the same thing. Almond meal is ground up almonds (with the skins) whereas almond flour is finely ground blanched almonds without the skins. Both work but the almond flour will give you better results (the almond meal tends to be a little dense and oily). Almond flour can be purchased online and almond meal can be found at health food stores.
  • 2.An extra egg or half an egg can be helpful to provide more structure for baking quick breads and muffins; additionally increasing the raising agent slightly can be helpful.
  • 3.There is no suggested measurement ratio for all-purpose flour and almond flour. The best advice is to use a recipe containing almond flour that has already been tested.
  • 4.Always allow the baked item to sit and cool completely. Otherwise, you will end up with crumbs. Crackers and pie/tart crusts will be crisper and muffins and cakes will have a better texture and hold together if allowed to cool for a couple of hours.
  • 5.Always bake at 25°F lower than you normally would for a longer time. Watch your oven carefully and cover with aluminum foil if it starts to brown too quickly.
  • 1.Coconut flour absorbs a lot of liquid. For every 1 cup of coconut flour, use 6 eggs and 1 cup of liquid.
  • 2.1 cup all-purpose flour = ¼-1/3 cup coconut flour.
  • 3.Coconut flour can be baked at the same temperature as other recipes, no need for adjustment.
  • 1.The best ratio is 3:1 almond flour to coconut flour. This low-carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.
  • 2.Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.
    CLICK HERE for recipe ideas. Happy low-carb baking!
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Almond Flour

blanched almond flour

Why Almond Flour?

Why Almond Flour?
With several hundred gluten free almond flour recipes on, I am asked this question at least once a day. Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars.

Unlike other alternatives to wheat flour, almond flour is moist and delicious. After having tested just about every gluten free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.

NOTE: In all of my almond flour recipes I use blanched (almonds that have had their skin removed) almond flour. I do not recommend using unblanched almond flour.

I avoid purchasing almond flour retail at all costs! It is more than $15 per pound in the grocery store. If you purchase it online it is generally less than half of that including shipping. Yes, still expensive, but packed with protein and flavor, so for me, worth the cost.

NOTE: One example of almond flour you will find in retail stores is Bob’s Red Mill. This product yields poor, runny results when used in my recipes; compared to other almond flours it has a very coarse texture. I do not recommend using Bob’s Red Mill almond flour in my recipes.

I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave all the other ones in the freezer. Using almond flour straight out of the freezer is an exercise in clumpy frustration, which is why I leave one out. How long can one keep the almond flour before it goes bad? I keep mine refrigerated for up to 6 months, sometimes longer. Freezing seems to extend shelf life even more.

A Closer Look at the Almond


Facts and History
The almond is a native to an area stretching from the northern Indian subcontinent westwards to Syria, Israel, and Turkey. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California. ((

The almond seed (or fruit) is not a true nut, but a drupe. The almond is actually the seed of the fruit that grows on almond trees, a medium-size tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut. The almond is available throughout the year. Almonds are freshest during the mid-Summer season. ((

California is currently the only state in the US that commercially produces almonds. It produces 80% of the world’s almonds due to its Mediterranean-like climate. ((California Almond Facts (PDF)))

Health Benefits

  1. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. ((
  2. Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction–45%–when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products). ((
  3. In addition to their cholesterol-lowering effects, almonds’ ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds’ monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease). ((
  4. In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost 99 mg of magnesium (that’s 24.7% of the daily value for this important mineral), plus 257 mg of potassium. ((
  5. Almonds appear to not only decrease after-meal rises in blood sugar, but also provide antioxidants to mop up the smaller amounts of free radicals that still result. ((

Other potential health benefits of consuming almonds include improved complexion, improved movement of food through the colon and the prevention of cancer. ((

Recent research associates the inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins (LDL). Lowering LDL-Cholesterol can reduce your risk of heart disease. ((

According to a study published in the British Journal of Nutrition eating almonds reduced the glycemic index (GI) of the meal and subjects’ rise in blood sugar in a dose-dependent manner – the more almonds consumed, the lower the meal’s GI and the less the rise in subjects’ blood sugar after eating. ((

“It’s all the components working together,” explains Gene Spiller, Ph.D., director of the Health Research and Studies Center in Los Altos, California. “It’s the fiber, the unsaturated fats, the arginine, the plant sterols and other phytochemicals. They all work together to lower cholesterol and prevent heart disease.” ((

Buying and Storing
Almonds that are still in their shells have the longest shelf life. If purchasing these, look for shells that are not split, moldy or stained. Shelled almonds that are stored in a hermetically sealed container will last longer than those that are sold in bulk bins since they are less exposed to heat, air and humidity. If purchasing almonds in bulk bins, make sure that the store has a quick turnover of inventory and that the bulk containers are sealed well in order to ensure maximum freshness. Look for almonds that are uniform in color and not limp or shriveled. In addition, smell the almonds. They should smell sweet and nutty; if their odor is sharp or bitter, they are rancid. ((

If you want almonds with a roasted flavor and texture, choose those that have been “dry roasted” as they are not cooked in oil like their regular roasted counterparts. Yet, even when purchasing “dry roasted” almonds, it is important to read the label to be sure that no additional ingredients such as sugar, corn syrup or preservatives have been added. Also note, It is not only much cheaper to roast your own almonds, they will taste better and fresher as well. ((

Since almonds have a high fat content, it is important to store them properly in order to protect them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Keeping them cold will further protect them from rancidity and prolong their freshness. Refrigerated almonds will keep for several months, while if stored in the freezer, almonds can be kept for up to a year. Shelled almond pieces will become rancid more quickly than whole shelled almonds. ((

To get more almonds in your diet, you might try drinking them. All natural almond milk is a dairy alternative that’s high in protein, fortified with vitamins A, D and E, a good source of calcium and 100% lactose and cholesterol free. Found in health food stores, it can be used for cooking and lactose intolerance, and it’s lower in calories than other non-dairy drinks. ((



Get yours at your nearest Mopani Pharmacy today!