From Tahini and Honey to the Slow Way

Dear friends,

Thank you for being part of the FeedmeGreen journey.

FeedmeGreen wholefoods began in Plettenberg Bay with two foods I deeply love: stoneground tahini and raw local honey.

Simple ingredients. Ancient foods. Everyday nourishment.

They also capture what we mean by Healthylicious: food that feels wonderfully decadent while still being made from clean, wholesome ingredients.

Why tahini?

Tahini is one of the most versatile foods in our pantry.

Made by slowly stonegrinding sesame seeds, it has a rich, creamy texture and a naturally savory depth. It is plant-based, keto-friendly and an easy way to add nourishing fats, flavor and creamyness to everyday meals.

You can stir tahini into:

• Salad dressings and sauces

• Hummus and dips

• Smoothies and breakfast bowls

• Soups and curries

• Chocolate drinks and desserts

• Toast, dates and fresh fruit

I am still waiting for someone to find me a food that tahini does not pair well with.

Our flagship African Stoneground Tahini has been with FeedmeGreen from the beginning. It represents the kind of food we want to share: simple, traceable, delicious and made slowly.

Why honey?

Honey is one of nature’s great nourishing transformations.

Bees gather nectar from hundreds of flowers and turn it into something golden, fragrant and completely unique to the landscape it comes from.

Each spoonful carries the character of a place: forest, fynbos, orchard or mountain.

Raw honey invites us to taste more carefully. When we pause long enough, we begin to notice its aroma, texture, warmth and layers of botanical flavor.

Try it...

• Smell its taste first, then

• Taste a little, then

• Drizzle over tahini and toast

• Stirred into warm chai (our signature chai is something special to experience)

• Paired with yoghurt, fruit or oats

• Added to salad dressings

• Served with cheese

• Enjoyed slowly from a small spoon

Since 2022, I have connected with local beekeepers and shared their honey with customers at Old Nick Village Market in Plettenberg Bay.

Now I share them with honey connoisseurs throughout the country.

What began as a small market offering gradually grew into relationships with shops and heart-centered businesses that share our care for food, people and the land.

A more connected food network

The bigger FeedmeGreen picture has always been about more than individual products.

It is about how we experience every aspect of the things we consume and knowing where our nourishment comes from.

It is about transparency, direct relationships and keeping value and connection moving between growers, makers, retailers and the communities they feed.

We are gradually building a more ethical and resilient food supply network, one relationship and one jar at a time.

By choosing thoughtfully made local foods, you become part of that network too.

The other kind of nourishment

FeedmeGreen is also rooted in a deeper question:

How are we experiencing our lives?

Our culture celebrates speed, productivity, goals and constant forward movement. Yet moving faster does not necessarily leave us feeling more fulfilled.

We can reach the milestone and still feel strangely untouched by it.

Meals are eaten without being tasted. Conversations happen while our attention is elsewhere. Days pass with only fragments of them fully experienced.

The Slow Way is an invitation to return.

Not to withdraw from life, but to become more intimate with it.

When we slow down, our senses begin to awaken. We notice flavor, hunger, satisfaction, emotion, connection and desire with greater clarity.

We may discover that we do not always need more.

Sometimes we need to experience more fully what is already here.

Slowness and satisfaction

Desire and sensory awareness are closely connected.

When attention becomes dull, we may keep searching for more stimulation, more food or another accomplishment. When awareness becomes vivid, even a small experience can feel rich and complete.

This is something we explore through Somatic Eating and the Slow Feast Experience.

A bite of food becomes more than fuel. It becomes texture, aroma, memory, pleasure and relationship.

A shared table becomes more than a meal. It becomes a place of presence and connection.

By slowing down, we may feel that we have more because we are finally available to receive it.

This creates a deeper intimacy with life, including the parts that are not always comfortable.

Bringing the Slow Way to the table

I offer several ways to experience this approach.

Slow Tasting Sessions

Guided tastings using cacao, tea, wine, water, honey, tahini or other carefully selected foods and beverages.

These sessions awaken sensory awareness and create a fresh way for groups to connect.

Slow Feast Experiences

Immersive shared meals designed around presence, curiosity, food and human connection.

A Slow Feast can be created for private gatherings, retreats, festivals, celebrations and special events.

Somatic Eating

Guided experiences that explore hunger, desire, satisfaction and the body’s subtle responses to food.

Rather than following another set of external rules, we begin listening more carefully to our lived experience.

Teams the Slow Way

Slow Way experiences can support teams to pause, reconnect and meet one another beyond the usual demands of professional life.

When we slow down together, we often communicate more honestly, listen more deeply and remember the human beings behind the roles.

The times are urgent. Slow down.

Slowness is not laziness.

It is an act of attention.

It awakens presence, deepens relationship and helps us receive more from the life we are already living.

There is more to life than increasing its speed.

Let us go somewhere together, slowly.

Explore the FeedmeGreen pantry of Healthylicious products, join an upcoming Slow Experience, or speak to us about creating a private tasting or feast.