Vale Dr Rob Loblay

It is with great sadness that I share Dr Robert Loblay, Director of the Royal Prince Alfred Hospital Allergy Unit, passed away last month.

He dedicated his life to working, teaching and researching allergy and food intolerance. He prompted the development of the Epipen, was on many professional boards and always made his patients feel listened to.  He was the co-founder of the RPAH Allergy Unit Elimination diet and challenging protocol. The gold standard test to diagnose and manage food intolerances.  I learnt so much from working with him when I worked at RPAH Allergy Unit, and in more recent years if there ever was a super duper complex client he would be the only immunologist I could trust for support and guidance because he knew the difference between allergy and food intolerance management.

He rests peacefully with his wife Dr Velencia Souter, who passed away 5 years ago and who also dedicated her life to working, teaching and researching allergy and food intoelrances.  Both very inspiring individuals who will be greatly missed. If you would like to donate to fund food allergy and intolerance research, you can donate here by selecting Royal Prince Alfred Hospital and then select the Velencia Souter Memorial Fund.  

End Of Year Rebates

As it is nearing the end of the year, you may want to check if you have Dietitian consultation rebates from your private health insurance or perhaps your GP's EPC/ health care plan.  Having a consultation at this time of year can be the quite timely to help you manage your eating during the festive time. Call 0413 77 44 11

or book your clinic appointment online today.

Upcoming Events

• Everything IncrEDIBLE Edible and Sensory Garden Tour - 10am Sunday 3rd November, Niagara Park, Address TBA on booking.
• Zumba Gold Christmas Party 5pm, 20th December, Narara Eco-village

Check out our Events Page for all the details, book via Humanitix and share with your family and friends. We would love to see you there!

If you would like us to host a nutrition workshop at your workplace or community group on the Central Coast, please get in touch on 0413 774 411 or dietitians@brightdiets.com.au

Zumba Love

Here is what some of our Zumbreros have to say:

“The first Zumba Gold class with Carin was a challenge, with new music, arm and leg movements, but after several weeks I settled into the rhythm and pattern of the class, enjoying the familiarity. On some days, I might sit out one dance, dally during a hydration pause, other days I am more full of energy and enthusiasm - not dissimilar to the ebb and flow of life really. Then, the time comes for the cool-down and stretching towards the end of the class, along with the reflection that I am very glad I took part in this musical movement session.” Lyndall. 

' I missed out on dance lessons as a kid so this is an amazing opportunity for me. I love the neurodivrsity-friendly classes ad watching your exquisite port de bras! It brings me so much joy'. Cathrin.

' I have been doing Zumba classes with Carin for a few months and thoroughly enjoy the 'workout'. We have fun, a few laughs, and hopefully staying fit. I would recommend the classes to seniors (men too!!!). - Vicky

Regular classes:

- 10.45am Tuesday: Conveniently Active at Erina. Contact Conveniently Active  to book in and arrange exercise screening prior to attending.

- 11am Friday: Narara Eco-Village Hall:  Gift vouchers and 10 class pass available only for Fridays class.  

Zumba Gold classes are run all over the Central Coast by other instructors so if you need help finding a class near you please get in touch. Email or contact us on 0413 774 411.

Spring Into Your Nutritious Garden with Carin's Bright Blog. Enjoy!

Roasted Chickpea and Sweet Potato Garden Salad

Whenever I have the oven on I usually make the most of the heat and energy by cooking more roast veggies or a tray of roasted chickpeas for the next day's meal. Make your salad balanced with the low GI carbohydrates and prtoein from the sweet potato and. chickpeas.

Serves 4

Ingredients

• 1 medium to large sweet potato
• 2 x 400g can chickpeas
• 2 cups lettuce
• 1 cup cherry tomatoes, halved or quartered
• 1 cucumber, sliced
• 1/2 cup beetroot sliced (cooked or grated raw)
• 1/2 shallot, finely chopped
• Other salad ingredients you can use are green beans, snow peas, fennell, cabbage or capsicum
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice or more to taste
• 1 garlic clove, minced
• 1 sprig of fresh thyme, oregano or herbs of choice
• Salt and pepper to taste

Instructions:

1. Cut up the sweet potato into 2cm cubes.
2. Open, drain and rinse the cans of chickpeas.
3. Roast the sweet potato and chickpeas with the garlic, salt, pepper, a little oil oil and herbs at 180 degrees for 1 hour or until the sweet potato is soft and chickpeas are crunchy. Stir the sweet potato and chickpeas in the tray 1-2 times throughout the baking time.
4. Chop up the rest of the salad ingredients and add to a bowl.
5. Make the dressing by combining the oil, lemon juice, herbs and salt and pepper.
6. When the sweet potato and chickpeas are cooked and cooled a little add to the salad. Mix all ingredients and the dressing together.

For more bright food ideas check out Bright Diets Facebook Albums.