New Schedule and Events

Moya Studio Schedule & Fees

The latest schedule reveals our expansion…with Personal Trainers, Reiki, Cardio-kickboxing and Mixed Martial Arts, slack-lining, Drumming and more…we strive to continue to grow and provide more slices of the healthy life for you to enjoy!

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Drumming, bone density tests, CPR course and more

Far South Drummers will facilitate a drumming event on the last Friday of every month, with both taught and freestyle sessions, at the Moya Centre from 7:30-9:30pm. All welcome!

Bone Density Test done in minutes…R350, covered by medical aid  - available by appointment only.

CPR course running on Sat 2nd August, R150, please phone and book so we can accomodate the numbers with enough practice dummies.

2 more of our Yoga Teacher Trainier students have qualified and are running classes from our centre…so come try out beginner/intermediate yoga with Liza or vinyasa-based yoga with Sian. Linda with her ballet and pilates background is growing in popularity, the remedial yoga with Zack has a loyal following and Eva’s alignment based classes may need to move to our bigger studio downstairs if numbers continue to increase!

Come visit and try out any of our classes free…from Tai Chi to MMA/parkour or a variety of yoga classes…

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Cork Tricking Tutorial

This move looks great and feels even better..except for the crashes when learning it! But on Moya’s stunt-mat, the crashes are part of the fun, as the jumping castle absorbs the impact and makes for laughter instead of pain!


Just click on the picture below…

Cork tut

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Tricking gifs

Stunts, capoeira, breakdancing and tricking gifs for us at Moya Centre to laughably attempt (during our parkour / MMA/ fitness classes)…and inspire us to push the limits of our potential…

Famous_Meia_Lua_de_Compasso Meia Lua de Compasso

An example of what’s to come…(though most are not violently applied)


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Alkalizing recipes

These recipes are just to get you started, and to demonstrate that alkaline eating is not as difficult as it may initially seem. In summer, you may even opt to eat raw a lot of the time. Most importantly; when alkalizing your body, try to eat at least 80% alkaline all the time. (See alkalizing food-list).

Baked Bean Salsa Breakfast


1 can of mixed beans (pref. organic)
4 spring onions
6 cherry tomatoes
1 handful of basil
2 handfuls of spinach
2 cloves of garlic
1 avocado
½ lemon
Olive oil
Himalayan salt & black pepper


Roughly chop the spring onions, halve the cherry tomatoes, and finely chop the garlic. Now, in a reasonably sized frying pan, bring a little water to the boil (maybe 50ml or less) and ‘steam fry’ the garlic for one minute. Now throw in the cherry tomatoes, beans and spring onions until everything softens.

Next add the basil and spinach until it is wilted and season with Himalayan salt and black pepper.

While this is cooking prepare a side salad (optional) and halve the avocado.

Serve the bean salsa mix with salad and the halved avocado, with lemon and olive oil drizzled all over.


Zucchini Hummus

Serves 4


1 tin of chickpeas, drained and rinsed or equivalent dried chickpeas soaked and prepared
1 green zucchini, chopped
1 garlic clove, chopped
Handful chopped parsley
Handful chopped basil
Himalayan or Sea Salt
Freshly ground black pepper
4 tbsp olive oil
Squeeze of fresh lemon juice

Put everything in to a blender and mix it up until smooth.                                        Optional – add some fresh basil to taste.

(Dip raw alkalizing vegetables into hummus, or add to salads, soups, stews etc.)

Bean Soup


2 Tbs olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
3 cups (680g) chopped tomatoes
6 cups (900g) tinned cannelini or other beans
5 cups (1.25 liters) water
1/2 tsp (3g) Himalayan Salt
Freshly ground pepper, to taste
1/4 cup (9g) fresh basil leaves, coarsely chopped


Firstly, you need to steam fry the onions, celery, and garlic until tender. Do this in a few spoons of water in a large pan. Once it is all nice and tender you can add the chopped tomatoes and warm this over a medium to low heat, breaking up the tomatoes. Cook all together for about fifteen to twenty minutes.

Raw Sweet Red Pepper & Tomato Soup

Serves 2


10 decent sized tomatoes
5 red peppers
1 red onion
2 cloves of garlic
A little yeast free stock


Bring a little stock to the boil in a small frying pan and steam fry the onion and garlic (roughly chopped) for 1-2 minutes.

Now put the rest of the ingredients into the blender with the onion, garlic and remaining stock and blend until smooth. Season to taste.


Cucumber & Watercress Soup – great in summer!

Serves Four


2 bunches of spring onions, chopped
2 large cucumbers, deseeded and chopped
4 bunches of watercress (or as much as you like, to taste, keep adding more and more if you like!)
1 liter water and yeast free vegetable stock (cooled)
(Himalayan) Salt and freshly ground black pepper


Chop, slice and dice all of the ingredients and place in a blender. Make the stock by putting a small amount of hot water onto the stock cube or bouillon and once melted, top up with cold water. Add this to the blender and then mix until smooth. Serve chilled with an ice cube per bowl.

Stuffed Tomatoes

Serves 2


2 big tomatoes
Half a small aubergine
A large handful of fresh spinach
½ onion
1/3 of a courgette
1-2 cloves garlic
1 tbsp. cold pressed extra virgin olive oil or avocado oil
Pinch of sea salt and pepper (pref Himalayan)


Firstly, preheat your oven to 160°C .Next cut the aubergine and courgette up into little chunks and roughly chop the onion and garlic. Mix in a bowl with the spinach which you can either leave whole or tear roughly. Season this and add the oil and mix well.

Next top the tomatoes and scoop out the middle bit. Put this in with your other mix and mix well. Now you need to carefully stuff this mixture back into the tomatoes.

Put stuffed tomatoes into a large pan with about 80ml of water and cover with a lid. Put into your pre-headed oven and cook for 15-20 min.

Serve with a nice big salad.


Alkaline Anti Cancer Juice

1 beetroot (medium)
2 radish
3 broccoli heads and stalks
1 carrot
1 stick of celery
1 small potato

If you find the taste a bit odd, try squeezing some lime or lemon in afterwards or add half an apple (although if you do this you should try to phase it out because apple is a high sugar fruit). You can also try increasing the amount of celery or add half a cucumber if you want to water it down slightly.


Spicy Thai Almond SauceCondiment

1 and a half cups of organic sprouted almonds OR half a cup of raw almond butter

A quarter cup of grape seed oil or peanut oil

One teaspoon of cayenne powder

One crushed garlic clove


Soak your almond sprouts over one night then sprout for 5 days. Grind the sprouted almonds just lightly in a food processor.
Add the other ingredients on the list and grind together with some vigor.
You can now use this tasty sauce to brighten up your salads or on a nice strip of zucchini.

HummusSide Dish


One can of chick peas

One tablespoon of Tahini paste

One Small clove of crushed or finely chopped garlic

Half a lemon squeezed

One tablespoon olive oil


Simply place all ingredients into a bowl and mix with an electric blender until you have the right consistency.
Season further with salt and pepper.

Stuffed Avocado Snack


One Avocado

Half a tomato diced

One teaspoon minced onions

One tablespoon basil

One teaspoon oregano

One tablespoon lime juice

Four tablespoons Olive Oil or Grape seed oil

Some sea salt and pepper


Cut the avocado in halves then remove the pip.
Season each half with salt and pepper.
Mix the tomato, onion, lime juice and oil in a bowl then scoop up into the pit holes in the avocado.
After this, sprinkle basil and oregano over the top and serve.

Sun-Dried Tomato Pate

Serves 4


1 cup of soaked sunflower seeds
1/3 cup soaked sun-dried tomatoes
2 tablespoons water
1 tablespoon finely diced red onion
1 tablespoon freshly squeezed lemon juice
2 teaspoons chopped fresh basil
1 clove garlic roughly chopped or smacked flat
1/4 teaspoon Himalayan salt
Sprinkle of black pepper

Soak all of the ingredients that require soaking beforehand (for a few hours or overnight) and then put into a blender with the little bit of water. Blend into a paste! Transfer mixture to a bowl and stir in the remaining ingredients.

Basil & Coriander Alkaline Sauce

Serves 2


2 big handfuls of coriander
1 big handful of basil
1 clove of garlic
2 red chilies (or to taste)
1 small handful of pine nuts
Himalayan or koi san sea salt to taste
Olive oil


Roughly chop the coriander and basil, slice the garlic clove and de-seed the chilies. Throw everything into a small blender and blend to desired consistency. Add more oil or more of the herbs to alter the texture.

You can use this on almost any meal and it makes everything taste delicious!


Alkalizing Raw Soup

Serves 2

This is definitely a highly energizing soup and is a big favorite whilst on a cleanse or detox. Contains avocado which is high in EFAs and cucumber which is well known for its cleansing properties. The taste of this soup can be dramatically altered by the use of the herbs and spices mentioned or by alternating between lemon and lime.


1 avocado

2 spring onions

½ red or green pepper

1 cucumber

2 handfuls spinach

½ clove of garlic

100ml of light vegetable Bouillon (yeast free)

1uice of 1 lemon or lime

Optional: coriander, parsley, cumin

Blend the avocado and stock to form a light paste, then add the other ingredients and blend


Vegetable Super Juice

Serves 2

This juice is a popular one for breakfast as it gives your energy levels a boost, wakens your digestive system whilst giving your body a nutrition, yet gentle start to the day.


1 whole cucumber

4 sticks celery

2-4 handfuls of spinach

8 lettuce leaves

Any other greens!

Optional boosters: parsley and fresh alfalfa sprouts

Juice all ingredients and mix 50/50 with filtered water. Add optional lemon juice to taste.


Healing Detox Juice

Serves 2

A sweeter, more subtle juice which still packs a nutritional punch! The combination of the carrots, spinach and parsley provides an excellent source of antioxidants, while the celery lends it cleansing properties.


3-4 carrots

125g fresh spinach

Handful of flat leaf parsley

2-3 sticks of celery

Juice all ingredients (putting celery through last). Mix with water to taste or drink neat (your preference).


Warm Broccoli Soup

Serves 2

This is definitely a winter favorite and destroys the myth that all raw food has to be cold and unwelcoming! By steaming the broccoli for just 5-6 minutes, the meal remains raw, but gains enough warmth to give that filling, comforting feeling of soup. The texture given by the broccoli and the kick of the ginger make this an excellent choice for those new to alkalizing.


½ Avocado

6-8 decent size broccoli heads

⅓ Red onion

1 celery stick

Big handful of spinach

An inch of root ginger

Cumin (optional)

Lightly steam the broccoli (5-6 minutes) and put with all ingredients in a blender. Add garlic, pepper, koi-san sea salt or Himalayan rock-salt to taste. The heat from the broccoli makes this a lovely, gently warmed soup for winter.


Autumn Tomato & Avocado Alkalizing Soup

Serves 2


5 large (preferably vine-ripened) tomatoes

1 ripe avocado

1 spring onion

¼ cup broth from Swiss Vegetable Bouillon

¼ tsp dill seed

Dash cayenne pepper

Sea salt & cracked black pepper to taste

All you need to do is place all of the ingredients into a blender (except one of the tomatoes) and blend! Depending on whether you are going cold or warm – then place the soup into a pan and warm very slightly. Warming – so that it is not painful to put your finger into still means that the soup is raw. Add the last tomato (sliced) on top and serve.


Creamy Carrot-Asparagus Raw Soup

Soup • Dressing • Sauce

  • 1 cup carrot juice
  • 1 cup coarsely chopped asparagus, or more to taste
  • 2 heaped tbsp raw tahini or almond butter
  • 1 tsp chopped onion, or more to taste

This could be called the king of soups. The fiber in the asparagus creates a delightful texture and the tahini gives the soup a smooth quality. Do not use the woody ends of the asparagus; chop only the most tender part, about two inches from the end.

In a blender, combine the carrot juice, asparagus, tahini and onion. Blend all the ingredients until smooth, taste and adjust the seasoning. Makes approximately 1 ½ cups. Serves 1.

Variation: heat the soup in the top of a double boiler or over very low heat until it is warm to the touch. For extra spice, stir in ½ tsp wasabi powder.


Harvest Vegetable Raw Soup

Soup • Dressing • Sauce

  • ½ cup water
  • 1 carrot, grated
  • 1 stalk broccoli, stalk peeled and grated, florets chopped
  • 1 small sweet potato, grated
  • ½ small onion, chopped
  • 2 stalks celery, peeled and chopped
  • Sprouts

This nutritious and tasty orange soup contains antioxidants, chlorophyll and natural sodium.

In a blender, combine the water and carrot; blend well. Add the broccoli; blend well. Add the sweet potato; bend well. Add the onion and celery. Blend until smooth. Serve in a bowel; top with sprouts. Serves 1.

For dressing: add olive oil and spices  to taste.


Carrot-Avocado Raw Soup

Soup • Dressing

1 cup carrot or mixed carrot and vegetable juice

  • ½ – 1 Avocado
  • Ground cumin, to taste
  • Lemon juice, to taste
  • Dash Kikoman Soy sauce
  • Garlic or shallot, chopped (optional)
  • Sprouts
  • Chopped vegetables

An old standby in raw cuisine, carrot soup is nourishing and easy to make. Even if you do not own a juicer, you can by freshly made carrot juice at juice bars.

In a blender, combine the carrot juice and avocado. Blend to desired consistency. Add the cumin, lemon juice, Soy sauce and garlic or shallot, if desired. Blend. Place a handful of sprouts and a selection of chopped vegetables in a bowl and pour the soup on top. Serves 1

Variation: In place of, or in addition to the cumin, add 1 teaspoon grated ginger root.


Hearty Carrot Raw Soup

Soup • Dressing

  • 1/ cup almonds soaked 8 – 12 hours
  • 1 ½ cups carrot juice
  • 1 small red pepper, juiced
  • 1 small clove garlic, chopped
  • ½ inch (1 cm) piece ginger root (optional)
  • 1 tablespoon chopped parsley or other fresh herb
  • 1 teaspoon Soy sauce
  • 1 tablespoon lemon juice
  • Sprouts
  • Handful of corn kernels

Here is a richer and heartier version of carrot soup. Play with the herbs; perhaps a pinch of tarragon or mint would make your taste buds happier!

In a blender, combine the almonds with the carrot and red pepper juices and blend until smooth. Add the garlic, ginger, parsley, Soy sauce and lemon juice. Blend until smooth. Put a handful of sprouts in tow bowls and pour soup on top of each. Garnish with corn and additional alfalfa sprouts. Serves 2.


Raw Pomodoro Sauce

  • 4-6 tomatoes, seeded and diced
  • ¼ cup fresh basil, slivered
  • 2 teaspoon sea salt
  • Additional fresh basil, to taste

For a memorable summer combination, serve Pesto Sauce (see recipe) and Pomodoro over slivered zucchini. For an intense basil flavor, place basil strips in the colander with the tomatoes. Or, add the basil just before serving for a less intense flavor. In a colander, put the tomatoes, salt and slivered basil. Drain 2-3 hours to all day. Place the mixture in a shallow bowl and toss with additional basil. Serves 2-3.


Natural Nut Dressing

Dressing • Gravy • Dip • Spread

  • 1 cup water
  • ½ cup sunflower seeds, soaked 8-12 hours
  • ¼ cup almonds, soaked 8-12 hours
  • 1 small clove garlic, chopped
  • 1 tablespoon Soy sauce
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh herbs such as sill, basil or tarragon (optional)

For optimum food combining, this high-protein dressing is best served with watery vegetables such as sprouted and leafy greens, cabbage, spinach, celery, zucchini, cucumber, summer squash and pepper. Avoid starchy vegetables like winter squashes, sprouted grains, legumes, yams and corn, which are better suited to a non-protein dressing.

To make a dip or spread, reduce the amount of water to obtain a thicker mixture.

In a blender, combine the water with the sunflower seeds, almonds, garlic, Soy, oregano and other herbs. Refrigerate. Makes 2 cups.

Variation: Replace the sunflower seeds with pine nuts, soaked 2-3 hours.


Creamy Tahini Dressing

Dressing • Sauce • Gravy 

Party size

  • 2 ½ cups water
  • 2 cups raw tahini
  • 1 ½ cups lemon juice
  • 2 cups chopped parsley
  • 1 cup chopped onions
  • ½ cup chopped scallions
  • 10 garlic cloves, chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons ginger juice (see note)
  • 1 teaspoon cayenne
  • Water

Family size

  • 1 ¼ cup water 1 cup raw tahini
  • ¾ cup lemon juice
  • 1 cup chopped parsley
  • ½  cup chopped onions
  • ¼ chopped scallions
  • 4 garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ginger juice (see note)
  • ½ teaspoon cayenne
  • Water

This dressing will keep for seven to ten days. Vary the ratio of water to tahini to achieve the consistency you like. One part tahini to one part water results in a thick liquid.

For a milder taste, reduce the amount of onions, scallions, cumin, ginger juice or garlic. Vary the flavor of this dressing with basil, dill or oregano. Add dulse for a nutritious dressing.

In a blender, place the water and gradually add the tahini to blend. Add the lemon juice, parsley, onions, scallions, garlic, cumin, ginger juice and cayenne. Blend until smooth. Add additional water if required to achieve desired consistency. Party size makes approximately 9-10 cups; family size, 4-5 cups.

Note: Make ginger juice by putting chunks of whole ginger root through a juicer. Ginger juice will keep for 2-3 day in the refrigerator. 


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pH & diet presentation









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Sleepless Nights?

There are many simple behavioural modifications that could solve this problem (no T.V. in bed, keeping pets out etc), but if you still need chemical assistance, then try the natural approach…check with our Naturopath how Melatonin & other supplements could provide your beauty-sleep.

See for more info…

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91yr old record-breaker! Never too old to old to challenge yourself…

See excerpt from below…

  • Sy Perlis, 91, recently broke a nearly decade-old World Association of Benchers and Deadlifters record in the 90-and-over age division
  • Perlis didn’t begin weightlifting until he was 60 years old, and he entered his first competition when he was in his mid-80s
  • Regular exercise, even initiated late in life, offers profound health benefits including chronic disease prevention, boosts to muscle mass and even protection against memory loss
  • Age is not an impediment to staying physically active. If anything, the older you are the more important regular exercise becomes

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Obesity classified as a disease?!

Wow…this is interesting! Some people applaud…saying it will reduce stigma and negative psychological impacts as ‘sufferers’ of this chronic disease realise it is “not a problem of personal responsibility”. In natural and direct opposition, labeling obese/fat people ‘diseased’ and taking away personal responsibility for one’s health, can’t be good either…
Eg. of comments: “If obesity is a disease, why are we the only species on planet earth that suffer from it?” – Marc Andresen

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