OPRAH’S KITCHEN ES­SEN­TIALS

Good Housekeeping (South Africa) - - BEAUTY MUST-HAVE -

I have my girls from South Africa (from Oprah’s Lead­er­ship Acad­emy, which opened a decade ago) who are now in col­lege! I have 172 girls, and 20 are in col­lege in the United States and use my home as their home base. They are find­ing them­selves and dis­cov­er­ing what it means to be a woman in the 21st cen­tury.

It is more re­ward­ing than I would ever have imag­ined. I was do­ing this to help them, but it has brought a light to my life that I can’t ex­plain. It’s very much like peo­ple who see their kids grow up and do well – and I have that 20-fold with my girls. When peo­ple were pres­sur­ing me to get mar­ried and have chil­dren, I knew I was not go­ing to be a per­son that ever re­gret­ted not hav­ing them, be­cause I feel like I am a mother to the world’s chil­dren. Love knows no bound­aries. It doesn’t mat­ter if a child came from your womb or if you found that per­son at age two, 10 or 20. If the love is real, the car­ing is pure and it comes from a good space, it works. For me it was per­fect, be­cause I didn’t want ba­bies. I wouldn’t have been a good mom for ba­bies. I don’t have the pa­tience. I have the pa­tience for pup­pies, but that’s a quick stage! But this is so re­ward­ing…. I know a lot of peo­ple who have at­tained great fame and phys­i­cal wealth and have no peace what­so­ever. That’s the sad­dest thing ever. It is my num­ber-one kitchen gad­get! I make this thing for St­ed­man that I call The Love Sand­wich. It’s turkey, Pep­per Jack cheese, avo­cado, tomato and a lit­tle bit of onion. We use this al­most ev­ery day, to the point where St­ed­man is like: ‘I can’t stand another sor­bet! Can I have a sor­bet break?’ Shaves veg­etable so pa­per thin that a slice of cour­gette or as­para­gus be­comes a rib­bon. Es­pe­cially good for truf­fles if you want just a dust­ing! I mostly use it to con­vert an or­di­nary cour­gette into a vir­tu­ous bowl of spaghetti I put lemon in an atom­iser and spray it over air-popped corn. Then I add truf­fle sea­son­ing and a pinch of truf­fle salt. If I re­ally want to get deca­dent, I mi­croplane 25g of Parme­san cheese over the whole thing. Yes. It is so un­kind to pun­ish your­self ev­ery day for what you ate last night. You wouldn’t do it to another per­son. The motto that came out of my ex­pe­ri­ence is to live fully! That’s ex­actly what it has al­lowed me to do. I wasted en­ergy on di­et­ing and the bur­den and strug­gle of it. Now I have more en­ergy be­cause I am not wast­ing it on neg­a­tive stuff.

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