MPH Grad.Dip.Comm Dip.H.Sc


Cindy Williams is an author based in Sydney, Australia. After many years of speaking and writing about healthy eating she now writes a more varied diet – of history, health, food and faraway places. 

Exercise is her stress relief. Prayer is her sanity. Coffee and croissants are her downfall.


One woman, five husbands and a weary rabbi at the well who knows 'everything she ever did.' 


From the olive groves of Samaria to the bloodied sand of a Roman stadium to the exquisite silks brought from the East, The Silk Merchant of Sychar weaves colour into the biblical account of the woman at the well.

'I started reading this book 3 days ago and could not put it down! 

Goodreads review

Two women, two cultures and an ancient Maori prophecy that will change their lives ... 


 Weaving fiction with the traumatic history of the Ngati Whatua tribe of Auckland, The Pounamu Prophecy sweeps from the sultry heat of Australia to the verdant shores of New Zealand.

'I cried when they cried, I was frustrated when they were, I wanted to slap them across their faces and give them a good shake (because I felt like I could as a friend) at their stupidity and lack of hope, faith, and belief. That is how well written this wonderful little book is.'

Goodreads review.


'Don't worry; I brought my gun!' Book research adventures in Israel.
Cindy talks about the sacred green stone that features in The Pounamu Prophecy.
Listen to a karakia (blessing) from the land of pounamu - the South Island of New Zealand.

I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat - great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free.

(Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)



2 oranges

6 eggs, lightly beaten

250 grams sugar

300 grams ground almonds

1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours.

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with grease-proof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.

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