Do not be wise in your own eyes; fear the Lord and shun evil. This will bring health to your body and nourishment to your bones. Proverbs 3:7-8

Cindy Williams is an author based in Sydney, Australia. With degrees in nutrition, public health and communication she has spoken and written about healthy eating for many years. Now she writes a more varied diet – of history, health, food and faraway places. She has written two novels: The Pounamu Prophecy and The Silk Merchant of Sychar.

"Welcome to my author website. I am delighted you've dropped by to find out a little more about me and my journey into the world of fiction writing."


Where did I grow up? In a small, seaside town in New Zealand where I would often wake to the soothing rock of a small earthquake and where we practiced earthquake and tsunami drill at school.

Best memories of school? In primary school: playing Maori stick games, hearing the Maori legends  and winning the spelling competition. In high school: my final year History and English teachers who inspired a love of their subjects, breaking the record for the 800m running race, and winning the girls cross country championship.

First fiction writing? I wrote a play with parts for all my siblings. Of course I was the main character as well as director! Definitely the bossy older sister! It took me weeks to write. I asked my cousin to type it out for me - and she lost it. I was devastated. 

First degree? Diploma of Home Science which drew derogatory comments such as, 'Come to marry a doctor' or 'Bachelor of Vacuum Cleaning'. I soon switched (my answer) to Mineral Technology - it sounded so much more intriguing.

The stigma of having a diploma rather than a degree haunted me even after I became a registered dietitian. So I did a Master of Public Health to stop such well intended compliments as: 'You've done so well for not having a degree!' Then I did a Graduate Diploma in Communication just for fun.

Why nutrition? It was a toss up - sport or food: physiotherapist or dietitian. I got accepted into physio but an afternoon of bashing the back of a smoker while she retched thick flem (postural drainage) into a basin, and another afternoon of rubbing a rugby player's hairy calf muscles was too much touching for a 17 year old. I chose the non hands-on option.

I was a dietitian for over twenty years and I loved it! I worked in hospitals, corporate health, food industry and sport: National Heart Foundation of Australia, Woolworths (Qld), NZ Beef and Lamb and the Brisbane Lions AFL team. I worked in research: coaxing post-MI patients to eat olive oil, avocado and peanuts. I spoke on radio, TV and to hundreds of medical and community groups. I wrote for magazines including the Healthy Food Guide (NZ and Australia) and at www.nutritionchic.com.

My nutrition career taught me how to research facts - handy for writing historical fiction, and to write succinctly. I'd write copy for Woolworths and the Advertising Manager would send it back saying: 'It won't fit the space - cut out half the words' or 'Too technical - make it interesting.' It was great training.

Feeding On The Word. I write about food. I write about words. And I write about health - not just physical health but spiritual health. Sure it's great to eat nutritious food and keep active. But it's not enough. My own experience is that the best path to healthy living is the word of God. It's like daily bread to feed the soul. It's living and active, and a daily dose is better than any multi-vitamin. Looking for stories about food, writing or the power of God's word? Click on my blog.

Workshop in Chengdu

Launch of The Pounamu Prophecy

With artist, author and poet Haare Williams at movie premiere of Mahana

Witi Ihimaera & Haare Williams - NZ launch of The Pounamu Prophecy

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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