Nutrition Med-Clinic

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Nutrition Med-Clinic

The NUTRITION MED-CLINIC lead by Dr Charlene Wolberg is a medical practice which provides a holistic

13/08/2026

📰 Making headlines for the right reasons

Dr. Wolberg’s recent article around the dangers of unregistered weight-loss injections continues to make an impact, with today’s The Witness in KZN highlighting this important health message.

With the growing availability of “weight-loss cocktails” and unregistered products, it’s more important than ever to understand what you are putting into your body.

⚠️ Weight-loss medication should never be purchased from unverified sources or used without appropriate medical assessment and supervision.

Your health is not something to gamble with. Safe, evidence-based weight management starts with the right medical advice, personalised care and ongoing monitoring.

If you’re considering weight-loss medication, speak to a qualified healthcare professional before making any decisions.

04/08/2026

Roasted Carrot Lentil Salad with Radishes and Tahini Dressing

Healthy and hearty lentil salad filled with roasted carrots, radishes, sliced red onion, and tossed with a lemon tahini dressing. Naturally vegan and gluten free!

For the Lentils:
* 1 cup lentils rinsed
* 1 small yellow onion cut into quarters
* 2 garlic cloves smashed, divided
* 1 dried bay leaf
* ¾ teaspoon kosher salt

For the Roasted Vegetable Mixture:
* 1 tablespoon extra virgin olive oil
* 2 bunches of rainbow carrots (8 - 10 medium carrots)scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
* 7-8 red radishes stems trimmed and scrubbed well, divided
* 5-6 unpeeled garlic cloves
* 2 tablespoons extra virgin olive oil
* 1 teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* ¼ red onion very thinly sliced

Lemon Tahini Dressing:
* ¼ cup tahini paste
* 3 tablespoons fresh lemon juice
* ½ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* 3-4 tablespoons warm water

27/07/2026

Cabbage Fritters (Fried or Baked)

Cabbage fritter recipe featuring fresh vegetables like shredded cabbage, onion, carrot battered with egg and a touch of flour, yielding a golden brown top once fried. Flavored with herbs and spices these cabbage fritters can be enjoyed as side dish or appetizer with virtually anything you like. Kids will love them too!

Ingredients
Cabbage Fritter “Batter”
* 400g shredded cabbage
* 2 med-small carrots grated
* 2-3 scallions or 1 regular onion
* 3 large eggs
* 4-5 tbsp flour see notes for gluten free or grain free
* 2 cloves garlic minced

Seasonings
* 1 tsp sea salt
* 1/2 tsp black pepper ground
* 1/2 tsp paprika or smoked paprika
* 1/2 tsp coriander ground, optional
* 3-4 tbsp fat for frying ghee or oil of your choice
Instructions
Prepare the ingredients (wash and cut)
* Shred the cabbage with a mandoline slicer - about 7 packed cups. Or about 1/3 of a medium head of cabbage. 
* Thinly slice 2-3 scallions (or a regular onion). 
* Grate the carrots with a box grater. 
* Mince the garlic or use the finer side of a box grater. 
Combine all the ingredients
* In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.   Don’t use force while mixing, you don’t want to draw too much water from the cabbage. 
* Note: The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.  
Shape the cabbage fritters and fry

* Heat a non-stick skillet on a medium low heat for 3 minutes or so. 
* Add spray and cook or a drop of olive oil for frying. 
* Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside. 
* Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more spray and cook/oil as needed. Serve warm or cold.

21/07/2026

Preparing your body before a 25-hour fast can make a significant difference to how you feel.

By following this simple nutrition and hydration plan, you can optimise your energy levels, support hydration, and help your body prepare for the fast and recover afterwards. 🩷💜

20/07/2026

Weight-loss medications are becoming more affordable.

As competition in the market grows and generic alternatives begin emerging for some medications, we’re starting to see downward pressure on pricing across the obesity treatment space.

This is encouraging news for patients, as improved affordability may allow more people to access effective, long-term medical treatment for obesity.

Remember, medication is just one part of successful weight management and should always be combined with healthy nutrition, regular physical activity, and ongoing medical support.

15/07/2026

Lemon Grilled Hake with White Bean & Potato Mash
Serves 4

Ingredients

* 4 hake fillets
* 1 tbsp olive oil
* 2 garlic cloves, minced
* Zest and juice of 1 lemon
* 1 tsp paprika
* 1 tsp dried thyme
* Salt & pepper

Mash

* 400 g potatoes, peeled and cubed
* 1 x 400 g tin cannellini beans, drained
* 2 tbsp plain Greek yoghurt
* 1 tbsp olive oil
* Salt & pepper

To serve

* Charred lemon halves
* Fresh parsley
* Microgreens (optional)
* Thinly sliced radishes (optional)

Method

1. Boil the potatoes until soft. Drain, then mash with the cannellini beans, Greek yoghurt, olive oil, salt and pepper until creamy.
2. Mix the olive oil, garlic, lemon zest and juice, paprika, thyme, salt and pepper. Coat the hake and leave to marinate for 15–20 minutes.
3. Grill the hake over medium-high heat for 3–4 minutes per side until cooked through and lightly golden.
4. Char the lemon halves in the same pan.
5. Spoon the mash onto plates, top with the grilled hake and garnish with fresh parsley, microgreens, radishes and the charred lemon.

13/07/2026

Lemon Thyme Grilled Salmon Cauliflower Rice

Lemony thyme grilled salmon with cauliflower rice and grilled zucchini. A light and fresh meal idea!

Ingredients

Salmon & Squash
* 4 salmon fillets
* 1 large lemon juice and zest
* 1 tablespoon fresh thyme
* 1/2 teaspoon sea salt to taste
* 2 large garlic cloves minced
* olive oil for cooking
* 2 small zucchini squash cut lengthwise

Cauliflower Rice
* 2 cups cauliflower rice
* 1/2 cup chicken stock
* 1 large lemon juice and zest
* sea salt to taste
* 1 tablespoon fresh thyme or oregano

Salsa
* 1 cup baby tomatoes sliced in half
* 1 avocado sliced into small chunks
* 1 tablespoon fresh thyme minced
* 1-2 tablespoons olive oil
* lemon juice from 1 lemon
* sea salt flakes to taste
* red chili pepper flakes to taste

Instructions
1. Add lemon zest and juice, minced garlic, sea salt, and oregano for salmon and squash into a small bowl, then pour over salmon and sliced zucchini. Set in fridge (in ziplock or bowl) to marinade for 20-30 minutes or as time allows.  
2. Heat grill pan over medium heat on the stove. Once hot, grease generously with olive oil and place salmon and zucchini on pan. Cook covered with a lid for 5 minutes on one side and 2-3 on the other.  
3. Add ingredients for cauli rice to a pan and cook covered with a lid over medium heat for about 8-10 minutes until soft.  
4. Toss ingredients for salsa together in a bowl then serve with cauli rice, salmon, and zucchini. Top with fresh lemon (optional).

09/07/2026

Proof that food doesn’t hang around… it gets to work pretty quickly! Choose foods that love your body back. 😉🩷

06/07/2026

📰 New article out now!

“Weight Loss Cocktails Can Cost You Dearly” by Dr. Charlene Wolberg is now available in Die Burger and News24.

With weight-loss injections and “miracle” solutions becoming increasingly popular, this article explores the hidden costs, potential risks, and the importance of making informed decisions about your health.

03/07/2026

Grilled Hake Recipe, Gyro-Style

Mediterranean pan-grilled hake with lemon basil sauce. Serve it with your favorite sides, or try it gyro-style in a low carb warp with Mediterranean favorites like tzatziki, olives, and more!

INGREDIENTS

**Spice Rub:**
- 1 1/2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garlic powder (optional)
- 1/2 tsp sumac

**For Fish:**
- Greek extra virgin olive oil
- 4 Hake fillets
- Kosher salt
- Black pepper

**Lemon Basil Sauce:**
- 1/3 cup Greek extra virgin olive oil
- Juice of 1 large lemon
- 1 to 2 garlic cloves, minced
- 8 to 10 basil leaves, thinly chopped
- Salt and pepper

**Fixings to Serve Gyro-Style:**
- Lemon wedges
- lettuce wraps or low carb wraps
- Tzatziki sauce
- 3-Ingredient Mediterranean salad
- Pitted marinated olives

INSTRUCTIONS

1. In a small bowl, combine the spices to make the spice rub.
2. Pat hake fillets dry and season well on both sides with kosher salt and black pepper, then rub all over with the spice rub. Set aside.
3. Prepare the lemon basil sauce. Combine all the ingredients for the sauce in a small bowl or mason jar. Whisk well together. Set aside.
4. If serving this grilled fish gyro-style, prepare the pita and other fixings. Make the tzatziki sauce and Mediterranean salad. Set aside.
5. Coat the bottom of a large cast iron skillet (or a non-stick skillet) with extra virgin olive oil. Warm the skillet over medium-high heat until the oil is shimmering but not smoking.
6. Add hake fillets and grill on one side for about 3 minutes or until the underside is golden and crispy. Then, using a fish spatula, turn it over to the other side and grill for another 3 minutes or until this side is also crispy and the fish is opaque and flakes easily.
7. Serve the fish hot. Add a splash of fresh lemon juice on top and a generous drizzle of the lemon basil sauce.

Adapted from:
https://www.themediterraneandish.com/grilled-cod-recipe-gyro/

Address

Netcare Linksfield Hospital, 24 12th Avenue, Linksfield West
Johannesburg
2192

Telephone

+27116407763

Website

https://charlenewolberg.co.za/

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