Introducing Shalini Raju

We are very pleased to introduce Shalini, our Fundraising and Administration Support person.

You may have spoken with Shalini as she often answers the phone, helping people out with their inquiries. Shalini is a well-loved and important part of the MDNZ’s team who is always happy to lend a hand whenever needed. This is shown by her (and her family) recently volunteering to be a puppy raiser (walker) for Blind Low Vision New Zealand. We are looking forward to sharing this experience with Shalini, when the puppy comes into our office.

Shalini says “I’m still relatively new to MDNZ, starting my role as Fundraising & Admin Support in June 2020 coming from an accounting background. I came into MDNZ not knowing much about macular degeneration but, very quickly felt passionate about the work being done to save sight. I enjoy working at MDNZ, it’s a small tight-knit unit of people with the same goal in mind - to help people.”

Shalini would like to share the following eye healthy recipe that you may like to try. “This recipe is lovely and very suitable for winter as a treat. It is also very large and makes two standard loaves, I hope you all enjoy it.”

Banana and Walnut Loaf

This is fabulous served straight from the oven with a little butter as a special treat or equally as delicious served on its own. Makes 2 standard loaves.

Ingredients:

Olive oil for greasing

450g (14 ½ oz) plain flour

Pinch, sea salt

1 teaspoon nutmeg powder

1 teaspoon bicarbonate of soda

400g (13oz) caster sugar

5 eggs

250ml (8fl oz) light olive oil

1 cup walnut kernels, roughly chopped and toasted

4 ripe bananas, mashed

1 teaspoon vanilla extract, optional

• Pre-heat oven to 180°C (350°F).

• Spray and line two 31 x 9cm (standard size) loaf tins.

• In a large bowl, sift together the flour, salt, nutmeg and bicarbonate of soda.

• In a separate bowl mix sugar, eggs, olive oil and vanilla, stir until combined, then add the walnuts and bananas and mix together with the dry ingredients.

• Pour into the two loaf tins and cook for about 1 hour (timings can vary depending on each oven).

• Halfway through baking rotate the loaf tins to help loaves bake evenly.

• Test loaves are ready by inserting a skewer into the centre of the loaf. If it comes out clean the loaf is done.

• Let them cool in the tins for 10 minutes then turn out onto a wire rack to cool.

• Serve warm and enjoy.