tag:blogger.com,1999:blog-56251731463822693482024-03-06T04:37:09.389+02:0020-something in Cape Town#Food #Wine #CapeTownLifeUnknownnoreply@blogger.comBlogger517125tag:blogger.com,1999:blog-5625173146382269348.post-33713546896117617052016-07-07T15:26:00.001+02:002016-07-07T15:26:04.319+02:00crazy good raw vegan chocolate cashew cake
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<br />
I love a challenge! And as food editor at Women's Health South Africa, I love a food challenge more than anything else...<br />
<br />
And I got some amazingly cool goodies to play with, resulting in some rad pestos, smoothies and, ultimately, this raw, vegan tart!<br />
<br />
The challenge: to make something use Crede Natural Oils Coconut Oil and Flaxseed Oil and OhMega Nut Butter's Smooth Peanut Butter and Cashew Nut Butter. <br />
<br />
This dessert is not only easy, it requires no baking
and, because it<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s quite rich you only need a
small slice to satisfy taste buds. It<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s also packed with
nutrients, protein and good fats!
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Serve this at your next dinner party – it<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s
dairy-free, gluten-free, sugar-free and vegan, so you don<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>t
have to worry about anyone<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s fussy dietary requirements
(including your own). </div>
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If you need more reasons to make it, note that it<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>ll
help you burn fat, fight the cold and give you gorgeous skin.</div>
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Coconut cream and oil is a great alternative to dairy cream
and butter and works perfectly as a substitute when baking and eating coconut
oil can actually help you lose weight. How? It<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s packed with MCTs
(medium-chain triglycerides), which increase energy expenditure, meaning you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>ll
burn more kilojoules. Coconut oil can also help you fight bacteria, thanks to
the high content of lauric acid. </div>
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<br /></div>
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Vegans have been swearing by flaxseed oil for years. Why? It<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s
a high source of omega-3 fatty acids (what you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>ll normally get from
eating salmon), which improves cell membranes. Also, consuming flaxseed oil
helps to reduce your risk of cancer and it promotes healthy skin and hair. </div>
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This dessert uses peanut butter and cashew-nut butter, both
a great source of protein and healthy fats, but cashew nuts also contain
antioxidants, vitamin E (great for healthy glowing skin) and B6, while peanuts
contain resveratrol, the same heart-healthy compound found in red wine. </div>
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What You Need:</div>
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Base:</div>
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¾ cup desiccated coconut</div>
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1 tbsp flax oil</div>
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1 tbsp coconut oil, plus extra for greasing</div>
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1 tbsp peanut butter</div>
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1 tbsp raw cacao powder</div>
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1 tbsp honey/ coconut blossom nectar</div>
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Layers:</div>
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1 tin coconut cream (placed in fridge overnight)</div>
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100g raw dark chocolate (dairy-free)</div>
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tiny pinch vanilla seeds</div>
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½ cup cashew nut butter</div>
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2 tbsp honey or coconut blossom nectar</div>
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flaked almonds, for garnishing</div>
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Method:</div>
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1/ Mix all the base ingredients together. Grease the tart
tin, then press mixture into the base of the tin. Place in freezer immediately.
</div>
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2/ Remove the thick coconut cream from the translucent
liquid (set aside for smoothies). Divide the coconut cream into two bowls. </div>
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3/ Melt the chocolate gently over a double boiler. Mix in
half the coconut cream and the vanilla. Remove tart tray from freezer, spread
chocolate over and place back in the freezer. </div>
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4/ Mix the rest of the coconut cream with the cashew nut butter
and sweetener. Remove tart tray from freezer, spread cashew mix over. Sprinkle
with almonds and place in the fridge to set for another hour or so. Then serve!</div>
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Serves 8. </div>
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For more info on Crede oils, visit: <a href="https://www.credeoils.com/">https://www.credeoils.com/</a></div>
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And for more on OhMega Nut Butters, visit <a href="http://www.ohmega.co.za/">http://www.ohmega.co.za/</a></div>
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Photos: James Garaghty </div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5625173146382269348.post-3282192543681983482016-05-05T11:05:00.003+02:002016-05-05T11:05:51.047+02:00Autumn harvest salad with crunchy freekeh, roasted cauliflower, persimmons and pine nuts
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We<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>re in the last month of autumn –
winter is, indeed, coming – and I wanted to make the most of this season<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s
spectacular harvest. Many people tend to associate autumn with soup, butternut,
brown foods<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">…</span> In fact autumn<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s ingredients are some of
my favourites: avocados (filled with good fats), sweet, crunchy pears (high in
antioxidants and anti-inflammatory properties), persimmons (packed with
Vitamins A and E – great for skin and eye health) and pomegranates (rich in
vitamin C – great for fighting off those change-of-season germs).
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This hearty vegan salad is packed with nutrients, crunch and
flavour. Although this recipe makes enough for two, you might not want to
share! Even my husband didn<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>t miss the meat! Perfect for
Meat-free Mondays! </div>
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Ingredients:</div>
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½ head of cauliflower, sliced</div>
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Extra-virgin olive oil</div>
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Tumeric</div>
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Smoked Paprika</div>
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½ cup wholegrain freekeh, cooked according to package
instructions</div>
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3 persimmons, finely sliced into rings</div>
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2 pears Bosc pears, finely sliced</div>
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2 large avocados, roughly chopped</div>
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Arils of ½ pomegranate</div>
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2 tbsp pine nuts, toasted</div>
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Zest of ½ naartjie</div>
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Mint, for garnishing</div>
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For the dressing</div>
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1 tbsp sherry vinegar</div>
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1 tsp mustard</div>
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1 tsp honey</div>
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2 tbsp extra-virgin olive oil</div>
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Juice of half a naartjie</div>
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Himalayan salt</div>
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Freshly ground black pepper</div>
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Method:</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat oven to 200 degrees Celsius. Place sliced
cauliflower in a baking tray, drizzle with a little olive oil and shake to coat.
Sprinkle half the cauliflower with turmeric and half with smoked paprika. Bake
until coked through, turning cauliflower slices half way. Gently set aside on a
paper towel.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Place cooked freekeh into a griddle pan with a touch
of olive oil. Cook, stirring occasionally, until freekeh starts popping and
gets crunchy. Remove from pan and place on a paper towel to get rid of excess
oil.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Combine the persimmon, pear and avo slices on a
platter. Layer on the cauliflower. Sprinkle the freekeh, pomegranate arils and
pine nuts over the top with the zest. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Whisk all the dressing ingredients together and
season to taste. Add a little more vinegar or olive oil, to balance acidity.
Drizzle over the salad. Garnish with mint and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqRpS2C8Ws93cILJlODMr8q_Wa10BtgkBCYGfWKHpEajmRSd3wWzpF8jDs9fpDPppkVK97sc0nBeItsqHMp0XpeVmFcagCvnyzv2THlDRssX91AWbBcnPOgwCiWB4iKfUHCqjLPsazEM/s1600/IMG_1890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqRpS2C8Ws93cILJlODMr8q_Wa10BtgkBCYGfWKHpEajmRSd3wWzpF8jDs9fpDPppkVK97sc0nBeItsqHMp0XpeVmFcagCvnyzv2THlDRssX91AWbBcnPOgwCiWB4iKfUHCqjLPsazEM/s640/IMG_1890.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDENLY6-2WIfdQmclc8S69NJbBSAbX0gp_RUID_pD9RKtHd1iZut12vup852_iUgpDdNMOyQMLoCrHXhN-gKJXxP_7l_NCMEtO8Ubo5oY7Rumjr-Uzmc__1CNc8oN1hJXgU6u8IeesLk/s1600/IMG_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDENLY6-2WIfdQmclc8S69NJbBSAbX0gp_RUID_pD9RKtHd1iZut12vup852_iUgpDdNMOyQMLoCrHXhN-gKJXxP_7l_NCMEtO8Ubo5oY7Rumjr-Uzmc__1CNc8oN1hJXgU6u8IeesLk/s640/IMG_1898.JPG" width="640" /></a></div>
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So excited that you can finally get FREEKEH in #SouthAfrica thanks to The Really Interesting Food Company. <a href="https://thereallyinterestingfoodcompany.com/">https://thereallyinterestingfoodcompany.com/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-9872617506643876272015-10-06T10:18:00.003+02:002015-10-06T10:18:26.501+02:00Wheat-free, dairy-free butternut pancakesSuch a nutritious breakfast, these pancakes are great with savoury toppings like avo and smoked salmon plus a little goat's cheese (optional). It's also a great way to use leftover butternut.<br />
<br />
This recipe of mine was featured in the September issue of Women's Health South Africa magazine.<br />
Make them the night before!<br />
<br />
Photo credit: Sean Calitz <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT4RXnAo_FhRjnAmrd2hAWo6c9OovwfkXZxQp6c2t0LtruhmCkWGPK4T4JsTlSMOyGoAz1M4zjlOIaB8CB_8AxP4IjhPOkgIJ1HZBRDcYC6jGsUQh9YNsB6-yc-bh8MbcjZkUXI0GZ_U/s1600/Screen+Shot+2015-10-06+at+10.16.18+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT4RXnAo_FhRjnAmrd2hAWo6c9OovwfkXZxQp6c2t0LtruhmCkWGPK4T4JsTlSMOyGoAz1M4zjlOIaB8CB_8AxP4IjhPOkgIJ1HZBRDcYC6jGsUQh9YNsB6-yc-bh8MbcjZkUXI0GZ_U/s640/Screen+Shot+2015-10-06+at+10.16.18+AM.png" width="490" /></a></div>
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<br />
Ingredients:<br />
<br />
2 cups rolled oats<br />1 tsp ground nutmeg<br />1 tsp ground cinnamon<br />1 vanilla pod, deseeded<br />1 tsp baking powder<br />¼ tsp baking soda<br />½ tsp sea salt<br />150g roasted butternut <br />¾ cup almond milk, <br />plus 1 cup extra<br />4 large free-<br />range eggs<br />Olive oil, for frying<br /><br />TOPPINGS:<br />80g smoked salmon<br />1 avocado, sliced<br />½ log soft creamy <br />goat’s cheese <br />50g pumpkin seeds, chopped<br />1 lemon, quartered<br /><br />1/ Perfect for Sunday brunch, start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine. <br />2/ Mash the butternut <br />in a bowl, then, using <br />a hand-blender, blend <br />¾ cup almond milk with the butternut to form a purée. Add to oat mixture. <br />3/ Crack the eggs into <br />the oat mixture and <br />blend again until well combined. Place the <br />batter in a bowl, cover <br />with cling film and place <br />in the fridge overnight.<br />4/ Come morning, <br />the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture. <br />5/ Heat a non-stick frying pan and drizzle in a little <br />oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Don’t pile on top of one another <br />as the pancakes may stick. You should get 12 thick pancakes out of the mixture (about 10 <br />to 15cm in diameter). <br />6/ Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze <br />a little lemon juice on top.<br />
<br />Serves 4. Per serving (322g): 2 131kJ, 26g fat (5g sat), 39g carbs, 470mg sodium, 10g fibre, 32g protein<br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-53150395006704611972015-09-24T10:34:00.000+02:002015-09-24T10:34:57.569+02:00It's Me on TV! Making gluten-free granola for HecticNine9I cooked a batch of my gluten-free granola on SABC2 TV show HecticNine9 this week. Check out the videos here:<br />
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<a href="https://www.youtube.com/watch?v=dtznYT3qPng&feature=youtu.be&a">https://www.youtube.com/watch?v=dtznYT3qPng&feature=youtu.be&a</a><br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/dtznYT3qPng/0.jpg" src="https://www.youtube.com/embed/dtznYT3qPng?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<br />
And the second part of the segment here:<br />
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<a href="https://www.youtube.com/watch?v=0CdCcSnqO4Y&feature=youtu.be&a">https://www.youtube.com/watch?v=0CdCcSnqO4Y&feature=youtu.be&a</a><br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/0CdCcSnqO4Y/0.jpg" src="https://www.youtube.com/embed/0CdCcSnqO4Y?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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It was such fun and I loved meeting all the wonderful people that make this cool TV show possible. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-6828194675959464842015-09-22T12:37:00.001+02:002015-09-22T12:37:29.277+02:00Gluten-free Granola
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<span style="font-family: "Whitman RomanLF";">I love making a batch of this on the weekends. You can eat it for brekky or as a 'trail mix' snack. It's full of amazing energy-boosting nutrients. It was also published in the September issue of Women's Health magazine. Photo: Sean Calitz.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZ8Cy5T5VU9BOnnJ5X80GHR-QAwHc1NmTXlrrnc74IfVmb-QXz49ygLkDvWISk4S7IbfErKeE-bZ0cpkNGdHmKxNwlF_lan8eZ6purs4fjXcdJBiO2qlDT7qh0Z4Ss4l2Xkf3f91fshY/s1600/granola.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZ8Cy5T5VU9BOnnJ5X80GHR-QAwHc1NmTXlrrnc74IfVmb-QXz49ygLkDvWISk4S7IbfErKeE-bZ0cpkNGdHmKxNwlF_lan8eZ6purs4fjXcdJBiO2qlDT7qh0Z4Ss4l2Xkf3f91fshY/s640/granola.png" width="444" /></a></div>
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<span style="font-family: "Whitman RomanLF";"> </span>
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<span style="font-family: "Whitman RomanLF";">2 tbsp freshly
grated ginger</span></div>
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<span style="font-family: "Whitman RomanLF";">1/3 cup
desiccated coconut</span></div>
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<span style="font-family: "Whitman RomanLF";">2/3 cup coconut
flakes</span></div>
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<span style="font-family: "Whitman RomanLF";">1 cup almonds,
chopped</span></div>
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<span style="font-family: "Whitman RomanLF";">1/3 cup macadamia,
chopped</span></div>
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<span style="font-family: "Whitman RomanLF";">1/3 cup pumpkin
seeds</span></div>
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<span style="font-family: "Whitman RomanLF";">1 cup dates,
chopped</span></div>
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<span style="font-family: "Whitman RomanLF";">Pinch ground
cinnamon</span></div>
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<span style="font-family: "Whitman RomanLF";">Pinch ground
nutmeg</span></div>
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<span style="font-family: "Whitman RomanLF";">½ cup raisins
(optional)</span></div>
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<span style="font-family: "Whitman RomanLF";">½ cup coconut
oil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4zf3nvn1Ym6XGTpv_JUnsUJ0LN2tmlB8pH9U0s-lYwTnH_lkXAPvMIUqc-0zmLDJ6JlWmAFD6H4T7177eAj36cM5pbAZnBckUEpmjK2eOejIx-8T9zeNggr4vOsuJ5MTzV6GGVaiDo/s1600/IMG_20150827_084650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4zf3nvn1Ym6XGTpv_JUnsUJ0LN2tmlB8pH9U0s-lYwTnH_lkXAPvMIUqc-0zmLDJ6JlWmAFD6H4T7177eAj36cM5pbAZnBckUEpmjK2eOejIx-8T9zeNggr4vOsuJ5MTzV6GGVaiDo/s640/IMG_20150827_084650.jpg" width="640" /></a></div>
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<span style="font-family: "Whitman RomanLF";">1/ Preheat oven
to 180</span><span style="color: black; font-family: "MS 明朝","serif"; mso-ascii-font-family: "Lucida Grande"; mso-bidi-font-family: "Lucida Grande"; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Lucida Grande";">°</span><span style="font-family: "Whitman RomanLF";">C. </span></div>
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<span style="font-family: "Whitman RomanLF";">2/ Mix all the
ingredients together in a large bowl, making sure that the coconut oil coats
evenly. </span></div>
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<span style="font-family: "Whitman RomanLF";">3/ Spread the
mixture onto a baking-paper-lined baking tray and bake for 15 minutes, or until
golden brown. Remove from the oven and allow to cool. Pop this mixture into a
large sealable container, or divide it into five zip-lock bags. Breakfast
sorted for the week? Hell yeah! </span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-9995621381775609472015-09-22T12:28:00.004+02:002015-09-22T12:28:55.061+02:00Hope on Hopkins new Cape Town Distillery<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI_yYaAMhhnexVSCSZcmiC2A5K1c45IeK2lodjZeEYNwkMgKDNiS26IYpP61tZKlMsPAZN7uINBNljgxCcJfMX3X42iQQ0W9rWu6yKc7x_le5UzVt_03_UQmOoRvEgaJ_upBmXmfLzwA/s1600/IMG_20150821_165249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI_yYaAMhhnexVSCSZcmiC2A5K1c45IeK2lodjZeEYNwkMgKDNiS26IYpP61tZKlMsPAZN7uINBNljgxCcJfMX3X42iQQ0W9rWu6yKc7x_le5UzVt_03_UQmOoRvEgaJ_upBmXmfLzwA/s640/IMG_20150821_165249.jpg" width="640" /></a></div>
<br />
I went for a gin tasting at Hope on Hopkins – it's the mother city's first gin distillery, based in Salt River. Gin is certainly very trendy at the moment and I'm a massive fan of a good G&T, so I'm more than happy to see all these artisan products popping up. I also frequent Mother's Ruin (<a href="https://www.facebook.com/mothersruincpt">https://www.facebook.com/mothersruincpt</a>) on Bree Street and the secret gin bar behind Honest Chocolate (<a href="http://www.honestchocolate.co.za/">http://www.honestchocolate.co.za/</a>) on Wale Street – both of these gin bars stock a variety of SA products and some intriguing international options. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLi6_cTROQHSDR_niFVZlJheuh-xR7137vRLJof73VqL4p0YgP1KZfpViI4TYIg0bFQ6dgvEM_sqh1ednYQ2BqqjmW4PFuWsnn2DLz_tIWaSCrCMD12DbAP6IjRIQBrW3lO65v6ODuaDM/s1600/IMG_20150821_165658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLi6_cTROQHSDR_niFVZlJheuh-xR7137vRLJof73VqL4p0YgP1KZfpViI4TYIg0bFQ6dgvEM_sqh1ednYQ2BqqjmW4PFuWsnn2DLz_tIWaSCrCMD12DbAP6IjRIQBrW3lO65v6ODuaDM/s640/IMG_20150821_165658.jpg" width="640" /></a></div>
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While you can currently only buy the London Dry-style gin, the SA-style (with Buchu) is super-delicious and aromatic and will be available soon. It's called the Salt River Gin. What a great Christmas present idea!!!<br />
<br />
For more information, visit their website: <a href="http://hopeonhopkins.co.za/">http://hopeonhopkins.co.za/</a><br />
Tours and tastings can be arranged by appointment on late afternoons, from Wednesday to Saturday for groups
of up to 12 people.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOP-DPM00u0kp-k55jKG9pRyThhM51rvFRmNk8sOGXPEY6fA_yMLa2IfJ9-ICBYG6xsJAcOLAYjxrlv71-8K93nzVJJt8_C1PLQ_A3U2qBymTF9EeqfkZwShZPNx9FdsoGDfcChg5OpXQ/s1600/IMG_20150821_170036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOP-DPM00u0kp-k55jKG9pRyThhM51rvFRmNk8sOGXPEY6fA_yMLa2IfJ9-ICBYG6xsJAcOLAYjxrlv71-8K93nzVJJt8_C1PLQ_A3U2qBymTF9EeqfkZwShZPNx9FdsoGDfcChg5OpXQ/s640/IMG_20150821_170036.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-73932334674148876562015-09-21T17:33:00.000+02:002015-09-21T17:33:59.902+02:00 Wheat-free, dairy-free dark-chocolate brownie recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmupAm-_8OJO4db9K6yJJ11qO4SpQeNOiFftuL-h9gnrDiFX5GKaP3mAvx3vissDLnqdp2gDt-9uF3Q2bI3NVeUu2PpxKIFg3OJpoArlVpN8U-JJzLvV04DJ7aJwWPlMcupgzA_DtJbc/s1600/IMG_20150909_102104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmupAm-_8OJO4db9K6yJJ11qO4SpQeNOiFftuL-h9gnrDiFX5GKaP3mAvx3vissDLnqdp2gDt-9uF3Q2bI3NVeUu2PpxKIFg3OJpoArlVpN8U-JJzLvV04DJ7aJwWPlMcupgzA_DtJbc/s640/IMG_20150909_102104.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">Craving
something sweet, but trying to avoid wheat and dairy? Whip up a batch of these
super-easy, deadly delicious dark-chocolate brownies. You’ll actually have to
convince people that there’s no butter – they’re that rich.</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">The good news is
that they’re also packed with nutrients: antioxidants (thanks to the
good-quality dark chocolate), they’ll improve your skin and hair (thanks to the
coconut oil) and they’ll help to reduce blood pressure, strengthen your bones
and may even help fight cancer (thanks to the ground almonds).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Whitman RomanLF";">What You Need</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">160g
good-quality dark chocolate (Lindt 70% and above does not contain dairy)</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">½ cup coconut
oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">¾ cup almond
flour</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1 cup dark
demerara sugar </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">½ tsp salt</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">¼ tsp </span><em><span style="font-family: "Cambria","serif"; font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">bicarbonate</span></em><span style="font-family: "Whitman RomanLF";"> of soda</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1Tbsp
good-quality cocoa powder (I use Nomu)</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">2 extra-large
free-range eggs</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1 cup almonds, roughly
chopped</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Whitman RomanLF";">Method</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1/Preheat oven to
180</span><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Whitman RomanLF"; mso-bidi-font-family: "Lucida Grande";">°</span></b><span style="font-family: "Whitman RomanLF";">C. Grease a 20cm ovenproof baking pan or
ceramic dish. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">2/ Melt the
chocolate and coconut oil in a saucepan over low heat. Place all the dry
ingredients into a bowl. In a separate bowl, beat the eggs until frothy and
well-combined. Make a well in the centre of the dry mixture. Pour the egg
mixture into the well. Pour in the melted chocolate mixture. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">3/ Mix the
batter together with an electric mixer. It will appear thin at first, but will
soon thicken up and become smooth and glossy. Pour mixture into prepared tin
and spread out evenly with a spatula. Add almonds and press in gently with a
spatula. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">4/ Bake the
brownies for about 30 minutes (or until set). I like it when the edges are
slightly crunchier. Rest tray on a wire rack and allow to cool a bit before
slicing. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZgX5e3bP2hMVVHrdZZU0Gxvl71lMoIF4FkqD2teCxNCZN0ZEPCIvIdsdflxDAkQCB-4yxCPaIc8NpaYUI-wVIxDgDw-Kj4aRqBzc7-cYfP2tRSJDdcBZWkTid6bTi6LSYp4nTrDv9hI/s1600/IMG_20150909_101540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZgX5e3bP2hMVVHrdZZU0Gxvl71lMoIF4FkqD2teCxNCZN0ZEPCIvIdsdflxDAkQCB-4yxCPaIc8NpaYUI-wVIxDgDw-Kj4aRqBzc7-cYfP2tRSJDdcBZWkTid6bTi6LSYp4nTrDv9hI/s640/IMG_20150909_101540.jpg" width="640" /></a></div>
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<br /></div>
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<br /></div>
Unknownnoreply@blogger.com24tag:blogger.com,1999:blog-5625173146382269348.post-4794414335605981262015-09-21T17:27:00.000+02:002015-09-21T17:27:03.732+02:00Gluten-free Dairy-free breakfast barsI make a batch of these on the weekend and I'm sorted for brekky-on-the-go during a busy deadline week! My recipe was also published in the September issue of <i>Women's Health</i> magazine (below).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLnkTEOcnGghXSoKJXSTD_O_9NaklprpXR4UfLT_ZWOXyjkKNqlAl8uroBlKDOZBuOOBmSZ4f1vWidqGqEe_PRpVClpFQoubXHhQ6u99pnQCqgyr2A_VzErz8URTpTNGABUUuQUX6DuA/s1600/Screen+Shot+2015-09-21+at+5.23.45+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLnkTEOcnGghXSoKJXSTD_O_9NaklprpXR4UfLT_ZWOXyjkKNqlAl8uroBlKDOZBuOOBmSZ4f1vWidqGqEe_PRpVClpFQoubXHhQ6u99pnQCqgyr2A_VzErz8URTpTNGABUUuQUX6DuA/s640/Screen+Shot+2015-09-21+at+5.23.45+PM.png" width="488" /></a></div>
<br />
<br />
<br />
What You Need<br />
<br />
<style>
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<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1 tsp coconut
oil, for greasing tray</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">2½ cups rolled
oats</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">¼ cup raw cacao
nibs</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">100g pistachios,
shelled and chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">50g almonds,
chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">50g pumpkin
seeds </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">50g goji berries</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">¼ cup coconut
flour</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">½ cup coconut
flakes</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1½ cups almond
milk (or coconut milk), divided</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">5 medjool dates,
pitted and chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">2 ripe bananas</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroHB7bx4EYisy0vptuVy4n4jVQVuR7wKeSSrzbGNDX0VYLmCN69s2SG0rKSHJjgzij12J2W2xKrP5SCHaBeW4Kx5HgyMCsmE7PrMPYV7fY7axNDA4fySSp9P_O9OH1U06KG1lEZWJ4NM/s1600/brekky+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroHB7bx4EYisy0vptuVy4n4jVQVuR7wKeSSrzbGNDX0VYLmCN69s2SG0rKSHJjgzij12J2W2xKrP5SCHaBeW4Kx5HgyMCsmE7PrMPYV7fY7axNDA4fySSp9P_O9OH1U06KG1lEZWJ4NM/s640/brekky+bars.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Whitman RomanLF";">Method</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">1/ Preheat oven
to 120</span><span style="color: black; font-family: "Whitman RomanLF"; mso-bidi-font-family: "Lucida Grande";">°C<b style="mso-bidi-font-weight: normal;"> </b>and
g</span><span style="font-family: "Whitman RomanLF";">rease a large ovenproof
deep-dish tray. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">2/ Place the
oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut
flour and flakes into a large bowl. Mix to combine and form a well in the
centre. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">3/ Place 1 cup
almond milk in a small saucepan over medium-high heat. Add in the dates and
stir occasionally until the milk is bubbling and the dates start to break down,
forming a syrup. Pour into the oat mixture and stir to combine. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">4/ Mash the ripe
bananas and, using a hand blender, blend in the remaining half cup of milk to
form a thick liquid. Mix this into the oat mixture until everything is evenly
covered. </span></div>
<div class="MsoNormal">
<span style="font-family: "Whitman RomanLF";">5/ Press the
mixture into the dish and bake for one hour, then turn the temperature up to
150</span><span style="color: black; font-family: "Whitman RomanLF"; mso-bidi-font-family: "Lucida Grande";">°C</span><span style="font-family: "Whitman RomanLF";"> and bake for
a further 20 minutes or until the edges are nice and golden, but the mixture is
still chewy. Remove and allow to cool slightly before slicing into 12 bars. </span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-67931938207103666092015-09-21T17:18:00.000+02:002015-09-21T17:18:20.658+02:00Healthy tuna-avo lettuce cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cxV6YOw8Oa6BjZ7_iBHuVhZeSH78EoPNSk2oISnUFx_JGT77s5Jq3kekyYAl8fV-kTZcX3g4e58dVouR9KgqDR7w6uHeqXwd0ByKHYxwprdPWHjZcvRsJT3CH_o6bxM6nKzmwB4nCrY/s1600/tunacups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cxV6YOw8Oa6BjZ7_iBHuVhZeSH78EoPNSk2oISnUFx_JGT77s5Jq3kekyYAl8fV-kTZcX3g4e58dVouR9KgqDR7w6uHeqXwd0ByKHYxwprdPWHjZcvRsJT3CH_o6bxM6nKzmwB4nCrY/s640/tunacups.jpg" width="640" /></a></div>
<br />
<br />
Want a quick and healthy lunch idea?<br />
<br />
What You Need:<br />
<br />
1 tin tuna<br />
1 ripe avo<br />
1 tbsp preserved lemon, finely chopped<br />
salt<br />
freshly ground black pepper<br />
cos lettuce leaves<br />
<br />
Method:<br />
<br />
1/ Mix the tuna, avo, preserved lemon, salt and pepper together in a bowl.<br />
2/ Spoon dollops onto crunchy lettuce cups and eat!<br />
<br />
It's perfect for an office lunch at your desk on a busy day!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-31079359808326770452015-09-21T17:05:00.000+02:002015-09-21T17:05:04.574+02:00Cara Cara orange and almond tart
<style>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0b5m0FB9ncgKSyEqZR4Mk6vy1f0adXfRbBC4OzcnyE8hjB5poVZh_lbtYljwDPYwXebKOGyN_jBpHJ5vQP6rFo7BwY6Utk8gb_QqOjUNWLo7h2q4cxk6Nq2FgGEF00APufpCH3X1Efk/s1600/Screen+Shot+2015-09-21+at+5.02.37+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0b5m0FB9ncgKSyEqZR4Mk6vy1f0adXfRbBC4OzcnyE8hjB5poVZh_lbtYljwDPYwXebKOGyN_jBpHJ5vQP6rFo7BwY6Utk8gb_QqOjUNWLo7h2q4cxk6Nq2FgGEF00APufpCH3X1Efk/s400/Screen+Shot+2015-09-21+at+5.02.37+PM.png" width="386" /></a></div>
<div class="MsoNormal">
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Citrus is in season and there<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s such a wide variety on
SA shelves right now.
<div class="MsoNormal">
You can make this cake with any kind of oranges, naartjies
or even lemon (throw in some poppy seeds too while you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>re
at it).<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instead of using regular sugar, food ed Amy Rankin tested
Natura<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s range of GM-free, unrefined, unbleached sugars
(suitable for vegans). Bone char is used when processing regular (refined and
bleached) sugar, so check your labels to make sure you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>re
using a vegan-friendly product! To make this cake vegan-friendly, replace 6
eggs with 6 tablespoons flaxseeds mixed with 15 tablespoons water. Blitz
together in a blender and allow consistency to become gooey.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What You Need</div>
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<br /></div>
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1 tsp coconut oil, for greasing</div>
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6 extra-large free-range eggs</div>
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200g Natura<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s Dark Demerara sugar (or
brown sugar), plus 50g extra</div>
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200g almond flour</div>
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1 tsp baking powder</div>
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2 cara cara oranges (or regular oranges), zested</div>
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¼ cup Natura<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s Demerara powdered sugar
(or icing sugar)</div>
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¼ cup coconut flakes </div>
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<br /></div>
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Method</div>
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<br /></div>
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1/ grease a round springform cake tin and set the oven to
160 degrees Celsius. </div>
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2/ Crack all the eggs into a bowl and add 200g sugar. Beat
until well-combined and fluffy, about 2 minutes</div>
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3/ Stir in the almond flour, baking powder and orange zest until
just combined. Pour mixture into the cake tin and bake for 30 minutes. </div>
<div class="MsoNormal">
4/ In the mean time,<span style="mso-spacerun: yes;">
</span>squeeze the juice from one cara cara orange into a small saucepan, add
50g sugar and stir over a medium-high heat until the sugar dissolves.</div>
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5/ Peel and remove the segments from the second cara cara
orange, add to the cooking liquid and cook further, until a sticky syrup forms.
Add a little water to loosen if necessary. </div>
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6/ Remove tart from oven and allow to cool in tin slightly.
Remove from tin and place on a serving plate. Pour cooled syrup over. </div>
<div class="MsoNormal">
7/ Just before serving, sprinkle coconut flakes over the
cake and the icing sugar on top. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtUc7ITbwydWb5J4jNDhBIfgsNsD2oPT3wrD7_1HnDMPhNtTUQ3XHfKJrrttlnJiphLP2kUm5ix3XoIAkdI7eRh3VVaylm4YSANqr3isgTa9XYMrhi3M8_iY4kXsZAYbwXwixwVVnfBQ/s1600/20150813_094459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtUc7ITbwydWb5J4jNDhBIfgsNsD2oPT3wrD7_1HnDMPhNtTUQ3XHfKJrrttlnJiphLP2kUm5ix3XoIAkdI7eRh3VVaylm4YSANqr3isgTa9XYMrhi3M8_iY4kXsZAYbwXwixwVVnfBQ/s320/20150813_094459.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1Fk4YTu8hsPPs_PvXtYLTE9o32I4lyFO4Mk-aFl1x2TUV4C9GEs3Vt4P80SNDe2B36MX9QETNesg1Yr_FgrNpinBmQIWHbd9Vw4sQkNiaxPGZQ0MoN_2R7Hbz-KoPtZMh6IFxl_TjZk/s1600/20150813_093942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1Fk4YTu8hsPPs_PvXtYLTE9o32I4lyFO4Mk-aFl1x2TUV4C9GEs3Vt4P80SNDe2B36MX9QETNesg1Yr_FgrNpinBmQIWHbd9Vw4sQkNiaxPGZQ0MoN_2R7Hbz-KoPtZMh6IFxl_TjZk/s320/20150813_093942.jpg" width="320" /></a></div>
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<br /></div>
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Cook<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s note: if you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>re
diabetic or allergic to sugar, use xylitol instead of sugar for the cake and
syrup and serve with coconut flakes only.</div>
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<br /></div>
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<br /></div>
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<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-2466569526141506602015-05-28T14:10:00.000+02:002015-05-28T14:10:03.198+02:00Happy Burger Day Healthy Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5kG01Jf8T6cAz6ee7Jp1hQsW20YE61od0oLW3shQ3EuZrZCGUVTIm1Xf4_OB9POtU7iO_e6IOjDcyNcZKU2hrkuV0UwsD8arUnC0GuToN_kQ3y7Q9ijbcpP8ZJ6NR04GYDx0kTJh9Bc/s1600/Screen+Shot+2015-05-28+at+10.37.02+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5kG01Jf8T6cAz6ee7Jp1hQsW20YE61od0oLW3shQ3EuZrZCGUVTIm1Xf4_OB9POtU7iO_e6IOjDcyNcZKU2hrkuV0UwsD8arUnC0GuToN_kQ3y7Q9ijbcpP8ZJ6NR04GYDx0kTJh9Bc/s640/Screen+Shot+2015-05-28+at+10.37.02+AM.png" width="640" /></a></div>
<br />
<br />
Yes, you can make a healthy – and super-tasty burger. Try this gluten-free recipe that I made and if you want to keep it dairy-free, just ditch the goat's cheese. Although just a small amount of it will go a long way! Serve with some sweet-potato chips on the side!<br />
<br />
Make 8, serves 4. <br /><br />What you need:<br /><br />500g ostrich mince<br />1 red onion, finely chopped<br />1 clove garlic, finely chopped<br />1 small red chilli, deseeded and finely chopped<br />1 jumbo free-range egg<br />1 tbsp gluten-free rice flour<br />Finely chopped fresh herbs, like basil and parsley<br />Ground coriander<br />Salt and pepper<br />16 large brown mushrooms, stipes removed<br />Extra-virgin olive oil<br />Butter-lettuce leaves<br />Two tomatoes, sliced into rings<br />Chevré, for serving (optional)<br />Chilli sauce, for serving (optional)<br /><br />Method:<br />1/ Combine the mince, onion, garlic, chilli, egg, flour, herbs and spices in a large bowl. Make eight small patties. <br />2/ Sprinkle some extra-virgin olive oil onto a hot griddle pan and cook the patties in batches. Set aside to keep warm in the oven.<br />3/ While the pan is nice and hot, add a little more olive oil and sear the mushroom caps in batches until slightly browned and cooked. <br />4/ Assemble the “burgers” by laying down 8 mushroom caps, topping with a piece of lettuce, a slice of tomato, a patty and some goat’s cheese (optional), plus a drizzle of chilli sauce for those wanting extra zing. Top with the other mushroom halves and serve. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-83925549490537496562015-05-28T14:03:00.000+02:002015-05-28T14:03:28.118+02:00Vegetarian Bibimbap Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uw0PhVPG9lc0-cJdZR0PYj7BanyCMFSVXDTssEeubAeTEmk1PIwdLBXTWojmqkl3SEevtJ_aPNYKnI-oG7gNN2Oocwhb5pVIbxUL6I9lhw6kaeSnGkiWTEj6uc2nu9WjKM754QdpobA/s1600/20150513_192430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uw0PhVPG9lc0-cJdZR0PYj7BanyCMFSVXDTssEeubAeTEmk1PIwdLBXTWojmqkl3SEevtJ_aPNYKnI-oG7gNN2Oocwhb5pVIbxUL6I9lhw6kaeSnGkiWTEj6uc2nu9WjKM754QdpobA/s640/20150513_192430.jpg" width="480" /></a></div>
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I received a box of fresh produce and rice from Spekko with
a tag saying: inspiration. I had to come up with a recipe using the rice and
fresh produce, which included 1 purple cabbage, 3 peppers, 2 bags of Spekko
rice, baby fennel, mushrooms and spices. Here<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s what I did:</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3UsfO767_iYR30bZdXuHMBqB2P88Wb7BvZ4lwEsy8ntfDyeRyii4DwIDywuzhkXPDhJ0rEAn8Ic4EwP9oFi5KEyA57zq3v9QQEOh3lChPLRSnuX5WrxSWEe4tHT3dTWhcCiaLQkyfD8/s1600/20150513_182827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3UsfO767_iYR30bZdXuHMBqB2P88Wb7BvZ4lwEsy8ntfDyeRyii4DwIDywuzhkXPDhJ0rEAn8Ic4EwP9oFi5KEyA57zq3v9QQEOh3lChPLRSnuX5WrxSWEe4tHT3dTWhcCiaLQkyfD8/s400/20150513_182827.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPV7zo5tQ0WvUMgk4qkVhOqvurOjK3X-3wgviLPOs5EGKDl0ALYfPfXhIs8NW0LWV0N4q_mAhLoMKXdbAmxAXuq6snxc0jIVgRI9bavEG-zxlAsTzpGCHtBTMfAGNeb8irys-vHjyadU/s1600/IMG_20150514_123543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPV7zo5tQ0WvUMgk4qkVhOqvurOjK3X-3wgviLPOs5EGKDl0ALYfPfXhIs8NW0LWV0N4q_mAhLoMKXdbAmxAXuq6snxc0jIVgRI9bavEG-zxlAsTzpGCHtBTMfAGNeb8irys-vHjyadU/s640/IMG_20150514_123543.jpg" width="640" /></a></div>
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The first thing that popped into my mind was to make stuffed
peppers, but I thought that would be a bit boring, so I decided to make a
vegetarian version of a Korean dish that I like, called Bibimbap, meaning <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">‘mixed
rice’</span>. It<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>s essentially fried rice served
in a warm (or hot stone) bowl, with sautéed vegetables arranged in separate
sections (usually including ground beef) on top with chilli paste and a raw egg
in the centre. The dish is served like this and just before you eat it, you
take chopsticks and mix it all together. The egg will scramble with the rice
because of the hot temperature, but, if raw egg freaks you out, just gently fry
or poach the egg and pop it in the centre before serving.</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
What You Need</div>
<div class="MsoNormal">
1 cup of spekko brown basmati rice</div>
<div class="MsoNormal">
Extra-virgin olive oil or avocado oil</div>
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1 clove garlic, very finely chopped</div>
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10-12 mushrooms, roughly chopped</div>
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2 handfuls of baby spinach</div>
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1 large carrot, finely sliced (or julienned)</div>
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1/3 head of purple cabbage, finely sliced</div>
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1 head baby fennel, finely sliced</div>
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Sriracha sauce (traditionally, gochujang is used) </div>
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1 red pepper, finely sliced</div>
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1 handful of fresh sprouts</div>
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2 extra-large free-range eggs</div>
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2 spring onions, finely sliced</div>
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Toasted sesame seeds</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
Method</div>
<div class="MsoNormal">
1/ Cook rice according to packet instructions. </div>
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2/ Get your sauté pan hot and ready – you<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>re
going to cook the veggies in individual batches and then set them aside in
different bowls. </div>
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3/ Add a drizzle of oil, then add the garlic, cook for 30
seconds, then add mushrooms. Once mushrooms are cooked, remove from pan, place
in a bowl, put the pan back on heat with a drizzle of oil and cook the spinach.
Once the spinach has wilted, remove, place in a bowl and set aside. Do the same
with the carrot, cabbage and fennel. You want the carrot, cabbage and fennel to
be cooked, but they must still retain a crunch. </div>
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<br />
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4/ Once the rice is cooked, add some oil to a wok and start
frying the rice. After a few minutes, add a few squirts of Sriracha sauce. This
adds a great garlic/chilli flavour. Add more if you don<span style="font-family: "MS 明朝","serif"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">’</span>t
mind a little heat. Stir into the rice and fry for another few minutes. </div>
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5/Spoon rice into hot stone bowls, or, if you do not have
the correct bowls, simply assemble the ingredients in the wok as follows: place
each of the vegetables on top of the rice in segments, including the fresh
peppers and sprouts. Leave a space in the centre for the eggs. </div>
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6/ Break the eggs carefully into the centre of the
vegetables. Top with spring onions and sesame seeds and serve. Mix at the table
and eat. Add extra Sriracha sauce if needed. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-9634685854058757552015-05-28T13:57:00.001+02:002015-05-28T13:57:48.410+02:00Gluten-free fig, honey & almond tart<strong>This is a really simple gluten-free, dairy-free tart. If you prefer things a little more on the savoury side, then just leave out the xylitol. I made it for the WH ed for her birthday a couple weeks ago and it's a winner!</strong><br />
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<strong> </strong><br />
<br />
<strong>What You Need</strong><br />
6 tbsp coconut oil<br />
3 jumbo free-range eggs<br />
3 tbsp xylitol<br />
2 cups almond flour<br />
1 pinch salt<br />1/4 cup honey<br />
10 to 12 fresh figs, quartered<br />
<br />
<strong>Method</strong><br />
1/Preheat oven to 180. Grease a spring-form cake tin or tart dish with coconut oil.<br />
2/ Add all the ingredients and mix well until there are no lumps.<br />
3/ Pour into the greased cake tin. Add fig quarters in concentric
circles and bake for 40 to 50 minutes or until golden, but the interior
is still soft and moist.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-44667210605141335232015-05-12T22:12:00.000+02:002015-05-12T22:12:11.850+02:00The truth about olive oil – a visit to GabrielskloofI was lucky enough to be invited out to a boutique wine and olive oil farm in Bot River called Gabrieldskloof to learn about how extra-virgin olive oil is made and about all its nutritional values and properties.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd7JWysVsDesqfEFnjPmGWaMf34s9EcQApQH25o0nVYSzVmK6bonnK2Bc2jZ2WNHES684CBDx9l865OTevEjHai2-plnfiTAlvzPp-RHi6YPqhxN_CH0ogHgxauQQPbYLoGdCD2SNzNE/s1600/IMG_20150505_124048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd7JWysVsDesqfEFnjPmGWaMf34s9EcQApQH25o0nVYSzVmK6bonnK2Bc2jZ2WNHES684CBDx9l865OTevEjHai2-plnfiTAlvzPp-RHi6YPqhxN_CH0ogHgxauQQPbYLoGdCD2SNzNE/s640/IMG_20150505_124048.jpg" width="640" /></a></div>
<br />
<br />
The timing of this visit coincided with the fact that lately a few people have been asking me what I think of olive oil and the (new) fear that it might be carcinogenic. Calm your panties people – there are some facts to get straight here. AND IT IS GOOD FOR YOU!<br />
<br />
Here are 10 very important facts I learn't about extra-virgin olive oil:<br />
<br />
1. Extra-virgin olive oil has a smoking point of 207 degrees Celsius, this means that for your general roasting (180 - 200), extra-virgin olive oil is ideal. Don't use it for deep-frying (who can afford to anyway?). Best for drizzling over anything: pastas, salads, pizzas and used in dips.<br />
<br />
2. For an olive oil to be classified as extra-virgin, there are strict processes and measures taken in SA. To make sure you are getting quality-assured extra-virgin olive oil, always only buy olive oil with the SA OLIVE stamp. And only buy bottles that say "extra virgin".<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
3. For an olive oil to be classified as extra-virgin, it has to be pressed (or, more accurately, cold-extract) within 12 hours of picking. Gabrielskloof does theirs within six hours.<br />
<br />
4. You must consume extra-virgin olive oil within 1 to 2 months of opening. Oxygen interaction and light will make the olive oil go rancid and olive oil loses nutrients as it ages. Store it in a dark, cool cupboard and never decant it into those colourless glass bottles you so often see on local restaurant tables. In fact, never use olive oil from said glass decanters at restaurants.<br />
<br />
5. Want to know how you can tell that an olive oil is going off/has gone off? It has an oily, buttery smell. Fresh extra-virgin olive oil will smell like earth and artichokes (indicative of the fruit).<br />
<br />
6. Olive oil only has a shelf life of two years and will often only reach supermarkets four months after pressing. This is why it's important to check the SA OLIVE stamp as it will also have the vintage of the olive oil. Do not consume a olive oil older than two years, i.e: no 2012 vintage in 2015.<br />
<br />
7. Always buy olive oil in antique (green) glass bottle or a tin instead of a colourless glass bottle, this will help preserve it.<br />
<br />
8. Most olive oil producers no longer 'press' olive oil, but instead use cold extraction. This is a more hygienic practice and it is done in a room with a cool temperature (very important in SA, where our temperatures are high). Gabrielskloof extracts their olive oil in a room set to 18 degrees Celsius.<br />
<br />
9. Extra-virgin olive oil is packed with nutrients and very high in monounsaturated fatty acids and is a really healthy alternative to other vegetable oils. You can also rub it into your skin as a moisturiser.<br />
<br />
10. South Africa produces excellent quality extra-virgin olive oils and many local producers have won big international awards. Always rather support local (not only for the carbon footprint), but because you can be assured of the quality of local oils (remember the SA OLIVE stamp).<br />
<br />
For more info on Gabrielskloof, visit: <a href="http://www.gabrielskloof.co.za/olives-lavender/">http://www.gabrielskloof.co.za/olives-lavender/</a><br />
For more info on SA OLIVE, visit: <a href="http://www.saolive.co.za/">http://www.saolive.co.za</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9iShMcBDpJLy5n8aUznSoneQRhiBgnZkTOEu2UhEyxw9LL3ICqN-sJBI_nWKndHbu-op2e-x7OjXLx1S_jujPLIyHP7YIMPN_jRTmMpIrNRDG_mzt8ryvxhc9ue1bbVBdAzLOe227bY/s1600/20150505_121301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9iShMcBDpJLy5n8aUznSoneQRhiBgnZkTOEu2UhEyxw9LL3ICqN-sJBI_nWKndHbu-op2e-x7OjXLx1S_jujPLIyHP7YIMPN_jRTmMpIrNRDG_mzt8ryvxhc9ue1bbVBdAzLOe227bY/s640/20150505_121301.jpg" width="480" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-66383932795608592912015-05-12T21:24:00.000+02:002015-05-12T21:24:31.890+02:00Homemade gluten-free pizza with bacon jam and goat's cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd02BdfI9bTbXFvypG82QAhrEjTgjt-zJdMMIpXJFASeh1qdd8h5tb3QDq5AcaUczRa3XJpQJmQ_vDu6n9uMFU3e6ArnZH9Osm_JBLzIgpG9l1obpmkZXFCX_mFUcj-8O8OF7qjhbhgsg/s1600/20150512_201756-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd02BdfI9bTbXFvypG82QAhrEjTgjt-zJdMMIpXJFASeh1qdd8h5tb3QDq5AcaUczRa3XJpQJmQ_vDu6n9uMFU3e6ArnZH9Osm_JBLzIgpG9l1obpmkZXFCX_mFUcj-8O8OF7qjhbhgsg/s640/20150512_201756-2.jpg" width="640" /></a></div>
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After a sweaty SWEAT 1000 workout tonight I was craving salt and some carbs. I'd had a low carb day: bananas for breakfast, leftover roast chicken and avo for lunch, so I decided to cook up some gluten-free pizzas.<br />
<br />
Normally I would make the bases from scratch, but – sweaty gym gear in tow – I needed a quick fix and found these awesome gluten-free pizza bases at my local SPAR. The brand is Mom 'n Ty's (a local Cape Town gluten-free food company) and the pizzas are pre-baked, so just need 10 minutes in a super-hot oven (230 degrees C) and you're done.<br />
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I also received a jar of Melissa's The Food Shop's Bacon Jam to try out, so I killed two birds with one stone and whipped up some quick pizzas – my husband was only too thrilled to be getting pizza on a week night ;-)<br />
<br />
I bought some Karoo goat's milk cheddar (I already had chevré in the fridge), grabbed some tomato paste out the cupboard and set to work.<br />
<br />
I spread a 1 tbsp tomato paste thinly on each base, sprinkled over some chevré and grated cheddar, dolloped bits of bacon jam over and shoved the pizza bases in the oven. Out and on my plate all in less than 15 minutes! Now that's quick eating! I sprinkled some fresh home-grown basil over, a drizzle of olive oil and a pinch of dried chilli flakes before serving. YUM! Definitely a new quick-and-easy fave. I'll just add some fresh ago on top afterwards next time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJPfy22_5LhhIehzoRVR3GfOnPaNPhN15goAsvjX-gl2KCNTiMuNt4yCkMKeF8C18h8lbUl_-uLPuDKALsJhImYx0JIqKlt-i2lImn7mOObxmPBi24uFiBNhj75fny5R_v8BW2A7h9Z8/s1600/IMG_20150512_205900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJPfy22_5LhhIehzoRVR3GfOnPaNPhN15goAsvjX-gl2KCNTiMuNt4yCkMKeF8C18h8lbUl_-uLPuDKALsJhImYx0JIqKlt-i2lImn7mOObxmPBi24uFiBNhj75fny5R_v8BW2A7h9Z8/s640/IMG_20150512_205900.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-21173061484953305772015-05-06T19:12:00.001+02:002015-05-06T19:12:11.257+02:00Paleo-style banana-nut muffin recipe
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<br />
This recipe is #grainfree, #glutenfree and #dairyfree. To
make it vegan, simply whip up some flax seeds with water to replace the eggs.
There is absolutely no sugar or sugar replacement added, making them a great
breakfast for diabetics.
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The bananas and coconut flour give off some sweetness,
although these are definitely more savoury and nutty. You can add a touch of
honey to the mixture if you prefer a sweeter treat. The muffins are also very
light and fluffly, unlike some other gluten-free recipes, which tend to be
pretty dense. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-BZEAqyD-LRPbplhQaf4eVcejO_nlFilyP6evj2sx3QWFulGtBg52RfEp0zGE-KETLW6vVmE0k9rak7jmGGV6jBLYnwJaEG6Um1xV1iN6Hdhyphenhyphenu6gHO3Fy6YjYVvbbL6Za9Bt6lpP5jU/s1600/banana+nut+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-BZEAqyD-LRPbplhQaf4eVcejO_nlFilyP6evj2sx3QWFulGtBg52RfEp0zGE-KETLW6vVmE0k9rak7jmGGV6jBLYnwJaEG6Um1xV1iN6Hdhyphenhyphenu6gHO3Fy6YjYVvbbL6Za9Bt6lpP5jU/s1600/banana+nut+muffin.jpg" height="360" width="640" /></a></div>
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What You Need<div class="MsoNormal">
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Makes 12 muffins</div>
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3 ripe bananas</div>
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4 free-range extra-large eggs</div>
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¼ cup coconut oil</div>
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½ cup coconut flour</div>
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¼ cup almond flour</div>
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1 tsp baking soda</div>
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Seeds from a vanilla pod (or 1 tsp vanilla essence)</div>
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Method</div>
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1/ Preheat oven to 200 degrees Celsius. </div>
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2/ Mash banana, mix in eggs and coconut oil until
well-combined. </div>
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3/ Add in the rest of the ingredients and mix until fairly
smooth. </div>
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4/ Pour equal amounts of batter into the muffin tray. </div>
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5/ Bake for 15 minutes until golden and set. </div>
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6/ Remove from oven and allow to cool in muffin tray, before
serving.</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5625173146382269348.post-23854443551542710732015-05-06T19:09:00.000+02:002015-05-06T19:09:16.083+02:00Gluten-free, dairy-free pancakes
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"> </span>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">When I was about 10, my dad’s mother taught me
how to make the simplest pancakes with the Number 1 recipe. It’s called “Number
1”, because you only need one portion of each ingredient, so as a 10-year-old,
I memorised it and still use it today. However, I’ve tweaked the ingredients to
make the pancakes suit my gluten-free, dairy-free lifestyle. </span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">What You Need</span></div>
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<br /></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 cup of soy milk</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 cup of gluten-free cake flour</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 egg</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 tsp baking powder</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1/ Mix all the ingredients together and gently
fry dollops of batter in a pan over medium heat. </span></div>
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(blueberries, strawberries, pomegranate arils) and honey and a sprinkling of
cinnamon if you like.</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-59225800422593268842015-05-06T18:48:00.003+02:002015-05-06T18:48:48.644+02:00Azure food and wine pairing dinner with Stellenzicht WinesA couple weeks ago I attended one of Azure's Food & Wine Pairing Evenings hosted by Stellenzicht winemaker, Guy Webber and Azure Executive Chef, Christo Pretorius. <br />
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After being shown to our table with a glass of Sauvignon Blanc in hand, I found myself luckily placed next to the winemaker. He explained that the Golden Triangle wines that we were tasting got their name from the "golden ratio" (2:2:1), which indicates perfect balance, which he feels is also reflected in the wines he makes. We also spoke about his love of Pinotage and he was determined to change my not-the-biggest-fan-of-Pinotage mind. He succeeded.<br />
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After our amuse bouche and delightful breads (yes, they have gluten-free breads available!!), the chef introduced the rest of the meal and Guy got up to talk a bit more about the wines.<br />
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We started with a sous vide salmon trout with oyster soup, which was paired with the Stellenzicht Sémillon Reserve 2009. It was probably my favourite wine of the night! You don't often find a 100-percent Sémillon and the wine had a lovely complexity and full-mouth flavour that had me asking for a second glass in, well, seconds.<br />
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Next up was the hanger steak tartare with sourdough toast, mustard mayo, egg yolk, crispy capers and pickled onion. This was paired with the Stellenzicht Rhapsody 2007, a Cape Blend (Yes, that means it contains more than 30-percent Pinotage), which was a rich, robust blend. Spicy and fruity.<br />
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We then had a rather impressive palate cleanser (just look at this pic!), before moving on to the Char Sui Blesbok with barbecue glaze, mushroom ragout, potato espuma and gremolata sauce. This was paired with the Plum Pudding Hill Syrah 2009. I'm a big Shiraz-lover, so I was looking forward to this one! An elegant, fruity, spicy wine that left me wanting more... But it was a pretty even toss-up between the Rhapsody and the Plum Pudding.<br />
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Our dessert consisted of a black sesame cake with port ice cream, coconut crumble and cured lemongrass. Paired with this was the Cellarmaster's Release Chardonnay, which contains no sulphates – something else Guy is very passionate about. The wine was buttery, yet fresh and clean. I thought it worked nicely with the dessert, but it was a bit tricky for my palate to go from two big reds back to a white and perhaps I didn't appreciate the Chardonnay as much as I would have if I'd tried it before the reds. <b></b><br />
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We left soon after the petit fours were served as we were tired and had probably had too much wine at this stage!<b> All in all it was a fantastic evening and I definitely recommend it for anyone who has an interest in food and wine pairing – and great conversation. </b><br />
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<b>The next one: </b>Friday 29 May: Morgenster Wine & Olive Estate<br />Based in Somerset West and dating back to 1711, Morgenster produces internationally acclaimed Bordeaux-style wines and award-winning extra<b>-</b>virgin olive oil, with four Bordeaux cultivars grown on the Estate: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.<br />
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<b>For more info on Stellenzicht wines, visit <a href="https://www.stellenzicht.co.za/">https://www.stellenzicht.co.za/</a></b><br />
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<b>What else is new at Azure: </b><br /><br />
The Dinner & Movie nights make for an ideal winter date night or evening out with friends or family. For only R475 per person, movie fans get to combine the pleasures of a three-course menu at Azure with a VIP silver screen experience, courtesy of the hotel’s very own 16-seater cinema. The hotel’s monthly movie schedule meanwhile features something for everyone, from recent blockbusters (The Hunger Games – Catching Fire) and comedies (The Internship), to classics (Casablanca), dramas (Black Swan) and chick flicks (Sex and The City). <br />
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Visit <a href="http://www.12apostleshotel.com/">http://www.12apostleshotel.com/</a> for more info.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-59948319560069991122015-04-23T22:36:00.001+02:002015-04-23T22:36:09.196+02:00Launch of the New Bacon Bar on Bree Street<div class="separator" style="clear: both; text-align: center;">
Tonight I was invited to the launch of the brand new bacon bar on Bree Street (where else?).</div>
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The bustling spot, previously home to Sarah Ord Interiors, was packed with journos, local foodies, a giraffe and the fabulous Roger from Jorgensen's distillery – who was there launching his new hibiscus pink gin. (For more info, visit: <a href="http://www.jd7.co.za/">http://www.jd7.co.za</a>)</div>
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The decor is minimalistic, but rustic-chic, as most Bree-town spots are. I loved the wallpaper downstairs, next to the room that acts as an art gallery. </div>
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The bacon bas is the brainchild of Richard Bosman – well-known for his charcuterie around South Africa – and will feature a menu of sandwiches and a selection of his meats for tasting and for sale to take home. They do not yet have a liquor licence, but are awaiting approval.</div>
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With the success of the bacon bar in Franschhoek, it's no surprise that Cape Town would want its own taste of piggy, although one of my favourite things tonight – besides the crispy crackling, also for sale – was not made from pig at all. I loved the chicken wings, basted in bacon sauce. I mean, who does not love a sticky chicken wing (as long as no one is watching you getting down and dirty, looking like <i>The Bone Collector</i>)?<br />
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The bar is a daytime spot – but it will stay open at night for #firstThursdays – so make sure to grab some lunch when you're in the neighbourhood.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-56510419482362979012015-04-23T22:14:00.001+02:002015-04-23T22:14:17.855+02:00Wine and Food Winter Weekend Getaways at Bushmans Kloof<div class="separator" style="clear: both; text-align: center;">
Planning a getaway this winter? Look no further than the Cederberg! Bushmans Kloof Wilderness Reserve and Wellness Retreat is the go-to destination for delicious signature Food and Wine Weekends held in June, July and August.</div>
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Executive Chef Floris Smith will be teaming up with respected local winemakers from four top wine farms, to create inspired culinary creations that perfectly capture the tastes and flavours of the Cape Floral Kingdom.<br />
All weekends will include special presentations, talks and tastings, nature drives, rock-art excursions, all meals, wine and lodge activities.<br />
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The dates for the gourmet weekend getaways are as follows:<br />
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Glen Carlou 29 – 31 May 2015<br />
Bouchard Finlayson 26 - 28 June 2015<br />
Cederberg Private Cellar 24 – 26 July 2015<br />
Constantia Uitsig 21 – 23 August 2015<br />
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From R2 635 per person per night, sharing and including all meals and lodge activities<br />
Follow these guys on twitter for more info:<br />
@BushmansKloof <br />
@FiveStarPRZAUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-80678158109532872892015-04-23T22:05:00.002+02:002015-04-23T22:05:39.751+02:00New Cape Town City Walk SaturdaysThe first ever City Walk Saturdays was launched by the Cape Town Partnership last weekend on the 18th of April.<br />
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<br />
<br />
The event featured Capoeira, tango and swing dance sessions, a tranquillity zone with meditation and yoga, jumping castles and kids storytelling time. Skateboarders whizzed through the space and curious squirrels watched as giant scrabble and pavement chalk unfolded. Onlookers were treated to special sound effects of the Sound Project and puppets entertained people along the route... just imagine the colourful, cultural circus...<br />
<br />
The City Walk is a new storytelling route that encompasses the Company’s Gardens, St George’s Mall and the Fanwalk. It will be activated every third Saturday of the month – expect events, installations, experimental ideas and art. The next ones take place on 16 May and the one after on 20 June from 10am to 2pm.<br />
<br />
Locals and visitors will be able to access the City Walk area’s cultural, architectural and historical landmarks through the route map, available at outlets along the way and through Cape Town Tourism.<br />
<br />
For more information follow the Cape Town Partnership on Twitter @ctpartnership and use #walkcapetown, or visit <a href="http://www.capetownpartnership.co.za/">http://www.capetownpartnership.co.za</a> or call 021 419 1881.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-44982531671790902482015-04-20T18:20:00.002+02:002015-04-20T18:20:53.080+02:00New Monthly Good Night Market at the V&A Waterfront Watershed<style>
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<b><span style="font-family: Times; font-size: 19.0pt; mso-bidi-font-family: Times;">Make sure you're free next week Wednesday for the launch of the inaugural Monthly ‘Good Night Market’ at the V&A
Waterfront's newly revamped creative space: The Watershed.</span></b><br />
<span style="font-family: Times; font-size: 19.0pt; mso-bidi-font-family: Times;"><br /></span>
The market is expected to run every last Wednesday of the month. Entertainment will run from 6pm to 9pm: a celebration of local creativity. Expect live music, artsy food trucks, stylish drinks bar, exhibitions and a general good time!</div>
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A large-scale photographic exhibition called “Unordinary”
will be housed in the east wing of The Watershed on the evening of the first Good
Night Market, with visitors free to explore all The Watershed has to offer.</div>
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<span style="font-family: Times; font-size: 15.0pt; mso-bidi-font-family: Times;">Entrance to the Good Night Market is free.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-33223075453737495962015-04-20T18:13:00.000+02:002015-04-20T18:13:04.087+02:00South Africa's First Pinotage Lounge<br />
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L’Avenir wine estate in Stellenbosch has unveiled its exclusive Pinotage Lounge... Enthusiasts of the varietal can experience exclusive tastings hosted by the winemaker, Dirk Coetzee. Not only can the space be booked for intimate events and corporate functions, but visitors now have the opportunity to taste and purchase rare older vintages dating back to the 1970s.<br />
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Pinotage, a blend of the notoriously fickle Pinot Noir grape and the hardier Hermitage (commonly known as Cinsault), has been cultivated exclusively in South Africa since the early 1940s and is recognised for its red-fruit characteristics often showing notes of chocolate and tobacco with soft tannins on the palate.<br />
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Book your vista by emailing info@lavenir.co.za or contact Hantie Smit on 083 627 5551. For more information about the wine estate, visit <a href="http://www.lavenirestate.co.za/legal">http://www.lavenirestate.co.za/legal</a><br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5625173146382269348.post-60270012936947802392015-04-17T12:35:00.000+02:002015-04-17T12:35:45.389+02:00Wheat-Free Vegan Super Salad<div class="articleContent">
Getting bored of the usual cucumber and lettuce, but trying to get enough greens?
Salads don’t need to be boring. Liven yours up by swapping iceberg
lettuce for baby spinach or rocket and kale. This will also boost your
nutrient count! Don’t want to lose the protein? You don’t have to. Swap
out that smoked chicken or bacon for a few tablespoons of quinoa. It’s
healthier too.<br />
When I’m on deadline, I need easy-to-make desk lunches that can keep
me feeling energised throughout the afternoon. I mostly stick to salads
because they’re light – so I don’t get that 2:30pm lethargy – and I can
cram in extra veg.<br />
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<br />
<strong>What You Need</strong><br />
1 handful kale<br />
1 handful rocket<br />
1 handful baby spinach<br />
3 to 4 tbsp quinoa<br />
2 tbsp mixed sprouts<br />
2 tbsp chopped sundried tomatoes<br />
2 tbsp thinly sliced carrot<br />
2 tbsp shredded cabbage<br />
A few Kalamata olives<br />
1 tsp goji berries<br />
1 tsp dried cranberries<br />
A drizzle of extra-virgin olive oil<br />
A squeeze of fresh lemon juice<br />
<br />
<strong>Method</strong><br />
Toss all the ingredients together and serve. If you’re packing it for
the office, don’t dress the salad until you’re just about to eat.<br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5625173146382269348.post-11242959172475379162015-04-17T10:12:00.002+02:002015-04-17T10:12:48.611+02:00Gluten-free, dairy-free dark-chocolate tart
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<b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">This recipe is a classic that I make regularly for dinner parties. </span></b></div>
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<b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"><br /></span></b><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span><b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"></span></b><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span>
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<b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">It doesn’t require any oven time and
your vegan buddies will love it too! But this recipe does come with a
disclaimer: warning, very rich! You can leave the sugar out, I only add it
in to take the edge off the bitter chocolate. Alternatively, you can use 75%
Lindt instead of the 85% or 90%. You can add extra raspberries as desired. </span></b><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4J5eEJCrq4OViitr4TUPeCY7X8E6KL1KN8-GKX7Vh8Gvhq3DhFv9fl_R6unC_tLKQFXzjLyzUFP1BTFvCnGeSE8avdjpElbPrSz7Dm6SPHAvk4OfJRrIcD4XzZzh9mQVcbkeM3NSbq-U/s1600/20150108_213812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4J5eEJCrq4OViitr4TUPeCY7X8E6KL1KN8-GKX7Vh8Gvhq3DhFv9fl_R6unC_tLKQFXzjLyzUFP1BTFvCnGeSE8avdjpElbPrSz7Dm6SPHAvk4OfJRrIcD4XzZzh9mQVcbkeM3NSbq-U/s1600/20150108_213812.jpg" height="360" width="640" /></a></div>
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<b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">What You Need</span></b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"></span></div>
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<i><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">SERVES 8 TO 10</span></i><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"></span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 cup desiccated coconut</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">3 tbsp coconut oil, plus a little extra</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 tin coconut cream </span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">2 large slabs 85% or 90% Lindt chocolate (Lindt
70% and above does not contain dairy)</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">2 tbsp icing sugar or two sticks of sweetener, plus
extra for sprinkling over afterwards (optional)</span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1 tub (125g to 150g) raspberries</span></div>
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<b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">Method</span></b><span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"></span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">1/ Mix the desiccated coconut with the
coconut oil. Press firmly onto the bottom of a springform tart tin. It should
just be enough to cover the bottom so that you cannot see the base of the tin.
Depending on the size of your tin you may need to add some more desiccated
coconut. Grease the sides of the tart tin with coconut oil too. Place the
tin in the freezer while you prepare the mixture, so it firms up and hardens
instantly.</span><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">2/ Place the coconut cream in a saucepan over
low heat. Stir until warm. Break the chocolate into pieces and add them to the
coconut mixture. Stir until the chocolate has melted and a
ganache-style mixture forms. Add your icing sugar or sweetener and stir to
combine. Pour mixture into the chilled tart tin and leave in the fridge to set
over night (or for at least 4 hours).</span><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span></div>
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<span style="font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;">3/ Remove the tart from the fridge and gently
remove the sides of the tart casing. Slide a spatula under the tart to remove
the bottom from the base and place the tart on a serving tray. Sprinkle fresh
raspberries over with a dusting of icing sugar and serve.</span><span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: Times;"></span></div>
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