Mosbolletjies anyone? Mosbolletjies is an Afrikaans bun or bread that is sweet in taste and was originally made in the wine regions of the Western Cape of South Africa. It originated from the French Huguenots who made it using the leftover wine must as a leavening agent, adding additional spices like …
These fritters are a fun way to spice up ground meat and zucchini, neither of which are very exciting on their own. Be kind to yourself, your family and the environment and make sure you know where your meat comes from! Bon appétit!
This recipe was created in memory of all those Sundays when we had broccoli, cauliflower and white cheese sauce as a side for lunch! It used to be the only way I could eat broccoli and cauliflower. How times have changed!
It’s a mouthful! This tangy mayo compliments everything from salads to hamburgers to sweet potato fries to wraps. And the healthy fats from the coconut- and olive oil and cashew nuts make it quite filling. Definitely a nice-to-have in the refrigerator!
The humble onion is one of the healthiest foods you can eat! Raw onions contain Manganese, Folate, Potassium, Phosphorus, Vitamins B1, B6 and C. It has a long list of health benefits, which include helping to balance blood sugar and prevent insulin resistance, being anti-inflammatory, antibacterial and antifungal, lowering cholesterol, …
Grain-free rolls! Serve with soup, fried eggs, chicken-liver spread, avocado, as a dinner roll with meals, or, as our children love it, topped with butter/coconut oil and honey!
We love beetroot! And beetroot loves our bodies. Eating beetroot helps lower your blood pressure, fights inflammation, supports detoxification, and boosts your stamina. These lovely bright red vegetables contain essential minerals like potassium and manganese, as well as vitamin C, folate and fibre. What a win! And they taste good …
We all know the health benefits of leafy greens like kale, spinach and beetroot leaves. Best way to eat them? Grab a handful out of the fridge and chew. And chew. And chew the cud. Right? Or maybe steam them until they are just about as soggy as you can …
