Category: Recipes

It’s International Hummus Day on 13 May and we love this healthy dip! It’s so versatile and easy to make. To celebrate, we have a trusty recipe and three ways to spice it up!

Happy Hummus Day! Hummus is a healthy plant-based dip that can be used in a buddha bowl, to spread on toast, inside wraps or crackers and it’s – of course – an excellent addition to a mezze platter or pita night.

Here is our trusty hummus recipe and three ways to add an interesting twist!

What You Need:

• 2 x 400g tins of chickpeas, rinsed and drained
• ½ tsp of bicarbonate of soda
• 120g tahini (sesame seed paste)
• 1 clove garlic, very finely chopped
• 1 to 2 tbsp freshly squeezed lemon juice.
• Pinch of sea salt
• Pinch of freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/3rd cup of water

Method:

1/ Blitz all ingredients together until smooth, adding a little water at a time, until the desired consistency is reached. Add only 1 tbsp of lemon juice and taste to test, adding more as needed.

Add the hummus twists!

1. Spicy Hummus
   Add ½ tsp cumin powder, ½ tsp smoky paprika and ½ tsp chilli flakes or finely chopped fresh chilli. For an extra whirl of spice, serve the hummus with a drizzle of olive oil mixed with a little harissa paste.
2. Ricotta & Beetroot Hummus
   This is a great one to make if you have leftover roast beetroot. You’ll need one cooked beetroot, cut into eighths (about 80-100g). Add this, along with ¼ cup of ricotta cheese for extra creaminess to your hummus processing tub before adding any water. Blitz and first and use water to thin slightly, as needed. Serve with a drizzle of olive oil and some fresh mint.
3. Roast red pepper Hummus

This will be even more yummy if the peppers have been grilled on the braai for extra smokiness. You’ll need two grilled red peppers – allow these to sweat and then remove the skins, seeds and any liquid. Add the peppers to the processing bowl (reserve a sliver for garnishing) and blitz adding a little water at a time, as needed. Serve this with a drizzle of olive oil, sliced roasted pepper and toasted pine nuts for extra yum factor.

These bites make for a healthy snack or great side dish. You can also add them to salads or buddha bowls.

What You Need

• 1 head of cauliflower, rinsed, chopped
• 1 tsp turmeric
• 1 tsp paprika
• ½ tsp chilli flakes
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp salt
• 1-2 tbsp olive oil

Method

1/ Preheat your oven to 200 degrees Celsius and then start prepping your cauliflower.

2/ Toss the florets with the spices and olive oil to evenly coat.

3/ Lay the florets on a baking tray and pop into the oven for about 25 minutes. Depending on the size of your pieces, this may need a little longer or shorter. You want the edges to have a slight crisp, but you don’t want to overcook them.

Want to learn how to make a super-tasty Buddha bowl? Click here.

Tips for roasting cauliflower

1. Make sure the florets are evenly coated in olive oil or coconut oil as this ensures that they get crispy. You don’t have to use a lot, rather shake up the florets in a reusable Ziploc bag with your oil and spices, to evenly distribute the oil and flavour.
2. Line a large baking sheet with baking paper or a silicone baking mat so that the cauliflower doesn’t stick to the pan (plus it makes cleaning easier!)
3. You can also make this recipe in an Air Fryer for that super-quick, crispy touch!

Want to get more veg into your diet? Try these recipes!

Hulled, unhulled, powdered or oil extracted, hemp seeds offer myriad health benefits and can be found in your health shops or superfood sections at grocery stores. 

Heard of hemp milk? Another vegan alternative that you can easily make at home! Simply blend up with some water and add to your coffee. Note: although hemp seeds come from the Cannabis sativa plant, they do not produce a mind-altering effect.

Hemp seeds contain all nine essential amino acids that our bodies need, as well as magnesium, zinc, iron and calcium. And they’re packed with essential fatty acids – which is great for vegans needing a plant-based source. 

The unhulled seeds are affordable and crunchy, making them a great addition to salads or granola. The hulled version can be used to make hemp butter, milk, porridge and pastes. The powdered form is pure protein, so add a couple spoons to your post-workout smoothie, while the oil (Hi, omega-3s!) can be used as a dressing over salads or roast veg. 

How To Make Hemp Milk: Place 100g hulled hemp seeds in a container with 3 cups of water and blitz with a handheld blender. Ta-da!

Try This Salad Recipe With Crunchy Hemp Seeds

What You Need

100g baby spinach leaves

1 avocado, sliced

200g baby tomatoes, quartered

¼ cup (unhulled) hemp seeds

¼ red onion, very finely sliced

Dressing:

1 tbsp hemp seed oil
Pinch salt

Freshly ground black pepper

Squeeze of lemon juice

Method

1/ Plate the baby spinach, top with avocado, tomatoes, hemp seeds and onion slices.

2/ Mix the dressing together and drizzle over the salad. 

Millet is often overlooked in the grain aisle, but it’s affordable, healthy, gluten-free and local! We show you how to use it with a tasty tabbouleh-inspired salad recipe. 

Millet is one of the grains grown locally, but not often found on South African menus. We are here to help inspire you to change this. Millet is a good source of protein, fibre, vitamins and minerals (such as magnesium). It’s a really adaptable grain and can be used when making muffins or as a porridge.

Try this Millet Tabbouleh-Inspired Salad Recipe!

What You Need

Four cups cooked millet

2 avocados, sliced

250g cherry tomatoes, quartered

1 fennel bulb, finely sliced (reserve fronds)

1 handful parsley

1 handful mint

4 to 5 spring onions, finely chopped

Dressing:

Juice of 1 lemon

1 tsp mustard

Extra-virgin olive oil

1 tsp honey, to taste

Method:

1/ Combine all the salad ingredients in a large bowl, garnishing with the fennel fronds.

2/ Combine dressing ingredients, adding as much olive oil as is necessary to balance out the acidity of the lemon juice. Season as desired. You can even add a dash of chilli for a little bite! 

Try these delicious quinoa porridge recipes to get you going in the morning!

Quinoa is a healthy, protein-rich vegan food that works well as an ingredient in salads as a gluten-free substitute for couscous and – Yes! – can work well as a morning porridge too. It takes on the flavour of the ingredients it’s cooked, but, because it’s fairly neutral in flavour, it can be used in a multitude of ways. 

Try this Quinoa Breakfast Bowl Recipe!

Serves 2

What You Need

100g red or white quinoa 

200ml water

2 Medjool dates, pitted, chopped

250ml sugar-free almond milk 

¼ tsp chia seeds

¼ tsp cinnamon 

½ tsp vanilla essence

Topping: 

1 small banana, sliced 

20g toasted pecans, chopped (or add a teaspoon of nut butter to each one)

Pinch cinnamon

Method

1/ Bring the quinoa and water to the boil, then simmer for about 12 minutes (You can do this the night before for a faster morning bowl).

2/ Turn off the heat and cover with a dry tea towel for 5 minutes. 

3/ In a separate pan, cook the dates in the almond milk. Add the quinoa, chia, cinnamon and vanilla and cook until nice and gooey. Serve hot or cold with the toppings divided equally. 

Whether you want to prepare a beautiful meal to surprise your partner or you want to have fun cooking in the kitchen together, making a delicious, healthy meal at home means no queuing or rushing or set dinners out on Valentine’s Day. Here, we have a tasty, healthy starter, main and dessert that will tantalise your taste buds while helping you stick to your healthy-eating goals. 

Starter: Tuna Tartare

What You Need

400g boneless, skinless tuna (you can also other fish such as trout, salmon or yellowtail)

¼ small red onion, sliced into super-thin rings

2 spring onions, finely sliced

1 tbsp finely chopped chives

2 limes + 1 extra for wedges, if needed. 

2 tsp sesame oil

1 tbsp extra-virgin olive oil, plus extra

Pinch chilli flakes

Fresh flat-leaf parsley leaves, for garnishing (you can also use coriander)

Salt and freshly

ground black pepper

Method

1/ Slice the fish into one-centimetre pieces.

2/ Place the red onion slices, spring onions and chives in a glass bowl. Add the zest from one lime and one tablespoon freshly squeezed lime juice, as well as the sesame oil, one tablespoon olive oil and a pinch of chilli flakes. Whisk to combine, then add the fish, tossing to combine. Taste to check the flavour and add more lime juice, if needed.

3/ Divide the tartare between six small plates or bowls and garnish each with a few parsley leaves, a drizzle of olive oil and a thin lime wedge.

4/ Season with salt and pepper and serve.

Main: Thai-style mussels

What You Need:

1 tbsp sesame oil

1 large clove garlic, finely chopped

4 spring onions, sliced

1 red chilli, finely chopped

1 lemongrass stalk, smashed and sliced

Juice and zest of 1 lime

1 x 400g tin coconut milk

½ cup fresh coriander, chopped

1kg mussels (500g mussels each)

Method:

1/ Heat the sesame oil in a large pot (with lid) over medium heat.

2/ Add the garlic, spring onions, chilli and lemongrass and cook gently until softened.

3/ Add half the lime juice and all the zest, the coconut milk and coriander (reserving some pretty leaves for garnishing) and stir to combine. Add the mussels.

4/ Steam for five minutes. Discard any mussels that have not opened after seven minutes. Serve immediately with some bread of your choice to mop up that yummy sauce.

Dessert: Meringue Berry Mess

What You Need:

2 large Meringues (store-bought is fine)

2 tablespoons of thick cream or coconut cream 

4 large strawberries, quartered

8 raspberries, halved

2 sprigs of mint

Method:

1/ This dessert is super-easy to make and is really just about plating. Start by placing each large meringue on its own plate or bowl. 

2/ Place one tablespoon of cream or coconut cream on each meringue. (you could replace the cream with berry sorbet or vanilla ice cream)

3/ Divide the strawberries and raspberries equally and add to each dish. 

4/ Garnish each dish with a sprig (or a couple leaves) of fresh mint. 

Want to check out some more meal ideas? We have another great three-course meal right here. 

Every now and then we’re going to crave something sweet. Baking your own treats at home means that you know exactly what you’re putting in, plus the time spent preparing the baked goods makes it extra rewarding when you sample your work! 

This recipe is allergen-friendly (gluten-free, dairy-free) and a great way to get the kids involved in the kitchen with you. It’s also a smart way to use those very ripe bananas you planned to eat (but they’re still hanging out in the fruit bowl). Once baked, keep in a sealed container for 4-5 days.

What You Need:

½ cup heart-healthy canola or coconut oil (melted)

3/4 cup natural brown sugar (or xylitol)

2 XL free-range eggs (sub with flax eggs for vegan)

3-4 ripe bananas

1 tsp vanilla essence

1 cup brown rice flour (or gluten-free flour of choice)

¼ cup tapioca flour

¾ cup almond flour

1 tsp xanthum gum

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp cinnamon

½ tsp salt

1/3 unsweetened almond milk

Method:

1) Preheat the oven to 180°C.

2) Mix wet ingredients together, except for the almond milk.

3) Whisk dry ingredients together and add to the wet ingredients in batches.

4) Add the unsweetened almond milk to loosen the mixture slightly.

5) Divide into a greased (sprayed with non-stick baking spray) 12-hole muffin tray and bake for 40 minutes.

6) Remove and allow to cool in the tray

If you’re wanting to include more healthy meat-free dishes in your life, this recipe is a great family dish to make and it’s perfect for those who suffer from dairy allergies too. This dish is also packed with delicious veggies to boost your nutrient intake.

What You Need:

For the dairy-free “white sauce:

100g macadamia nuts, softened

(soaked overnight in water)

1 tbsp fresh origanum

1 clove garlic

1 small red chilli

1 handful fresh basil

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

1 tsp nutritional yeast

Salt

Freshly ground black pepper

For the Lasagne: 

2 x 400g tins chopped tomatoes

Lasagne sheets

1 large aubergine, thinly sliced

2 large courgettes, thinly sliced

2 handfuls baby spinach

Method:

1/ Preheat the oven to 200°C.

2/ Place all the ingredients for the sauce in a blender and blitz until creamy. Add a little warm water to loosen. Taste and season accordingly.

3/ In a 20cmx20cm deep dish, pour in about a third of the tomatoes.

4/ Add a layer of pasta to cover the tomatoes.

5 /Layer half the slices of aubergine over the pasta, followed by half the courgette.

6/ Spread half the cheesy sauce mix over the courgettes.

7/ Add all the baby spinach and then pour another third of the tomatoes over the spinach.

8/ Add another layer of lasagne sheets, pressing down slightly to squash the spinach leaves.

9 / Top with another layer of aubergine, then courgette, the remaining sauce and, lastly, the remaining tomato. Bake in the oven for about 45 minutes, until cooked through.