After a long day’s work, scoping the pantry and fridge for an inkling of what to make for supper is the last thing I actually want to do. This led me down a wormhole of rethinking my dinner choices. I don’t want to spend my precious time wondering what to have for dinner but I do enjoy cooking – did it have to be such a dilemma? Then, I discovered meal subscription kits. I may be a little late to the party but wow, my foodie prayers have been answered and now yours will be too. Here’s my pick of…
ANEW Hotels & Resorts is celebrating the heritage of its properties through bespoke cocktails created to match each property’s unique offering. All year round, ANEW invites the public…
While we are all eager to welcome the new year and write up our 2023 resolutions, remember that resolutions should be made to expand our world, not shrink our bodies. What comes after a month in which most of us have hopefully rested, reconnected with loved ones, and savoured every delectable holiday snack is a constant reminder that it is time to atone for those indulgences and welcome the New Year ready to become our “best” selves. While, of course, it’s okay to intentionally change your lifestyle to prioritise nutrition and incorporate more health-promoting behaviours, we all deserve better than a…
Body Beauty DIY body scrubs While you’re detoxing your inside, you should pay equal attention to your outside. These simple-to-make scrubs and masks are completely natural and free…
Pan-fried chicken breasts with avo, grapefruit and spring onion salad Chicken and salad is always a perfect lunch idea! TOTAL TIME 30 minutes | SERVES 2 – 4 INGREDIENTS For the chicken 4 chicken breasts 2 tsp ground cumin 2 tsp ground coriander ½ tsp dried chili flakes For the salad 1 avocado, sliced 3 grapefruits, peeled and sliced 2 spring onions, chopped mint leaves (optional) 2 tbsp olive oil 1 tbsp vinegar salt pepper METHOD RUB spice mix onto chicken breasts. HEAT a pan over medium-high heat and fry the chicken breasts until slightly charred and the…
Start your new year on a happy high by joining the colourful, annual harvest parade on Saturday, 28 January, in Stellenbosch – the heartland of South African wine.…
Harissa chicken bake with bulgur wheat topping Simply tasty dinner idea PREP TIME 20 minutes | COOK TIME 1 hour 10 minutes | SERVES 4 INGREDIENTS 1.8 kg whole chicken 2 red onions, cut into wedges 400 g mini orange sweet potatoes, halved lengthways ¼ cup harissa paste 1 tbsp red wine vinegar 1 tbsp olive oil 1 L chicken stock 320 g coarse bulgur wheat ½ cup natural seed mix (sunflower seeds, pumpkin seeds and pine nuts) 500 g baby roma truss tomatoes olive oil cooking spray METHOD USING a sharp, heavy knife or poultry shears, cut down…
Michele Mistry is the Ayurvedic Nutrition Consultant and Director of INDIKAAP Vegan Ayurveda. Michele studied Ayurvedic Nutrition and Marma Massage at an Ayush-accredited treatment and training facility in…
Miso peanut butter bowl with shredded summer veg Perfect summer vegan meal idea! PREP TIME 20 minutes | VEGAN | SERVES 4 INGREDIENTS 1 baby fennel bulb 1 cup finely shredded red cabbage 1 cup finely shredded green cabbage 1 medium beetroot, peeled, cut into matchsticks 400 g baby carrots, trimmed, peeled into ribbons ⅓ cup finely chopped roasted unsalted peanuts ½ cup loosely packed fresh mint leaves 1 medium lime, cut into wedges Miso peanut dressing ½ cup crunchy natural peanut butter ¼ cup white miso 2 tbsp coconut sugar ½ tsp finely grated lime zest 1 fresh small…
Veggie patch pie A hearty vegetarian meal. PREP TIME 30 minutes | TOTAL TIME 1 hour 45 minutes | SERVES 4 INGREDIENTS 300 g beetroot, peeled 500…