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Large Box Recipes 23/04/2020

Banana Smoothie Bliss Bowl 

Stay strong!  

  • Blend up some banana and yogurt to make a delectable banana smoothie. Maybe a touch of fresh ginger? Maybe some oats?
  • Chop up some fresh fruit. Toast some coconut shards, nuts, seed – whatever gets you out of bed. 
  • Layer up your bliss bowl, and awaken into the day ahead. 


For added protein and fibre, add some activated chia seeds and hemp seeds. Activate your chia seeds by soaking them in milk or water for 20 minutes before using!


Creamy Avo (& Cacao) Smoothie 

  • Blend up some avo, banana and a dash of yogurt, milk or oat milk. 
  • To take this smoothie to the next level, we love adding cacao powder, cacao nibs, coconut flakes, and something sweet (like dates or honey).


Avocados are a great source of vitamins C, E, K, and B-6.


Cheesy Mushroom Omelette 

Cheese, eggs, mushrooms , spinach and garlic! 

  • Fry some sliced mushroom with crushed garlic in butter until golden.  
  • Whisk eggs with a small dash of water, and season. Shred some spinach. 
  • In a pan with a drizzle of oil, add the whisked eggs, cooked mushrooms, spinach and grated cheese. Cook until the base has firmed up but there is still some runny egg in the middle. Fold over the one side, making a moon shaped omelette, continue cooking until cooked through. Serve with some buttered up toast!


Add some chopped thyme to enhance the flavour of those mushies! .


Smashed Banana on Toast with Honey & Thyme 

Toasted bread, bananas, cinnamon, honey and thyme. 

  • Toast up some bread slices. 
  • Smash some banana with a fork and add a sprinkle of cinnamon.  
  • Spread the smashed banana on toast and drizzle with honey. Garnish with some chopped nuts and thyme leaves. 


Bananas are a good dietary source of potassium and magnesium — two nutrients that are essential for heart health. 


2-Ingredient Banana Pancakes 

That’s right, this recipe has 2 ingredients – eggs and bananas, that's it!

  • Mash up 1-2 bananas with 2 eggs until well combined. 
  • Place a pan over medium heat with some butter. When the butter begins to foam, spoon in some pancake batter (make them smaller, as they will be easier to handle). Panfry until golden – flip and repeat, until cooked through. 
  • Serve with your topping of choice – crushed nuts, maple syrup, honey, cinnamon sugar, some fresh fruit, whatever gets you going! 


These pancakes are great for kids, and a good way to get some added nutrients into your pancakes.


Figgin’ Delicious French Toast 

Gettin’ figgy with it.

  • Slice up some bread. 
  • Beat 1 egg with a tablespoon of milk (for every 2-3 slices of bread). 
  • Place a nonstick pan over medium-high heat with a generous knob of butter, tilting the pan to evenly coat.
  • Dip each bread slice in the eggy mixture. Then, fry in the hot pan for 2-3 minutes on each side until they start to caramelise and turn brown.
  • Serve your browned bread with a dollop of yoghurt, some slices of sweet fig, and a drizzle of honey. 


Figs are going out of season soon, so let’s enjoy them while they last.


Caramelised Figs with Yogurt

Simple and effective. 

  • Cut the figs in half. 
  • In a frying pan, melt a knob of butter or oil. Add a dollop of honey or sweetener of choice and a few sprigs of rosemary and/or thyme.  
  • Add the fig halves, cut-side down, and cook until caramelised. 
  • Serve with yoghurt.  


Top with some toasted nuts, seeds, raisins, nut butter – whatever inspires you!


SHOTS! The Healthy Kind

A healthy party in your kitchen! Grab your juicer – there are endless combinations, so get experimenting:

  • Fireball Shot: A knob of ginger, lemon juice, a small slither of chilli and a splash of water. As an extra boost, add some turmeric powder before you blend.
  • Mojito Shot: Lemon juice, mint leaves and some apple, with a dash of water.
  • Green Goblin Shot: A few slices of celery, some shredded kale or spinach, pear and mint. 


If you don't have a juice machine, then simply blend the ingredients and strain, or drink as is. Straining will remove all of the pulp, which might make it easier to get down. If you don’t mind the pulp and a thicker consistency, then drink as is and get the added gut-health benefits of fibre.  


Flip your own burger. Add your own toppings. Own every bite. 

We suggest laying out everyone's favourite toppings and being creative with flavour and variety. Caramelised onion? Sure, why not. Pickles? Duh. All the sauces? Most definitely. Make, shape and cook your burger patties until you’re happy. Top with some, or all, of your favourites – think: flavour, colour, texture.

Enjoy your burgers with some wedges, roast veggies, or whatever sidekick you think compliments it best. And please, eat with your hands, it's what burgers were designed for!

The Perfect Patty 

The patty is the hero of the burger! And everyone’s hero is different (this is our hero).

  • Place the mince in a bowl and add lots of finely chopped fresh herbs and spring onion, grated garlic and finely chopped chili. Mix until well combined and shape into patties. 
  • Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. 
  • Remove from the pan and let them rest for 2-4 minutes before eating.


You can add a sauce of choice to the patty mix, you can also add an egg, breadcrumbs, or whatever else you would like – there are no rules. 


Melt-in-the-Middle-Burger Patty

With an oozing cheese centre. 

  • Finely chop some rosemary leaves. Grate some cheese. 
  • In a bowl, combine the beef mince with rosemary, some chopped chilli, 1 egg and seasoning. Mix well to combine. Take one portion and spread it flat into a small circle, pat the middle to make a shallow well. Then, put a tablespoon of the cheese on top and wrap the beef around and over the cheese to cover. Shape into a ball, then flatten slightly into a burger. Repeat with remaining mince and cheese. 
  • If you want to fry the burgers, place a pan over a medium-high heat with enough oil to cover the base. Fry on both sides until cooked through and golden.
  • If you want to bake the burgers, bake them in a hot oven at 200°C for 15-20 minutes, until cooked through.

Classic Royale with Cheese  

Let’s not complicate things… 

  • Peel and thinly slice some onion. Slice some tomato, and get your green leaves ready. Slice up some cheese. Cut your buns in half. 
  • Place a pan over medium-high heat with some oil. Cook your patties until golden and cooked to your liking. After you flip them, top with the sliced cheese and let the cheese melt while the other side of the patties cook. 
  • Heat up your rolls in the oven or toaster until lightly toasted and heated through. Smear on your choice of sauces – mayo, ketchup, hot sauce, whatever gets you going. 
  • Top with the cheesy patty, and layer up as you wish! Enjoy. 


Pickle the onion for a few minutes in some vinegar and honey/sugar to take the edge off.


Crumbed Kob Fish Burger 

Breadcrumb-coated cob with lettuce, tomato, roasted garlic and lemon mayonnaise and pickled onions. 

  • In a food processor, blitz some white bread to make breadcrumbs. Place in a low heated oven until dried out but not browned. Add an unpeeled clove of garlic on the side to roast until soft. 
  • Place some sliced onion in a bowl of vinegar and honey to pickle – see pickling recipe in the ‘Other’ section of our recipe ideas.
  • Dip the fish in flour, egg and then breadcrumbs to coat. 
  • Fry the fish in oil until cooked through and golden. Season well. 
  • Squeeze out the roasted garlic flesh and mix with mayonnaise and lemon juice (to taste). 
  • Assemble the roll by spreading the garlic/lemon mayonnaise on both sides, top with the crumbed fish, fresh lettuce, fresh sliced tomato and pickled onion. 


Pre-made breadcrumbs and panko breadcrumbs also work very well if you have them in your pantry.


Tess’ Ultimate Beef Burger

Cheesy beef burger with caramelised onion and a fried egg. 

  • Pop the oven on to 180°C. Peel and slice the onions. Place a pan over a medium-high heat with a knob of butter. Add the onions and slowly caramelise for 10-15 minutes until golden. In the final 1-2 minutes add a drizzle of balsamic vinegar or a sprinkle of brown sugar. Set aside on completion. 
  • Thinly slice some cheese and tomato. 
  • Return the pan over a medium-high heat. Fry the patties for about 2-3 minutes per side. When cooked to your liking, remove from the heat and layer the cheese slices over the patties. Pop in the oven to melt the cheese for about 2-3 minutes. 
  • Cut the buns in half. Either heat them in the oven or pop them on a pan with some butter to make them golden and toasty. 
  • Using the same pan, crack the eggs in. Fry for 2-3 minutes until sunny-side up (white cooked, yolk deliciously smooth). 
  • Assemble the burgers! Place the lettuce and tomato on the bun, cheesy patty on top, finish it off with the caramelised onion and the fried egg. Enjoy! 


Protein for the boooooys!


Creamy Mushroom Sauce 

Add a dollop to the classic Royale with Cheese for an added creamy layer! 

  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some cream, stir until well-combined and thickened. Season well. 


If it is not thickening, cook it for longer and add a bit more flour.  


Kimchi Burger 

Kimchi – our favourite burger condiment. Plus, it's good for your gut!

  • Slice the baby marrow lengthways into thin strips. Place a pan (or grill pan) over a high heat. Coat the baby marrow strips in oil and fry for 2 minutes per side until charred. On completion, generously squeeze over some lemon juice and season to taste. 
  • Prepare the patties and cook to your preference.
  • Halve the buns, smear on some butter, and toast on the pan until golden and crispy. 
  • Smear on some mayo, top with the patty, the charred baby marrow strips, a dollop of kimchi and more mayo (because why not). Enjoy! 


Kimchi is nutrient dense, low in calories, anti-inflammatory, aids weight loss, supports gut and heart health – and the list goes on.


It's Braai Time

Winter is coming. The air is getting crisp, the days are getting shorter – let’s make the most of the outdoors while we can. Alas! We are stuck in our homes, what to do? It’s braai time. 

Braaing is always a good time. It's about getting creative and sharing, not only delicious food, but also an experience. If it’s a peach of a day, get the braai out, light that fire and show us what you’ve got. There are so many ingredients that taste even better cooked on an open flame, and these are some of our suggestions (but let's be honest, the options are endless). Plus, a salad of sorts is always a lovely addition to the table! 

Should you not be keen or able to do the braai thing, all these suggested recipes are also kitchen-friendly. 

Simple Flamin’ Fillet 

The secret to an even more tender and flavoursome fillet charred on the braai? Marinade.

  • Trim the fat and silverskin off the fillet. Fold the thin end of the fillet in and tie with some string. At least 4 hours (maximum 24 hours) before the flaming time, get the fillet in a tray, and douse with Worcestershire/soy sauce, chopped up garlic, chilli and some herbs. Add some mustard or other flavourings – but do not add anything acidic. Leave to marinate in the fridge.
  • For the best results, the fillet should be at room temperature for braaing. Pat the fillet dry and rub with some olive oil and season.
  • Sear the fillet on the hottest part of the braai for about 8 minutes, 2 minutes a side, turning as you go. Baste with some melted butter. Move the fillet to an area of the braai with indirect heat, and leave to cook for 3-4 minutes for medium-rare meat.
  • Alternatively, brown the fillet in a hot pan for 6-8 minutes, shifting it as it colours. Then, finish it off in the oven until cooked to your liking. 
  • Slice up and serve with your favourite braai sides. If there are any leftovers, a toasted cheese sarmie with fig and fillet will go down a treat.


Let the fillet rest for 5 minutes after cooking and before slicing. We recommend serving it with a creamy mushroom sauce or if you want to keep things simple – simply mix some mayo with some Dijon mustard, and you have yourself a Dijonnaise. Voila!


Lemon Butter Kabeljou 

Serve with some crispy kale chips or sautéed greens, a fat dollop of mayo and kimchi.

  • Preheat the oven to 200°C or light up the braai. Melt some butter, and add some grated garlic, finely chopped chili, and lemon zest. Mix to combine, and season. 
  • Marinate the fish in the lemon butter sauce for 2-3 hours prior to cooking. 
  • Braai it or bake it – both will be delicious! 
  • Braai method: Skin-side down for 8-10 minutes, do not overcook. If in a Weber, you can close the lid to create an oven. Otherwise, flip over and cook, skin-side down for 30 seconds to 1 minute. Eat it while it’s hot. 
  • Baking method: Bake at 200°C, skin-side down, until golden and cooked to your liking. 
  • Keep brushing it with any leftover marinade while it cooks for maximum flavour. 
  • Serve with some fresh lemon and chopped parsley. 


The subtle flavours of the fish will balance beautifully with the creamy mayo and zingy kimchi.


Sweet Potatoes on the Braai

The undisputed Queen of Veggies – but on the braai.

  • Wrap your sweet potatoes tightly in tin foil. 
  • Spread some coals out on the side, and place your sweet potatoes on top.
  • Turn every 10 minutes or so, cooking for around an hour, or until very soft when pierced. The longer you braai them, the softer they’ll be.
  • Remove from the fire, and remove the tin foil when they are cool enough to handle.
  • Slice open, whack on some butter, sprinkle with some sea salt flakes.
  • Enjoy as is.


Garlic & Thyme Mushie Skewer 

If you don’t have skewers, you can do these in a tinfoil parcel, similar to the charred brussels below.

  • Build your skewers with your mushies and any other similar sized veggies that you would like.
  • Melt some butter, finely chop some thyme, and grate some garlic. Add together and season well. 
  • Coat the skewers in some garlic and thyme butter.
  • Braai, or roast, until golden and cooked, shifting them as they cook. Keep basting them in the butter sauce as you go.

Charred Braai Brussels 

  • n the foil (rather do more than 1 parcel if yours don't fit in a single layer).
  • Add all the yummy extra bits – we suggest: smashed garlic cloves, a chopped onion, salt, pepper and maybe a sneaky sprinkle of braai spice.
  • Finish off with a generous drizzle of olive oil or a knob of butter. Then fold it up, trying to seal any gaps where flavour might sneak out. Even wrap another layer around the parcel to make sure it is nice and compact. 
  • Pop your parcel on the braai and even lay a few coals on top. Allow the Brussels to roast away while you continue with your braai. These should take about 20 minutes, give or take a few minutes, depending on how fiery your coals are. 
  • Alternatively, roast in the oven at 200°C without the foil lid on, so they get a bit of colour. 


Brussels sprouts are little nutrient bombs – packed with fibre, Vitamin C, Vitamin K, B-Vitamins, Phytochemicals, many minerals and antioxidants.


Charred Romanesco Salad with Rocket & Caramelised Figs 

Time to get that veg on the braai. Braaing veggies gives them a delicious, smoky flavour that you just can’t get from the oven.

  • Cut the romanesco into 2cm thick steaks. Marinate in lemon juice, garlic, salt, pepper and fresh herbs – for at least an hour. 
  • Braai or panfry the steaks for 2-3 minutes per side, until you get the beautiful char from the grill. 
  • Cut the figs into quarters. Place a pan over a medium heat with a knob of butter and sugar of your choice (castor/coconut/brown). Place the figs into the pan and caramelise each cut-side for 1-2 minutes until glossy. 
  • Dressing ratios: ½ honey :1 vinegar : 2 parts olive oil – and a pinch of mustard if you fancy. 
  • Rinse the rocket. Make a bed of rocket, layer over the romanesco broccoli and the glazed figs, and drizzle over some dressing. Sprinkle over some toasted seeds or chopped nuts if you fancy! 


Braai Veggie Pockets

Serve with some crispy kale chips or sautéed greens, a fat dollop of mayo and kimchi.

  • Cut your veggies into chucks/cubes (pumpkin, sweet potato, baby marrow, onion, carrot, radishes, Brussels sprouts, spring onions, mushrooms)
  • Rinse, pick and chop (or don’t!) any fresh herbs of your choice.
  • Cut medium-sized squares of tin foil and lay them shiny side down.
  • Get creative when choosing your assortment of veggies and herbs for your pockets – you can make them all the same, or make a variety of different ones. 
  • You can add minced garlic, or whole garlic cloves, chunks of ginger, a cinnamon stick, whatever you like.
  • Drizzle with some oil, or pop in a blob of butter. Season with salt, pepper, a squeeze of lemon juice, chilli and your favourite spices.
  • Fold up the sides of the tinfoil and twist them together to form a little package. 
  • Place on the hot coals and braai for 15 minutes, or until done to your liking. Dig in!



What’s a braai without a braai broodjie? 

  • Start by slicing some bread of your choice. Melt some butter, and using a pastry brush, brush butter on both sides of the bread.  
  • Filling 1: Tomato, banana and raclette cheese
  • Filling 2: Cheese and caramelised onion
  • Filling 3: Kimchi, cheese and mayo
  • Prep the fillings, and then make the sarmies. When the braai is ready to go, fit the braaibroodjies in a braai grid snuggly. Place the grid on the braai over hot coals, until the bread is beautifully charred and toasted, and the cheese is melted.


You could also do these in the oven if you aren’t lighting the fire.



Pumpkin is a large, orange nutrient-bomb – rich in Vitamins A and C, high in fibre, packed with antioxidants, immune-boosting and low in calories. This versatile and delicious ingredient also presents endless possibilities in the kitchen – we’ve put together some ideas for you, but we are not sure how you will choose (they’re all so good).

TIP: When cooking your pumpkin, don’t discard the pumpkin seeds – these are very nutritious and are best served roasted and crispy.

Irresistible Pumpkin Fritters

The pumpkin fritters that take you right back to the good ol’ days at Gran’s house.

  • Peel the pumpkin. Steam or roast it. If you choose to steam it, make sure it is drained so that there is no excess moisture. Mash well – make about 2 cups of pumpkin mash. 
  • Beat an egg, and add a drop of vanilla essence if you have. Add this to the mash. 
  • Add a cup of flour and a pinch of baking powder, and salt. Add a sweetener of choice to taste (brown sugar, coconut sugar). Mix to form a firm-but-soft dough. 
  • Place a pan over a high heat with oil. Spoon the mixture into the hot pan, smear out into little fritters. Fry until golden, flip and fry until cooked through. Repeat this process. 
  • To serve, sprinkle over some cinnamon and sugar. Yum!

Homemade Pumpkin Gnocchi 

Easy-peasy pumpkin gnocchi with nuts, fresh parsley and beurre noisette!

  • Preheat the oven to 180°C. Peel and roughly chop the pumpkin. Place on a roasting tray with a small drizzle of oil. Roast in the hot oven for 30-35 minutes until very soft. 
  • Place the cooked pumpkin in a bowl and mash well. Combine with some flour until it forms a rough dough (‘00’ flour recommended). Knead on a board roughly until it comes together (be careful not to over knead it, it must be beautifully soft and pliable). Form a long, thin cylinder and cut into 3-4cm little gnocchis. Cute.
  • Bring a pot of heavily-salted water to the boil. Once boiling, drop the freshly made gnocchi into the water, when they float they are ready. Remove with a slotted spoon and place in a colander to drain. 
  • Peel and roughly chop a nut of your choice. Roughly chop the parsley. 
  • Place a pan over a medium-high heat with a generous knob of butter. When the butter is bubbling, throw in the gnocchi, chopped parsley and nuts, and toss until golden. 
  • Serve some gnocchi in a bowl (don’t forget a drizzle of the butter from the pan), grate over some cheese (if you have some parmesan on hand, grate a little sprinkle over). Sprinkle over some chopped parsley. Delish.


If you would prefer gluten-free gnocchi, use your favorite gluten-free flour for this recipe.


Roasted Garlic and Pumpkin Hummus

Garlic, pumpkin, chickpeas, rosemary/thyme, oil – plus, mixed spiced pumpkin seeds.

  • Peel and roughly dice the pumpkin. Coat in oil with some cumin, salt, pepper, some picked rosemary leaves and 2 cloves of whole garlic. Spread out on a baking tray, and roast until soft and golden. TIP: reserve the pumpkin seeds – see below recipe.
  • In a food processor, blend the contents of the pumpkin tray with some tahini, a drained and rinsed tin of chickpeas, and more oil if needed. 
  • Taste to test and add more salt, pepper, lemon juice, and maple syrup to taste. 


Sprinkle with the spiced pumpkin seeds as a crunchy garnish – see recipe below.


Thai Spiced Pumpkin Seeds 

Red Thai spiced crispy pumpkin seeds. 

  • Preheat the oven to 180°C. 
  • Coat pumpkin seeds in melted coconut oil or cooking oil. 
  • Add some red Thai curry paste, or seasoning of your choice, some salt and a tsp. of sugar. Shift to coat.  
  • Spread evenly on a lined baking tray and bake for 30 minutes until crispy and brown.


Any spiced paste works well on these seeds – Harissa paste, Korma paste (and the likes).


Stuffed & Slow-Roasted Pumpkin 

This recipe could be as simple or layered as you want to make it, but it will no doubt be delicious! 

  • Rinse and dry the pumpkin, place it on a baking tray and bake at 180°C for 40-50 minutes until soft enough to slice with a knife. TIP: You could continue to bake it until it is soft enough to pull apart and serve as is, or continue with this recipe to stuff it.
  • Cut the top off the pumpkin (about one third, depending on the shape – to make a cap). Spoon out the seeds and strands. You could roast the seeds in the oven until crispy. 
  • Sauté some onion, garlic, chopped herbs and sliced mushroom (or any veg of choice) over a medium heat until soft. Decide what to do with your stuffing – you could mix it through some grated cheese, feta, spinach, breadcrumbs, cooked rice (the options are endless). Season it well. 
  • Fill the pumpkin with the filling, pop the cap back on, and return it to the oven until the pumpkin is very soft. Serve with a leafy salad. 


Don’t throw away the seeds, roast them until crispy – a very nutritious snack or sprinkle on tomorrow morning's fruit bowl.


Veggie Stock (With All You Got) 

What to do with your leftover veggies? Stock ‘em up.

  • Place all your leftover chopped veggies (think: carrots, onions, whole garlic cloves, fresh herbs, celery), salt and whole peppercorns in a pot.
  • Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially covered with a lid. You can add a bit of water if it starts drying up.
  • Strain the stock through a sieve until a clear broth forms. 
  • This stock can be used for many purposes. Use it as a base for soups, sauces or risottos, or even just enjoy it as is – it’s brimming with flavour and packed with nutrients.


Stock freezes brilliantly.


Autumn Veggie Soup for the Soul 

Made with your very own homemade veggie stock in the recipe above. 

  • Place a pot over a medium heat with some oil or butter. Fry some garlic and onion – and chilli if you like your soup spicy! Add your choice of chopped veggies – sweet potato, carrot, pumpkin, celery, whatever excites you. Sauté for 5-10 minutes, until beautifully soft and golden. 
  • Add a few sprigs of thyme and enough homemade veg stock to submerge the veggies. Simmer for about 20 minutes, or until the potatoes are soft and the liquid has reduced.
  • Then add your next layer of quick-to-cook veggies – kale, zucchini, spinach (and the likes), and cook until soft. Season to taste. 
  • Pick out the larger thyme stalks and discard. Blend, or serve up chunky, dollop with some yogurt and serve with some buttered up bread.

Pumpkin Laksa

Thai Coconut laksa soup with pumpkin, carrot, mushroom and spinach.

  • Fry some minced ginger, garlic, spring onion and chilli in sesame oil until fragrant.
  • Add some vegetable stock and cubed pumpkin. Simmer until the pumpkin is soft. 
  • Add half of the pumpkin, and your stock liquid, to a food processor and blend. 
  • Add the blended mixture back to the pot. Add some smooth peanut butter, soy sauce, fish sauce and coconut milk – all to taste, and mix well. 
  • Add some chopped greens, carrots and mushrooms – cook until tender. In the last 2 minutes, add some spinach. 
  • Cook noodles, or rice, in a separate pot according to instructions on the packet.
  • Serve all together with fresh mint and some chopped peanuts.


Add any veg you like to bulk it up. 

Sweet Potato Chips with Garlic Mayo

Sail into the sunset with this super simple sidekick.

  • Cut the sweet potato into wedges or chips. Place onto a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes, until golden and soft. 
  • Mash up your softened garlic, and stir it through some mayo to make a creamy, garlic-y mayo. Season well. 
  • Dunk away and enjoy.


Serve alongside your burger!


Foolproof Crispy Kale Chips 

A healthy and simple snack! 

  • Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces. 
  • Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chili powder, curry powder, or cumin. Or you could get more creative, and coat them in some tahini, lemon juice, and salt until lightly coated.   
  • Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve.


After they have cooled completely, store them in an airtight container for 2-3 days.


Simple Side Salad 

The burger’s healthy side-kick! 

  • Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. NOTE: Check and shake the tray often so the bread doesn't burn!
  • Toasted nut or seed: If you are serving this salad alongside a burger, this may be a lighter approach than croutons, but still packs a crunch! Toast your preferred nut or seed in a pan until golden. Sprinkle over your salad. 
  • Dressing: Make your favourite salad dressing (show us what you got).
  • Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, blanched green beans or any other salad ingredients to make this a showstopper. 
  • Assemble: Toss the leaves, veggies, croutons/toasted nuts and seeds, and dressing together and serve up this crunchy salad from the stars.


Wild Mushroom Brie & Pear Salsa Crostini 

Toasted Ciabattini slices with melted wild mushroom brie and fresh pear salsa.

  • Cut the ciabattini into slices, rub with half a clove of garlic and toast in the oven with a drizzle of oil until crispy.
  • Remove from the oven and add a slice of brie – place back in the oven until melted.
  • In a bowl, combine some chopped pear, thyme leaves, and add a drizzle of honey and lemon juice to taste. 
  • Top the melted brie crostinis with fresh pear salsa, and tuck in.  


A delicious substitute for pear is apple or fig.


Homemade Veggie & Pear Atchar 

Nothing like a bit of atchar to put on anything and everything!

  • For this recipe, it's time to dive into that spice cupboard and use the spices that are about to expire. We’re talking: chilli powder, turmeric, ginger powder, mustard seeds. 
  • Peel and grate any leftover carrots. Finely dice some radish. Finely chop any leftover cabbage. Toss these veggies in salt and set aside for 30 minutes. 
  • Peel and grate a knob of fresh ginger. Peel and grate some garlic. Peel and finely dice an onion (if you have a processor, blend these 3 ingredients until a smooth paste forms).
  • Heat some oil in a small pot over a low-medium heat. Add the onion, garlic, ginger mixture, chilli powder (to taste), ginger powder, cumin seeds, mustard seeds and turmeric powder. Slowly sweat for 10-15 minutes until fragrant, stirring continuously. Then, add some sugar (castor preferred), and about half a cup of rice wine vinegar. 
  • Core and finely dice the pear. Pat the veggies dry, getting rid of any excess liquid. 
  • Add all the veggies and pear slices to the pot, stir to coat in the spices. Transfer to a clean container and cover, and set aside overnight to ferment, before putting it in the fridge. Room temperature helps the fermentation process.


Braised Red Cabbage 

Cooking cabbage ‘low and slow’ does a wonderful job in transforming this humble vegetable into a show-stopping dish.

  • Add a good glug of olive oil to a pot, and set it over medium-high heat. Add a sliced onion and fry it lightly, until it becomes soft and translucent. 
  • When your onion is nice and soft, add a teaspoon of fennel seeds, or any spice/blend with fennel notes. Fennel goes really well with cabbage. Add the roughly chopped leaves of a sprig of rosemary or thyme. Cook for about 1 minute, until golden
  • Add 2 apples (chopped into chunks) and a roughly and finely chopped red cabbage. Season to taste. If you have some smoked salt, then use this as it will give it a lovely extra layer of flavour. 
  • Reduce the heat slightly and add about ½ cup balsamic vinegar. Cook ‘low and slow’ for about an hour, keeping the lid on, mixing occasionally until it becomes soft, slightly sticky and delicious. 


Red cabbage is high in antioxidants, which does great things for reducing inflammation and free radicals in your body. It also gives your immune system a nice strong boost due to its high vitamin C content.


Kimchi Pancakes 

Crispy, tangy, spicy and irresistible, best served piping hot.

  • Coarsely chop ½ a cup of kimchi. Combine 60ml cup of liquid (use kimchi juice and water), 30ml cup of all purpose flour (gluten-free flour welcome), 30ml cup of rice flour (or more all-purpose flour) and salt. Let the mixture sit for 10 minutes. Fold in the chopped kimchi and some sliced spring onions.
  • Get a pan on a high heat with some oil. When hot add a dollop of mixture, smooth it out, and fry for 2 minutes each side until golden and crispy.
  • Serve with some soy sauce or your favourite dipping sauce.


Brussels Done Right 

You either love ‘em or you hate them, but this way is hard not to love.

  • Halve the Brussels. 
  • Place a nonstick pan over a medium heat with some oil and/or butter. Once hot, add some whole thyme sprigs, and the Brussels sprouts, cut-side down. Let them cook until golden on the base, and cooked through but still crunchy. 
  • Season well with salt, and enjoy. 


High in fibre and vitamin K, a strong antioxidant, an aid in maintaining healthy blood sugar levels – the Brussels sprout is your friend!


In a [Good] Pickle  

Great in salads, great on burgers – just great.

  • In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1 tbsp. of a sweetener of choice. Stir until dissolved. 
  • And any thinly sliced veggies you’ve got, and store in the fridge in an airtight container for a few hours. Drain and add as you please.


Cabbage Slaw 

A great side to any burger or braai! 

  • Finely shred and pickle some red cabbage, as per the above recipe. Set aside for 15 minutes, giving it a toss every now and then. 
  • Drain, and throw through some mayo and freshly chopped herbs! Season to taste.


Mint Chimichurri 

A different take on the Argentinian salsa verde, with mint with chilli, garlic, lemon and oil. 

  • In a food processor, blend all the mint leaves, a clove of garlic, half a deseeded fresh chilli, a sprig of origanum leaves, a splash of red wine vinegar, squeeze of lemon juice, salt, pepper and a generous amount of oil. 
  • Blend and add more oil if necessary to reach your desired salsa verde consistency. 
  • You may need to add more salt, pepper and a sweetener of choice. 


Great on anything and everything – burgers, breakfast, pizza, sandwiches (and the likes).


The Quickest Kimchi Mayo

Best enjoyed smeared on burgers or tossed through a coleslaw – it’s up to you.

  • Blend or finely chop up some kimchi, and combine with some mayo. Season it up with any of your favourite Asian condiments.


Brussels Sprout & Nut Pesto 

Delicious roasted Brussels sprout pesto with nuts, garlic, chilli and parsley. 

  • Pop the oven on to 200°C. Halve the Brussels sprouts and place on a baking tray, cut-side up, with 2 whole unpeeled garlic cloves. Drizzle with oil, some lemon juice and seasoning. Roast in the oven until beautifully golden and charred. 
  • Toast a nut of your choice in a pan until beginning to colour. 
  • When the Brussels are cooked, place them in a blender or processor with some parsley, toasted nuts, roasted garlic flesh, chilli to taste, salt, pepper and lemon juice. Optional: add some nutritional yeast, it gives it a deliciously cheesy and nutty flavour.

Onion Marmalade

It will take any burger to new heights. 

  • Slice the onions and fry in a pan on a low heat with some oil. 
  • Leave to slowly caramelise for about 30 minutes, shifting occasionally. 
  • Add any vinegar and a sweetener of your choice. Season to taste. 

Ginger Apple & Pear Crisp 

Spiced apple and pear, with a rustic oat crumble topping. 

  • Preheat the oven to 190°C.
  • In a large bowl, toss 2 apples and 2 pears (peeled and cored) with 2 tbsp. of sugar, 1tsp. of lemon juice, 1 tsp. of grated ginger, a pinch of salt and a drop of vanilla essence. Transfer to a greased baking dish.
  • In another bowl, mix 1 cup oats, ½ cup cake flour, ½ cup brown sugar, 1 tsp. of ground cinnamon, ¼ tsp. of ground nutmeg, a pinch of salt, ⅓ cup cold butter (cubed), and mix with fingers to form a crumble. Sprinkle on top of the fruit. 
  • Bake until golden brown and the fruit is tender, 40-45 minutes. Serve warm with a dollop of yoghurt or ice cream.  


Ginger can be used to help digestion, reduce nausea and help fight the flu and common cold.


Banana Bread  

Comforting homemade banana bread for your afternoon tea. 

  • Preheat the oven to 170°C. Grease a loaf pan.
  • In a bowl, combine 3 mashed ripe bananas, 1 cup of sugar, 1 egg, 1/4 cup melted butter and mix. 
  • Sieve 1.5 cups of flour, 1 tsp. of baking soda and 1 tsp. of salt into the bowl and fold in until just combined. 
  • Pour into loaf tin and bake for approximately 1 hour. Test to see if it’s cooked by inserting a toothpick into the centre. If cooked ,the toothpick will come out clean. 


The best banana bread is made with overripe bananas, so leave for a couple of days before baking.


Lemon-Yoghurt Bundt Cake  

Using cultured dairy elevates any cake to a moist and delicate dessert.

  • Preheat the oven to 180°C. In a bowl, combine 3 cups of all purpose flour, 2 tsps. of baking powder, 1 tsp. of bicarb, 3 tbsps. of corn starch and a good pinch of salt. In a larger bowl, combine 1 cup sugar, 1 cup of oil (olive oil might over-power, rather opt for Canola), 2 tsps. of vanilla essence, the juice of 2 lemons and 2 cups of yoghurt. Give it a good mix. Add the dry ingredients to the combined yoghurt mixture in three stages, mixing thoroughly with a spatula.
  • Pour the mixture into a greased bundt cake tin (or any cake tin) and place in the hot oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Let it cool in the tin for about 10 minutes, then get it out.
  • When life gives you lemons – make a lemon syrup, with ¼ cup lemon juice and ¼ cup of sugar combined in a saucepan, until the sugar has dissolved. Poke holes in the cake with a toothpick and pour the syrup over. Let the cake cool completely before serving.
  • Combine some lemon juice with icing sugar and drizzle it on top.