Cranberries, with their sweet and tart personalities, are a bit like the extroverts at a party; at ease in savoury situations, and just as good for when things get syrupy.
I always seem to have dried cranberries on hand, and often use them in salads and bakes. They also feature prominently in my Cranberry & Walnut cream ...
I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance.
I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...
Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I'm dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream.
Cream of Green Bean soup
1 packet cut green beans
knob of butter
cumin seeds to taste
dried sweet basil to taste
cream (about 1/4 ...
It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad. It's a nutritional powerhouse packed to its eaves with all sorts of things to keep you ticking.
If you've not tried kale crisps yet, you are missing out on experiencing the most satisfying, life-affirming crunch ever. Once you crisp, ...
Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash.
Cranberry Banana Oat Cookies
Recipe adapted from Healthy Girl's Kitchen
3 small-medium over-ripe bananas
3 sachets ready-oats/100g rolled oats
1/4 cup ground flax seeds
handful of ...
Crunchy, with just the right fix of sweet and pickly savouriness.
Raw Beetroot (sliced)
Kalamata Olives (pitted)
Black Figs (sliced)
Feta Cheese (crumbled)
Raw Baby Cabbage (shredded)
Serve with creamy French dressing.