Dim sum is life.
Ross and I are dim sum obsessed. I’m fairly convinced that we could happily eat dim sum for breakfast, lunch and supper. So, naturally, rather than spending all the money on dim sum in restaurants, we decided to try make our own. (more…)
I recently started using a NutriBullet, and I have really been enjoying it. When I took a gap year off, and lived in London, I went on an almost daily basis to a Juice shop near the company I worked at – and my boss always ordered a specific drink: Beetroot, Carrot, Cucumber, Celery and Ginger. I got it for him all the time. I always thought it looked so strange, especially the time I dropped it in the elevator and had red juice all over me, and the elevator floor – just after starting at the company. Not awkward at all. It took me a while to work up the courage to try the combination, but boy oh boy, am I glad that I did. By the way, if you want to try something refreshing and delicious, you can recreate that veggie juice at Kauai. Here is the latest recipe that I’ve created, with that same juice as inspiration. I call it a Beetroot Bullet. (more…)
I was recently tasked with a challenge by McCain. My mission (should I choose to accept it) was to use McCain products every day for 5 days as part of the #McCain5DayChallenge. To be honest, it didn’t seem like it would be too difficult to accomplish from the start – simply because, if you open my freezer, you will only find McCain products. I always use McCain because I just find it so simple, there is no prep work and they freeze in as much goodness as possible. I don’t think it’s feasible to constantly buy fresh veggies – and this is just the next best thing. (more…)
This ‘Friday Health Bullet’ is my favourite bullet that I’ve made so far. It has just the right amount of sweetness, and is packed with nutrients. (more…)
I’m back! After a rather long absence due to a number of reasons – no computer, a promotion at work, and a sick dad. But here I am. I hope you’ve all missed me as much as I missed you! I have an obsession to share with you – a Pulled Pork obsession. (more…)
One of the biggest lessons I’ve learnt this year is how getting older affects your metabolism. Six years ago, I restricted my portion sizes, ate healthily, and lost 13kgs without doing ANY exercise. Fast forward to today, and that just doesn’t work anymore. I have tried eating really well, eating smaller amounts of really good food, and although I’ve lost 5kg – the rest of the weight I’ve managed to gain just won’t budge. (more…)
If you’ve been living at all lately, chances are you would have heard of ‘The Nutribullet’ by now. I’ve always been big on health – and in particular, I am a big fan of juicing. I have worked my way through many a juicer, and they either die from overuse, or are just a total pain to clean after every juicing session and end up collecting dust. The other issue, is how much fruit and vegetables you have to use just to get a small cup of juice. The Nutribullet changed all of this. There was a great daily deal on takealot.com – and I snapped it up in no time. (more…)
Last week, I made my first ever roast chicken. Yes, you read that right. For some reason, I always found the concept of roast chicken daunting. I also thought that it’s easy to stuff the whole thing up, and that you could easily end up with bird biltong, or alternatively, Salmonella poisoning. (more…)
People, this is the most amazing pavlova recipe. It has been a success every time I’ve made it. A lot of people think pavlova is supposed to be hard meringue with fruits in it. Incorrectamundo. The meringue is supposed to be crispy on the outside but soft and gooey on the inside. I made this for dessert on Christmas Eve.
8 egg whites
2 cups sugar
1 tsp vinegar
1 level dessertspoon sifted maizena
2 tsp vanilla essence
1. Beat the egg whites with a pinch of salt until frothy.
2. Gradually add sugar and vanilla, and beat until stiff.
3. Add vinegar and beat again for a few minutes.
4. Lastly, fold in the sifted maizena.
5. Pile onto an ovenware platter and shape, building up the sides and hollowing out the centre.
6. Preheat oven to 200°C, turn down to 125°C and place pavlova in the oven.
7. Bake for 20 minutes, then turn the oven off and leave the pavlova in for another 20 minutes.
8. Allow to cool and fill with whipped cream (I usualy beat 2x 250ml fresh cream with 1 tsp of sugar), and fruit of your choice. I find the fruits that go best with this pavlova are strawberries, raspberries and black cherries.
I recently discovered Mel’s Kitchen Cafe and fell in love. She makes the most incredible food, and shares all her recipes. She often also has healthy recipes, and she tries to stay away from processed ingredients.
Here are my Top 5 sweet treats that I can’t wait to try out:
1. Licorice Caramels
2. Unbelievable Carrot Cake
3. Giant Cinnamon Rolls
4. Double Chocolate Cookies
5. Chocolate Chip Cookie Dough Cheesecake