Category: Recipes

Yes, we’ve got a healthy recipe here that you’ll want to make again and again this winter. A healthy lentil vegetarian bobotie!

Why is this recipe healthier than a regular bobotie? First off, while red meat is a good source of protein, it is a source of saturated fat. This recipe uses lentils which are high in fibre, low in fat and contain protein as well. This lentil bobotie recipe does not use chutney, which is normally filled with sugar. Instead, it uses carrots and sweet potatoes, which add natural sweetness once cooked. You can swap the carrots and sweet potato for small cubes of butternut if so desired.

This recipe also keeps well in the fridge or freezer, making it great for meal planning.

What You Need:

• Olive oil
• 2 brown onions, finely chopped
• 2 large carrots, grated
• 1 medium orange sweet potato, grated
• 1 tsp finely chopped garlic
• 2 Tbsp curry powder
• 1 tsp turmeric
• 4 large or 6 medium tomatoes, freshly chopped
• 2 x 400g tinned brown lentils, drained and rinsed
• Pinch of salt, to taste
• 250ml buttermilk or Greek yoghurt
• 2free-range eggs
• Pinch of black pepper
• 2-3 bay leaves

Method

1. Place 1 Tbsp oil in a large, deep pan set over medium-high heat. Add the onion and sauté until just cooked. Add the carrots and sweet potato and cook for a couple of minutes before adding the garlic and spices. Add a little extra oil if needed and stir until fragrant.
2. Add the tomatoes with half a cup of water and stir until well combined. Turn the heat to medium-low and simmer for five minutes before adding the lentils. Simmer for another five minutes or until the sauce has thickened and the vegetables are soft. Add salt to taste.
3. Pour the lentil mixture into an oven-proof dish and set it aside.
4. Mix the buttermilk, eggs and pepper together and pour it over the lentil mixture. Add bay leaves and bake in a 180-degree oven for 30 minutes or until golden.

Want more vegetarian recipes? Click here. Want more comfort food ideas? Try these healthy pasta recipes!

Now that it’s winter, we naturally turn to more comfort foods. But comfort foods can be healthy and tasty too! Try this delicious, healthy and easy chickpea curry recipe.

This is a great dish to make in winter because it keeps well in the fridge or freezer and makes for excellent meal-planning. You can serve it with rice, fill a roti wrap with the filling or serve it with pita bread. You can also lighten it up by serving it in a bowl with freshly diced tomatoes, onion and cucumber. It is also quick to make. Keen to change it up? Use brown lentils instead of chickpeas, or try a mix of both!

TIP: Control the dish’s spice and heat levels by adding fresh chillies. For a neutral oil, try heart-healthy canola. If you’re unsure about the curry powder, try ½ tsp turmeric, ½ tsp red chilli powder and 1 tsp garam masala.

What You Need:

• Olive oil
• 2 brown onions, finely chopped
• 1 tbsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1-2 red chillies, finely chopped (optional)
• 2 tsp curry powder (of your choice)
• 400g tinned tomatoes (or 4-6 chopped fresh tomatoes)
• 400g chickpeas, drained and rinsed
• Fresh coriander, to serve

Method

1. Place 1 tbsp oil in a large, deep pan set over medium-high heat. Add the onion and sauté until just cooked. Add the garlic, ginger and chilli (if using). Sauté for 1 minute, then add the curry powder, adding a little extra oil if you need to and stir until fragrant.
2. Add the tomatoes and continue to stir until well combined. Thereafter, add the chickpeas with one cup of boiled water. Stir until combined and set aside on low heat for 10 minutes.
3. Taste the sauce and add a little salt if needed. If it’s too acidic, add a pinch of bicarbonate of soda (or sweetener of your choice).
4. Serve with fresh coriander.

For more information on the health benefits of chickpeas, read here. Looking for more healthy vegetable dishes to try this winter? Read more here.

Want to spoil your loved one with a fancy three-course meal at home, but also don’t want to wreck the eating plan? We have the best, healthy three-course dinner menu for two right here

Make these three delicious recipes for the most divine gourmet Valentine’s dinner at home! Or any date night, really… These recipes are halaal and kosher friendly.

Starter

Recipe: Japanese-style cured Yellowtail

Who needs Nobu, when you can be Nobu?

• 150g high-quality yellowtail (or high-quality fresh fish that you can confidently eat raw)
• 1 clove garlic, finely minced
• Juice of 1 lemon
• Juice of 1 lime
• 1 to 2 tbsp tamari (or soy sauce)
• 1 jalapeño, thinly sliced, for garnishing
• Coriander leaves, for garnishing

1. Slice the yellowtail into 3mm-thick slices.
2. Rub each fish slice with some of the garlic.
3. Combine the juices and tamari in a bowl. Taste to see if more tamari is needed. Plate the fish slices on a tray.
4. Pour the sauce over the fish and garnish with jalapeño and coriander.
5. Allow to cure for 15 minutes or so before serving.

Main

Recipe: Rack of Lamb with Fennel

You want about 3 pieces of lamb each, so ask the butcher to cut to your liking.

• 2 cloves garlic, minced
• 1 tbsp mustard
• 1 tbsp fennel seeds
• 1 tsp salt
• 1 tsp freshly ground black pepper
• Olive oil
• 1 lemon, zested, juiced
• Good-quality rack of lamb
• 3 to 4 large fennel bulbs

1. Preheat the oven to 200°C.
2. Combine the garlic, mustard, fennel seeds, salt and pepper in a bowl with 1 tbsp olive oil and the lemon zest. Rub generously all over the lamb.
3. Cut the fennel bulbs into slices and place in a large roasting tray. Keep some fresh fronds aside for garnishing. Drizzle olive oil over the slices, then place the lamb on top. Pour lemon juice and sprinkle zest over the lamb and fennel slices. Roast for 20 and remove, checking that the lamb is cooked through but still pink (if not, place back into the oven for another 5 minutes).
4. Remove the lamb and allow it to rest. Place the fennel back in the oven to keep cooking (it will soften and go deliciously sweet) in the meantime. After 10 minutes, slice the lamb and serve on the fennel with extra fresh fronds.

Dessert

Recipe:

• ½ cup chopped cashew nuts
• 1 tsp nut butter of choice
• 2 to 3 medjool dates, pitted
• Pinch salt
• ½ cup dairy-free coconut yoghurt
• 1 tsp vanilla essence
• 1 tsp agave syrup or maple syrup
• 60g raspberries
• Fresh mint leaves
• Sprinkle of icing sugar (optional)

1. Place the cashew nuts, nut butter and the dates in a food processor. Blitz until well combined (add more cashews if needed, so the mixture is sticky, but workable).
2. Spray 2 ramekins or mini tartlet trays with baking spray, then press the date and nut mixture into the tray(s) and place in the freezer for one hour.
3. Mix the yoghurt, vanilla and syrup together.
4. Remove the tart bases from the freezer and spoon the yoghurt mixture inside. Top with the raspberries.
5. Serve the tarts with a little mint and a light sprinkle of icing sugar on top of the berries.

POV: you’re both working and time-strapped but are trying to stick to your health goals and NY resolutions. How do you do it? We have some great advice and quick, healthy recipes for you to make below!

Meal planning for the week, ordering your groceries online and even meal prepping in advance can all help you save time and stick to making those healthy dinners! Here are great, quick recipes that pack away easily and make for great desk lunches too! Halaal and Kosher friendly.

Butternut & Chickpea Curry Recipe

This one keeps well frozen!

• 1 tbsp coconut/ canola oil
• 1 brown onion, finely chopped
• 2 large cloves garlic, finely chopped
• 2 to 3 red chillies, finely chopped
• 2 tsp garam masala
• 1 tsp turmeric 1 tsp ground cumin
• 1 tsp red (leaf) masala
• 1 tin Italian plum tomatoes
• 1kg butternut, chopped
• 1 tin (400ml) coconut milk
• 1 tin chickpeas
• Handful fresh coriander leaves

1. Heat the coconut oil in a large pot over medium-high heat. Sauté the onion, garlic and chillies until translucent. Add the spices and continue to fry until fragrant. Add a bit more oil if it gets sticky too quickly.
2. Add tomatoes and stir to break up. Reduce heat to medium and add the veggies and coconut milk. Add some water to make sure the veggies are covered, then cook for 40 minutes, or until vegetables are cooked through, but not falling apart
3. Add the chickpeas and cook for a further 10 minutes until the consistency has thickened. Serve with fresh coriander (and a rice of your choosing).

Mushroom and Cauliflower “Risotto”

This is a low-carb and vegan dish (if you don’t add the Parmesan) that’s good for lunch the next day too.

• 2 cloves garlic, chopped
• 1 large brown onion, chopped
• 1 tbsp extra-virgin olive oil
• 500g mixed fresh mushrooms, large pieces chopped
• 400g cauli rice 3⁄4 to
• 2 cups vegetable stock
• 1 tbsp freshly squeezed lemon juice
• 1⁄2 tsp chilli flakes
• 1 bunch thyme, tied with string
• Pinch salt and pepper, to taste
• Freshly grated Parmesan (optional)

1. In a large wok, place the garlic and onion in a little olive oil set over medium heat. Cook for a few minutes until fragrant, then add the mushrooms and sauté for another five minutes.
2. Add the cauli rice and vegetable stock. Add a little more water, if necessary, to cover the veg. Add the lemon juice. Stir in the chilli flakes and add the thyme stalks. Cook for 20 minutes, stirring occasionally, until the moisture is absorbed and the texture is risotto-like.
3. Once cooked, remove the thyme stalks, season and serve immediately (with Parmesan, if using).

One-tray roast chicken with veg

This is great the next day!

• Extra-virgin olive oil
• 2 red onions, cut into quarters
• 1 large butternut, sliced
• 1 large sweet potato, sliced
• 1 whole chicken, giblets removed
• 1 lemon, zested, halved, one half sliced
• 4 whole cloves garlic
• Handful fresh thyme
• 1 cup vegetable stock
• 1 tsp smoked paprika
• Salt
• Freshly ground black pepper

1. Preheat the oven to 200°C.
2. Grease a large, deep oven dish or large baking tray with olive oil. Place the onion slices in the centre, then the butternut on one side and the sweet potato on the other.
3. Place the chicken breast-side down on top of the onion and stuff it with the lemon slices, 2 garlic cloves and some fresh thyme (under the skin and inside the cavity).
4. Scatter the rest of the garlic and thyme around the vegetables.
5. Squeeze over the juice from the rest of the lemon.Pour over the vegetable stock. Sprinkle the zest and paprika over the chicken and veg. Season, then wrap the chicken tray in foil and place in the oven for 30 minutes.
6. Remove the foil, give the vegetables a stir, turn the chicken over and drizzle over some extra olive oil. Continue to cook for another 45 minutes. Cooking time will vary depending on the size of the chicken, but you’ll know when the chicken is cooked through when the juices run clear after inserting a knife into the thickest part of the flesh.
7. Serve slices of chicken with butternut, sweet potato and red onion, which will be soft and flavoured by the chicken’s juices and the herbs

We are here to help you have a delicious and healthy festive season with three fabulous recipes that are so tasty and versatile, they’ll go with any of your mains. These healthy festive dishes also work well as starters.  All you need to do is divide them among your number of guests. 

Make It Mezze!

Ingredients:

• 800g mixed heirloom tomatoes, chopped 
• 4-5 sweet baby peppers, finely sliced
• 100g olives
• 100g artichokes
• Fresh basil, for garnishing

Dressing:

• 3 to 4 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ garlic clove, very finely sliced
• 1 tsp red wine vinegar
• 2 tbsp very finely sliced basil (or flat-leaf parsley)

Method:

1. Halve or quarter the larger tomatoes and place them into a big salad bowl. 
2.  Add the sliced sweet peppers, olives, artichokes and toss them together. 
3. Whisk the dressing ingredients together and drizzle over the tomato mix. Garnish with basil and serve. 

Tip: Swap some fresh tomatoes for sun-dried tomatoes or grilled brinjal and swap the olives for feta. Serve with bread to mop up the flavours.

Grilled Courgette Slices

Ingredients:

• 1kg large courgettes (baby marrows)
• Olive oil
• Juice and zest of 1 lemon 
• Salt and freshly ground black pepper
• 2 tbsp toasted sunflower seeds, for garnishing
• Fresh mint, for garnishing

Method:

1. Rinse the courgettes and pat dry. Cut off the tops and slice them lengthways, about 3mm thick so that they cook quickly. 
2.  Heat a large griddle pan and drizzle with olive oil to prevent sticking. Grill courgette slices until perfectly cooked and then set aside to cool between batches.  
3.  Pile the courgette slices onto a large platter and squeeze a generous amount of fresh lemon juice. Season with salt and pepper. Garnish with sunflower seeds and mint leaves. 

Looking for more delicious veggie recipes? Click here!

Braaied Peppers

Ingredients:

• 2 red peppers
• 2 yellow peppers
• 1 orange pepper
• 2 large red onions, cut into wedges
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Fresh basil 

Method:

1. Prepare the braai coals – the heat should be medium hot so that you get the skin slightly charred (or preheat the oven to 200°C). 
2.  Slice the peppers into quarters, lengthways, removing the seeds and pith. Wrap the onions in foil (if using the oven, slice into quarters).
3.  Place the foiled onions into the coals. Grill the peppers over the fire If using the oven, spread the vegetables in a single layer onto a large baking-paper-lined tray. Bake until tender and charred in spots.
4. Once ready, remove from the heat. Transfer the vegetables to a large serving bowl, garnish with basil and drizzle with dressing, as desired. 

For another great festive side dish, check out this ratatouille recipe.