“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii

Ginger and Carrot Juice

Serves: 2
Prep time: 5 mins

We got ourselves a juicer as a birthday present to ourselves, but our younger brother Kgomotso is sick of us because we juice EVERYTHING. Add pineapple to this recipe if you’re not a huge fan of carrots because this juice is very “carroty” (it would be awkward if it wasn’t, but you get what we are saying right?).

15cm Ginger
8 Large Carrots
1-2 Green Apples

Pass the fruits and veggies in a juicer or nutribullet, add more ginger if you desire.
Serve with some ice.

Mango Smoothie

Serves: 2
Prep time: 5 mins

Always freeze your fruits, they make the most amazing cold smoothies, you won’t have to worry about chilling your smoothie first or adding too much ice to your drink.

1C Mangoes, cubed and frozen
1/2C Pineapple, frozen
1/2C Bananas, frozen
1 Tbs Honey
1 Tbs Lemon Juice
1/2C Ice Cubes
1/2C Spinach (optional)

Blitz all the ingredients together until smooth.
Serve chilled.


1 onion, finely chopped
15 ml curry powder
2 ml cumin
3 ml tumeric
500 g beef mince
40 ml chutney
40 ml raisins
250 ml strongly brewed Rooibos tea
1 egg

15 sheets spring roll pastry
15 ml maïzena paste
Sunflower oil, for frying

Heat oil in a saucepan. Sauté onions till transparent. Add curry powder, cumin and tumeric. Fry for 1 minute.
Add the mince and cook till browned.
Add the Chutney, raisins and tea.
Cook for about 10-15 minutes till the sauce thickens.
Adjust seasoning.
Cool slightly, then add the egg.
Place 1 pastry sheet in a diamond shape in from of you. Place about 2 Tbls of filling in a line on the corner closest to you. Fold over to enclose the filling.
Bring the two side corners in over the filling and roll up tightly.
*You could either fold them like a spring roll or samosa.
Brush the end piece of the pastry with maïzena paste to seal it.
Fry patty in medium hot oil for about 5 minutes till golden brown. Drain on paper towels.
Serve with extra Chutney.



1/2 Rooibos ice cubes
1/2 cup cranberry juice
1/2 cup pineapple juice
1/4 cup Malibu coconut rum
Grenadine, drizzled
Maraschino cherries, for garnish
Pomegranate rubies, for garnish

To make ice cubes, brew your tea normally, cook it down completely and pour into ice cube moulds and freeze till ready to use.
Add ice to glass, add the juices, the Malibu rum and stir.
Pour into glasses. Drizzle in the grenadine. Garnish.
Serve immediately. Drink is intended for only those who consume alcohol.


11/4 cup milk
5 Tbls Rooibos loose tea leaves
2 eggs
1/2 cup castor sugar
2 Tbls vanilla paste
2 cups cream

In a saucepan, bring the milk to the boil and turn off heat. Add the tea leaves and allow to infuse for about 5 minutes. Allow to cool.
Beat the eggs and sugar till fluffy, add the vanilla paste and beat till well combined. Add just one cup of the cooled milk tea to the egg mixture as well as the cream and briefly mix.
Run mixture through an ice-cream maker according to instructions.

**if you don’t have an ice-cream maker, beat the cream until stiff, fold in the egg mixture and the milk. Make sure to not beat the air out.
Pour mixture into a plastic freezer bowl and freeze for about 6-8 hours. Mix the ice-cream every 11/2 hours.

Zucchini Bolognaise

Serves: 4-6
Prep time: 20-25 mins

we really love turning our favorite dishes into low calorie dishes without going on a “cardboard” or “ice” diet. You can’t even tell that it’s not real pasta. Remember, don’t boil the zucchini pasta at all, it will become zucchini pap. If you like fresh vegetables like us, put raw zucchini pasta on your plate, pour hot Bolognaise sauce over and voila.

2 Tbs Olive Oil
1 Onion, finely chopped
2 Tbs Minced Garlic
1 Red Chili, chopped
500g Beef Mince
1/4C Curry Paste
1 Red Pepper, chopped
500g Napoletana Pasta Sauce
500g Zucchini Pasta
1/4C Grated Parmesan Cheese

Heat oil on medium heat in a frying pan. Sauté onion and garlic till soft. Add in the chili and stir. Add mince, cook for 5-7 mins or until browned.
Add curry paste and cook for another 2 mins. Add the red pepper and pasta sauce. Simmer for 5 mins. Add the Zuchini pasta into the mince sauce.
Cook and stir for 1-2 mins.
Zuchini must still be a little crunchy.
Serve with Parmesan cheese.

PepperDew and Mackerel Risotto

Serves: 4-6
Prep time: 35-40 mins

The Italians knocked it out of the park with this amazing invention because wow babes; Rice, wine and Parmesan in one dish? We are sold. This has to be the fanciest dish ever and it’s so easy to make. Always use good quality wine for this dish because if you’re gonna make risotto, please do it properly.

2 Small Shallots, finely chopped
45g Butter
1 tsp Crushed Garlic
300g Risotto Rice
150g Pepperdews, chopped
150g Mackerel Fish, cooked and flaked
1L Vegetable Stock, warmed up
80ml White Wine
150g Parmesan Cheese
Salt and Pepper

In a non-stick pan melt butter on medium heat, sauté shallots until soft. Add garlic and sauté for about 2-3 mins. Add the rice until well coated in butter and shallots.
Add the wine and stir, add in the Pepperdews, reserve some for garnish.
Add the vegetable stock, a little at a time. Allow the rice to absorb the liquid with every addition. Simmer for about 30 mins, keep stirring.
Add the flaked mackerel and Parmesan cheese and stir. Adjust seasoning.
Serve warm and top with Pepperdews and Parmesan cheese.

Creamy Chicken Livers

Serves: 6
Prep time: 25-30 mins

I (Lebo) am not really a fan of chicken livers, so this recipe is all Tebo. When they have chicken livers for dinner at home I opt for pap and sour milk. But my sister and the rest of the family are obsessed, so enjoy.

1Kg Chicken Livers
3 Tbs Olive Oil
1 Onion, chopped
2 Tbs Garlic and Ginger Paste
5ml Chili Flakes
2 Tbs Dried Thyme
3 Tbs Olive Oil
Zest of 1 Lemon
100ml Sherry
200g Cream
50g Cream Cheese
Grated Parmesan, optional

In a hot pan, add oil, fry the onion, garlic and ginger paste until soft, add the chili flakes, thyme and stir.
Add the chicken livers, fry until cooked, add the zest and sherry. Adjust seasoning.
Add the cream and cream cheese and cook until the sauce has reduced a little.
Meanwhile, prepare the sourdough toast, grilled on pone fire or in a toaster.
Serve the lives on toasted crusty sourdough.
Sprinkle over some Parmesan.

Skillet Salt and Rosemary Focaccia

Serves: 4
Prep time: 1h 20 mins

making focaccia is very fun and very “handsy”, prepare to get a little flour all over you. Use your fingers to make dents in your bread and brush it will with the olive oil and herbs once it’s baked and …voila!!!

3/4 C Warm Water
1/2 tsp Sugar
1 1/2 tsp Yeast
2 Tbs Olive Oil
2 C Flour
2 tsp Rosemary, chopped

3 Tbs Butter, melted
Rosemary Sprigs
1/2 tsp Italian Seasoning
1 tsp Sea Salt

Preheat the oven to 200 degrees Celsius.
Mix all the dry ingredients and chopped rosemary together.
Add in yeast, mix well and create a well in the center.
Pour in the water and oil, mix and knead the dough for 10 mins, leave to rise for an hour. Grease the skillet, roll out the dough to the size of the skillet.
Make indentations in the dough with your fingers.
Brush the dough with butter, sprinkle with Italian seasoning, Rosemary sprigs and sea salt. Bake in the oven for 20 mins or until golden brown.
Brush with more butter when it comes out of the oven.


Smokey Chicken and Avo Quesadilla with Sundried Tomato a Mayo

Serves: 6

we didn’t know what a quesadilla was until about 4 years ago but we like the idea. Lots of cheese on a tortilla wrap with whatever topping you prefer? It sounds like a very good idea to us. Here’s our quesadilla, we hope you like it.

6 Wraps (store bought)
6 chicken breasts, skinless and boneless
100g barbecue sauce
2 Tbls liquid smoke
Salt and pepper
150g guacamole
3 avocados, sliced
Lemon juice

Sun-Dried Tomato Mayo:
100g Sundried tomatoes,sliced
200g mayonnaise
Salt and pepper
1 Tbls White wine vinegar

Warm up the wraps in the oven or on the stove-top until just heated.
Mix the barbecue and liquid smoke together. Coat the chicken breasts. Season with salt and vinegar.
Grill chicken in the oven for 14-20 minutes at 180 degrees celcius.
Slice avocados and drizzle with lemon juice so it doesn’t brown.
To make mayo: mix all the ingredients together
To serve: slice chicken breast. Spread guacamole onto the wrap. Top with chicken and avocado slices. Season and serve with mayo on the side