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    Chicken Necks, Feet And Gizzards For A Taste Of Home

    A great source of collagen, chicken feet are touted as skincare’s best kept secret. They consist mostly of connective tissue — skin, cartilage, tendons and bones. Chicken feet may not only improve skin health and appearance, but may help reduce your body’s joint pain. Below, TV chef, author and food editor Liziwe Matloha shows us how to prepare a chicken feet, gizzards and chicken neck mix that might just turn into a regular in your kitchen.Dinner At Matloha’s by Liziwe Matloha

    About Dinner At Matloha’s by Liziwe Matloha

    In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

    Chicken Necks, Gizzards and Feet Recipe“You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

    Chicken Necks, Gizzards and Feet

    Liziwe Matloha

    Servings 4

    1 Casserole Pot1 Knife
    250g Chicken gizzards250g Chicken necks350g Chicken feet1 Medium Onion, chopped1 tsp Salt2 Tbsp Mild curry powder1 tsp Peri-peri powder1 tsp Dried rosemary, origanum or mixed herbs  1 cube Stock cube Salt and ground black pepper to taste
    Place the gizzards in a pot. Cover with water and add 1 tsp salt. Bring to a boil and cook for 30 minutes, or until just tender. While the gizzards are cooking, place the necks and feet in a separate pot, along with the onion, curry powder, peri-peri powder, dried herbs, stock cube and salt and pepper to taste. Cover with water. Bring to a boil and cook on medium heat for 40 minutes. At the end of the cooking time, add the cooked gizzards to the pot with the necks and feet. Continue cooking for a further 15 minutes (top up with a little boiling water, if necessary), until you have a rich, glossy gravy. Serve with pap or samp.

    “You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

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    This Rooibos And Apricot Baked Pears Recipe Is Packed With Antioxidants

    We love it when a crazy-tasty recipe is also good for us. Rooibos really is a health hero! It improves insulin sensitivity, reduces the risk of developing type-2 diabetes (and associated cardiovascular disease), helps maintain healthy blood pressure and prevents blood clots.READ MORE: It’s Immune-Boosting Benefits Are Legendary, But There’s Even More To A Cup Of Rooibos Than ThatRooibos And Apricot Baked Pears RecipeSoothing, healing and full of youth-preserving antioxidants, rooibos teams up with another SA favourite – apricot jam – to lend colour, flavour and extra goodness to baked pears. Serve them as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

    Rooibos And Apricot Baked Pears

    Serve these baked pears as a wholesome dessert or have them for breakfast with low-fat plain yoghurt and granola.

    Prep Time 5 minutes minsCook Time 40 minutes mins

    Course Breakfast, DessertCuisine South African

    Servings 2 servingsCalories 279 kcal

    2 pears1 cup rooibos tea hot strong½ cup apricot jam1 vanilla pod
    Preheat the oven to 200°C.Add the apricot jam and tea to a baking dish and stir until well combined. Scrape the vanilla seeds out of the pod and add both seeds and pod to the baking dish.Peel and halve the pears and arrange cut-side down in the baking tray.Cover the dish with foil and bake for 20 minutes. Remove the foil, turn the pears and bake for another 20 minutes.Serve warm.

    Keyword rooibos

    Serves 2. Per 348g serving: 1 170kJ, 0g fat (0g sat), 75g carbs, 35mg sodium, 6g fibre, 1g proteinFinally, a beetroot chocolate cake recipe that actually tastes great. Plus: 6 smoothie recipes that pack all the goodness. More

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    The Most Inviting Charred Corn Recipe Ever

    There’s no arguing that charred or grilled corn is a much-loved braai accompaniment that is quick-to-prepare and outdoor-dining friendly. Plus, it also doesn’t hurt that it’s packed to the brim with health benefits that range from aiding with digestion and gut health due to its high levels of insoluble fibre and is a healthy gluten-free option (you can replace that garlic bread with this nutritious option!) to improving eye health and protecting your heart. Let’s help you level up your current charred or grilled corn recipe…READ MORE: This Rooibos And Apricot Baked Pears Recipe Is Packed With AntioxidantsCharred Corn With Parmesan-Parsley RecipeEnjoy the smoky sweetness of grilled corn topped with a zesty Parmesan-parsley butter for a quick, flavourful side dish.

    Charred Corn With Parmesan-Parsley

    For a variety of flavours on your guests’ plates, we recommend adding grilled or charred corn to your braai menu.

    Prep Time 50 minutes mins

    Course LunchCuisine Braai

    Servings 4Calories 400 kcal

    1 Food processor1 Large Bowl1 Roasting Pan1 Cutting Board
    8 ears Corn½ cup Unsalted butter, at room temp1½ cups Flat-leaf parsley leaves2 Tbsp Grated Parmesan, plus more for serving1 small Clove garlic, grated1 tsp Lemon zest plus 2 tsp lemon juiceKosher salt and pepper Cracked pepper, for serving
    Pull most of outer husks of corn down to expose kernels, then remove silk. Pull husks back up to cover kernels, transfer to large bowl or roasting pan, cover with cold water and soak 30 mins.Meanwhile, in food processor, puree butter, parsley, Parmesan, garlic, lemon zest and juice, ½ tsp salt and ¼ tsp pepper until smooth. Set aside.Heat grill to medium-high. Pat corn very dry and grill, turning occasionally, until charred on all sides and corn is tender, 8 to 10 mins. Transfer to cutting board and let sit until cool enough to handle, then pull down husks, exposing kernels.Return to grill and cook until slightly charred, about 5 mins. Transfer back to cutting board. Serve with butter as well as sprinkling of Parmesan and cracked pepper if desired. 

    Photographed By MIKE GARTEN | Prop Styling By ALEX MATA | Food Styling By SIMON ANDREWS

    Keyword Braai Recipes

    Nutritional Facts: About 400 cal, 26.5 g fat (15.5 g sat), 8 g pro, 332 mg sodium, 40 g carb, 5 g fibreREAD MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need IcingMore recipes to try… More

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    6 Cardio Myths You Need To Stop Believing

    Fact: cardio has great benefits: it strengthens the heart and lungs, reduces the risk of heart disease and stroke, lowers blood pressure, improves cholesterol and helps burn calories. Phew! Having said that, skipping, running and the rest isn’t a panacea – which hasn’t stopped all sorts of cardio myths from being perpetuated. Here, we explain the truth to the most common cardio myths – and how to make sense of the workout itself. Myth 1: Cardio speeds up weight lossFACT: Hours logged on those fast-paced gym machines are a surefire way to melt off the weight – after all, it’s the foundation of the cardinal rules of weight loss, right: fewer calories in, more calories out? Well, yes, but… not all weight loss is equal. “You may lose weight faster doing cardio only, but unfortunately it’s the wrong kind of weight,” says personal trainer Greg Justice.Cardio alone burns away both fat and muscle. FYI: losing muscle is the opposite of what you want since muscle is what burns fat all day long – even at rest. Besides that, it’s the key to longevity, as emerging studies are showing.For a lasting change, you have to integrate strength workouts into your routine. “Weight training builds lean muscle mass, which elevates your metabolism and burns more fat, even when you’re not exercising,” says Justice. But! If you’re dead set on getting your heart rate up, there are tons of ways to get the burn with the muscle gains. Justice recommends Metabolic Resistance Training, a hybrid method in which weight training is done at a fast pace, with minimal rest. One example of this double whammy: kettlebell training. Or, lean into these HIIT workouts, which blend resistance and weight training with fast-paced cardio:Cardio & strength workoutsMyth 2: If you can’t do cardio for an hour, it’s not worth itFACT: Flat-out not true. Repeat after us: all body movement has benefits – even in terms of calorie burn! What you can change? How efficiently you burn them. “You may be able to do steady-state cardio longer and burn more calories during that time, but the key is what happens after your workout,” says Justice.“By doing high-intensity interval training [HIIT], you incorporate intense periods of work with short recovery, so your metabolism is elevated and you’ll be burning kilojoules for up to 38 hours after your HIIT workout is completed.”If you prefer to pray at the altar of the treadmill, take heart. “The American Heart Association says that doing three 20-minute sessions of cardio at a vigorous intensity (like running) is the equivalent of doing five 30-minute sessions at a moderate level (like fast walking),” says exercise scientist Wayne Westcott. Even 10 minutes at a high intensity is beneficial. Plus, a study suggests that short, infrequent bouts of slow running can do your heart good. The lesson? Every minute counts as movement – and that’s beneficial. READ MORE: “This Is How I Conquered Perimenopause Symptoms And Lost 14KG”Myth 3: Fasted cardio burns more body fat FACT: This one comes from the idea that if your body doesn’t have readily available food kilojoules, it’ll dip into the body’s stored supply, shrinking that muffin top. Research bears out that the opposite is true: A 2011 meta-analysis concluded fat burn is consistent regardless of whether or not you’ve eaten before a workout. In 2014, another study confirmed this data. And other research shows a negative effect of muscle catabolism (muscle loss) from skipping a pre-workout snack or working out on empty. “Your body needs energy to perform and energy comes in the form of food,” says Justice. “I’m not talking about gorging yourself, but having a small snack before doing cardio can actually help you perform at a higher level.”Myth 4: You must stay in that “fat-burning zone” FACT: Like a lot of fitness fallacies, this cardio myth is half true. At a lower intensity – the heart rate deemed the “fat-burning zone” – you will indeed burn a greater percentage of your kilojoules from fat. The zone in question is typically between 64% to 76% of your maximum heart rate – but it depends on a number of factors, including your age. But before you go ahead and skip every treadmill workout, as Westcott explains, it’s total calories burned that matter for weight loss.The math: If you run at 11km per hour, you burn 25 percent of your kilojoules from fat, while walking at half that speed burns 40 percent from fat, says Westcott, citing past research. So far, walking has an edge.Bottom line: Working out at a higher intensity equals more kilograms lost. However, if you need to find the right formula for you (excess stress can push you away from fat-burning potential, no matter how hard you work), speak to a pro. READ MORE: No Need To Run! This Is The Exact Way To Burn Fat With WalkingMyth 5: Running means you’ve completed leg day FACT: If only that were true. Unless you’re doing full-on sprints uphill or cranking the bike’s resistance to the point where you can barely push the pedals, you aren’t getting much muscle-building benefit from your workout. So while you feel like your legs and glutes did some work, in order to get the awesome metabolic gains of building up those largest muscles in your body, you have to incorporate strength moves like squats, deadlifts, and lunges. Not only that, but strength workouts will make you a better runner and cyclist. “Back when I coached track at Penn State, our runners dominated the sport,” says Westcott. “We were the only ones at the time having our athletes strength-train. Now, of course, everybody does.”Myth 6: The more you sweat, the more fat you burn FACT: While this is a very novel idea that we’ve all tried at once point (black bag under your hoodie, anyone?), it’s not true – especially not when you understand what sweat actually is. It’s good to also understand that some people naturally sweat more or less than other people. Sweat is water leaving your body. It’s made up of electrolytes and a small amount of waste products – but none of that is fat. Sweat is, instead, a way for your body to regulate its temperature when it’s high. How the body actually burns fat? Through carbon dioxide that is breathed out of the body through rigorous exercise and by burning stored fat for energy – something that can only happen through a calorie deficit. If you’re looking to lose fat, look to your diet first and not only at sweating as much as you can. More

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    Cabbage Gets An Upgrade On The Braai Stand

    Don’t get us wrong, we love coleslaw (the OG of cabbage-based salads). That said, we also love experimenting, as is the case with this New Age cabbage creation. And just in case you were wondering what cabbage does for the body: it is packed with fibre (1 gram of fibre for every 10 calories to be exact!) – it fills you up for longer causing you to eat less. It also helps fight bad cholesterol, keeps the stomach lining and intestines healthy and controls blood sugar levels.Grilled Cabbage Wedges RecipeTry this crunchy grilled cabbage recipe that makes preparing this vegetable easy, effortless and really good!

    Grilled Cabbage Wedges With Creamy Caraway Dressing

    Prep Time 20 minutes mins

    Course Side Dish

    Servings 4Calories 178 kcal

    1 Mixing Bowl1 Whisk1 Serving Platter
    1 Tbsp Fresh lemon juice½ tsp SugarKosher salt and pepper¼ cup Mayonnaise2 Tbsp Full cream yoghurt¼ tsp Celery seed1 small Green cabbage 1 Tbsp Olive oil Chopped parsley, sliced scallions and cooked bacon for serving
    Heat grill to medium-high. In a bowl, whisk together lemon juice, sugar and ½ tsp salt to dissolve. Whisk in mayonnaise, yoghurt, celery and caraway seeds and ¼ tsp pepper. Cut cabbage into 8 wedges, leaving the core intact. Brush cabbage with oil, the. Place flat side down and grill until charred and just tender, 5 to 7 mins per side; transfer to platter. Drizzle cabbage with dressing, then sprinkle with parsley, scallions and bacon if desired. 

    Nutrition Facts: About 178 cal, 14 g fat (2.5 g sat), 3 g pro, 364 mg sodium, 12 g carb, 5 g fibre
    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword vegetarian

    Nutrition Facts: About 178 cal, 14 g fat (2.5 g sat), 3 g pro, 364 mg sodium, 12 g carb, 5 g fibreREAD MORE: 25 Surprising Foods That Taste Amazing On The BraaiMore recipes to try… More

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    This Easy Snap Peas Side Dish Deserves A Spot On Your Braai Menu

    Balancing a summer braai menu need not be complicated. Braais, by their very nature, are meant to free up your time – allowing you enough time to chat away while tending (not stressing) about your dishes. This snap peas recipe retains nutrients and it only takes 15 mins to prep. Plus, snap peas are packed with nutrients such as vitamin C, which aids with immune function and helps heal cuts and wounds; iron, which helps produce red blood cells – as well as Vitamin K, which boosts bone health and helps with blood clotting.READ MORE: How To Keep Your Vegetables Fresher For Longer — 6 Genius HacksBlistered Snap Peas RecipeLooking to bulk up your vegetable dishes at a braai? Look no further than this blistered snap pea recipe that takes little time to prepare.

    Blistered Snap Peas

    This snap peas recipe retains nutrients and it only takes 15 mins to prep.

    Prep Time 15 minutes mins

    Course Lunch

    Servings 4Calories 111 kcal

    1 Vegetable Grill Basket1 Mixing Bowl1 Serving Platter
    450 g Snap peas, strings removed2 Tbsp Olive oil½ to 1 tsp Chilli powder 2 Lemons, plus wedges for servingCoriander, for servingKosher salt
    Place grill basket on grill and heat grill and basket, covered, on high for 10 mins. In large bowl, toss snap peas with oil, chilli powder and ½ tsp salt. Add to grill basket and grill, tossing twice, until charred and just tender, 5 to 8 mins. Squeeze juice of ½ lemon on top and toss to combine. Transfer to shallow bowl or platter and serve with additional wedges and sprinkle with coriander if desired. 

    Nutrition Facts: About 111 cal. 7 g fat (1 g sat), 4 g pro, 245 mg sodium, 10 g carb 3 g fibre. 
    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword Pea Recipe

    Nutrition Facts: About 111 cal. 7 g fat (1 g sat), 4 g pro, 245 mg sodium, 10 g carb 3 g fibre. How To Make Your Grilling Basket Work Best For YouHere’s how to help prevent foods from sticking, and for extra browning, preheat your grilling basket on the grill before adding ingredients.Toss ingredients. We like snap peas, green beans, small potatoes and carrots – with oil and seasonings before placing in the grill basket. 

    Arrange foods in a single layer. This helps maximise browning and minimise steaming.

    Resist the urge to flip or stir your food often. As with cooking indoors, the less you turn it, the more flavour and browning you’ll develop!READ MORE: 10 Keto-Friendly Vegetables That Are Incredibly Low-CarbMore recipes to try… More

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    Your Easy 10K Training Plan And Tips To Crush It In Just 6 Weeks

    So, you’ve aced a 5K and now want to work toward crushing a 10K race? Well, having an easy training plan and expert-approved tips makes it SO much easier to cross that finish line.Ready to get started? This plan, designed by running coach Kim Maxwell, is for beginners so no need to feel intimidated. The plan will ease you into running a longer distance, starting with a few 15-minute long runs. Most of the weekday runs take less than 30 minutes and the longest run tops out at eight kilometres. Totally doable, right?READ MORE: The Only Half-Marathon Training Plan You Need Per Run CoachesNow that you’ve downloaded the plan, let’s decode the terms Kim uses in the programme: The easy run:Don’t focus on speed/time, rather run slowly. The aim here is to improve your fitness. If you run too hard, you’ll throw out the week’s training.The tempo run:This prepares your body to deal with sustained running at a consistently hard pace. Your pace should be challenging, but comfortable – just below race-day pace.The easy run with pick-ups:Gradually increase your pace from your easy-run speed to 90 percent of a sprint speed by the end of the prescribed interval. Think of it as a skills session. It also deters from the monotony of the easy runs and promotes good form. For four kilometres: 4 x (800m easy + 200m pick-ups). You should be at a 90 percent sprint for the last 20m of each 200m interval.The time trial:This is a race, but focus on trying to hit an even pace at each of the kilometre markers. Start out at a moderate pace and finish strong. Record your time and the weather conditions on the day so you can track your progress and always use the same route – five-kay is a good distance.The turnover drill: Turnover is the number of times your feet hit the ground per minute. The higher the number, the less time you’re spending in the air. A turnover drill means measuring this – wait until you’ve hit your stride, then count how many times your right foot touches the ground in one minute and times by two. Slow down for a bit, then go again, trying to increase the number.The long run:As the name suggests – this is your longest run of the week. Focus on completing the distance rather than speed.Looking for more running tips? Here are 11 starter tips all newbie runners need to know. More

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    These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To Treat

    Spring has arrived and just like that, we’re trading in our soups for something cooler—think sorbets, smoothies and ice cream. This nice cream recipe skips the butter and cream but still delivers a smooth, creamy texture that’ll have you questioning how it’s even possible. Paired with a spicy gingerbread cookie, this sandwich strikes the perfect balance between sweet and spice. Trust us, this will be your go-to treat all the way through summer. Save this recipe—you’ll be glad you did.Gingerbread Nice Cream SandwichesThese gingerbread “ice cream” sandwiches are perfect for those sunny days. Pack them in your cooler for a picnic, a beach day, or serve them up as a refreshing dessert after a braai. Enjoy!

    Gingerbread Nice Cream Sandwiches

    Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g protein

    Course Dessert, Snack

    Servings 8 servingsCalories 283 kcal

    Ice cream (makes 8 ice cream scoops)300g banana about 3 bananas250g raspberriesCookies (makes 16 round cookies plus more)1 egg100g castor sugar½ tsp mixed spice½ tsp ground ginger2 tsp cocoa150g golden syrup300g self-raising flour
    For the ice cream, peel and slice the bananas and place in a Tupperware with the raspberries. Freeze overnight.Process the frozen raspberries and bananas in a food processor or with a handheld blender until smooth. Freeze until required – no longer than five hours.For the gingerbread, preheat the oven to 180°C and grease a baking sheet with butter.Whisk together the egg, sugar, spices and cocoa until well combined.Add the syrup and flour, alternating between the two, and mix to form a dough. Leave to rest for 30 minutes.Roll out a piece of dough on a floured surface (two to five millimetres thick). Press out six-centimetre diameter circles and bake at 180°C for seven to 10 minutes.Once cooled, sandwich two cookies with a scoop of raspberry and banana ice cream and serve.

    Keyword ice cream

    Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g proteinMore Recipes: More