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    Feel Strong And Powerful With This Explosive 15-Minute Workout

    By Wanita Nicol, equipment sponsored by REBEL Elite Fitness
    If you’re looking to find your strength and power, that high after you’ve completed something particularly tough, look no further than this explosive 15-minute workout.
    This workout combines fat-busting movements with strengthening exercises to tone your whole body – with emphasis on the wobbly bits around your butt and legs. Perform these moves as a circuit three or four times a week. For each exercise, do all required reps without rest, rest for up to a minute, then move on to the next exercise. Once you’re done, repeat the entire circuit for a total of three rounds. As you get fitter, decrease your rest time by 10 seconds. Always start with a quick warm-up — include shoulders, wrists and legs.
    READ MORE: This 4-Week Bodyweight Challenge Is The Ultimate New Year Workout Plan
    You’ll need: a step and a medicine ball (or any weighted object that’s easy to hold)
    Watch one of our WH staffers perform the moves for this 15-minute explosive workout:
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    READ MORE: Get Strong, Shapely Legs With This Do-Anywhere Leg Workout 
    1. Step and Extend
    Stand about 30cm behind a sturdy box or step, feet hip-width apart, holding a medicine ball at your chest. Place your right foot on the box. Keeping your upper body straight, step up onto the box, straightening your right leg and extending your left leg out and back. Pressing the ball out explosively as you extend your back leg. Pause, then reverse the movement to return to start. That’s one rep. Do 10 to 12, then repeat on the other side.
    2. Donkey Kick
    Start in push-up position, legs extended behind you, feet together, hands under your shoulders. Keeping your legs together, brace your core and glutes, then kick both legs up simultaneously, bending your knees to bring your feet towards your butt. Try to land softly on the balls of your feet, back in the start position. That’s one rep. Do 12 to 16.Medi
    READ MORE: Tone Up The Fun Way With This Strength And Cardio Dance Workout
    3. Calf Raise
    Stand with your heels together and toes pointed out in a V shape. Slowly rise onto the balls of your feet. Hold for two seconds, then slowly return to start. That’s one rep. Do 10 to 15.
    4. Quarter-turn Squat Jump
    With feet shoulder-width apart, lower into a squat, arms straight down. Jump up explosively, swinging your arms overhead and rotating 90 degrees left in mid-air. As you land softly, immediately drop back into a squat. Reverse the movement to return to start. That’s one rep. Do 12 to 16.

    Wanita Nicol

    Wanita Nicol is a freelance writer and storyteller. She’s also a certified personal trainer and has been a fitness editor for more than 10 years. When she’s not trying a new workout or testing new fitness gear, she’s living her best nerd life on Instagram @TheFitNerdSA. More

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    This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

    Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
    Chocolate cake can be deadly for your kilojoule count, since it’s packed with sugar, refined flour and oil. But you can easily substitute for a higher fibre flour, like oat or chickpea flour, that doesn’t compromise on texture and flavour. Also, try substituting sugar for honey or another sugar-free alternative for a sweet, decadent treat that won’t break the kilojoule bank.
    READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?
    What You Need

    250g cooked beetroot
    200g butter
    200g 70% dark chocolate
    4 tbsp hot espresso
    135g wholewheat flour
    1 tsp baking powder
    3 tbsp cocoa
    5 free-range eggs, separated
    150g castor sugar or sugar replacement

    READ MORE: 5 Mistakes Almost Everyone Makes When They Start New Year’s Resolution Diets
    Method

    Preheat the oven to 180°C.
    Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
    Purée the beetroot in a food processor.
    Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
    Sift the flour, baking powder and cocoa in a bowl and set aside.
    Separate the eggs, then whisk the yolks in a bowl until frothy.
    Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
    Whisk the egg whites until stiff peaks form, then fold in the sugar.
    Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
    Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.

    SERVES 8. Per 158g serving: 2 215kJ, 34g fat (20g sat), 48g carbs, 140mg sodium, 4g fibre, 9g protein
    READ MORE: Exactly How To Make The Perfect Pizza On The Braai More

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    This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies

    Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.

    How To Maximise Your Meal Time Prep

    Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!

    READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad

    While your pie bakes, you’ll have 40 minutes to get bendy with our ​​Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!

    Check out the video below:

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    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    Super Greens Pie

    Serves 8

    This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!

    And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.

    Ingredients

    1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces

    6 Garlic cloves, chopped

    1 Onion, chopped

    2 tsp Ghee (olive oil is also fine)

    1 Bunch kale, chopped into 4cm pieces

    250g Frozen spinach, thawed, drained

    Sea salt and freshly ground black pepper

    500g Fresh ricotta

    2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)

    Handful of dill, chopped

    Handful of flat-leaf parsley leaves, chopped

    Handful of mint leaves, chopped

    Grated zest and juice of 1 lemon

    250g Halloumi, grated

    1 tsp Dried oregano

    1 Rectangular sheet (or 2 squares) good quality shortcrust pastry

    1 Rectangular sheet (or 2 squares) good quality puff pastry

    1 Tbsp Black and white sesame seeds

    Optional Ingredients:

    Lemon wedges

    Sriracha and kewpie mayonnaise (yes, we know it defies tradition)

    Method

    Preheat the oven to 180°C.

    In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

    Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes

    Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.

    In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.

    On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.

    Spoon the ricotta and chard mixture on top.

    Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

    Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

    Bake for 40 minutes until golden and puffed, while you do some yoga. More

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    All The Vegan Kits, Meals And Guides To Help You Go Vegan

    These genius boxes, guides and meals take the guesswork out of going vegan and deliver delicious, nutritious meal ideas that’ll keep you going from Veganuary into infinity. Being vegan has seriously never been *this* easy.

    ProVeg Vegan App

    Wanting to go vegan? Try signing up for the ProVeg Veggie Challenge for one month. With their app, you can access easy-to-make recipes that’ll make your transition so much smoother.

    The Deli Basic Vegan box, R450

    Stock up on the essentials with this basic pantry box, containing the vegan Holy Grail: nutritional yeast, which mimics the flavour of cheese.

    READ MORE: 5 Vegan Breakfast Recipes To Help You Ace Veganuary

    The South African Vegan Cookbook, R305

    Eating oats every day? Mix things up with this essential cookbook, containing South African products in their recipes, no foreign or hard-to-find ingredients.

    Plated Convenience 7-Day Starter Pack, R1183

    If you’re wanting to eat plant-based but aren’t sure of meals (or are short on cooking time), simply try the Plated Convenience box, which comes with seven days of frozen meals you just need to pop out and heat. Zero brain cells necessary.

    READ MORE: 6 Weight Loss Strategies That’ll Get You Closer To Your #BodyGoals

    Fit Food4U 21-Day Vegan Package, R1,319.88

    Get meals for 21 days (that’s basically your entire vegan month). They’re all vegan and nutritious, so you can focus less on what to cook and more on how good it feels to be vegan.

    READ MORE: All The Things To Braai This Public Holiday If You’re Vegan

    UCook Veggie Meal Kits

    Trying to cook more? Try these ready-to-go cooking kits, with everything you need to make smashing vegan meals. You’ll learn new recipes to try later on, too.

    Dinnerbox Vegan Box, R945 for 10 meals

    Another ready-to-heat-and-eat meal box that’s totally vegan! Plus, with every purchase, you get four free soups. More

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    Get Strong, Shapely Legs With This Do-Anywhere Leg Workout

    These moves, forming part of a killer leg workout, works *hard* to build lean muscle and firm those legs fast.
    The explosive moves (plyometrics) in this leg workout increase strength and help your body absorb impact to prevent injuries, says Juan Carlos Santana, director of the Institute of Human Performance in Florida.
    Warm up for 10 minutes and do two sets of eight reps twice a week. Or, slot them into your regular workout and witness the burn in your glutes, core and quads.
    Vertical Jumps
    Level: ModerateStand with your legs shoulder-width apart and your arms slightly in front of you. Squat down about 45 degrees and jump up as high as you can. Land on the balls of your feet, but make sure your whole foot touches the ground before repeating immediately.
    READ MORE: 4 Postpartum Exercises That’ll Give You A Tighter Core
    Long Jumps
    Level: AdvancedStand with your legs shoulder-width apart. Get into a quarter squat and immediately jump forward as far and as high as you can. Bring your arms in front for balance as you jump. For a more challenging move, jump forward over obstacles like cones or sticks.
    READ MORE: 6 Dance Fitness Lessons From The Fitness Marshall
    Lateral Obstacle Jumps
    Level: OlympianStand next to a step or cone with your feet shoulder-width apart and your hands in front of you for balance. Get into a quarter squat and jump as high as you can laterally over the obstacle, landing on both feet. As soon as you touch the floor, jump back the other way.
    READ MORE: This 4-Week Bodyweight Challenge Is The Ultimate New Year Workout Plan More

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    3 No-Cook Lunch Recipes That Go WAY Beyond The Sandwich

    Load shedding starts and hunger strikes! Within a few minutes of browsing foodie videos on Instagram and TikTok; Grrrrr; your hunger pains elevate. These quick and easy lunch recipes will fuel you up in a jiffy and you don’t even have to cook anything.

    Try these delicious and nutritious no-cook recipes:

    Roast Beef Salad

    Serves 4

    Time: 15-minutes

    What You Need

    2 small heads butter lettuce, torn into pieces

    35 grams sliced roast beef

    1 large tomato, cut into wedges

    1/2 red onion, sliced

    110 grams of soft goats cheese, crumbled

    1/4 cup extra-virgin olive oil

    2 tablespoons balsamic vinegar

    2 teaspoons Dijon mustard

    Salt and black pepper

    Method

    Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    Drizzle over the salad.

    Click here for more info

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    Gazpacho Chicken Salad

    What You Need

    1 cucumber

    4 cups shredded chicken (buy a ready-cooked chicken)

    2 chopped peaches

    2 cups halved cherry tomatoes

    1 yellow bell pepper

    ½ cup diced red onion

    1 cup feta

    Dressing

    1/3 cup extra-virgin olive oil

    2/3 cup fresh basil

    2 tablespoons red-wine vinegar

    1/4 teaspoon each salt and pepper

    Method

    Slice cucumber into long strips with a peeler; squeeze out excess water.

    Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.

    Chill mixture. Serve on a bed of greens.

    Drizzle with dressing.

    READ MORE: 3 Healthy Braai Recipes For An Outdoor Summer Feast

    Fresh Spring Rolls

    What You Need

    1 large garlic clove, smashed

    1 1/2 tablespoons light brown sugar

    1 teaspoon Thai green curry paste

    2 tablespoons fresh lime juice

    2 tablespoons fish sauce

    1/4 cup chopped coriander

    1/4 cup chopped mint

    1/3 cup mayonnaise

    4 cups coleslaw mix

    2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.

    24 rice paper wrappers

    Method

    In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.

    Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.

    In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

    Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, for about one minute.

    Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.).

    Roll the wrappers into tight cylinders, tucking in the sides as you go.

    Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

    Just before serving, cut each roll in half and serve with the dipping sauce. More

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    This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

    Listen, we love pulled jackfruit and shredded chicken as much as the next person, but we all know pulled pork is the real deal. It takes so well to flavour and is sticky, sweet and succulent. That’s why we’re sharing this pulled pork tortilla recipe from Ilse van Der Merwe’s cookbook Simply Seasonal.

    It works great as a meal for friends (it makes at least 6 servings), or you can meal prep it for the week ahead. “I always double the recipe for the rub, meat and sauce, because pulled pork freezes exceptionally well and is a fabulous quick-fix filler for rolls, sandwiches etc,” says van der Merwe.

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    And the best part is you don’t need to be a braai master to master this meat. No smoker? This tender and sticky recipe is adapted so that anyone can make it in a regular oven (using a good quality cast-iron pot).

    It is intended to be deliciously messy, so embrace this pulled pork tortilla recipe, eat with your hands and lick your fingers.

    Oven-Braised BBQ Pulled Pork Tortilla Recipe

    Ingredients

    Barbecue Rub

    30ml Soft brown sugar

    15ml Salt

    15ml Smoked paprika

    5ml Ground cumin

    2.5ml Ground black pepper

    Pork & Barbecue Sauce (recipe can easily be doubled)

    2kg Boneless pork shoulder, cut into 5–6 large chunks

    45ml Olive oil

    1 Bottle lager beer (or apple cider)

    125ml Tomato sauce

    45ml Apple cider vinegar

    45ml Dijon mustard

    10ml Brown sugar

    15ml Worcestershire sauce

    15ml soy sauce

    2 Cloves garlic, finely grated

    8–12 Toasted flour or corn tortillas

    To Serve

    Sour cream (or mayonnaise)

    Tomato salsa and/or cabbage slaw

    Sliced red onion, fresh coriander

    Salt and pepper, to taste

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    Directions

    For the rub, mix all the ingredients together in a wide mixing bowl. Now add the pork chunks and toss to coat all over, rubbing the mixture into the meat. Cover and leave overnight in the fridge, if you have the time, or continue straight on.

    Preheat the oven to 150°C. In a large cast-iron pot (try use a 31cm oval Le Creuset casserole for the doubled recipe) over medium-high heat, heat the oil. Working in batches, add the rubbed pork and sear on all sides (remember there’s sugar in the spice mix, so it will tend to burn quickly – watch carefully).

    Place all the meat back in the pot, add the beer and cover with a lid. Transfer to the preheated oven and cook for 3 hours, then remove the lid and cook for another hour, or until the pork is very tender and pulls apart easily. Remove from the oven, transfer the meat to a clean bowl and let it rest while you prepare the sauce in the used pot with drippings.

    To make the BBQ sauce, add the tomato sauce or ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, soy sauce and garlic to the pot with the remaining drippings and stir well. Bring to a simmer for about 5 minutes over medium heat, scraping the bottom and sides to incorporate all the dark roasted bits, then taste and season with salt and pepper.

    Now shred the rested pork using two forks. Toss the shredded meat with about half the barbecue sauce (or more if you want). Serve warm with freshly toasted tortillas, sour cream or mayonnaise, salsa and/or cabbage slaw, red onion, coriander and some extra BBQ sauce on the side. More

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    These 13 Simple Mocktails Are So Good, You’ll Make Them Long After Dry January

    Like it or not, alcohol is a major part of our daily lives. People enjoy wine with dinner, grab drinks with friends or co-workers after a long week, and raise glasses of Champagne to toast newlyweds. And while consumption in moderation (especially of wine) can offer a few benefits (it has antioxidants), too much alcohol can seriously put a wrench in your healthy-living goals. Enter mocktail recipes.

    For those of us looking to drink less booze, the non-alcoholic drink options out there aren’t exactly exciting. And they don’t quite serve the same purpose that many alcoholic drinks can when it comes to elevating your food. After all, nothing quite goes with steak quite like red wine, or pretzels with beer.

    That’s why we found 13 amazing non-alcoholic mocktail recipes that will work with your own cooking. These mocktail recipes are easy to make, delicious, and aren’t just juice.

    READ MORE: What Is Dry January — And What Are The Health Benefits? Experts Weigh In

    1. Lemongrass Iced Tea

    Cals 24 | Fat 0G | Carbs 6G | Protein 0G | Serves 6

    Ingredients:

    3 Lemongrass stalks

    6 Green teabags

    2 Tbsp Honey

    Ice

    6 Sprigs of mint, plus extra, to serve

    Directions

    Halve the lemongrass stalks lengthwise, then smash with the back of a knife (careful, now).

    Pop them in a pan, add 1.4l water, bring to a boil, reduce the heat and simmer for 5 mins.

    Take off the heat, add the tea bags and honey, and allow to brew for 5 mins.

    Strain into a jug and stir in 470ml of cold water. Serve over ice with mint. Zing.

    2. Rosemarie Pear Spritzer

    This pear variety is native to SA. Yay!

    Cals 169 | Fat 0G | Carbs 41G | Protein 0G | Serves 2

    Ingredients:

    65g Sugar

    1 Vanilla pod

    5 Cardamom pods

    2 Ripe Rosemarie pears

    6 Tbsp Apple cider vinegar

    Ice

    Sparkling water

    Directions:

    In a saucepan, bring the sugar, vanilla, cardamom and 125ml of water to a boil.

    Cut a few pear slices for garnish and roughly chop the rest; add to the pot.

    Reduce the heat and simmer for 10 mins, then let it stand for 30 mins.

    Strain, then stir in the apple cider vinegar. Pop in the fridge to cool.

    Line 2 glasses with the pear slices, add ice and divvy up the mixture. Top with sparkling water.

    3. Cherry Crush

    Cals 119 | Fat 0G | Carbs 30G | Protein 1G | Serves 6

    Ingredients:

    50g Sugar

    4 Cloves

    1 Star anise

    3cm Piece of ginger, sliced

    1l Cherry juice

    Crushed ice, to serve

    Directions:

    Pour 125ml water and the sugar into a saucepan.

    Stir in the cloves, star anise and the ginger, bringing gently to a boil.

    Reduce the heat and simmer (refrain from stirring) until the sugar dissolves – it should take about 3 to 4 mins.

    Once cool, strain the syrup into a jug and stir in the cherry juice. Fill your glasses with crushed ice and pour in your cocktail. Berry nice.

    4. Tangerine Sour

    Cals 74 | Fat 0.5G | Carbs 16G | Protein 2G | Serves 1

    Ingredients:

    125ml Naartjie juice (you’ll need about 6 naartjies) plus some peel to garnish

    1 tbsp Lemon juice

    1/2 tsp Real maple syrup

    1 tbsp Egg white

    3 Dashes orange bitters

    Ice

    Directions:

    Pop all the ingredients except the peel in a cocktail shaker and shake vigorously (see, that hen do cocktail-making class wasn’t a complete waste of time) for 1 min.

    Pour over ice and garnish with a sliver of naartjie peel. Voila.

    5. Green Mary

    Cals 75 | Fat 1G | Carbs 17G | Protein 2G | Serves 6

    Ingredients:

    225g Tomatillos, husked (Can’t find them? Use green tomatoes or unripe red tomatoes with a squeeze of lime)

    1 Cucumber, peeled and chopped

    4 Stalks celery, chopped

    50g Fresh coriander

    1 Jalapeño chilli, deseeded

    115ml Lime juice

    30g Fresh horseradish, squeezed of excess moisture

    2 Tbsp Peppadew brine

    1 tsp Green Tabasco

    ¼ tsp Salt

    ½ tsp Pepper

    Ice

    Celery, to garnish

    Pepperoncini or jalapeño, to garnish

    Aleppo pepper, to garnish

    Directions:

    Pop the tomatillos or tomatoes, cucumber, celery, coriander, jalapeño and lime juice in a blender and whizz until smooth (about 1 min). Strain through a medium-mesh sieve into a measuring jug, pressing to extract as much juice as possible.

    Next, whisk in the horseradish, Peppadew brine, hot sauce, salt and pepper.

    Serve over ice, garnished with celery and pepperoncini or jalapeño, in a glass rimmed with Aleppo pepper for max presentation points.

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    6. Guava Margarita

    Cals 78 | Fat 0G | Carbs 20G | Protein 1G | Serves 1

    Ingredients:

    Ice

    115g Guava nectar

    3 Tbsp Orange juice

    2 Tbsp Lime juice

    Salt

    Lime wedge, to garnish

    Directions:

    Fill a cocktail shaker with ice, then add the guava nectar and the juices and shake it like a Polaroid picture. Don’t have a cocktail shaker? Just chuck everything in a blender for a frozen version. (Don’t have a blender? Haai shame.)

    Strain into a salt-rimmed glass filled with ice. Serve with a slice of lime, as fancy as you like.

    7. Ginger Hibiscus Spritzer

    Cals 23 | Fat 0G | Carbs 6G | Protein 0G | Serves 8

    Ingredients:

    5cm Piece of ginger, sliced

    6 Tbsp Dried hibiscus flowers

    3 Tbsp Agave syrup

    Ice

    Sparkling water

    Directions:

    Bring, the ginger, hibiscus, agave and 240ml water to a boil, then lower heat and simmer for 5 mins.

    Remove from the heat and let it stand for 10 mins before straining into a jug and stirring in 480ml of cold water.

    Pour a few tablespoons into each glass and top with sparking water or PURA Soda Cranberry. It’s low in sugar, natural and colourant free.

    8. So-Cal Mule

    Sylvie Gabriele, owner of Love and Salt, in Los Angeles created this mocktail recipe that pairs best with fish. | Serves 1

    Ingredients:

    80ml sparkling lemonade

    60ml pear juice

    20ml fresh lime juice

    20ml maple syrup

    Directions:

    In a highball glass, combine limeade, juices, and maple syrup and stir.

    Add ice and garnish with a sprig of mint.

    9. Ginger Fizz

    This mocktail recipe created by Sylvie Gabriele pairs best with chicken. | Serves 1

    Ingredients:

    1/2 tsp grated ginger

    2 thin slices fresh mango

    60ml mango juice

    120ml ginger beer

    Directions:

    In a tall glass, muddle ginger and mango slices.

    Add mango juice and ginger beer and stir.

    Add ice and garnish with a slice of lime.

    10. Sparkling Tart Apple

    Another Sylvie Gabriele creation. This one pairs best with steak. | Serves 1

    Ingredients:

    150ml sparkling apple-grape juice

    1/2 tsp balsamic vinegar

    Directions:

    Pour juice into a wine glass and add vinegar.

    Garnish with a sprig of fresh rosemary.

    READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

    11. Lyre’s Penicillin

    A modern classic with warm, soothing flavours of honey, citrus, ginger, and Lyre’s American Malt.

    Ingredients:

    Directions:

    Shake briefly with ice.

    Strain over large ice cubes and serve in an old-fashioned glass.

    12. Lyre’s Amalfi Spritz

    A tall refreshing, slightly citrusy beverage is perfect for those warm summer nights.

    Ingredients:

    Directions:

    Add all ingredients in a glass.

    Stir and fill with fresh cubed ice.

    Serve in a large or stemless wine glass.

    13. Lyre’s Mojito

    What’s not to love about a classic mojito? Serve in a highball glass with a lime wheel and mint sprig.

    Ingredients:

    Directions:

    Add all ingredients into the glass.

    Fill with fresh ice cubes and stir.

    Add soda and garnish.

    Text: Jessie Van Amburg, Isobel Bridge and Trish Clasen | Photography: Chelsie Craig, Getty Images/iStockphoto | Food Styling: Rebecca Jurkevich More