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      Exactly How To Make The Perfect Pizza On The Braai

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      While we’re still on braai pies, why not experiment with even more with a braai pizza? This recipe can be made as healthy as you’d like. Skimp on the cheese and add extra flavour using spices and herbs to lower the kilojoule amount. You can make this even healthier by subbing white flour for something denser and more nutritious, like pea or chickpea flour. Plus, baking the dough on the braai comes close to that wood-fired oven effect, something a domestic oven will never achieve.
      Braai pizza: what you need

      1 packet instant yeast
      2½-3½ cups stone-ground white bread flour (like Eureka Mills)
      1 cup lukewarm water
      Pinch sugar
      2 tsp salt
      ¼ cup maize meal
      1 tbsp extra-virgin olive oil

      READ MORE: 9 Breakfast Ideas That’ll Give You A Better Boost Than Coffee
      For the topping

      400g tin whole tomatoes
      2 tbsp butter
      2 tbsp olive oil
      2 onions, sliced
      1 bag baby spinach leaves
      Half a lemon
      200g tub feta
      Black pepper
      Extra-virgin olive oil

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

      In a large bowl, mix the yeast and sugar into the warm water and leave for 5 minutes. Stir in the oil. Add the maize meal, then stir in the flour. Tip the dough onto a floured surface and knead for 5 minutes. Wipe another large bowl with olive oil, add dough, cover and leave in a warm place to rise until it’s doubled in size (1-2 hours). Punch down the dough and leave it to rise for another 40 mins. Divide the dough into four balls and leave to rise for 45 minutes.
      While the dough is rising, prepare the topping: process the tomato in a food processor or with a hand-held blender until more or less smooth.
      Sauté the onion in the butter and olive oil (covered) over very low heat until golden and sweet (about 40 mins). Remove onions, add a little olive oil and cook spinach, tossing it around constantly until it’s bright green and wilted. Add a spritz of lemon juice, then chop finely.
      Prepare the coals but don’t separate them out to the sides; once the coals are at a relatively high heat, they’re ready. Turn a baking sheet upside down and brush with olive oil.
      On a floured board, roll out one of the balls of dough into a five-millimetre-thick circle. Place on the baking sheet and brush with oil. Slide the pizza base (off the baking sheet) onto the grid and cook for about a minute. It should be cooked underneath and when it begins to resemble a giant poppadom. Slide back onto the baking sheet and cook the side facing up, then repeat with the other rounds of dough. Let the coals die down until considerably cooler – around medium heat.
      Add the topping to the cooked side of the pizza: spread with a thin smear of tomato, add spinach and onions, crumble over feta and grind over pepper.
      Slide back onto the grid. Close the dome and cook for another 1 to 3 minutes. It’s ready when the base is crisp (but not burnt) and the cheese is just melting. Drizzle with extra-virgin olive oil and serve immediately. Repeat with the other bases.

      Makes 4 pizzas. Per 364g serving: 3051kJ, 29g fat (13g sat), 1 980mg sodium, 95g carbs, 6g fibre, 8g sugars, 23g protein.
      Try these 4 detox salads that are perfect for a weekend braai. Plus: This is the best alcohol to drink if you want to lose weight. More

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      Impress Everyone With This Simple Spinach And Ricotta Lasagne

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      The best advice for prolonging your youthful good looks: eat your veggies!Make this all-green spinach and ricotta lasagne or incorporate more green into your meat-sauce lasagne by adding three spinach layers and keeping the other two filled with bolognaise. Making your own lasagne means you’re more able to control the ingredients and therefore, keep your kilojoule intake lower than it would be with store-bought varieties packed with extra salt, sugar and fats.
      Remember: a good lasagne doesn’t go slip-sliding away but stands upright on your plate.
      Spinach And Ricotta Lasagne Recipe
      For the spinach and ricotta lasagne filling

      1 tbsp olive oil
      300g chard, washed, cored and sliced
      150g baby spinach leaves
      50g herbs (we used flatleaf parsley, winter savoury, one stick rosemary, sage, thyme and sweet rocket)
      150g ricotta
      1 tsp grated lemon zest
      Freshly ground nutmeg
      Sea salt flakes and freshly ground pepper

      READ MORE: 2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal
      For the béchamel

      30g butter or plant-based margarine
      30g flour
      450ml low-fat milk, warmed
      24.5cm x 17cm lasagne dish

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

      Heat the olive oil in a large pot over medium-high heat, add all the greens and cook for a few minutes, tossing constantly, until bright green and wilted. Place in a colander and use a bowl to press down on the greens and squeeze out every bit of liquid. Process in a food processor until smooth, seasoning with salt, pepper and nutmeg. Combine with the ricotta and lemon zest and set aside.
      In a small pot over medium heat, melt the butter until foaming, add the flour and cook, stirring until it smells biscuity. Gradually whisk in the milk until smooth. Bring to a boil, simmer for two minutes and season.
      Preheat the oven to 200°C.
      Bring a large pot of salted water to a boil, cook the lasagne sheets for one minute and set aside on a plate lined with a tea towel. To assemble the lasagne, spread two tablespoons of bechamel over the base of a 24.5cm x 17cm lasagne dish and cover it with two lasagne sheets (you’ll have to cut them to fit). Spread two to three forkfuls of the spinach mixture over the lasagne sheets and then drizzle over two tablespoons of béchamel. Continue until you have five layers, finishing with a layer of spinach drizzled with four tablespoons of béchamel.
      Bake for 20 minutes. Rest for 10 minutes. Cut into squares and serve with a drizzle of your finest extra-virgin olive oil.

      Serves 4. Per 363g serving: 1 965kJ, 17g fat (7g sat), 490mg sodium, 65g carbs, 14g fibre, 8g sugars, 23g protein.
      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce  More

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      Why Fast Food Delivers Far More than Convenience

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      In 2022 ‘phoning it in’ isn’t a bad thing… in fact it’s the best thing for those with a fast-paced schedule and ever-increasing demands on their time. Leading on-demand delivery brand, Mr D, provides South Africans with the most convenient way to order from a vast range of restaurants, exotic cuisines from around the world, snacks and treats and even a drinks cart – all with the opportunity to pay immediately.
      But the option to order food from anywhere at any time is so much more than just convenience as a service. The entire process, from selection, to ordering, to payment, to delivery, offers an incredibly attractive trade-off.
      Saving you time, and calories
      For the working professional, it often seems hard to have it all. Between juggling the demands of your job and keeping fit, all while still enjoying a social life, feeding yourself can sometimes feel like a bit of an uphill battle — especially when you’re trying to stay healthy. But it doesn’t need to be.
      With Mr D’s vast range of restaurants there’s options for everyone. From nutritious vegetarian cuisine, to low-calorie Poké bowls, and even something for those craving the enjoyment of a home-cooked meal, you won’t struggle to find something delicious that’s as healthy as it is convenient. Because fast food does not have to be bad food.
      Balance and enjoyment – Mr D offers the best of both worlds
      Nowadays we hear so much about maintaining a good work-life balance. Easier said than done when work and play leave little room for some of life’s daily necessities. Not a problem with Mr D, which has you covered, no matter the circumstance.
      Getting home late, exhausted after a post-office workout? Having family or friends over for dinner and not sure what to cook? With a few simple taps, not only does an entire world of dining choices open up, but you can also pay, set the location, and track your order throughout the entire process – seamlessly and effortlessly – which adds to the enjoyment. You’ll always know exactly where your meals are and when you can expect the doorbell to ring. So the only fast you need to worry about is the pace of your life and workouts.
      Mr D has fast food sorted for you
      Gone are the days of takeaways being limited to a handful of restaurants. With Over 10 000 restaurants to choose from, Mr D has options for every taste and dietary requirement.
      Just tap on the Mr D app to take a tantalising journey through your options because mealtimes should be woohoo moments, every single time. It doesn’t matter what you’re in the mood for – Italian delights, a convenient curry, an Asian taste explosion or something to please your sweet tooth – Mr D delivery is your dinner-time winner by making sure your cravings are catered to on time, every time. The hardest part is deciding what you want to order
      For more on Mr D’s quest to conquer effort check out Facebook, Twitter, and Instagram.
      The Mr D delivery app is available on the App Store, Google Play and AppGallery. More

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      in health and weelbeing

      It Gets a Bad Rap, but Bread Actually Might Be an Underrated Superfood–Here’s Why

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      In a diet culture where fad diets reign supreme, bread has become demonized for its high carbohydrate (and gluten) content and been avoided by the wellness-obsessed for supposedly contributing to weight gain. While carbohydrate-heavy foods–namely bread–have been ingrained as public enemy #1 when it comes to healthy eating or achieving goals like gut health, I think Oprah speaks for us all when she emphatically expressed her love for it in a now-viral TV commercial (see: “I love bread” Oprah memes). So there’s no question that bread delivers on the deliciousness factor, but is it really that bad for your health that you should substitute it for low-carb or gluten-free alternatives? Or could bread actually be…good for you?
      I asked registered dietitians to weigh in and finally put the long-running debate to rest. Read on to find out what they had to say. Spoiler: Bread is not the enemy. It’s time to brush up on those bread-making skills—your gut health may thank you.
       

      Health benefits of bread
      It turns out that other than just satisfying a craving, noshing on certain types of bread can prevent a major case of FOMO—that is, missing out on key nutrients. “Bread can be beneficial to gut health because of the array of fibers, vitamins, and minerals that are found in certain breads,” explained Johna Burdeos, a registered dietitian. “Fiber in particular is essential for optimal gut health. Think of fiber as nature’s broom for the gut—it helps soften stool and get it moving along the digestive tract.” Wirtz pointed out that bread made with whole grains is rich in dietary fiber and prebiotics, AKA compounds that feed the good bacteria in your gut and promote a better environment for the bacteria to thrive on.
      But the health benefits don’t stop there. “Bread can also be a source of resistant starch, which is a kind of starch that can’t be broken down by digestive enzymes,” conveyed Kim Kulp, a registered dietitian nutritionist and owner of the Gut Health Connection. “This undigested starch then ends up in the large intestine where the microbes break it down and produce compounds that decrease inflammation, train our immune system, and protect the lining of the gut.” Of course, bread shouldn’t be the only source of fiber and prebiotics you consume (fruits and veggies are also essential sources of fiber!), but rest-assured, bread packs in more gut-boosting nutrients than diet culture lets on.
      Sure, bread is higher in carbohydrates than protein or fat, but foods high in carbohydrates are an important part of a healthy diet as carbohydrates fuel the body with energy used to support bodily functions and physical activity. What’s more, certain breads are made up of complex carbohydrates—the aforementioned fiber and starchy goodness—that take longer to digest, preventing blood sugar spikes. So you can have your bread and eat it too!

      What about gluten–isn’t it bad for you?
      Going gluten-free seems to be considered the best thing since sliced bread, but is gluten—a protein found in some grains, including wheat, barley, and rye—really that unhealthy? “With Celiac disease—an autoimmune disease that causes damage to the small intestine when gluten is consumed—steadily increasing, also came a large trend in non-Celiac individuals avoiding gluten,” explained Mary Wirtz, a registered dietitian and consultant for Mom Loves Best. It’s important to differentiate between people who are allergic or sensitive to gluten and those who steer clear of it because they believe it’s unhealthy. Of course, gluten is not beneficial if you have Celiac or another sensitivity, and if your body feels better without it, work with your doctor or nutritionist to build a diet sans gluten and fill in nutritional gaps, just like you would any food allergy of an otherwise nutritious food, such as eggs and nuts. 
      However, for those who ditch gluten because they categorize it as a “bad” food, they may want to think twice. As with any health trend, a low-carb or gluten-free diet should be taken with a grain (pun intended) of salt. Just because a way of eating is trendy, it doesn’t mean it’s right for you (always listen to your gut—literally and figuratively).
      Research suggests only 6% of the population is gluten intolerant and about 1% has Celiac. For the rest of us? Gluten-containing products like bread can be a part of a nutritious diet. In fact, swearing off gluten altogether (if you don’t have any of the aforementioned conditions) can lead to missing out on nutritious whole grains, fiber, and micronutrients. Also, gluten-free processed foods are often lower in nutrients and higher in sugar (always check the ingredients!). Bottom line: Despite gluten’s bad rap, gluten-free doesn’t equal healthier, unless you have an allergy or intolerance to it.

      What type of bread should you opt for?
      Not all breads are created equal. Just like all other store-bought foods, some products contain minimally-processed and nutrient-rich ingredients while other products are highly-processed and void of nutrients. As a general rule of thumb, Burdeos suggested opting for whole grain breads (think: 100% whole wheat), which consist of the entire grain, including the parts most concentrated with fiber, antioxidants, B vitamins, and healthy fats, as opposed to refined grains (i.e. conventional white bread, processed bakery items, etc.) that strip a lot of the nutrients away. “When buying bread, look at the ingredients to make sure the first ingredient says whole wheat,” Kulp affirmed. “If the word “whole” isn’t there, then the fiber has been removed.” 
      Another expert favorite? Good ol’ sourdough. Wirtz explained that some research suggests that sourdough bread acts as a prebiotic to feed the gut bacteria. Because it undergoes a fermentation process, eating sourdough bread allows better digestion, promotes higher nutritional uptake of minerals and vitamins, and improves gut health. The main takeaway? Not every type of bread will be high in nutrients, but that doesn’t mean you have to keep it at arm’s length in order to have a healthy diet.
       

      The Diet Culture Myths We Still Believe That Dietitians Say To Ditch ASAP More

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      in health and weelbeing

      10 Festive Non-Alcoholic Cocktails to Try This Season

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      With all that celebrating this time of year comes drinks—lots and lots of drinks. And while I’ve never been one to turn down a glass of bubbly (or two), I also know it’s possible to have too much of a good thing. Not only does alcohol wreak havoc on your digestive system, but it can affect mood (that dreaded hangxiety) and overall make you feel blah. It’s no wonder more and more people are becoming sober curious. The good news is there are plenty of bevvies of the booze-free variety that are full of holiday spirit. So whether you’re sober, sober curious, or just in the mood for a mocktail this holiday season, check out this list of 10 alcohol-free holiday drinks to toast with. 

      Source: Camille Styles

      Source: Ahead of Thyme

      Source: Unbound Wellness

      Source: Garnish with Lemon

       

      Everyone’s Talking About Going “Sober Curious”
      Here’s Everything You Need to Know More

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      A Nutritionist Swears These Hacks Will Help You Eat Healthier During the Holidays

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      Welcome to The Everygirl Podcast. Whether you’re looking for insider secrets from successful women that have your dream job, are interested in expert advice to transform your health and feel your best, or just want to be entertained and laugh along with us on your commute, we’ve got you covered.

      ‘Tis the season—that is, ‘tis the season for green beans to carry the entire nutritional value of our holiday meals on their backs. Healthy eating during the holidays can be incredibly difficult: from grappling with guilt for indulging to limited healthy options, sometimes an event that is meant to be festive can instantly become stressful.
      This week on The Everygirl Podcast, we spoke with Lisa Moskovitz, a registered dietitian and nutritionist, to break down all of the stressors related to food and eating during the holidays, and exactly how to tackle them. Moskovitz is an expert on all things related to intuitive eating, maintaining a healthy relationship with food, and combating diet culture. So read on for Moskovitz’s top three tips for healthy eating during the holidays without stress (hint: the green beans are definitely gonna make the plate), and check out this week’s episode of The Everygirl Podcast for more.

      1. Reevaluate your relationship with food through reflective journaling
      Chances are that at some point in your life, you’ve heard that the most common time of year to gain weight is the holiday season, and–if you have a complicated relationship with food–you might find this fact very stressful. Moskovitz wants to put your mind at ease, because she has found through her own nutrition practice that the average winter weight gain for most people is less than 1lb (so it is not worth the stress!). For Moskovitz, the far more important thing than what you are eating during the holiday season is why you are eating it.
      In order to combat some of the complex feelings about food and nutrition that can come up during the holiday season, Moskovitz recommends getting into journaling. This does not mean tracking your calories in a journal or even writing down what you eat; instead, Moskovitz recommends writing about how you feel about food and the holiday season first. Asking yourself why you might feel triggered by certain foods, or even just thinking about what it means to you to be able to sit down and truly enjoy a holiday meal with your loved ones can make all the difference in your mindset approaching the holiday season.

      2. Eat balanced meals at regular intervals
      We’ve all been there: it’s 3 p.m. on one of the busiest work days leading up to the holidays, and suddenly you realize that the last thing you ate was a plate of cookies and a glass of eggnog the night before. As busy as this time of year may be, Moskovitz emphasizes the importance of eating meals at regular intervals as often as possible. “With holidays, especially if you are someone who’s hosting or preparing or busy with deadlines, it’s very common and easy to skip meals,” Moskovitz said. “What I always tell people is that you can eat a little bit now, or you can eat a lot more later. It’s very important to be consistent with eating times and stay nourished.”
      According to Moskovitz, eating balanced meals regularly will make it much easier to be mindful about your food choices during the holiday season. Her formula for a well-balanced meal includes fiber-rich carbs, lean proteins, and anti-inflammatory fats. When you stay consistent with your eating habits, you can feel the benefits of a stable mood, less anxiety about food, and more energy throughout the entire season.

      3. Fill half of your plate with vegetables
      As wonderful as they are, holiday buffets can be overwhelming. Moskovitz says there are just two key questions to ask yourself when faced with any food choices: what am I craving, and how can I make this more nutritious? She emphasizes that it’s not about labeling foods as good or bad, or about calorie counting: it’s about eating in tune with what you know will satisfy you and make you feel best. If you do want to follow a formula, Moskovitz suggests filling half of your plate with vegetables, a quarter with protein, and a quarter with a starch. She says that it is always important to include something you’re craving on your plate, whether it’s mac and cheese or a slice of pie, because doing so will allow you to eat healthy while still genuinely enjoying a delicious holiday meal. More

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      2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal

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      When serving up food for guests this season, remember that more is more. A variety of dishes that pile up on the plate feels so satisfying and sharing the flavours together creates that summer sharing vibe: fun and easy. These side-dishes add carbohydrates and a portion of vegetables to a meaty main dish, but they also accompany giant salad platters perfectly, adding bulk to an otherwise smaller meal. Try these simple but flavourful side dishes to get everyone talking at your next get-together.
      READ MORE: 28 Easy Food Swaps That’ll Help You Lose Weight
      Creamy Baby Spinach
      The texture of creamed spinach but without the cream and, arguably, more flavour.
      What You Need1 tbsp olive oil1 large onion, finely chopped3 cloves garlic, finely chopped400g baby spinach, washed and stalks removed2-4 tbsp finely grated ParmesanFreshly ground nutmegSea salt flakes and freshly ground pepper
      MethodIn a medium pot, saute the onion and garlic over medium heat until softened but without colour. In the mean time, finely slice the spinach. Add the spinach to the pot and cook, stirring, until reduced in volume. Still stirring, gradually add enough parmesan until it looks creamy and sticky. Season with salt, pepper and nutmeg and serve.
      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes
      Potato Gratin
      In this gratin the potatoes cook in chicken stock rather than milk and cream. It’s light, crisp on top and has a savoury kick.
      What You Need600g potatoes, peeled and very thinly sliced¾ cups chicken stockSea salt flakes and freshly ground black pepperButter or olive oil (optional)
      MethodPreheat the oven to 200C. Butter a gratin dish. Toss the potatoes with the chicken stock and season well. Layer the potatoes in the dish and, if you like, dot the top with butter or drizzle with a little olive oil. Bake for about one hour – when it’s cooked a knife should pierce the potatoes easily and top will be crisp and golden.
      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce More

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      10 Healthy Summer Recipes You Can Make In Under 20 Minutes

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      Healthy summer recipes are easy enough: add fresh, crisp ingredients, toss and enjoy. But iceberg lettuce and a plain vinaigrette don’t have to be the be-all and end-all of your summer diet. When creating healthier recipes, there are so many ingredients that pack flavour but don’t add excess kilojoules to your plate.
      Right now, you want food that’s fresh and fast – and that features the season’s bounty of healthy ingredients. These recipes from creative culinary guru Mark Bittman do all that. Best of all, each one takes less than 20 minutes to make!
      Healthy Summer Recipes
      1. Feta and Watermelon Salad
      Combine watermelon balls or cubes in a bowl with crumbled feta cheese, sliced radishes, chopped fresh chives and a few drops of olive oil; toss well. Spoon over a crisp wedge of iceberg lettuce, being sure to use all the extra juice left in the bottom of the bowl.
      2. Deviled Eggs with Crab
      Hard-boil eggs; meanwhile, combine crab meat with a spoonful of Dijon mustard and mayonnaise or yoghurt, lemon juice, diced red bell or small salad pepper, paprika and cumin; sprinkle with salt and pepper. Run eggs under cold water, shell and halve them, remove and mash the yolks into the crab mixture; stuff into the whites. Sprinkle the top with chopped parsley (or caviar, for that matter).
      Mark’s Tip: Buy fresh crab meat or use chopped cooked prawns.
      3. Rocket with Balsamic Strawberries
      Hull and slice about two cups of strawberries and place them in a large salad bowl. Toss with two tablespoons of balsamic vinegar and several twists of the black pepper grinder. Let it sit for five minutes. Add a bunch of rocket, some crumbled goat’s cheese and a sprinkle of salt; drizzle with olive oil and toss.
      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce
      4. Prosciutto, Peach and Mozzarella Salad
      For each person, cut a fresh peach into eight wedges. Tear prosciutto and sliced mozzarella into bite-size pieces. Dress mixed greens with olive oil, lemon juice, salt and pepper. Toss in the peaches, prosciutto and cheese.
      5. Wholewheat Spaghetti and Cucumber with Dipping Sauce
      Boil and salt water for pasta; meanwhile, combine a quarter cup of chicken stock or water, three tablespoons of soy sauce, two tablespoons of a little honey mixed with warm water, and a teaspoon of sugar in a bowl; mix to dissolve the sugar. Cook the noodles until al dente, then rinse under cold water. Serve a nest of the noodles along with sliced cucumbers in a bowl (set it over ice cubes if you like), with a small bowl of the dipping sauce on the side garnished with chopped spring onion.
      Mark’s Tip: Add a bit of freshly grated ginger or wasabi for more spice, and top with bits of cooked meat or tofu.
      6.Courgette and Dill Soup
      Grate a couple of courgettes. Cook a chopped onion in butter until softened, then add the courgette and stir until softened (five minutes or so). Add vegetable or chicken stock and bring to the boil; simmer for about five minutes, then purée until smooth. Season with salt and pepper and lots of fresh chopped dill.
      Mark’s Tip: For a richer texture, add fresh ricotta, sour cream or yoghurt while puréeing.
      READ MORE: These Banana Muffins Actually Alleviate PMS And Cramping
      7. Fish Tacos
      Cook a chopped red onion in olive oil for a minute or two. When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper. Keeping the heat relatively high, add about 450g of fish fillets (white fish works well here; you can also try crab or prawns) and stir to break them into chunks, cooking until they’re just opaque. Remove from the heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan. Warm corn tortillas and fill with the fish mixture. Top with shredded cabbage, chopped tomato, a splash of hot sauce (red Tabasco is good) and a dollop of sour cream.
      8. Honey Eggplant
      Combine half a cup each of chopped parsley and breadcrumbs with three tablespoons of olive oil, two tablespoons of honey, a minced garlic clove and a pinch of salt. Cut one large or two medium eggplants crosswise into 2.5-centimetre slices and score the top of each slice.
      Put the slices in a dish and spread the breadcrumb mixture over the tops, pressing it into the slits. Partially cover with wax paper and microwave on high for about five minutes. Remove the paper and cook for another two or three minutes, until very soft. Sprinkle with lemon juice and serve with yoghurt on the side.
      9. Korean Braaied Beef
      Slice a fillet steak into two-centimetre pieces. Mix together a teaspoon of sesame oil, a tablespoon of brown sugar, three tablespoons of soy sauce, a tablespoon of a little honey mixed with warm water, two minced cloves of garlic and a pinch of dried chilli flakes. Brush the meat with the sauce and braai until it begins to crisp (about two minutes per side), basting frequently. Serve the beef sprinkled with toasted sesame seeds and chopped spring onions.
      READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad
      10. Spicy Braaied Pork with Peach Marmalade
      Combine a quarter cup of peach or apricot preserve with some minced garlic, a tablespoon of olive oil, a tablespoon of soy sauce, half a teaspoon of mustard powder, a pinch of cayenne pepper and salt. Coat thin, boneless pork chops with the marmalade and place on the braai, taking care not to let the marmalade burn. Slice fresh peaches or apricots in half and remove the pits; sprinkle with salt and cook flesh-side down until they start to brown and just soften. Serve the fruit with the pork. More