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      Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe

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      Who says salads are only for summer? Loaded with roasted butternut and beetroot, toasted almonds, basil and a sprinkling of feta (optional), this salad will keep you happy and warm throughout the chilly months — and when summer swings around again, you can simply let the roasted veggies and nuts cool down before serving the salad.

      Serve the salad as a main or as a side depending on your mood — it’s the perfect salad for a braai or Sunday roast, but you can just as easily serve it as a main meal.

      Health Benefits:

      Immune Support: The vitamins and antioxidants in butternut squash and beetroot help support a healthy immune system, especially during the winter months when colds and flu are more common.

      Heart Health: The fibre, healthy fats and antioxidants in almonds, beetroot and olive oil contribute to heart health by reducing cholesterol levels and inflammation and improving blood vessel function.

      Let’s make this warm hearty winter salad:

      Warm Winter Salad

      Loaded with roasted butternut and beetroot, toasted almonds and a sprinkling of feta, this salad will keep you happy and warm throughout the chilly months.

      Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr

      Course Salad, Side DishCuisine Vegetarian

      Servings 4 servingsCalories 342 kcal

      500g butternut, chopped400g beetroot, choppedGood-quality olive oilSalt and freshly ground black pepper100g almonds, choppedLettuce, roughly tornBalsamic vinegar1 wheel feta optionalA few basil leaves, roughly chopped
      Preheat the oven to 200˚C. Place the butternut and beetroot on an oven tray, drizzle with olive oil and sprinkle with salt and black pepper. Place in the oven and roast until tender and very slightly charred on the edges.While the veggies are roasting, add the chopped almonds to a dry pan on a medium-high heat and toast until warmed through and browned. Remove from the pan and set aside.Arrange the lettuce leaves on a serving platter. Remove the veggies from the oven and scatter them over the lettuce leaves. Sprinkle over the toasted almonds and dress with olive oil and balsamic vinegar. Season with salt and pepper, to taste. If you are using feta, crumble it over the salad. To finish, sprinkle over the chopped basil leaves.

      Keyword salad

      Looking for more easy winter meals? Try this One-Pan Chicken With Green Beans In Tomato Sauce recipe, this Lettuce, Fennel & Pea Soup recipe or these Quick Air Fryer Delights. More

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      in diet and nutrition

      15-Minute One-Pan Chicken With Green Beans In Tomato Sauce

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      We’ve all been there – scrambling for a recipe when the lights go out (hello old friend, #loadshedding). Forget takeout and frozen meals – fire up the gas burner, grab a pot and let’s get cooking.  This hearty chicken braise recipe packs in all the flavours – tomatoes, green beans, garlic and white wine – with only 10 minutes of simmering. Add a crunchy green salad and that’s dinner done.

      Serves 4. Per 324g serving: 1839kJ, 11g fat (1.5g sat), 690mg sodium, 42g carbs, 9g fibre, 6g sugars, 40g protein

      One-Pan Chicken Recipe

      Chicken With Green Beans In Tomato Sauce

      This quick and flavourful dish features tender chicken breasts paired with vibrant green beans, all cooked together in a savoury tomato sauce. Plus, it only takes 15 minutes!

      Prep Time 5 minutes minsCook Time 10 minutes minsTotal Time 15 minutes mins

      Course Main Course

      Servings 4 servingsCalories 439 kcal

      400g ripe tomatoes, peeled10 garlic cloves peeled and roughly chopped½ tsp sea salt1 anchovy fillet180g fine green beans 1 packet4 free-range chicken breasts½ tsp black pepper3 tbsp flour2 tbsp olive oil½ cup white wine1 sprig fresh origanum¾ cup chicken stock
      Roughly chop the peeled tomatoes and set aside.Crush the garlic on a board by sprinkling with sea salt, covering with the face of a knife and pulling the blade towards you. Mash the anchovy into a paste.Blanch the green beans, then top and tail and cut into two-centimetre sections.Season the chicken breasts with salt and pepper, then dust with flour, shaking off the excess.Heat the oil in a large pan over medium-high heat. Add the chicken and cook for three to four minutes per side, until golden. Set aside.Add the garlic and anchovy to the pan and cook over medium heat for one minute.Add the wine, bring to the boil and cook until almost completely reduced.Add the tomatoes, origanum and stock and simmer for 10 minutes or until it thickens into a sauce.Add the chicken breasts and beans and cook for one minute to heat through. Serve.

      Keyword 15-Minute Recipes, chicken

      Looking for more quick meals? More

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      Make This Cold-Fighting Lettuce, Fennel & Pea Soup If You’re Feeling Under The Weather

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      Whether you’re sick or just plain sick of the frosty temps and in search of winter soups for cold weather, we’ve got you covered. This pea soup recipe has antioxidants, including vitamin C, which help fight disease-causing free radicals. And we can’t get enough of this delicious, vibrant, green soup.

      “Salad isn’t the only way to serve lettuce in a bowl – here, it lightens up pea soup and adds some texture to make every spoonful extra satisfying,” says Giada De Laurentiis, creator of this pea soup recipe.

      READ MORE: 3 Comforting Soups That’ll Boost Your Immune System

      Why This Pea Soup Recipe Is Great For Colds

      It’s packed with antioxidants: Peas are packed with antioxidants, like vitamin C, vitamin E, zinc, catechin and epicatechin. These antioxidants help build your immune system so you’re better able to avoid the sniffles. Fresh fennel bulb is also a good source of vitamin C which is critical for immune health.

      It is hydrating: Lettuce is super hydrating. When you’re sick you’re always encouraged to stay hydrated and drink plenty of liquids. And because water makes up over 95% of raw lettuce it’s a great booster booster.

      It’ll help you feel better: So there actually is a real reason people suggest you eat soup when you’re sick. The sodium in soup may act in a similar way to gargling warm salt water and help relieve sore throat pain. Plus, the heat helps clear nasal congestion and can relieve pain and sinus pressure. And of course, with all the veggies we tend to pack into soups, the nutrient-dense nature of soups may help, too.

      READ MORE: This Aubergine Curry Is The Ultimate Winter Comfort Meal

      3 Amazing Blenders You Should Make Your Winter Soups With

      Smeg Hand Blender

      This retro-styled set chops, blends, whisks and mashes. Plus, immersion blenders allow you to blend directly in your pot which means less dishes.

      Nutribullet Blender Combo

      Jug blenders make dumping and blending soups so easy. This one is especially great as you can use it while sauces and soups are still hot (no waiting for it to cool).

      Smartlife Soup Maker

      Five pre-programmed settings and powerful blades easily liquify veg, while a heating plate warms the contents inside. Hardly any dirty dishes thanks to this nifty gadget.

      READ MORE: Are Wellness Shots With Turmeric, Ginger, Or ACV Actually Good For You? A Dietician Weighs In

      Try One Of Our Favourite Winter Soups For Colds

      Cold-Fighting Lettuce, Fennel & Pea Soup Recipe

      Giada De Laurentiis

      Adapted from Giada’s Feel Good Food: My Healthy Recipes and Secrets, this pea soup recipe has antioxidants, including vitamin C, which help fight disease-causing free radicals. Per serving: 731kJ, 9g fat (5g sat), 18g carbs, 6g sugar, 289mg sodium, 6g fibre, 7g protein.

      Prep Time 10 minutes minsCook Time 20 minutes mins

      Course SoupCuisine Healthy

      Servings 4 peopleCalories 175 kcal

      3 Tbsp Unsalted butter1 bulb Fennel, chopped, fronds reserved for garnish2 large Shallots, chopped1 head Bibb or butter lettuce, cut into 1cm-wide strips280 grams Frozen baby peas1½ cups Low-sodium chicken stock¾ tsp Fennel seeds½ tsp Kosher salt½ tsp Freshly ground black pepper
      Melt butter in a saucepan over medium heat. Add fennel and shallots. Cover and cook, stirring occasionally, until vegetables soften (about six minutes).Add lettuce and stir until it wilts (one to two minutes). Mix in peas, stock and one cup water and bring to a boil. Cover, reduce heat to medium-low and simmer until vegetables are just tender (about five minutes).Transfer to a blender, add fennel seeds and purée until smooth. Return soup to the pot over a low heat. Add the salt and pepper and thin with water if needed. Once heated, ladle soup into bowls and garnish with fennel fronds.

      Keyword comfort food, Easy Meals, healthy soup, Pea Soup, soup, vegetarian

      Per serving: 731kJ, 9g fat (5g sat), 18g carbs, 6g sugar, 289mg sodium, 6g fibre, 7g protein. More

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      Braaied Cowboy Steak With Green Salad Is The Easy, Flavoursome Recipe You’ve Been Looking For

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      As the temperature decreases, your craving for comforting, heart meals seems to only increase. And sometimes you just feel like a juicy steak. This cowboy steak recipe with satisfy all your cravings and makes a great meal prep lunch option if you’re just cooking for one.

      READ MORE: 3 Low-Calorie Raw Dinner Recipes For When Load Shedding Catches You By Surprise

      What Is A Cowboy Steak?

      Getty Images

      Côte de Bœuf, Cowboy Steak, Rib steak, Ribeye or Wingrib cut… There are many names for this delicious cut of meat. According to The Fat Butcher, Côte de Bœuf translates to “cut of beef” or “cut of the cow”. It is also arguably one of the most flavoursome cuts you can get.

      “It boasts intense marbling and is also the closest muscle to the heart of the cow. This means that it enjoys a consistent supply of oxygenated blood, allowing for rich flavour at the right maturation. The Ribeye is cut from the rib section of the cow, located between the front quarters and the midriff of the animal,” says The Fat Butcher.

      READ MORE: 5 Quick And Easy Air Fryer Recipes

      Braaied Cowboy Steak Recipe With Green Salad

      “A grass-fed côte de boeuf (rib steak with bone attached, also called a “cowboy steak”) has the perfect ratio of fat to meat, which makes it ideal for braaiing,” says Jackie Cameron, chef and owner of Jackie Cameron School of Food & Wine.

      Braaied Cowboy Steak With Green Salad

      Jackie Cameron

      A grass-fed côte de boeuf (rib steak with bone attached, also called a “cowboy steak”) has the perfect ratio of fat to meat, which makes it ideal for braaiing. This recipe will be a firm load shedding favourite. Per 402g serving: 2 633kJ, 37g fat (17g sat), 2g carbs, 370mg sodium, 1g fibre, 67g protein

      Prep Time 10 minutes minsCook Time 20 minutes mins

      Course Main Course, SaladCuisine French, South African

      Servings 4 peopleCalories 630 kcal

      2x 650 gram Côte de boeufSalt and pepper50 grams Salted butter1-2 Tbsp Lemon juice, freshly squeezed1 cup Canola oil20 Sage leaves1 Tbsp 1 tbsp capers4 handfuls Salad leaves
      Braai steaks for about 10 minutes, turning every two minutes, until medium-rare. Remove steaks, season and allow to rest for seven minutes while you make the salad.Add the butter to a cold pan and bring it up to medium heat. Cook until the colour is slightly brown and it starts to give off salty, nutty aromas. Add lemon juice immediately, then move the pan off the heat. Season and allow butter to cool, without getting cold.Heat oil in a pot over medium heat and add the sage leaves. When the leaves are a vibrant bright green and have stopped sizzling they are ready to be removed. Drain on paper towel.Fry the capers in the sage oil over a medium-low heat until there are no more little bubbles forming around them − this means all the moisture has been released and they will stay crisp. Blot on paper towel.Place the salad leaves in a bowl and toss with the lemon-butter dressing; sprinkle over the sage leaves and capers. Slice the steak and divide among four plates, with the salad and serve.

      Keyword beef, braai, comfort food, dinner, Easy Meals, Healthy Recipes, high-protein, low-carb, Steak More

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      3 Low-Calorie Raw Dinner Recipes For When Load Shedding Catches You By Surprise

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      In need of some low calorie load shedding recipes for dinner or lunch? Then you need to try these raw dishes that you can prep even when the lights are out.

      And if you thought raw food was limited to green, vegan salads, then it’s time for an education. Here are some delicious dishes that are low in calories and will impress not only yourself but anyone you serve them to!

      READ MORE: 3 No-Cook Recipes You Can Make During Load Shedding

      3 Load Shedding Recipes To Add To Save For When You Need Them

      1. Angelfish Ceviche

      Looking for an easy, high-protein meal that you don’t need to cook? This Angelfish ceviche is perfectly balanced, amazingly tangy and makes the perfect easy dinner (especially if there is load shedding).

      Angelfish Ceviche

      Amy Hopkins

      Looking for an easy, high-protein meal that you don’t need to cook? This Angelfish ceviche is perfectly balanced, amazingly tangy and makes the perfect easy dinner (especially if there is load shedding).16g fat (2.5g sat fat), 17g carbs, 75mg sodium, 5g fibre, 20g protein

      Prep Time 15 minutes minsTotal Time 1 hour hr 15 minutes mins

      Course Main CourseCuisine Peruvian

      Servings 6 peopleCalories 280 kcal

      800 grams Angelfish filletsSea saltJuice of 5 limes1 handful Fresh mint1 handful Fresh coriander2 Avocados½ SpanspekFor the dressing¼ cup Extra-virgin olive oilJuice of 1 orangeJuice of 1 limeRaw honey (or coconut blossom nectar)1 clove Garlic, finely chopped1 Red chilli, finely chopped½ Red onion, finely choppedSea saltFreshly ground black pepper
      Slice the fish fillets into five- to seven-millimetre cubes, then place into an airtight container with a pinch of sea salt and lime juice. Mix the juice into the fish gently and place in the fridge for one hour to cure.Mix together all the dressing ingredients and set aside. Season to taste.Pick the leaves off the herbs, discard the stalks and set aside.Chop the avocado and spanspek into cubes the same size as the fish and set aside in separate bowls.Remove the fish from the fridge; it should be opaque in colour. Drain the juices and discard. Mix in the avocado, spanspek and dressing. Toss gently to combine.Portion fish mixture into eight bowls. Divide herbs among the bowls and serve immediately.

      Keyword fish, Healthy Recipes, high-protein, Loadshedding-Friendly, No-Cook Recipes

      READ MORE: 2 Lunches You Can Prepare Ahead Of Time (For The Office Or Load Shedding)

      2. Ostrich Steak Tartare

      Everyone’s favourite healthy protein has gotten a makeover! This ostrich steak tartare is the perfect post-gym, high-protein load shedding recipe.

      Ostrich Steak Tartare

      Amy Hopkins

      Everyone’s favourite healthy protein has gotten a makeover! This ostrich steak tartare is the perfect post-gym, high-protein load shedding recipe.32g fat (5g sat fat), 6g carbs, 1240mg sodium, 2g fibre, 26g protein

      Prep Time 15 minutes mins

      Course Main CourseCuisine French

      Servings 1 personCalories 330 kcal

      100 grams Ostrich fillet1 Tbsp Lemon juice, freshly squeezed1 Tbsp Extra-virgin olive oil1 Tbsp Red onion, finely chopped1 Tbsp Chives, chopped 1 tsp Mustard seeds5 Capers, chopped½ Gherkin, finely sliced1 large Free-range egg yolkFlat-leaf parsley, for garnishing
      Remove any sinew from the meat, rinse under water and pat dry. Slice into thin strips, then crosswise into tiny cubes. Place in a glass bowl.Pour lemon juice over the meat immediately, so that it cures slightly. Mix in olive oil and set aside while you chop the rest of the ingredients.Mix the red onion, chives, mustard seeds, capers and gherkin into the ostrich. Spoon onto a plate, gently making a well in the centre. Place the yolk into the well and serve with parsley.

      Keyword high-protein, Loadshedding-Friendly, No-Cook Recipes, Ostrich

      READ MORE: 11 Avo Toast Recipes That’ll Fill You Up For Less Than 350 Calories

      3. Rainbow Phad Thai

      Been struggling to get in your 5-a-day? Not anymore thanks to this veggie-packed meal! Best part? There is no cooking involved and the sauce can be used to elevate any dish.

      Rainbow Phad Thai

      Amy Hopkins

      Been struggling to get in your 5-a-day? Not anymore thanks to this veggie-packed meal! Best part? There is no cooking involved and the sauce can be used to elevate any dish.4g fat (1g sat fat), 25g carbs, 300mg sodium, 5g fibre, 5g protein

      Prep Time 15 minutes mins

      Course SaladCuisine Thai

      Servings 6 peopleCalories 140 kcal

      6 Baby marrows, julienned or spiralised1 large Red pepper, thinly sliced2 large Carrots, grated or julienned½ Red or purple cabbage (about 350g), sliced6 Spring onions, white and pale-green parts finely chopped1 handful Fresh coriander, roughly chopped2 handfuls Bean sprouts1 Tbsp Sesame seedsFor the dressing3 Tbsp Freshly squeezed lime juice, plus extra limes to serve3 Tbsp Low-sodium soy sauce3 Tbsp Honey2 Tbsp Sugar-free peanut butter3 Tbsp Grated ginger2 cloves Garlic, finely chopped1 Red chilli, finely choppedSaltFreshly ground black pepper
      Place all vegetables in a large bowl. Garnish with coriander, sprouts and sesame seeds.Whisk together all dressing ingredients, taste to check flavours (add water to thin, if necessary), then toss with vegetables. Serve with extra lime wedges.

      Keyword chopped salad, healthy, Healthy Recipes, Loadshedding-Friendly, No-Cook Recipes, salad, vegetarian

      READ MORE: This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner More

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      Quick Air Fryer Delights

      by

      Busy times call for ‘quick’, ‘healthy’ and ‘convenient’ to be the only operative words in the kitchen. And this is why we’re clinging on to these air fryer recipes from Lelia Castello’s Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals for dear sanity.

      Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals by Lelia Castello

      From quick midweek dinners to weekend delights, each dish boasts minimum effort and a few simple ingredients. Featuring appetisers, mains, one-pot wonders and desserts, this air fryer cookbook ensures flavour-packed meals with every turn of the page.

      5 Quick And Easy Air Fryer Recipes

      Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata

      Chef Monché Muller

      From Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

      Prep Time 30 minutes mins

      Course Lunch, Main Course

      Servings 4 servings

      1 Braai Stand1 Griddle Pan
      For the tuna4 Tbsp Pink peppercorns, crushed 1 Tbsp Pink Himalayan salt1 Lemon, zested1 Tbsp Extra virgin olive oil800g Fresh tuna loinMarjoram, deep-fried to garnishFor the caponata200g Pine nuts2 tsp Sweet paprika2 tsp Cumin seeds½ tsp Turmeric375ml Extra virgin olive oil100g Capers, drained165ml Fresh lemon juice2 Tbsp Marjoram, chopped800g Artichoke hearts, halved
      To make the tuna, combine the crushed peppercorns, salt, lemon zest and olive oil. Cover the tuna loin with the pepper crust on all sides.Sear the tuna over very hot coals on all sides, leaving the inside raw. Also grill the artichoke hearts (for the caponata) for a few minutes, until charred.Cool the tuna on a chopping board for about 10 minutes, then cut into 1 cm-thick slices.To make the caponata, toast the pine nuts in a dry saucepan over medium-high heat until golden. Add the spices and toast until fragrant.Add the olive oil and bring to a low simmer. Add the capers and fry until crispy.Remove from the heat, stir through the marjoram and lemon juice, then pour the hot liquid over the chargrilled artichokes. Allow to cool.Serve the caponata as a relish with the seared tuna slices, and garnish with deep-fried marjoram.

      NB: Not in the mood to braai? Similar results can be achieved by searing the tuna in a hot griddle pan.

      Keyword Easy Meals, fish

      READ MORE: Try These Fluffy Air Fryer Doughnuts Next Time You Want A Sweet Treat

      Courgette And Feta Frittata

      Lelia Castello

      From Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals by Lelia Castello

      Prep Time 30 minutes mins

      Course Breakfast

      Servings 4 servings

      1 air-fryer
      6 Eggs2 Zucchinis80g Feta crumbled3 tbsp Milk12 Sprigs flat-leaf parsley, chopped chopped1 Onion chopped
      Preheat the air fryer to 180°C.Chop the courgettes into cubes (cutting some into five or six thin slices for the top of the frittata). Brown the cubed courgette with the onion in the air fryer for 5 minutes.Mix the eggs, feta, milk and half the parsley in a bowl.Add the mixture to a flan dish or shallow cake tin with the vegetables. Cook in the air fryer for a further 15 minutes.Garnish the frittata with the remaining parsley before serving.

      Keyword air fryer

      Indian-Style Meatballs

      Lelia Castello

      From Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals by Lelia Castello

      Prep Time 18 minutes mins

      Course Main CourseCuisine Indian

      Servings 4 servings

      1 air-fryer
      300g Shoulder of lamb2 tsp Tandoori spice mix1 Egg200g Tomato sauce or passata1 Red onion1 Bunch coriander
      Preheat the air fryer to 180°C.Blitz the lamb, red onion and half the coriander in a food processor.Beat the egg in a large bowl and add the lamb mixture and tandoori spice. Mix well.Roll the mixture into meatballs, 4 cm in diameter, and cook in the air fryer for 4 minutes. Turn the meatballs over, pour over the tomato sauce and cook for a further 4 minutes. Serve garnished with the remaining coriander.

      Keyword air fryer

      Petit Pois And Basil Risotto

      Lelia Castello

      From Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals by Lelia Castello

      Prep Time 20 minutes mins

      Course Main Course

      Servings 4 serving

      1 air-fryer
      300g Risotto rice1 litre Vegetable stock 50g Grated Parmesan1 glass Dry white wine150g Petit pois 1 cup1 small Bunch basil torn
      Preheat the air fryer to 190°C.Put the rice in a cooking dish or silicone insert in the air fryer, pour over the white wine and then add the stock. Cook for 30 minutes, stirring regularly.Add the peas and half the basil 5 minutes before the end of the cooking time.To serve, stir, add the Parmesan and sprinkle with the remaining basil.

      Keyword air fryer

      READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?

      Chilli Con Carne

      Lelia Castello

      From Super Easy Air Fryer Recipes: 69 Simple, Quick and Delicious Meals by Lelia Castello

      Prep Time 8 minutes mins

      Course Main CourseCuisine Mexican

      Servings 4 serving

      1 air-fryer
      500g Minced beef400g Tinned red kidney beans400g Tomato sauce or passata1 Red bell pepper1 Red onion, finely chopped
      Preheat the air fryer to 180°C. Remove the stalk and core from the pepper and cut the flesh into cubes. Brown the pepper and onion in a cooking dish or silicone insert in the air fryer for 5 minutes.Add the minced beef and cook for a further 5 minutes. Add the tomato sauce and simmer for 5 minutes.Drain and rinse the red kidney beans, add to the chilli con carne and simmer for a further 5 minutes.Serve the chilli con carne with rice, if you wish.

      Keyword air fryer

      Best In The Game

      These air fryers have been hailed kitchen saviours by WH editors – and for good reason.

      Vortex Air Fryer 5.7L

      Food Network voted this one Best Air Fryer for three consecutive years, this multitasking wonder whips us crispy, tender food sans the extra fat and calories. The improved drawer design can easily accommodate large pieces of fish, four patties and a whole chicken with potatoes on the side.  

      Haden Dorset Air Fryer 6L

      This stylish and spacious appliance isn’t only aesthetically pleasing to the eye but can also cook meals that feed a family of up to six. The removable non-stick frying basket is dishwasher safe – we love a convenient babe!

      Philips Essential 6.2L Rapid Air Technology Air Fryer XL

      A unique design, generous basket capacity and Rapid Air Technology makes this a premium air fryer that requires little to no oil to create crispy, yummy meals that are tender and evenly cooked on the inside. 

      Women’s Health participates in various affiliate marketing programmes. This means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      Everyone Will Love These 3 Healthy Recipes For Ramadan

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      Refresh your dinner repertoire with these nutritious, healthy recipes during the month of Ramadan.

      Cariema Isaacs – South African cookbook author now based in Dubai – shares some of her favourite recipes from her book Spice Odyssey.

      “The best way to describe Cape Malay cuisine is possibly to say that we prefer our food well balanced when it comes to spices. Therefore our curries are also known to be spicy, but not fiery hot,” says Cariema.

      “My first lessons as a child helping my grandmother cook were about finding that balance. She maintained that our senses are meant to be awakened by the subtle flavours, which become pronounced with every bite. Thus, at a very early age, I understood the tastes derived from cumin and coriander, the pungency of fennel, cloves and star anise, and the piquancy of chilli powder, cayenne pepper and masala blends.”

      “The health benefits derived from spices are the true treasures… The warm saffron milk I drank at bedtime as a child, ushering me into a peaceful sleep; the concoction of turmeric and oil applied directly to the skin for my cuts and grazes; and the ginger-infused, honey tea given to me when my throat was sore.”

      Cariema also swears by ginger tea. “Ginger can promote perspiration, which can help lower body temperature – helpful when treating colds and flu. This process also helps the body get rid of toxins. Ginger tea can be made by adding a pinch of ground ginger to one cup boiling water and can help in the treatment of digestive disorders.”

      My Beloved Gobi Masala

      “I’ve always maintained that if I were ever to give up meat, I could happily survive on cauliflower. I happened upon this recipe during my visit to Mumbai and found a local restaurant in Dubai that makes a mean gobi masala. The sauce is really luscious and fragrant and perfect to have with Indian naan bread.”

      Cauliflower Spiced Curry

      Cariema Isaacs

      Course Main CourseCuisine Vegetarian

      Servings 4 servings

      2 tbsp vegetable oil2 medium onions, finely chopped8 fresh curry leaves2 tomatoes finely chopped4 cloves garlic finely crushed½ tsp garam masala1 tsp red chilli powder2 tsp ground coriander½ tsp turmeric½ tsp tandoori masala or biryani spice mix1 medium cauliflower cut into florets1 tsp salt2 tbsp chopped fresh coriander for garnishing
      Heat the oil in a medium-size saucepan on medium to high heat and immediately add the chopped onions and curry leaves to the pan.Sauté the onions for five to seven minutes, or until slightly golden.Add the chopped tomatoes and garlic and cook for about 10 minutes, or until the tomatoes have reduced to form a luscious sauce.Stir in all the spices.Stir in the cauliflower florets and salt and turn the heat down to medium. Simmer for about 15 minutes. Stir occasionally to make sure the cauliflower is well coated with the curry sauce.Do a last taste test, as the cauliflower might require additional salt. Serve hot, garnished with fresh coriander.

      READ MORE: This Vegetarian Recipe Makes The Perfect Movie Night Snack

      Sanju’s Sri Lankan Beetroot Curry

      “Did you know that most households in Sri Lanka only use clay pots for cooking? According to my friend Sanju, using clay pots is known to be a healthier method of cooking and allows the dish to retain its purest form of flavour. I managed to bring home some cooking utensils after my visit to Sri Lanka, but my clay pot  is by far one of my most treasured finds.”

      Sri Lankan Beetroot Curry

      Cariema Isaacs

      Course Side DishCuisine Vegetarian

      Servings 4 servings

      4 medium beetroots1 tbsp coconut oil½ tsp brown mustard seeds½ tsp fenugreek seeds8 fresh curry leaves1 small red onion finely chopped2 green chillies slit lengthwise¼ tsp chilli powder1¼ tsp salt¼ cup water¼ cup coconut milk
      Peel and rinse the beetroot, then slice and cut them into thin strips. Set aside.Heat the coconut oil in a saucepan on medium heat and fry the mustard seeds and the fenugreek seeds, making sure they don’t overcook and burn.When the mustard seeds begin to pop, stir in the curry leaves, chopped onion and chillies.Reduce the heat to low and quickly stir in the chilli powder so that it does not burn.Stir in the beetroot strips, then add the salt. Pour in the water, cover the saucepan with a lid and cook the beetroot for about 10 minutes.Once the beetroot is ready (you can use a knife to test if it’s cooked or not – you don’t want it too hard, but equally not overly soft), stir in the coconut milk and cook for a further 10 minutes.Stir well, take the pan off the heat and serve with basmati rice.

      READ MORE: This Aubergine Curry Is The Ultimate Comfort Meal

      #mydubai Bowl

      “There is a hashtag that was introduced in Dubai a few years ago which aims to promote the vibrancy and diversity of this city. Soon the hashtag was accompanied by another hashtag, #mydubailife. As the hashtags suggest, it’s really about the things we so adore about our beautiful city and a life we have come to make here.”

      #MyDubai Bowl

      Cariema Isaacs

      Course LunchCuisine Vegetarian

      Servings 2 bowls

      2 small aubergines sliced about one-centimetre thick1 punnet cherry tomatoes halvedolive oil½ tsp dried oregano½ tsp dried mint1 cup cooked brown lentils1 cup canned chickpeas drained and rinsed¼ cup fresh flat-leaf parsley leaves only2 tbsp lemon juice freshly squeezed Sea salt flakes and freshly ground black pepper to taste2 cups mixed leafy greens2 tbsp pine nuts for garnishing2 tsp za’atar for garnishing2 lemon wedges for garnishingDressing¼ cup mint finely chopped and fresh 1 clove garlic crushed2 tbsp olive oil2 tbsp tahini paste2 tbsp water¼ cup lemon juice
      Preheat the oven grill.Meanwhile, arrange the aubergine slices and tomatoes on a baking tray lined with baking paper. Coat them with olive oil and sprinkle with the oregano and mint. Grill for about eight minutes, or until the aubergine flesh is light brown.Place the lentils and chickpeas in two separate mixing bowls. Add half the parsley to the lentils and the other half to the chickpeas.Drizzle one tablespoon lemon juice in each and season to taste with salt and pepper and then give it a good but gentle mix.Line two bowls with the leafy greens and arrange the aubergine slices and tomatoes on top. Add equal measures of the lentils and chickpeas.Scatter the pine nuts on top and toss gently. Sprinkle generously with the za’atar.Whisk together all the ingredients for the dressing and serve on the side, along with the lemon wedges. More

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      in diet and nutrition

      Super-Healthy Hot Cross Buns Recipe!

      by

      We’ve found the recipe ingredient that’s not only packed with nutrients, vitamins and minerals – it’s also easy for gluten-intolerants to digest. And did we mention these buns are dairy- and sugar-free too? Thank us later…

      And the ingredient is (drumroll)… Spelt. Here’s how to use it to elevate your hot cross buns:

      Spelt Hot Cross Buns Recipe

      Spelt Hot Cross Buns

      This hot cross buns recipe is not only packed with nutrients – it’s also easy for gluten-intolerants to digest and are dairy- and sugar-free.

      Course Dessert, Snack

      300g spelt flour2½ tbsp coconut-blossom nectar or agave syrup1 tsp quick yeast2 tsp mixed spice1½ tsp Himalayan salt
5 cardamom pods, crushed1 large free-range egg25g coconut oil150ml almond milk70g dried apricots, chopped50g dried currantsFor The Crosses50g spelt flour25g almond milk
      Mix the flour, nectar (or syrup), yeast, spice, salt and cardamom in
 a bowl. Separately, whisk the egg, coconut oil and almond milk together and slowly mix it into the flour. Fold in the apricots and currants until it becomes a dough.Allow the dough 
to rest for one hour in a warm spot until it has risen. Knead dough for five minutes. Cut into eight balls. Place on 
a lined tray and rest for 30 minutes.Preheat the oven to 180°C and start making the crosses. Mix together the flour and milk and roll the dough into sausages.Once the buns have risen, mix a little nectar or syrup with water and brush over the top of the buns and stick on the crosses. Bake the buns in the oven for about 15 minutes, until golden. Brush again with the sweetened water and serve warm or toasted.

      Keyword Easter

      The Perfect Pairing For A Long Weekend: More