Spinach and Feta, Stuffed Chicken Roll-Ups

If you follow my blog, You will probably know that a lot of my recipes come from things that I crave. After being on the Rushtush glow cleanse for 3 weeks this idea was swirling around in my head. It is a combination of making my diet food more exciting and with that adding that extra sauce for the non-dieters.

This recipe is fairly easy however there is a bit more prep time compared to my other recipes. the rest of the process is a breeze and oven cooked dishes leave extra time in the day for other stuff, like typing out blog posts.

 

Spinach and Feta Roll-ups

Ingredients

  • 500g baby spinach
  • 1/2 onion chopped finely
  • 2 cloves of garlic- crushed
  • salt
  • black pepper
  • white pepper
  • cinnamon stick
  • 100g firm feta cheese
  • 1 egg- whisked
  • 1 .5 kg chicken fillet

sauce

  • 750 ml fresh cream
  • 3 cloves crushed garlic
  • 1 tbsp butter
  • 1 tsp oregano
  • 1 tsp thyme
  • salt
  • 1 tsp cornflour in water

Method

  1. cut each chicken fillet in half and then slit them lengthwise.
  2. use a tenderizer and tenderize the chicken fillet until thin. set this aside for later. (prep time 20 mins)
  3. to prep the sauce, add the butter into a saucepan. then add the garlic and saute this until the aromas have been released into the butter. add the herbs to the pot along with the cream and boil for 10 minutes. to thicken it slightly add some water to the corn-flour. it should be as thick as drinking yogurt
  4. add olive oil into a pan, once the oil is warm add the onion and saute until soft
  5. then add the garlic and saute this until pink with a cinnamon stick.
  6. add the spinach leaves and let it wilt. then season with salt,black and white pepper.
  7.  remove the pan from the heat and add the whisked egg.  make sure to mix the egg into the spinach.
  8. put the pan back on the heat then crumble the feta over. mix it in
  9. lay-out your chicken fillets and spoon a teaspoon of the spinach filling onto one end.
  10. roll up the chicken fillets and place them into a greased pan , make sure the side where the opening is is face-up.
  11. arrange the roll-ups in a row in the pan then drizzle olive oil over and season with salt, pepper and red chilli powder.
  12. bake in the oven on 180 deg Celcius for 20 minutes covered with foil.
  13. remove the foil, pour out any additional water
  14. pour the sauce over and bake for 15 minutes more.

 

when you remove the chicken from the oven the sauce is meant to be the consistency of tomato sauce. it must be thin enough so that you can dunk your chicken in it but thick enough so that it enrobes the roll-ups in saucy goodness!!

a great tip would be to prepare the roll-ups and freeze them. so if you ever in need of a quick-fix , you can bring them out and bake them when you need!

i served this with a crisp green salad and garlic butter rolls on the side. its that sort of comfort food you need after a long day.

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An Italian Shakshouka

I should rename my blog to “RSR Only Eats Breakfast,” I might actually do that it’s quite catchy lol. In all honesty, any name suggestions would be great, I don’t know if  I still want to keep it as simple as “RSRCREATIONS”. So send me your suggestions!

Back to business. Just In time for the weekend here is a recipe for YET another breakfast dish I managed to pull together. Very often my ideas do not translate well from dream to reality. I’m always overambitious. But this time I think I did really well. I LOVE burrata cheese and I wanted to incorporate that into breakfast, because who doesn’t like eggs drenched in a thick tomato sauce laced with basil. This might not be for everyone as it is very mild, but I do find it very suitable for those with a liking to more subtle flavours.

 

Recipe

Ingredients

  • 5 eggs
  • 1/2 onion chopped finely
  • 1/2 red capsicum chopped in small cubes
  • 500 ml Pomi tomato sauce or any good quality Italian tomatoes
  • 2 garlic cloves
  • a handful of fresh basil leaves (save some for garnish)
  • rough red chilli flakes
  • red chilli powder
  • salt and pepper
  • olive oil
  • 1 ball of burrata

Method

  1. In a pan warm up the olive oil then add the onion and red pepper. Sauté this until they begin to soften.
  2. Then add the garlic and ensure not to burn it.
  3. Add the Pomi tomato sauce to the pot then toss in the basil. Let this sauce bubble for about 10 minutes.
  4. Thereafter add the red chilli powder and red chilli flakes (as required). Let this simmer for 5 more minutes. Season with salt and pepper.
  5. Make wells in your sauce then crack the eggs in the pot. Leave the centre open for the burrata.
  6. Once the eggs have cooked to your To your liking, place the burrata in the centre. season the eggs and garnish with fresh basil.
  7. To serve, break open the burrata and allow it to ooze out into the pan. Scoop up a generous helping of eggs with sauce and cheese.
  8. Serve with fresh ciabatta bread, dip the ciabatta straight into the pot and soak up all that deliciousness. I won’t judge.

I Really love this recipe I find it so simple and delicious. Please try it out and let me know what you think!

Rizwaana

 

The Stylish Bakers

I have mentioned The Stylish Bakers in a post before and since then I have had the pleasure of meeting the dynamic sister duo. If you’re an instagrammer you should be following @thestylishbakers . Faaiza and Aneesa are two beautiful and talented women that have taken the insta world by storm. Faaiza and Aneesa’s fame sprouted when they began posting their intricate and absolutely breathtaking pastries that they create on the gram. Not only do their pastries and desserts look amazing, it tastes divine too!

The sisters share a passion for all things sweet and beautiful and they have turned this passion into a business. They have since started the stylish bakers pastry school in which they conduct hands-on demonstrations and classes . The purpose of these workshops are to inform, educate and inspire one and all to dabble in the world of patisserie. The sisters are not just your average pastry joes (like me), they are well educated and trained in the field of pastry and are letting you in on their secrets.

I was invited to attend one of their classes when I was in South Africa and I was so excited, I couldn’t sleep the night! Faaiza and Aneesa have sort of become insta-celebs and I was so eager to meet them. I was also a little nervous as my baking skills are absolutely pathetic despite my training, being a blogger what what. I PRAYED that I don’t make a mess of it and ruin my entire life and reputation completely (dramatic much). But I was welcomed with warmth and kindness and it was great to see a few familiar faces at the class too!

the class I attended was a demonstration of the Stylish Bakers’ Angelina. At first, I wanted to run-away. The picture of the pastry was posted on the gram that week, the thought of the process was so daunting and I didn’t even know how to begin! The Sisters have very cleverly structured their classes by breaking down the recipe into individual elements. As the class progresses Faaiza explains each element of the dish with the utmost detail, she then conducts a live demo in which she shows you a  step by step process on how to create that element. Thereafter the students got the opportunity to go back to their stations with their partners and try the recipe for themselves, under the watchful eye of either Faaiza or Aneesa.

Element by Element we worked through the Angelina. Before I knew it we had completed each step and we were ready to assemble! I was astonished by the fact that I could DO what Faaiza did. The idea of creating something so delicate was daunting to me but with their help, I actually created The Angelina along with the other ladies in the class.  Even though I have done a pastry course, it was very basic.I picked up so many tricks and tips from Faaiza in this class it was really informative!

I have been through my fair share of classes and courses, what I loved the most about the workshop was that it was ORGANISED. Everything was perfect, it was like I had my own cooking show, ingredients would just pop up and dirty dishes would just disappear while we were working.

The sisters know their trade. everything you need during your class is ready for you. They are meticulous, there was no one running around looking for a pen or a piece of glad wrap. They can answer your questions swiftly and correct you where needed which I found helpful!

They use the best ingredients and tools. They provide a product and service that is of an extremely high standard. The price of each class varies according to the pastry made on the day. keep in mind the quality and standard of the class when booking your space. Even though this is a business it is first and foremost their passion and therefore they do not skimp on anything, they give you the items that they would use in their kitchens at home.

At the end of the class, you have the opportunity to shop The Stylish Bakers collection and get your hands on everything you have used in the class. The classes have different durations based on what you sign up for. During the

The best part, During the break you have the opportunity to sample some of Faaiza’s creations that she whipped up and you get to take home the yummy treats you made.

 

Overall I had a great time at the workshop and it was great to spend time with the bakers and the other ladies at the event. I DID splurge on some goodies so hopefully, I’ll be making some fanceh pastries for you guys. In the mean-time make sure to check out their page and get your girls together for an outing!

 

 

 

Cheaters guide to big breakfasts- Frittata​

So here’s the thing. We are a BIG family and breakfasts are always tricky. I personally hate eating alone, especially when everyone has already devoured all the food and has left you with that one cold egg with the wrinkly egg yolk. There’s always that one person that is left in the kitchen flipping eggs while everyone eats and let’s be honest, no one has the patience to wait for the poor egg flipper in the kitchen.

This is why I always opt for these one pan breakfast dishes so that everyone can eat together as a family and enjoy their food. Other favourites of mine include shakshouka or masala eggs (yes ,they’re different), its super easy and no fuss.

This frittata is a healthier breakfast option and you can make it with just egg whites if you’re going to be picky. You can add anything you like in your frittata its also a great way to get rid of left-overs and fridge scraps.

Recipe

Ingredients

  • 8 large whole eggs
  • 1/2 cup milk
  • 1 onion , sliced thinly
  • 1 tsp cumin seeds
  • 8 curry leaves
  • chopped coriander
  • spring onion
  • fresh green chilli chopped
  • spinach
  • micro greens
  • salt and pepper

method

  1. in a non-stick pan or skillet , warm up some olive oil.
  2. add the cumin seeds and curry leaves and braise until the aromas have infused into the oil
  3. add the onion to the pot and saute until soft then add the chilli
  4. add the spinach into the pan and let it wilt
  5. whisk the eggs until fluffy then add the milk and beat them together.
  6. add the spring onion and the coriander to the egg mixture along with salt and pepper
  7. pour the egg mixture into the pan and quickly mix to combine all the ingredients together.
  8. cover the pan and let it steam or pop it into the oven until cooked through.
  9. season well and serve with micro greens on-top and avocado on the side.

Masala Lamb Chops

My mom used to make these chops so often when we were growing up but I never actually tried to make it until now. I often find myself going back to her recipes , its my favorite form of comfort food.

 

A few tips from mom, it’s best to choose a lamb chop rather than a mutton chop, as my mom advises. especially if you’re very sensitive to taste the mutton may be very pungent in flavor. Always leave the tomato for just before you’re going to serve the chops so that you have a lovely gravy to serve with the chops.

This marinade is both tangy and spicy at the same time, which ticks all my boxes! serve it with roasted veggies on the side like I did or with velvety mashed potatoes. to mop up all that excess gravy , add a paratha or roti to the menu! OMG I’m salivating just thinking about it!

 

Ingredients

  • 1 kg lamb chops
  • 2 tbsp ginger garlic masala
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp salt
  • freshly ground black pepper
  • juice of half a lemon
  • 2 tbsp tomato sauce
  • 1 tbsp mustard sauce
  • 1 sliced onion
  • 2 grated tomatos
  • 2 tbsp yogurt
  • ghee or coconut oil

Method

  1. Marinate the lamb in the yogurt for an hour before you cook it. its helps to soften the meat.
  2. Prepare your marinade by combining all the spices and sauces together in a bowl. keep the onion and tomato aside.
  3. marinate the meat for atleast 1 hour in the mix, the longer you marinate it the better it will taste.
  4. warm up the ghee or coconut oil in a pot on a medium heat, add the onion and sautee it until soft
  5. then add the marinated chops to the pot and add water, cook until the meat is soft and tender.
  6. just before you ready to serve add the tomatos and let it simmer until it forms a thick gravy.

hope you all enjoy!

 

Rizwana.

 

Cous Cous for Brunch

I have never actually been one that would lean towards eating cous cous. However, I recently decided to give it a go and I (and the guests) were pleasantly surprised at the outcome. My guests have become the test subjects of my spontaneous and adventurous recipes, that’s the price you pay when visiting me I’m afraid.

 

Couscous is not actually healthy; however, it is exciting to eat. It’s almost flavorless and therefore you can turn It into anything you like. It sucks up flavor like a sponge in water and is a lighter option for summer lunches or alfresco dining. If you’re very healthy etc., swap it for quinoa or whole grain couscous and mission accomplished. This is how I made mine.

 

  • ½ cup cous cous
  • water
  • 4 tbsp. good quality crumbly feta cheese
  • ½ capsicum
  • ½ red onion
  • 1 grilled corn
  • pomegranate seeds
  • ½ avocado
  • 2 tbsp. chopped coriander
  • 1tbsp chopped mint
  • 1 lemon
  • salt
  • pepper

 

Dressing

  • ½ avocado
  • 4 tbsp. yogurt
  • 1 tbsp. chopped mint
  • lemon juice
  • salt
  • pepper

 

Method

  1. Place the couscous in a non-stick pot and lightly toast it for a bit

 

  1. Then add enough water to just cover the cous cous, cover with a lid and leave the pot on a low heat to steam until the cous cous has puffed up. Mix with a fork to avoid mashing the couscous and keeping it grainy rather than sticky.

 

 

  1. When the couscous is cooked transfer it to a large mixing bowl, and immediately squeeze over the juice of half a fresh lemon

 

  1. On a flame or in a grill pan, char the outside of a capsicum until black, then pop it into a bag and allow it to cool. After a while remove the capsicum, wipe off the burnt bits and chop into bite size pieces. Add this to the couscous
  2. Slice the red onion into thin slices and add to the bowl
  3. Chop up the herbs and add them to the bowl
  4. Grill the corn in a pan, you can use tin-corn or a fresh kernel add this to your couscous
  5. Add in the pomegranate rubies as well as half of the feta. Season well with salt and pepper.
  6. Finish with another generous squeeze of fresh lemon juice and sliced avocado on the top and the remaining feta cheese.

 

For the dressing

  1. Blitz all the ingredients in a blender until smooth and creamy season well with salt and pepper.

Serve the dressing on the side or on top.

Enjoy!

 

 

Chicken and Corn Soup

The temperatures continue to drop in Johannesburg and the only thing that can compensate for this chilly weather is a bowl of hearty soup. I made this soup a while back and the recipe was a bit of a fluke, I didn’t expect it to turn out as delicious as it did (I’m not being vain, I’m sincerely surprised). I made use of the ingredients I had at home and a few left overs from the previous evening’s dinner. The one thing I love the most about soups and stews is that you can use up all your left over ingredients all at once. I’ve made it twice since that day and each time my guests have requested for more or the recipe.

 

Chicken is the base protein of this recipe and I’ve taken a bit of inspiration from my friend Kelsey for this one. Kelsey suggested that I use a traditional Italian base for my soup which she uses in her cooking which is: carrot, onion and celery. I haven’t tried the recipe with celery yet as I’m not a fan of the flavor but she has assured me that it makes the soup even more magnificent! So I will be using it in my next soup.

In my opinion, when preparing a soup, it is important to build flavor. instead of chucking all the ingredients in at once I recommend you add them in stages. This allows each ingredient to release its individual aroma/flavor into the soup. This all sounds like hard work but its really just about having a little patience.

I often use a mix of chicken fillets and bone meat, as the chicken bones give a wonderful flavor to the soup. However, you can use fillets only if you short on time.

 

Follow the steps below to get the best flavor out of your ingredients

 

Ingredients

  • 1/2 kg chicken (preferably half bone and half fillet)- fillet cubed
  • 2 tbsp. olive oil
  • 2 tsp garlic –crushed
  • 1 tbsp. green chili – crushed (or according to your flavor preference)
  • 1 medium onion –diced finely
  • 1 carrot –grated finely
  • 1 packet Knorr Vegetable soup
  • 1 tin cream style corn
  • 1 cup fresh cream
  • salt and pepper to taste

 

method

  1. in a large pot warm up the olive oil on a medium heat
  2. add the garlic and braise for a minute until the flavor is released into the oil, take caution not to burn the garlic
  3. thereafter add the green chili and braise for a minute.
  4. Then add the onion and carrot and cook until both of the vegetables have softened. Reduce the heat if necessary to avoid the garlic burning.
  5. Once the vegetables have softened add the chicken to the pot. Cover the pot and allow the chicken to cook through
  6. Once you have ensured that the chicken has cooked through, combine the vegetable soup with 1 liter of water. whisk well to avoid lumps then add this to the pot.
  7. Cover the pot again and allow the soup to boil for at least 10-15 minutes.
  8. Thereafter remove the boned meat from the pot, debone the meat and add it to the pot. Use a hand blender to slightly shred the chicken in the pot.
  9. Thereafter add one can of cream style corn and season with salt, black pepper and white pepper.
  10. Add the fresh cream to the pot and stir in well.
  11. Allow the soup to simmer on low for 10 minutes. Serve at the consistency of drinking yogurt. It shouldn’t be too waterish but not too thick (you need to be able to slurp). If the soup is too thick, add more fresh cream but adjust the salt and pepper accordingly.

 

Serve with fried samoosa pastry or garlic croutons and a squeeze of fresh lemon juice.

I’ve added sliced button mushrooms to the soup and it worked really well. if you would like to do this add it after the chicken has cooked  before you add the vegetable soup.

 

enjoy!

Rizwaana

 

 

 

The Kitchen Collectors Guide

 

Those of you that know me well enough,  will know that I have a serious problem when it comes to household items, especially dishes. I wouldn’t like to call myself a hoarder, I prefer the term collector. I love serving ware, cutlery, quirky handmade dishes and cute little trinkets that I can serve my creations in. A lot of the time I collect things for my home when I travel, I love to bring back bits for my kitchen as a reminder of my trip. However, when we come home for our holiday to Johannesburg I always make a point to visit Home Stuff. Home Stuff is literally the coolest and most ginormous home store I have ever seen! I always lose myself in the store, I end up with a cart full of cool kitchen gadgets, tons of plastic-ware for my little one and the most amazing dishes that I use to serve up my food.

It’s is a one stop shop for household items, they have a wide range of kitchen items as well as home décor and toys for the kids. They have a magnificent party section which I was in awe of. If you’re thinking of throwing your little one a party this year they have a huge selection of party items to choose from, including all your kid’s favorite characters. If your kids are as smitten as my little one is with cartoon characters they will be bowled over! We spent most of our time in the kid’s section picking out Dory cups and Elsa plates for her meal times.

I am BIG on kitchen gadgets and tools and if you caught my live videos from the store you would have noticed that I made specific reference to a few of my favorite items which are must haves in any kitchen!

  1. A digital scale
  2. A zest /small grater
  3. Wooden lemon squeezer
  4. Garlic press
  5. Plastic spoons that can be used for cooking
  6. Measuring tools
  7. A Great Set of Knives

These are a few tools that I can’t live without in my kitchen and are all available from different brands and price ranges.

I was blown away by the range of brands that they keep in the store. They stock everything from Maxwell and Williams, Bodum, Alessi, Jamie Oliver, Pyrex, Marinex, Joseph and Joseph, Eetrite and many many more. They also have a wide range of CONSOL dishes and a variety of dinnerware and serve ware to choose from.

If you’re looking to fill up a new home, add new items to your collection or searching for the perfect gifts, I can guarantee that you will find something here. I found this cool Granit dish which caught my attention. Firstly, it’s so stunning and I can’t wait to prepare something in it. It can be used in the oven and microwave and can be directly used on a glass ceramic cooker or on a gas and electric stove with the addition of a heat diffuser. I also bought myself a gorgeous rose gold serviette holder, a rose gold utensil holder (which I’m going to use for my make-up brushes), some beautiful vintage tins that I have used for my Eid gifting and some more little kitchen tools.

59044-gri_b

They have branches in the following locations

  • U106 Bright Water Commons-Randburg
  • Shop 12 Hillfox Power Centre
  • Flag Ship Store Shop 19 Stoneridge Centre- Greenstone Park

Alternatively, you can shop online or email them with an order and they will courier it to you! But I personally feel that you won’t be satisfied until you visit the store!

You can visit their Instagram @homestuff_jhb or website  www.homestuff.co.za

Thank You to Abdul and His team at Brightwater Commons for helping me find everything I was looking for!

Farzi Cafe- Iftaar Menu Review

As soon as the month of Ramadhan sets in, the Atmosphere in Dubai changes. The city develops a sense of calm and homes are filled with the light of the new month. Ramadhan in Dubai is about sharing and celebrating with friends and family and is centered around togetherness. One of the most popular activities during this month are suhoor and futoor gatherings. These gatherings are either hosted at home, in a majlis or at restaurants. What I love about Dubai is that the restaurants cater

What I love about Dubai is that the restaurants cater for their clientele and create menus that are more suitable for the month of Ramadhan. This is known as glocalization what this means is that international products or services are adapted to suit the social and cultural norms of a local society. (your first lesson in economics lol)

 

Last week I was invited to Farzi Café for an exclusive tasting of their new Ramadhan menu. Which includes a futoor and suhoor set menu. As most of the restaurants only open after sunset, the restaurant has adapted their menu to cater for the flavors that are popular during Ramadhan. I for one do not like buffets so I rarely venture out during the month of Ramadhan. However, Farzi is my favorite restaurant in Dubai and I was really excited to see what they had prepared for us + NO BUFFET.

 

Farzi café is a concept that focuses on preparing/serving their food with touches of molecular gastronomy. It is a fine dining experience that is seasoned well for the Indian palette or for those that enjoy Indian food. The price of the Futoor set menu is 125 dhs per person. Which Is absolutely amazing considering the amount of food that is on the menu, we were utterly impressed by the selection of the dishes.

 

We started our meal with a yogurt based drink that consisted of dates and nuts. It was extremely refreshing and delicious. It was the perfect start to our meal as the menu ahead involved a few spicy dishes, as our host explained further the drink is also a nutritional starter which provides energy and vitality when breaking the fast.

 

We were then given an amuse bouche which is translated to “a mouth full”, which was the Farzi signature yogurt-based mango sphere, which also serves as a palette cleanser. We were treated to a selection of dates this is customary during the month of ramdhaan. The date selection included a sunset date macaron with a cream cheese filling which was absolutely to die for. As well a micro popcorn coated date and a kunefa date.

 

Next up were the the Pre-starters: The Bombay Bhel with Yogurt Spheres. This dish was an awesome modern rendition of a popular Indian street food, glamourized into a sophisticated starter. The concept and flavors of the dish were executed extremely well and if you caught my live video on snapchat, our host explained that the individual elements of the dish contributed to the experience and sensation you feel when eating it.

 

Starters

The starters included the popular Dhal Chawal Arancini and The Beef Boti Hash. The Beef Boti Hash is a dish that has been adapted from the breakfast menu , I found the beef succulent and well seasoned and thoroughly enjoyed it. Its coupled with a potato hash (obvs) and reminds me of an alternative to a curry and potato’s.

 

Mains

For the mains we had Rawa Uttapam with Curry leaf pepper prawns this was an exceptional dish that I felt made the entire experience so worth it! The flavor combinations on this one were exceptional, it truly reminded me of Keralan food. (forgive me if I am wrong) The lamb Seekh Nihari was so flavourful, the seekh is cooked around a bone and then served with a pool of thick, rich and aromatic Indian gravy. The Farzi shawarma biryani were great options for the mains and by the time we got through all of these items we were absolutely stuffed!

 

Our waiter gave us a few minutes and offered us a refreshing green tea to helps us to our next course which is obviously the best. DESSERT!

 

I always look forward to Farzi desserts, they’re so unique and the chef has flavor palate that is very similar to mine. I am a huge fan of their Phirni oxide and I document it every time I visit (I’m shameless). Their iftaar menu  has introduced 2 new desserts which are the “Turkish Coffee Kunefa with a Rabri cloud” and the “Gulab Jamun with frozen rose and Crunchy Rabri”. Both of these desserts were phenomenal! My favorite was the Gulab Jamun however, Raeesah preferred the Turkish Coffee Kunefa. I found them both to have the perfect balance of flavors and not overly sweet. It was the perfect end to a glorious meal and a great evening of fun with the girls.

 

Thank you to the Farzi team, Shivankit and our Host Clinton for the exceptional service! Tell them I sent you, they’ll make sure your experience is EXTRA special.

To Vegan or Not To Vegan?

This post was meant to be up 2 days ago but I’ve been down with the cold and mostly too drowsy to remember the recipe. I feel that this flu came at the wrong time, just as I was getting into my healthy vibe, I now find myself drinking sugary drinks and ghee laden soups to get my energy levels up.

 

I spent the last week reflecting on my health and body image. Many women, like myself, are always striving for more. We all face different issues with our bodies, some of us want to be thinner and some of us want to be fatter. I’ve spent most of my life afraid of the “FAT” word, I’ve done some pretty weird and extreme things to stay in shape, as society molded me to believe that thin is beautiful. But eventually, when you’re scanning the barcode of everything you eat, it takes the fun out of life. For this very reason I’ve decided to STOP being so obsessive of how others see me, and rather try and better my health rather than my weight.

 

This is why I started to explore the diet of veganism. It’s basically a plant-based diet which seems daunting at first. In this day and age, we have access to so many alternatives that it’s actually super easy to become a vegan. More than being vegan, my aim is to get rid of refined sugars in my daily lifestyle. don’t get me wrong a cheat meal here and there will be necessary. A friend of mine Justine Dampt of ENCAS Sweet Escapes taught me the 80/20 rule. Which entails living 5 days a week under a controlled and healthy diet (whatever that may be to you). And 2 days of the week indulge in the things you love. (obviously within your limits).  I think while I’m starting out, it might be 20/80 but the 20% I do spend eating a plant based diet I feel lighter, healthier and more energetic.

 

There are two versions of this recipe below, one for the vegans and one for the rest of you!

VEGAN CHIA SEED PUDDING PARFAIT (serves 1 big portion or 2 small portions)

Ingredients

Chia Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • 2 tsp maple syrup

Caramel

  • 100g maple syrup
  • 75g coconut butter
  • 75ml coconut cream

extras

  • 1 banana
  • 2 tbsp. granola
  • optional: vegan yogurt

 

Method

  1. soak the chia seeds in boiling water until it has soaked up the water
  2. in a saucepan combine the coconut milk, vanilla and maple syrup bring to a boil
  3. add the chia seeds and cook the mixture until it has thickened.
  4. Remove from the heat and set aside to cool
  5. To prepare your salted caramel, warm the maple syrup up in a heavy bottom saucepan.
  6. When the maple syrup has thickened slightly add the coconut butter and stir it in.
  7. Then add the coconut cream, a little at a time until you get the desired consistency. (it should be as thick as golden syrup.)
  8. To prepare your parfait create layers of solids and liquids in a 2:1 ratio. So for every 1-part yogurt and chia pudding there should be 2 parts muesli. Alternate with chopped bananas and a drizzle of caramel over the top.

 

NORMAL CHIA SEED PUDDING PARFAIT

Chia Seed Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup milk
  • vanilla extract
  • 2 tsp honey

Caramel

  • 100 g golden syrup
  • 75g salted butter
  • 75ml heavy cream

extras

  • 1 banana
  • granola
  • yogurt (preferably Greek or vanilla)

 

follow the method as mentioned above, just substitute the ingredients where applicable.

 

Enjoy and Stay Happy and Healthy.