UNION
ALL THAT GLITTERS IS gabrielle
We peek behind the curtain at the rise and rise of Hollywood’s darling, Gabrielle Union
by Mel Ndlovu
The journey is hard and has risks, but I believe it’s worth it. I believe I am worth it
SPRING-CLEAN YOUR
beauty shelf
Stop! Before you slick on your favourite lipstick, when did you buy it? Using expired make-up products is a beauty blunder – here’s why…
by Shani Tsai
EYE MAKE-UP
It’s best to dispose of liquid eyeliners and mascaras after three months for optimal hygiene, but pencils can be used for up to a year. Eyeshadows can last anywhere from three months (if used regularly) to six months.
LIP COLOURS
Gloss stays fresh for six months to a year, while lipstick should be used within two years – if you can make it last that long!
NAIL POLISH
Gel has a longer shelf life (two to three years) than regular polish, which is most effective for up to two years.
FRAGRANCES
On average, fragrances are at their best for three to five years from their first spritz. The type of fragrance (eau de parfum, eau de toilette or body mist) also affects how long the scent lasts. Although the bottles are lovely to display, it’s best to store your perfumes in a cool, dark place if you want the smell to last longer.
No more clutter
Knowing which types of make-up you’ll actually use and which shades you’ll be bold enough to try is a key step in keeping your beauty shelf clutter-free.
If you aren’t into heavy coverage every day, opt for a lightweight BB cream. It’s a good idea to buy a new foundation as we head towards the festive season, when there are more special occasions and more chances to go all out with your make-up looks. When it comes to shopping for a new lip colour, you need no reason. You can never have too many shades! Blue Monday coming up? Slick on a coat of fiery red. Feeling cute and coy? Subtle pink should do the trick. Thanks to their long shelf life, there’s no reason not to go wild with lipsticks.
As for nail colour, only open the bottle when you plan on using it, as the expiry clock starts ticking as soon as the top comes off. If you’re unsure of the shade, try it out with the in-store testers before you commit to purchasing it. As with lipsticks, nail polish lasts for a season or two… so yes, you do need another shade.
Colours Limited Lipstick from R19.95 each
Colours Limited Nail Enamel from R29.95 each
HEARTEATINGhealthy
The spotlight is on cholesterol: we talk about the good, the bad, and the foods that lower your risk of heart disease
by Joanna Hall
Everyone has cholesterol in their blood – this soft, fatty substance plays an important role in the creation of cell membranes, some hormones and bile. But too much of it increases the risk of having a heart attack or a stroke. The good news is that a few tweaks to your diet can have a major impact on your level of risk. Here’s what you should be eating more of:
HIGH-FIBRE FOODS
Soluble fibre (meaning it dissolves in water) found in fruit, vegetables, dried beans, lentils and oats can lower ‘bad’ LDL cholesterol (see page 45). This type of fibre is soft and sticky – it easily binds to cholesterol, which slows or prevents it from being absorbed into the blood.
“Unprocessed, raw oats are a great choice,” advises Dr Catherine Itsiopoulos, a leading dietetics researcher in the study of the heart-healthy Mediterranean Diet. “You can eat them for breakfast or add them to recipes for healthy muffins or bread.”
Psyllium, which contains both soluble and insoluble fibre, is another great source of fibre that can be added to cereals.
From the fruit world, choose berries. “They are good all around as far as heart disease is concerned,” says Dr Itsiopoulos. “Besides containing soluble fibre, berries are rich in antioxidants, which also help to prevent bad cholesterol from blocking the arteries.”
Dietary guide:
Women should be getting 25g of fibre a day, and men 30g, for overall good health. As part of that total, and to help lower cholesterol specifically, aim for a daily cup of oats, which provides 2g of soluble fibre and 4g of total fibre, as well as a cup of berries, which provides 1g of soluble fibre and 4g of total fibre.
done better BRAAI DAY FAVES
September marks both Heart Health Awareness Month and Heritage Day, so we’ve dished out the good stuff for everyone!
by Chad January
To feed a larger crowd, serve with roosterkoek or braaibroodjies.
Club steaks with charred mielies and herbed butter
For a heart-healthy alternative, drizzle mielies with the creamy honey-garlic dressing (see page 57) rather than with butter.
Serves 4
4 (150–200g each) club steaks
Olive oil, for drizzling
Salt and milled black pepper
4 mielies
4–6 snacking peppers
2 Tbsp basil pesto
¼ cup softened butter
2 Tbsp chopped fresh coriander
2 cloves garlic, grated Pinch chilli flakes
1. Drizzle steaks with oil, season well and toss to coat. Drizzle mielies and peppers with oil and season well.
2. Thin down basil pesto with a glug of olive oil.
3. Cook mielies and peppers over medium-hot coals for about 10–12 minutes until well charred.
4. Cook steaks over medium-hot coals for 4–6 minutes per side, turning regularly and basting with pesto. Set aside to rest for at least 5 minutes before slicing.
5. Combine butter, coriander, garlic and chilli until smooth.
6. Serve steak with charred peppers and mielies, and top with the butter mixture.
focus NGO
We salute charitable organisations for their great work
Spotlight on: Organ and tissue donation
O ne organ donor can save up to seven lives, but how exactly does organ and tissue donation work? The aim of the Organ Donor Foundation SA is to educate the public, and to highlight National Organ Donor Awareness Month this August, we talk about it.
How does it work?
Becoming an organ and/or tissue donor simply means that, in the event of your passing, you have given permission for medical professionals to transplant your healthy organs and tissue to someone who is in need of them – someone with a life-threatening or chronic illness, or someone who is in critical shape following an accident. There is a waiting list that decides who receives donations, so those who need help the most urgently are first in line.
Which organs can be donated?
Organs that can be donated include the heart, liver, pancreas, kidneys and lungs – if all of these are healthy enough to be donated, the donor ends up saving seven lives!
Organ donations are less common than tissue donations, as the donor needs to be declared brain dead for organs to be used. The transplant needs to take place as soon as possible. Tissue donations, which includes corneas, skin, bone, tendons, veins and heart valves, help more people – up to 50, if they are all donated. This is possible with circulatory death, where the patient is on life support with no chance of recovery, or if the person has died outside of a hospital. Tissue donations can also be stored for long periods of time.
For more information or to sign up as a donor, call 0800 22 66 11 or visit odf.org.za
Who can sign up?
If you’re under 70 years old and in good health, without certain chronic health conditions, you qualify to sign up as an organ and tissue donor. Simply follow the instructions on the website or call the toll-free number. No health tests are needed, as organs and tissue are assessed at the time of the donor’s passing to see if they are usable.
What does it cost?
It doesn’t cost you a cent. In the event of a donor’s passing, all medical costs are covered by the hospital involved (whether it’s a public or private hospital) and/or by the tissue bank.
How will doctors know I’m a donor?
If you have signed up as an organ donor, or are considering it, it’s important to let those closest to you know. You will also supply the Organ Donor Foundation with your nextof-kin details. Your family will have to alert the Foundation if you pass away so arrangements can be made with a tissue bank or transplant centre.
Q+A
He’s Sinoyolo Sifo at home and The Cooking Husband online… and he’s found his way to foodie fame
SWITH A PASSIONATE HOME COOK SINOYOLO
inoyolo Sifo spent his childhood days helping out in his father’s butchery on their farm near Mthatha, Eastern Cape. Sifo, as he’s known, was one of many siblings and developed a love for cooking while preparing meals for his family. Later on, he cooked up a romance with Nondumiso (now his wife), who inspired him to start his Instagram page, The Cooking Husband, in 2020. His meals whipped up a growing audience – men who he hopes will become more comfortable in the kitchen and follow his lead – and resulted in a collation of his easy but appetising recipes in a cookbook titled Sifo: The Cooking Husband (Penguin Random House).
Q: SHARE THREE TIPS WITH HUSBANDS WHO WANT TO IMPRESS IN THE KITCHEN...
A: Grab my cookbook [laughs] or any other guide to help you navigate your way around. Two: join your wife when she’s cooking and observe how she does things. She’ll appreciate the help, too. Lastly, don’t be afraid to explore on your own. Try new things out – start small if you’re nervous –and you’ll be pleasantly surprised at what you can do.
Q: YOU HAVE 240K+ FOLLOWERS ON INSTAGRAM. WHEN (AND HOW) DID
THAT HAPPEN?
A: My wife grew tired of me posting my meals on my personal page and suggested I start a new, food-focused profile. We came up with the name and concept together, and I just started posting about what I love: cooking! I started growing an audience; I worked hard thanks to my wife’s motivation and people believing in me. And then when I started doing brand partnerships, TV appearances and interviews, my audience grew even more.
Q: DOES YOUR WIFE EVER COOK?!
A: [Laughs] She does! She keeps us fed during the week – I’m a pharmacist by trade so my days are busy. When I have time on weekends, I prepare our meals.
Q: ANY OTHER TALENTS YOU HAVE
HIDDEN?
A: I’m a sports person – I enjoy playing rugby. I used to sing when I was younger… I don’t know if the skill is still there, but I was recently invited to a choir session at work and I think it went well. [He says this is all, but
he’s modest and we’re guessing there are many other talents he doesn’t talk about!]
Q: WHAT’S NEXT ON YOUR CAREER MENU?
A: I’m hoping to trial cooking classes, starting in Durban and Cape Town (where most of my followers are) that aim to empower men in the kitchen. I’d use cooking as a tool to create a ‘men’s conference’ of sorts –a space where men can interact, open up and talk about the things we don’t always share with others. I’d also like to offer couples’ cooking classes, as I’ve found that me helping out in the kitchen has really impacted my marriage positively. My biggest goal is to open a restaurant for people to taste my food, but I’ll start small with a food truck, perhaps...
