Thoughts From My Kitchen

Chantal Lascaris

Who hasn’t been on a diet?

I bet we all have, with varying degrees of success –a great success for the diet’s promoter, less success for the rest of us.

You can get a lot out of a diet, including all the things you can do without such as added cholesterol, additional rolls around the waist, shaky hands and sweaty palms. What you really want are healthy meals that leave you feeling good.

There is one diet that’s good for you. It’s not actually a diet, but more a way of eating and a lifestyle. It’s called the Mediterranean Diet. It’s surprisingly easy to follow, especially here in the Cape as we have a similar climate to many of the countries along the Mediterranean Sea. This means that we have similar foods available to us locally.

It’s not fancy food; originally it was considered peasant food, so it’s good and wholesome and the cooking techniques are simple. Ingredients that make up a typical Mediterranean meal are close to nature and seasonal, so they’re enjoyed at their tastiest and healthiest.

make perfect snacks.

• Replace butter with olive oil: Flavourful olive oils can be used as a dipping sauce instead of processed dips and sauces. Olive oil should be the predominant fat you consume.

• Use herbs and spices to flavour food: Salt is a very unhealthy way of flavouring food. Rather switch to herbs, spices and garlic to add a delicious taste to your dishes. Herbs also have many health benefits.

• Limit red meat: Limit your intake of red meat to once or twice a week, also ensuring that it’s as lean as possible.

• Eat fish and poultry: They’re high in protein and low in saturated fat. Just remember to ensure the fish is sustainable.

• Drink red wine (optional): A glass of wine a day can aid digestion, but remember, moderation is key.

• Exercise regularly: The easiest way to support the fitness habit is to walk more. Try parking your car further away from the shopping centre entrance. Take the stairs instead of the lift.

So avid is she, that she has travelled over many years to Castine (Maine, USA) for classes and has studied different miniature collections in Chicago and the United Kingdom. In Birmingham in the UK, she sold her miniature creations. She has also given classes of her own – mostly in Johannesburg and the Western Cape – and has been commissioned to produce specific items of personal significance. The process is painstaking and is only for those with considerable patience. Seeking out the plans for specific pieces of furniture is the first step, and then accurately scaling down the measurements by a factor of twelve. Following that, it is the pursuit of suitable materials that allows her to bring the piece into being. This can require the importation of materials from abroad. Sourcing materials locally can require obscure contacts. She has for example been able to make miniature ostrich skin handbags from small offcuts obtained from a professional leather artist. Finally, the crafting process requires delicate skills and machinery –similar to that employed by life-sized furniture manufacturers. This includes carpentry, upholstery, and even embroidery on a miniature scale.

Remodelling furniture in miniature often offers curious lessons in the history of these objects. Rosemarie has modelled her miniatures after many different styles, including more modern furniture, always gaining insight into the stories that accompany these pieces. Her favourite is the Georgian style, lending her pieces a delicate quality.

Rosemarie’s dedication to her hobby has been hugely rewarding for her and has led her down some interesting avenues. Locally, she has been commissioned to model, in miniature, Boekenhoutskloof’s famous label featuring seven chairs, each one representing one of the founders of the wine estate (captured in the accompanying image). Each chair is fashioned to its original 18th or 19th-century Cape style.

Craftsmanship such as Rosemarie’s offers her opportunities to create, explore, travel, and learn in a unique and focused way. There is so much to be said about following one’s passion – as miniature as it may be.

Text: Leila Shirley | Image: Supplied

In the past, eating seasonally was the only way people could eat. Nowadays, it’s the only way we should eat; for our own good and the good of the planet. Countless studies have shown that this traditional diet helps reduce type-2 diabetes and high blood pressure while bringing down elevated levels of cholesterol – all chronic health problems in South Africa.

Sunshine cuisine includes plenty of vegetables, fruits, beans, brown rice, white meat and fish. There is a strong emphasis on good fats such as olive oil and nuts. All these products are readily available in South Africa.

Happily, it’s also an affordable way to eat. In many Mediterranean dishes beans or lentils are the main source of protein and serving plants and whole grains is less expensive than serving packaged or processed food.

Here are my top tips for following this way of eating:

• Eat more plant-based foods: A large part of every meal should consist of fruits and vegetables. Switch to wholegrain bread, pasta and rice. Nuts

• Share meals with others: Sharing a meal is perfect for family bonding and reducing stress.

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