IOL Food Issue 6_30 Oct 2020

IOL

FOOD The Spring Guide

Issue 6

t es ’s B ing Spr

Bo un ty

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Editor’s Note

SPRING PRODUCE

STOP WASTING PRODUCE

HOME-MADE JAMS

SPRING CHEESEBOARD

SPRING ENTERTAINING

THE KING OF SPRING TIME

EASY HEALTH SMOOTHIE

TRY SORBET THIS SEASON

THE BEST SPARKLING WINES FOR SPRING

FULL disclosure – I don’t like spring. It’s the season when I get sick, thanks to all the pollen.

Anything fragrant sets me off, and I want to lock myself in my room with my windows shut until autumn. But there’s one thing I can’t take away from spring – it has the best food. The best fruit, vegetables and herbs. It forces you to explore and try something new. And this is what we have in this sixth edition of FOOD: fresh and delicious recipes that are easy and celebrate spring produce. From home-made jams, cocktails and smoothies to salads, juices, sorbets and savoury dishes.

If you plan to entertain, there are recipes that are light, green and healthy, which guests will love. After six months of eating heavy (but delicious) food, you will enjoy this and your body will thank you. I hope this edition of FOOD will encourage you to eat seasonally. Besides, all this food is cheaper because it’s available in the country. I hope you have fun cooking these recipes and putting your own twist to them, which I always encourage. Until next time … Let’s Get Cooking.

Buhle CONTACT US

Spring Time!

PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com FOOD EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford | renata.ford@inl.co.za DESIGN | Mallory Munien | mallory.munien@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES | Charl Reineke | charl@africannewsagency.com Kyle Villet | kyle.villet@africannewsagency.com GENERAL ENQUIRIES | info@anapublishing.com

Your spring fruit & veggies guide LUTHO PASIYA

SPRING has sprung! And that means it’s time to adjust your menus to add some lovely spring produce and introduce new flavours to your plate with some of the freshest and most flavoursome fruits and vegetables.

As the days are getting longer and temperatures rising, the spring season is always very exciting as most of your favourite spring fruit and veggies have started to show up in supermarkets and this time, it’s not the more expensive imported food. A bonus is that some of

the winter produce is still available too. So adjust your shopping trolley accordingly and embrace seasonal shopping; it’s good for both your wellbeing and your bank account.

Spring is September-October-November.

As the season progresses, there will be more of these fruits and vegetables available in stores.

Remember, fruits and vegetables taste so much healthier when picked fresh and produce is cheaper and richer than out-of-season ingredients.

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How to make the most of spring produce BECKY KRYSTAL

THE arrival of the earliest spring produce is absolutely thrilling – at least for me. But then I lead a pretty tame life. Even if seeing those first spears of asparagus and cherubic radishes doesn’t send you into the same paroxysms of joy, there’s still a reason to celebrate.

After a season full of heavier and more heavily sauced foods, I think it’s best to keep things relatively light with spring’s initial offerings. Here’s some guidance for a few of the major players.

Asparagus Nothing else says spring to me as much as a bunch of asparagus, mostly because I get really into hunting for the young, slim spears that pop up in random places around my husband’s grandmother’s farm. Those come straight out of the ground to be cooked, but larger, more mature spears can have tougher bottoms.

Conventional wisdom suggests snapping or cutting off the ends. That can lead to a lot of waste, though, so consider just peeling the tougher exteriors toward the bottom, or even a combination of minimal trimming and peeling. Asparagus will keep in the fridge for a couple of days. I’ve had good luck keeping it fresh for close to a week by standing the bunch up in a glass with a 2.5cm of water.

I rarely want to do more to asparagus than drizzle it with olive oil and season with salt and pepper before roasting. A quick steam in a pan or the microwave is good, too. Other simple preparations include grilling, shaving the spears into a salad and stir-frying.

Spring onions No, they’re not the same things as scallions or green onions. Unlike scallions, spring onions have more of a bulb at the bottom, as they’re regular onions that have been plucked out of the ground before they fully mature. Cook’s Country says scallions and spring onions can be used interchangeably in most raw uses, but their size and slightly different flavour means they won’t necessarily behave the same way when cooked.

Look for spring onions with firm, non-wilted green tops and shiny white bulbs. They’re best stored in the refrigerator in a plastic bag.

Because of their sweetness and sturdiness, spring onions are prime candidates for roasting and grilling. But they’re also incredibly versatile, whether you want to put them into a quiche, scones, or grain salad.

New potatoes Like spring onions, new potatoes are harvested before they’re fully grown.

According to The New Food Lover’s Companion

by Sharon Tyler Herbst and Ron Herbst, “They haven’t had time to convert their sugar fully into starch and consequently have a crispy, waxy texture and thin, undeveloped wispy skins.”

The book recommends using them within a few days of purchase.

Cook new potatoes whole, such as roasted or boiled. Or try them in potato salad.

Radishes If you need a pop of colour and something crisp and refreshing, radishes have you covered.

You’re probably most familiar with the widely available round, red radishes, although even more colours and shapes will start to arrive on the scene in summer.

Look for firm radishes with fresh-looking green leaves. You’ll want to separate the leaves and roots when you get home, or else the leaves can wilt.

Whether mild or peppery, radishes shine when raw and cooked. Radishes are a natural sliced over a salad and tucked into sandwiches and tacos.

Or roast them simply with some olive oil, salt and pepper, topped with fresh herbs.

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How to stop wasting spring’s best produce...

BECKY KRYSTAL

SPRING arguably the best season for produce; it produces some of the most colourful and flavourful fruits and vegetables. Unfortunately, summer is also the worst season for the havoc it can wreak on all that beautiful produce you just brought home from the farmers market or grocery store.

Water loss is problematic for those juicy berries, stone fruit and water-heavy staples such as courgette and cucumbers, says Jeffrey Brecht, professor of horticultural sciences at the University of Florida’s Institute of Food and Agricultural Sciences.

In general, you want to keep your produce cool. That means shopping at the farmers market as early in the day as possible. Brecht says, avoid putting your food in the boot of your car.

Berries

To stave off decay, keep your berries in the crisper drawer, where it’s cold and they’re less likely to lose moisture.

Wait to wash your berries until just before you want to eat them, because water can cause them to get mouldy. Transferring your berries to an airtight container once you get home helps, too.

Corn

Brecht suggests sprinkling the corn with some ice and storing it in a plastic bag, removing the water from the melted ice and replenishing it every so often.

Melons

Look for melons that smell good, and let them ripen on the counter, if needed.

Then store in the refrigerator, covered, in the fruit drawer if you can.

Like apples and bananas, they give off ethylene, which can hasten ripening and spoilage in other produce.

Try to keep the melon as intact as possible, cutting only what you need at the time.

Stone fruit

Let your peaches, plums and apricots ripen on the counter. Once they’re ripe, refrigerate them for up to a few days.

Keep them in the fruit drawer, as they’re ethylene producers, too. If you have one, a grocery store plastic produce bag is useful here, as it’s designed to let in air but not moisture.

Peppers and summer squash

Because they originate in warmer climates, peppers and summer squash are sensitive to the cold. That’s why it’s best to keep them in the main compartment of the refrigerator, which is a bit warmer than the drawers.

To prevent water loss and shrivelling (fridge air is dry, says Brecht), store peppers and squash in a bag or container. Separate them from ethylene producers.

Salad greens

If you’re buying loose, fresh greens from the farmers market, put them in a bag or storage container. Sprinkle them with water or include a wet paper towel. This will keep the greens crisp and prevent them from wilting due to moisture loss.

For bagged salads you buy from the store, it’s best to use them all at once or, at the latest, the next day.

“They go downhill really fast,” Brecht says, once they lose the sealed atmosphere of the specially formulated packaging.

If you do have leftovers, leave them in the bag they came in. Roll it up tightly and close with a clip.

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Simple home-made jams you must try

Strawberry Chia Seed Jam Ingredients: 2 cups fresh strawberries, stems removed 3tsp fresh lemon juice 3tbs chia seeds Pure maple syrup, to taste Method: Place strawberries in a food processor and pulse until the desired consistency is reached.

Transfer mixture to a bowl and add the lemon juice and chia seeds. Mix until combined.

Add maple syrup, one tablespoon at a time and taste after each addition. Repeat until the desired sweetness is reached.

Transfer mixture to a jar.

Close jar and refrigerate for at least six hours for the jam to set.

LUTHO PASIYA

Cherry Jam Ingredients: 750g cherries 500g granulated sugar 1 lemon juice Method: Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole. Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.

Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).

Add sugar, and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).

Bring to a rolling boil and time for 10 minutes.

Remove from heat and drizzle a few drops of jam on to a chilled saucer. Place saucer into fridge for a minute and then run your finger through the jam, it’s ready if it forms a crinkle and is tacky.

If not quite ready, boil for another couple of minutes at a time and re-test. Once ready ladle into hot jars and place lids on immediately. If using wax discs and cellophane, lay on the wax discs, wait until cool and then top with cellophane and rubber bands.

Easy Blackberry and Apple Jam Ingredients: 300ml water 500g apples peeled, and cut into chunks 600g blackberries, washed and drained 1.1kg sugar

Blackberry and Apple Jam

Method: Put the water and apple chunks in a preserving pan and simmer gently until soft .

Add the blackberries, bring to the boil and simmer until soft.

Add the sugar off the heat, stirring to dissolve the crystals. Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for ten minutes stirring regularly.

Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of minutes it’s ready.

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T h e S p ri n g

Cheese Board LUTHO PASIYA

NOTHING quite tops a dinner party like a good cheeseboard.

Personally, it is often the highlight of the meal.

When you are preparing to have friends over for dinner and you want to impress them with a great cheeseboard, your first task will be to buy fresh cheese. But did you know you can pull together the rest of a great board using what you may already have in your fridge?

Here are three tips that will help you put together a cheeseboard geared for feeding a group or party.

Choose your cheese We recommend starting with a creamy, flavoured havarti. It goes especially well with ham. Next, add a nice, nutty alpinestyle cheese. Alpine-style cheeses have a rich, complex flavour and appeal to just about any party-goer. Plus, it pairs beautifully with nuts, fruits, and ham – which makes it a perfect partner for this spring cheeseboard. Add a pop of colour with mild cheddar. It is slightly sweet with a hint of butterscotch and so approachable that it tastes great in just about any combination.

Pair with accompaniments Have fun adding colour to your cheeseboard with seasonal vegetables, fruit and nuts. Here are some ideas: Pickled spring onions: You can make these a few days in advance by putting trimmed spring onions into a simple brine. Keep in the fridge. A quick search for pickled spring onions or scallions will turn up dozens of tasty options.

Rhubarb jam: Nothing says spring like rhubarb!

Beauty heart radishes: Peppery-sweet and oh-so-pretty, these radishes may look boring from the outside but when you slice them, they’re showstoppers. Great on a sliced baguette with ham and your choice of cheese.

Add a base Bulk up your cheeseboard with meats, crackers, and bread. For spring, we love: country ham: salty country ham is a great choice for a cheeseboard.

Wholewheat crackers and sliced baguette: These serve as the perfect base for stacking up adventurous cheeseboard combos.

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Spring Entertaining Mini Prawn Cocktails (Makes 8-10) Ingredients: 500g cooked prawns, chopped 1 large avocado, diced 2 spring onions, white part only, finely chopped 30ml sweet chilli sauce 1 handful of crisp lettuce, finely chopped grated rind and juice of 1 lime salt and pepper micro herbs for garnish

Crystal Salad Rolls Ingredients: ½ avocado, sliced into long thin pieces ½ a cucumber, sliced into julienne strips 5 baby carrots, sliced into julienne strips 2 cups baby spinach, finely chopped ½ cup fresh basil, finely chopped 2 chicken breasts, cut into slices and marinated in fresh lemon juice, salt, pepper and olive oil (optional) 3-5 rice paper sheets

Method: Combine all the ingredients except the micro herbs and mix well. Spoon into small spoons and sprinkle with the micro herbs.

Kiwi and Salmon Salad with Pink Peppercorns Ingredients: 1 pillow packet of mixed leaves 125g smoked salmon or trout 3-4 mixed green and golden kiwifruit, peeled and sliced 125g asparagus spears, blanched 1 large avocado pear, peeled and sliced 1 bunch of spring onions, sliced

For soy-ginger dipping sauce: ¼ cup soy sauce 1½ tbs water 1 tsp crushed ginger 2 tsp honey 1 tsp green curry paste Method: Prepare salad rolls Prepare all herbs and vegetables, cutting into fine julienne strips, approximately 5cm in length.

Dressing: 125ml olive oil 60ml lemon juice 15ml honey 3ml salt 10ml pink peppercorns, lightly crushed 45ml chopped dill Method: Pile the salad leaves onto a serving plate.

Scatter over the remaining ingredients. Pour over the dressing just before serving.

Dressing: Combine ingredients in a screw-top jar, shake well.

Prepare chicken (optional): Place marinated chicken strips in oven-proof dish and grill for approximately 15 minutes until cooked through. Remove from oven and allow to cool.

Mini Prawn Cocktails

Prepare rice sheets: Fill large bowl with water (room temperature).

Place the 3-5 rice paper sheets in the bowl of water and soak until paper softens.

Only remove the sheet you are working with and leave the rest in the water.

Spread rice sheets: Remove 1 rice paper sheet from the water and lay flat on a clean chopping board. Layer basil at the bottom, followed by cucumber, carrots, avocado, spinach and chicken (optional) in the centre of the rice paper sheet. Make sure to leave sufficient space to fold rice paper.

Do not over-fill the rice paper sheet otherwise it will break.

Fold rice sheets: Fold top and bottom of rice paper sheet towards one another to cover filling. Then wrap tightly from left to right to form a roll. Cut in half. Repeat for all rolls.

Prepare soy sauce: Combine all ingredients for dipping sauce in food processor and blend for 2 minutes until thoroughly combined. Serve salad rolls cool with your side of soy-ginger dipping sauce.

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Strawberry, Asparagus and Prawn Salad (Serves 6) Ingredients: 400g cooked prawn tails 60ml orange juice 30ml olive oil 5ml chopped garlic 1 red chilli, deseeded and finely chopped 1 packet of spring onions, sliced diagonally 400g strawberries, washed and halved 100g fresh asparagus tips, blanched 100g salad cheese balls

Herbed Stir Fry (Serves 6-8) Ingredients: 750ml mixed coriander, basil and mint 1 bunch of spring onions, sliced 2cm piece of ginger, peeled and grated 1 garlic clove 60ml olive oil 30ml rice vinegar 30ml water salt and pepper 45ml sesame seeds 30ml olive oil 500g mixed stir fry vegetables – carrots, courgettes, green beans, butternut, sweet potato 1 brinjal, cubed 500ml cooked brown rice 100g cherry tomatoes, sliced into quarters

Kiwi and Salmon Salad with Pink Peppercorns

Method: Combine 500ml of the herbs, half the onions, the ginger and garlic in a food processor and pulse to chop the ingredients. Add the oil, rice vinegar and water and blend to form a smooth paste.

Season with salt and pepper. Stir in the sesame seeds.

Heat the 30ml oil in a wok or frying pan until hot and stir fry the mixed vegetables, brinjal and remaining spring onions for a few minutes. Stir in the cooked rice, cherry tomatoes, remaining fresh herbs and half the herb sauce. Stir fry for a few minutes until heated through.

Transfer the remaining herb sauce to a bowl and serve with the stir fry.

Dressing: 60ml olive oil 30ml sherry vinegar 30ml honey salt and pepper Method: Marinade the prawns in the orange juice, olive oil, garlic and chilli for an hour in the fridge.

In a serving bowl, combine the spring onions, strawberries and asparagus. Pour over the dressing.

Drain the prawns from the marinade and place on top of the salad with the cheese balls.

For the dressing, combine all the ingredients in a jug and whisk well. Salad cheese balls can also be replaced with feta or goat’s milk cheese.

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The true king of spring time food A FEW years ago the only asparagus you ever saw was the tinned variety which was mostly served wrapped in slices of ham on hors-d’oeuvre platters. Fortunately during spring and summer we have access to bunches of lovely fresh asparagus which can be used in an array of delectable dishes.

Tips for choosing and cooking asparagus

The diameter of an asparagus spear This indicates when it was harvested. Thick spears are generally harvested at the beginning of the season, the stalks then get thinner as the season wears on.

Choose firm, bright green asparagus Stalks must be plump with tightly closed tips.

Fading colour is a sign of deterioration. Check the stem ends to make sure they look freshly cut, not shrivelled or dried out. Uncooked asparagus will stay fresh for three to four days in the refrigerator.

The secret is to keep the vegetable cool Keep them damp. Store spears upright in a container with the stems submerged in 2.5cm of water, then cover loosely with a plastic bag, or wrap the ends in moistened paper towels and store in a plastic bag.

Grilling or roasting This intensifies their inherent sweetness. Steamed or boiled asparagus is great for salads. To boil: wash the spears then plunge them into a pot of boiling water large enough to accommodate them in a single or double layer. Boil uncovered or they will go from a bright green to an army drab colour. As soon as they are ready, drain them and submerge them in ice water or run under the cold water for a few minutes.

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Asparagus, Leek and Spinach Quiche (Serves 4-6) Ingredients: 1 roll prepared shortcrust pastry 50g butter 3 leeks, thinly sliced 10ml chopped garlic 150g cleaned spinach, chopped 150g feta cheese, crumbled 100g cheddar cheese, grated 150g thin asparagus spears, blanched 250ml cream 4 eggs, beaten salt and pepper Method: Roll out the pastry and line a 15cm loose bottom quiche tin.

Bake the pastry blind.

Remove and cool.

Melt the butter in a frying pan and fry the leeks and garlic over a medium heat until soft.

Add the spinach and fry until wilted.

Remove from the heat and stir in the feta cheese.

Reserve a few asparagus spears for decoration and chop the remainder.

Add to the leek mixture.

Sprinkle the pastry base with the cheddar cheese.

Top with the asparagus and spinach mixture.

Beat together the cream and eggs and season well.

Pour this mixture over the filling and bake at 180°C for 25-30 minutes or until set and golden brown.

Remove and cool in the tin for 10 minutes.

Griddled Asparagus & Broccolini with sweet thick Soy Glaze (Serves 3 – 4) Ingredients: 200g asparagus spears 200g broccolini spears 45ml black and white sesame seeds, toasted black pepper Glaze 30ml olive oil 60ml sweet thick soy sauce 15ml rice wine vinegar 5ml garlic paste Method: 1. Trim the asparagus and broccoli spears and blanch in a pot of boiling water for 1 minute.

2. Drain and cool under cold, running water, then pat dry using a clean tea towel.

3. Heat a griddle pan on the stove.

4. Whisk the glaze ingredients together in a small bowl and use to baste the vegetable.

5. Sear the vegetables in a single layer, on the griddle pan for 1-2 minutes per side. Transfer to a serving plate and scatter the toasted sesame seeds over the top.

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Editor’s Choice

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IT MUST be more than a coincidence that in the heat of spring/summer, when we most need refreshment and hydration, the plumpest, most waterrich fruit is ripe for the picking. Fruit is wonderful eaten as is, still warm from the summer sun. But chilling it bumps the refreshment factor up a notch.

Freezing the fruit takes the cooling effect a step further and invites a swirl of frosty options, not to mention how it preserves the seasonal bounty for months to come.

This version of a health smoothie is a mix of cherries, for a brilliant red, summery essence, and ripe banana, which provides enough sweetness that you don’t need added sugar.

Cherry Berry Smoothie Bowl (Serves 4) Ingredients: 1 very ripe banana, frozen 2 cups frozen pitted cherries 1 1/4 cups low-fat milk 1/2 teaspoon vanilla extract 1/2 cup fresh blueberries 1/2 cup fresh raspberries 1/4 cup shredded dried unsweetened coconut 1/4 cup sliced almonds, toasted 1 tablespoon chia seeds Method: Combine the banana, cherries, milk and vanilla extract in a blender; purée until smooth.

You might need to stop the blender to stir with a spatula a couple of times, depending on the appliance’s power. Divide among individual bowls, then arrange the blueberries, raspberries, coconut, almonds and chia seeds on top of each portion.

Serve right away. Toast the almonds in a small, dry pan over medium-low heat for several minutes, until lightly browned and fragrant, shaking the pan as needed to prevent scorching.

Cool completely before using.

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Drinks to try this spring LUTHO PASIYA WHEN I think of a perfect spring afternoon, it is not complete without a refreshing and cool beverage. It’s that time of the year when you may find yourself greeting the morning with a cup of tea only to find yourself reaching for an icy beverage. While alcoholic drinks do make for a nice treat, the most enticing mixtures of the season are completely alcohol-free, and better yet, they come with a pack of wellness benefits. Whether you want to give your immune system a boost or soothe painful muscles after an intense workout, these healthy drinks burst with flavour and real-food ingredients that will nourish your body and give it the energy it needs.

Pineapple, cucumber, and ginger juice Ingredients: 2 medium-sized pineapples 5 medium-sized cucumbers 1 thumb of ginger Half a cup of rind water Half a cup of ice Method: Throw everything in a blender.

Blend on high speed, strain, and serve.

Tip: Always pulsate your blender at intervals while blending, no matter what blender you’re using.

Berry Oat Smoothie Ingredients: 3 tbs porridge oats 1 cup mixed berries ½ banana 3 scoops of collagen protein powder Splash of almond milk Method: Whizz all ingredients in a blender until smooth.

21 Antioxidant-rich Berry Smoothie

Watermelon rosé frosé

Ingredients: 1 cup of milk ½ cup plain Greek yoghurt ½ cup frozen raspberries ¼ cup of frozen strawberries ¼ cup frozen blueberries 1 banana 1tbs chia seeds 4-5 ice cubes

Ingredients: 1 standard 750ml bottle of rosé (non-alcoholic) ½ cup fresh watermelon syrup, recipe below ½ cup fresh watermelon juice ½ lime, juiced Watermelon slices for garnish Watermelon syrup: ½ cup fresh watermelon juice from about 2 cups of fresh watermelon cubes ⅓ cup of sugar

Method: Blend till smooth.

Add some pretty fruit to finish.

Method: The night before, pour the rosé into two ice cube trays (you might need three trays depending on the size, but two should do it) and freeze.

When it’s time to make the frosé, place the ice cubes, watermelon syrup and juice, and juice from half a lime in the blender. Blend until it has a slushy-like consistency.

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Sorbet is great for warm weather. And best of all, homemade sorbet is very easy to make.

Make your own spring health shot

Sorbet

VIWE NDONGENI-NTLEBI

HEALTH shots and healthy cocktails have many health benefits. We know you don’t always have the luxury of going to go to a juice bar to enjoy all of their benefits – health boosting shots like these are easy to make right at home.

Berry Sunrise Juice Shot Ingredients: 1 cup fresh strawberries 1 red grapefruit 2 small beet roots 1 lemon juice only 3-4 mint leaves

Method: Juice all ingredients and drink right away.

Morning Harmony Juice Shot

Rhubarb-Elderflower Sorbet (Serves 4) You’ll need an ice cream maker.

The sorbet mixture needs to firm up in the freezer for at least 4 hours before serving.

Ingredients: 2 cups chopped rhubarb (from about 6 medium stalks) 1/4 cup sugar Finely grated zest and juice of 1/2 lemon 1 tablespoon elderflower liqueur 3/4 cup simple syrup Method: Combine the rhubarb, sugar and lemon zest and juice in a small saucepan over medium heat. Cook until tender and soft, about 10 minutes. Let cool. Stir in

the liqueur and simple syrup, then strain the mixture through a finemesh strainer into a large liquid measuring cup. Discard the solids.

Pour the strained mixture into an ice cream maker container and churn for about 50 minutes, until visibly thicker and smooth.

Transfer to a freezer-safe container, cover and freeze for at least 4 hours, or until firm.

Note: To make the simple syrup, combine 3/4 cup sugar and 3/4 cup water in a small saucepan; bring to a boil over medium-high heat. Allow the mixture to boil just long enough for the sugar to dissolve, about 1 minute. Remove the pan from the heat and let cool. Pour into a jar with a lid and refrigerate for up to a week.

Ingredients: 6 spring carrots 1 lemon juice only 1 organic apple 3-4 mint leaves 1 inch ginger piece peeled 1 tsp turmeric powder 1 pinch cayenne pepper

Method: Juice the fruits, mint and ginger, add turmeric and cayenne, mix to combine and drink right away.

Healing Green Juice

Ingredients: 2 celery stalks 4 small cucumbers 2 green apples 2 limes juice only 1 handful fresh nettles 1 handful fresh spinach leaves 1 small bunch parsley Method: Juice all ingredients and drink right away.

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The best sparkling wines LUTHO PASIYA

Cape Wine Master Winifred Bowman’s best selection of wines for spring...

Kleine Zalze Brut Rosé NV It has a silver-pink hue, made from chardonnay and pinot noir, and just an explosion of strawberry and raspberry on the tongue – soft, gentle mousse – all about flirtation.

Steenberg 1682 Pinot Noir MCC Pretty in pink, creamy in the mouth with raspberry and strawberries dancing pirouettes with the never ending bubbles.

Delight in a glass and made from 100% pinot noir.

Pieter Ferreira Rosé 2013 This is for that special celebration: salmon pink, elegant with pearly strings of bubbles creeping slowly to the surface of the glass.

Elegant and sophisticated with cherry and red berry.

Krone Night Nectar Rose 2018 The mousse is fine and creamy with the effervescence of citrus-sherbet singing along, lengthening into a vibrant acidity and treacle-tinged finish. Food pairing: prawns grilled on hot coals with coconut lime basting and peach chutney; it’s berry-richness harmonious with unctuous, sticky pork belly; spice, texture, cream are all heightened, pair with the pillowy softness of strawberry cream cake.

Colmant Rose NV Romantic, gracious, and harmonious!

A tender touch to Colmant’s alluring blend. While chardonnay makes up 25% of the blend, pinot noir leads the dance with 75%. A portion (10%) of the pinot noir is macerated on the skins to give the Brut Rosé its colour

and signature red berry aroma and flavour. The chardonnay contributes vivacity, finesse, and harmonious elegance. 15% of the base wine is barrel fermented and there is a 15% reserve wine portion blended in.

Graham Beck Vintage Rose 2014 Delicate and delightfully demure, yet superbly complex and rewarding.

The delightful salmon pink hue of the Vintage Rosé perfectly complements the sumptuous strawberry notes and rich creamy complexity on the palate.

House of BNG Brut Methode Cap Classique The House of BNG Brut is elegant and fresh with hints of complexity and yeastiness along with fine mousse.

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