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When I say I’m inspired, it’s an understatement! Fresh Living has equipped me with all the skills I need and the best, most sensational ideas for my catering business. My days are fi lled with every dietary requirement known to man, as I cater for a corporate fi rm with some very fussy eaters! This magazine has given me some incredible recipes for vegans, vegetarians, meat eaters and more. I so look forward to each edition for inspiration and lunch ideas. Many thanks for this wonderful magazine!

WRITE THE STAR LETTER WILL RECEIVE TO US AND A R500 PICK N PAY VOUCHER.

WIN! Tali Machet, the writer of this month’s winning letter,

Day. Use the day to inform yourself, take part in events and donate to Down syndrome causes. ➜ Down syndrome is a genetic condition, not a disease, caused by having three copies of the genes on chromosome 21 instead of the usual two. ➜ It’s one of the most common chromosomal disorders in humans, with one in 1 000 babies born with Down syndrome every year. ➜ Children with Down syndrome have developmental delays, but can grow up to lead independent lives and often participate in sports (specialolympics.org). Visit downsyndrome. org.za/donate.

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Defi nitely going to get my copy

@heile432_ At last!!!

@ronmac111 Can’t wait!

@eatsbynada I was making idombolo and had extra dough. I decided to make some garlic rolls with the leftover dough. #fl grams

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YOU SAID: Growth, extra discipline, optimism, and believing in myself and what I am working on a whole lot more. I’m really excited to see the transformations that will occur within this year – and I am so ready for it all! – Nonjabulo Sikhakhane

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Send an email with “Reader Question” in the subject line and your answer to letters@freshliving magazine.co.za.

Your response could appear in our Winter issue.

CONTENT DIRECTOR & EDITOR-IN-CHIEF Justine Drake EDITOR Liezl Vermeulen FEATURES EDITOR Lindsay September PNP GROUP ART DIRECTOR Liezel le Roux DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL CONTENT MANAGER Aneeqah Emeran DIGITAL EDITOR: FOOD & WINE Katy Rose DIGITAL DESIGNER Caro Botha

HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs

Michelle van Schalkwyk

CONTRIBUTORS Darrel Bristow-Bovey, Chad January, Patrick Latimer, Donna Lewis, Ellah Maepa, Cathy Marston, Toby Murphy, Melissa Ndlovu, Samantha Page, Dirk Pieters, Kristen Scheepers, Elizma Voigt, Caroline Webb

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Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705 Tel: 021 486 7600 Fax: 021 486 7614.

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Make the most delicious Easter dessert with LANCEWOOD’s creamy No Sugar Added Low Fat Blackberry & Cherry Yoghurt. It’s the perfect fruity topping for crunchy, marshmallow-like pavlova nests

Place 4 egg whites in a stand-mixer bowl. Whisk on medium-high speed until stiff peaks form (the meringue points stay upright when the whisk is lifted). Combine 1 cup (250ml) Sweetly baking sugar (non-nutritive sweetener) with ½ tsp (3ml) ground cinnamon and a pinch of nutmeg (optional). Add 1 Tbsp (15ml) spiced sugar at a time to the meringue mixture, whisking for 3-5 minutes until sugar dissloves before adding the next spoon. Once all sugar has been added, the meringue should have a thick, glossy texture. Whisk in 1 tsp (5ml) vanilla essence, ½ tsp (3ml) orange essence, 2 tsp (10ml) cornfl our and 1 tsp (5ml) white vinegar until combined. Place generous dollops of meringue mixture onto a lined baking tray, creating six 10-12cm wide by 2-3cm high “nests” using a spoon. Push a hollow into the centre of each nest, using the back of the spoon. Bake meringues for 1 hour at 120°C. Turn off oven and cool meringues in oven for at least another hour. (Do not open the oven door!) Place cooled pavlova nests on a serving platter and fi ll each centre with 2-3 Tbsp (30-45ml) LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt. Top with fresh raspberries and blackberries and garnish with mint leaves to serve. Store the unfi lled meringue “nests” in an airtight container for up to two days, if not serving immediately.