Greens, Couscous and Apricot bowl

*Serves 2

This recipe is wonderful because of the aromatics in it. It shows how using fresh mint can uplift a dish and adds a perfect finishing touch. Often mint is saved for desserts and smoothies, but it also adds a great pop of freshness to a bowl or salad. Mint is great for digestion so dont be shy to add a handful where you can. I’ve used couscous in this recipe, but if you would like, you can interchange it with freekeh. Freekeh is an ancient grain that is high in protein so give it a try if you haven’t already! You can also replace the chicken with tempeh or tofu to transform this into a vegan bowl and you cook it the same way you would the chicken.

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Ingredients:

• 2 chicken breasts (or meat sub of your choice) 
• 1 lemon, sliced
• salt and pepper
• 1 handful fresh thyme leaves
• 1 cup couscous, uncooked
• 1 cup vegetable stock
• 1 brown onion, chopped
• 1 garlic clove, minced
• coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 100g Turkish apricots
• ¼ cup fresh mint leaves, chopped
• 1 handful fresh rocket
• olive oil and balsamic to dress 

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Instructions:

Preheat oven 180°C.

Place the chicken on a roasting tray. Season and add the thyme leaves. Place the sliced lemon on top of the chicken and roast in the oven for 15 minutes or until cooked through.

While the chicken is in the oven, put a small pot over medium heat and add the vegetable stock, bring to a simmer. Once it begins to simmer, remove from the heat and add the couscous. Cover with a lid and allow to steam, about 5 minutes. When ready, fluff the couscous with a fork and mix well.

In a separate small pot over a medium heat, add the onion and garlic with a dash of coconut oil and sauté until soft. Add the spices and stir to release the flavour. If the spices dry out, add a dash of water. Add the apricots and mix well.

Remove the chicken from the oven and slice into pieces. Add the couscous, onion mix and chicken to a large salad bowl, and top with the mint, almonds and rocket. Toss all the ingredients together with a good glug of olive oil. Season to taste and enjoy!

Health Fact:

Almonds are rich in vitamins and minerals, protein, mono-saturated fats and poly-unsaturated oils. They are also an excellent source of anti-oxidants. You can soak your almonds overnight in water for easier digestion if you like.

-Melissa 

Staying at Pel's Post, Kruger National Park

Picture lying in your bed. Listening to the African bush sing. When I say sing, I mean the sounds of the bush right next to you as if you are submerged in it. Every single layer of insect, bird, and animal all in harmony creating a symphony. It is the ultimate white noise sleep app that offers you perfect relaxation, except, its real. Then add in luxury and comfort, not only do you have a five-star experience but you also have Pel's Post Lodge. 

Pel's Post is an exclusive use eco-friendly lodge situated in the northern Kruger National Park. Bordered to the north by the Limpopo River and Zimbabwe and to the east by Crooks Corner and Mozambique.  This vast wilderness is a slice of paradise that seems virtually untouched by man. You can fly into Johannesburg international airport and rent a car. The drive will take about 6 1/2 hours and boasts beautiful landscapes scattered with ancient baobabs. Once at the Parfuri gate it's a short drive to the lodge. 

The lodge is tucked away in the bush on the hills,  overlooking the Luvuvhu River. You will find your way to your room along gorgeous wooden walkways that wind through the environment. The rooms are spacious, modern and based on an open plan design. So much so that several of the walls are screens that you can roll up via remote and sleep with nature on your doorstep. 180 degrees of the uninterrupted African bush. Don't worry - there is a magnificent mosquito net that will make anyone feel that they are on a romantic getaway. All the rooms have large king size beds with a bath, an inside and outside shower and all the amenities you would require. I must admit I jumped right in for the opportunity of a shower whilst overlooking the valley. 

The food is five star and well thought out by a private chef catering to all your needs. A light breakfast of fruits and cereals is provided before your morning game drive along with your much-needed coffee. Once back a light fresh brunch welcomes you while sitting on the deck overlooking the flowing river. If you are lucky an elephant might come by to take a much-needed drink or to have a splash in the midday heat. The lodge caters for all food choices whilst embracing local cuisine served with a fresh twist. You can enjoy lunch next to the shimmering pool if you prefer. In summer months the temperatures soar and a cold gin and tonic will be most welcome. Dinner is a three-course affair with a wonderful selection of wine. 

My favourite part of any bush experience is the game drives. Your wake up call is at 5:30 am (the only time I don't complain about waking up early.) Waking up to the sunrise over the valley and river with open blinds was simply spectacular. Your biological clock just tunes in and waking up with the bush environment is magical. If experiencing the game drives is not on your agenda then you can enjoy a game walk or relax at the pool and bird watch. Visiting the fever tree forest counts as one of my favourite experiences and if you find yourself visiting make sure it is a request! Driving and spotting the animals felt like driving through the garden of Eden. A moving experience on every level. 

With a private chef, exclusive vehicle and personal guide, your experience is tailor-made for luxury. The surroundings and service allow you to slip into ultimate relaxation whilst connecting with your loved ones. 

There are few places I have visited where I left a piece of my heart behind. Pel's Post - I will have to return to make my heart whole again. 

-Melissa 

*This blog post is sponsored by Rare Earth Properties. All opinions are my own. 

Fresh Sausage, Spinach and Tomato Bowl

*Serves 3

This is a great recipe because it is quick and easy to make. When you are looking for fresh ground pork, sausages are a great cheat. More often than not, they already have a great combination of herbs and spices mixed in. Visit your local butcher and explore the different free range options.

Ingredients:

• 1 cup brown rice
• coconut oil
• 300g salsiccia sausage
• 2 teaspoons dried oregano
• 2 teaspoons dried chili flakes
• 1 teaspoon dried coriander
• ½ red onion, finely chopped
• 150g rosa tomatoes halved
• 2 generous handfuls baby spinach
• olive oil to dress 

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Instructions:

Cook the brown rice as per packet instructions. Once it is ready and fluffy, set aside.

In a medium frying pan over a medium heat add the oregano, chili flakes, and coriander with a teaspoon of coconut oil. Fry for a minute to release all of the flavours. Add the onions and saute until soft. 

Slice the sausage open, discarding the skin, and add the meat to a frying pan over a medium heat. The sausage can sometimes have more or less fat, so adding oil to the frying pan is not always necessary. However, if you see that the sausage and pan is a bit dry, you can add a teaspoon of coconut oil. Fry until golden bowl, about five to ten minutes. 

Meanwhile, in a large salad bowl add the tomatoes and spinach. Add the rice and toss. Once the mince is ready its time to build your bowl starting with the salad and ending with the mince and a dash of olive oil. 

Food Tip:

My goal is for all meat eaters to become mindful of their choices. Do you know where your meat comes from? Visit your local butcher and discuss healthy free range meat. Most meat in supermarkets is no longer free range and is mass produced. Be a conscious consumer and make healthier choices by knowing where your food really comes from.

-Melissa 

Vietnamese Chicken and Noodles

*Serves 2

Banh Mi originates from Vietnam and is traditionally served on a roll as Vietnamese street food. This bowl illustrates how you can adapt your favourite recipes to a fresh and healthier alternative if you want to cut the bread and opt for a gluten free meal. You can also replace the chicken breast with sliced tofu and prepare it in the same way if you would like to make it vegetarian. 

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Ingredients:

For the chicken:

• 2 stalks lemongrass, chopped
• 1 garlic clove, chopped
• 2 tablespoons tamari (or soya sauce)
• 2 teaspoons sesame oil
• 2-centimeter piece of fresh ginger, sliced
• ½ red chilli (optional)
• 2 chicken breasts (or tofu, sliced)
   

For the Slaw:

• 2 large carrots, julienned
• 7 radishes, thinly sliced
• ½ cup white wine vinegar
• 1 tablespoon coconut sugar
• 1 generous pinch salt
   

For the Bowl:

• 100g brown noodles from your local health store (I like gluten-free alternatives) 
• ½ cup cucumber, sliced
• 2 jalapenos, seeded and sliced
• 1 handful fresh coriander leaves
• 1 lime 

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Instructions:

Add all of the ingredients for the chicken along with the chicken breasts to a medium bowl and set aside to marinate for at least 30 minutes.

Add the carrots and the radishes to a small bowl, and top with the vinegar and coconut sugar. Toss and set aside.

Remove the chicken from the marinade, slice it into strips and add it to a medium frying pan over a medium to high heat with two teaspoons of coconut oil. Fry for six minutes or until it begins to brown. Add the remaining marinade into the pan to coat the chicken and cook for a further two minutes.

Cook the noodles as per packet instructions. Once ready remove from the water and give them a good glug of olive oil so that the noodles do not stick together.

To assemble the bowl, add the noodles, slaw, cucumber, jalapenos, coriander, and chicken. Top with fresh lime to serve.

Health Tip: 

Cucumber is an excellent diuretic. It can prevent kidney stones, flushes out toxins, and balances acidity in the body.

-Melissa 

Roast & Co. - The new chick on the block

Roast & Co. is the new brainchild of the team that brought you HQ Restaurant. HQ is famous for their mono menu, specializing in steak, chips and salad. The only option you have is how you would like your steak done. Now hop on over to Roast & Co. A trendy spot set to showcase one of South Africa’s favourite meals, the roast chicken. Not only have they bought you a household favourite with Mzanzi flavour but have sourced the meat from Elgin, which makes it truly free-range and provides the ultimate fresh farm to fork experience in the city. The food is simple, healthy and tasty with classic favourites on the side such as deep-fried mac and cheese. I mean, who could resist that?

If you are looking for Roast & Co. you will find them in the iconic heritage square off Short Market Street in Cape Town CBD.

You can choose to dine inside or sit outside in the beautiful vibey courtyard that overlooks the oldest grapevine in the Southern Hemisphere. Partnering with Warwick wine estate, Stella Artois beer and Tanqueray Gin you are also left with a world-class selection of drinks and cocktails.

It is refreshing to find a spot that focuses on free-range meat. So many places simply have no clue where their meat comes from. If you ask, the manager would probably respond “I get it from the supplier” The question is where does the supplier get it? With 2017 being the year of the Rooster it seems fitting that a restaurant focusing on the perfect roast chicken also focuses on the ethics of its supply. The food is wholesome and inspired by French farming traditions with the perfect South African flare.

The interior is inspired by world-renowned Turkish Architect, Ali Kemali. The space has high-end design and welcoming finishes that create an ideal environment for a meal away from home shared with friends.

You can pop on over Monday to Saturday 12:00 – 00:00 to enjoy all that is on offer at Roast & Co.

The only question left to ask is, Chicken or Beef? 

-Melissa