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A date in the kitchen with Precious for a table of delicious, nutritious Christmas delights

Let us reduce cholesterol and bloatedness this festive season by eating lots of fruits and vegetables. Fruits and vegetables are important sources of many nutrients, including anti-oxidants, potassium, fibre, phytonutrients, vitamin A, vitamin C, and calcium. They have a very high content of fibre and water. It is a good way of keeping us regular and definitely the best way to detox. Fibre makes us feel full for longer; it is a healthy way of losing weight.

Starter: Sweet Potato and Kale Delight


2 whole medium to large sweet potatoes 1 red pepper, 1 green pepper, 1 yellow pepper 3 baby marrows 1 teaspoon fresh garlic and ginger 1 bunch of fresh kale 1 bunch of beet leaves (optional) 1 teaspoon of chopped fresh chilli (optional) 4 tablespoons of olive oil can use more or less depending on the preference Feta (optional) or tofu for vegans Seasoning of your choice e.g. mixed herbs

Himalayan salt to taste


Grate all vegetables together in a mixing bowl, add seasoning and olive oil. Press into an oven pan or dish Cover in foil and bake @180 degrees for 45 min, add feta 15 mins just before removing your dish from the oven. Cool, cut into squares and serve Purée 1 or 2 whole avocado Half a can of chick peas Spring onion Any honey and mustard dressing Blend all ingredients until smooth

Serve with the starter. Enjoy!!

Serves: 5-6 people

Courtesy of Nonhlanhla Godole: A very passionate Pharmacist Assistant and friend

Main Course: Rice ‘n Curry in a Nut


3 Carrots medium to large size

1 /2 cup spring onions

1 teaspoon of garlic and ginger

1/2 cup brown rice

1/2 cup lentils (dahl)

1 bunch of spinach

4 cups of green beans

2 red peppers

3 large butternuts (1 butternut serves 2 people)

1 / 4 cup olive oil or more

1 teaspoon of curry mix and 1 teaspoon of curry powder

Spices, herbs and seasoning of choice

Himalayan salt to taste


The filling

1. Sauté spring onion, garlic and ginger in a cooking pan with olive oil.

2. Add spices, curry mix and curry powder, fry for a few minutes while stirring

4. Add brown rice and lentils and a bit of water, stir for about 10 mins

5. Add chopped peppers and stir for 2 minutes.

6. Add chopped carrots, green beans, spinach, and stir very well to avoid sticking at the bottom.

7. Add herbs and seasoning of choice and slow cook for about 30 min

Butternut Shells Preparation

1. Cut butternuts horizontally removing the solid part. Leave a few inches of the solid part to create enough space for the filling.

2. Remove all seeds. Fill your shells with the rice and curry mixture.

3. Add a dash of olive oil and place your butternut shells in a spacious pot, half filled with water. (Don’t drown your shells).

4. Cook for about 45 min

5. Cut into halves, garnish and serve

Serves: 6 people

Courtesy of Nonhlanhla Godole: A very passionate Pharmacist Assistant and friend

Raw Pistachio Christmas Cookies


2 cups of de-shelled raw pistachios

3 tablespoon coconut flakes

1/2 cup melted coconut oil

1/2 cup honey or agave

A pinch of salt (Himalayan or normal salt)


1. Blend pistachios until powdery

2. Mix all ingredients until a uniform consistency is achieved

3. Wrap the mixture with a cling wrap and place in the fridge for 24 hours

4. Cut into desired shapes

5.Garnish with coconut to create a snowy feel, you can also add assorted berries to add colour or you could make them into skewers by separating your cookies with fruits or berries.

Serves: 8 people

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