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O’ My Goodness!

April 18, 2012 in Uncategorized

During my trips to the beautifully picturesque, Plettenberg Bay, I stumbled on a fantastic product called O’ My Goodness.

 

 

This is a range of vegetarian, organic and raw snacks, focusing on health, without sacrificing on taste.

The remarkable thing about this product range is that the ingredients are pure, generally kept in their original state, locally sourced where possible and do not contain any additives, preservatives, sugar, dairy or eggs. Gluten is also avoided as much as possible, therefore only a few products contain it, such as their rolled oat balls.

 

 

The range is split into three categories:

 

Raw Vegan Gourmet:

These raw snacks are dehydrated below 47 degrees Celsius in order to retain all the nutrients, enzymes and intense flavour.

Examples include their amazing Mushroom Biltong, which has the flavour and texture of real biltong! Another favourite of mine are the Spiced Cashews; packed full of delectable flavour as well as magnesium and copper. The Sweet Potato Flax Crackers are an excellent alternative to wheat or gluten-rich crackers or biscuits, which I am always on the hunt for, and they taste yummy! I also love the Cinnamon and Apple Munch, a tasty combination of nuts, seeds, cinnamon and fruit.

 

All Round Goodness:

Mouthwatering balls of deliciousness that contain fruit, nuts, spices and raw chocolate.

Warning: these are addictive!

 

Examples include: All Round Peachy – peaches are an excellent source of Vitamin C, beta-carotene,soluble fiber and potassium. Other ingredients are dates, raisins, raw macadamia nuts, raw almonds, ginger powder, nutmeg and cinnamon – making for a delightful taste explosion.

Equally delicious are the Coco Citrus Rounds, which contain raw cacao and organic dried naartjie.

Other rounds: Apricot Rounds, Cashmere Rounds, Oat Rounds, Carob Oat Rounds.

(If you find it too hard to make a choice, a selection of all their rounds is available too.)

 

 

Organic Tastes Better:

Tasty sun ripened fruit that is organically grown and naturally dried without any preservatives.

 

Examples include: Dried Apples, dried apricots, naartjies, peaches, plums and of course tomatoes.

O’ My Goodness was created by Ariella Kaplan and Kim van Rensburg who wanted to provide their children, as well as everyone else, with snack food that would leave one feeling “energized, buoyant, refueled and ready to take on the next challenge.”

 

I think that they have achieved this and so much more!

I can’t get enough of their products and I just love the fact that they are good for me too!

For more info on where to buy the products in an area closest to you, or even online, go to www.omygoodness.co.za. (They have stockists in Eastern Cape, Gauteng, Kwazulu Natal and the Western Cape.)

 

 “It’s not about the food in our lives. It’s about the life in our food.”

Dr Brian Clement, Hippocrates Institute

(Quote from website)

 

Mussels in a Thai-Style Coconut Broth

March 12, 2012 in Uncategorized

 

Not only do mussels remind me of mythical creatures with their beards and archaic-like bodies, but they also hold a special place in my heart.

 

Each time I eat a mussel, memories are resurrected of a happy summer spent with my dad.

 

This summer, I had my dad all to myself and because I was a little obsessed with all things seafood and in particular mussels – we decided to try all the mussels in Plett.

 

My excitement as each steaming bowl of mussels was brought to the table was indescribable, not just because the smell was hypnotic – that heady combination of sea mingled with wine and garlic, or the fact that the aromatic liquid was about to be mopped up with a crispy piece of bread, but because I was sharing the experience with my dad.  

 

Mussels will always be my ultimate comfort food; when I am sad or feeling lonely, I need only make a pot of these yummy morsels and I am transported to my happy place.

 

 

Mussels in a Thai-Style Coconut Broth
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • 1 medium onion, diced
  • 1 Tbs olive oil, for frying
  • ½ tsp salt
  • 1 Thai chilli, deseeded and finely chopped
  • 15ml NoMU vegetable or chicken stock, diluted in 2 cups of water
  • 400ml lite coconut milk
  • 1 stalk lemon grass, bruised with the back of a knife to release the oils
  • 3 baby leeks, whole
  • 1 – 2 tsp sugar
  • 30ml fresh lemon or lime juice
  • 1 tsp fish sauce
  • ½ cup thinly sliced basil leaves
  • ½ cup chopped parsley
  • 1 tsp ground Sichuan pepper (optional)
  • 500g mussels (fresh or frozen)
  • Vermicelli rice noodles or Jasmine rice for serving (optional)

Instructions
  1. Defrost mussels, if frozen
  2. Fry onion until translucent, add the salt to prevent it from burning
  3. Add chilli and fry for a few minutes
  4. Add stock and coconut milk and bring to a gentle simmer
  5. Add lemon grass and baby leeks
  6. Add sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper
  7. Simmer for 10 minutes to allow flavours to infuse
  8. Taste and adjust flavouring where necessary
  9. Remove leeks and slice
  10. Remove lemon grass
  11. Add mussels and put lid on pot
  12. If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove
  13. If mussels are fresh, simmer for 5 – 7 minutes, until cooked
  14. Discard any closed mussels
  15. Add sliced leeks back to pot and stir
  16. Test seasoning
  17. Serve with vermicelli rice noodles or jasmine rice or eat them just as is

 

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