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Banting has moved on since the Real Meal Revolution, and wow what a success story it is... By watching the detail an estimated millions of KG's have been lost and health has returned to so many.
Rita Venter, (founder), Kim Blom and Natalie Lawson are the darlings of Banting 7 Day Meal Plans Facebook group, spreading love and kindness and in so doing turning lives around.
They are not scientists, doctors, or nutritionists but decided to take back their health and help others do the same. Through extensive research, personal testing and adapting where necessary, they regained their energy, their bodies and their lives.
The group has over 1,6-million followers, it grew by 100 000 members last month. It has 3M interactions per month. It's the largest nutrition group in the world on Facebook.
The COBB was created to take you places. Let it take you on a cooking adventure!
With over 40 000 COBB owners in South Africa today, this book is sure to sell well. The versatile, portable COBB cooker was born in rural Africa. From these humble roots, it has become a global superstar. A highlight was being named one of the best inventions of the year by Time magazine in 2001.
The COBB Cooker is freedom. It is not just a braai grill, frying stove or roasting oven. It is all of those, but so much more. It is a portable cooking system that liberates you from the kitchen and gives you the freedom to prepare any dish just about anywhere outdoors – from a suburban garden to the beach or a boat or a campsite somewhere in the wilderness.
Produced by Avroy Shlain, CEO of COBB International and long-time advocator of Anywhere but the Kitchen, in collaboration with South African food editor Anke Roux, who has crafted and curated 50 recipes from around the world to show just how versatile the COBB can be. Use them as a step-by-step guide to producing spectacular dishes without too much fuss, or as a trigger to inspire your own creations
Following on from the bestselling Banting 7 Day Meal Plans, with over 14 000 books sold since its release in October 2019, this is the book the Banting community have been asking for for seven years!
With a Facebook group that has grown to over 2.3 million people — many of whom follow a vegetarian lifestyle part or full time — and using current research, the authors of this book give you the tools, practical advice and show it is possible to follow a Low Carb, Banting or Keto lifestyle while observing the choice to not eat meat.
'Getting enough protein', 'going into fat burning', this book answers all the questions.
A collection of classic recipes from cuisines around the world, beautifully illustrated with over 80 pieces of original art and stunning photography.
Each of the seven chapters in the book recreates a place that has had a lasting impact on Natasha: the New York deli, the Spanish tapas bar, the Parisian bistro, the Greek taverna, the Levant kitchen, the English country home and the classic international café.
This book is more than just a collection of recipes from around the world. Tasha's Inspired is designed to evoke emotion and memory, and to inspire you to create these sensory adventures and experiences in your own home.
Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.
This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.
Just add rice is about Taiwanese cuisine, which seeks balance and harmony in taste, texture and nutritional value. But it’s also about home cooking, about familiarity and comfort and celebrating culture – recipes that connect the author to her parents when they lived in another city and in a distant country.
- Delicious, nutritious food on a budget.
- Comprehensive list of need-to-have pantry items for cooking Taiwanese and Chinese food.
- East Asian ingredients that are available to the South African market, with suggested substitutions.
- Essential information on traditional Chinese dining etiquette, customs and traditions.
- Simple recipes for home cooks.
- East Asians can enjoy their first locally produced cookbook with stories that reflect relatable culture and culinary heritage.
- Anyone who is interested in Chinese home cooking, food and South African food heritage.
Die pragtig geillustreerde boek is daarop gemik om van enige iemand ’n suksesvolle bakker te maak. Dit is gegrond op basiese baktegnieke en wenke. Die resepte is deeglik getoets en het maklike stappe om te volg. Daar word ook gefokus op die bakgeheime wat min ander bakboeke inhou. Dit sal vir jou die selfvertroue gee om die basiese resepte met gemak te bak en jou stadig maar seker die moed gee om die meer tegniese resepte te bemeester. Om tuis te bak gee vir jou ‘n uitlaatklep, ’n plek om kreatief te wees en geleentheid om iets te kan gee wat jy self gemaak het.
Die resepversameling sluit iets vir elke okkasie in; van kleingebak tot krummelrige pasteie. Lieflike koeke, blikke vol koekies, dekadente terte en eenvoudige skons is deel van die boek se gebak.
The safari design aesthetic has yoked hi-tech, high-end architecture with traditional low-tech African craft and fused them in a new genre of highly original, courageous and soulful – even sexy – architecture and interiors. This is design that, while rooted in Africa, possesses an international appeal that is beginning to influence aesthetic ideas the world over.
Safari Style Africa showcases a selection of lodges where these elements of design dialogue beautifully with the environment.
A passionate team: an allergy specialist,a paediatric dietician, and an occupational therapist collaborate in developing a practical way to guide you, sorting the noise from the science and helping your family thrive.
It includes over 70 delicious foolproof recipes using simple and inspiring ingredient combinations with minimal equipment and quick preparation times.
My Low Carb Kitchen is an easy, accessible, step-by-step guide to living a low-carb lifestyle. It tells you which foods to eliminate, and which to include, to be healthy and full of energy.
With over 50 mouthwatering recipes, weekly meal plans and shopping lists, you will be organised in no time. My Low Carb Kitchen tells you all about:
67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love.
Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country.
Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.
Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way.
Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African.
ABOUT THE AUTHOR:
Nthabiseng Ramaboa has lived many lives – in business, fashion and now, food.
Her credentials include, but are not limited to, partnerships with brands such as Fatti’s & Moni’s, Nespresso and Le Creuset; she is also AEG’s national ambassador and most recently Chef Nti was the South African ambassador for BBC’s Lifestyle Channel. Chef Nti became a household name when hosting The Perfect Ace – a cooking show on etv.
In 2014 she began a new career in the culinary industry, starting with a year of food research in Los Angeles. This inspired real, genuine love and passion for both homecooked meals and fine-dining experiences. Chef Nti is a restauranteur, food and beverage product developer, entrepreneur and fashion designer.
Fast-forward to 2019 and Chef Nti speaks to a few hundred -thousand fans online and is the proud owner of her very own restaurant, Taste Kitchen; located in Joburg's Maboneng Precinct. Taste Kitchen hosts intimate, bespoke events showcasing Chef Nti’s take on traditional African meals
Colouring books for adults are one of the world’s top leisure (and book-publishing) trends. Quivertree’s unique, all-South African colouring book is beautifully drawn by up-and-coming young SA illustrator Mieke van der Merwe, and enables its interactive users to feed their imaginations with quality creative time.
With intricate illustrations ranging from proteas and fynbos to the Joburg skyline, the Big Five and the Bo-Kaap, this book will help you take a fresh and inspiring new look at the beauty of our diverse – and unique – country.
This title presents a fascinating array of wineries focussing primarily on their architectural approach and photographed in the context of the awe inspiring backdrop of the winelands of the Western Cape in South Africa. In 2002 there were 202 wineries in SA in 2010 there are 585 farms producing wine, the industry is mushrooming. Wine making techniques change and technology evolves and with the introduction of new capital into this industry people are doing everything they can to capture a niche in the highly competitive
It's about bacon sizzling in the pan for breakfast, epic Sunday roasts, potjies and braais. It's about great, easy-to-follow recipes with the most versatile meat product in the world as the hero. Not only is it the most versatile, it's one of the leanest, healthiest meat proteins and - very important in our current economic climate - offers the best value for money. Our aim with this book is to inspire you. Including local food celebrities such as Mogau Seshoene, Reuben Riffel and Richard Bosman. This book is a celebration of pork's wide range of flavours and textures; of the influences and ageold culinary traditions from China and Italy to Spain, Portugal and America.
When working mother Vickie De Beer’s life changed forever, she and leading paediatric dietician Kath Megaw set about The Low-Carb Solution for Diabetics – and, in the process, developed an arsenal of the most effective systems and day-to-day strategies for practically dealing with diabetes.
Part emotive journey, part cookbook and part medical reference, and all bundled up in the care and love of devoted parents, The Low-Carb Solution for Diabetics is the fruit of their combined findings – at once personal and professional, and essential reading that effectively ‘closes the gap’ for families coping with diabetes. Underpinned by the knowledge that time is one of today’s most precious commodities, Vickie’s meals are simple to shop for, effortless to prepare and, above all, packed with all the essential nutrients growing bodies and minds need for optimal health.
Grouped seasonally and covering all days of the week, from Monday through Sunday (and not forgetting, sauces, treats and drinks), The Low-Carb Solution for Diabetics offers a wide array of choices for every meal of the day and to satisfy all those hunger pangs in between – a happy solution for both busy moms and even busier kids!
My Low Carb-Kombuis is ’n maklike, toeganklike stapvir- stap-gids tot ’n laekoolhidraat-lewenstyl. Dit verskaf riglyne oor watter kos om uit jou dieet te sny en wat om in te sluit vir optimale gesondheid en hope energie. Met meer as 50 watertandresepte, weeklikse maaltydplanne en inkopielyste om jou vinnig op dreef te kry! My Low Carb-Kombuis vertel jou alles oor: Hoe om oor te skakel na ’n laekoolhidraatdieet; Hoe om gewig te verloor op ’n laekoolhidraatdieet; Hoe ’n laekoolhidraatdieet kan help met seliaksiekte, diabetes, chroniese moegheid, glutenintoleransie en inflammasie; Hoe om smaaklike laekoolhidraatgeregte voor te berei, soos bolognaise, laekoolhidraat-broodrolletjies, geroosterde varkvleis, nacho’s, amandel-en jogurtplaatkoekies en selfs romerige kaaskoek.
The quintessential South African cooking style, Reuben takes you on a roadtrip through his past from hunting and cooking pigeons on the farms of Franschhoek as a kid, to his travels. In Braai, Reuben on Fire, he challenges you to lift your game above the simple tanning of a chop and burning of boerie. Delving into the business of naming rites, the politics of the braai, the logistics of the braai timeline and the importance of developing a relationship with your butcher, Reuben covers the basics before getting into the meat of the matter. Throughout the book tips and tactics and wine and beer food pairings are dispersed liberally while braai myths are blown out of the water. The dishes are unmistakably South African in flavour and feel. From new versions of standard rockstar South African ingredients to digging deep into the spectrum of what is possible on a braai, Braai - Reuben on Fire is a book for any braai fan keen to take their skills to the next level.
Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.
Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.
It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.
Journey through Africa with chef and founder of The Africa Café, Portia Mbau.
In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-andtested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia’s added flair, the dishes go beyond tradition into innovation.
Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.
From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, île de paÏn.
For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.
Offering a weaning solution from expert authors based on your baby's sensory personality, Weaning Sense demystifies weaning and, using current research, gives you an easy to use, real food solution.
Grounded firmly in science and using simple and inspiring ingredient combinations with minimal equipment and quick preparation times, the authors introduce a revolutionary way to wean babies. Includes over 50 delicious foolproof recipes.
Huis Kombuis commemorates the rich fusion of food and cultural heritage in District Six through personal stories, recipes, historical images and craft work.
The book is a culmination of memories and narrative. It weaves through the days of a typical week in District Six, focusing on traditional family recipes that were prepared with love and often limited resources. This is a visual celebration of the vibrancy and warmth of the community - who foraged, preserved, baked and cooked together.
Portraits of 23 former District Six residents, accompany recollections of lives lived in a significant time. Artifacts, food and anecdotes bring the spirit of District Six alive again.
Following the success of her first two books, Inè Reynierse shows you how to manage your weight, reach your health potential and prevent disease. A culinary feast of a book for the whole family packed with nutritionally rich, seasonal recipes that are inspirational but achievable, and an easy way forward. A sustainable smart-carb, grain-free and sugar free lifestyle.
“After about 15 years of fighting, pain, illness, injections, fatigue, tablets, tablets and more tablets … I learned to give my body what it needed to fight by itself, and I started to cope better. The results were less pain, less inflammation and a far better quality of life. In fact the only thing that changed was my diet, and this influenced my whole life.”
Only available in English.
In Remarkable gardens, the beauty of South African gardens is revealed by Craig Fraser and Nini Bairnsfather Cloete. Featuring sumptuous photographs and engaging text, this book combines history and horticulture to take its reader on a fascinating journey through 20 of the most magical private gardens in the country. A multifaceted kaleidescope of gardens is featured, from those that are carefully and formally landscaped to those left to their own free-spirited and natural devices; The gardens are located in a diverse group of regions and climates. These range from the majesty of the Cape Floral Kingdom to the Little Karoo, the Drakensberg mountains and KwaZulu-Natal; Conversations with the gardens’ owners illuminate their histories, with the trials, tribulations and triumphs of their personal journeys shedding light on the creation of each garden; Landscape elements featured in the book include water gardens, sculpture gardens, parterres, herb and vegetable gardens and farm gardens. While most of these gardens usually remain hidden from view, in Remarkable Gardens of South Africa their stunning scenery, rich history and intriguing diversity are explored with romantic, inspiring results.
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