Foodie favourites for May
Healthy-eating enthusiasts swear by the benefits of blended superfood smoothies. That’s because nutrients are easier to digest and absorb when they are in liquid form. NutriBullet, co-developed and popularised by South African expat Colin Sapire, is currently the hottest variation on this theme and the fastest-selling kitchen appliance in the world, with more than 14 million units sold worldwide since mid-2012. Boasting a powerful 600W motor and a raft of patented features, the NutriBullet breaks raw vegetables and fruit down into their most nutritious and absorptive state in less than 30 seconds. It’s very easy to use, and a dream to clean.
You can like NutriBullet on Facebook (facebook.com/NutriBulletSouthAfrica), follow it on Twitter (@NutribulletSA) and download the free NutriLiving app for Android and iTunes – it boasts more than 250 NutriBlast recipes. For more information and orders, including free delivery to your door, visit nutribullet.co.za or call 0861 777 997. The NutriBullet retails for R1 995.
Here’s one of our favourite NutriBullet recipes:
Fountain of Youth smoothie
■2 handfuls kale
■Half an avocado (pitted and peeled)
■1 medium nectarine (pitted)
■Half a cup blueberries
■10 walnut halves
Add ingredients to the NutriBullet, fill to the ‘Max’ line with spring water or almond milk, extract and enjoy.
If you haven’t been to Boschendal in a while, it’s time to book lunch at its flagship restaurant, The Werf, in the old wine cellar and milking shed. Now the domain of Christiaan Campbell (left), previously of Delaire Graff, it follows the opening of the contemporary Deli. Spanish visionary Lázaro Rosa-Violán of Contemporain Studio collaborated with Philip Briel Architects on the interiors, which called for a fresh interpretation of the Cape Huguenot aesthetic. The menu is as contemporary as the glass box conservatory – a ‘clip on’ extension to the historic building that flows onto a deck overlooking what will be a spectacular kitchen garden. Enjoy smoked chicken and poached tree tomatoes served with jelly and fermented cream or free-range beef flat rib, bone marrow, bone broth and aubergine heart.
One of the reasons Le Creuset has been and continues to be one of the most sought-after homeware brands is that it manages to keep its timeless, traditional designs fresh and relevant through a host of vibrant, fashionable colours and customisable sets. The newest addition to the Le Creuset larder is Amythest. Associated with royalty and the precious gemstone for which it’s named, this light and versatile shade of purple is a more muted version of its Le Creuset colour-wheel neighbour Cassis, and comes in a matt finish whose subtlety allows for a variety of combinations.
Text: Genevive Putter, Michelle Snaddon
Photographs: Lar Photography, supplied