Delicious recipes from Cape Town’s leading organic deli.
FUSION COLESLAW
A colourful, spicy fresh salad, great with chicken or fish
2 cups shredded red cabbage
1 cup shredded white cabbage
2 large grated carrots
handful green beans thinly sliced
1 red chilli finely chopped
3 tablespoons rice vinegar
3 “ toasted sesame oil
1 teaspoon sugar
1 tablespoon grated ginger
2 tablespoons toasted sesame seeds
½ cup cashews
½ cup raisins
Mix cabbage, carrots, beans & chilli in a large bowl.
Thoroughly mix the vinegar, sesame oil, sugar and ginger in a bowl.
Combine the vegetables, dressing, seeds, cashews and raisins together , refrigerate and serve at least an hour later.
SPINACH AND MUSHROOM RISOTTO
250g button mushrooms
6 dried porcini mushrooms
30og baby spinach
2 onions, finely chopped
3 cloves garlic, finely chopped
2 teaspoon lemon rind (unwaxed)
2 cups arboria rice
6 cups vegetable stock
1 cup white wine, dry
handful chopped thyme
Stir onion, garlic, mushrooms and lemon rind together in the heated olive oil until mushrooms soften slightly.
Add the rice, vegetable stock and wine… bring to boil, then simmer with the lid on for 15 minutes, stirring regularly.
Remove from heat, add spinach and thyme and serve about 10 minutes later.
Parmesan is great sprinkled over on serving.
REFRESHING APPLE, LEMON AND MINT JUICE
This is so wonderfully refreshing and detoxifying, perfect for these hot days.
When it is cooler, substitute the mint for ginger… warmer, but equally delicious.
4 medium apples
½ lemon
2 mint leaves
Blend altogether in a juicer…garnish with slice of lemon on glass and a few blocks of ice.