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A Plateful of Yum

May 3, 2010

A Plateful of Yum (Makes the Medicine Go Down)

Winter is on our doorstep and many of us have already had to battle a round of flu. Not fun! And with flu injections hard to find, we need to take extra care of our bodies – the old-fashioned way. Not to worry, old-fashioned is the new hip and our winter warmer recipes are full of nature’s good stuff to give your body those added vitamins and minerals needed to fight off the nasties!

Most of us have at least some clue where to go hunt for Vitamin C – oranges are always the obvious answer – but there are many other great sources too. Pomegranates, tomatoes and butternut are all packed with Vitamin C and help to boost and maintain a strong immune system. Beetroot and olive oil are also known for their health-boosting properties, and then of course there’s nature’s own anti-biotic (except it’s not anti!) – garlic.

For a good boost, we’ve packed all these goodies into a delicious meal. So get down with winter and give your body all it needs, the natural way.


Non-alcoholic Gluwein

This is great yogi-friendly alternative for those cold winter nights. And the best part: the whole family can enjoy this immune-boosting treat. Serves 4 people. (For more guests, or more fun, simply double up!)


1 litre organic pomegranate juice
1 orange, sliced
2 cinnamon quills


Pour the pomegranate juice (rich in antioxidants!), 4 orange slices and the 2 cinnamon quills into a pot. Place on the stove and heat. Don’t boil as the nutrients will be lost. Pour into wine glasses and serve with half an orange slice and a cinnamon quill.


Beetroot Butternut

Butternut is great comfort food and beetroot is a colourful alternative to the usual suspects. Serves 4 people.


2 butternuts
4-8 fresh beetroots, cubed
Soy cream
Spring onion, sliced thinly
Pumpkin seeds
Sunflower seeds

Pre-heat the oven to 180˚C. Place the whole butternuts on the oven rack (mid-height) and leave in for 45 minutes. The butternuts should be turned once during this time. In the meantime, steam the cubed beetroot until it is almost ready.

After 45 minutes of oven-baking, remove the butternuts and slice them in half. They should be soft enough, but not completely ready by now. Remove the pips and place the steamed beetroot in the cradles of the halved butternuts. Now drip with soy cream (as much as you like!) and sprinkle with the spring onion, pumpkin seeds and sunflower seeds. Add salt and pepper to taste, wrap each half in foil and place in the oven for another 20-30 minutes. While you wait, start preparing the Very Garlicky Tomato Bread.


Very Garlicky Tomato Bread

This tomato-garlic-olive oil-lemon juice combo is literally a pill-on-bread, but boy, does it go down well! Serves 4 people.


Fresh whole grain bread, sliced (2 slices per person)
2 tomatoes, sliced
Dried thyme
Garlic, diced (about a clove per slice)
1 lemon, juiced
½ cup olive oil


Pre-heat the oven on the grill function. Place the olive oil, lemon juice, garlic and thyme (to taste, I go wild!) in a pan and heat on high. Don’t boil or overheat; the garlic should stay as fresh as possible for maximum nutrition. In the meantime, place the sliced tomato on the bread and add salt and pepper to taste. Now drizzle the olive oil mixture over the tomatoes, taking care to spread the garlic evenly on all the slices. Place on a baking tray and grill to taste. Your butternut should be ready by now, dish with the bread and serve.


ChantelleChantelle Roelofse works as a cognitive linguist at Unisa, but also loves playing piano and composing music. She teaches yoga at the Yoga Revolution studio, focusing on power yoga and surya namaskara classes. She is interested in the philosophy of yoga and how we can incorporate it in modern living. Chantelle supports ethical living and veganism.

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