It’s a Date

If you’re like me and you love to snack, then you’re probably always on the look out for snacks that taste good while also being healthy. Or you just grab a packet of chips and you’re good to go. In both cases, you should read this.

Dates have immense health benefits and are an amazing source of vitamins, minerals and fibre. These deliciously sweet fruits can also act as an immune booster, reduce inflammation, promote intestinal health and encourage heart health. During Ramadan, I will break my fast with a date and a glass of water. I find that it gives me a great boost of energy of a day of fasting while also preventing me from overeating at dinner. For the rest of the year, I like to pack a few dates to take with me when I’m on campus. When my energy levels are feeling drained after a long and tedious lecture, I snack on a couple dates and it gives me a great energy boost, making the rest of my classes a bit more manageable.

Dates can be eaten as they are or used as sweeteners in baking, smoothies, porridge and you can even make healthy caramel with them. They are also often used in pilaf (Turkish rice dish), and other savoury dishes. If I’m in the mood for a cheeky dessert or sweet escape, I’ll take a few dates, roll them in organic almond or peanut butter and cover them in some desiccated coconut. These are incredibly tasty and you won’t even realise that you’re actually eating something really healthy! I use dried dates which are commonly found in most supermarkets because of their high shelf life and are higher in sugar than fresh dates.

 Another and slightly unhealthier snack I like to make with dates is date balls. I discovered date balls when I was in high school when the new “healthy” tuck shop stocked them with kebab sticks stuck into them and coated in coconut. They’re almost like the fruity version of a cake pop. My friends and I soon became obsessed with this new discovery – you’d often find us running to by a date ball before drama class! Being an avid baker and experimental kitchen-ninja even in my youth, I decided to take on the challenge of making my own date balls, especially since they cost R8 per ball (what’s up private schools?). The recipe I currently use contains sugar, butter, an egg and crushed Marie biscuits. The dates are still in there, but the sugar is way higher now. You could easily ditch the sugar, butter and biscuits and rather just soak the dates and wiz them up in a food processor to make the mixture, but it won’t taste as good. Plus, this recipe hasn’t failed me yet.

Date Balls

Homemade date balls rolled in desiccated coconut. Photo by me.

Ingredients:

• 2 cups pitted dates (medjool dates work best, but whatever you can get is fine)
• 3 tbsp butter or coconut oil
• 3-4 tbsp sugar
• 1/2 a whisked egg
• crushed Marie biscuits (digestive biscuits or graham crackers should work too)
• popped rice cereal (I use Rice Krispies)
• desiccated coconut

These measurements aren’t exact. I really just adjust the amounts to my liking and see how it goes.

 

Method:

1. Soak half of the dates in warm water for 10 minutes before chopping. Chop the dates pretty finely – there should be no big chunks.
2. In a bowl placed over boiling water, melt the butter or coconut oil and add the sugar. Mix until most of the sugar has dissolved. Add the chopped dates and mix for about 8 minutes. Remove from heat.
3. Once the date mixture has cooled, add half a whisked egg and stir well to combine.
4. Add about a cup of the crushed biscuits and 1/2 a cup of popped rice to the mixture and stir well.
5. Take about a tablespoon of the mixture and roll it into a ball before rolling in the coconut. Repeat with the rest of the mixture.
6. Keep in an airtight container in the fridge.

These are wonderful as late-afternoon snacks when all you’re craving is something sweet. These keep really well in the fridge so there’s really no excuse to eat too many at once!

Spice Can Up Your Life

Curry and chutney and stews hot with chillies,

Paprika and cumin and chicken tandoori,

Jeera, koljana, turmeric, anise,

These are the spices; my taste buds, they please

Well, they do this, and so much more.

Picture a young Julie Andrews frolicking across the hills of Salzburg, Austria, singing sweet melodies in ode to her crisp apple strudel that is alive with the flavour of nutmeg. Not really as lyrically viable as the original, but you get where I’m going with this. Spices give food a sense of musicality. They enhance flavour and provide aroma, like music can enhance sound and provide feeling. Writing this, I bite into a deliciously warm warm-water koekie (like a churro bite, essentially) coated in sweet cinnamon sugar. Hearing the gentle singing of birds outside in the light of the setting sun, I sip from a steaming cup of masala spiced tea, tasting the beautifully fragrant notes of cardamom, cinnamon and anise dance on my tongue. This isn’t necessarily the conventional way of consuming spices, but, oh, it’s a good’un.

Shiehaam Triegaardt’s Masala Dabba (stainless steel spice holder). Captured are chilli flakes, ground coriander, turmeric, paprika, ground cumin, ground black pepper, cardamom pods and cinnamon sticks. Photographed by me at Triegaardt’s home.

Throughout history, herbs and spices have been used primarily for their health benefits and medicinal values. Hunter gatherers used to wrap their meat in bush leaves, later discovering that this also enhanced the flavour of the meat while also masking undesirable smells, tastes and keeping the meat fresh. In Ancient Egypt, coriander, juniper, cumin, fennel, garlic and thyme were classified as “health promoting spices”. Ancient Indian medical writings saw the use of aromatic herbs and spices such as cinnamon, cardamom, turmeric and ginger as having healing properties. European apothecaries of the Middle Ages used Asian spices such as cinnamon, cardamom, ginger, pepper, saffron and garden herbs to make concoctions and remedies. Fast forward to today, and spices are mostly known solely for their flavours and colours by the average individual. SpiceMecca says, “the majority of people are not aware of most of the health benefits of spices”.

This being said, both SpiceMecca and Shiehaam Triegaardt from 1964 Bakery have also noticed that a lot more people are buying spices because more and more people are leaning towards the natural products for health reasons. Shiehaam says, “A lot of prescription medicines have side-effects. With spices, everything’s natural and safe.” When asked whether she ever uses spices in her cooking not only for their flavour, Shiehaam said, “[The health benefits of spices] is the one thing that makes me want to cook curry… I always think, at the back of my mind, ‘this is actually healthy’. I don’t like to cook unhealthily.” Shiehaam’s business mainly comprises cake and biscuit orders and catering for smaller corporate events. At home, she often cooks curry for her family, “I like to use a variety of spices all with a lot of health benefits.” The self-taught cook’s go-to selection of spices includes jeera (cumin), koljana (coriander), cardamom, garlic, ginger, chilli flakes, cayenne pepper, ground black pepper, turmeric and red leaf masala. She says, “I have a draw filled with about 30 spices”.

Anti-clockwise from top: chilli flakes, turmeric, ground coriander, paprika, whole cinnamon sticks, cardamom pods. Captured by me at Shiehaam Triegaardt’s home.

Whole coriander seeds – one of many spices from Shiehaam’s vast collection. Captured by me.

When the cold bites,

When the eyes sting,

When I’m feeling bad…

Shiehaam often reaches for natural products like spices when she’s under the weather, specifically a ginger tea which she makes with grated ginger, honey and hot water. She says, “I find it very refreshing and therapeutic”. She also uses cinnamon to lower her blood sugar saying, “I’m diabetic, my sugar levels go out of kilter. I take half a teaspoon of ground cinnamon in a cup of boiling water and I drink that. It brings the sugar levels down.” Shiehaam will often also put whole cinnamon sticks in her curries or rice dishes. Not only do they give a subtle sweetness to the food, but “cinnamon is a terrific anti-inflammatory”. This being said, Shiehaam also expressed that although she may drink ginger or cinnamon drinks solely for their health benefits, she won’t add specific spices to her cooking just because they have anti-inflammatory properties, lower cholesterol, or have anti-carcinogenic properties. She says, “I just try to use a variety of spices that all have different health benefits”.

Using natural ingredients to promote health is clearly no new phenomenon. It comes as no surprise that Goop, the food and lifestyle mind-child of Gwyneth Paltrow, in all it’s pretentiousness, does exactly this. The site’s recipe for a Ginger and Turmeric Latte, written in conjunction with a piece about having good skin, is a perfect example of using spices not just for their flavour. Turmeric and ginger, like cinnamon, hold immense anti-inflammatory properties which inherently have good effects on your skin and help with muscle recovery, says SpiceMecca. Originating from south-west India and commonly used in savoury foods like curries, chilli bites, and even scrambled eggs, turmeric is known for its vibrant yellow colour and slight bitter flavour. Recently, it seems like the world is realising these benefits of turmeric and hopping onto the turmeric bandwagon. The Economic Times India says, as of March this year, there has been an increased demand for turmeric, “[Turmeric] is increasingly sought after for its nutraceutical properties”. Natalie, a Drama student from the University of Cape Town and an innovative home-cook, makes a “flu fighter tea” from water, lemon juice, cinnamon, fresh ginger, cloves, turmeric, cayenne pepper and honey. The tea gives her an immune boost when she needs it, “whenever I feel sick, I make it and you feel better the next day.”

I simply remember my turmeric tea, and then I don’t feel so bad

With their plentiful health promoting properties and versatility, spices can revolutionise daily nutrition. The next time you make some scrambled eggs, throw in some turmeric for extra antioxidants and anti-inflammatories. Add some chilli powder to your dinner for some heat and a metabolism boost. Whichever spices you use, be adventurous and allow them to make your food sing. Next thing you know; they’ll be some of your favourite things.

Tea O’Clock

I’m a major tea-drinker. In fact, everyone in my family is a major tea-drinker. As of now, I drink an average of three cups of tea a day: green tea in the morning with my breakfast, ceylon tea in the late afternoon as a snack, and rooibos tea in the evening before bed.

(From left to right): Green tea with lemon, Rooibos tea, Ceylon tea, Ginger Tea. Photograph captured by me.

(From left to right): Green tea with lemon, Rooibos tea, Ceylon tea, Ginger Tea. Photograph captured by me.

It’s not just the taste of tea that keeps me hooked. It’s also their beautifully floral aromas that waft through the air, the gentle sound of the hot water being poured over the carefully sewn tea bag as waves of the tea-leaf-dyed  liquid crash against the sides of the mug like the salty waves of stormy seas that meet the shore. The whole experience of making and drinking tea can be a very relaxing and even therapeutic activity. Besides that, the tea itself holds many health benefits for the drinker.

There are three main varieties. These are green, black and oolong teas. The differences between these three lie in the way in which the tea leaves are processed. Below, I have listed the characteristics and health benefits of the teas that I am loving at the moment.

Green Tea

Five Roses Green Tea with lemon. Photo by me.

This tea is made from unfermented leaves and contains the highest concentration of antioxidants of the teas. These antioxidants are called polyphenols and they give green tea its distinctly bitter flavour. The polyphenols fight against damaging compounds in the body called free radicals which can change or even kill cells and damage DNA. Free radicals are also known to contribute to the human ageing process as well as the development of carcinogenic cells and heart disease. Therefore, the antioxidants in green tea can help fight against and prevent this damage.

In traditional Chinese and Indian medicine, green tea was used as a stimulant, a diuretic to rid the body of excess fluids, an astringent which helped control bleeding and heal wounds, and to improve cardiovascular health. It was, and is, still known to help in regulating body temperature and blood sugar levels, promoting digestion and improving mental abilities.

The brand of green tea that I am currently using in Five Roses Green Tea with Lemon. I don’t know anyone who adds anything to their green tea. I just let mine steep for a couple minutes and that’s it!

Rooibos

A steaming cup of rooibos with honey. Photo by me.

Exclusively grown in South Africa, this caffeine-free red herbal tea possesses a naturally sweet taste and beautifully floral fragrance. The rooibos is naturally fermented and dried to reach its signature deep red colour. Like green tea, rooibos tea contains antioxidants such as polyphenols which gives the tea its anti-inflammatory and antiviral properties while also its ability to boost one’s immune system. The antioxidants in this delicious tea also fight against compounds which damage hair, skin, bones and other organs which would usually render them vulnerable to disease.

The brand of rooibos tea that I am currently using is Freshpak. I drink mine black with a teaspoon of honey and sometimes a small squeeze of fresh lemon.

Ceylon Tea

The comforting sight of a warm cup of sweet, milky ceylon tea. Photo by me.

Ceylon comes in black, green and white tea varieties, all depending on the oxidation process it goes through. Ceylon black can prevent the development of cancer cells, as it also contains antioxidants which fight against DNA-damaging compounds in the body called free radicals. In its green tea form, the polyphenols in ceylon tea, like in the above mentioned teas, also slow down the human ageing process by reactivating dying skin cells, thereby rejuvenating the skin. Also, the flavonoids in the polyphenols (antioxidants) boost one’s metabolism thereby helping reduce weight over time. The potassium in ceylon tea boasts great natural value in that it can improve blood pressure levels and cholesterol.

Ceylon tea in its black form does have a relatively high caffeine content, so be careful of having too much (no more than 2 cups) daily.

The brand of ceylon tea that I am currently using is Five Roses. I drink mine with a bit of milk and half a teaspoon of brown sugar.

Ginger Tea

The perfect pick-me-up when you’re feeling sick: honeyed ginger tea. Photo by me.

Unlike the other teas I’ve mentioned, ginger tea does not consist of leaves. You can easily make it yourself by grating fresh ginger and letting it steep in boiling water with a bit of honey to taste. You can also buy ready-to-use ginger tea like I do, but just make sure it contains real, natural ingredients and isn’t loaded with sugar. Ginger tea can relieve nausea, stress and menstrual cramps, improve digestion and blood circulation, and act as an anti-inflammatory.

The ginger tea that I am currently using is Instant Honeyed Ginger Tea by the brand Eve. This specific ginger tea is already sweetened so all I do is dissolve it in 250 ml of hot water and drink up! I particularly like drinking this tea when I’m feeling a bit under the weather. It’s pretty strong so it feels like it unclogs stuffed passages; really useful for the approaching cold weather.

Sources:

Martin, G. (2015). Health Benefits of Ceylon Tea. [online] Healthy – Fit – Smart. Available at: http://healthyfitsmart.com/nutrition/benefits-of-ceylon-tea/ [Accessed 6 Apr. 2016].

Organic Facts. (2008). Health Benefits of Red Rooibos Tea | Organic Facts. [online] Available at: https://www.organicfacts.net/health-benefits/beverage/health-benefits-of-red-rooibos-tea.html [Accessed 6 Apr. 2016].

Teablossoms.com.au. (2016). Ceylon tea history and health benefits. [online] Available at: http://www.teablossoms.com.au/ceylonteainfo.php [Accessed 6 Apr. 2016].

The Times of India. (2016). 8 health benefits of ginger tea – Times of India. [online] Available at: http://timesofindia.indiatimes.com/life-style/health-fitness/diet/8-health-benefits-of-ginger-tea/articleshow/27715978.cms [Accessed 6 Apr. 2016].

University of Maryland Medical Center. (2016). Green tea. [online] Available at: http://umm.edu/health/medical/altmed/herb/green-tea [Accessed 5 Apr. 2016].

 

When Life Hands You Lemons…

You either love lemon meringue or you’re wrong. Actually, if you don’t love these mini lemon meringue tarts then you’re doubly wrong. I know, I know, sometimes it can be a bit too rich and sweet. These miniature ones, however, are the perfect size and sweetness for a deliciously cheeky lemon treat.

I’ve always loved lemon desserts. Not just the sweet and tart taste but the vibrant colour the lemon has and gives to the dessert. This specific recipe is a famous one of my mom’s. She experimented time and time again to get everything perfect. From the flaky, buttery yet stable biscuit base, to the sweet and not-too-rich lemon filling, and the light and fluffy meringue topping, it’s all been tried and tested. We’ve made these little creations for numerous Eids, birthdays, special occasions and even a B’nai Mitzvah once. Regardless of the occasion we make them for, they’re always a hit.

Freshly baked lemon meringue tartlet. Photographed by me.

Lemon Meringue Tartlets

makes 40 tartlets

Biscuit base:

• 250g butter
• 1/2 cup castor sugar
• 1 tsp vanilla essence
• 2 1/4 cups cake flour
• 1/4 cup cornflour

Lemon filling:

• 1 tin sweetened condensed milk
• 2 egg yolks
• 1/2 cup lemon juice

Meringue:

• 2 egg whites
• 1/3 cup castor sugar

Method:

1. Preheat the oven to 180*C.
2. For the biscuit base: Cream the butter and sugar together, add the vanilla and sift in the flours. Mix to form a smooth dough.
3. For the filling: Simply mix all the ingredients together until combined.
4. For the meringue: Whip the egg whites with the sugar until stiff and shiny.
5. Roll out the dough to roughly 1cm thick and cut out the bases with a flower-shaped cookie cutter. Press them into a tartlet tray. Bake blind for 10 minutes.
6. When out of the oven fill the bases with a teaspoon of the lemon mixture each.
7. Pipe a generous swirl of the meringue mixture on top of each tartlet.
8. Pop them back in the oven and bake for a further 10 minutes until the meringue is slightly golden.
9. Leave to cool slightly in the tray and then remove to cool completely.

 

Lemon Meringue Tartlets cooling on a cooling rack. Photographed by me.

Lemon Meringue Tartlet photographed by me.

Perfectly baked base, lemony filling and golden, fluffy meringue photographed by me.

These keep for up to 5 days in an air-tight container if you’ve got a lot of will power. If not, enjoy them while you can – maybe with a spot of tea.