a commonsense approach to eating well, living well and travelling
200 grams red onions
For the pickling liquid
50 ml apple cider vinegar
50 ml water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon hot chilli sauce
Method:
Peel and slice the onions as thinly as you can. Sprinkle and mix the salt and sugar. Place in a jar and pour in the apple cider vinegar and water. Mix or shake jar and allow to rest fifteen minutes before serving. Will keep in refrigerator for up to a week. Use for burgers or in tacos as a topping.
750 grams potatoes washed (Agria or Red Desiree potatoes)
4 teaspoons vegetable oil like canola
1 teaspoon smoked paprika
½ teaspoon chilli powder or ground cayenne
½ teaspoon hot chilli flakes
½ teaspoon dried oregano
½ teaspoon mild paprika
Salt and pepper to taste
Preheat your oven to 220 degrees Celsius.
Dry the washed potatoes thoroughly. No need to peel. Cut to make about 8 wedges from each potato (depends on how thick your potatoes are). Place the wedges in a large mixing bowl. Mix all the spice powders in a separate small bowl and sprinkle on the wedges tossing them as you go along. Then drizzle the oil and toss to ensure all wedges have a bit of the spice mixture and the oil. Lay them out on a large shallow baking tray. Place on top shelf for 40 minutes turning them once or twice during cooking. Serve hot.
I believe Dr Seuss was a literary genius and while his prose about Green Eggs and Ham may have fired our childhood imaginations, there is great wisdom and life lessons to be learned.
“Today you are You, that is truer than true. There is no one alive who is Youer than You.”
You are you – so special and unique. Why bother trying to be someone else when you can be the best version of yourself. Celebrate your uniqueness and stand proud. Here are the lessons I learned along my journey and I hope they help you become confident and the best versions of yourself.
EDUCATION
This does not necessarily mean getting a degree or diploma – it means a quest for learning and improving/ developing yourself every day for the rest of your lives. It is a thirst for knowledge and whatever kind of learner you are, make sure you learn something new every day.
GOALS
I still believe in the relevance of SMART goals as it gives you direction and purpose not only at work but also in your personal life. Think about what you want to achieve in life and work on specific, measurable, achievable, realistic and time bound goals (SMART). They could be for the next six months, or in the next five years.
INVEST IN YOURSELF
Self-care can never be underestimated. Look after your physical, mental, emotional and spiritual well-being. Eat well and regularly to nourish your body. Exercise regularly. Take time out to smell the roses. This is not selfish and I am often reminded of the flight attendant instructions of putting your oxygen mask on first, before helping others. … Because if you run out of oxygen, you can’t help anyone else with their oxygen mask!!
DON’T BE A PEOPLE PLEASER
Learn to prioritize and say “No”. Once you try pleasing people there is no end in sight. This is very good advice given by my mum when I got married. Initially it might be hard but at least you are clear on your boundaries and people will not take liberties (aka you won’t get hurt or upset)
BELIEVE IN YOURSELF
Keep doing what you love. Stay curious and interested blocking out all the social media noise. This is your life and no one else is better at living it than you. A famous Henry Ford quote, “Whether you think you can, or you think you can’t – you’re right,” Be the fairy tale little engine that could. Yad Bhavam Tad Bhavati is a line from the Ancient Vedas which means your inner thoughts make your outer appearance. You are what you believe and you become what you believe
THERE IS NO FREE LUNCH
There are no shortcuts in life. Be very wary and guarded if something seems too good to be true or does not seem reasonable. All that glitters is not gold after all.
THINK ABUNDANCE NOT SCARCITY
This is an attitude that allows you to see more, do more and be more. Make a conscious effort to recognize the unlimited possibilities surrounding you. You are restricted by the limitations/ restrictions set by your own mind. So start breaking free.
SAVE BEFORE SPENDING
It is okay to have delayed gratification. Things bought on credit card end up being more expensive if you can’t pay the credit card within the month. Saving money is good for you and puts you in financial control. Saving gives you a sense of achievement plus everyone needs to save for a rainy day. You are your own unique self and you do not have to keep up with the Joneses.
SETBACKS/FAILURES/MISTAKES
It is human to make mistakes. Own your mistakes, take responsibility and try your best to make it right. Every encounter is an experience we need to move us forward. Setbacks and failures hep make your resolve stronger and you do become more resilient.
HUMILITY IS UNDERRATED
Humility is considered a state of being, highlighted by your behaviour and approach to things. Humility is not about hiding away or about becoming a ‘wallflower’, but it is about the realization your abilities and actions are not better or less. Humility doesn’t require the ranking of things, but it calls for the understanding of the true value or worth of things. Staying humble will keep you grounded.
“Humility is not thinking less of yourself, it’s thinking of yourself less.” – C.S. Lewis
THIS TOO WILL PASS
Time and tide wait for no one and time is a great healer. We are all transient in this world and luckily the hard or difficult time you are going through is temporary and will pass soon. A new dawn brings with it the promise of a new day, new experiences and opportunities. Believe in yourself and you shall overcome.
WHO IS IN YOUR INNER CIRCLE?
Do you have a sibling or parents or a partner or close friends who love you unconditionally? They are loyal and care for your wellbeing and you know you will not be judged. These people in a way are your care mentors and as we navigate through life we need to nurture our inner circle.
DREAM BIG
For as long as I can remember I have always dreamed big – wild fantasies and visions of achieving big great things in life. I know I am not the only dreamer. Dreaming involves holding tight to a vision of a better life, one of success and abundance. While getting there might be difficult, having to deal with setbacks and failures along the way, it’s surely well worth it. Anyone who’s achieved a big goal knows just how true that statement is. It all starts with a dream which is a thought, which becomes your vision and then your reality.
GRATITUDE
The dictionary defines gratitude as the quality of being thankful; readiness to show appreciation for and to return kindness. John F Kennedy so aptly said “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
SHARING
In the spirit of making the world a better place, you have to share to show you care. Share within your community, share with a neighbour, family, friends. Be it knowledge, experience, time or money – emulate the likes of Bill Gates and Warren Buffett but do share at your level. Give what you can afford – share with the Universe in an unselfish and not wanting anything in return way and the Universe gives you more.
This is a very colourful and scrumptious salad that can be served on its own, or as a side dish to quesadillas or tacos. Poached chicken is optional.
For the Salad:
¼ small red cabbage
¼ small green cabbage
1 large carrot
3 or 4 pink table radishes
2 sticks celery, peeled and sliced
3 or 4 spring onions sliced
Handful of parsley roughly chopped
Handful of mint leaves sliced
½ cup sunflower seeds toasted (optional)
For the dressing:
4 tablespoons tahini
4 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons liquid honey
2 teaspoons salt
Freshly ground pepper
For poached chicken (you will need an instant read thermometer)
400 grams chicken breasts
2 -3 pods of garlic
1 teaspoon pepper corns
1 teaspoon Worcestershire sauce
1 sprig of coriander or parsley stalk
If using poached chicken, prepare this first so chicken has time to cool. Place chicken in a deep sauce pan. Add enough cold water so the chicken is at least submerged 5 centimetres deep. Add the remaining ingredients. Put the sauce pan on gentle heat and check temperature has reached to 65 degrees Celsius at the thickest part of the breast. This normally should take about 10 -12 minutes depending on the size of pan and amount of water. Once the desired temperature has reached, remove chicken breasts and let cool completely on a plate before slicing on a diagonal.
Prepare the salad by finely slicing the cabbages and julienning the carrot and radish. I normally use a mandolin for this. Mix all the prepared salad vegetables and set aside in a large bowl as it yields about 12 cups or so. You can add the parsley and mint after dressing the salad.
For the dressing, mix all the dressing ingredients until well combined. Taste and adjust seasoning to your preference. Set aside.
Mix the dressing a little at a time with the salad vegetables and chicken if using (I normally take out enough for one time use and store the remaining vegetables in the refrigerator). Once the dressing is mixed in, I stir in the herbs and garnish with the toasted sunflower seeds on top.
400 grams peeled and cubed pumpkin or butternut
1 x 400 grams can of coconut milk
2 cups water
½ cup red lentils rinsed
1 x 400 grams tin of chick peas drained and rinsed
1 red onion sliced
½ head cauliflower washed and cut into florets
Juice of one lime
Curry Paste
4 tablespoons peanut butter
2 cloves garlic minced
1 tablespoon minced ginger
1 tablespoon tomato paste
2 tablespoons light soy sauce
1 teaspoon fish sauce
1 red chilli finely chopped
To Serve:
3 tablespoons coriander leaves
35 grams toasted peanuts and sesame seeds
1 lemon cut into wedges
Silverbeet Rice:
4 silverbeet leaves washed and finely chopped removing the rib
4-5 spring onions finely chopped
2 cups Basmati rice rinsed
30 grams butter or ghee
1 teaspoon cumin seeds
2 x 5 centimetre cinnamon pieces
Salt to taste
For the curry:
Mix all ingredients for curry paste and set aside. You can thin by adding a couple of tablespoons of warm water.
Heat oil in a sauce pan. Fry pumpkin cubes, then add the lentils. Add a cup of water and after ten minutes, add sliced onion, chick peas and cauliflower florets. Increase heat, add the curry paste and coconut milk. Stir to combine and check amount of liquid – add more if necessary. Bring to the boil, reduce heat and cook for 15 -20 minutes making sure all vegetables are cooked to your liking. Finish off by adjusting seasoning. Serve immediately with the toppings or the silverbeet rice.
Silverbeet rice:
Heat half the butter (15 grams) in a large fry pan with a lid. When the butter is starting to froth, add the chopped silverbeet. Increase heat, add a half teaspoon salt and fry until the silverbeet is nicely wilted and partially cooked. Remove and set aside. Heat the remaining butter in the same pan. When frothing, add the cinnamon stick and cumin seeds. After frying about 20 seconds, add the rice and continue to fry so the rice is toasted (maybe about a minute or so). Add half a teaspoon salt and about three and three quarters cups of cold water. Stir, increase heat and cover with lid. Let it come up to the boil, reduce heat and cook without stirring for 15 minutes. Mix in the silverbeet, cover and let cook for a further minute. Once rice has blossomed and is cooked, stir in the spring onion and serve with the pumpkin and peanut curry.
1 large broccoli washed and trimmed into florets (the stems are sweet and tasty, just peel lightly)
For the Miso dressing
3 tablespoons lemon juice
1 tablespoon white miso paste
1 small garlic grated
2 teaspoons grated ginger
1 teaspoon sesame oil
¼ cup vegetable oil like canola
Salt and pepper to taste
Put the broccoli florets into a microwave safe bowl and microwave for 6 minutes or less if you prefer the pieces crunchy, taking out after three minutes and giving the broccoli pieces a shuffle. Drain any liquid and set aside to cool.
Prepare the dressing in a large bowl by mixing the ingredients together. Taste and adjust seasoning as desired. When the broccoli is warm to touch, pour in the dressing and mix well. Serve at room temperature. Serves four.
1 ripe banana
1 cup frozen raspberries
1 tablespoon honey
1 x 300 grams pack of soft tofu drained
Combine all ingredients and blend in a food processor. Pour into serving glasses. Garnish with fresh mint sprig or top with toasted nuts. Serves 2
1 cup mayonnaise
1 shallot (2 tablespoons finely chopped shallot)
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
½ cup sour cream
1 tablespoon lemon juice
100 grams of blue cheese crumbled
Salt and pepper
Put all ingredients in a large bowl and mix well. Taste and adjust seasoning as desired. Refrigerate for at least an hour and take out one hour before serving. Great with Cos lettuce or microwaved broccoli.
Ragu
2 egg plants
1 x 400g tin of plum tomatoes mashed up using your hand
5 plump garlic peeled and sliced
5 tablespoons extra virgin olive oil
½ teaspoon chilli flakes
1 tablespoon plain flour
8-10 basil leaves
12 pitted black olives and roughly sliced
Salt and pepper to taste
Pinch of sugar
Creamy Polenta:
400 grams Instant Polenta
40 grams butter cubed
30 grams freshly Microplaned Parmesan cheese
Salt to taste
Cook the ragu first. Cube the eggplant (no need to peel). Sprinkle salt generously on the eggplant and let sit in a colander for at least an hour. Squeeze out all the water and dust pieces with the flour. Heat the olive oil in a deep enough sauce pan (one that you would use to make the sauce / ragu in) and fry the eggplant pieces in batches. Set aside. Once all the eggplant is fried, add the garlic to the oil taking care not to burn the garlic pieces. Once garlic gets a bit of colour and the fragrance is evident, add the tomatoes, chilli flakes, olives and some of the basil leaves saving a few for garnish. Add salt (may not need much as you have salted the eggplant), pepper and pinch of sugar. Stir to combine and let it come up to the boil. Mix in the eggplant pieces and cook for a further 15-20 minutes. The sauce should be rich and thick. Adjust seasoning if necessary. Serve with creamy polenta or pasta.
Creamy polenta
Cook the polenta as per the instructions on the packet. Once cooked, stir in the butter mixing to avoid lumps. It should look smooth and creamy. Then stir in the microplaned parmesan. Taste and adjust salt according to your taste. Serve hot immediately.
There are so many cruise lines and so much jargon. How do you decipher and how do you choose the right one? Cruise lines are like the company – Toyota, Ford, Hyundai and the ships like Regal Princess or Silver Spirit are like Toyota Camry, Ford Focus, etc.
Ship size does matter – can you imagine being on Symphony of the Seas (capacity of 5,500 passengers) during school holidays with lots of families and kids running around. Is that the kind of experience you would like?
SMALL SHIPS
With a passenger capacity of about 800 or less, these are great not only for Expedition and Nature cruises but also to get into ports where the larger ships cannot access. River cruise vessels typically have about 130 passengers, sailing vessels and yachts have less than a 100 passengers all fall within this category.
Advantages of small ship cruising: Access smaller quaint ports and offer interesting itineraries. Ability to offer more personalised service due to higher crew to passenger ratio.
Examples of cruise lines: Silversea, Ponant, Seabourn, Star Clippers, Hapag Lloyd, Oceania, Scenic Cruises, Avalon Waterways
MEDIUM SHIPS
With a passenger capacity of more than 800 and up to 2400 guests, these ships offer exceptional value for money and are most popular as they offer an extensive range of itineraries.
Advantages of cruising on medium sized ships is that the ships offer personal space without feeling crowded and interesting itineraries
Examples of cruise lines: Some Princess, Celebrity, Cunard, MSC, Norwegian Cruise Lines, Holland America, Carnival and Royal Caribbean offer cruising on medium sized ships
LARGE SHIPS:
These are floating cities/ resorts and cater to anywhere from 2,400 guests to 5,500 guests. You have to pre-book most on board experiences where passenger numbers go upwards of 3000 and by the end of it you may get sick and tired of smorgasbord meals.
Advantages of large ship cruising: Great for Broadway style shows if you can find seats and some on board activities like wave pool, basketball courts, rock climbing walls, etc
Examples of cruise lines: Some Princess, Celebrity, Carnival, Cunard but most prominently Royal Caribbean.
The best way to go about planning your cruise holiday is to decide on destination, cruise duration and budget. Think about your preferences of an all-inclusive luxurious experience versus paying as you go along. Do you consider yourself a connoisseur of fine food and enjoy fine dining, then check out the restaurants offered by the cruise lines you shortlisted. If you enjoy Broadway style shows then you must pick medium to large ships. Depending on your destination, see if the cruise offers any overnight stops – this is particularly handy if there is an event in town you want to attend and accommodation in city is frightfully overpriced, or you just need two or three days to explore the city – case in point is St Petersburg. This narrows down your options and you are left with one or two which makes picking one a lot easier.
Once you made your choice, always consult a cruise specialist who will help you with cabin availability and booking. In life, you get what you pay for and it is true in travel too. Yes inside cabins are way cheaper than balcony /veranda cabins but in my years in travel I noticed that people often remember how they felt / the experience and the price becomes irrelevant after a few months. Book early – for some cruises you can book 12 to 15 months in advance. One more tip book shore excursions early too otherwise you may miss out!!