…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
I think too much. Too too much.
I even lie awake at night thinking about why I think so much.
Really, and I wish I didn’t.
There is no off switch in my brain.
Lately I have been thinking about change.
Not the kind you hope for when you break into a R100 note. I seldom get that these days.
No, I mean the kind of change that has you tossing and turning all night.
Change that requires copious columns of pros vs cons.
Change that’s not about a different hair colour, or cellphone ( although Blackberry to iPhone was the best change I ever made!)
Change that is scary and risky, and not me at all.
I don’t like change. I admit it. I would go so far as to say I avoid as much change as possible. I like things to stay the same. Except for maybe my hair colour.
I’m not bold and daring and adventurous. I just pin those posters on Pinterest to try and encourage myself.
But here is the dilemma, how do we move forward if we never change. Everything changes, time changes, look what happened to Blackberry when they missed the change vibe.
So how do I go about changing my attitude to change?
Pin more pithy sayings on Pinterest and try convince myself it’s for the better.
A trip to the hairdresser?
A friend mentioned the other day that change is like God doing a remix on your life.
A remix ?!? I’m an 80s kid, it goes without saying I don’t like remixes. I like the original soundtrack.
What has any of this to do with food styling? Well, I’m facing some pretty hectic changes in my life at the moment, all round, professionally and personally.
Exciting and daunting and for the most part uncomfortable.
What I realised this morning was that it’s okay to dance to the remix. I might not love it as much as the original, but hey, some songs grow on you?
I’m resolved to grow into the change, hey I might even dance along.
Let’s turn the music up!
Happy food styling, changing and dancing
Tomorrow is Heritage Day in South Africa. In recent years it has come to be known as Braai Day . Which ordinarily I would be the first to endorse. I love a good braai! I totally endorse the sentiment expressed by the movement in their mission statement –
“Across race, language, region and religion, we all share one common heritage. It is called many things: Chisa Nyama, Braai and Ukosa to name few. Although the ingredients may differ, the one thing that never changes is that when we have something to celebrate we light fires, and prepare great feasts.
We encourage all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
We liken this initiative to annual celebrations cherished by other leading nations of the world; Thanksgiving for Americans, St Patricks Day for the Irish, Bastille Day for the French and Australia Day for Australians.
This is a noble cause, which will contribute to strengthening South Africa as a nation through this act of nation building and social cohesion. “
Yet I still feel our Heritage is so much richer and deeper than this, and extends to far more than just meat, a fire or a pot. It extends to flowers, to design, decor and even a simple bowl of breakfast porridge.
However you choose to celebrate Heritage Day tomorrow, I hope its FUN!
If you can’t stand the heat, stay out the kitchen.
Better the devil you know. Keep your friends close and your enemies closer.
My Granny loved these old sayings.
The advertising industry is renown for being cut throat, ( it’s even listed as one of the 10 most stressful careers, along with air traffic controllers and emergency service workers) with a high burnout rate.
And make no mistake, the magazine world is not far behind ( remember The Devil Wears Prada)
The ripple effect of such a dog eat dog environment is that in the end everyone losses. Clients change agencies, people get retrenched, lives get messed with, managers and agents manipulate or lie, editors change their minds on a whim, and food stylists are more disposable than paper towel in a fast food kitchen.
Leaving everyone a little more insecure, a little more protective, and the whole industry a lot less honorable.
Honesty, integrity, loyalty. Values my Granny ingrained in us as much as her sayings, seem as lost as some of the friendships I’ve seen discarded like kitchen scraps on the food styling compost heap.
So if getting out is not an option, how does one navigate the hot kitchen?
I’m tempted to say invest in chain mail, don’t leave your sharp knives lying around and watch your back. Which cynically true, is negative and unhelpful. Rather listen to Granny, and if Granny isn’t around then Tim Gunn. ( don’t you just love Tim ?)
“I am a stickler for good manners, and I believe that treating other people well is a lost art. In the workplace, at the dinner table, and walking down the street–we are confronted with choices on how to treat people nearly every waking moment. Over time these choices define who we are and whether we have a lot of friends and allies or none.”
― Tim Gunn, Gunn’s Golden Rules: Life’s Little Lessons for Making It Work
Making it (food styling) Work is simple: be nice, don’t lie, don’t poach, and don’t copy.
Love, and I mean really love what you do.
Passion and Purpose are rare and very very valuable; they can’t be replicated, imitated or replaced, and they’ll keep you in the kitchen when the heat is on.
And forewarned is forearmed.
Rather than embark on mission impossible, I took the advise of my daughters kindergarden teacher and applied it to the party. When faced with disciplining issues ( which I hardly ever have because my child is an angle, ha ha ) She sagely advised, ” pick your battles, and only fight the ones you can win.”
So rather than attempt a 2 year olds party without the obligatory cupcakes I strategically applied my no sugar rule where I could. I follow a LCHF diet ( low carb, high fat ) commoningly known in South Africa as Banting. A few of my friends follow the same and I wanted the adult food to cater for them.
I made all the sauces, the lemonade and a couple of cakes using xylitol as a sugar substitute and I was thrilled at how they all turned out and tasted. I dont like the artifical taste of Stevia, and I haven’t tried Erythritol. If you’re not worried about carbs or calories, you can use sugar or honey in any of the recipes.
We made boerewors ( South African type sausage) rolls with either cauliwraps ( recipe here) or hot dog rolls ( for those not following low carb) and Im thrilled to say , judging by the “leftovers” or lack of, the food was all a success! From the coldrinks to the cake, I felt I achieved my objective to be balanced and as sugar free/ low carb as possible under the circumstances.
Now for next years party….
SUGAR FREE HOMEMADE TOMATO SAUCE
1 tablespoon olive oil
1 med onion, chopped
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup honey or xylitol for sugar-free
1 teaspoon salt
700g tomato puree/ passata
300g tomato paste
1 tspn mixed dried herbs
Heat oil, Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 2 consol jars
Notes Adapted from this recipe -http://www.sugarfreemom.com/recipes/healthier-homemade-tomato-ketchup/
SUGAR FREE BBQ SAUCE ” RECIPE” This is more of a guideline as I improvise each time I make this recipe.
1 med onion, finely chopped or minced ( I whizz in a food processor)
1 tblspn garlic, crushed
1 small can (6 oz) tomato paste
1 can diet (sugar-free) Cola
1 cup sugar-free tomato sauce
3 T mustard, I used commercial whole grain mustard which does contain a small amount of sugar
1-3 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce ( optional ) see note
Boil together for 20-30 minutes, reduce until thickened
It will not be as thick or sticky as commercially made sauces
Note – I divided mixture in half and added Tobasco to one to make a spicy sauce and 1/4 cup honey to the other to make a sweeter sticky sauce
Play around with what works for you
Made approximately 2 consol jars HOMEMADE PINK LEMONADE
Serves 4 – 6
1 cup sugar or xylitol (can reduce to ¾ cup if using sweet grapefruit) or 1/2 cup honey for Paleo
1 cup water (for the sugar syrup)
1 cup lemon juice or pink grapefruit
3 to 4 cups cold water (to dilute)
1. Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from the fruit , enough for one cup of juice.
3 Add the juice and the sugar water to a jug. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons or cubes of frozen grapefruit wedges
300g Lindt 70% cocoa dark chocolate
250g castor sugar/ or zylitol
6 meduim free range eggs
150g almond flour
100g coconut flour
For the ganache
200g Lindt 70% cocoa dark chocolate
1/2cup/ 125ml cream
1. Line and grease a 23 cm spring form tin, preheat oven to 180oC
2. Melt the chocolate in a double boiler
3. In a bowl beat the butter and zylitol until light and fluffy. Add the eggs one by one, eating between each addition. Do not be alarmed if the mixture begins to appear curdled, it will come together again when you add the chocolate
4.Slowly stir in the melted chocolate, alternating with tablespoons of almond and coconut flours.
5. Pour batter into prepared cake tin and transfer to the oven.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Switch off oven and leave cake to cool in the oven with the door ajar.
8. Cake can be prepared a day ahead, and will keep for 5 days in an airtight container
For The Ganache
1. Melt the cream and chocolate together in a double boiler.
2. Allow to cool slightly before spreading over the cold cake.
3. Serve decorated with berries and a dusting of icing sugar.
I wrote a while back about this project and what a joy it was for me. Not only is Caron Melamed one of the nicest people I have ever worked with but I also got to work with my friend and photographer Roelene Prinsloo.
These are a few of the images Roelene and I did together for the book ( not all the images in the book are by Roelene)
Mazel tov Caron ! You can stop pinching yourself , your dream is a reality.
Thank you that I could be a part of it !
The book is available directly from Caron Melamed.
In this article ( such a great pic of Caron) it says the book is now available at selected Exclusive books stores in Johannesburg, and at Thrupps.