The Bag Lady

We’ve certainly had some varied weather this past week and it quite literally went from warm to cold overnight last Thursday! But wasn’t it a beautiful day otherwise, with bright blue skies and sunshine? If this is winter, we can do this, well, for a few more weeks anyway.

Getting into shape

With spring around the corner, I’m aiming to begin my annual ‘getting fit’ regime and this will obviously include eating healthily. My daughter has been chatting to me for a while now about Chia seeds and explaining the health benefits, so I decided to buy a packet. Chia seeds are tiny black seeds from the plant Salvia Hispanica, related to mint, and it grows natively in South America. Don’t be fooled by their size, these tiny seeds pack a powerful nutritional punch. Chia seeds are high in protein, fibre, omega three fatty acids and also loaded with anti-oxidants, including zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2. They have a mild nutty taste and can be easily added to most dishes as a garnish. The best way to access their vitamins and minerals is to either grind or soak them. I take a teaspoon every morning, which I soak for about 10 minutes in a glass of water, about 200ml, and the seeds form a gel, so are easily swallowed.

They aren’t expensive either. I bought a packet (250g) from Woolworths for R61.99. They are also available at most health shops.

What’s new?

I’ve used TRESemmé shampoo and conditioner for many years, not continually, it’s good to alternate what you use. I see TRESemmé has brought out a new product, Botanique, with coconut milk and aloe vera. What I really like is, it contains no dyes, no parabens, no silicones and lower sulphates. I’ll definitely be buying this to try.

Quick weekend lunch – Mashed potato cakes

Ingredients

Left-over mashed potato

Minced cooked meat

Chopped parsley

Grated onion

Salt

Freshly ground black pepper

Seasoned flour

Fat for frying

Method

Mix together equal quantities of left-over mashed potato and minced cooked meat. Season with chopped parsley, onion, salt and freshly ground black pepper to taste. Shape into round cakes, coat in seasoned flour and fry in the fat (dripping, olive oil or vegetable oil) until golden brown on both sides. Serve with tomato slices.

That’s it for this week. Shop till you drop!

Julie

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  AUTHOR
Julie Maule
News Editor

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