{"id":7786,"date":"2020-05-19T12:16:52","date_gmt":"2020-05-19T10:16:52","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=7786"},"modified":"2020-05-24T21:32:07","modified_gmt":"2020-05-24T19:32:07","slug":"slaw-cooking-from-the-heart","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/slaw-cooking-from-the-heart\/","title":{"rendered":"Colourful Slaw with Ginger &#038; Peanuts Recipe"},"content":{"rendered":"<p>During the COVID-19 outbreak, South Africans are encouraged to eat healthily to boost immunity and lower their risk of diseases of lifestyle, such as heart disease and type 2 diabetes.<\/p>\n<p>For those who love braaiing, Pharma Dynamics has teamed up with well-known food consultant and cookbook author, Heleen Meyer and the Heart and Stroke Foundation (HSF) to develop heart-healthy braai recipes as part of its popular, <em>Cooking from the Heart<\/em> cookbook series.<\/p>\n<p>Nicole Jennings, spokesperson for Pharma Dynamics says the braai edition contains 30 recipes that cater for meat-eaters and vegetarians alike. \u201cThe recipes include healthy, homemade marinades and seasonings, snacks, sides and salads, as well as vegetarian dishes and even desserts.<\/p>\n<p>\u201cMany of the meals we share are around a braai fire, but it is often accompanied by food that\u2019s not healthy for our hearts. Our aim is to make people a bit more conscious of the nutritional faux pas they make when braaiing.\u201d<\/p>\n<p>The recipes are all easy to make, affordable and consist of essential ingredients, which make them ideal for cooking during the lockdown. It even carries Jan Braai\u2019s stamp of approval!<\/p>\n<p>Try some of these recipes from <em>Cooking from the Heart\u2019s<\/em> special braai edition:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/braai-cooking-from-the-heart\/\"><strong>Veggie Skewers<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/slaw-cooking-from-the-heart\/\"><strong>Colourful Slaw with Ginger &amp; Peanuts<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/mielie-cooking-from-the-heart\/\"><strong>Mealie Meal &amp; Corn Bake<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/chocolate-fondue-cooking-from-the-heart\/\"><strong>Chocolate Fondue<\/strong><\/a><\/li>\n<\/ul>\n<p><strong>COLOURFUL SLAW WITH GINGER &amp; PEANUTS<\/strong><\/p>\n<p><strong>Dressing<\/strong><\/p>\n<ul>\n<li>\u00bc cup (60 ml) olive or canola oil<\/li>\n<li>3 tbsp (45 ml) red grape or apple cider vinegar<\/li>\n<li>2 tbsp (30 ml) soy sauce<\/li>\n<li>4 tsp (20 ml) finely grated fresh ginger<\/li>\n<li>1 small red chilli, seeded and finely chopped, or to taste (optional)<\/li>\n<li>3 tbsp (45 ml) chopped fresh coriander or parsley<\/li>\n<li>\u00bc cup (60 ml) finely chopped unsalted peanuts lemon juice and black pepper to taste<\/li>\n<\/ul>\n<p><strong>Salad<\/strong><\/p>\n<ul>\n<li>500 ml (2 cups) each shredded white and red cabbage (or more white)<\/li>\n<li>1 large spinach leaf, shredded<\/li>\n<li>2 carrots, peeled and coarsely grated<\/li>\n<li>\u00bc cucumber, quartered and thinly sliced<\/li>\n<li>1 medium pineapple, quartered and thinly sliced<\/li>\n<li>1 celery stalk with the leaves, thinly sliced<\/li>\n<li>\u00bd red or green pepper, seeded, quartered and thinly sliced<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><\/p>\n<ol>\n<li><strong> Dressing: <\/strong>Stir all the ingredients together in a mixing bowl.<\/li>\n<li><strong> Salad: <\/strong>Mix all the slaw ingredients together in a large bowl. Pour the dressing over and toss well. Allow salad to stand for 10 &#8211; 15 minutes before serving it. This will allow the salad to marinate.<\/li>\n<li><strong> Serve <\/strong>slaw as a side dish at a braai.<\/li>\n<\/ol>\n<p><strong>Tips<\/strong><\/p>\n<ol>\n<li>This dressing can be used as a marinade for fish, chicken, pork or veggies.<\/li>\n<li>Add toasted coconut to the dressing instead of the peanuts.<\/li>\n<li>Serve with steak or leftover braaied chicken in whole-wheat rolls or pitas.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7826\" src=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008.jpg\" alt=\"\" width=\"1150\" height=\"1724\" srcset=\"https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008.jpg 1150w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-200x300.jpg 200w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-768x1151.jpg 768w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-683x1024.jpg 683w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-561x841.jpg 561w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-666x999.jpg 666w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-364x546.jpg 364w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-758x1136.jpg 758w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Side_Slaw-008-608x911.jpg 608w\" sizes=\"auto, (max-width: 1150px) 100vw, 1150px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the COVID-19 outbreak, South Africans are encouraged to eat healthily to boost immunity and lower their risk of diseases of lifestyle, such as heart disease and type 2 diabetes. For those who love braaiing, Pharma Dynamics has teamed up with well-known food consultant and cookbook author, Heleen Meyer and the Heart and Stroke Foundation&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=7786"}],"version-history":[{"count":3,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7786\/revisions"}],"predecessor-version":[{"id":7830,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7786\/revisions\/7830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/7826"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=7786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=7786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=7786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}