Ginger Love Cape Town

05/11/2025

Healthy Fold-Over Hot Dog Buns (Soft Wrap Style)

Ingredients (makes 6–8 wraps):

- 1½ cups wholewheat flour
- 1 cup white bread flour (for lightness)
- 1 tsp salt
- 1 tsp baking powder
- 2 Tbsp olive oil (or canola oil)
- ¾ cup warm water (adjust as needed)
- ¼ cup plain yoghurt or buttermilk (optional – makes them softer)

Instructions:
1. Mix dry ingredients:
In a large bowl, combine wholewheat flour, white flour, salt, and baking powder.

2. Add wet ingredients:
Pour in olive oil, yoghurt, and warm water. Mix with your hands or a spoon until the dough comes together — soft but not sticky.
If too dry, add a little more water (1 Tbsp at a time).

3. Knead the dough:
Knead for 5–7 minutes on a lightly floured surface until smooth and elastic.

4. Rest:
Cover with a damp cloth and let rest for 20–30 minutes. This helps the dough relax and makes it easier to roll out.

5. Shape:
Divide into 6–8 balls. Roll each ball into a long oval or rectangle — about 15–18 cm long and ½ cm thick (roughly the length of a sausage).

6. Cook:
Heat a non-stick pan or flat griddle over medium heat.
Cook each flatbread for 1–2 minutes per side, until golden brown spots appear and it puffs slightly.
Brush lightly with olive oil after cooking to keep them soft.

7. Wrap and serve:
Place your cooked sausage in the centre while the bread is still warm.
Add your fillings — lettuce, corn, chillies, pickles, mustard, or fried onions — and simply fold the bread around the sausage.
They’ll stay soft and flexible without tearing.

Healthier Tips:
- Replace half the flour with oat flour or rye flour for extra fibre.
- Use Greek yoghurt instead of buttermilk for more protein.
- To make them vegan: use plant-based yoghurt or just warm water + oil.

Serving ideas:
- Mexican-style: Add corn, chillies, and rocket.
- Mediterranean-style: Add hummus, cucumber, and feta.
- Classic SA-style: Add chakalaka, fried onions, and tomato sauce.

05/11/2025

Hey Melkbosstrand glow-getters!
Your daily dose of Ginger Love is waiting for you right here at OK Foods Melkbos — yes, we’re proudly local and always stocked!

Packed with real ginger, lemon, and garlic, it’s the natural wellness shot your body loves — helping you stay healthy, energised, and glowing all week long.

Whether you’re heading to the beach, gym, or just starting your morning right — grab a bottle, take a shot, and feel that Cape Town energy kick in!

📍 OK Foods Melkbosstrand
Follow → for more stockist updates & feel-good wellness tips.

05/11/2025

Watermelon & Spanspek Pizza

Ingredients:
- 1 thick round slice of watermelon (about 2–3 cm thick) – this will be your red “pizza base”
- 1 thick round slice of spanspek (cantaloupe or sweet melon) – for the yellow/orange “pizza base”
- ½ cup plain double-cream yoghurt or Greek yoghurt
- ½ cup mixed fresh berries – like raspberries, blueberries, or strawberries (or whatever’s in season)
- 1 small handful of mint leaves, roughly torn
- 1–2 Tbsp toasted almond flakes or crushed mixed nuts
- 1–2 tsp honey (optional, for drizzling)

Optional extras (for a local twist):

- A few naartjie segments or granadilla pulp for a citrus punch
- A sprinkle of crumbled feta for that sweet-salty contrast

Instructions:

1. Prepare the bases: Cut a large, round slice of watermelon and another of spanspek (about 2–3 cm thick each). Lay them flat on a chopping board and cut both into 6–8 even “pizza slices.”

2. Add the yoghurt topping: Spread a spoonful of yoghurt over each slice, just like pizza sauce.

3. Top with fruit: Arrange your berries, naartjie segments, or granadilla pulp over the yoghurt. Mix the watermelon and spanspek slices for a beautiful mix of red and orange colour.

4. Garnish: Scatter mint leaves and almond flakes over the top. Add a crumble of feta if you enjoy a touch of savoury flavour.

5. Finish: Drizzle lightly with honey for extra sweetness if desired.

6. Serve chilled: Arrange the slices in a circle on a plate or wooden board, alternating watermelon and spanspek slices for a colourful “fruit pizza.” Serve immediately for a refreshing summer snack or healthy dessert.

Tip: Use whatever fruit is in season — Cape Town strawberries, Karoo figs, or Eastern Cape pineapple work beautifully too. It’s a fun, affordable way to enjoy fresh South African produce and brighten up any summer table.

03/11/2025

Hake with Lemon-Almond Crust & Mashed Sweet Potato

Serves: 2–3
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

For the Hake:

- 2–3 fresh hake fillets (about 500g total)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ red onion, finely chopped
- ½ cup chopped almonds (lightly toasted)
- 1 Tbsp chopped fresh parsley
- Zest of 1 lemon
- Juice of ½ lemon or 30ml Ginger Love
- 1 Tbsp honey (optional – for a gentle glaze)
- Salt & black pepper to taste

For the Mash:

- 2 medium sweet potatoes, peeled and cubed
- 1 Tbsp butter or olive oil
- ¼ cup low-fat milk (or plant-based milk)
- Salt to taste

For the Greens:

- A handful of fresh green beans or baby spinach
- Olive oil drizzle
- 1 tsp crushed garlic

Instructions

1. Prepare the Sweet Potato Mash:
Boil the sweet potato cubes until soft (about 15 minutes). Drain, then mash with butter, milk, and a pinch of salt until smooth and fluffy. Set aside and keep warm.

2. Make the Almond Crust:
In a small pan, heat olive oil and sauté the onion and garlic until soft and fragrant. Add the chopped almonds, lemon zest, parsley, honey, salt, and pepper. Stir until the almonds are lightly golden and aromatic.

3. Cook the Hake:
Preheat your oven to 180°C. Place hake fillets in a lightly greased oven dish, season with salt, pepper, and a squeeze of lemon juice or 30ml Ginger Love. Spoon the almond mixture evenly over each fillet.
Bake for 12–15 minutes, until the fish flakes easily with a fork.

4. Sauté the Greens:
Quickly fry the green beans or spinach with olive oil and garlic for 2–3 minutes, until just tender but still vibrant.

5. Serve:
Plate the hake over the greens, add a generous scoop of sweet potato mash, and garnish with a sprig of fresh parsley and a slice of lemon or lime.

03/11/2025

MONDAY RESET TIME, LADIES!

The weekend’s over (I know)… but that just means it’s time to stretch it out, breathe it in, and start this week feeling fresh, flexible, and fabulous!

Hit play 10 min Morning Yoga – Yoga with Kassandra
https://youtu.be/4pKly2JojMw?si=saIdIPPgtwl3lWF9

and join me for a gentle full-body stretch that melts away the weekend stiffness and brings that I’ve-got-this energy right back.

Before you roll out your mat — grab your Ginger Love wellness shot.

Let’s do this together!!

Stretch out stiff, tired and achy muscles with this 10 minute morning yoga full body stretch for beginners.🌞 Join the 30-Day Yoga & Pilates Morning Challeng...

03/11/2025

Snack Idea: Apple & Peanut Butter Slices

Craving something sweet? Swap the chips for fresh apple slices topped with natural peanut butter — a delicious combo of fibre, protein, and healthy fats that keeps you satisfied without the guilt.

Tip: Add a drizzle of honey or a sprinkle of cinnamon for extra warmth and flavour.

30/10/2025

South African Baked Stuffed Mushrooms

with Cherry Tomatoes, Garlic & Melted Cheese

A hearty, home-style dish made for sharing — juicy portobello mushrooms stuffed with cheesy goodness, roasted with garlic, herbs, and sweet cherry tomatoes. Perfect as a side dish, starter, or even a meat-free main.

Ingredients

Main Ingredients:

- 4 large portobello mushrooms
- 1 cup grated mozzarella or cheddar cheese (or a mix of both)
- 1 punnet cherry tomatoes (mixed red & yellow if possible)
- 3 cloves garlic, sliced
- 2 tbsp olive oil (or avocado oil)
- 1 tsp balsamic vinegar
- 1 tsp salt flakes (or coarse sea salt)
- Freshly ground black pepper
- A few fresh sage leaves (or thyme/rosemary)
- 1 tsp crushed red pepper or chilli flakes (optional)

Stuffing (optional boost):

- ½ cup breadcrumbs or crushed crackers
- 2 tbsp grated Parmesan (optional)
- 1 tbsp chopped parsley or basil

Method

Preheat:
Heat your oven to 190°C (fan 170°C). Lightly oil a baking dish.

Prep the Mushrooms:
Wipe mushrooms clean and remove the stems.
Brush both sides with olive oil and season lightly with salt and pepper.

Prepare the Filling:
Mix the breadcrumbs, herbs, Parmesan, and a drizzle of olive oil in a bowl.
Spoon the mixture into the mushroom caps and top generously with cheese.

Add the Tomatoes & Garlic:
Scatter cherry tomatoes and garlic slices around the mushrooms in the baking dish.
Drizzle with olive oil and balsamic vinegar.
Sprinkle over fresh sage leaves and a pinch of salt.

Bake:
Roast uncovered for 20–25 minutes, until the mushrooms are tender and the cheese is golden and bubbling.

Serve:
Serve warm with crusty bread, a green salad, or even a juicy steak on the braai.

Add a drizzle of Ginger Love or lemon juice before serving for a zesty lift.

30/10/2025

THURSDAY POWER MODE: ON!
The week’s not over — and neither are you!
Take 25 minutes to reset, recharge, and remind yourself what strong feels like.

Hit play 👉 https://www.youtube.com/watch?v=cbKkB3POqaY

Join this full-body, no-equipment workout you can do anywhere — at home, during lunch, or right in your living room.

Before you start, take your daily Ginger Love shot — that natural kick of ginger, lemon, and garlic to boost energy, circulation, and focus.
Feel the burn, feel the glow, and finish strong — your body will thank you later.

Let’s keep that wellness streak alive, one workout (and one sip) at a time.

30/10/2025

South African Plum Crumble Cake

A soft, buttery cake layered with juicy local plums and a golden, crunchy crumble topping. Perfect for Sunday tea, a braai dessert, or a winter treat fresh from the oven.

Ingredients

For the Cake Batter:

- 2 cups (250 g) cake flour
- 1½ tsp baking powder
- Pinch of salt
- ¾ cup (170 g) butter, softened (room temperature)
- ¾ cup (150 g) white sugar
- 3 large eggs
- 1 tsp vanilla essence
- ½ cup (120 ml) milk

For the Plum Layer:

- 6–8 ripe plums, halved and pitted
- ⅓ cup (60 g) light brown sugar
- 1 tsp ground cinnamon

For the Crumble Topping:

- ¾ cup (90 g) cake flour
- ½ cup (100 g) white or brown sugar
- ¼ cup (60 g) cold butter, cubed

👩‍🍳 Method

Preheat & Prepare:
Preheat your oven to 180°C
Line a loaf tin or medium baking dish with baking paper and a light layer of butter or spray-and-cook.

Make the Batter:
In a large bowl, cream together the butter and sugar until pale and fluffy.
Beat in the eggs one by one, then stir in the vanilla essence.
Sift in the flour, baking powder, and salt.
Add milk gradually, mixing until smooth and creamy.

Add the Plums:
Pour the batter into your prepared pan.
Gently press the plum halves into the batter (cut side up).
Sprinkle with brown sugar and cinnamon.

Make the Crumble:
Rub the cold butter into the flour and sugar using your fingertips until the texture looks like coarse breadcrumbs.
Sprinkle evenly over the plums.

Bake:
Bake for 40–45 minutes, or until golden brown and a skewer inserted into the middle comes out clean.

Cool & Serve:
Allow to cool slightly before slicing.
Serve warm with whipped cream, ice cream, or a dollop of Ultramel custard — the South African way!

28/10/2025

You can still grab your daily dose of Ginger Love at Pick n Pay Graanendal — yes, we’re keeping the shelves stocked and the wellness flowing!

Bursting with ginger, lemon, and garlic, it’s your go-to shot for energy, immunity, and that signature Cape Town glow.

Sip daily, feel the zing, and keep your healthy rhythm alive — one small shot at a time.

📍 Pick n Pay Graanendal

27/10/2025

Grilled Chicken with Broccoli, Cauliflower & Creamy Avocado Flatbreads

Serves: 2
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min

Ingredients
- For the Chicken & Veggies:
- 2 chicken breasts (or thighs, skin removed)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- Salt & cracked black pepper to taste
- A squeeze of fresh lime

For the Creamy Sauce:
- ½ cup low-fat Greek yoghurt
- 1 Tbsp tahini or hummus
- 1 tsp Dijon mustard (optional)
- A splash of Ginger Love or lemon juice for zing

For the Flatbreads:
- 2–3 wholewheat wraps or mini naan breads
- 1 ripe avocado, mashed
- 1 tsp olive oil
- Pinch of salt, pepper & fresh basil

Instructions

Grill the Chicken:
Season chicken with salt, pepper, garlic, and olive oil. Grill or pan-sear until golden and cooked through (about 6–8 min per side).

Steam or Roast the Veggies:
Lightly steam broccoli and cauliflower until tender-crisp, then toss with olive oil and a squeeze of lime. Add cherry tomatoes for color and sweetness.

Make the Sauce:
Mix yoghurt, tahini (or hummus), and Ginger Love for a creamy, tangy drizzle.

Assemble:
Place the chicken and veggies in a bowl, drizzle with the sauce, and serve with warm flatbreads topped with smashed avocado.