• 2 tsp Bee Well Honey
• 1 tbsp freshly squeezed lemon juice
• 1 1/2 tsp fresh ginger. peeled and grated
• 250 ml boiling water

Just about everyone’s immune system is  susceptible to catching a cold or flu anytime time of the year. If you are like me and don’t fancy taking medication, home remedies are your next best option. Even if you love taking your meds, did you know that honey, through research, was found to be more effective than a cough mixture. Bee Well Honey is not just any honey. It’s a proudly Zimbabwean product that is naturally filtered to maintain all the health benefits that one can gain from consuming it. I especially love the squeeze bottle which makes using it super easy and convenient.

This beverage we have here today has been known to help alleviate the symptoms of colds, flus and sore throats from time immemorial. We have honey, ginger and lemon which are great for your immune system. Please note- from research, it’s generally not encouraged to give a child less than a year old some honey.

Equipment

• Measuring jug
• Tablespoon
• Teacup/ Coffee Mug
• Tea strainer
• Grater

Instructions

1. Get your ingredients together. These include; 2 tsp Bee Well Honey
   1 tbsp freshly squeezed lemon juice
   1 1/2 tsp fresh ginger. peeled and grated
   250 ml boiling water
2. Put the grated ginger into the measuring jug. Pour the boiling water into the jug and allow the ginger to steep for about 5 min. (To steep is to soak  something in water or any other liquid, so as to soften, cleanse, or extract some constituent. In this case it’s the latter- we want to extract the nutritional benefits of ginger).
3. With a strainer on the teacup/mug, pour the ginger tea into the cup (straining the grated ginger pieces.)
4. Add lemon juice and Bee Well Honey to the cup. Feel free to add more honey to your taste. If the ginger taste is too strong for your liking, you may add more hot water. Enjoy!

Credit: Zimbokitchen

2 x 155 g Royal Ocean Pilchards in tomato sauce
700 g new potatoes
1/2 tsp salt
1/2 cup sweetcorn
1/2 cup carrots, chopped
1/2 cup green beans, chopped
1/2 medium red pepper, chopped
FOR THE DRESSING
2 tbsp cooking oil
2 tbsp vinegar
1 tbsp water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic, finely chopped
Here’s another super simple and super tasty salad you can have on your menu this holiday. My family absolutely enjoyed it. It’s best served lukewarm than cold. This salad can work great as a starter or even an accompaniment to the main. Give it a go in preps for your menu this holiday.

Equipment

Pot
Bowl
Tablespoon
Teaspoon
Instructions

Get your ingredients together. These include;2 x 155 g Royal Ocean Pilchards in tomato sauce
700 g new potatoes
1/2 tsp salt
1/2 cup sweetcorn
1/2 cup carrots, chopped
1/2 cup green beans, chopped
1/2 medium red pepper, choppedFOR THE DRESSING
2 tbsp cooking oil
2 tbsp vinegar
1 tbsp water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic, finely chopped

Cut the potatoes in half and put them in a pot. Add salt and enough water that comes up 3/4 way of the potatoes. Bring to the boil until tender. Set aside in a bowl until lukewarm.
In the meantime, prepare your carrots and green beans by steaming them for 2 mins. When done, add your red pepper and sweetcorn. Season with salt.
Tip the vegetables into the bowl with the potatoes. Give a quick, gentle mix.
Prepare your dressing by simply combining the ingredients together and giving a quick, vigorous whisk until the sugar dissolves.
Pour the dressing into the potatoes and vegetables. Mix well, ensuring the potatoes and vegetables are lightly coated by the dressing.
Separate the pilchards from the sauce. Break the pilchards onto the salad. Enjoy!

Credit: zimbokitchen

• 1 small eggplant
• 1 medium onion
• 2 large carrots
• Robot peppers (red, yellow & green)
• 1/2 punnet Broccoli
• 3 large baby marrow
• 1 tbsp dried sage
• 1/2 tsp salt
• 2 tbsp oil
• 30 ml lemon juice
• 30 ml Worcestershire sauce
• 1 tsp garlic, finely chopped

Here’s one of my favourite ways of preparing vegetables. I absolutely love love love it! I would say this is an any-day dish; mid-week, end-of week, weekend it’s so simple and needs little attention, it won’t matter.

I try to do this dish as often as I possibly could. All things being equal I would be happy doing it every single week the only thing changing, let’s say, being the vegetable combinations. One thing you could count on is that roasting veggies has this powerful effect of bringing out the natural sweetness of the vegetables.

Let’s not even talk about the aroma that fills the kitchen, it’s lovely, all you need is just to get your seasoning right. You will love it.

So this is a very convenient recipe to execute. If you are hosting a big group, a party or anything resulting in many mouths to feed, this the go to vegetable recipe. It allows you to carry on with preparing other dishes for the function whilst your veggies roast away without demanding a lot of your attention. That’s really powerful under high pressure situations.

Why not use this recipe to escape the monotony of always boiling or stir-frying your veggies. Serve with some roast meat, pork, fish, chicken, beef and even any of these meats stewed.

Substitution Ideas

You may use vegetables of your choice. Dried herb of your preference may be used in place of sage. Soy sauce may be used in place of Worcestershire sauce.

Let’s get started…

Do This

1. Get your ingredients together. Cut the vegetables into medium sized rough chunks. Put them in a bowl and drizzle oil on them.
2. Give a gentle toss to make sure every vegetable piece is coated with the oil. Sprinkle the salt and sage onto the vegetables. Gently toss the vegetables again.
3. Place vegetables in an oven tray and roast at 180 degrees Celsius for 20 minutes or until they tender and cooked.
4. Once vegetables are cooked, mixed together the garlic, lemon juice and Worcestershire sauce. Mix then pour this over your vegetables. Taste for seasoning and adjust accordingly. Enjoy!

Credit: zimbokitchen