Many of us spend valuable time and effort scanning the globe for the latest ‘exotic’ ways to lose weight and gain health. So often, we forget that South African traditional culinarypractices (ancient grains, low GI, organic, free range, food combining, fermenting, foraging) are atthe forefront of international trends.This stylish, proudly South African cookbook answers the unaddressed need for South African specific nutritional guidance, and offers innovative, delicious, modern and traditional recipes made with inexpensive, yet stylish ingredients. Authored by local Hartbeespoorters, dietician Mpho Tshudkudu and food anthropologist Anna Trapido, a former Get It front page personality, showcases international food trends in a gloriously gourmet South African context, using ancient grains, for a low GI,organic, free range, foraging pleasure – plus low cal cocktails! Part mouth-watering modern cookbook, part nutritional handbook, part social commentary, Eat Ting literally tingles with ancient, home-grown taste and goodness.Health does not mean deprivation and greedy gourmands will be entranced by recipes such as sorghum flapjacks with wild fig preserve and generous dollops of farm fresh, amasi curd creamcheese. Cold nights will be cosy and comfort-laden with deep, dark, slow cooked beef cheekor meltingly tender pulled lamb shank. Wild fruit smoothies compete with low-cal cocktails fora life that is as weight-wise as it is pleasurable.Based on extensive interviewing, readers will sigh, laugh and cry with recognition at the witty,poignant and inspiring personal stories. Along the way they will lose weight, gain health and find themselves. The recipes and ingredients are accessible, fun and funny without ever losing scientific and historical credibility.
WIN a copy of this book by completing and answering the entry form below. Competition closes 31 October.