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Jozi Real Food (R)evolution Ready Made Meals, Store News and How To Get 4 Meals Out of 1 Chicken …

Good Morning to a decidedly cooler Jozi,  I hope you’re all finding it a relief from the sticky dense heat as much as I am. This week’s news really will just cover the store news without too much wading into the philosophy of our broader food context issues. There is so much planning and working on getting ready for the events launches as well as just focusing back on this store and supply, there aren’t enough hours in the day at the moment. Yet, this remains a heart-felt, happy place despite our challenges and a journey I trust. I write this with a mouth full of a dreamy cacao, macadamia and honey mix which is probably adding to my pleasure at being here, I keep forgetting to mention that we have that range in from The HoneyBear. You will not find a dreamier or healthier ‘Nutella’ substitute than these. Not that I […]

Lamb, Brinjal, Yoghurt and Pecorino Mock Lasagne

Jozi Real Food (R)evolution – Recipe Series Recipes inspired by SA’s most sustainable farmers Lamb, Brinjal, Yoghurt and Pecorino Mock Lasagne Ingredients: 1kg Aldersyde Farm leg of lamb mince 2 large organic brinjals – cut into thin slices 1 litre Gourmet Greek yoghurt 200g Gourmet Greek pecorino – grated 2 finely chopped onions 4 cloves garlic – finely chopped 2 tins organic Italian chopped tomatoes Rosemary – handful, finely chopped Juice of one lemon 2 Tb organic olive oil Method: Heat olive oil in a heavy based pot on medium heat. Add the onions and garlic and cook gently until soft and translucent, turn up the heat to high and add the lamb mince, stir for 5 minutes until browned. Add the tomatoes and leave to all simmer and cook gently for 15 minutes, add salt and pepper to taste. While that is cooking, baste olive oil over each side […]

Store News, Why Frozen Meat Is A Part of The Food Revolution and Jozi Real Food Heroes In The Spotlight…

If you’ve found us a touch serious, harried and quiet this week, it has much to do with financial year end, starting a new company on Pastel and our annual stock take. All very necessary but very dull, dry evils. A quirky issue with uploading year end batches to a new company had us down on systems for 2 days and we’ve all been a touch tense, though returning to normal finally. Whatever that is, we have no clue. 🙂 All it takes to return the joy sometimes is just seeing some of the produce that comes in and feeling that sense of being blessed that I feel so often here. It’s the small things that are the large things, without doubt – in this place and on this gravel road. Like the produce that came off in sterling condition again from our favourite local Jozi organic patch, Chartwell Veggie Patch. Their cocktail tomatoes […]

Jozi Real Food (R)evolution Food and Farm Hero’s and Heroines in the spotlight.

Celebrating Merryn Scott Tluczek, founder of Aloe Dale. Every since Kim from O’My Goodness showed up this week with her price decrease, I have been thinking back to the founding people in Jozi who brought the food revolution to the place it is at now. The book needs to be written about the group of people that shaped this space and their journey and I shall be writing it to acknowledge and celebrate them all. We were a motley crew 7 years ago, all driven by an unswerving passion for having something to do with getting organic produce and clean food onto Jozi plates. I’m feeling emotional today about this un-sung heroine who has been a part of our lives for some time. To all of you who have been eating and buying ‘Aloe Dale’ produce over the years, this incredible woman has been the reason you have been able […]

Store News, A New Recipe and SA Real Food Heroes to Take Note Of..

Dear Debbie I’m feeling a very notable rise in energy around food consciousness, not just in Jozi but in the wider SA realm and of course, globally. It is our task as Jozi Real Food activists to cement the food (r)evolution and our contribution towards it, in our own particular Jozi way. Our context has a very distinct tone, our place one where we have notable challenges around being connected to nature, to good food, to values while consumerism features in our backdrop culture and then too set against the pace of our lives here as a very busy, achievement oriented – ‘doing’ culture. We have very real limits when it comes to connection in Johannesburg and so our contribution towards how food evolvement and consciousness happens here, will be different to what is happening in Cape Town or KZN or rural Limpopo and then beyond. For the record, I like Jozi energy and purpose on this grid of change […]

SA Natural Snacks Business – O My Goodness Shows Leadership in Conscious Capitalism.

SA Natural Snacks Business – O My Goodness Shows Leadership in Conscious Capitalism.   Many conscious and ethical businesses contribute towards the SA Real Food (R)evolution and it is – without doubt – a space where business is done differently.   Of course it also attracts those that use the space to green-wash aggressively as they try and exploit labels but they are a relatively new phenomenon here and they garnish about as much respect from us as brine. And deep in our guts, we know them when we see them. Sometimes it takes a while to see through the polished retail veneer but at some point that feeling in our gut takes hold and we see through the smokescreen. We know that as we grow as a conscious consumer base, they will show up even more as they scramble to try and take advantage of a road that actually […]

Chicken, Leek, Courgette, Yoghurt and Cheddar Bake.

Ingredients:   2 packets CTOrganics chicken breasts 50g Mooberry butter or 2 Tb’s olive oil or coconut oil ½ cup Coconut Water 4 cups Gourmet Greek yoghurt 4 tsps’s raw honey of choice 4 tsp’s Dijon mustard 4 Organic courgettes – sliced thinly into noodles on a mandolin 4 Organic leeks – greens cut off – whites cut into small disks 150g Gourmet Greek cheddar or pecorino – grated Rock salt or choice or sea salt Cracked organic black pepper   Method:   Pre-heat your oven to 180 degrees. Heat butter or olive oil in a pan. Add the chicken breasts and brown on both sides then remove. To the pan, add your chopped leeks and cook gently for about 5 minutes until they are soft. Throw in the courgettes and stir-fry for another couple of minutes. We pre-cook these to let them lose any water prior so that it […]

Store News, Tasting Table, The Secret Jozi Chef and The Pink Table Project..

As per usual, I have too much to say about our very real Jozi Real Food Revolution space. There is always so much going on to talk about in what continues to be a very dynamic community and as a writer I’m compelled to tell it all. I cannot edit the way I communicate without losing who I am so I don’t write to please an audience, I write for those who can hear and appreciate me this way. For those who don’t and who just want short sound bites of what is in store – please follow our Facebook page – I’m getting back into the rhythm of putting up quick news of new things that come in so that’s the space if you don’t want the debate and musing. Before I go into the chatter that is , let me get the pertinent news relevant to the store out the way first. The big news […]

Brennaissance Beef Osso Bucco

Recipe – 1 packet serves 2 – if you double the recipe or treble – add an hour to the cooking time per packet JOZI REAL FOOD REVOLUTION – RECIPE SERIES Recipes inspired by SA’s most sustainable farmers. Breannaissance Beef – Osso Bucco This is from beef from a farm only veldt rearing indigenous African cattle on rich, biodiverse veldt only. This recipe works equally as well with the short-rib and brisket cuts. Ingredients: 1 pack Osso Bucco, Short-Rib or Brisket 2 Tb’s olive oil 1 onion finely chopped 2 large carrots finely chopped 2 celery stalks and leaves – finely chopped 3 cloves of garlic – finely chopped Salt and pepper 3 cups beef or chicken stock – best one to use is the free range beef stock jars made with bones from Brennaissance beef 3 cups water Fresh thyme sprigs 2 bay leaves 1 cup of organic red […]

What’s Exciting In Store This Week, Recipe Ideas and Food Revolution Natter…

Remember the last newsletter with the dismal talk about drought and the state it had our farmers in? Here we are, a week later with relief, rain abounds in Jozi, the relenting heat has taken a back seat and our souls are experiencing a similar relief to the soil. This makes me happy. If this continues, farmers woes will lift and we can start looking forward to the greater variety of organic, seasonal produce that summer offers. We’re already seeing it this week. My delights in-store this week on the organic fresh produce front have without a doubt been the large indigenous cucumbers, an abundance of garlic, garlic chives, green patty pans, the first crop of Summer salad tomatoes, nectarines, beetroot, green peppers, gems, sweet corn and leeks. The thing with beetroot and summer is that it’s very hard to make a salad with roast beetroot that isn’t silly delicious. Cube beetroot, toss […]