Crust Ingredients:
1¼ cups raw almonds {or another nut}
6 soft medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil
White Layer Ingredients:
1½ cups raw cashews, presoaked and strained {soak overnight for best results, or soak in boiling water for 20 minutes if in a rush}, at room temp
3 tbsp lemon juice, at room temp
2 tbsp non-dairy milk, at room temp
6 tbsp maple syrup (or liquid sweetener of your choice), room temp
2 tsp pure vanilla extract
dash of salt
Pumpkin Layer Ingredients:
White layer mixture, minus ¾ cup of it, which should be set aside (see step 4)
2 tbsp maple syrup (or liquid sweetener of your choice)
2 tbsp coconut oil, liquified
1¼ cups pumpkin puree, room temp
2 tsp cinnamon
¼ tsp allspice
¼ tsp cloves
⅛ tsp nutmeg
⅛ tsp ground ginger
Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a springform pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
Place all white layer ingredients into a high-speed blender {I used my Vitamix for this recipe} and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {you can freeze the pumpkin layer for about 20 minutes first if you like to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake
Doubled up on the recipe as 6″ is a tiny tin, it eventually made an 18cm springform tart. I substituted butternut for the pumpkin, honey for the maple syrup & used coconut milk. I left out the “all spice” as I couldn’t find any at the shops. Cooked the butternut a day before, just to give it ample time to drain. Topped the cake with a little bit of the sticky crust. Blend the cashew nuts in batches to get a smooth consistency. This cake is ideal for someone who follows the “paleo” lifestyle.

Photo: Lesdee Gloak Bam


If you have a special occasion coming up or you simply need to lose weight fast, the Cabbage Soup Diet may be just what you need.

Although not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.

Pros and Cons of the Cabbage Soup Diet:

You’ll lose weight fast, and for the week, you can eat as much of the foods listed in the program as you want.
Although the diet is only for seven days (and shouldn’t be followed for longer), it provides a great “kick-start” for a more moderate diet.

Some people find the soup bland.
Others report feeling light-headed, weak, and have suffered from decreased concentration (although I hear that many people think the diet is worth the effort anyway, since they lose so much weight!).

What the Cabbage Soup Diet is NOT:
The Cabbage Soup Diet is sometimes referred to as the “Mayo Clinic Diet,” the “Sacred Heart Hospital Diet,” and by many other names. Interestingly, this diet is not affiliated with either the Mayo Clinic or the Sacred Heart Hospital system.

Number 1 Reason why the Cabbage Soup Diet Fails
As mentioned, the soup can tend to get a bit bland, especially since you are eating it several time a day….every day for a week. For this reason alone, a lot of people drop the diet.

For some additional flavour, add dried herbs, eg. Basil. Sage, Origanum & Parsley, as well as some crushed garlic (all according to your own preferences).

The Problem With Most “Mainstream” Diets
Most diets – especially “mainstream” diets, and those recommended by major medical institutions – work slowly but surely, resulting in around of ½ kg weight loss per week.

This “slow and steady” way to lose weight is certainly healthy, but suffers from one major flaw: most people get discouraged and quit whatever diet they are on if they don’t see results quickly. This is how the Cabbage Soup Diet can be your savior and catalyst into a more long term solution.

Seven Keys to Success
Follow the diet to the letter!
Drink at least 4 glasses of water per day (or more!).
Remember – it is only seven days long!
Complement the diet with a quality daily multi-vitamin.
Print information from this site and refer to it daily (especially the 7 Day Plan!).
Eat plenty of soup – the more you eat, the more you should lose! Do not try to starve yourself or you’ll probably cheat (this is what we don’t want).

2 large white onions
1 or 2 garlic cloves (garlic lovers: add an extra 1 or 2 cloves!)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 punnet of mushrooms
1 bunch of celery
Half a head of cabbage
Seasoning (to taste, eg. Dried Basil, Dried Sage, etc.)

Slice or dice onions with garlic, put in a very large pot.
Cut the green pepper into bite size pieces and add to pot (seeds and membranes removed).
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes.
Use about 12 cups of water, cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

Your 7 Day Eating Plan –

Day One:
Eat all of the fruit you want (except bananas).
Eat only your soup and the fruit for the first day.
For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice.
Try to eat leafy green vegetables and stay away from dry beans, peas and corn.
Eat all the vegetables you want along with your soup.
At dinner, reward yourself with a big baked potato with butter.
Do not eat fruit today.

Day Three:
Mix Days One and Two:
Eat all the soup, fruits and vegetables you want.
No Baked Potato.

Day Four:
Bananas and Skim Milk:
Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup.
This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatoes:
Up to 560g of beef and up to six fresh tomatoes.
Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body.
Eat your soup at least once this day.
You may eat boiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute boiled fish for beef on one of the beef days (but not both).

Day Six:
Beef and Vegetables:
Eat to your heart’s content of beef and vegetables this day.
You can even have 2 or 3 steaks if you like, with leafy green vegetables.
No Baked Potato.
Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself.
Be sure to eat your soup at least once this day.

Day 8 and Beyond:
The Cabbage Soup Diet is not suitable for long-term weight loss.
The Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.
Many struggle in long-term plans due to lack of willpower.
Source: Martie White


1 cup smooth peanut butter
3 large eggs
1 tablespoon vinegar
1/2 tsp baking soda
1 tsp granulated white sugar
Preheat oven to 180°C
Grease two 3 inch x 5 inch mini loaf pans.
In a medium bowl, combine all the ingredients.
Hand whisk or use mixer to mix until everything is smooth.
Divide batter equally between the two loaf pans.
Bake for about 25 minutes until breads are fully cooked or toothpick
inserted comes out clean. Let breads cool before slicing and serving

Foto: Vanita van Wyk


Meng saam:
1,5 kg bruismeel
250 ml klapper
5 ml sout

Smelt 500 g botter saam met 500 ml suiker.
Meng by:
500 ml Amazi
2 ekstra groot eiers
Meng in by bruismeel mengsel.
Bak teen 180°C 17 minute, draai pan om vir nog 17 minute. Keer uit op oondrak en droog teen 100°C vir 5 ure.
Bron en Foto: Johan Snyder
Eish, so pas ‘n foutjie gemaak met my karringmelk resep.
Ek het vergeet om die eiers in te gooi, na dit gebak is lyk die tekstuur steeds dieselfde as gewoonlik.
Ek vermoed dat dit egter ‘n bietjie meer bros gaan wees.
Dalk kan die wat nie eiers eet nie dit in gedagte hou sodat hulle ook ‘n lekker karringmelk beskuitjie kan bak.
Ek het so pas van die eerste gedroogtes geëet en daar is nou wragties geen merkbare verskil nie.



Dit hou nie lank nie want dis so lekker.

Crazy Chocolate Cake Recipe (No Eggs, Milk, Butter)

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purpose sugar)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Preheat oven to 180°C

Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third large depression. Pour water over all. Mix well until smooth.

Bake on middle shelf of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Posted by and photo off  Mae van der Westhuizen



Genoeg vir: 4
Oondtemperatuur: 160 ºC

1 liter vanieljegeur-sojamelk
250 ml sago
1,5 ml fyn neutmuskaat
1 kaneelstokkie
250 ml suiker
75 ml suiwelvrye margarien
5 ml vanieljegeursel
4 groot eiers, geskei
75 ml gladde appelkooskonfyt

Verhit die melk tot net voor kookpunt. Voeg die sago, speserye en 2 ml sout by. Laat prut vir 10 minute oor ’n lae hitte tot die sago deurskynend is.
Voeg 125 ml van die suiker, die margarien en die vanieljegeursel by en roer goed.
Haal van die plaat af en roer die eiergele by tot goed gemeng. Gooi in ’n liggies gesmeerde oondbak. Skep die appelkooskonfyt oor.
Klop die eierwitte styf. Klits die orige 125 ml suiker ’n lepel op ’n slag daarby. Smeer oor die sago en bak vir 40 minute of tot gestol en ligbruin aan die bokant.
Foto: Bettie Venter



soya patties adelletested

Lunch: hamburger. I taught my friend, Annie, how to make soya patties today.
use 1/2 a 500g pkt soya mince in flavour you like. We like beef & onion. Add water (about 400ml) & soak for 15 min. Then add one egg & thicken with flour (about 250ml) & whisk. Fry in oil for 3-4min & flip to cook other side. 2 heaped tbsp makes 1 large pattie.
We ate it with a spinach leaf, sliced tomato, fried egg on cheese roll. Sauce was fried mayo & chutney sauce. You can also mix mash into patties if you like. Sometimes we have the patties in place of meat with rice, potato & veg. The other morning we had some on crumpets with tomato & onion stew for breakfast. 1/2 pkt makes 6-8 large patties.

RECIPE AND PHOTO: Adelle Gascoyne

Photo and alternative:
Ann Till – Made these today as mini burgers after saving this post for a while. Instead of using flour, I used mash potato flakes and mashed some canned white beans plus I added some Robertson’s Portuguese Chicken Spice and Crown National Stetson burger spice. Just wanted to say that they came out perfectly – husband said they were super yummy (with some home made tomato and onion relish)


lc broodntested

Updated: If you like Garlic bread you may want to try the Cloud Garlic Bread – Mmm so yummy!
carb-free Garlic bread – only 4 ingredients
Ridiculous Amount of Ingredients:
3 eggs, separated
3 Tablespoons cream cheese
¼ teaspoon baking powder (or cream of tartar)
Optional ingredients: 1 TBS Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other fav spices/herbs
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this:

Foto:Marie Grobler


ESlabs Arabictested


True to my nature, that is 99.9% of the time, I will use a recipe as a starting point and modify as I go along.
As I wanted to see if this famous Arabic dough will work and can be modified to “Vegan” I decided to use almond milk and omit the milk powder.
As my vegan family members, will unfortunately not be able to share in this batch, I then decided to add some bacon and cheese to the mix as another part of my experiment. You can keep it vegan by omitting the bacon and using vegan cheese if you like.

500 ml (2 cups) warm almond milk
60 ml (4 tbsp) sugar
30 ml (2 tbsp) yeast (2 x 8 g packets)
500 ml (2 cups) cake flour
1.25 ml (¼ tsp) salt
Mix together and set aside for 15 minutes to form a nice foam head.

Then add:
125 ml (½ cup) oil
750 ml (3 cups) flour
5 ml (1 tsp) baking powder (optional, I did add it)
Mix well and knead with dough attachment in stand mixer for 7 minutes. Yeah, for a stand mixer!!!

After 6 minutes kneading, add the following without stopping your mixer:
40 g bacon bits (you can add more if you prefer, unfortunately that’s all I had available)
60 g grated cheddar cheese – or any sharp yellow cheese
100 g grated mozzarella cheese
Continue to knead for the last 1 minute till well mixed.

Oil your hands and prepare shapes as you like.
Let proof/rise for 30 minutes.

Before baking, egg wash dough and sprinkle with sesame or poppy seeds, or dust with flour.
Bake at 180C / 350F for about 20-25 minutes or baked through and have a nice brown head.

Recipe credit: Gail Haselsteiner
Modified, prepared, tried and tested by: Es Slabs



1 koppie koekmeel
1/4 teelepel sout
2 teelepel bakpoeier
2 eetlepels kakao
1/2 koppie suiker
1/2 k melk
2 teelepels vanilla geursel
2 eetlepels gesmelte botter

Meng apart:
1/2 koppie suiker
2 eetlepel kakao
1/4 teelepels sout
Sif droe bestanddele saam.
Voeg suiker by.
Voeg melk, botter en geursel by en meng goed.
(Dit is ‘n baie stywe deeg).
Skep in gesmeerde bakskottel.
Strooi suiker en kakao mengsel droog bo-oor.
Gooi 3k kookwater stadig oor en bak @ 180*C vir 40-50 minute.
NB!! GEBRUIK GROOT BAK, anders gaan dit oor die kant loop.
Dit is nie ‘n baie soet poeding nie, so as jy hom soeter wil he, gooi dan 3/4 koppie suiker in beslag in plaas van 1/2 koppie.
Bron: Bets Lourens se vriendin Elna v d Westhuizen,
Foto: Bets Lourens