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Tim Noakes joins Penguin Random House South Africa authors to make Banting more affordable

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Penguin Random House South Africa (PRHSA) is proud to announce that Professor Tim Noakes will co-write his next Banting book with PRHSA authors Bernadine Douglas and Bridgette Allan.

The Banting Pocket Guide will be published in partnership with The Noakes Foundation (TNF) early in 2017.

Noakes, who started the Banting revolution in South Africa, and TNF are passionate about making the Banting lifestyle affordable and accessible to all South Africans. Douglas and Allan share this objective and have already made the low-carb, high-fat (LCHF) diet more inclusive with their books The Banting Solution and Die Banting-oplossing, published early in 2016.

The Banting SolutionDie Banting-oplossing

 
The Banting Pocket Guide will be user-friendly and provide all the tips and advice readers will need to start, successfully conclude and maintain their Banting diet. It will also offer more affordable solutions and include products that are more accessible to people of all walks of life. The author trio and TNF are also planning further Banting titles in this line with PRHSA.

On his decision to join PRHSA and The Banting Solution authors Douglas and Allan, Noakes says:

The focus of TNF’s Eat Better South Africa! campaign is to take the Banting Revolution to all South Africans. I am very appreciative of the chance to partner with Bernadine and Bridgette to advance our common goal – to help all South Africans understand that what we eat each day is a key determinant of our long-term health. This book provides practical information of how we can eat high-quality, healthy foods, even on a restricted food budget.

PRHSA is thrilled to have TNF on board. The foundation is a non-profit corporation founded for public benefit. Its aims are to advance medical science’s understanding of the benefits of a LCHF diet by providing evidence-based information on optimum nutrition that is free from commercial agenda. Jayne Bullen, manager of TNF says: “We are excited about this new partnership to support dietary changes needed in all populations with a clear message of Ubuntu behind it. Noakes’s proceeds from this book will go towards the TNF’s Eat Better South Africa!”

Douglas and Allan feel very privileged to have Noakes and his foundation involved in their next book. Allan said: “With the involvement of Tim and his fantastic team I am tremendously excited at the potential that The Banting Pocket Guide has to improve health across South Africa.” Douglas added: “It’s an absolute honour to have Prof. Noakes and The Noakes Foundation on board to take a healthy lifestyle to the next level.”

PRHSA is also looking forward to publishing the follow-up to Noakes’s Challenging Beliefs in 2017. The new book will include more on the LCHF diet and the highly controversial HPCSA trial.

Book details

  • Die Banting-oplossing: Jou laekoolhidraat-gids vir permanente gewigsverlies by Bernadine Douglas, Bridgette Allan
    EAN: 9781776090365
    Find this book with BOOK Finder!

Nuut: Gebeur dit met almal? Reguitpraat oor puberteit deur Antje Helms, vertaal deur Anthony Moen

Gebeur dit met almal?Gebeur dit met almal? Reguitpraat oor puberteit deur Antje Helms, vertaal deur Anthony Moen, is nou beskikbaar by Protea Boekhuis:

Jou liggaam verander, nuwe emosies verwar jou en jy het honderd duisend vrae wat jy nie weet hoe of vir wie om te vra nie. Jy is skielik fyngevoelig, selfbewus en sommer net moeilik… Maar hoekom? En hoekom is daardie pes van ’n meisiekind ewe skielik vir jou so oulik?

As al die bogenoemde waar is, is hierdie boek vir jou. Want jy is ’n “puber” en ’n nuwe wêreld gaan vir jou oop.

Selfs nog voor jongmense vir die eerste keer seks en seksualiteit ondervind, wonder meisies en seuns reeds ’n geruime tyd oor al hierdie dinge. Ouers weet meestal nie hoe om sulke sensitiewe vrae te beantwoord nie en het nie noodwendig tyd om by te hou met wat in hul tienerkinders se koppe aangaan nie. Met die gevaar van ongekontroleerde bronne op die internet vandag, is dit belangrik om die regte inligting van ’n betroubare bron te verkry, en dis wat hierdie boek poog om te doen. Jan von Holleben het op kreatiewe en prettige wyse die avontuur van grootword deur middel van foto’s daargestel, en Antje Helms gee insiggewende antwoorde op ’n direkte, maar sensitiewe, manier. Die boek bied antwoorde op allerhande vrae oor puberteit en seks wat jongmense nie noodwendig vir hul ouers wil vra nie.

Boekbesonderhede

Join Quivertree Publications at a pop-up market in Cape Town - with discounted books

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Braai: Reuben on FireThe Low Carb Solution For DiabeticsThe Great South African CookbookReal Food - Healthy, Happy ChildrenEat Ting
Indigenous Plant PalettesCook BetterStar FishTartsThe Real Meal RevolutionA Life Digested

 
Quivertree Publications will be hosting a pop-up market from 2-3 December 2016 at 147 Main Road, Rondebosch.

There will be a Quivertree Book Shop selling your favourite Quivertree titles at a discount – come and stock up on your Christmas gifts here!

Reuben Riffel, Pete Goffe-Wood and Obie Oberholzer will be around from 3 PM on the Friday afternoon to sign books.

On 3 December, there’s a fun food workshop for children (ages two to six), hosted by experienced clinical dietician Kath Megaw’s Nutripaeds team in the photographic studio. Designed to expose children to sensory experiences, teach them about healthy ingredients, and help them develop fine motor skills, this event costs R120 per child, and prior booking is essential. (Please email thembela@quivertree.co.za or call 021 686 6849.)

But that’s not all, below is a list of stallholders that you can expect to see at the market:

Peta Becker, crochet art
Jackie Knutsen, sojo children’s wear
Dan Wickham, Garagista artisan beer
Janine Davidson, Scarab jewellery
Pete Goffe-Wood, steak rolls
Karen Canning, lis-spa, beauty products and treatment vouchers
Ilse Menck clothing
Nondumiso wine
Ceramics by Louise Gelderblom & Karen Henstra
Skinny laMinx
Amanda and Kathleen from Nutripaeds will host a Clever Cooks children’s food workshop in the photographic studio
Verushka Louw – cakes, biscuits and pastries

Event Details

  • Date: Friday, 2 and Saturday, 3 December 2016
  • Time: 10:00 AM to 6:00 PM
  • Venue: Quivertree Publications
    147 Main Road
    Rondebosch
    Cape Town | Map
  • Facebook event: Click here for more

Book Details

Rooi Rose Kuierkos deur Vickie de Beer - want kuier is immers lekker (Plus: Twee heerlike resepte)

Rooi Rose KuierkosRooi Rose Kuierkos, saamgestel deur Vickie de Beer, is nou beskikbaar by Human & Rousseau:

In Kuierkos kuier ons saam met ons hartsmense – familie en vriende. Ons hou familiefeeste en vier Moedersdag en hou ‘n fyn tee vir ouma, want so word ons herinner aan waar ons vandaan kom. Kuier saam met vriende is ook hoog op die prioriteitslys te wees, want wat is nou lekkerder as om ‘n sop-opskop te hou, te braai of sommer net te gaan piekniek hou? Sluit ook die jaar op ‘n gepaste noot of: Hou Kersfees saam met oud en jonk. Want kuier is immers lekker.

Oor die samesteller

Vickie de Beer is die afgelope 13 jaar die kosredakteur van Rooi Rose, maar haar liefde vir kook kom van haar ma af.

 

* * * * * * * *

 
Probeer gerus die volgende twee resepte uit Kuierkos:

Pizza

Die lekkerste manier van kuier: Sit die pizza in die middel van die tafel en laat elkeen stukke afbreek en smul.

Genoeg vir 6

gekaramelliseerde uitjies
20 piekeluitjies geskil
10 salotte, geskil (of nog uitjies as jy nie kan kry nie)
2 knoffelbolle, punte afgesny sodat die huisies oop is
8 tiemietakkies
150 g botter, in blokkies gesny
45 ml olyfolie

basis
500 g meel
10 g kitsgis
5 ml sout
375 ml water
15 ml vinkelsaad
15 ml winterspeserymengsel, opsioneel (resep heel regs)
45 ml olyfolie
15 ml knoffel, fyngekap
60 ml dennepitte of sonneblomsaad, gerooster, vir opdiening
125 ml crème fraîche, vir opdiening
oreganumtakkies, vir opdiening tiemietakkies, vir opdiening

gekaramelliseerde uitjies
1. Voorverhit die oond tot 160 °C.
2. Sit die uie, knoffel, tiemie en botter in ’n oondpan. Besprinkel
met olyfolie en rooster vir 45 min. of
tot sag en gekaramelliseer.

basis
3. Meng die meel, gis en sout met die hand of met ’n spaan in die bak van ’n staanmenger. Voeg die water stadig by en meng vir 3-5 min. teen ’n stadige spoed tot die deeg bymekaarkom. Meng vir nog sowat 4 min.
4. Bedek met ’n vadoek en laat rus vir 30 min. of tot dit tot dubbel die grootte gerys het.
5. Verhoog die oond se temperatuur tot 210 °C en sit ’n bakplaat daarin om warm te word. Verdeel die deeg in 2, rol liggies uit en strooi vinkelsaad en die speserymengsel oor. Rol sodat die speserye in die deeg vassit en rol dan dun uit.
6. Meng die olyfolie en knoffel en verf aan die deeg.
7. Sit die deeg op die warm bakplaat en bak vir 15-20 minute tot goudbruin.
8. Druk die sagte knoffel uit die huisies en meng met die crème fraîche.
9. Rangskik die uitjies op die basis, gevolg deur die dennepitte, en skep groot eetlepels van die knoffel-crème fraîche daarop. Rangskik heel laaste oreganum- en tiemietakkies bo-op.

winterspesery- mengsel

Maak hierdie geurige speserymengsel en bêre dit in die yskas. Ek gebruik dit ook om bredies te geur.

Maak 250 ml

45 ml koljander
30 ml vinkel
15 ml komyn
15 ml mosterdsaad
6 kardemompeule
2 heel naeltjies
10 ml swartpeper
15 ml knoffel, fyngekap
1 brandrissie, vliesies en pitjies verwyder (opsioneel)
4 lourierblare, gekrummel
15 ml bruinsuiker

1. Rooster die koljander, vinkel, komyn, mosterdsaad, kardemompeule en naeltjies vir 3-4 min. oor hoë hitte in
’n braaipan.
2. Stamp fyn met ’n stamper en vysel.
3. Meng die swartpeper, knoffel, rissie, lourierblare en suiker in.
4. Bêre in ’n lugdigte houer in die yskas.

’n Lekker laaang bruschetta

Sit dié lang bruschettas voor met ’n verskeidenheid bolae, Parmaham en ander kouevleise sodat almal hulself kan help.

Genoeg vir 6

2 baguettes
2 knoffelhuisies, gekneus
80 ml olyfolie

1. Voorverhit die oond tot 220 °C.
2. Sny die baguettes in die lengte middeldeur, smeer met knoffel en verf olyfolie aan die binnekante.
3. Rooster vir 5-8 min. of tot goudbruin en bros.

gemarineerde dun groenboontjies

Genoeg vir 6

200 g dun groenboontjies
250 ml olyf- of avokado-olie
60 ml witwynasyn
15 ml Dijonmosterd
1 knoffelhuisie, fyngekap
5 ml heuning
2 hande vol pietersielie, fyngekap
60 ml dennepitte of sonneblomsaad, gerooster

1. Kook die groenbone vir 2-3 min. in soutwater.
2. Dreineer, dompel in yswater en dreineer weer. Skep in ’n skoon glasbak.
3. Meng die olie, witwynasyn, mosterd, knoffel, heuning, pietersielie en dennepitte en sprinkel oor die groenbone.

Boekbesonderhede

The Lose It! Magazine Cookbook - A collection of the Lose It! team's best recipes ever

The Lose It! Magazine CookbookJonathan Ball Publishers is proud to present The Lose It! Magazine Cookbook: A collection of our best recipes ever:

Filled with delicious and easy low-carb, high-fat recipes for the busy home-cook, this is a beautifully photographed addition to the health-conscious South African cook’s shelf.

The cookbook is compiled from favourite recipes from Lose It! Magazine, the magazine dedicated to low-carb, high-fat healthy eating. Lose It! Magazine has grown from a quarterly magazine to a bi-monthly publication, with a dedicated social-media following. Lose It! gives its legions of loyal readers everything you need to know to follow the low-carb, high-fat diet plan, and in the process lose weight, clear your head, increase your energy levels and sleep better – all while eating delicious, satisfying meals that are easy to prepare.

The Lose It! Magazine Cookbook includes tried-and-tested favourites and 20 brand new recipes, and over and above the usual contenders (meat dishes, fish and chicken), includes chapters dedicated to vegetarian options, nut- and dairy-free alternatives, and sweet, low-carb treats. Each recipe includes a fat, carb and protein break-down, and expert guidelines for sticking to the lifestyle are provided. Best of all, the recipes are delicious, appealing, fresh and tasty, cooked from easily sourced South African fresh produce.

Book details

Get nostalgic with Penguin Random House and Giving Back Childhood

Giving Back ChildhoodStruik Lifestyle is proud to present Giving Back Childhood: Childhood memories and recipes from 50 well-known and big-hearted South African heroes:

In Giving Back Childhood, celebrities from the world of sport, music, media, academia, business, politics, literature, food and entertainment, as well as unsung heroes at the Red Cross War Memorial Children’s Hospital, share some of their own personal memories of food and childhood, as well as the recipes that are the on-going connection to those memories.

To mark the 60th anniversary of the establishment of the Red Cross War Memorial Children’s Hospital in Cape Town, this book of memories and recipes offers you the opportunity to contribute to the outstanding and life-saving medical treatment that the Hospital provides on a daily basis to the children of Southern Africa and many other countries on the African continent. Without the generosity of donors and the general public, much of this work would simply not be possible. All children need to dream, they need hope for the future – and for that they need good health. By purchasing this book, you can help to give the young patients of this Hospital their childhood back.

Foreword by HRH Prince Henry of Wales

Contributors: Raymond Ackerman, Elana Afrika-Bredenkamp, Prof. Andrew Argent, Prof. Dave Beatty, Lynn Bedford Hall, Evita Bezuidenhout, Sr Jane Booth, Zoë Brown, Schalk Burger, Yvonne Chaka Chaka, Gareth Cliff, Prof. Alan Davidson, JP Duminy, Max du Preez, Chris Erasmus, Pieter Ferreira, Devi Govender, DJ Fresh, Prof. Adam Habib, Barry Hilton, Abdullah Ibrahim, Prof. Jonathan Jansen, Danny K, Amy Kleinhans-Curd, Siya Kolisi, Dylan Lewis, Katlego Maboe, Braam Malherbe, Frans Malherbe, Dr Nomafrench Mbombo, Jenny Morris, Ryk Neethling, Michael Olivier, Sheryl Ozinsky, Kamini Pather, Gary Player, ProVerb, Reuben Riffel, Prof. Heinz Rode, Analjit Singh, Pippa Schou, Lionel Smit, Wilbur Smith, John van de Ruit, Jan Hendrik van der Westhuizen, Wouter van Warmelo, Derek Watts, Prof. Heather Zar, Helen Zille

Book details