{"id":3695,"date":"2019-10-18T08:01:15","date_gmt":"2019-10-18T06:01:15","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=3695"},"modified":"2024-05-28T11:35:47","modified_gmt":"2024-05-28T09:35:47","slug":"try-these-pretty-pink-recipes-for-a-good-cause","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/","title":{"rendered":"Try these pretty, pink recipes for a good cause"},"content":{"rendered":"

Enjoy healthy meals with these pretty recipes and support a good cause during Breast Cancer Awareness Month with Pick ‘n Pay<\/strong> and their mushroom mission.<\/p>\n

R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide during October will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.<\/p>\n

Breakfast:<\/strong> Start the day on a healthy note with this delicious recipe:<\/p>\n

\"\"<\/p>\n

Spinach & Mushroom Baked Eggs<\/strong>
\nServes 4<\/strong>
\nIngredients:<\/strong>
\n5 medium leeks, sliced
\n500g portabellini mushrooms, sliced
\n3 cloves garlic, minced
\n400g baby spinach
\n2 Tbsp butter
\n2 Tbsp flour
\n350ml milk
\n2 tsp mustard
\nPinch nutmeg
\n\u00bd cup grated Parmesan
\n4 large free-range eggs
\nSalt &amp; pink peppercorns
\nOlive oil<\/p>\n

Method:<\/strong>
\n1. Preheat oven to 200\u02daC and prepare 4 ramekins on a baking tray.<\/p>\n

2. Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.<\/p>\n

3. In a large frying pan over high heat saut\u00e9 the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside.<\/p>\n

4. In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant.<\/p>\n

5. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer.<\/p>\n

6. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from
\nthe heat. Stir in the mushrooms, spinach and Parmesan.<\/p>\n

7. Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.<\/p>\n

—<\/p>\n

Lunch:<\/strong> Enjoy this pretty, fresh meal perfect for summer.<\/p>\n

\"\"<\/p>\n

Mushroom Buddha Bowl<\/strong>
\nMakes 2 bowls<\/strong>
\nIngredients:<\/strong><\/p>\n

1 cup cooked quinoa, red, white or mixed
\n1 cup kale
\nJuice of \u00bd lemon
\n\u00bd cup edamame beans, steamed
\n250g white button mushrooms, sliced
\n\u00bd cup thinly shaved raw beetroot
\n1 zucchini, sliced into ribbons
\n\u00bc cup fresh radish slices
\n2 Tbsp pickled onions
\nSalt and pepper
\nCreamy guacamole to serve:
\n1 ripe avocado
\nJuice of \u00bd lemon
\nHandful coriander leaves, picked of the stems
\nSea salt
\nPinch chilli flakes<\/p>\n

Method:<\/strong>
\n1. Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This
\ntenderizes them and removes any bitterness. Set aside.<\/p>\n

2. In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season them to taste and keep warm.<\/p>\n

3. Combine guacamole ingredients in a small jug. Using an immersion blender blend until very smooth.<\/p>\n

4. Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.<\/p>\n

5. When ready to serve squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole and use it as a rich and flavourful salad dressing.<\/p>\n

—<\/p>\n

Anytime nibbles:<\/strong> Serve up a gorgeous, pink snack plate.<\/p>\n

\"\"<\/p>\n

Beetroot Hummus with Warm Sesame Mushrooms<\/strong>
\nServes 4-6<\/strong>
\nIngredients:<\/strong>
\nFor the hummus:<\/strong>
\n1 x 400g can chickpeas, rinsed & drained
\n\u00bd tsp bicarbonate of soda
\n2 medium beetroot, cooked (about 1 cup)
\n2 garlic cloves
\n1 heaped Tbsp tahini
\n1 Tbsp lemon juice
\n2 Tbsp olive oil
\n1 tsp ground cumin
\nSea salt flakes
\nFor the Mushrooms:
\n250g portabellini mushrooms
\n1 garlic clove, minced
\nOlive oil
\nSesame oil
\n1 Tbsp sesame seeds, mixed
\nSalt &amp; pepper
\nFlatbread \/ pita to serve<\/p>\n

Method:<\/strong>
\n1. To make the hummus:<\/strong><\/p>\n

Put the chickpeas in a pot and cover with a few cm of water. Add the bicarbonate of soda and cook for 20 minutes until tender. Drain and rinse with cold water.<\/p>\n

Combine all ingredients in a blender and blend until smooth. Add ice cold water if you do not have a strong blender and need more liquid.<\/p>\n

2. To make the mushrooms:<\/strong><\/p>\n

Place a large frying pan on high heat. Drizzle a little olive oil and sesame oil into the pan. Fry the mushrooms until almost golden brown and then add the garlic and season with salt and pepper. Cook for a further 2 minutes until the garlic is golden brown.
\nRemove from the heat and sprinkle the mushrooms with mixed sesame seeds.
\nTop the hummus with the mushrooms and serve with toasted pita or flatbread.<\/p>\n

—<\/p>\n

Dinner:<\/strong> Keep it coastal with a touch of spice.<\/p>\n

\"\"Fragrant Mushroom & Fish Coconut Curry<\/strong>
\nServes 4-6<\/strong>
\nIngredients:<\/strong>
\n1 Tbsp olive or neutral oil
\n1 onion, diced
\n50g yellow curry paste (1 sachet)
\n1 x 400ml tin coconut milk
\n250ml fish stock
\nA small handful of lime leaves
\n700g firm white boneless fish fillets, cut into large pieces
\n250g white button mushrooms, sliced
\n150g fine green beans, trimmed
\n150g cherry tomatoes, halved
\n1 tablespoon lime juice
\n1\/2 cup fresh coriander leaves
\nSliced chilli, to serve
\nLime wedges, to serve<\/p>\n

Method:<\/strong>
\n1. Heat oil in large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant.<\/p>\n

2. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.<\/p>\n

3. Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.<\/p>\n

4. Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.<\/p>\n

5. Serve curry with steamed basmati rice \/ cauliflower rice and a sprinkle of fresh coriander and chilli.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy healthy meals with these pretty recipes and support a good cause during Breast Cancer Awareness Month with Pick ‘n Pay and their mushroom mission. R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide during October will be donated towards the purchasing of silicone […]<\/p>\n","protected":false},"author":80,"featured_media":3697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[459,517,63,346,431,460,458,516,350],"class_list":{"0":"post-3695","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-breakfast","9":"tag-breast-cancer-awareness-month","10":"tag-dinner","11":"tag-food","12":"tag-healthy","13":"tag-lunch","14":"tag-mushroom","15":"tag-pick-n-pay","16":"tag-recipe"},"yoast_head":"\nTry these pretty, pink recipes for a good cause - Get It Ballito & Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Try these pretty, pink recipes for a good cause - Get It Ballito & Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Enjoy healthy meals with these pretty recipes and support a good cause during Breast Cancer Awareness Month with Pick ‘n Pay and their mushroom mission. R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide during October will be donated towards the purchasing of silicone […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\" \/>\n<meta property=\"og:site_name\" content=\"Get It Ballito & Umhlanga\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItMagNC\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-18T06:01:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-05-28T09:35:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/10\/Mushroom-Buddha-Bowl-2-Large.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1620\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:site\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\"},\"author\":{\"name\":\"\",\"@id\":\"\"},\"headline\":\"Try these pretty, pink recipes for a good cause\",\"datePublished\":\"2019-10-18T06:01:15+00:00\",\"dateModified\":\"2024-05-28T09:35:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\"},\"wordCount\":933,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/10\/Mushroom-Buddha-Bowl-2-Large.jpg\",\"keywords\":[\"Breakfast\",\"Breast Cancer Awareness Month\",\"dinner\",\"food\",\"Healthy\",\"Lunch\",\"Mushroom\",\"Pick n Pay\",\"recipe\"],\"articleSection\":[\"FOOD & WINE\"],\"inLanguage\":\"en-ZA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\",\"url\":\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/10\/18\/try-these-pretty-pink-recipes-for-a-good-cause\/\",\"name\":\"Try these pretty, pink recipes for a good cause - 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