There’s something so alluring about a cookbook. From the nostalgia of flipping through the pages of tried and tested recipes – knowing you’ll get a taste later, of course – to beautifully displayed anthologies of carefully crafted instructions, cookbooks have stood the test of time.
That’s not to say that the internet’s wealth of recipes doesn’t hold up! Fact is there’s just something so special about sitting down with a collection of food images and feeling the weight of undiscovered potential in your hands.
But a good cookbook is more than just recipes – it’s a reference to every kitchen’s needs. And with so many dishes just waiting to be made, where do you even start?
Good news, we have found just the right cookbook packed with delicious dishes that also make you feel good.
The Herbalife Nutrition Cookbook is the perfect guide for Herbalife Nutrition lovers who are looking to add delicious meals to their healthy, active lifestyles. It’s ideal for Herbalife newbies, veterans, those who already indulge in Herbalife Nutrition’s delicious range of products, and those who want to start.
But what can you expect? It comes packed with over 80 delicious African- and European-inspired recipes, using Herbalife Nutrition’s range of products.
The cookbook contains plenty of meal ideas and even provides the nutritional content of each recipe to help you keep track of your nutrient intake. You can expect everything from breakfast, lunch, dinner, desserts, snacks and more. There is something to tickle every possible taste bud.
So, head over to the kitchen and get back to a healthy, active lifestyle with good eating habits with the new Herbalife Nutrition Cookbook.
Try these easy, yet delicious recipes from the Herbalife Nutrition Cookbook:
Banana cream pancakes
These pancakes are a delicious source of fibre, minerals and protein, making them a brilliant start to the day. You can try using different F1 flavours and vary the fruits to create new and interesting tastes.
1 ripe banana; 1 tablespoon apple cider vinegar, 150ml water; 1 cup rolled oats; 1 serving (6g) Multifibre; ½ serving (14g) PDM; 1 serving (26g) F1 Banana Cream Flavour; 1 tablespoon baking powder
Place all the ingredients in the order listed into a powerful blender and blend until you have a thick batter. Allow the batter to stand for five minutes while you preheat the pan.
Place a large non-stick frying pan on medium heat and allow to get almost hot.
Use a tablespoon to drop generous blobs into the pan and allow to cook on one side until golden brown, about two to three minutes. Turn over and cook on the other side for a few minutes until cooked. You can tell when they’re cooked in the centre as they’ll feel slightly springy to the touch.
If your pan isn’t non-stick, you’ll need to use some oil, such as coconut oil.
When the pancakes are all cooked, serve with a selection of fruit such as banana slices and lots of berries.
Tips: If the pan gets too hot all the pancakes will be burnt on the outside before cooking in the centres.
Use a powerful blender to make this pancake batter, so the oats get nicely ground in the machine. If you’re using a less powerful blender, you’ll need to blend the oats on their own first until they’re almost as fine as flour.
A favourite in the testing kitchen, these Nordics crispbreads are so versatile. Pair them with your own toppings for a fibre and protein-packed treat.
Makes approx. 50
20g sunflower kernels; 50g linseed; 50g sesame seeds, 100g rolled oats, 100g rye flour; 1 serving (26g) F1 Vanilla Cream Flavour; 225ml hot water
Heat the oven to 180 °C. Line two baking trays with parchment paper.
Add the dry ingredients to a bowl, mix then tip in the water, using your hands or a wooden spoon to combine the mixture.
Lift the paper off one of the trays and place half the mixture into it and flatten slightly with clean wet hands. Cover with another piece of paper the same size and using a rolling pin, roll out the dough very thinly into a rectangle, approximately 35 x 25cm. The dough should be really thin, about 2mm.
Remove the top layer of parchment paper and repeat with the other half of the dough.
Using a sharp knife, cut the dough into pieces without cutting through the paper and sprinkle with the sea salt flakes (optional). Slide the dough on the paper onto the two baking trays and place in the preheated oven to cook for 25-30 minutes until golden and crisp.
If you’re cooking these in a fan-assisted oven then both trays will cook evenly. However, if you’re using a conventional oven, you’ll either need to cook them one at a time or switch the trays around halfway through cooking and keep in mind they might take slightly longer to cook.
Store in an airtight container for up to two weeks.
Order the cookbook for around R221.44 from your Independent Herbalife Nutrition Member or visit www.herbalife.co.za