November 26, 2019
Exotic Tomato Salad with Rugani Beetroot Dressing

By Anine Strydom, Cultiv8  Ingredients:  4 Punnets of mixed tomatoes  2 spring onions, cut   ½ punnet of basil, mint, coriander and Italian parsley chopped  Pomegranate rubies  Salt and pepper to taste     Method:   Slice tomatoes in half, chop all herbs and toss through tomatoes  Cut spring onions and scatter onions and pomegranate rubies over tomatoes  Drizzle with beetroot vinaigrette before serving  

November 26, 2019
Bombay Rugani Carrot Salad with Cashews

By Anine Strydom, Cultiv8    Ingredients:  4-5 cups of grated carrot   1 tbsp orange zest   1 tbsp lime zest  1 garlic clove finely minced   1 tsp fresh grated ginger   ½ cup raisins   ½ cup toasted cashews  3 spring onions   ½ cup of fresh coriander   ¼ cup olive oil   3 tbsp fresh lime juice  3 tbsp of Rugani Turmeric and Ginger infused Carrot Juice   2 tbsp honey   ½ tsp salt  Pepper to taste   ½ tsp ground turmeric  1 tsp curry powder   ¼ tsp of cayenne pepper   […]

November 26, 2019
Rugani Beetroot Cured Salmon Salad with Apple, Walnut & Radish

By Anine Strydom, Cultiv8    Ingredients:  4 radishes thinly sliced  1 tbsp sea salt flakes  1 tsp castor sugar   1 tsp coriander seeds, lightly toasted   200g of smoked salmon   2 tsp English mustard   2 tbsp olive oil  1 tbsp red wine vinegar  2 tbsp Rugani Beetroot juice   2 cups of watercress leaves  ½ a punnet of flat leaf parsley torn   25g walnuts, toasted  1 Green apple, cored and thinly sliced     Method:  Mix beetroot juice with sugar, salt and coriander seeds.  Pour over salmon […]

November 20, 2019
Rugani Pineapple Marinated Chicken, Baby Marrow and Roasted Pepper and Whole Wheat Cous Cous salad

Developed by Simone Kruger, Yellow Papaya Serves 4   Prep Time: Overnight marinade and 20 minutes  Cooking Time: 45 minutes    Ingredients: For the marinade:  ¼ cup soy sauce  ¼ cup Rugani Pineapple juice  ¼ cup brown sugar  3 cloves garlic  1 tbsp grated ginger  1 tsp sesame oil  2 sprigs coriander, washed and chopped  6 chicken pieces    1 cup whole wheat cous cous  1 cup hot vegetable stock  1 tbsp basil pesto  1 red pepper, cut into slices and roasted  4 baby marrows, […]

November 20, 2019
Yogurt with Strawberries, Nut and Seed Crumble and Rugani Beetroot Reduction

Developed by Simone Kruger, Yellow Papaya Serves 4   Prep Time: 15 minutes  Cooking Time: 30 minutes    Ingredients: 2 cups double cream yoghurt  100 g seed mix  100 g mixed nuts, roughly chopped  200 g strawberries, stems removed and sliced  200 ml Rugani Beetroot and Zobo juice  50 ml honey or maple syrup    Method: In a saucepan heat the beetroot zobo juice and honey or maple syrup. Reduce on a low heat for approximately 30 minutes until 1/3rd of the original mixture or until the […]

November 20, 2019
Rugani Carrot, Buckwheat, Butternut and Butterbean Salad

Developed by Simone Kruger, Yellow Papaya Serves 4  Prep Time: 25 minutes  Cooking Time: 25 minutes    Ingredients: 2 Cups dehusked buckwheat  1 cup Rugani Carrot and Turmeric Juice  1 tsp butter  300 g butternut, skinned and cut into cubes  1 can butter beans  1 tbsp harissa paste  1 packet rocket    For the dressing  1 tbsp olive oil  50 ml Rugani Carrot and Turmeric juice  1 tsp dijon mustard     Method: Place the carrot and turmeric juice and 3 cups of water and heat until a boil. Add […]

November 14, 2019
Strawberry Coco and Rugani Carrot Juice Smoothie

Developed by Simone Kruger, Yellow Papaya  Ingredients:  50 ml Rugani Carrot Pineapple   1 cup frozen strawberries  40 ml coconut milk  1 tsp hemp seeds    Method:  Place all ingredients in a blender and blend till smooth. Optionally top with whipped coconut cream.       

November 14, 2019
Tomato Poached Eggs with Bacon Sourdough

Developed by Simone Kruger, Yellow Papaya  Serves 4   Prep Time: 15 minutes  Cooking Time: 25 minutes    Ingredients:  4 Eggs  1 red pepper, sliced  1 red onion, sliced  300 g cherry tomatoes  600 ml ZZ2 Tomato Juice  1 tsp Olive oil  8 slices sourdough bread, sliced and toasted  1 pack bacon  1 tsp cumin  Salt and pepper    Method:  Heat the grill of your oven to 200 °C. In a cast iron pan heat the olive oil and fry the […]

November 14, 2019
Rugani Juice Beetroot Fritters with Poached Eggs & Avocado Smash

Developed by Simone Kruger, Yellow Papaya  Serves 4 Prep Time: 25 minutes  Cooking Time: 20 minutes    Ingredients:  1 1/2 tbsp oil  50 ml Rugani beetroot juice  200g beetroot  200g sweet potato  240g chickpeas (drained)  1 tsp cumin  Salt and pepper  5 tbsp chickpea flour  1 avocado  1 lime, juiced  4 eggs     Method:  Grate the beetroot and sweet potato with the skin on. Place in a mixing bowl. In a pan, toast cumin for a minute then add olive […]

November 14, 2019
Rugani Thai Carrot and Sweet Potato Soup

Developed by Simone Kruger, Yellow Papaya for Rugani Juice   Serves 4  Ingredients:   1 tbsp olive oil   2 celery stalks, roughly chopped  1 onion, roughly chopped  2 large carrots, roughly chopped  2 sweet potatoes, peeled and roughly chopped  ½ tsp Thai red curry paste  4 sprigs coriander, extra for garnish  200 ml vegetable stock  250 ml 100% Rugani Carrot & Ginger Juice  1 stem lemongrass  Salt and pepper to taste  Garnish:   – Bean Sprouts  – Chilli Flakes  – Coconut Milk    Method:  […]