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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  

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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   […]

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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 […]

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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, […]

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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 […]

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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 […]

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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.       

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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 […]

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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 […]

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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:  […]