January 14, 2020
Beetroot Burger with Sweet Potato Fries

Developed by Simone Kruger, Yellow Papaya Serves 4 Prep Time: 25 minutes Cooking Time: 15 minutes   2 tablespoons olive oil, 1 small red onion, finely diced 2 garlic cloves, finely chopped 1 tablespoon psyllium husk powder ½ cup rolled oats 2 (14-ounce) cans black beans, drained and rinsed 2 medium beets, grated 100 ml beetroot juice 1½ teaspoons smoked paprika Salt and freshly ground black pepper, to taste   2 large sweet potatoes, washed 2 tbsp olive oil   4 […]

January 14, 2020
Spicy Carrot Ginger Chickpea Wraps

Developed by Simone Kruger, Yellow Papaya Serves 4 Prep Time: 15 minutes   1 can chickpeas, drained 100 ml Rugani Carrot Ginger Juice 200 ml vegan mayonnaise (available at Food Lovers Market & Woolworths) ½ tsp turmeric ½ tsp cajun spice ½ tsp chilli flakes (omit if you want a milder wrap) Salt and pepper to taste A handful of baby spinach leaves for each wrap washed 1 avocado sliced Beansprouts for garnish 4 wraps   Place the chickpeas, juice, mayo, […]

January 14, 2020
Turmeric and Carrot Falafels

Developed by Simone Kruger, Yellow Papaya Makes 15 Prep Time: 15 minutes Cooking Time: 20 minutes   1 can chickpeas, drained 100 ml Rugani carrot and turmeric Juice 3 tbsp chickpea flour 1 tsp baking powder ½ tsp cumin ½ tsp paprika 1 tbsp olive oil Salt and pepper to taste   Place all ingredients in a food processor and blend to a coarse texture. Don’t blend to fine, you still need some texture to the mixture. If the mixture is […]

December 12, 2019
Rugani Beetroot & Berry Smoothie Bowl

Developed by Michaela Leach, Health Alignment. Also a Food Lover’s Market ambassador. Perfect Breakfast for these warm Summer days approaching. This bowl is creamy with the perfect hint of Rugani beetroot and fresh berry flavours bursting through. We love a good amount of toppings so really go wild with this bowl and have fun decorating them just the way you want. You will need: Measuring cups and spoons Blender 5 minutes Prep: freeze bananas for a couple of hours. Serves: 2 Ingredients: […]

December 10, 2019
Rugani Juice featured in Ride.co.za

Our new Rugani Juice flavours are featured in Ride.co.za, the go-to news site for your cycling and fitness-related news. Read the article Rugani adds new bursts of flavour to its range of veggie extract juice on Ride.co.za

December 4, 2019
Easy Rugani Carrot Flapjacks

Developed by Michaela Leach, Health Alignment. Also a Food Lover’s Market ambassador. These easy to make Carrot Flapjacks make for excellent breakfasts or lunch box fillers. They are so simple and fun to make with kids. They get a powerful punch of nutrients from the Rugani Turmeric-infused Carrot Juice All you need is: Non-stick frying pan Mixing bowl Measuring cups and spoons Grater Time: 20 minutes Makes about 8-9 flapjacks Ingredients: 2 cups of all-purpose flour 1 teaspoon of baking […]

December 4, 2019
Rugani Beetroot Hummus in under 5 minutes

Developed by Michaela Leach, Health Alignment. Also a Food Lover’s Market ambassador. This recipe is so quick and easy! It doesn’t require having to cook any beetroot before hand, all you need is some Rugani Beetroot juice and you are set to go! You will need: Blender Measuring cups and spoons 5 minutes Ingredients: 1 can chick peas rinsed 1 tablespoon of tahini Big pinch of salt 1 teaspoon of apple cider 1 teaspoon lemon juice 1/4 teaspoon garlic powder or […]

December 4, 2019
Rugani Zobo-infused Beetroot Parfait

Developed by Michaela Leach, Health Alignment. Also a Food Lover’s Market ambassador. These little breakfast parfaits can actually go down any time of day but they are an awesome way to start your day because they are packed with such great goodness using the new Rugani Zobo-infused beetroot juice. Prep: Soak chia seeds in beet juice over night or for at least 2 hours Time: 10 minutes Serves 2 You will need: Blender Measuring cups and spoons Ingredients: For the […]

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   […]