How bad is social media really? Izelle Hoffman weighs in

In 2020, no business or brand can afford to be 'offline', we have to post, to promote, to be seen, but how can we possibly strike a balance between social media and real life? Is it even possible?

According to our mindfulness expert - Izelle Hoffman, it is! I spoke to her about that and her incredible city lamb skewers, perfect for the braai without the phone this weekend! 

Lamb and fig skewers with minty apricot glaze

Braai Day Show Stopper all the way! Make it Fresh and you WILL impress!

Prep time: 10 minutes

Cooking time: 8-10min

Servings: 6

600 g lamb, cut into chunky cubes

12 spring onions, cut into 4 cm pieces

6 figs, halved

1 Tbsp olive oil

Fresh Mint for Garnishing

Glaze

200 g dried apricots, chopped

2 cups hot water

2 Tbsp raw honey

zest of 1 lemon

2 Tbsp red wine vinegar

1 tsp chilli flakes

1 tsp crushed garlic

1 tsp Oryx desert salt

handful of chopped fresh mint

1. If using wooden or bamboo skewers, soak the skewers in water for at least 30 minutes – this will prevent the glaze from sticking and burning during cooking.
2. Thread the skewers starting with a piece of lamb, followed by spring onion, half a fig and spring onion again. Repeat.
3. Heat the olive oil in a frying pan and cook the skewers for about 3 min on each side. Alternatively, drizzle the skewers with olive oil and cook on the braai.
4. In the meantime, combine all of the glaze ingredients in a saucepan. Bring to a simmer and allow some of the liquid to evaporate until you get a relatively thick sauce.
5. Once the skewers are cooked, pour over some of the glaze and cook for a further 30 seconds.
6. Garnish with fresh mint and serve immediately with the leftover glaze on the side.

Why do we make use of these ingredients:

Oryx Salt What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sun-dried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and anti-fungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.

Garlic Antiviral, antifungal and anti-inflammatory, garlic assists in detoxification and boosting the metabolism, and is a natural dewormer that kills parasites. I use both black and white fresh garlic, and keep dried garlic powder and flakes in my pantry.

Olive Oil We all have our reasons why we prefer certain oils, but without a doubt my oil base of choice is olive oil, specifically for its amazing health benefits. Olive oil helps reduce inflammation and prevent osteoporosis, and is essential for bone health because it assists in the absorption of calcium and the mineralisation of bones, all of which are qualities I look for in a product, given my hip dysplasia and related joint pain.

Onion Onions are a natural antibiotic and antiseptic, so are a big YES, especially in winter. They purify the blood, regulate blood sugar levels and improve digestion. They are also anti-inflammatory. In addition to fresh onions, in my pantry you will find dried onion powder and flakes.

Lemons Although themselves acidic, citrus fruits such as lemons and limes have an alkalising effect on the body. They are also loaded with vitamin C. Vitamin C content is always highest when the fruit is freshly cut. A squeeze of love in the shape of a lemon or lime, who knew?

Chilli flakes Anti-inflammatory and immune boosting

Mint One of my favourite herbs. Antibacterial, antifungal and anti-inflammatory, it improves digestion. 

Figs  Great source of calcium, and magnesium to help support & strengthen bones. Also rich in anti-oxidants, vitamins & minerals for a strong immune system.

Listen here: 

Another one ingredient challenge: What's in your fridge?

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