One of the first questions I get from people about my trip–after they ask how I managed to get my thrifty boyfriend to spring for a safari (reminded him that Candice Swanepoel is from there)–is what in the world did I eat?
Well, unlike past vacations where I faced bowls of Pad Thai for breakfast…
…South Africa actually has very healthy cuisine.
Every place we stayed had breakfast spreads featuring a plethora of fruits (sometimes fancy stuff like figs and papaya), with low-fat yogurt and granola. Normally I would say that this is still a high-sugar meal but when you’re spending your day cage diving with great whites, you can spare a few cals.
It was the lunch and dinners that really impressed me though.
Yep, even the cocktails. Using vegetable juice in a cocktail instead of fruit juice keeps the sugar content down and the sweetness up.
And beets are my main jam, so you can imagine how excited I was when they showed up, literally, in jam form.
It was actually a “tapenade” but whatev. I loved this spread so much, I asked for the recipe!
If you’re interested, follow these directions. It is the bomb. I’ll be trying to re-create it myself soon, so you can stay tuned for my version as well.
South African’s are also very fond of what they call “heath bread.” Apparently it’s whole grain, low-GI, and supposed to keep you fuller longer.
I think it worked, because for once in my life, I actually stayed full from breakfast to lunch everyday. You can find similar stuff here in the US. Just look for breads that are high in fiber, 100% whole wheat, and lacking ingredients that you can’t pronounce.