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Archive for the ‘Lifestyle’ Category

Use the power of motivation and good habits to become fitter, healthier and stronger – for life – with Kayla Itsines’s latest book!

Use the power of motivation and good habits to become fitter, healthier and stronger, for life!

Bikini Body Guides (BBG) co-creator Kayla Itsines, named the world’s number one fitness influencer by Forbes, shows you how to harness the power of motivation and build good habits around health and fitness.

Drawing on more than 40,000 survey responses from her global online community, as well as extensive research and her experience as a trainer, Kayla addresses what stops us from following through on our health and fitness goals.

In her second book, The Bikini Body Motivation & Habits Guide, Kayla explores how you can overcome those obstacles, set goals and stick to a long-term plan for better health.

Inside, you’ll find helpful checklists and templates, a 28-day meal plan, more than 200 simple and delicious recipes, shopping lists and a pullout 28-day workout poster.

 

Let global fitness phenomenon Kayla show you how YOU can stick to a plan for long-term health.

‘In this book, I give you the keys to achieving your goals and show you how to use motivation to create healthy habits that will stick.’

 

 
Kayla Itsines is a personal trainer and global fitness phenomenon with more than 15 million social media followers. She has created the world’s largest and most supportive online female fitness community, the successful BBG and BBG Stronger Workout and Eating Guides, all hosted in the renowned women’s fitness app, Sweat. She lives with her partner Tobi Pearce in Adelaide, Australia. She is the author of The Bikini Body 28-Day Healthy Eating & Lifestyle Guide and The Bikini Body Motivation and Habits Guide.

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Presenting Own Your Space: The Toolkit For The Working Woman by Nadia Bilchik and Lori Milner

Own Your SpaceOwn Your Space: The Toolkit For The Working Woman by Nadia Bilchik and Lori Milner will be published by Pan Macmillan next month:

Own Your Space provides practical tools and insights gleaned from workshops held around the world and from interviews with some of South Africa’s most accomplished women to provide you with tried-and-tested techniques, tips and advice to help you boost your career, enhance your confidence and truly own your space on every level.

Own Your Space is the ultimate “toolkit” to unleash your true power. It’s for the woman who wants to take her career to new heights and who is ready to fulfil her true potential.

About the authors:

Nadia Bilchik, President of Greater Impact Communication, is an internationally renowned television personality, professional development communication training expert, author and keynote speaker.

Lori Milner is the engaging facilitator, thoughtleader and mentor known for her insightful approach to being a modern corporate woman. Her brainchild, the successful initiative Beyond the Dress, is the embodiment of her passion to empower women. Lori’s clients include FNB, Siemens, Massmart, Alexander Forbes and Life Healthcare.

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Nechama Brodie Weighs in on the Banting Debate: The Science of LCHF is Not as Miraculous as it Seems

The Joburg BookNechama Brodie recently wrote an article for Men’s Health about Tim Noakes’ popular Banting diet.

The editor of The Joburg Book: A Guide to the City’s History, People and Places takes on the science behind the low-carb high-fat diet, which was first practised by doctor William Banting 150 years ago.

Brodie takes stock of the state of the nation’s health – nearly two thirds of South Africans are overweight – dives into the fats versus carbs debate and analyses the risk factors of adopting an LCHF-lifestyle.

Read the article:

It’s tempting to buy in to this theory – that Noakes is the maverick; the only one brave enough to challenge The Man, take on the status quo.

Except that Noakes is the one with a brand and a book and a website and a massive following online; and the professionals who disagree with him tend to work, largely anonymously, in research and public health and aren’t trying to sell anything.

And, when you set personalities and the deliciousness of lamb chops aside, the science of LCHF is nowhere near as simple or miraculous as its advocates would have you believe.

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Try Jan Braai’s Recipe for Beef Trinchado Potjie

Red Hot“Apart from being the first tourists to dock a ship at Mossel Bay, the Portuguese are also famous for a few culinary achievements. One of their best is the rich garlic and chilli-flavoured beef stew known as trinchado,” writes Jan Braai, author of Red Hot.

The National Braai Day website recently shared his recipe for a delicious Beef Trinchado Potjie, which combines rib-eye and rump steak cubes with the robust flavors of Portugal.

Try Jan Braai’s recipe for Beef Trinchado Potjie:

WHAT YOU NEED (serves 6–8)

2 kg steak cubes (I use a combination of rib-eye and rump, cut into 4 cm cubes)
2 tots soy sauce
2 tots olive oil
2 tots butter
2 onions (finely chopped)
10 garlic cloves (crushed or chopped)
1/2 tot cayenne pepper (or chilli powder)
3 bay leaves
2 cups beef stock
1/2 cup brandy (no, not a typing error)
1/2 cup red wine (no, not a typing error)

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Try Jan Braai’s Recipe for Beef Burgers with Bacon and Cheese Sauce

Red HotElle Magazine recently shared this recipe for Jan Braai’s Beef Burgers with Bacon and Cheese Sauce from his cookbook Red Hot. The recipe includes a short excerpt in which he says: “At the time of writing this book, this was my favourite way of making beef burgers at home.”

Try Jan Braai’s Beef Burger recipe:

For the burgers:

1 kg good-quality beef mince
1 tot olive oil
salt and pepper (optional)
1 packet smoked streaky bacon (200–250 g)
6 hamburger rolls (sliced open and buttered on the insides)
lettuce leaves (washed and drained)
2 large tomatoes (sliced)

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Try Jan Braai’s Recipe for Malva Pudding in a Potjie

Red HotElle Magazine has featured Jan Braai’s recipe for a Malva Pudding made in a Potjie Pot on the fire. This is an adaptation of the traditional Malva Pudding recipe, using apricot jam and topped with a sauce made from cream, milk and sugar.

Try the recipe:

Malva Pudding in a Potjie
1 cup flour
1⁄2 tot bicarbonate of soda
1 cup white sugar
1 egg
1 tot apricot jam
1 tot vinegar
1 tot melted butter
1 cup milk

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Jan Braai Chats About National Braai Day 2013 (Plus: Recipe for Umngqusho)

Red HotJan Scannell aka Jan Braai, founder of the National Braai Day initiative, spoke to Kitchen.net about its sixth annual celebration tomorrow on 24 September 2013.

Sharing his plans for tomorrow, Jan Braai said: “I am braai-ing at the opening of the Springbok Rugby Museum at The V&A Waterfront.” In the afternoon he might be jetting off to Johannesburg where he’ll take part in a Braai Day get-together arranged by South Africa’s largest beer makers.

The interview also covers the past six years of Jan Braai’s career and how he used his knowledge of social marketing to promote Braai Day.

Jan Scannell casually sits down opposite me at the table. We agreed to meet at Winchester Mansions in Sea Point he immediately orders coffee and asks the waitron to bring their nicest one. He stretches his legs under the table he is wearing Vellies. “I got them in Namibia recently. They’ve become cool again” he says with a laugh.

Jan is better known to most of us as Jan Braai. He is the drive behind the National Braai Day initiative which takes place on Heritage Day celebrated annually on 24 September. He also has a TV-show, now in its 3rd season, “Jan Braai vir Erfenis” is broadcasted on the DSTV channel, KykNet. He has been a busy man, besides the tv show, Jan does many public appearances, has written two recipe books, developed products all while dealing with the media and getting the message of Braai Day to South Africans.

On his blog for Getaway magazine, Jan Braai shared a recipe for umngqusho, a traditional Xhosa dish made with samp and beans, which he recommends for this Braai Day:

Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.

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Video: Jan Braai Prepares for September 24th with the World’s First Underwater Braai

Red HotIn preparation for National Braai Day, held on National Heritage Day on September 24th, Jan Braai went to the extremes – cooking up some boerewors on Mafadi peak, South Africa’s highest point, and then joining the fishes for the world’s first underwater braai.

The inititative was done “to make the point that braaing happens everywhere in South Africa”. Using a steel and glass structure, which was lowered down into the sea, Jan donned scuba gear in order to light the fire using rubber gloves that were attached to openings in the glass.

Watch the video:

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Jan Braai: Is Your Town Ready for Braai Day?

Red HotJan Braai, author of Red Hot, and the driving force behind the National Braai Day initiative, held on National Heritage Day on 24 September, has been busy preparing for this public holiday:

Press release:

Is Your Town Ready for Braai Day?

The countdown has started for the beloved and most anticipated public holiday in the South African annual calendar. National Braai Day on 24 September is just one week away and South African households are getting ready to gather around fires and do what they do best, ‘BRAAI’.

This year, the National Braai Day initiative is taking it one step further by changing various town names across South Africa to braai relevant names, in an effort to get all citizens ready for the big day.

Jan Braai, the man behind the National Braai Day initiative had this to say, “I am very excited about preparations for this year’s National Braai Day; we even went as far as changing town names to braai relevant names. We are revolutionary and National Braai Day is a revolution to unite all South Africans around fires one day per year. Names of places need to change to keep in tune with the changing times. And this week, names of towns need to change to get ready for National Braai Day. This is a revolution by the people, for the people. All South Africans like to braai”.

Over the past few months, the organisation took suggestions for name changes for towns from millions of South Africans around braai fires. New signs boards for towns were manufactured and sent to braaiers across the nation. Over the past few days, revolutionary braaiers erected these new sign posts in many places all across the country.

‘Houtbraai’, formerly known as Hout Bay, Gansbaai is now known as ‘Gansbraai’, Strand has been changed to ‘Brand’, Bredasdorp is now known as ‘Braaidasdorp’. Parkview is ‘Porkview’, Midrand is ‘Midbrand’, Woodmead is now ‘Wood & Meat’, Port Elizabeth is ‘Pork Elizabeth’, East London is ‘Feast London’, and Bryanston will this week be known as ‘Braainston’ . These are some of the towns which are among the Braai Day Towns for National Braai Day 2013 as the country braces itself for the festivities.

We would not want you to miss out, get involved by tweeting with the hashtag #braaidaytown to @JanBraai with the name of your #braaidaytown for #nationalbraaiday, you can also go and like Jan Braai on Facebook to follow the conversation about #braaidaytown and #nationalbraaiday.

Ends

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Andrea Burgener Points Out the Key Differences Between Being a Foodie and Being a Chef

Lampedusa PieAndrea Burgener, author of Lampedusa Pie, has written a column to educate foodies (she makes a point of apologising for using the f-word) on how to be more like chefs: “The good news is, it is much easier than you thought. In fact, the message is: stop trying so hard.”

A large part of the foodie phenomenon, the foodie “impulse”, is linked to the “chefdom-is-cool” phenomenon. Everyone secretly reckons that, in another life, they’d make a great chef. And maybe so.

But foodies, I’m here to tell you that if you really want to emulate chefs, most of you are going about it all wrong. You want to up your game from dilettante to seriously cool foodie? The good news is, it is much easier than you thought. In fact, the message is: stop trying so hard.

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