Chow Down!
Cooking is awesome! It doesn’t sound like the typical man thing to say, but food offers a lot of taste and flavor experiences, plus, there’s an added bonus to mastering your culinary skill. What is it you ask? That’s easy, many women like a man that can cook, yup! And for us, that’s reason enough!
We decided to put together some awesome and unique recipes together that are sure to impress the wifey or give a great first impression on a new hot date. Check it out!
EXOTIC TOMATO CHICKPEA PASTA SALAD
Prep time: 10min
Cooking time: 6min for the pasta
Servings: 1 large salad



Ingredients
• 1 packet of chickpea pasta (8oz)
• 5oz baby spinach wilted and cut
into small pieces 20oz exotic small
tomatoes cut in halves
• 8 whole sprigs of red salad onion
chopped up into small pieces (leaves
included)
• 4oz sundried tomato (preference for
olive oil vinaigrette)
• 1/2oz (1 handful) of freshly chopped
parsley
• 1oz of wild rocket
For the sauce
• 1 heaped tsp fresh garlic
• 2 tsp Oryx desert salt
• 1 tsp ground black pepper
• 5 tbsp olive oil
• 2 tbsp honey
• 1oz of wild rocket
• 3 tbsp sesame seeds
• 50g of almond sprinkles or flakes
• Garnish with micro herbs and ground
black pepper
Instructions
Cook the pasta first. In a large mixing
bowl, wilt the spinach by pouring
hot water over it and set aside for
5-10min. Chop the red salad onion
and sundried tomato into small pieces.
Cut the tomatoes in halves. Drain
the water from the spinach – it needs
to be drained properly otherwise it
makes the salad soggy. Add the onion,
tomatoes, sundried tomato, rocket and
parsley to the spinach. Mix the sauce
in a separate small bowl, mix well till
honey is dissolved before pouring over
the tomatoes and spinach mixture. Add
the pasta and almond sprinkles and
mix well. Garnish with micro herbs,
place in fridge and enjoy when needed
(best after 2 days).
OVEN ROAST STUFFED BUTTERNUT WITH WALNUT AND CRANBERRIES
Prep time: 45min
Baking time: 10min
Servings: 4



Ingredients
• 1 large or 2 medium butternuts cut in
half and baked in oven for 45min
• 1 tsp olive oil
• 1 large red salad onion diced
• Cooked butternut that’s removed
from the halves
• 2oz carrots chopped into small pieces
• 2oz celery chopped into small pieces
• 8oz of cooked brown basmati rice
• 1 handful of freshly chopped thyme
• 1 tsp sage
• 1 tsp onion powder
• 3oz cranberries
• 3oz walnuts
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 3 tsp salt
• 1 tsp ground black pepper
Instructions
Preheat oven to 390F. Cut butternuts
in half, and remove the pips, place on a
baking tray and bake for 45min. Allow
to cool off slightly, and remove some of
the butternut to create more space for
the stuffing. Do not throw the excess
butternut away. In a pan, fry the diced
onion, celery and carrots till cooked.
Add the rice, butternut that was
removed from the halves, cranberries,
walnuts and the rest of the ingredients
to the pan and mix well. Scoop into the
butternut halves and bake for another
10min, garnish with fresh herbs and
serve warm.
CHOCOLATE DESSERT HUMMUS WITH CARAMELIZED RICE CAKES AND FRUIT
Prep time: 10min
Making time: 10min
Servings: 1 large dip



Ingredients
For the chocolate dessert hummus
• 2 cans chickpeas
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp caramel essence
• 2 heaped tbsp cacao
• 5 tbsp honey
• 2 heaped tbsp almond butter
• 1/2 cup of unsweetened almond milk
For the caramelized rice cakes (2 rice cakes)
• 1 tsp olive oil
• 1 tsp honey
• Pinch of salt
• 1 tsp caramel essence
• 2 rice cakes
Serve with berry fruits of choice,
banana and roasted nuts
Instructions
Drain the chickpeas and rinse well.
Place in a blender and process till fine,
Add the rest of the ingredients to the
blender as well and blend till mousse-like
texture. Pour into desired serving
bowl and refrigerate till set.
For the caramelized rice cakes
Heat up a medium-size frying pan with
a teaspoon of olive oil. Place the rice
cakes in the pan, drizzle with honey
and caramel essence, and sprinkle
with a pinch of salt. Turn around and
repeat the process. Allow the honey to
caramelize on both sides and fry till
golden brown. The rice cakes should
be slightly chewy. Allow to cool off and
serve with hummus and fresh fruits
and nuts of your choice.
DID YOU KNOW?
The phrase ‘chow down‘ originated in the U.S. military around WWII.
In case you didn’t already know, hummus is an aphrodisiac?!