It's a Guy Thing

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! 


Prep time: 10min

Cooking time: 6min for the pasta

Servings: 1 large salad


• 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


• 4oz sundried tomato (preference for

olive oil vinaigrette)

• 1/2oz (1 handful) of freshly chopped


• 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


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).


Prep time: 45min

Baking time: 10min

Servings: 4


• 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


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.


Prep time: 10min

Making time: 10min

Servings: 1 large dip


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


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.


The phrase ‘chow down‘ originated in the U.S. military around WWII.

In case you didn’t already know, hummus is an aphrodisiac?!