Eating our way into extinction? Maybe it’s time we re-evaluate our habits
By Vuyile Madwantsi | Published Jul 27, 2022
PLANT BASED
LOOK: No more ‘meaty’ names for plant-based foods in SA
By Dominic Naidoo | Published Jul 27, 2022
How to cook with delicious root veggies - 3 different ways
By Lutho Pasiya | Published Jul 21, 2022
How eating plant-based can boost your energy and happiness
By Lutho Pasiya | Published Jul 19, 2022
Flower sellers bemoan dismal state of the once iconic Cape Town flower market
By Brandon Nel | Published Jul 17, 2022
Should you try plant-based protein?
By IANS | Published Jul 8, 2022
Call on Joburg’s residents to plant trees to save the city’s urban forest
By Shaun Smillie | Published Jun 25, 2022
SA’s biggest plant-based companies hit back at regulations to ban ‘meat’ terms on plant-based alternatives
By Lutho Pasiya | Published Jun 24, 2022
RECIPES: If you don’t know how to use curry leaves, here are 3 delicious ways to cook with them
By Lutho Pasiya | Published Jun 23, 2022
RECIPE: Silken tofu with crunchy toppings is a delightful study in contrasts
By The Washington Post | Published Jun 15, 2022
9 vegetables that are healthier for you when cooked
By The Conversation | Published Jun 14, 2022
RECIPES: Find self-love and self-care through nutritious food
By Lutho Pasiya | Published Jun 13, 2022
Dietary experts set for renewed focus on benefits or drawbacks of ultra-processed foods
By Asian News | Published Jun 9, 2022
RECIPE: How to make vegan sliders that satisfy
By The Washington Post | Published Jun 7, 2022
4 plant-based foods to keep you warm in winter
By Lutho Pasiya | Published May 30, 2022
Don’t drink milk? Here are other ways to get the calcium you need
By Lutho Pasiya | Published May 27, 2022
