My #BantingBrunch with Wellness Warehouse

by Karisa

Before you go… Oh but I don’t bant, so this post is definitely not for me… Don’t run away!  I’m definitely not going to be telling you to give up carbs, especially with all the winter comfort foods I’m planning on indulging in over the next few months. 😉

This post may be about banting friendly products & ideas, but to me it’s actually more about great quality produce that’s good for you & does no harm – something I think we should all be paying more attention to when doing our weekly grocery shop.

So let’s get down to it…

The lovely folks at Wellness Warehouse recently invited me to a little Banting Brunch session where we learnt about some banting basics, but also how to look out for products like dairy, meat & eggs that stand out from a nutritional perspective.  Because really, with banting, it’s not just about eating high fat and lots of meat, right.  It’s also about selecting the best high fat and meat products for your body.  You don’t just want to be feeding your body with stuff that’s been loaded with preservatives and other unnatural things.  And the same goes with eating in general really.

The crew…

On the cards for the morning was a delicious banting spread prepared by Chef Neill Anthony.  He spoke to us about the importance of choosing good quality, fresh & clean produce, something which forms the basis of his cooking style.

Btw – have you guys checked out his new show on SABC3?   Check it out every Sunday at 16:30.  You’ll also find some really nice recipes from the show on his website over here.

We also learnt about “bulletproofing” your coffee for sustained energy.  I must say, this wasn’t for me because firstly I’m not a huge coffee drinker, and secondly I normally take (and hangs head in shame) two sugars in my coffee, so taste wise this was a bit too intense for me.  But the theory behind it is certainly interesting:

The team from Lancewood spoke to us about the benefits of going full cream when it comes to your dairy intake.  These are all good fats that your body actually needs to function optimally, but of course everything in moderation right.  So don’t be digging into an extra large tub of cream cheese in one sitting.  Just don’t be afraid of the “full cream” label.  It’s gotten a bit of a bad rap over the last few years.

Also, just as a shopping tip – if you’ve been battling to find their crème fraîche on the shelves, it’s because new legislation has forced them to change the name to “culture cream”.  So if you spot that, just know that it’s the same product – they just can’t use the term crème fraîche anymore.

Angus McIntosh aka Farmer Angus – a firm believer & promoter of BioDynamic agricultural principles and practices in raising cattle, laying hens, vegetables and vines – spoke to us about his farming methodology.  On their farm just outside Stellenbosch, they follow the principle of a lot of animals in a small space for a short period of time.   This deposits large amounts of manure & urine on the land which leads to healthy, strong growth – something which is achieved without having to apply any artificial fertilizer.  They move their cattle twice a day and their laying hens are accommodated in specially designed “Eggmobiles” – a kind of mobile hen house.  Sounds really cool, doesn’t it?

Farmer Angus beef & eggs can be purchased from Wellness Warehouse (in Kloof St & the Waterfront) as well as a few other select retailers.  They also have a listing of all the restaurants that use their produce over here.

On the left: Farmer Angus & On the right: Chef Neill Anthony

Well after all that educational stuff, we were certainly ready to dig in.  And what a feast it was:

Yeah, I could definitely get used to this…

Oh and as if that wasn’t enough, just check out my bag of Farmer Angus meat I got to take home:

I’ve already devoured the biltong as well as the burger patties (delicious!). The fillet steak is currently defrosting and will be my dinner this evening…

I must admit that I usually don’t pay much attention when buying my goodies for home.  But from now on I think I’ll be keeping a much closer eye on things.

I definitely want to ensure that I’m not feeding my body with anything that’s going to be causing any long-term damage, because I plan on being that granny still causing major trouble in the old age home some day…



Sue May 19, 2015 - 5:11 pm

The comment “does no harm” caught my eye. Unfortunately, eating animal products does enormous harm. Maybe the farmers try to softsoap consumers into feeling less guilty about the consumption of animal products, but when one does the research, one realises that there is very little humane usage, and even less such a thing as humane slaughter, it is a total myth. The animals are stressed, terrified and confused, their trust in a human being betrayed in the worst way. There are reasons electric prods are used. Free range eggs involve the mass live tearing to pieces in a machine, or suffocation of the unwanted male chickvs. Male calves are also a useless byproduct of the dairy industry, if they are not starved to death, killed at birth, sold for R50 to the general public, or sent to slaughter crying for their mothers, they are kept confined in tiny cages, fed milk replacer, withheld nutrients so ther flesh is the desired pale colour, and killed for veal. So one can go ahead and consume animal products, but just do not fool yourself, and be aware of the great harm and misery one is inflicting on other sentient beings who are used and abused, and who fight for their lives until the last second..

Karisa May 19, 2015 - 5:27 pm

Hi Sue. Just to clarify – by “does no harm” I meant more in a doesn’t contain artificial preservatives and/or other additives kind of way. I respect anyone who has chosen to go the vegan/vegetarian route, because I do agree that there is a lot of cruelty happening out there. I don’t, however, believe that the scenarios you’ve mentioned is applicable to Farmer Angus products.


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