butternut, sausage & spinach soup

butternut, sausage & spinach soup

Repeat after me : “Winter season is SOUP SZN!” . Here is a hearty, delicious twist to butternut soup which is already a decadent soup on its own.

  • 1 pack country style sausage
  • 3 cups spinach
  • 1 Butternut squash, whole
  • 2 heads Garlic
  • 1/4 tsp each of your face dried herbs and spices
  • 2 cups Chicken broth, Homemade, Or Low-sodium
  • 1 Salt and pepper
  • 1 tbsp Olive oil
  • 1 cup Heavy cream
  • 1 cheddar cheese

here’s how you make it :

  • Fry the sausage in a pan until cooked all the way through.
  • Once done, free the yummy chunks from their confinement and chop it up into chunks to put to the side
  • Next, preheat your oven to 220 degrees Celsius.
  • Cut your butternut squash in half and clear out the pockets of its innards
  • Cut off the bases of your garlic cloves and place them in the emptied pockets of the butternut
  • Lace the butternut and garlic with EVOO and a sprinkle of salt and pepper and place in the oven for 45 mins
  • Chop and clean your spinach ad set to the side.
  • Once the butternut is ready you are gonna scoop up the soft flesh with a spoon and place in your processor/blender.
  • The garlic gets to join the party too! You will squeeze the bulbs out of their shells easily into the mix. They have softened during their time in the oven.
  • Add your chicken stock, cheese and mixed herbs & spices to the mix, blend/ process the ingredients until smooth
  • Pour the mixture into a pot over medium heat and proceed to add your chopped spinach, sausage and cream

Fold in the sausage, spinach and cream and leave to simmer until the spinach has cooked to your desire!

If you try this recipe, do let me know how it goes!

Peace x

Zucchini Pasta with Chicken & Bacon in Cauliflower Alfredo Sauce.

Zucchini Pasta with Chicken & Bacon in Cauliflower Alfredo Sauce.

There are a few things more comforting than a bowl of yummy pasta during the winter months. It’s really all about full belly warmth and all round saucy deliciousness. This is why you should try this 🙂

here’s what you will need :

a couple huge zucchini…
zucchini, mushroom, bacon bits, chicken breast

Zucchini Pasta with Chicken , Mushroom and Bacon

  • 3 large zucchinis, ends trimmed
  • 2 tablespoons butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • 2 tablespoons Chopped fresh parsley, plus more for serving
  • 125g button mushroom
  • 250g bacon bits / chopped bacon shoulder

Cauliflower Sauce

  • 1 medium head Cauliflower
  • 1 tbsp Garlic
  • 1 tbsp Parsley
  • 1/2 cup Yellow onion
  • 4 cups Chicken broth, low-sodium
  • 1/4 cup Reserved broth
  • 1/4 tsp Black pepper
  • 1/3 cup Parmesan/romano cheese mix
  • 1/8 tsp Red pepper flakes
  • 1/2 tsp Sea salt

here’s how you make it :

Chicken tittays sliced and diced tin whichever way you please!
  1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin or thick noodles ribbons . Microwave the noodles for 1-2 minutes, then drain any liquid.
  2. Slice and dice your chicken tittays to your liking , I opted for strips. You could cube or chunk it up as you wish .

5. Melt the butter in a large pan over medium heat. Add the chicken, bacon bits, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken and bacon is cooked through, about 7 minutes. Add in your mushroom and zucchini ribbons and toss it together.

  • Now its time for the sauce! Combine all your cauliflower sauce ingredients . ( steam broccoli before this) Blend together until smooth and to your desired thickness.
  • Pour that deliciousness into your pasta pan and toss till evenly covered and dripping in sauce
  • Sprinkle the rest of your cheese and parsley and we ready!
ooooooooooh……..!


If you try this out, let me know how you liked it!

x

s h a d e s

s h a d e s
Zoe, Fashion Entrepreneur
Nial, Singer & Rapper
Sharmmaine, Digital Marketer
I , alongside some dope creative women took part in a shoot called "Shades Zim"  aimed at celebrating the different shades of beautiful black women in Zimbabwe who are pioneering in their spaces.
Karen , TV & Radio Presenter
Don’t we look like a girl band?
Harare Gardens Forver!
Just look at us!

some dope creative women , including your girl, took part in a shoot called “Shades Zim” aimed at celebrating the different shades of beautiful black women in Zimbabwe who are moving and shaking in their spaces.

Photo Cred : Mudikani Kapfumvuti , MDKN Media @mudiedadon/ @mdknmedia

Creative Direction : Sharmmaine Furamera , @missfuramera

Stacked & Stuffed Chicken Breast with Roast Butternut and Cauliflower Broccoli Rice

Stacked & Stuffed Chicken Breast with  Roast Butternut and Cauliflower Broccoli Rice

One thing I’ve discovered about myself is that I do not believe in boring food. For the why? There are literally so many ways to make anything and I just might be on a mission to explore them all. My latest adventure was with this chicken and mixed vegetable dish

here’s what you will need :

  • 4 chicken breasts
  • 4 small onions
  • 100g cheddar cheese
  • 1 bell pepper
  • kebab sticks
  • 2 large spinach leaves
  • 2 tbsp minced garlic
  • salt & pepper
  • chicken spice
  • 2tbsp butter
  • 2 tbsp honey
  • 1 large butternut
  • 1 head of brocolli
  • 1 head cauliflower
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon

here’s how you make it :


  1. Chop onion, spinach. pepper, cheddar to create the stuffing.
  2. You can start stacking your chicken breasts , placing a layer of stuffing in between each layer. Pierce the sticks through your stack to keep it all together. You can preheat the oven at this point.
  3. Combine your butternut, garlic, sugar, cinnamon, cardamon and honey.
  4. Place chicken stacks and butternut on baking tray and place into the oven to bake for 45 mins at 220 degrees.

5. Steam your broccoli and cauliflower until desired tenderness

6. Heat EVOO in a pan and toss in your chopped onion, minced garlic and steamed cauliflower and broccoli. Flash fry the combination and add salt and pepper to taste.

7. Once the chicken and butternut are ready you can start plating : )


If you try this out, let me know how you liked it!

x

Champagne Problems: Struggling With My Privilege

Champagne Problems: Struggling With My Privilege

I wrote this the morning of the internet shutdown, right before we knew what was gonna happen. I wasn’t sure if I should share it and actually thought not to for fear of it being problematic and possibly insensitive . I remembered that I made a promise to myself to not move scared and speak with my chest. If this post is indeed problematic I’d like to be called out on it so I can check myself and my privilege. Here goes!

I possibly had the deepest meditation I’ve had in my whole life this morning. I  opened my eyes and felt something similar to post-orgasm clarity. 

You see, for the last few days I have been excited to start my day. I’ve been a present friend, sister, daughter, dog-mom and lover candidate. As a person that lives with severe depression and its associated conditions, days like this are few and far between for a good portion of my life.

I live for these days.

However in the last couple of days I have felt guilty for being fully present in the days I live for. At the moment , Zimbabwe, a great love of my life is in pain, anger, frustration, confusion, heartbreak and depression. As an empath Im going to be honest and say Im struggling to balance these rivalling emotions. 

Should you be this happy Lo when the city is literally on fire? Isn’t it insensitive to be sharing your good days on your instagram while folks are going through the most?

I feel guilty to have woken up with a smile on my face and joy in my heart when so many of my people are making some very critical decisions for their survival while I decide which Nike set im going to wear for my work out this morning. 

Last night, a coworker messaged our group to tell us that soldiers were walking through her neighbourhood beating people up. “Be Safe, Stay Inside” one colleague responded. 2 mins later another said  “ Switch off all the lights” 

This is the reality in the country I love and the experience of people I know and care about. I feel guilty because I can’t even wrap my head around that. I feel guilty because as she was switching off her lights and locking her doors at 8pm I was trying to figure out what I would watch on Netflix.

I feel guilty because I have purposely stayed off timelines and news channels because I don’t want the national crisis to fuck up the 7 good days I have a month because my Pre Menstrual Dysphoric Disorder  decided to take a break at the same time as the nation was shutting down.

But should I feel this way? God? Help! 

Photo Cred : Zanele Mhlaba

My meditation was solely focused on finding a balance with these thoughts and emotions on how  I could  still cherish my little window period and also do what comes naturally and dutifully to me. A lot of you may not really be aware of the fact that the core of my work and that of my organisation is rooted in civil society , freedom of expression and development. Speaking truth to power is our lead gene. A group of us literally wake up and go to work everyday to come up with creative ways that we can positively raise awareness, inform, contribute to and develop  the society we live in and care about.  I hope that can explain my internal struggle.

But in these early hours I made a decision, Ive decided that im not going to feel guilty. I can’t. Its irresponsible. If I don’t have the courage to do what others are doing, I can have the courage to do what I can do.

I have light and clarity right now in a place where things are clouded in dank submission.  I’m sure I can do something with  that. Surely.

If there is any kind of light in you right now I encourage you and implore you to take a second to feed it.  Let it shine. Please?

We need it. We need to BE IT. If you have the safe space and time to gather your self and gather your strength while others are brave enough to fight and stand for us do so. Please?

Let’s balance each other. 

So I hope when you are down you find the reminder, distraction and sign you need to wipe your tears  & think of a better day. Even if its just for a second.

There will always be light.

Shutdown Hashbrown

Shutdown Hashbrown

Picture this, you wake up one morning, the nation is in crisis and there has been a call out for a stay away. The country has quite literally shut down and you didn’t do a grocery run that week so you are now forced to use your imagination with the little that is there. Earlier this week I got creative with one of my favourite vegetables, butternut. I truly enjoy how versatile this veg is so expect to see a lot of butternut based dishes on this blog! Im happy to share with you what I appropriately dubbed, The Shutdown Hashbrown. Enjoy 🙂

perfect for breakfast or great alternate in your weekly meal prep

here’s what you will need :

  • 1 medium sized Butternut
  • 1 red Onion
  • 1/2 cup Mushroom
  • 1 Green / Red/ Yellow Pepper
  • 1 tsp minced Garlic
  • Salt & Pepper
  • pinch of Cumin
  • pinch of Cinnamon
  • 2 tbsp EVOO ( extra virgin olive oil )
  • 2 Eggs
  • 1 shredded chicken breast ( optional)

here’s how you make it :

chop, dice and shred all your ingredients. don’t be afraid to have fun with your additions!

What I love about this dish is how simple it it is to make! You quite literally mix everything together and you are ready for the next part 🙂 Combine all the ingredients in a bowl and mix it all up until you can see the mixture is ready to be made into patties

Heat up your EVOO in a pan, grab a tablespoon and get ready to scoop up your mixture to place in the pan so you can fry them up. Once cooked through, place them on parchment paper to drain any excess oil out and you are ready to serve!

alternatively, the hashbrown also works perfectly as a stir fry! Add feta & its yum o’clock!

If you try this out, let me know how you liked it!

x