Non Alcoholic Hot Toddy Recipe

hot toddy ingredients.jpg
Ingredients for the hot toddy

I decided to share this very easy recipe with everyone who watched the show this week on Real Health. All the ingredient can be found in your local spice shop or your pantry!

It’s a great for warming up the chest and throat, and helps your body fight off any signs of a cold.  There are variations that add brandy, however, this is safe for everyone, including children and pregnant woman.

The beneficial qualities:

  • Turmeric acts as a wonderful anti inflammatory
  • Cinnamon is an antimicrobial 
  • Black pepper promotes sweating and helps rid the body of toxins
  • Ginger eases pain and acts as an anti- inflammatory
  • Cayenne pepper is a mucous decongestant and a natural pain reliever
  • Raw honey contains Propolis which has antibacterial and antiviral qualities
  • Lemon has lots of vitamin C and has immune boosting properties


  • 2 cups of water
  • 1/2 teaspoon ground (or fresh) turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon bruised black pepper
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon raw honey
  • slice of lemon


  • In a small pot, add the water and gently heat on a medium heat
  • Add the turmeric, cinnamon, black pepper, ginger and cayenne pepper
  • Let the ingredients simmer for five minutes
  • Remove from heat and strain into a cup
  • Add honey and lemon
  • Ideally served had warm/hot
  • Sip and enjoy!

Spicy Kale Chips

I love salty snacks. Especially the healthy ones. Kale is a much healthier version of the average potato chip. It is a low carb, high nutrition snack. Kale is packed with vitamin C, vitamin K and folate. Its also very simple and will be ready in no time. Now there’s no excuse for eating you greens!

I used to buy Kale chips at my local health shop, until one day, I did a bit of research and decided to make my own.

Here is the recipe:


  • 1 bunch of fresh kale, washed and thoroughly dried
  • 3 tablespoons of cold pressed sunflower oil or cold pressed olive oil
  • 2 tablespoon of ground garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of cayenne pepper

Baking time: 5-7 minutes


  • Preheat the oven to 200°C
  • Wash and dry the kale leaves thoroughly. I put the leaves between two clean dish towels. You can also put it in a salad spinner. If there is still water on the leaves when baking, it may not become crispy, so dry dry dry!
Rinse and dry the kale leaves


  • Place dried leaves on a chopping board and cut away the central vein. This may be too tough to chew on.


Cut the thick central vein out


  • Now you can cut the leaves into bite size portions. Try not to make them too small as they do shrink in the oven.
    Cut into yummy bite size portions


  • Once you have cut all the kale up, place in a large dish and add the oil and spices. Feel free to add whatever spices or flavours you want to. Other ideas: Black pepper and lemon juice, cumin and salt, sun-dried tomato and salt etc.
  • Stir until all the leaves are covered with the condiments

    Generously cover the leaves


  • Lightly oil a baking tray and place the drenched yummy kale leaves onto the tray.
  • Only do one layer at a time, as you want it to bake quick and evenly.


Almost time to eat!
  • Place the tray in the preheated oven and bake on 200°C for 5-7 minutes. I have a fan oven, so it was done in 6 minutes.
  • You can open the oven to check on them, so when you move them around, you can test for ‘crispiness’
  • Let the leaves  cool naturally, and when cold, place in a stainless steel tin to retain the crisp factor.
  • Good luck with NOT eating them all at one go!