Happy Thirstday!! Here’s some of our favorite liquid meals. #liquidchefs


1 cup concentrated Tetley Green Tea (frozen- ice cubes)
1 cup orange juice (ice cubes)
1/2 cup pineapple juice (ice cubes)
1/4 cup soda water
Blend all the ingredients together until it becomes a smooth slushy.
Serve immediately.




2 lemons, sliced

1 cup rooibos syrup

4 cups tonic water

1 bunch mint leaves, to garnish

In a jug, add ice, sliced lemons, syrup and tonic water.

Mix well with a wooden spoon.

Adjust sweetness.

Serve chilled and top with mint leaves.



1 cup strawberries

1 cup plain yogurt

2 Tbls @laagerrooibostea cranberry & wild Cherry tea syrup:

2 cups water

6 teabags cranberry & wild cherry rooibos

2 cups castor sugar

1/2 cup @laagerrooibostea cranberry & wild Cherry ice cubes:

1 cup boiling water

2 teabags cranberry & wild cherry teabags

To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.

Remove the teabags. Leave syrup to cool.

To make ice cubes: Pour boiling water over teabags. Leave to brew for about 5-7 minutes.

Leave to cool down completely.

This should fill one whole ice tray (12 blocks).

Freeze until completely frozen.

1 Tbls chia seeds

Blend all the ingredients together in a blender until nice and smooth.

Pour smoothie into a bowl. Garnish with fresh strawberries and chia seeds


Strawberry Mango Smoothie Bowl

You’ll get to know by the end of this book that we are very simple cooks, easy peezy, lemon squeezy and straight to the point. We don’t spend too much time in the kitchen because we don’t really like waiting long for our meal. This is the perfect smoothie

1/2 Banana, frozen
1 C Strawberries, frozen
1 Kiwi
1 C Mango, frozen
1/2 C Mixed Berries, frozen
2/2 C Coconut Water

Fresh Strawberries, halved
Mangoes, sliced
Kiwis, sliced

Put all the ingredients together in a blender. B.end till smooth.
Divide into bowls and garnish with toppings.

Raspberry Coconut Smoothie Bowls

Serves: 2
Prep time: 5 mins

This is the perfect smoothie for Sunday morning or Sunday evening after the ITIS you’ll be recovering from.

1 Banana, frozen
2 C Mixed Berries, frozen
2/3 C Coconut Milk

1 Tbs Chia Seeds
Fresh Bananas, sliced
Toasted Coconut Flakes
Fresh Raspberries
Chia Seeds

Hydrate Chia seeds in the coconut milk for about 5 mins.
In a blender, throw all the ingredients in and blend to a smooth consistency.
Divide into 2 bowls and garnish with toppings.

Kale Smoothie

Serves: 2
Prep time: 4 mins

We started being health conscious a lot when we started traveling. We heard that everybody comes back home from America fat so we didn’t want that to be us at all. We watched everything we ate and had minimal cheat days. You were never going to catch us slipping… No, no, no.

1 1/2 Banana, frozen
1 C Kale
2 Kiwis, ripe
2 C Almond Milk
1 tsp Honey
1 Tbs Chia Seeds
1/2 C Ice

Blend all ingredients together until smoothie.

Ginger and Carrot Juice

Serves: 2
Prep time: 5 mins

We got ourselves a juicer as a birthday present to ourselves, but our younger brother Kgomotso is sick of us because we juice EVERYTHING. Add pineapple to this recipe if you’re not a huge fan of carrots because this juice is very “carroty” (it would be awkward if it wasn’t, but you get what we are saying right?).

15cm Ginger
8 Large Carrots
1-2 Green Apples

Pass the fruits and veggies in a juicer or nutribullet, add more ginger if you desire.
Serve with some ice.

Mango Smoothie

Serves: 2
Prep time: 5 mins

Always freeze your fruits, they make the most amazing cold smoothies, you won’t have to worry about chilling your smoothie first or adding too much ice to your drink.

1C Mangoes, cubed and frozen
1/2C Pineapple, frozen
1/2C Bananas, frozen
1 Tbs Honey
1 Tbs Lemon Juice
1/2C Ice Cubes
1/2C Spinach (optional)

Blitz all the ingredients together until smooth.
Serve chilled.


1/2 Rooibos ice cubes
1/2 cup cranberry juice
1/2 cup pineapple juice
1/4 cup Malibu coconut rum
Grenadine, drizzled
Maraschino cherries, for garnish
Pomegranate rubies, for garnish

To make ice cubes, brew your tea normally, cook it down completely and pour into ice cube moulds and freeze till ready to use.
Add ice to glass, add the juices, the Malibu rum and stir.
Pour into glasses. Drizzle in the grenadine. Garnish.
Serve immediately. Drink is intended for only those who consume alcohol.

Ginger Beer Sorbet

Serves: 8-10

If they don’t serve “Gemere” at your wedding, is it even a wedding? Only our grandmother was the designated ginger beer maker, she makes it so well and if you want good ginger beer, make sure it brews for a couple of days. We made the typical ginger beer into a sorbet, it’s an amazing pallet cleanser. 

1 1/2 L Water
1C Castor Sugar
2 Tbs Ginger Powder
1/2 tsp Cream of Tartar 
Peel of 1 Apple
Peel of 1/2 Lemon
Handful of Pineapple Pieces
1 tsp Instant Dry Yeast

Pour 500g water into a pot. Add sugar and still until it’s all dissolved.
Add ginger, cream of tartar, Apple and lemon peel as well as pineapple pieces. 
Add the rest of the water and simmer on medium heat for about 12 mins. Then allow to completely cool. Stir in the yeast. Cover and leave to stand overnight.
Strain through a whisk into a container and chill. (At this point, it’s ready to drink.)
To make sorbet, place ginger beer into the freezer container and freeze for about 2 hours. Stir with a for every 30 mins so it doesn’t crystallize.
Once it can hold shape and frozen, you may serve.