Colour is an integral part of everyday life. Much of our mood, preferences and reactions are based on colour. And it is not only a subjective thing, it can also affect you physically! Read more about why colour matters!
Join our colour journey as we share more about our favourite colours, combined with colour-based recipes and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280!
Suffering from drought in the Western Cape, locals have recently found a new appreciation for the colour green. There is nothing like a brown lawn to make green your favourite colour… Green means life! Quite fittingly then, green also means having an ecological conscience and the colour is generally associated with environmental matters.
Is green always serene? Not necessarily, it also gives the green light to action and indicates energy and vivacity.
And is green always good? Well, perhaps not if you are green behind the ears or green with envy…
In the world of wine, green can be positive or negative. A green flavour profile for Sauvignon Blanc would indicate flavours of asparagus, peas and green pepper and the wine might be crisp and refreshing. A green Merlot, however, might mean the wines tastes austere and not ripe and juicy as expected.
In culinary terms, green usually refers to vegetables, especially the leafy type. Green veggies are healthy in many ways! Filled with minerals and antioxidants, they add fibre to your diet, improve your metabolism (yes, please!), make you feel fuller for longer, help to protect your eyes, lift your mood, keep you hydrated and are even said to help your body to naturally protect against sun damage. (Read more) All of this and a head of broccoli comes in much cheaper than bottled supplements and beauty treatments…
Broccoli salad with avocado dressing
500 g broccoli (2 small heads)
100 g green beans, julienned
200 g Granny Smith apple, diced
½ cup sunflower seeds, toasted
¼ cup fresh lemon juice
2 teaspoons sea salt
Peel the stems of the broccoli and break into small pieces. Place in a food processor fitted with a chopping blade and pulse until small pieces remain. Set aside in a big bowl.
Add the carrots, apple and toasted sunflower seeds and toss together.
Peel the avocados and remove the pits. Place all ingredients in the food processor and process until mostly smooth. Toss dressing with the salad and serve. Salad can be refrigerated for a few hours.
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