S925 Silver Resin Green Leaf Ring
Size :
6-10,
M, O, Q, S, U
Price :
@R450
Courier included

Veggie olive wraps with mustard vinaigrette recipe

Ingredients (makes 4 wraps):

Wraps & Filling:

.4 large flour or spinach wraps
.1 cup sliced green olives
.½ cup sliced black olives
.1 cup shredded lettuce
.½ cup grated carrot
.½ cup thinly sliced cucumber
.½ cup diced red bell pepper
.¼ cup thinly sliced red onion

Mustard Vinaigrette:

.3 tablespoons olive oil
.1 tablespoon apple cider vinegar
.1 tablespoon Dijon mustard
.1 teaspoon honey
.¼ teaspoon salt
.¼ teaspoon black pepper

Instructions:

1. Make the vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully blended.

2. Prepare the filling
In a large bowl, combine green olives, black olives, lettuce, carrot, cucumber, bell pepper, and red onion.

3. Mix
Pour the vinaigrette over the vegetables and toss gently until evenly coated.

4. Assemble
Place about ¾ cup of the mixture in the center of each wrap.
Fold in the sides and roll tightly.

Food Safety:

.Wash all vegetables before cutting
.Use clean utensils
.Refrigerate if not eaten immediately
.Eat within 24 hours
.Do not leave at room temperature longer than 2 hours

Salmon salad with sesame dressing recipe

This recipe makes 2 servings.

Ingredients:

.For the Salmon:
.Salmon: 2 fresh fillets (approx. 6 oz each), skinless or skin-on based on preference.
.Seasoning: Salt, black pepper, and 1 tbsp olive oil for searing.
.Optional Garnish: 1 tbsp toasted sesame seeds.

.For the Sesame Dressing:

.Soy Sauce: 2 tbsp.
.Rice Vinegar: 1 tbsp.
.Toasted Sesame Oil: 1 tbsp.
.Honey or Maple Syrup: 1 tsp for sweetness.
.Fresh Ginger: 1 tsp, finely grated.
.Garlic: 1 small clove, minced.

.For the Salad Base:

.Greens: 4 cups mixed salad greens (spinach, arugula, or romaine).
.Vegetables: 1 sliced cucumber, 1 diced avocado, and ½ cup shredded or julienned carrots.
.Crunch: Optional additions include 1/4 cup shelled edamame or sliced green onions.

Instructions:

1. Cook the Salmon: Season and sear salmon for 3-4 minutes per side until cooked. Let it rest and flake.

2. Make the Dressing: Combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.

3. Assemble and Serve: Mix greens and vegetables, top with salmon, drizzle with dressing, and add garnishes.

Pineapple & pink grapefruit with mint sugar recipe

Ingredients:

.1 medium pineapple, ripe
.2 pink grapefruits
.50g golden granulated sugar (caster sugar works well too)
.Small bunch of fresh mint, leaves only

Method:

1. Prepare the fruit: Use a sharp knife to top and tail the pineapple. Stand it upright on a cutting board and carve away the skin and any "eyes". Rest the pineapple on its side and cut it into wafer-thin slices. Repeat with the grapefruits, ensuring all the peel and white pith are removed before slicing thinly.

2. Arrange the fruit: Neatly arrange the fruit slices on a large serving platter, catching any excess juices. Set the platter aside.

3. Make the mint sugar: Using a pestle and mortar, pound the sugar and mint leaves together until the sugar is completely blended and takes on a greenish hue. Make the mint sugar just before serving to ensure the mint stays green and vibrant.

4. Serve: Scatter the mint sugar mixture evenly over the arranged fruit. The dish can be served immediately, on its own, or with natural yogurt for a creamy contrast.

Tomato Seafood Rice

Ingredients (serves 3–4)

Seafood

.300–400 g raw shrimp/prawns, peeled and deveined
(cut larger shrimp into chunks like in the image)

Rice & Base

.1½ cups long-grain white rice

.2½–3 cups seafood stock or water

.2 tbsp olive oil

Vegetables

.1 small onion, finely chopped

.2 cloves garlic, minced

.1 medium carrot, diced small

.½ cup green beans, sliced

.½ cup green peas

.½ cup sweet corn kernels

.1 medium tomato, chopped
or ½ cup canned crushed tomatoes

Seasoning

.1½ tbsp tomato paste (important for the deep color)

.1 tsp paprika (sweet, not smoked)

.½ tsp mild chili powder or black pepper

.Salt to taste

Garnish

.Fresh parsley leaves

.Lemon slices or wedges

Instructions:

1. Prepare the shrimp

.Lightly season shrimp with a pinch of salt and paprika.

.Set aside (do not cook yet).

2. Build the tomato base

.Heat olive oil in a wide pan or pot over medium heat.

.Add onion and cook until soft (about 4 minutes).

.Add garlic and cook 30 seconds.

.Stir in tomato paste and paprika; cook 1 minute to deepen color.

3. Add vegetables

.Add carrot and green beans; cook 2–3 minutes.

.Add chopped tomato (or crushed tomatoes) and simmer until slightly thick.

.Stir in peas and corn.

4. Cook the rice

.Add rice and stir to coat every grain in the tomato mixture.

.Pour in hot stock.

.Season with salt and pepper.

.Bring to a gentle boil, then reduce to medium-low.

.Cook uncovered or partially covered for 10 minutes, stirring once or twice.

5. Add shrimp

.Nestle shrimp into the rice.

.Cover and cook another 5–7 minutes, until:

.Rice is tender

.Shrimp are pink and just cooked

.Texture should be moist, fluffy, not soupy.

6. Finish

.Remove from heat.

.Let rest 3 minutes.

.Garnish with parsley and lemon slices.

Why Pine Trees Stay Green All Year

Nature’s Evergreen Secrets


Have you ever walked through a forest in winter and wondered why pine trees stay lush and green while everything else looks bare and asleep? Pines have mastered the art of survival through a series of clever adaptations that help them hold onto their needles—no matter how cold or dry the season becomes.


The Secret Behind Their Year-Round Green

Pine needles may look delicate, but they’re incredibly tough. Each needle is equipped with a thick, waxy coating called the cuticle, which seals in moisture and prevents precious water from evaporating—especially important when the ground is frozen and roots can’t draw up water.

Their slender, rolled shape also plays a big role. By keeping a small surface area and trapping humidity inside, needles don’t dry out easily, even in icy winds.

Inside the tree, the resin works like a natural antifreeze. These compounds keep the tree’s fluids from freezing solid, allowing the pine to stay alive—and green—through harsh winters.


The Evergreen Illusion: They Do Shed Needles

Although pines appear to keep their needles forever, they actually shed them gradually. Instead of dropping all leaves at once like deciduous trees, pine trees let go of their older needles—often after 2–4 years—and grow new ones continuously. This slow cycle means the tree always looks full and vibrant, season after season.

Next time you pass by a pine tree, check the ground beneath it—you’ll likely spot clusters of old needles. The tree might be shedding, but it never looks bare because new growth is always on the way.


Final Thoughts

Pine trees are living symbols of endurance. Their ability to stay green all year comes down to remarkable adaptations that let them conserve water, resist freezing, and renew themselves quietly in the background. In a world where so many plants retreat in winter, pines stand tall—reminders that resilience is often built into the smallest details.