Lunch with Pippa Hudson

Ingredients:

• 1 cup rice

• 3T mixed nuts and raisins – walnuts and peanuts work well

• 1 small green pepper, chopped

• 125ml mayonnaise

• 125ml chutney

Method:

• Cook the rice in boiling salted water. Drain and allow to cool.

• Add the nuts, raisins and green pepper

• Mix the mayonnaise & chutney, and stir through.

Notes

• To give the salad spectacular colour, add 1t turmeric when cooking the rice.

• Goes well with meant, fish or vegetarian dishes.

Guest: Garth Newman | clinical psychologist and the author of Super

3 and the Scary Invisible Monster

Guest: Lyle Masters | Co-founder of  Mother City Drive-In

Guest: Marion Vermeulen | Senior Manager for Operations testing at SANBS

Sarah Foale who is a certified mindfulness facilitator and integral coach, with a special interest in holistic mind-body well-being and mindful parenting.

Guest: Linden Birns | Managing Director at Planes Talking

To discuss the matter we’re joined by Nurina Ally who is a lawyer and director of the

Equal Education Law Centre

firstly, Souper Trooper.

Guest: Caryn Gootkin, who fundraises for the organisation.

Secondly: Elron Primary Feeding Support

Guest: Dillon Henwood Teacher at Elnor Primary in Elsies River

To give us an update on how it’s going, and chat about the shift for restaurants as we

move into lockdown phase 3, we welcome Eat Out’s head of content Tessa

Purdon