Collagen Rich Mushroom Risotto

This creamy, gluten-free, dairy-free, collagen-rich mushroom risotto has been created in collaboration with The Harvest Table.


  • 1 Cup Arborio/ Risotto Rice
  • 4 Tbsp Harvest Table Bone Broth
  • 125g White Buttom Mushrooms
  • 125g Brown Mushrooms
  • 1/2 Large Onion
  • 1 Medium Carrot
  • 1 Celery Stalk
  • 1/2 Red Pepper
  • 1 Garlic Clove
  • 10 Sprigs Fresh Thyme
  • 10 Sprigs Fresh Origanum
  • 1 Tbsp Olive Oil
  • 4 Cups Boiled Water
  • 1/2 Cup Dry White Wine
  • Black Pepper & Salt to taste
  • 100ml Parmesan Cheese
  • 2 Tbsp Mascorpone


  1. Place half of the measured fresh produce into a food processor
    and pulse until a paste is formed.
  2. Chop the other half finely, except for the mushrooms – they
    should be sliced.
  3. Pour the olive oil in a pan on medium heat.
  4. Add the diced onion to the pan, fry for a few minutes until just
  5. Add the celery, carrots, red pepper and garlic to the onion and
    fry for 5minutes.
  6. Add the rice to the pan and fry slightly.
  7. Add the blended paste and chopped mushrooms to the pan and
    fry on medium-low heat until the mushrooms are cooked
  8. Add the wine to the pan and allow the alcohol to evaporate.
  9. Mix the Bone Broth Powder with the boiled water and whisk
    well until incorporated.
  10. Pour half a cup of the Bone Broth to the pan and stir
    continuously until all the liquid is absorbed. Do this until all
    the Bone Broth is used.
  11. While continuously stirring, season the risotto with sea salt and pepper to taste.
  12. Add the Parmesan cheese to the rice once it is cooked through.
  13. Garnish with a dollop of mascarpone, crushed black pepper and
    extra Parmesan shavings.

5 Easy (and Affordable) Eco-Friendly Items to Add to Your Kitchen 

5 Easy (and Affordable) Eco-Friendly Items to add to your Kitchen 

The biggest misconception about going green is that it is difficult. I’ve had a lot of frustrating conversations with defeatist friends and family who’ve decided to make the change is too much trouble. 

Nothing could be further from the truth. Not only is are these five additions easy to achieve but the difference on your weekly pocket spend is not even noticeable – add these eco-friendly items to add to your kitchen and countertop.  

It was the Chinese philosopher, Lao Tzu, who said, “A journey of a thousand miles begins with a single step.” The same can be said for adopting an eco-friendly lifestyle. Start by replacing a single item or appliance in one room. Before you know it, your entire home and office will be a haven of earth friendliness that you can be proud of.

Being a lifestyle writer, I spend a lot of time in my own and other people’s kitchens. I can tell you that the room where people prepare food can be the most wasteful space of them all if you’re not careful. When you consider the single-use plastic, easily compostable food scraps, cleaning products, storage containers and so on, that go through a scullery, the possibility to either help or harm the planet will make your head spin.

If you have any of the following kit in your kitchen, you’re well on your way to having an earth-conscious space. 


R47, years of use.

If you’ve kept up with the news, you’ll know that while Cape Town managed to avoid Day Zero, the entire country is still teetering towards a great water depletion. We can’t continue to use water as wastefully as we have done in the past. Fix this nozzle to your faucet and you stand to save up to 80% of H2O every single time you open the tap.


R165 per box, 4 koins per box, lasting up to three months each.

Since we’re on the subject of water, one of the main reasons we buy it bottled is because it gives us the assurance that the water is clean, and the Ph Balance is low. While this may not help those who prefer drinking sparkling water to still, popping a few of these charcoal discs into your distilled water will purify it. Each koin can be used for up to three months, and protects you against all sorts of bacteria like e.Coli, and harmful chemicals like chlorine, lead & mercury.


R60, machine-washable, lasts a lifetime.

You’re buying your bread from the farmers market, which means that you’re supporting small business owners, and you’re minimising your carbon footprint buying locally. Good on you! It would be a shame if your efforts were sullied by having to slide your fresh loaf into a film of single-use plastic. This unbleached calico drawstring bag is guaranteed to keep your bread fresh without compromising the planet.


100 filters for R45.

The world would be very depresso, if we didn’t have espresso. If You Care make wonderful coffee filters that are 100% unbleached (chlorine-free) and plastic-free. They’re particularly special because while they won’t harm the environment by laying in landfills for decades to come, they won’t compromise the quality and integrity of your coffee either. You needn’t worry about the packaging. These guys have pushed the boat out to ensure that you can recycle the box your filters come in. Everything can be popped into your compost bin when you’re done with it.


10 bags for R36.

The planet’s collective waste is unacceptable. We are weighing down the earth with all our trash, and if we aren’t careful, there will be catastrophic consequences for our irresponsibility. We need to desperately reconsider what we are getting rid of, but how we are getting rid of it is of equal importance. 

Let’s all purchase biodegradable bin bags. I’ll say it again because this is important: LET’S ALL PURCHASE BIODEGRADABLE BIN BAGS! It seems silly that some of us are painstaking about separating out garbage for the bin men when we’re shoving it into plastic trash bags. Isn’t it oxy-moronic?

This PLA product is fully biodegradable under ideal conditions – they’ll break down completely within 45 days. If they end up in a landfill, it might take a little longer, but it won’t be much.

Everything Matters – The Truth About Sustainability

Keep Endangered Wildlife Off The Shopping List

The Green Goddess Guide to Creating an Eco-Friendly Kitchen


Robyn Shares Her Top 13 Faithful Finds

Faithful to Nature is celebrating its 13th birthday this October 2019! Yes, we’ve reached a cosmically historical number on our journey of growth.

As we all know “ONE” is the first number of the number list. It represents birthnew beginnings and self-motivation. The number “THREE” is the number of creation and completion. It signifies the past, present and future with a sacred focus on harmony, wisdom and understanding.

WOW. So incredible that we can get to 13 years and look at our past, present and future. The initial fears of stepping out and doing things differently and the hardships that we’ve to overcome; to the present where we are experiencing our ‘teenage-like’ growth spurt and then ultimately looking toward the future and the hope for what is to come.

Having said this, we can’t imagine how our 13th year could’ve have been a more significant and memorable one. Throughout our journey there has been one unfailing factor that has fed life into our growth, and that has been our faith to nature.

In celebrating 13 years of greener, healthier living, we bring you our inspiring founder’s top thirteen faithful finds – these are the Faithful to Nature goodies she simply cannot go without!

Robyn’s Faithful Finds

1. Planting Calendar And Garden Guide


“It’s like GPS for your garden, love it!”

2. My Little Loves Adventure Romper

“Sustainable, local, funky wear for my loved little eco-warrior.”

3. Vegan Collagen Boost

“FTN have done all the thinking for us with this awesome kit… you can look beautiful without leaving a heavy footprint.”

4. Sophi Prime+Polish+Seal System

“So happy to have found this little number to add to my home spa”

5. Zooka Kombucha

“My absolute number 1 kombucha blend on the planet”

6. FTN Konjac Sponge

“My top beauty product for the year, works like a charm”

7. PATCH Eco-Friendly Plasters

“Yet another amazing addition to keep it that much greener and lighter in the home.”

8. Sealand Recycled Jolla Backpack

“Sealand are going to give Patagonia a run for their money and awesome ethics one day… just love this company and the high quality products that they produce.”

9. Faithful to Nature Anti Oxidant Mix

“These plastic-free berries are just so moreish, the whole family loves them. Perfect for festive season snacks too

10. EcoCoconut Multipurpose Bottle Brush

“This eco brush works so well, less fuss and less waste once you’re done!”

11. Mirror Moon Eco Glitter

“ Glitter without the guilt should put a smile on ever Goddesses face”

12. Homespun Apothecary Q10 Time Stopper

“I’ve been looking for a good blend of Q10 for a while, ladies this stuff works wonders!”
13. Heath & Heather Organic Sage And Lemon Tea
“Sage tea is called “the thinker’s drink”, because it helps to clear the mind and lift the spirits.

Superfood Cacao Ritual Elixir

Hot choc hero

Serving size: 2 (or 1 large cuppa)




  1. Heat the milk and water in a saucepan until almost boiling temperature.
  2. Add all ingredients to a high-speed blender and blend hot liquid for approximately 30 seconds. It should look smooth, thick and frothy.
  3. Serve immediately, top with a sprinkling of chia, cacao nibs and ground black pepper.


Superfood Cacao Ritual Elixir 1













Fresh Passion Fruit and Elderflower Mocktail

Fresh Passion Fruit and Elderflower Fizz 1

Serves: 4
Prepping time: 5 minutes
Cool time: 10 minutes
Cuisine: Non-alcoholic

Fresh Passion Fruit and Elderflower Fizz 2















  • ½ cup elderflower cordial 
  • 6 passion fruits
  • 1 lime, juiced
  • 2 Tbsps honey/agave (optional) 
  • 4 cups (1L) sparkling water 
  • Mint leaves (garnish) 


  1. Cut open the passion fruits, scoop out the pulp and strain into a bowl to remove the seeds. Use the back of a spoon to help extract the passion fruit juice. You need about ½ cup of passion fruit juice. Keep the seeds.
  2. Add the elderflower cordial, lime, honey and passion fruit juice to a jug. Lastly, add the sparkling water to taste. 
  3. Pour over ice and garnish with a few passion fruit seeds and mint leaves.


Fresh Passion Fruit and Elderflower Fizz




Kombucha Mocktails for Summer: Golden Granadilla Glow

Kombucha Mocktails for Summer: Kicking Kiwi Cooler

Farm-To-Fork 101

farm to fork

You are what you eat. Everything from the soil your produce is planted in, the calibre of the seed being sown, to the pesticides used and harvestings process – it all feeds into the quality of the product. Because we are beginning to really understand that the state of our produce directly affects our health and wellness, more consumers are educating themselves on how their fruit, veg and meat is being reared.

Though the social movement of replacing GMO’s with nutrient-filled ingredients that were grown organically and locally isn’t a particularly new concept, it has gained a great deal of traction in the last 3 – 5 years. So let’s break it down:


Farm to fork emerged out of concern that we were eating too much processed food. We needed to change our lifestyles or we would, quite literally, end up eating ourselves into early graves. Health fundis got the ball rolling by encouraging consumers to make the switch to organic produce, but it was dedicated eco-warriors that managed to get the farm to fork movement off the ground.

In essence, farm-to-fork is a direct channel between agronomist and consumer. By growing your fruits and vegetables in the same place you will use them, you meet certain ethical and environmental standards. Once you claim to do this, consumers are guaranteed that you are being green about the way you farm – from using organic/natural pesticides and insecticides to the ethical treatment of your livestock.


If you read my piece about the benefits of buying local, you already know why farm to fork should be something we all try to pursue. The produce is fresher because it hasn’t had to travel far to get to you – which also means the carbon footprint between you and the farm to fork establishment is minimised too. Fruits and vegetables are generally organic, though the agricultural practices really are up to the farmers themselves to decide. This is why I tend to prefer farm-to-fork’ers who let the public walk through their grounds as the transparency puts my mind at ease.

Eco-benefits aside, many farm-to-fork fundis also believe that if you know where your food is coming from, it adds to the experience of eating it.


The heavy-hitters in local food distribution have claimed to stock organic products for over a decade, but when you thoroughly investigate their criteria, you can see for yourself that they are misleading.

Challenge yourself to switch out your weekly shop at the chain grocery store and visit your local farmers market instead. While it may not be farm-to-fork in the truest sense of the word, you can have a conversation with the vendor sourcing your butternut squash, or pick the brain of the baker to see how he farms his own wheat or oats that is later ground into flour.

Restaurants have really taken to this concept, and there are a few farm-to-fork eateries all over the country that you can support. Westerncapers can patronise Babel at Babylonstoren for a 100% guilt-free and green dining experience, while those in the Gauteng area have Fermier Restaurant and Leafy Green to enjoy. Knysna can look forward to the weekly forages of Brett Garavie at VegTable, and East London-based diners can pop into Earth Forrest for food farmed through permaculture. 



Eating Seasonally: The 101

Honey: The Bee’s Knees or a Sticky Issue?

Should We still Eat Seafood?


Peanut Butter And Jelly Chickpea Blondies

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: Approximately 10 – 15 small squares blondies




  • 1 cup fresh strawberries
  • 2 tsp chia seeds
    ¼ cup water (optional)
  • Squeeze lemon juice




  1. Pre-heat oven to 150ºC and line a square tray with a baking sheet. 
  2. Rinse, de-stem and roughly chop the strawberries. Add to a pot along with the chia seeds and a few tablespoons of water. Bring to boil and leave to simmer until strawberries are mushy and start to thicken. 
  3. In a blender, combine the chickpeas, banana, peanut butter and date syrup. Blend until very smooth. Then add salt, baking powder and coconut flour. Pour ¾ of the batter into the tray. Then top with the strawberry jam and spread evenly. Drop the remaining ¼ of the batter and spread/swirl through the top jammy layer. 
  4. Bake for 15 minutes and then cover with foil to steam until cool. Enjoy warm as a breakfast treat or as an on-the-go snack. You can freeze the squares for up to 3 months. 



A Good-Time Carrot Cake for Every Celebration


I made this carrot cake for my birthday this year and it truly exceeded all expectations. Light, sweet , tangy carrot cake that retains its moisture without being all mush and no cake.

Perfect birthday cake or for any celebration including weddings , showers and braai’s. I had vegan and non-vegan friends tasting the cake at the party and it is undetectably vegan and gluten-free .

Make it your own :

If you try out this recipe , let me know how it goes . Leave a comment and tag the photo #thegoodroots on instagram or tag me @thegoodroots .

Prep Time: 20 minutes

Cook Time : 45 minutes

Servings : 12 slices

Cuisine : gluten-free, vegan

Freezer friendly : 3 weeks

Fresh for : 3-4 days



Bowl 1:

Bowl 2:

  • 1 ½ cups almond flour
  • 1 ½ cups gluten-free flour
  • 1 ½ tsps baking powder
  • 1 ½ tsps baking soda
  • ¾ tsp salt
  • ¼ cup coconut sugar ( sub cane sugar)
  • 1 Tbsp cinnamon
  • 1/8 tsp nutmeg (optional)
  • ¼ tsp cloves (optional)
  • ¼ tsp cardamom (optional)
  • ½ cup walnuts, chopped & lightly roasted
  • ¼ cup pecans , chopped & lightly roasted
  • ½  cup dried pineapple, chopped (optional)
  • ¼ cup dried date pieces (optional) (sub raisins)
  • 1 cup unsweetened apple sauce
  • 1 ½ cup grated carrot, loosely packed
  • 3/4 cup almond milk


  • 1 ½ cup raw cashews, soaked in hot water for 1 hour
  • 1 Tbsp lemon zest
  • 6 Tbsps passion fruit , adds acidity ( sub 3 Tbsps lemon juice )
  • 4 Tbsps agave (maple syrup or honey if not vegan)
  • ¼ cup coconut oil, melted     (adds richness & thickens when sets)
  • Pinch of salt
  • 2/3 cup coconut yoghurt  ( sub ½ cup coconut cream )
  • 1 tsp vanilla extract
  • 1 ½ tsp apple cider vinegar ( tangier frosting)


  1. Roast chopped nuts in 180 oven until light golden colour and fragrant. Soak cashews in hot water for 1 hour. Spray or butter and lightly dust with gluten-free flour either 3 round 15 cm cake tins or 2 cake tins of 20 cm. Shake out the excess flour and set aside.
  2. Bowl 1 : In a large mixing bowl prepare the flax eggs and then add the rest of the ingredients listed under bowl 1 and whisk  with a hand mixer for 2 minutes until combined and a little lighter.
  3. Bowl 2: Whisk the flours, baking powder, baking soda, salt, sugar and spices together. Then add the grated carrot, roasted nuts , apple sauce and dried fruit but don’t mix in yet.
  4. Slowly start to incorporate the contents of bowl 1 into bowl 2 by mixing in a 1/3 cup of bowl 1 into bowl 2 until everything is combined.
  5. Then add  3/4 cup almond milk and more (1/4 cup extra) if still too thick. Cake mixture should be thick but still pourable.
  6. Divide evenly among cake tins. Bake for 45 – 50 minutes until golden brown and fork comes out clean. Note that the size of the pan used will vary the baking time.  Begin with frosting.
  7. Blend all the ingredients for the frosting except passion fruit  in the blender until smooth. Then mix the passion fruit in by hand. Transfer the frosting into a container and let it thicken up in the fridge until it is time to frost the cake.
  8. Remove from oven and let cool down for 15 minutes before running a knife on the sides of the tin and then gently taking the cake out of the tin and placing it on a cooling rack to cool down completely.
  9. Once cooled you can start to frost. Note that if using coconut yoghurt or coconut whip to frost the cake needs to be stored in the refrigerator and taken out 10 minutes before serving.


  • I used the gluten-free flour from Woolworths as it’s the only one I like.
  • I used coconut sugar but brown sugar and cane sugar do provide an even better texture (light and fluffy) for the cake.
  • If nut-free substitute the almond milk for any other milk , almond flour with sunflower seed flour, oat flour or more gluten-free flour.

Malva Pudding: A Gluten-Free Vegan Take on a South African Favourite

Sugar-free Coconut Cream, Rose and Almond Cake

Real Red Velvet Cake


Hot-Cross Cinnabuns

Sweet, sticky, spicy and absolutely dripping with indulgence… Mmmm… this Easter we’re bringing you a baked goodie that is the perfect marriage of your favourite treats: the classic Cinnamon Bun and festive Hot-Cross Bun. There is no time or place where the Hot-Cross Cinnabon would go unwelcome, but serve it best hot, straight out the oven or warmed up with breakfast and tea, or even as an indulgent dessert with a scoop of ice cream.


  • Not a fan of raisins? Swap them out for dried dates, any dried fruit or simply leave them out altogether.
  • What sugar you use is entirely up to you it wouldn’t affect the structure or texture of the buns too much.
  • Coconut oil instead of butter (vegan or regular) will not yield the same results.

Makes 6 – 8 buns




  • 3 Tbsps vegan butter, melted (and cooled to room temp)
  • ¼ cup coconut blossom sugar
  • 2 – 3 Tbsps cinnamon
  • ½ tsp cloves
  • ¼ tsp nutmeg
  • ⅓ cup raisins

TOPPINGS (Optional)

  • 1 cup powdered sugar & 1-2 Tbsps almond milk  (combined) or melted coconut butter or lightly brushed with syrup of choice


  1. FOR THE DOUGH: In a saucepan heat up the butter and milk until the butter is melted (ensure not to reach boiling point). Once melted pour into a large bowl and allow to cool down to around the temp of bath water.
  2. Once at this cooler temp, add the instant yeast to the milk/butter mixture but don’t stir. Set aside to activate for 10 minutes. NOTE: Adding the yeast when the mixture is too hot will kill its active capabilities.
  3. After 10 minutes add the salt and sugar to the large bowl of yeast/milk mixture and give it a good stir.
  4. Whisk the 2 cups flour, salt, cinnamon and coconut sugar in a medium bowl.
  5. Slowly start adding the flour mixture to the wet ingredients;  ½ a cup at a time while mixing in-between. The dough should be a little sticky, don’t overwork it.
  6. Use the ½ cup of flour to dust the work surface and rolling pin. Transfer the dough to the floured surface and knead it a little without over-working it, form a ball and transfer the dough to a sprayed/oil bowl and cover up the bowl with cling wrap to rise for 90 minutes.
  7. Once 90 minutes has passed, the dough should have risen to twice its original size. Transfer onto the floured surface and roll out into a rectangular shape. Brush with melted butter.
  8. FOR THE FILLING: Combine your filling of cinnamon, cloves, nutmeg and coconut sugar. Evenly sprinkle the filling and raisins on top of the buttered dough and then tightly roll the dough (lengthways).
  9. Use a serrated knife or unflavoured floss (place floss underneath dough, pull up on both sides, criss-cross the two ends and pull outwards) to cut the roll into 6 – 8 buns.
  10. Preheat the oven to 180℃.
  11. Transfer buns to a lightly buttered baking dish and brush them with a little butter. Cover the dish with the same cling wrap used earlier and let the buns rise until the oven reaches 180℃.
  12. Remove the cling wrap and bake for 45 minutes or until golden-brown. Allow to cool for 15 minutes and then drizzle with your desired toppings.
  13. Serve warm.
  14. You can store in a sealed container for up to 3 days.

If you made this recipe let me know what you think in the comments below or tag @thegoodroots #thegoodroots because I love seeing your creations!

Adapted from Minimalist Baker’s cinnamon roll recipe.

Easter Cherry & Chocolate Hot Cross Buns

Traditional Easter Poppy Seed Roll

How to Decorate Eco Easter Eggs with Zero-Waste


Why You Need Our New & Exclusive Faithful to Nature Product Range


Recently, we decided to take eco-matters into our hands. You know better than anyone that we have been flying the eco-flag with all our might; advocating those who are doing their bit for the planet, and encouraging everyone, every single living soul, to adapt their consumption decisions to take the Earth into account too.

We believe in a system that works holistically; where, in whatever you are taking from the Earth, you need to do your utmost to give back as much as possible. With our very Faithful to Nature range, this is exactly what we are attempting to do; the products have been sourced as responsibly as possible and our packaging as environmentally-aware as possible. Reduce, reuse, recycle. We have made it our promise to you, our Faithful followers, to strictly, meticulously and with unwavering care, ensure that every single product on the site reaches our eco standard – and trust us when we say – this is an incredible standard to reach.


A pooled knowledge of expertise brings you a range of products that are not only sourced from the most sustainable locations around the world, but also wrapped in packaging that is 100% marine biodegradable and compostable:

Our waste-free packaging contains eco-friendly bags made with plant cellulose. This packaging is certified by Vincotte to be 100% home compostable and is also marine degradable. All cardboard is manufactured from recovered fibre, certified by the Forest Stewardship Council. Labels are 100% recycled, printed with plant-based inks and attached with eco-friendly adhesive.

Keep your eye on this space – as time goes by we plan on adding more products across all our categories; pantry essentials, beauty and body, a certified organic range, waste-free lifestyle additions and so much more, to fill your life and home with only the best in green living.



STEP ONE: Remove your plant cellulose film from the cardboard outer packaging.


STEP TWO: You can recycle your cardboard outer packaging like you would any other cardboard product (only vegetable inks have you been used).

STEP THREE: Take your plant cellulose film and place it into any compost heap, bokashi bin or home-composting unit.

STEP FOUR: Wait. In ideal composting conditions (right heat, temp etc) the matter will decompose in +- 2 weeks, but in your normal home-compost will take approximately a month.

STEP FIVE: Your packaging will have decomposed along with the rest of the organic matter.



Want to find out more? Well, what are you waiting for? Click here to find out more about our Faithful to Nature products.