What's cooking this week with Izelle Hoffman?

What's cooking this week with Izelle Hoffman?

This week on the one ingredient lockdown challenge with lifestyle chef Izelle Hoffman, we are talking cranberries! 

Izelle Hoffman
Supplied Izelle Hoffman/Landrover Centurion

With her mindful approach to eating, drinking and living, Izelle Hoffman has fast become one of the most trusted voices in the health and wellness space. 

In her cookbook, 'Mindful Eating', Izelle challenges you to cook with intention, the intention to nourish and heal your body from the inside, we are what we eat, after all! 

Also check out: It's World Chocolate Day!

Izelle Hoffman 2
Supplied Izelle Hoffman/Landrover Centurion

This week our one ingredient is somewhat of an unusual one, but I'm sure there are a myriad of reasons to include cranberries in your diet! 

Listen here:

Stuffed butternut
Izelle Hoffman - Mindful Eating

Oven-roasted stuffed butternut with walnuts and cranberries

Prep time: 45 minutes

Baking time: 10 minutes

Servings: 4

1 large or 2 medium butternuts

1 tsp olive oil

1 large red salad onion, diced

50 g carrot, diced

50 g celery, diced

250 g cooked brown basmati rice

handful chopped fresh thyme

1 tsp dried sage

1 tsp onion powder

100 g dried cranberries

100 g walnuts

2 Tbsp olive oil

2 Tbsp raw honey

2 Tbsp balsamic vinegar

3 tsp  Oryx desert salt

1 tsp ground black pepper

  1. Preheat the oven to 200 °C and spray a baking tray with non-stick cooking spray.
  2. Cut the butternuts in half and remove the seeds, reserving them for later. Place the butternut halves on the baking tray and bake for 45 minutes.
  3. Allow to cool slightly and then scoop out some of the flesh to create more space for the stuffing. Keep this butternut flesh.
  4. Heat the oil in a frying pan and fry the onion, carrot and celery until cooked.
  5. Add the butternut flesh along with the rest of the ingredients, except for the almond flour and rosemary, to the pan and mix well.
  6. Scoop the stuffing into the butternut halves, scatter over the reserved butternut seeds and bake for another 10 minutes. 
  7. Dust with almond flour and garnish with fresh rosemary before serving.

Makes a perfect vegetarian meal on its own, or can be served as an accompaniment to a protein of your choice.

Why we are using the following ingredients:


Butternut is an anti-inflammatory rich in vitamin C and slow-digesting carbohydrates, which makes it one of my favourite vegetables. It is also highly alkaline, lowers cholesterol and boosts immune function.

Oryx Salt

What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sun-dried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey

Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and anti-fungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.


They are rich in antioxidants, which flush toxins from the body, leading to improved digestion and metabolism. They are also anti-inflammatory and have a good fibre content. Be on the lookout for cranberries sweetened with pineapple juice instead of sugar.

Olive Oil

We all have our reasons why we prefer certain oils, but without a doubt my oil base of choice is olive oil, specifically for its amazing health benefits. Olive oil helps reduce inflammation and prevent osteoporosis, and is essential for bone health because it assists in the absorption of calcium and the mineralisation of bones, all of which are qualities I look for in a product, given my hip dysplasia and related joint pain.


Onions are a natural antibiotic and antiseptic, so are a big YES, especially in winter. They purify the blood, regulate blood sugar levels and improve digestion. They are also anti-inflammatory. In addition to fresh onions, in my pantry you will find dried onion powder and flakes.

Ground Black Pepper

Why do we add pepper to our food? When I ask this during cooking demonstrations, I always get the most interesting answers, but mostly people cannot tell me why they add pepper to their meals. My reason? It increases nutrient absorption and improves digestion, so you can get the most out of every meal, every time.


Whether in the form of milk, flour, butter or flakes, almonds are packed with nutritional benefits. They boost the immune system, help repair damaged skin, help prevent cancer, reduce the risk of osteoporosis and have alkalising properties. They are also a source of vitamin E, magnesium and high-quality protein.

Another one ingredient challenge: What's in your fridge?

If you would like Izelle to use your ingredient idea to create a recipe that the whole family will love, send us a message on our Facebook page or leave a comment here and you could win a copy of her eBook - 'Mindful Eating'! 

You can also buy your copy here!

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