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In this edition of Live Rooibos, we explore the many ways Rooibos supports wellness, refreshment and flavour this summer.
Discover the latest research highlighting Rooibos’ potential to soothe inflammation and strengthen the digestive system, explore festive recipes that let Rooibos shine in both sweet and savoury dishes, and learn how a warm cup of Rooibos can surprisingly help you stay refreshed even in the summer heat.
Plus, try a show-stopping Rooibos Roasted Grapes on Baked Camembert recipe – perfect for easy, healthy entertaining.
All this and more below!
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New findings from South African researchers suggest that rooibos tea may offer meaningful support for gut health, reinforcing its long-standing reputation as a wellness-friendly, caffeine-free staple. In laboratory tests using pig intestinal cells (which closely resemble human gut cells), both fermented (red) and unfermented (green) rooibos showed powerful yet different benefits: fermented rooibos significantly reduced inflammation, performing on par with common anti-inflammatory medication, while unfermented rooibos strengthened the intestinal barrier, helping to guard against “leaky gut”.
These results add to decades of research on rooibos’ antioxidant and anti-inflammatory properties and offer fresh insight into how different rooibos varieties can support digestive wellness. With gut issues affecting more than 40% of people worldwide, and growing interest in natural, accessible solutions, the study points to rooibos’ potential role in future gut-health therapies and functional foods. And because rooibos is safe, affordable and already part of daily life for many, it remains a simple, low-risk addition to a healthier routine.
Click here to read more.
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The SA Rooibos Council spoke to award-winning cookbook author and food consultant Heleen Meyer to explore how Rooibos can bring a fresh, festive twist to summer cooking.
Known for its gentle, layered flavour, Rooibos blends easily with fruit, herbs and spices, making it a natural fit for drinks, starters, mains and desserts. Meyer says its versatility comes from its ability to add depth without overpowering a dish - whether used in syrups, marinades, glazes or chilled summer sippers.
This season, Rooibos takes centre stage in a range of easy, festive recipes created by Meyer, from a refreshing Rooibos Red Mocktail to roasted grapes over baked camembert and a light summer panna cotta. Each recipe shows how a familiar local favourite can elevate the summer table in simple, healthy ways.
Click here to view the full set of Rooibos-inspired festive recipes.
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Reaching for a warm cup of Rooibos on a scorching day might seem counter-intuitive, yet many South Africans instinctively do it - and there’s real science behind the habit. When you drink something warm, your body responds by increasing sweat production. As that sweat evaporates, it releases heat and can help cool you down. Rooibos, being naturally caffeine-free and gentle on the body, is an ideal choice for this effect, especially in dry, breezy conditions where sweat can evaporate easily.
But the trick doesn’t work everywhere. On humid or windless days, sweat struggles to evaporate, which means a hot drink will only make you feel hotter. Still, Rooibos offers more than just temperature effects: its smooth flavour, natural sweetness and comforting aroma can make you feel refreshed even when served warm. The key is simple - let the weather guide you. On the right kind of summer day, a warm cup of Rooibos can cool you down more effectively than you’d expect.
Click here to read more.
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Rooibos isn’t just for drinking - it brings depth, aroma and natural sweetness to both savoury and sweet dishes. In this simple yet impressive recipe, Rooibos transforms roasted grapes into a glossy, fragrant topping that pairs perfectly with warm, melting Camembert.
Ingredients:
- 15 ml (1 tbsp) olive oil
- 45 ml (3 tbsp) honey
- 60 ml (¼ cup) strong plain Rooibos (made with 2 Rooibos teabags)
- 6–8 fresh thyme sprigs
- Black pepper, to taste
- 500 ml (2 cups) red seedless grapes (a mix of halved and whole)
- 1 x large round (250 g) Camembert cheese
- Fresh thyme leaves, for garnish
Method:
- Prepare the roasting tray: Preheat the oven to 200 °C. Line a baking tray with baking paper, or use a shallow baking dish.
- Make the Rooibos mixture: In a bowl, whisk together the olive oil, honey, Rooibos tea, and thyme sprigs. Season generously with black pepper.
- Roast the grapes: Toss the grapes in the Rooibos mixture until well coated. Spread them out in a single layer on the tray.Roast for 20–30 minutes, or until the skins begin to bubble and the fruit turns glossy and fragrant.Remove from the oven and let the grapes cool slightly.
- Bake the Camembert: Line a second small tray with baking paper. Place the Camembert on top and bake for 10–15 minutes, until the cheese softens inside and gently puffs up.
- Assemble: Transfer the warm Camembert to a serving platter. Spoon the Rooibos-roasted grapes and their syrupy juices generously over the top.
- Garnish & serve: Finish with fresh thyme leaves. Serve immediately with toasted bruschetta, chunks of rustic bread, melba toast, or savoury biscuits.
Click here to read the original recipe.
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