email : Webview : Celebrate Rooibos Day with us and stand a chance to win, try this delicious green salad featuring chicken and Rooibos, and live healthier this year by relying on Rooibos!

In this edition of Live Rooibos, we celebrate the simple, everyday moments that make Rooibos such a meaningful part of South African life – from marking Rooibos Day to embracing healthier habits as the year settles into its rhythm.

We raise a cup to Rooibos and invite you to join the Rooibos Day celebrations, explore how this naturally caffeine-free favourite supports affordable, everyday wellness, and discover why Rooibos is being highlighted as a gentle companion for a calmer January reset.

We also share a light, nourishing green salad with chicken and Rooibos – a fresh reminder that Rooibos isn’t only for the teacup – it’s just as at home in the kitchen.

All this and more below!

National Rooibos Day is a celebration of one of South Africa’s most loved and iconic plants – grown exclusively in the Cederberg region of the Western Cape and enjoyed around the world for its rich flavour and natural goodness. From its deep cultural roots to its place in modern kitchens and teacups, Rooibos continues to bring people together, one cup at a time.

To mark the day, head over to the House of Rooibos Facebook page and join their Rooibos Day competition. Stand a chance to receive 10% off your purchase at the House of Rooibos store in Clanwilliam – the heart of Rooibos country. They deliver nationwide! It’s the perfect excuse to celebrate Rooibos where it all begins.

Click here to read more.

As the year gets underway, many South Africans look to January as a time to reset their habits and refocus on their health.

While wellness trends often spotlight expensive imported “detox” teas and superfoods, one of the most effective and affordable options has been part of local households for generations: Rooibos.

Naturally caffeine-free and rich in antioxidants, Rooibos supports everyday wellbeing without the premium price tag attached to many trendy alternatives.

Click here to read more.

With the festive season behind us, many people are looking for simple ways to ease back into routine. A recent article published in Krugersdorp News highlights Rooibos as one of the small, everyday habits that can support a calmer January reset – without drastic changes or pressure.

Naturally caffeine-free and rich in antioxidants, Rooibos was mentioned as a soothing, hydrating choice to help replace festive excesses and support a more balanced daily rhythm. Whether enjoyed hot in the morning or chilled during the day, Rooibos offers a gentle way to reset, reminding us that returning to routine doesn’t have to be rushed – sometimes it starts with what’s in your cup.

Click here to read more.

For a light yet satisfying lunch or dinner, this green salad with chicken and Rooibos is a fresh and flavourful choice.

Ingredients:

For the chicken:

1 tsp (5 ml) sunflower or olive oil
2 chicken breasts on the bone, skin removed
1/3 cup (80 ml) Rooibos
1 bay leaf

For the salad:

1/2 tbsp (7,5 ml) prepared mild mustard
3 tbsp (45 ml) lemon juice or white grape vinegar
1 tsp (5 ml) sugar or honey
3 tbsp (45 ml) sunflower or olive oil
1/2 tsp (2,5 ml) dried origanum
black pepper to taste
100 g broccoli, cut in florets or thin green beans, halved
1 cup (250 ml) frozen peas, rinsed
1/4 cucumber, halved and sliced
large handful mixed lettuce leaves

Method:

Chicken: Heat the oil in a large frying pan over a medium heat and fry chicken on both sides until golden brown.
Reduce heat, add Rooibos and bay leaf. Cover with a lid. Simmer for 20-25 minutes or until just cooked. Spoon out and allow to cool. (Freeze the pan juices and use as a stock for another meal.)
Remove the bones from the chicken and shred the meat.
Salad: Mix mustard, lemon juice, sugar, oil and origanum and season with pepper. Pour some of this mixture over the chicken to marinade the cooked meat.
Pour boiling water over the broccoli or beans and peas. Allow to stand for 7-10 minutes or until cooked.
Drain and repeat if necessary. Rinse well to cool.
Toss the cooked veggies and chicken with cucumber and lettuce and serve with the remaining dressing. If you are packing into a lunch box, keep the lettuce and extra salad dressing separate until you are ready to eat. Enjoy with left-over cooked veggies such as butternut, sweet potato or corn or a slice of wholewheat bread.

Click here to read the original recipe.

Find out more about Rooibos and the company that introduced this exceptional product to the world, becoming the preferred supplier of Rooibos across the globe. To stay up to date with the latest news from Rooibos Limited, follow us on social media.

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