On Friday, the picturesque vineyards of Franschhoek buzzed with excitement as South Africa’s beloved author Chantal Lascaris launched her much-anticipated book, “All Sorts of Junk Food Made Healthy”.
Set against the stunning backdrop of one of the country’s most popular MCC (Methode Cap Classique) homes, the event was a delightful blend of light-hearted conversations, culinary insights, and, of course, healthy indulgence.
With the festive season knocking on our doors, Lascaris’s book couldn’t have come at a better time.
It offers a refreshing spin on the foods we love to crave but often feel guilty about eating.
And let’s face it, who doesn’t secretly crave a good slice of pizza or a plate of crunchy fried chicken every now and then?
Lascaris didn’t shy away from addressing the elephant in the room. “Let’s be honest—everyone loves junk food,” she shared at the launch.
“We crave it, we enjoy it, but then we’re met with so much hostility. I wanted to change that narrative. This book isn’t about demonising food; it’s about finding smarter, healthier ways to enjoy the things we love without overloading on fat and sugar.”
She stressed that “All Sorts of Junk Food Made Healthy” isn’t a traditional health book. “This isn’t about strict diets or food restrictions. It’s all about balance and making small, clever changes to lower fat and sugar while keeping all the flavour,” she explained.
One of the standout moments of the launch was when Lascaris revealed her secret weapon for achieving that irresistible crunch we all associate with fried food —cornflakes!
“I crush cornflakes as a substitute for breadcrumbs, and it’s brilliant! They give you that golden colour and satisfying crunch without all the oil and calories,” she said, laughing about how a simple rolling pin or even a wine bottle is all you need to crush them perfectly.
She also spilled some air-frying secrets. “Air fryers are a game-changer, but I’m still learning! Sometimes you need to coat your food lightly with oil to get that crispiness, but finding the right spray bottle for oil has been a mission,” she laughed.
No butter, no sugar? No problem.
One of the book’s most intriguing elements is its total absence of butter and refined sugar. Instead, Lascaris explores alternatives like sucralose and other sugar substitutes, which she carefully vetted with dietitians.
She also avoids common “healthier” traps, like trendy wraps made from carrots or beets.
“Have you ever looked at the calorie count on those so-called healthy wraps? It’s shocking! Sometimes, the traditional option is actually better,” she pointed out.
She’s also given classic comfort foods a healthy twist. For instance, her version of cottage pie swaps out mashed potatoes for cauliflower mash, blended with yoghurt instead of butter. “It’s all about looking at things differently,” she explained.
And what’s her personal favourite from the book? “My chocolate brownies! I’m really proud of them. They taste better than any store-bought ones, and I think they’ll surprise you,” she added.
In a world where food guilt often overshadows the joy of eating, All Sorts of Junk Food Made Healthy is a breath of fresh air. It’s not about strict rules or deprivation — it’s about enjoying life’s little indulgences in a smarter, healthier way.
Below is a recipe from her new book, “All Sorts of Junk Food Made Healthy”.
Sweet Chilli Chicken Pizza
4 tsp olive oil
2 chicken breast fillets, cut into bite-size pieces
½ cup low-fat smooth cottage cheese
¼ cup low-sugar sweet chilli sauce, plus extra for topping
1 cup sliced mushrooms
1 red pepper, sliced
¼ cup sherry vinegar
4 wraps
½ cup tomato paste
8 Peppadews, sliced
1/3 cup low-fat cheddar
Salt and pepper to taste
Salad greens for garnishing
Method
To a non-stick pan, add 1 teaspoon olive oil & sauté the chicken pieces until done.
Remove the pan from the heat, add the ¼ cup sweet chilli sauce and mix until the chicken is coated. Remove from the pan and keep warm.
Add the mushrooms and red pepper to the same pan and sauté for a few minutes until starting to soften. Pour over the sherry vinegar & continue to sauté until the sherry has evaporated and the veggies have softened.
Over each wrap, smear 2 tablespoons of cottage cheese & 2 tablespoons of tomato paste.
Place a wrap, unsmeared side down, in the pan & heat until browned underneath.
Remove from the pan & scatter over a quarter of the vegetables, chicken & peppadews. Top with a quarter of the cheddar & dab a touch of sweet chilli sauce over the wrap.
Season with salt and pepper.
Repeat with the remaining wraps.
Place the wraps under the grill for 3 – 5 minutes, or until the cheese starts to melt.
Garnish with salad greens & serve immediately.
(Serves 4)
Lascaris summed it up best: “Everything tastes better with butter and frying, right? But what if we can achieve the same deliciousness without the guilt? That’s what this book is all about.”