My new favourite thing is swimming at the Sea Point Pool on weekday mornings. This beachfront, Olympic-size swimming pool has to be one of the most beautiful public swimming pools in the world. The pool uses filtered seawater that is warmed from the sun, and thanks to the two smaller kiddie pools, it appears to me to be exceptionally clean. The best part is that even while you’re swimming you have spectacular views of the ocean.
Cape Town has been getting super hot summer weather recently, so I like to head out first thing in the morning while it’s still nice and quiet (I don’t recommend going on weekends when families flock to Sea Point) and the sun is relatively weaker. For only R20, this is one of the best swimming spots in the city (aside from the ocean of course, which is free but bloody cold!)
For some reason, it makes me feel as though I’ve stepped into a Woody Allen movie from the 1970s, set in Africa. Old Jewish men hang out on the benches chatting about life, while women tan in their pretty, bright bikinis on the deck. Accents from all over the world can be heard, but especially the Cape Coloured accent, which gives the atmosphere a very Cape Town feel. I’m not quite sure why it feels like a movie, it just does. And I love it.
After swimming, I usually read a little while I dry off and then comes my second new favourite thing these days: having breakfast after swimming. Specifically, these homemade, gluten-free protein crepes topped with fresh fruit and yogurt. After a good swim I’m extremely hungry and these crepes are super satisfying. I use hemp seed protein powder in the batter, which makes for a great post-workout breakfast, especially when topped with homemade Greek yogurt.
This recipe is really versatile. You can use any type of flour you like and if you don’t have hemp protein powder, you could probably even use whey protein. I don’t like to add sugar since I find the fresh fruit is sweet enough, but if you want a sweeter crepe add some honey. The other day I added a bit of cocoa powder to the batter, which was delicious! (Try it with banana and peanut butter!) What a great way to start off the day 🙂
Mango & Coconut Hemp Crepe with Tahini-Yogurt
2 Tbsp sorghum flour (or buckwheat flour)
2 Tbsp hemp protein powder
1 egg white
1 tsp olive oil or coconut oil
dash sea salt
warm water for consistency
Heat a small frying pan on medium-high. Mix all ingredients together in a bowl, adding just enough water to get the right consistency for the batter to spread easily in a thin layer. Lightly brush the pan with a bit of oil or butter and add the batter, coating the pan evenly. Allow the crepe to cook for 2 minutes and then flip. Cook until golden brown for another minute or 2. Remove and top with your favourite toppings.
Mango Coconut Topping:
½ cup organic yogurt (I used homemade yogurt)
1 Tbsp tahini
squeeze of lemon
dash of sea salt
Half an apple, diced
Half a mango, diced
1 Tbsp toasted almonds
1 Tbsp toasted pumpkin seeds
sprinkling of coconut flakes, toasted
Other topping ideas:
Kiwi Apple Coconut (pictured below)
Sliced banana with nut butter
Berries with yogurt & cinnamon
Ricotta with honey & lemon
Nuts, honey & yogurt