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Vegan

Category

Berry Smoothie

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Make the most of berry season with a big glass of fruity goodness. This recipe is a quick and delicious way to satisfy your sweet tooth in a healthy way. Perfect to have for breakfast or add in some protein and enjoy it after a workout.
Berry Smoothie
 
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Recipe type: snacks
Serves: 1
Ingredients
  • 1 cup fresh spinach
  • 1 cup frozen mixed berries
  • 1 cup coconut water
  • 1 frozen banana
Instructions
  1. Place all the ingredients into a blender and process until well combined. Pour into a glass and drink straight away.

Enjoy, J&L x

Green Smoothie

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A Green Smoothie was the first ever recipe to feature on our website in 2012, and they still remain a favourite in our diet. Green smoothies are a fantastic way to eat your vegetables without even realising it.  This Green Smoothie recipe is full of nutrient-dense vegetables, giving you the benefits of filling plant-fibre. Feel free to add in other ingredients such as chia seeds, shredded coconut, banana, nut milk, ginger, mint and berries.

Green Smoothie
 
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Recipe type: snacks
Ingredients
  • 1 cup fresh spinach
  • 1 lebanese cucumber
  • 1 cup coconut water or water
  • ½ cup ice
  • 1 cup fresh pineapple, diced
  • Handful fresh mint
Instructions
  1. Place all the ingredients into a blender and process until well combined. Pour into glasses and drink straight away.

J&L x

 

Blackberry Nice Cream

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Homemade ice cream is one of our favourite treats, especially when it’s made with fresh berries. This 2-ingredient Blackberry Nice Cream is dairy-free, vegan and sugar-free. Perfect to make everyone happy! It is one of the easiest summer no-churn ice cream recipes around and great to have during the warm months of the year. Feel free to top with chocolate, coconut and fresh fruit.

Blackberry Nice Cream
 
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Recipe type: dessert
Serves: 2
Ingredients
  • 2 frozen bananas
  • ½ cup frozen blackberries (or other frozen berry)
Instructions
  1. Place the ingredients into a food processor and blend until smooth. Pour into bowls and eat straight away.

Enjoy, J&L x

 

Chocolate Chip Ice Cream

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For those of you that love ice cream but cant enjoy dairy versions, here is a a recipe to satisfy your ice cream cravings. This chocolate chip ice cream uses frozen bananas as its base, creating a smooth and creamy texture of regular ice cream, without the dairy and refined sugar.

Chocolate Chip Ice Cream
 
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Recipe type: snacks
Serves: 2
Ingredients
  • 2 frozen bananas
  • 1 heaped tsp cacao powder
  • ¼ cup cacao nibs
Instructions
  1. Place the banana and cacao powder into a food processor and blend until smooth. Sprinkle with cacao nibs and pour into bowls and eat straight away.

Enjoy, J&L x

Tropical Smoothie Bowl

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Smoothie Bowls are very “on trend” in the world of Instagram.  They are more than just a beautiful thing to look at – if you combine the right ingredients they also taste damn delicious.  Packed full of nutrients, dietary fibre and anti oxidants.  I love Smoothie Bowls as they force you to sit down at eat.  Too often we are running around at the beginning of the day and dont sit down to appreciate our food.  I like to make smoothie bowls with little to no liquid so that they are nice and thick (just like ice cream), however only try this if you have a food processor, Thermomix or super powerful blender.  This combination is Summer in a bowl, it reminds me of an ice cream I used to eat when visiting my God Mother in Omaha during hot kiwi Summer breaks.

Tropical fruit is a great addition to your spring menu.  Mangos contain Vitamin C, A and E and are a source of folate important for healthy growth and development so perfect for kids and pregnant mums alike.

Pineapples contain Dietary Fibre and Potassium which is important for your body’s fluid and mineral balance. They are also a good source of Vitamin C.

Bananas contain Dietary Fibre, Potassium and Vitamin C. They are also a good source of Vitamin B6 which is vital for helping to unlock energy from protein in your diet.

To find out what produce is in season at this time of the year and for more great tropical fruit recipes, tips and serving suggestions, visit the 5+ A Day website here. Jx

Pineapple Mango Smoothie Bowl
 
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Recipe type: Breakfast, Snack
Serves: 1 large, 2 small
Ingredients
  • 1 large mango, skin and pip removed
  • 2 cups pineapple, skin removed and diced
  • 1 frozen banana, skin removed
Instructions
  1. Place ingredients into a blender or food processor. Process until combined. The texture will be thick but runny. Transfer to a bowl.
  2. Top with coconut flakes, walnuts and chopped grapes. You can also use other nuts and seeds, fresh strawberries or blueberries and yoghurt.

 

Ferrero Rocher Truffle Balls

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Ferrero Rochers are one of my favourite sweet treats so it was only was a matter of time until I decided to make a more wholesome version. This recipe is for 8 Ferrero Rocher Truffle Balls that are raw, indulgent and guilt free. The balls are sweetened with dates and maple syrup and the topping is made of coconut oil and cacao to sub out dairy. The centre has a smooth hazelnut like flavour that literally melts in your mouth.

Whip up a batch of these Ferrero Rocher Balls and keep them in the freezer for when you are feeling peckish and needing a sweet treat.

Ferrero Rocher Truffle Balls
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup dates, pitted and soaked for 15 minutes in warm water before using
  • ¾ cup hazelnuts (1/4 of these is used for placing in the middle of the balls)
  • 3 tablespoons cacao powder or cocoa
  • 1 tablespoon maple or rice malt syrup
  • Pinch of himalayan salt
  • -
  • Topping:
  • ¼ cup coconut oil
  • 1 tablespoon raw cacao powder or cocoa
  • ¼ cup hazelnuts
Instructions
  1. Place dates, ½ cup of hazelnuts, cacao, maple or rice malt syrup and salt together in a food processor and blend until all ingredients are well combined. Set mixture aside in bowl.
  2. Roll the mixture into 8 equal sized balls, placing a hazelnut into the middle first.
  3. To make the topping, melt the coconut oil on a low heat and mix in the cacao powder. Place aside for 2 minutes.
  4. In a food processor, blend the hazelnuts until finely chopped. Place into a small bowl.
  5. Dunk each ball into the topping and sprinkle well with the chopped hazelnuts. Place in the fridge for 30 minutes before serving.

Enjoy, J&L x

Kiwifruit Pops

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Kiwifruit Pops are a fun and delicious way to enjoy fruit. Ideal for kids parties! New Zealand Kiwifruit season is from April through to January, meaning they are abundant and well priced. Kiwifruits are rich in vitamin C, which is what we need more of during Winter to keep away those cold and flu’s. Kiwifruits are high in fibre, anti oxidants, vitamin A, E and K.

Make a batch of these pops and keep them in your fridge to have as a snack or dessert. They are dairy free, vegan and low in sugar.

More ideas to help you enjoy kiwifruit this season:

  • Added to green salads
  • Blended into a smoothie
  • Served with strawberries, apple and orange and made into a fruit salad topped with yogurt
  • Eaten as is. You can enjoy kiwifruits with the skin on as it is full of nutrients and fibre. The peach like fuzz can be rubbed off before eating
  • Made into a chunky chutney that can be served with chicken or fish
  • Placed on top of cakes and tarts

Check out the Purefresh Organics Facebook page for more kiwifruit recipes.

Kiwifruit Pops
 
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Recipe type: Dessert
Serves: 12
Ingredients
  • 4 kiwifruits, washed, peeled and cut into thick slices
  • ½ cup dark chocolate, melted (I used Whittakers 80% dark chocolate which is dairy free)
  • Kebab sticks
  • Baking paper
  • -
  • Toppings
  • Shredded coconut
  • Pumpkin seeds
  • Nut Mix
  • Goji Berries
  • Cacao Nibs
  • Buckwheat Groats
  • Chia Seeds
Instructions
  1. Line a chopping board with baking paper. Insert kebab sticks in the middle of kiwifruit slices.
  2. Dip each slice of kiwifruit into melted chocolate, place back onto baking paper and sprinkle topping over.
  3. Place board into the freezer for 30 minutes to allow chocolate to set before serving.
  4. Keep Kiwifruit Pops in the fridge to retain freshness.

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Chocolate Bark

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A simple recipe for anyone that loves chocolate. The chocolate recipe only uses 5 ingredients and it is completely dairy free and vegan. I topped mine with pumpkin seeds, cranberries and dried figs but some other topping include shredded coconut, mixed nuts and seeds, dried berries and chia seeds.

Enjoy, L x

Chocolate Bark
 
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Recipe type: Dessert
Cuisine: Dessert
Serves: 15
Ingredients
  • ½ cup cocoa or cacao powder
  • ¼ cup pure maple syrup or rice malt syrup
  • 1 tablespoon almond butter, melted
  • ½ cup virgin coconut oil
  • Pinch salt
  • Toppings:
  • 3 T pumpkin seeds
  • 2 T dried cranberries
  • 2 dried figs, finely sliced
Instructions
  1. Line a baking tray with non-stick paper.
  2. In a small saucepan, melt the coconut oil over a low heat. Remove from the heat and add the cocoa or cacao powder, maple or rice malt syrup, almond butter and pinch of salt and stir well.
  3. Pour the mixture over the lined baking tray, make sure it is around ½ cm thick and smooth. Sprinkle with toppings and place in the freezer for 15 minutes or until frozen. Once frozen, break into smaller chunks.
  4. Store in an airtight container in the freezer.

Californian Medjool Date Smoothie Recipes

If you follow our recipes you may have picked up by now that we are big fans of dates and use them to sweeten a lot of our dessert recipes. Not just any dates, we use Californian Medjool Dates as we find them full of flavor, big in size and juicy. Medjool dates are loaded with calories, carbohydrates, proteins and no fat. They also have a great amount of dietary fiber – their soluble fiber is important in regulation of blood sugar as well as levels of cholesterol.

Californian Medjool Dates are great for controlling sweet food cravings. Their high fiber content keeps you full for long hence curbing the cravings. Have Californian Medjool Dates as a snack on the go dipped in nut butter, use to sweeten desserts, hold together bases in raw cheesecakes or to add a thick texture to smoothies. You can find lots of recipes that incorporate “the King of dates” at www.californiandates.co.nz.

Below we have 3 smoothie recipes using these dates that you are going to love!

*all recipes serve 1.

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Chocolate Banana Smoothie

Ingredients:
1 cup unsweetened almond milk
3 Medjool Dates, Pitted
1 Frozen Banana
1 tsp Cacao Powder

Method:
Place almond milk, pitted dates, peeled banana and cacao powder into a blender. Process until smooth. Pour into a cup and drink straight away.


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Peanut Butter and Strawberry Smoothie

Ingredients:
1 cup unsweetened almond milk
2 Medjool Dates, Pitted
5 fresh strawberries, hulled
2 tablespoons peanut butter
2 ice cubes

Method:
Place almond milk, pitted dates, strawberries, peanut butter and ice cubes into a blender. Process until smooth. Pour into a cup and drink straight away.


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Creamy Green Smoothie

Ingredients:
1 cup Coconut Water
1 cup Spinach
4 Medjool Dates, Pitted
½ Avocado
½ Pear
2 Ice cubes

Method:
Place spinach, medjool dates, peeled avocado, pear, coconut water and ice cubes into a blender.
Process until smooth. Pour into a cup and drink straight away.

Californian Medjool Dates are available loose in the produce section of your local supermarket.

Raw Chocolate Nectarine Tart

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Nectarines have to be one of our favourite stone fruits, they can be used in salads, smoothies, desserts and meat dishes. We like to eat ours raw so that they are juicy and to emphasise the delicious flavour of the fruit. The “Hunny” nectarine, grown right here in New Zealand by Yummy has been used in this tart as it is a lot sweeter in flavour than your average nectarine, meaning we would not have to sweeten the tart with any liquid sweeteners.

This tart will keep in the fridge for up to 5 days and it also stores well in the freezer.

Raw Chocolate Nectarine Tart
 
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25cm tart tin to be used
Recipe type: Dessert
Cuisine: Tart
Serves: 12
Ingredients
  • Crust:
  • 1¼ cup 
almond meal
  • 1 cup 
desiccated coconut
  • 2 tsp cacao powder
  • 1 cup 
dates, soaked and pips removed
  • 1 tbsp 
coconut oil, melted
  • -
  • Filling:
  • 1 cup raw cashews, soaked
  • 2 nectarines, pips removed
  • 1 tsp vanilla bean paste
  • -
  • Topping:
  • 5-6 nectarines, pips removed and cut into thin slices
Instructions
  1. Soak the cashews and dates in water for at least 1 hour before making the tart. Line a 25cm tart tin with baking paper or coconut oil.
  2. When ready to make the crust blend almond meal, coconut, dates, coconut oil and cacao powder in a food processor for a few minutes until the mixture is sticky. Press the crust mixture in the tart tin and use the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin. When ready, place into the freezer.
  3. To make the filling blend cashews, nectarines and vanilla bean paste in a food processor until smooth and creamy. Take tart base out of the freezer and pour filling mixture into the middle.
  4. When ready to eat decorate the top of the tart with nectarines.

 

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