- 1 cup fresh spinach
- 1 cup frozen mixed berries
- 1 cup coconut water
- 1 frozen banana
- Place all the ingredients into a blender and process until well combined. Pour into a glass and drink straight away.
Enjoy, J&L x
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.
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.
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.
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.
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.
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:
Check out the Purefresh Organics Facebook page for more kiwifruit recipes.
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
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.
Chocolate Banana Smoothie
1 cup unsweetened almond milk
3 Medjool Dates, Pitted
1 Frozen Banana
1 tsp Cacao Powder
Place almond milk, pitted dates, peeled banana and cacao powder into a blender. Process until smooth. Pour into a cup and drink straight away.
Peanut Butter and Strawberry Smoothie
1 cup unsweetened almond milk
2 Medjool Dates, Pitted
5 fresh strawberries, hulled
2 tablespoons peanut butter
2 ice cubes
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.
Creamy Green Smoothie
1 cup Coconut Water
1 cup Spinach
4 Medjool Dates, Pitted
2 Ice cubes
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.
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.