A perfect time of year for this seasonal recipe using freshly foraged chestnuts! Make sure you collect the opened prickly shell ones, which litter our forest floors at this time and it makes a fun day out collecting them. Mind your fingers on the shell spikes and the smooth shelled chestnuts are toxic so you clearly want to avoid them. If you can’t get hold of fresh chestnuts, purée is usually available in the stores.
400g can chopped tomatoes
300g cauliflower (chopped)
250g sweet potato
160g sweet corn
380g can chickpeas
2 tbsp Savvy roasted carob powder
1 tbsp buillon vegetable stock powder
½ tbsp paprika powder
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp garam masala powder
Place all of the ingredients (apart from the sweet corn) in a large pan. Heat on high until it starts to boil. Cover with a lid and reduce the heat to a simmer.
Cook for 20 minutes then add in the sweet corn.
Cook uncovered for 5 minutes or until the sauce has thickened to your desired consistency.
Serve with rice and fresh coriander.
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Smoothie bowls are all over Instagram at the moment, so we thought we’d share our favourite recipe with you.
It’s as easy as A-B-C.
Avocado, Banana and of course CAROB!
This smoothie bowl is very satisfying and a much healthier treat than chocolate ice cream. The carob powder has a naturally rich and sweet taste, which means you don’t need to add any extra sugars. And the frozen bananas and avocado are creamy and packed with nutrients like potassium, vitamin C and B vitamins.
It’s perfect for breakfast or serves 2 as a snack.
1/2 (60g) ripe avocado
2 ripe (240g) bananas
1 cup (240ml) rice milk
1 heaped tbsp (13g) Savvy roasted carob powder
1 tsp (4g) cacao/ cocoa powder
optional- 1/2 tsp coconut sugar or other sweetner
Peel the bananas and cut into 2cm chunks. Put the chunks into a zip-lock bag and place in the freezer for at least 5 hours.
Add all of the ingredients to your blender and mix until smooth. You might need to stop and scrape down the sides a few times.
Transfer the mixture to a bowl and add your favourite toppings. We love coconut yoghurt, mixed berries and chocolate sauce!!
If your blender is having trouble mixing the ingredients wait for 10 minutes until they have thawed out a bit and try again.
Freeze the mixture into ice lolly moulds for a yummy treat.
After Rachel’s amazing Bliss Balls recipe we were inspired to name this similarly, but these bliss bombs (or bliss blobs if you like) are quite different, in fact they are quite naughty compared to much of the food we feature! They’re just a little bit sticky, the way we know you like it 😉 – I wanted to use up some dairy-free dark chocolate that typically doesn’t have much taste on its own, so here goes.
Starting with your broken up chocolate pieces and cashew nuts, put everything into your bain marie (double boiler) and as in the video above, just stir and break up the lumps. When it’s all melted, spoon onto greaseproof paper according to what size you want them A tablespoon is good as these are extremely moorish, although a teaspoon would be fine too. Place in the fridge for an hour.
When they’ve cooled down you should be able to get a sharp knife underneath them to arrange on a plate.
Sprinkle with the coconut and place a piece of carob nibble in the top, giving the whole experience a fantastic extra bit of crunch.
Dust with more carob powder and add some red fruit, they would go well with strawberries as well as raspberries or even fresh cherries. I’ve also added some blueberries.
You can serve with cream if you wish and honey into the main mix can improve the sweetness if you’re partial.
You could also add dates or crystallised ginger to the mix… experiment and let us know in the comments below!
Here’s the first of some stunning recipes brought to you by Rachel at HealthyandPsyched
If you’re looking for a delicious healthy vegan post-workout snack then I’ve got just the thing- Quinoa Carob Bliss Balls.
These cakey quinoa and carob bliss balls are the perfect healthy snack to combat that 3pm energy slump. They also make a perfect pre- or post- workout snack. They’re are refined sugar free and low GI because they’re sweetened with Chocolate Savvy. Adding quinoa makes these bliss balls a source of complete protein, which can help you to feel fuller for longer and repair your muscles after exercise.
It’s also worth pointing out that many other recipes use nuts for protein and substance, but this one it totally nut-free (although it does contain sesame)! It’s also gluten-free and suitable for vegans. Plus I’ve made it without dates and added raisins for a bit more texture and coconut flour to help it bind.
Serves: at least 6 balls (it depends how big you make them) 0.2 of your 5-a-day
1 1/2 cup cooked quinoa
1/2 cup Savvy organic carob sesame spread: chocolate*
1/4 cup raisins
3 tbsp coconut flour
2 tbsp cacao powder
Pulse together 1 cup quinoa, the Savvy spread and raisins in a blender or food processor. It doesn’t need to be super smooth, but it should be mixed together.
Transfer the mixture to a bowl and stir in the rest of the quinoa and the coconut flour.
Spread the cacao powder on a plate.
Take 1 – 1.5tbsp of mixture and roll into a ball using your hands
Gently coat the carob bliss ball in cacao by rolling it round the plate.
Trending massively on social networks, magazines and peak time programmes dedicated to it, we’re asking,
What’s the Truth about Sugar?
Sugar is a controversial topic. In the past year it has replaced fat as the bad guy of the nutrition pie chart; according to paediatric endocrinologist and author Dr Robert Lustig, understanding its addictive quality is key to fighting it; simply telling somebody to eat less sugar, he says, makes about as much sense as teling a diabetic to drink less water – thirst is a symptom of diabetes, as obesity is a symptom of sugar addiction. So let’s look at the truth about sugar.
Carob and all of our products have naturally occurring sugars only.
Citing a combination of sugar’s effect, which is to launch the brain into a vicious cycle, and the fast food industry’s willingness to abuse our natural weakness for sugar by adding it to everything possible, Lustig suggests that sugar is to blame for the worlds obesity pandemic.
Sugar also triggers the release of huge amounts of dopamine – one of the hormones associated with feelings of pleasure and reward – which, to put it simply, feels good. When the dopamine spike has passed you end up a little lower than where you started, and miss the feeling of the dopamine high. If high-sugar foods are consumed frequently, the brain starts to reduce the number of dopamine receptors, which means that next time you eat sugary food, the effect will be blunted, and more will have to be consumed to achieve the same effect.
Did you know in the UK, almost 1 in 4 adults and 1 in 10 children are classed as obese?
The truth is combating this can seem tricky when, as Lustig points out, most food manufacturers are far from shy about adding sugar to their products. As well as buying from local producers who have more than big bucks on their priorities lists, a good place to start is by paying attention to the glycemic index (G.I.) of the foods you consume, not just sugary ones:
High GI foods have a bigger effect on blood sugar levels, trigger more of a dopamine spike, and are therefore more addictive, while low GI means that the food will be processed more slowly (thanks to the presence of fibres, for example), and ensure a slower, longer release of energy.
And yes, you guessed it: Savvy Spreads, with their combination of natural sweetness and fibre-rich sesame seeds, scores low on the glycemic index and high for your health! Carob itself is low GI too, of course and has loads of added benefits…
Quick, easy and indulgent Savvy Christmas Snowball Truffles.
Makes around 24.
These are an absolutely delicious and indulgent treat for the discerning health-food connoisseur. They’re lovely and soft with the nuts providing nibbly bits. Perfect for Christmas parties and when the kids come home – get them to make them!
One (200g) jar of Date & Sesame Savvy (or try Chocolate for that extra cocoa-kick!)
100g desiccated coconut, plus extra for rolling
75g mixed nuts
40g cocoa powder
1/4tsp almond essence (optional)
1. Put the Savvy in a medium sized bowl.
2. Chop the nuts in a food processor and add to the Savvy with the coconut and almond essence.
3. Sift the cocoa powder into the other ingredients then mix thoroughly with a wooden spoon – the mixture will be quite stiff.
4. Break off truffle-sized pieces of the mixture and roll into balls, then roll them around in the extra coconut.
5. These are great served chilled from the fridge. Enjoy!