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.
Try these delicious carob and blueberry breakfast pots. We mixed oats with our roasted carob powder and dark carob syrup then let the mixture sit overnight for a rich creamy taste. It’s just like dessert for breakfast, except that it’s actually healthy and will help you feel satisfied and energised all morning!!
As you’ll know if you read the carob nutrition facts page, carob is full of vitamins, minerals and fibre. Oats also have a high fibre content and contain beta-glucan, which has been shown to decrease blood cholesterol levels. Then we’ve added blueberries to give you one serving of fruit and an antioxidant boost.
1 cup rolled oats
2 tbsp carob nibbles
1 ½ tbsp roasted carob powder
1 tsp dark carob syrup
2 tbsp desiccated coconut
1 cup rice milk* (or ½ cup rice milk + ½ cup water)
Pinch pink Himalayan salt
1 cup frozen blueberries
1 tsp coconut sugar
½ tsp cinnamon
Mix the frozen blueberries, coconut sugar and cinnamon then spoon into two jars. Screw on the lids and leave them overnight to defrost.
Mix all of the ingredients for the oatmeal layer in a bowl. Cover with cling film and place in the fridge overnight.
In the morning spoon half of the oat mixture into each jar and top with more carob nibbles and coconut flakes.
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.