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!
Honey and Banana is an absolute classic flavour combination! So when Savvy gave us some Carob & Honey Spread, simple banana cheesecake instantaneously came to mind!
Carob has a deep, smooth flavor with a touch of acidity, alongside the wildflower, gently lifts the sweet notes from the creamy banana and the rich, bitter chocolate brownie base.
This recipe is great as you can always have in your freezer, kept in a tube and once left for 5 minutes, all the flavours to run into each other. Here’s how you can make your very own Healthy Savvy Raw Banoffee Cheesecake Recipe: Serves: 1
Duration: 10 minutes (allow extra time for freezing)
While chocolate has been enjoyed by humans as far back as 1900 BC, it was only during the 16th Century that Europeans discovered its delicious (and nutritious!) properties. Although the bitterness of the cacao bean didn’t initially convince the Spanish, who were introduced to it by conquistadors returning from South America, once they figured out that adding sugar and honey vastly improved its flavour, they were hooked. Within the next hundred years the craze spread throughout Europe, and we are still hooked today.
Cacao becomes cocoa when it’s been roasted.
Chocolate is made by roasting cacao beans and adding sweeteners and fats; the less the beans are processed, the more of their natural benefits are preserved. These benefits of cacao and dark chocolate include supplying the body with potassium, calcium, vitamin C, copper, iron and magnesium. They also contain levels of antioxidants that rival those of blueberries and acai berries, and surpass those of green tea.
The darker and less processed the chocolate, the more of these amazing health benefits can be enjoyed. Vegan chocolate is not only much better for the planet (as it sidesteps the environmentally damaging dairy industry), it is healthier for your body too. Savvy’s Chocolate Super Spread contains organic, fairly traded cocoa powder, no artificial sugars, as we sweeten it ourselves with natural carob syrup, which is high in protein and low in calories, creating a delicious, rich chocolatey taste without the added sugar or dairy of processed chocolate! We also add a secret blend of spices which helps to bring out the natural flavour. This means that we can guarantee that our Chocolate Super Spread is an all-natural, earth-friendly and delicious chocolate spread substitute for those with a lactose intolerance, following a vegan diet, or just looking for a healthier, more natural and (we think!) tastier alternative!
Did you know this Easter people in the UK will spend around £400 million on chocolate?!
More facts from the weird and wonderful world of chocolate…
The Nazis plotted to assassinate Winston Churchill with an exploding bar of chocolate.
The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.
It’s believed that people who are allergic to chocolate are actually allergic to cockroaches, as around eight insect parts are typically found in a bar of chocolate, according to the U.S. Food and Drug Administration.
The film Willy Wonka and the Chocolate Factory was financed by Quaker Oats to promote its new Wonka Bar. This is also why the film is called “Willy Wonka and the Chocolate Factory” instead of “Charlie and the Chocolate Factory” like the book it’s based on.
A 2013 study found that the scent of chocolate in a bookstore made customers 40% more likely to buy cookbooks or romance novels, and 22% more likely to buy books of any genre.
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!
Obesity: everyone knows it increases your chances of heart disease, but did you know it can also lead to increased risk of heart disease for your children, too? According to research presented at the American Heart Association 2014 Scientific Sessions in Chicago, children of overweight or obese mothers had a 90% higher risk of cardiovascular disease or death. Obesity can also lead to higher risk of certain cancers, as well as of non-alcoholic fatty liver disease (the most prevalent form of liver disease in the US), and of sleep apnea.
While it’s easy to acknowledge that obesity is a dangerous and increasingly prevalent disease, it can be harder to know how to tackle it. We all want to be healthy and to help our families be healthy too, but it can seem increasingly difficult to source foods that aren’t full of hidden sugars and fats; anyone who has tried to cut processed sugar out of their diet knows it’s not easy, let alone when it comes to providing tasty crowd-pleasers for your whole family!
One way to improve your diet and help reduce your risk of obesity is to replace your intake of processed sugars with unrefined ones. While both kinds of sugar contain the same calories, the way your body processes them is different. Refined sugars, which are found in foods such as biscuits, cakes and sweets, as well as lots of savoury foods too, come from sugar cane or sugar beets which have been processed to remove the fibre. The body breaks down these sugars rapidly, which causes a spike in insulin levels. Insulin removes surplus glucose from the blood and lowers the speed at which the body burns fat – this causes fat to be stored rather than used for energy, and leads to feelings of lethargy and hunger, and cravings for more sugar.
Natural sugars, especially when combined with fibre, are broken down more slowly, which means you feel fuller for longer after eating them. That’s why the warm intermingling flavours of our pure fruit syrups, as well as honey and sesame are both delicious and a Savvy choice for you and your family!
“One of a kind with rich, deep flavours” – Nigel Barden, BBC Chef & food & drink expert.
We are extremely pleased our Date & Sesame Spread won Best Sweet Preserve last night at the Yorkshire’s Finest Taste Awards 2014 in association Deliciouslyorkshire, Asda and Yorkshire Post! We were up against some top brands (and finally three other top quality products) and many original entries with around 50 panelists blind-tasting. BBC’s Nigel Barden was compere and we chatted afterwards, he said he genuinely loved our products and still has some at home.
Thank you to everyone who has supported us so far. Our all-natural spreads have no added sugar and all vegetarian (three are vegan) and as they’re unusual it’s sometimes a battle to get recognised. We feel extremely encouraged that more people will try our spreads and understand what we’re trying to highlight taste and nutrition-wise too, so thank you again!