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.
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.
Crossed between a baked apple, peanut butter apple sandwich & a toffee apple: this is one recipe you would have never had before. Simple and quick to prepare, this is one of my new favourite vegan treat recipes after a hard training session.
Dates are a versatile ingredient. They bring sweet, stickiness, texture and taste to many different recipes. Savvy Spreads have utilised this beautiful fruit in their sweet tahini spread as the main flavour feature and boy, is it delicious! You can see why it has won the Taste Award for sure! You could add this spread to many middle eastern dishes, crock pots etc to bring a sweet, nutty flavour, however I could eat this spread straight out the jar with a spoon. So, I thought, why hide the spread and make it the key feature.
There is a popular dish in the fitness industry of peanut butter sandwich. Basically, peanut butter sandwich between apples. A wonderful recipe but not sweet enough for my taste buds. Here you can be reminded of a salted toffee apple but with all the health benefits of the carob, dates and sesame seeds and in under 10 minutes too.
Here’s how you can make your very own Sticky Apple with Salted Cashew Nut Recipe:
Duration: 5 mins
4 Tbsp Date Savvy Spread
Roasted and Salted Cashew Nuts (can be plain but just not as tasty)
1 Tbsp. Agave Syrup
Slice the apples into 4 equal parts = 8 slices in total
Layer each apple with Savvy’s Date Spread in between each layer (it may help to place each layer on a skewer as you rebuild your apple again)
Once assembled, sprinkle the salted cashew nuts and drizzle with agave
More free-from recipes and a fantastic source of free-from food info at Designed2Eat– complete with an online food shop!
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)
This ingenious crepe-like pancakes are made with manioc (tapioca) flour. They are a popular street food in Brazil, where they are cooked to order with a variety of sweet and savory fillings. We have a big sweet tooth here at Designed2Eat and was delighted to be given a jar of Savvy Spreads‘ chocolate pot!
Tapiocas are really fun to make and quite unique as it’ gluten free and when combined with Savvy’s dairy free luxurious spread: we were sent to heaven with this recipe!
To make these crepes, manioc (tapioca) starch is moistened with egg and water, then sifted through fine sieve to produce a snow-like powder, however, it can be made without the egg (it’s just much easier to make with it). When this powder is sprinkled onto a hot nonstick skillet, it quickly melts together to form crepe. They even flip easily, if you are brave enough to toss one into the air with the skillet.
This is the most perfect weekend sweet breakfast. Dairy Free, Sugar Free, Gluten Free yet all the crisp and creamy texture from a Chocolate Stuffed Pancake.
Here’s how you can make your very own Savvy Chocolate Spread Stuffed Crepe Recipe:
Did you know our ancient peoples made and ate hot pancakes which symbolised the sun, hot and round, at the start of Spring! The Slavs believed they would absorb the power of the sun in a ritual pancake meal – slavering over it no doubt… (sorry!). The first pancake was put on a window for the spirits of the ancestors and the last ones were burnt on a bonfire as a sacrifice to the pagan idols.
Like many festivals, the Christian religion took it over and Shrove Tuesday, originally a pagan holiday, is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “confess”.
Many Christians make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with. At least worth a thought while you munch your pancakes and absorb the power!
Pancake races are said to have originated in 1445 when a housewife from Olney, Buckinghamshire, was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake, tossing it to prevent it from burning. The pancake race remains a relatively common festive tradition in the UK, especially England, even today. Participants with frying pans race through the streets tossing pancakes into the air and catching them in the pan while running. Please be careful, oh and don’t get indigestion either!
How things change! Now, get out the Savvy and layer it on thick!