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.
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:
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!
“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!