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.
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.
“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!