Roo’Bars are full of superfood nutrition and nothing else
Let me introduce Roo’Bar, an organic raw food bar made with superfoods.
Initially, Anita, the creator, was making raw bars by hand in the first organic food shop in Bulgaria. People liked it so much that they’ve quickly become a worldwide phenomenon.
The reason is simple: they tastes fantastic and are made from 100% raw organic ingredients.
But what’s in them? The answer depends on which one you buy… (but every ingredient is organic and vegan…)
Time for a little Eastern promise? Discover what the rest of the world’s been loving.
Posted in Antioxidants, Chocolate, Fruit, General Food, Organic, Raw, Vegan
Tagged cacao, coconut, Cranberry, Goji, maca, Organic, raw, roo, roobar, Rosehip, Vegan
It should come as no surprise that health drinks have been around for centuries.
One of the first successful commercial versions was Tonic Water – designed to be used in hot countries to protect against malaria.
Today, the bitter flavour of tonic water is normally lessened by reducing the quinine content and adding sugar. But there are still brewers who stay faithful to the original, like Fentimans, who make a Light Tonic Water with 30% fewer calories.
Jumping to the newest of health drinks there’s Super!Natural which describes itself as a ‘real fruit energy drink’ and utilises the power of green coffee beans for its health benefits. Energy wise it relies entirely on caffeine and, because it does this with no artificial additives, its tagline is ‘a pure and honest source for natural energy’. (It tastes good too.)
Finally, coconut water continues to rule the roost. Go Coco seem to have got it right with their award winning drink. It comes plain or flavoured with lychee or pineapple and still has the benefit of all those muscle enhancing electrolytes and re-hydrating potassium.
It’s difficult to see how any other drink can knock coconut water off top position.
Posted in Complementary Health, General Food
Tagged caffeine, coconut, Drink, electrolytes, Energy, green coffee, Health, Potassium, supernatural, tonic, Water
Organic Coconut Syrup
You’ll love this.
I know, I’ve tasted it.
Tropicai’s Coconut Blossom Syrup has an elegant flavour. It’s light but sweet and ideal for vegans as a replacement for honey; plus it’s organic with no additives and traditionally produced (perfect for Organic September).
Coconut syrup (or nectar) also has a low GI which could make it good for diabetics, but information on fructose content is a little more confusing. Sarah Wilson, an expert on fructose in foods, reports that it has about the same amount of fructose as sugar or honey.
The really good news is that coconut nectar is counted as the healthiest form of sugar around because its antioxidant and mineral content is so high. It’s also the most sustainable.
Tropicai have used their coconut syrup to make an appetising vinagarette which also comes in as a Balsalmic dressing.
Optimum health in a bottle
This may well be the year of functional foods.
Last week I wrote about a multivitamin drink supplement and now here’s a Raw Smoothie.
The fact is, most other smoothies and juices are heat-treated… which destroys the live enzymes found in fresh fruit. But, because raw fruit has all those vitamins, nutrients and minerals the Smoothie makers, Nosh, wanted to keep the whole process as pure as possible.
Maximum nutrition is the key word – in a bottle. There’s at least 6 wholefood ingredients in every bottle (and nothing else) and they’re loaded with Vitamin C.
Nosh comes in 4 flavours, all uniquely designed to help you through the day:
Posted in Dairy-Free, Fruit, Raw, Vegan
Tagged acai, Almond, Apple, banana, blueberry, chia, coconut, Dairy Free, functional foods, mango, mint, nosh, oat, raw, raw smoothie, smoothie, Spirulina, Vegan
For years, if you wanted organic or vegetarian sweets Biona was one of the few brands you could look to.
They made great tasting food for an ethical lifestyle. Where else could you go for a sweet snack that was not only produced sustainably bt was always high quality and suitable for vegetarians.
Now, Biona have decided to take on the big guys by making their own chocolate treats, with a naughty but nice profile. Hence their Organic Dark Cranberry Chocolate Bar will fill you with nutritional goodies like cranberries but still leave you licking your lips. And the Organic Milk Chocolate Coconut Bar is filled with bounteous goodness, yet still brings a sense of pure, unadulterated taste and values.
Co Yo has to be one of the most highly anticipated coconut desserts this season.
It is, quite simply, a coconut milk yoghurt, making it a delicious alternative for vegan and dairy-free palates. But it has to be tasted to be believed.
Some say it’s better than normal yoghurt because it has a superior creamy and fresh taste – something you’d expect from coconut. But the flavour is also light and gently nutty and, mixed to make other varieties, like Pineapple Co Yo or Mixed Berry Co Yo, well let’s just say it’s not unappropriate to describe it as “Heaven in a Mouthful”.
But whether it’s the fruit flavours or the Natural Co Yo you get a surprisingly filling probiotic delicacy, perfect for cereals or with fruit or as a combination for savoury meals too.
It’s also gluten free with no artificial preservatives or colouring. In fact it’s 100% natural – employing the benefits of coconut: full of minerals and healthy fats, particularly lauric acid which boosts the immune system.
Co Yo.. Heaven in a Mouthful
Just to entice your tastebuds, here’s a recipe to try:
CO YO Cherries
This special treat contrasts the slight bite of coconut yoghurt with the sweetness of cherries.
450g fresh cherries
Piece of fresh ginger about 6-8 cm long, or substitute ginger syrup
50-100g coconut sugar, to taste
400g CO YO coconut milk yoghurt, natural flavour
25g chopped nuts
1. Place cherries in small saucepan with sugar and 60ml cup water. Chop fresh ginger into pieces then squeeze each in a garlic crush to capture the juice. (Alternatively leave out the sugar and add 120ml ginger syrup to cherries.)
2. Heat the cherries, sugar, ginger (or ginger syrup) and simmer until cherries soften. Mash lightly with a fork and allow to cool.
3. Add your choice of chopped nuts (macadamias or brazil nuts are excellent), stir into a generous serving of CO YO and serve.
Posted in Coeliac (Gluten-Free), Dairy Free, Dairy-Free, Egg free, General Food, Gluten-Free, recipe, Vegan, Vegetarian
Tagged benefits of coconut, breakfast, co yo, coconut, coconut desserts, coyo, creamy dessert, Dairy Free, Gluten-free, lactose free, lauric acid, Vegan, Vegetarian, Yoghurt, yogurt
Healthy and allergy friendly pancakes for Pancake Day are not far away. These are sweetened with Sweet Freedom (a natural sweetener) for fewer calories.
Mmm... Blueberries and Sweet Freedom
Makes approx 16 pancakes
55g Unsweetened Desiccated Coconut
60g Quinoa Flour
1 Tsp Gluten Free Baking Powder
1 Medium Egg
160g Coconut Milk
30g Sweet Freedom Original – natural sweetener
1 Tsp Vanilla Extract
200g Blueberries plus extra to serve
Rapeseed Oil or Coconut Oil, to cook
Finely Grated Zest of 1 Orange
225ml Orange Juice
60g Sweet Freedom Original – natural sweetener (or to taste)
Segments of 4 Large Oranges
Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, Sweet Freedom and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.
Heat a frying pan and lightly grease with the oil. Using a dessert spoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. It’s best just to cook one pancake initially to test that the frying pan is at the right temperature – it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes – grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
To make the syrupy oranges, place the orange zest, Sweet Freedom and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments.
Serve the pancakes with the syrupy oranges and some fresh blueberries.