Thursday, February 22, 2018

Bee Energised Energy & Focus Juice

Boost your brain power with this speedy concoction from UnBEElievable
Most of us tend to feel run down, tired & experience brain fog from time to time (if not much of the time!). Improving your diet by reducing sugar intake & eating more fruits and vegetables can help. Supplementing your diet with certain nutritional supplements can also provide a further boost.
 
Unbeelievable Health's Bee Energised energy & focus supplements are unique in that they combine concentrated amounts of plant sourced nutrients with proven benefits which are not usually found in a regular diet or multi vitamin. The capsule contents can be opened into juices, smoothies and low heat recipes. 
 
They contain organic bee pollen of the highest quality from the pristine hills of Galicia Spain, organic matcha tea & spirulina, along with rose hips (one of the most concentrated sources of vitamin C), ginseng, B vitamins, and more. 
 
Award winning Bee Energised is Vegetarian Society Approved & formulated by nutritionists. They help improve energy & focus without the jitters and crashes (due to the high levels of l-theanine) and benefits build with time. Bee Energised is helpful for fitness & sports training, at work, before & during exams, when run down, experiencing jet lag & to help resolve ongoing issues with fatigue and lethargy. 
 

Recipe:
 
Handful of spinach
Small cucumber 
2/3 cup pineapple
1 1/2 cups coconut (or plain) water
1 apple (core removed)
Fresh mint or basil (optional)
Capsule contents of 2 Bee Energised
 
?Wash all fruit & veg and whizz up ingredients to a blender or Nutribullet?. Should make enough for 1-2 juices.
 
This juice is a great way to get a tasty blast of get up and go!! 


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Wednesday, February 14, 2018

Sweet n' Salty Almond Chocolate Tart

A decadent sweet ‘n’ salty chocolate tart with a crushed biscuit base and filled with a rich, silky chocolate mousse. Topped with flaked almonds and crumbled Sweet ‘n’ Salty almond Chocolate Bars, this one is almost too good to share! (Gluten free, vegan and free from refined sugar)
Ingredients

For the base
1 bag (160g) Rhythm108 Double Choco-Hazelnut Tea Biscuits
2 tablespoons Almond Butter
Pinch of salt
 
For the filling
2 x 350g packs of silken tofu
200g refined sugar free dark chocolate
4 teaspoons cacao powder
1 vanilla pod
4 tablespoons pure maple syrup
1 teaspoon salt
 
For the toppings
1 tablespoon toasted flaked almonds
2 Rhythm108 Sweet ‘n’ Salty Chocolate Bars
 
Method

1. In a blender, blitz together the Tea Biscuits with the almond butter until the mixture starts to hold together.

2. Press the biscuit mixture into a pie or quiche tin that has a loose base. Using this type of tin will make it a lot easier to remove the pie before serving. Pop the base into the freezer to set while you make the filling.

3. Melt the chocolate in the microwave until silky and smooth and allow to cool slightly. Blend the melted chocolate together with all the remaining ingredients for the filling until thoroughly combined. You may need to scrape down the sides of the blender a few times as you go.

4. Remove the tart crust from the freezer and spoon the filling into the tin, smoothing as you go until you have a nice even chocolatey layer. Freeze for at least an hour, or until ready to serve.

5. Remove the tart from the freezer and allow to defrost slightly before topping with the flaked almonds and crumbled Sweet ‘n’ Salty Chocolate Bars. Remove from the tin and cut into slices – as big as you like! Enjoy as it is, or serve with berries for a bit of added sweetness.



Recipe brought to us by Rhythm108 

 

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COMPETITION WINNER: Emma Gill's 5 Ingredient Pancake Stack

We teamed up with Macacha in a quest to find the best pancake recipe in the land and we finally have our winner! Emma Gill wowed us with her 5 ingredient Macacha protein pancakes which are vegan, gluten free, and contain no refined sugar, to boot! You have to try these, pancake day or no pancake day!
Ingredients:
 
  • 40g buckwheat flour (can use brown rice/wholemeal/spelt flour instead depending on what you have but this may change the taste & texture so let me know how it goes if you give it a try)
  • 10g oats
  • 200ml almond milk (unsweetened)
  • 1/2 small banana (the riper the better)
  • 5g ground flax seed (this binds it together so don’t omit!)
  • Optional but recommended: 1 tbsp macacha vanilla, maca & yerba mate blend
  • Pinch sea salt
  • Topping ideas: stewed berries, coconut yoghurt, cacao nibs, granola... 
Method:
 
  1. Place all your ingredients (minus toppings) in a blender and blend on medium/high speed until fully combined. You want the oats to have disintegrated in the mix so that you have a thick, smooth consistency.
  2.  
  3. Melt a tsp of coconut oil in a large non-stick pan over a medium/ high heat, and once the surface is hot pour half your mixture onto the pan in 4 separate areas so they don’t touch, forming your first 4 pancakes.
  4.  
  5. Leave to cook for 3 or so minutes until small bubbles appear on the surface before flipping them and cooking for a further 2 minutes, until golden and cooked through.
  6.  
  7. Repeat with the rest of your mixture, then plate up and top to suit your wildest dreams!


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Tuesday, February 13, 2018

Winter Squash Chili Sin Carne

This is a favorite winter meal of ours. We grow red kuri squash (also known as Uchiki kuri squash and Hokkaido squash) particularly with the winter months in mind.

Winter Squash Chili

Serving Size: 4

Ingredients:

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 red bell peppper, de-seeded and chopped
  • 1-2 jalapeno peppers, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 15 ounce can chopped tomatoes
  • 1 15 ounce can winter squash puree (about 1½ cups)
  • 1 cup winter squash pieces
  • 2 15 ounce cans black beans, drained and rinsed
  • water, as needed
  • salt and pepper to taste

Winter Squash Chili

Directions:

  1. Heat the oil in a dutch oven or sauce pan over medium heat.
  2. Add the chopped carrots, bell peppers and onion and cook about 5 minutes.
  3. Stir in the chili powder, cumin, oregano and garlic cloves and cook another minute or two until the spices are fragrant, stirring often.
  4. Add in the diced tomatoes with juice along with the pumpkin (winter squash) puree and pumpkin (winter squash) pieces and whisk to combine.
  5. Drain the black beans and stir in.
  6. Add salt and pepper as needed.
  7. Reduce heat to low, partially cover and let simmer for at least 30 minutes, stirring often. The longer this cooks, the more flavor develops, so feel free to make this one in the afternoon to let simmer for hours.
  8. Serve hot, with your favorite toppings – cilantro, chopped onion, jalapeños, avocado, tortilla strips. non-dairy yogurt, avocado etc. and maybe some home made cornbread.

The post Winter Squash Chili Sin Carne appeared first on Vegalicious Recipes.



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Wednesday, February 7, 2018

Pack Your Reusables before You Go-Go

In Part IV of our guide to sustainability, easy hacks to stay waste-free during even the busiest of days.
You can see why Wham never sang that - it’s not the catchiest of titles but it’s a key way to live sustainably when you’re out of the house; which most of us are, for most of the time!
 
Having said that, we all know the New Year is a terrible time to make Resolutions (New Year’s Zero-lutions?) as studies show “that these “temporal landmarks” cause us to take a big-picture view of our lives; what they don’t show is that it does us much good…mainly the fresh-start effect makes for unrealistic expectations and therefore disappointment”
 
BUT given all the media attention at the moment on Ocean Plastics, Plastic Free Aisles, a possible Latte Levy and whether Deposit Return Schemes will be making a comeback – I thought you could all do with a reminder about how easy it is to tackle Zero Waste ‘On-The-Go’.
 
The issue comes down to the fact that the UK’s recycling infrastructure was designed before the rise of all our On-The-Go’ consumption and now is groaning under the weight of it. The materials used for takeaway packaging are ever more complicated and un-recyclable. And the materials don’t stay in the same place – if you take a coffee cup away then all the work that your café has done to source biodegradable packaging and provide the correct disposal, doesn’t matter a jot if it ends up in a standard bin at your work. Furthermore, it’s contaminated by food which complicates matters even more… Don’t be under any illusion about this – almost all of your takeaway packaging is being incinerated, no matter how hard you try.
 
Our embrace of “convenience” and our acceptance of our inability to plan ahead is an entirely new way of thinking, and over the past seventy years we have built a new and different economic system to accommodate it”
 
So, we must tackle the problem at source and reduce first. I hate to say that it’s as easy as 1-2-3 but it kinda is:
 
  1. Just make the decision.
  2. Buy some kit.
  3. And try and stick to it.
 
Let me elaborate:
 
Your starting point is to make the decision that you’re going to try, as much as possible, to not use disposables – whether its water bottles, coffee cups, takeaway food packaging or straws. They’re all avoidable if you decide in your head that’s what you want to do. You don’t have to be perfect; you will forget your reusable cup/ bottle/ container more than once, it’s fine – just resolve to bring it the next time.
 
Once you’ve made the decision that this is what you want to do, then get yourself some kit. You’ll need (and lots of these are available in Planet Organic as they make a real focus on helping you use reusables in their shops & cafés):
 
  1. A reusable water bottle – I like Kleen Kanteen which are stainless steel and fairly indestructible so will last for ages (the key when investing in any reusable product).
  2. A reusable coffee cup (e.g. a sturdy plastic/ glass one from Keep Cup), or even a collapsible Stojo if you haven’t got space to carry one.
  3. Cutlery – unfortunately this brand is really hard to get in the UK but if you know someone who lives in the US – get them to order you a bamboo cutlery kit from To Go Ware – I love mine.
  4. A lunchbox container is next and - once again stainless steel is brilliant as it’s easy to clean and you can bash it around in your bag as much as you like.
  5. Finally – a small cloth bag for snacks – either ones you bring from home, or want to buy loose (at Unpackaged for example ;)
     
Lots of Zero Waste blogs will tell you that you need to carry a reusable straw which I’ve never found necessary – but the key thing is to ask for no straw when you order drinks out. Far too many places will add them in before you can say knife so you have to pre-empt!
 
House your kit in a reusable shopping bag and you’re good to go. Now you can start exploring all the brilliant businesses that are more than happy for you to bring your own – everyone wants your business so just explain to them what you’re trying to do, and ask for their help to do so.
 
A good thing to do is to think about how and where you usually buy these goods, and put your reusables in the place they need to be, to make your life easier. If you pop away from your desk mid-morning for a coffee then you need a coffee cup that lives at work. If you drink water on the commute, your water bottle lives at home. Just a little bit of thinking will make it much easier to achieve.
 
And finally – some tips for when it goes wrong! Don’t overload yourself. Start with the list above, even one would do (just choose the one you use most of to get the biggest impact) and then add in another idea when you’re ready. Don’t berate yourself if you forget; you will and it’s not the end of the world – we all do. Ignore perfect #zerowaste social media posts which can be demoralizing as very few people are that perfect in real life.
 
And make sure you ignore the naysayers – whether in your own family or work colleagues who tell you that one person’s actions don’t matter, they do. And if you get a bad reaction from someone in a shop or café – some people just don’t get it, so explain it to them – they soon will. And if you can’t convince them, take your business elsewhere.
 
I like to be gentle in my blogs as I know that being angry won’t help get people on the journey - I want you to feel empowered not overwhelmed. But when I look at the world, and see how hard millions of people’s lives are, it reminds me how fortunate and privileged we are to be the 1% (you may not always feel it but globally, you really are). And when I think of the luxury of all the purchases listed above – I think, really, this is the least we can do. Perhaps that thought might help push you over the line.
 
Happy #reusing and I’ll be back next month with ideas for reducing waste in your home.
 
 

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Monday, February 5, 2018

Raspberry Pancakes with a Vegan Caramel Sauce

Ingredients:
 
Pancakes:  
Salted Caramel Topping:
  • 15 Dates
  • 4 Tablespoons of warm water (Add 1 more depending on dryness)
  • A pinch of Sea Salt
 
Maple Pecans
  • 1 dessert spoon of Maple Syrup
  • A large handful of pecans
  • Pinch of sea salt
 
Toppings
  • 125g of raspberries, sliced in half
  • Half of a pomegranate
  • Drizzle of Maple Syrup


Method
  1.  
  2. Preheat oven to 180oc / Gas Mark 4. Line an oven proof dish with greaseproof paper.
  3.  
  4. Place pecans on tray and drizzle over maple syrup and sea salt.
  5. Bake for 10 mins until golden (Make sure to keep an eye on the pecans as they will burn easily!)
  6.  
  7. Chop into small pieces and set aside until serving
  8.  
  9. Next it’s time to make our caramel sauce, place dates, salt and warm water into a food processor and blitz until completely smooth. This will take 5-10 mins.
  10.  
  11. Once blitzed and completely smooth, set aside until serving
  12.  
  13. Pour your Pancake mix into a large mixing bowl and add in wet ingredients.
  14.  
  15. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
  16.  
  17. Slice the raspberries in half and add them into batter. Mix well!
  18.  
  19. Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan. 
           
           Once hot, reduce to a medium heat and add 2 dessert spoons of the batter. 


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Friday, February 2, 2018

Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

This meal using season winter vegetables and legumes was not only very nutritious but also very delicious.

Serving Size: 4

Ingredients:

  • 1 ½ cups beluga lentils
  • ½ medium winter squash (red kuri etc.), de-seeded and sliced
  • 3 medium parsnips, peeled and sliced
  • 8 ounces tofu feta cubes
  • 2 teaspoons vegetable bouillon powder
  • bay leaves
  • ½ cup balsamic vinegar reduction

Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

Directions:

  1. Pre-heat the oven to 375°F/190°C.
  2. De-seed and Cut the squash.
  3. Slice in long, narrow slices.
  4. Peel the parsnips, slice in similar long slices.
  5. Place the squash and parsnips on a baking tray with parchment paper.
  6. Lightly brush the slices with olive oil and place in the oven to bake until soft (about 25 – 30 minutes.)
  7. Place the lentils in a soup pot.
  8. Cover with water.
  9. Add the vegetable bouillon powder and bay leaves.
  10. Bring to a boil and then turn the heat down to a rolling simmer.
  11. Cook the lentils until soft, but not mushy.
  12. Heat a frying pan with 2 tablespoons of cooking oil.
  13. Place the tofu feta cubes in the oil and heat to warm.
  14. When the lentils are done, drain off the extra liquid.
  15. Serve the lentils on individual plates.
  16. Remove the vegetables from the oven and place a few slices of each on the lentils.
  17. Add some feta tofu pieces around.
  18. Drizzle some of the balsamic vinegar on top and sprinkle a few chives as garnish.

The post Beluga Lentils with Winter Squash, Parsnips and Tofu Feta appeared first on Vegalicious Recipes.



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