Raw Press PBJ Acai Bowl Recipe

2019 is all about adaptogens. ‘Adaptawhat?’, we hear you ask. Adaptogens are natural ingredients that help the body’s autonomic nervous system to adapt to stress or return to homeostasis. As wellness has shifted from an attitude of just looking good to feeling great, both physically and mentally, many cutting-edge brands are focussing on introducing functional products aimed at boosting mental performance or managing stress.

 

Raw Press has recently brought out a range of adaptogenic granolas, exclusively at Planet Organic, where each flavour (BOOST / CHILL / HAPPY / BEAUTY) integrates a variety of functional ingredients, from everyday fruits, seeds and nuts, through to more exotic Ayurvedic or eastern mushrooms and herbs. This delicious PBJ açaí bowl recipe is a signature dish at the Raw Press cafe, and which pairs perfectly with their rose, raspberry and rhodiola rose BEAUTY granola. 

 

INGREDIENTS 
 

BASE:

- One 100g sachet of açaí sorbet

- 1 frozen banana

- 1 cheek (roughly 75g) of frozen or fresh mango

- A small handful of raspberries (say, 3-5 raspberries) 

- 1 tbsp of peanut butter 

 

TOPPINGS: 

- 50g (1/2 cup) of Raw Press Beauty granola 

- Another small handful of berries to your personal taste 

- Berry chia jam (see below) 

- 1 further tbsp peanut butter 

 

BERRY CHIA JAM:

- One punnet of berries (125g) 

- 25g chia seeds 

 

BLUEBERRY WAFFLE (makes 2 waffles): 

- 150ml almond milk

- 1 tsp maple syrup

- 1 tsp cider vinegar 

- a drop of vanilla essence 

- 100g buckwheat flour

- 20g ground almond

- 15g blueberries 

- 2g baking powder 

- 2g chia seeds 

- 1g cinnamon

- 1g sea salt

- 1g cornflour

- 5g aquafaba (whisked chickpea water - optional) 

 

METHOD 
 

- For the waffles, separately combine the dry ingredients and the wet ingredients, other than the blueberries, and then slowly add the wet ingredients to the dry, mixing in as you go, until you have a smooth batter. 

- Add in the blueberries, and for a lighter texture, whisk up some chickpea water until it forms soft white peaks, and fold this in; chickpea water (otherwise known as ‘aquafaba’) is a great and innovative vegan alternative to whisked egg whites. 

- Cook in a waffle maker until dry and light brown. For ‘toasts’ to go with your PBJ bowl, cut a quarter or a half of a cooked waffle through the centre (to create thin pieces like Melba toasts) and then toast until crisp! 

- For the açaí bowl, blend all ingredients together in a blender or with a stick blender. 

- Top with the granola, berries, a couple of wedges of the blueberry waffle toast, and finally decorate with alternate drizzles of nut butter and your chia jam. 
 

 

The perfect breakfast bowl for all PBJ addicts!! 

from Planet Organic Blog http://bit.ly/2VDTHTN
via How to Save Money When Buying Organic Foods

Rhubarb Barbecue Sauce

This makes a very nice barbecue sauce or even a nice chutney to enjoy as an accompaniment to a tasty meal.

Yield: 1½ cups

Ingredients:

• 2 cups rhubarb, chopped
• 1 onion, diced
• 1 tablespoon oil
• 3 tablespoons white vinegar
• 3 tablespoons brown sugar
• 2-3 teaspoons mustard
• 3 tablespoons tomato paste
• splash soy sauce or tamari
• salt and pepper to taste

Directions:

1. Sauté the onion in a small saucepan.
2. Add the chopped rhubarb and lightly sauté.
3. Add the the other ingredients and bring to a soft simmer.
4. Let simmer until thickened. Allow to cool, and refrigerate until needed.
5. Warm just before using.

Related Posts:

• Almond Rhubarb Tart
• Grilled Vegetables with a Rhubarb and Mango Salsa
• Vegan Rhubarb Coffeecake with Walnut Streusel Topping
• Corn Pancakes with Blackcurrant Sauce
• Beet Waffles with Raspberry Sauce

from Vegalicious http://bit.ly/2vSzD5m
via Why You Should Consider Buying Organic Food

London's First Sustainably Sourced and Organic Sushi Bar with Maido Sushi

Something very exciting is coming to Planet Organic Tottenham Court Road.
 
From 14^th May, the skilled sushi masters of Maido Sushi will be slicing, shaping and rolling at London’s first sustainably sourced and organic sushi bar at Planet Organic Tottenham Court Road. Using the best quality ingredients, everything is free from preservatives, MSG or artificial additives and when we haven’t been able to find non-organic ingredients, we’ve decided to make them ourselves in our certified organic kitchen.
 
We’ll be using only organically farmed fish or fish from Marine Stewardship Council (MSC) certified sustainable fisheries. We’ve taken extra care to ensure all tuna is caught using short fishing lines to protect dolphin populations. 
 
Handcrafting an extensive range of sushi including nigiri, handrolls and chirashi, choose from the infinite menu at the live sushi bar and your order will be made fresh in front of you, or find the most popular sets freshly made in the takeaway fridge. 
 
We’re also proud to say that the plastic-free packaging is sustainable and 100% compostable.
  
Find Maido Sushi’s counter at Planet Organic Tottenham Court Road from Tuesday 14^th May, open Monday to Saturday, 9am until 7pm.

from Planet Organic Blog http://bit.ly/2LvYxlV
via How to Save Money When Buying Organic Foods

New Summer Salads

With winter coats edging towards the back of the wardrobe and temperatues (hopefully) on the rise, we’ve updated our mix and match salads to celebrate some of our favourite seasonal ingredients. All of our new summer salads are vegan, wheat-free and are made using fresh organic vegetables.
 
Chickpea Tabbouleh
Think couscous is reserved for gluten-eaters? Think again. We use chickpea flour gluten-free couscous and mix it with chopped peppers, cucumbers and tomatoes and an abundance of fresh parsley, mint and coriander before dressing with lemon juice and olive oil for a vibrant take on a classic tabbouleh.
 
Summer Pea Salad
This fresh garden pea, raw courgette, shaved fennel and celery salad is a celebration of all things summery, with plenty of parsley, lemon and garlic for added zing.
 
Heritage Tomatoes
Summertime means one thing: beautifully ripe British tomatoes. This salad celebrates just that, so it’s just chopped tomatoes dressed with a black olive and garlic oil to balance the natural sweetness and a sprinkling of china rose radish sprouts to finish.
 
CBD Tahini Carrots
This zingy salad is the perfect partner for anything in our mix and match section and helps up your CBD intake. We dress the shredded carrot with a CBD, lemon, maple and tahini dressing and garnish with hemp seeds and chopped coriander.
 
Quinoa and Kale
A marriage of crunchy kale, pomegranate, seasonal heritage tomatoes and three colours of quinoa, with creamy vegan mozzarella running through it.
 
Summer Slaw
This Asian-inspired slaw is zesty with coriander, chilli, lemon and ginger with plenty of crunch from grated butternut squash, white cabbage, carrot and courgette.
 
Coleslaw with Purple Carrot Mayo
Not your typical slaw, we dress the shredded red cabbage and white cabbage, carrots and spring onions with homemade vegan purple carrot mayo, made with purple carrot juice and apple cider vinegar.
 
Pickled Vegetables
We thinly slice white cabbage, carrot, cucumber and red pepper and quick-pickle it in white wine vinegar, Himalayan salt, coriander seeds, mustard seeds and cane sugar for a tangy, crunchy addition to your plate.

 

from Planet Organic Blog http://bit.ly/2DTpEl0
via How to Save Money When Buying Organic Foods