5 ways to Enjoy Paleo Granola

​5 lip-smacking ways to enjoy paleo granola
 

• Satisfy your sweet tooth with an apple crumble

Grate one apple and mix with a sprinkle of cinnamon and ginger. Sprinkle a handful of Caramel Apple Pie Paleo Granola on top of the grated apple before diving in!

• Jazz up your smoothie bowl

Who doesn’t love a smoothie bowl? In a blender, combine 1/2c water, ½ avocado, ½ banana and a handful of spinach. Pour into a bowl and top with a handful of Sweet Greens Paleo Granola.
 

• Treat yourself to a paleo parfait

In a glass, layer a few tablespoons of coconut yoghurt, a handful of Super Berry Paleo Granola and fresh berries. Repeat and enjoy as a delicious, guilt-free breakfast or dessert!

• Add crunch to a loaf of banana bread

Whip up a batch your favourite paleo banana bread recipe and stir one cup of Tropical Twist Paleo Granola into the batter. Sprinkle with another handful of granola before baking as normal.

 

• Give in to your chocolate craving

Whizz up one cup of Chocolate Bliss Paleo Granola in a blender until you form crumbs. Mix the granola crumbs with 1/2cup Chocolate Coconut Butter. Use a tablespoon to measure out the mixture, then roll between your palms to form balls. Roll in desiccated coconut.



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Super Cacao Iced Mocha

The health benefits of cacao have long been advocated, but never been clinically proven - until now.
Aduna Super-Cacao is the first cacao powder with a heart health claim approved by the European Food Safety Authority.  
 
Made from specially selected, gently roasted high-flavanol cacao beans, it contains 8x the flavanol content of regular cacao powder. Cacao flavanols are a plant-based antioxidant which help maintain the elasticity of blood vessels, supporting normal blood flow. Taking just 2 teapsoons of Super-Cacao daily is clinically proven to support:

• Cardiovascular health - heart disease is the number 1 cause of death in the UK
• Elasticity of arteries - ensuring a strong supply of blood, nutrients & oxygen to all vital organs
• Healthy blood circulation - great for those with cold hands & feet!

 
Aduna Super-Cacao is also jam-packed with antioxidants, giving you healthy, glowing skin - and like all Aduna products, supports small producers in rural Africa.

How to use Aduna Super-Cacao:
Aduna Super-Cacao has a delicious rich, chocolatey taste that’s easy to incorporate into your daily diet and great for making healthy sweet treats.  Here are some of our favourite ways to use it:

SPRINKLE... onto cereal, yoghurt, porridge, fruit & ice cream 
MAKE... into hot chocolates, mochas & healthy desserts
BLEND... into sauces, shakes, smoothies & ice creams
BAKE... into cakes, cookies, biscuits & brownies

It’s also delicious mixed into hot or cold coffee. Try our easy iced mocha for a cacaolicious way to keep cool this summer:

ICED MOCHA RECIPE

(Serves 1-2)
Ingredients:

• 1 ½ Tbsp Aduna Super-Cacao Powder
• 1 cup (250ml) strong, cooled coffee
• 1-3 tsp liquid sweetener of choice (honey, maple syrup, coconut nectar, etc.)
• ½ cup almond milk (we like Rude Health)
• ice

Method:
1. Whisk or blend together the Super-Cacao, coffee and sweetener of choice.
2. Fill 1 or 2 glasses with ice. Pour over the coffee mixture and top up with almond milk.



Enjoy!

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Orange Bell Pepper Ginger Gazpacho

Now that the weather has become warm, we enjoy more cold soups or gazpachos. This is a very tasty cold soup made with orange bell peppers, orange juice and ginger.

Serving Size: 4

Ingredients:

• 2 orange bell peppers, de-seeded and chopped
• 1 1 inch nob ginger, peeled and grated
• 1 tablespoon oil
• 1 carrot , peeled and chopped
• 2 spring onions, white parts only
• 2 cups vegetable bouillon
• ⅛ teaspoon turmeric (optional but healthy)
• 1 cup orange juice, more if desired to thin the soup
• cherry tomatoes and green parts of spring onions as garnish

Directions:

1. Heat the oil in a large soup pot
2. Add the chopped carrots, orange bell pepper, ginger and spring onion pieces. Saute lightly until soft.
3. Add the vegetable bouillon and cook until all vegetables are soft.
4. Puree the soup to an even blend and chill.
5. Add the orange juice.
6. Serve the cold soup in cups, bowls, shots or glasses, garnished with cut cherry tomatoes and green parts of spring onions.

Related Posts:

• Turnip and Red Bell Pepper Soup
• Udon Noodles with Eggplant, Red Bell Pepper and Mango
• Ginger Roasted Parsnips
• Mashed Rutabaga with Ginger Roasted Pears
• Carrot Gnocchi with Red Pepper Sauce

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#GetInMotion Berry Energy

How about an ice slushy for a pre workout?
Or perhaps just a super healthy boost of energy that tastes like summer in a cup. Next time you’re feeling a little groggy under the heat, try this simple smoothie for a real tasty kick.
 
Ingredients:

• 250-300ml Water 
• 1x level scoop Motion Nutrition Pre Workout Energiser 
• Large Handful of Berries
• Optional: a few Mint leaves
• Large handful of Ice

 
Method:
Add the ingredients to your blender in the order above, and blend until smooth. To maximize taste and nutrients, use at least two different types of berries, such as strawberries, blueberries or raspberries. Avoid currents as they are too sour for this mix. Mint leaves will add a refreshing kick to the drink.



Enjoy!

Discover all the range from Motion Nutrition HERE

Everything you should know about this brand HERE

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Sauerkraut

Learn how to make sauerkraut

INGREDIENTS:

• 1 medium head of cabbage
• 2 tablespoons of mineral rich sea salt
• 1 tablespoon caraway seeds
• 1/2 red chilli deseeded and finely chopped (optional)

You will need: a large glass bowl, a large wide jar with lid, some muslin cloth, a rubber

band

METHOD:

1. Clean everything to give the beneficial bacteria the best chance to thrive. Including your hands.

 

2. Shred the cabbage into strips and add to a large glass bowl. Add the salt and massage throughly to help release enough liquid until you get a mushy texture. This usually takes around 10 minutes or so, you can then add in the caraway seeds (and chilli). Next put into the jar and pack down as much as possible. 

3. Top with the water in the bowl so that it completely well covers the cabbage, if there is not enough then mix some filtered water with a little salt and add. Cover the jar with some muslin cloth and a rubber band so the ‘kraut can breathe and press down every few hours making sure the liquid covers the cabbage.

4. After 24 hours cover the jar with a lid and place it at room temp for a further 3-4 days. Your kraut should be ready to eat. Store in the refrigerator.

 

 

Eve Kalinik's website

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Spring Frittata with Asparagus, Peas and Herbs

We enjoy frittatas filled will many different vegetables. In the spring we look forward to fresh herbs, peas and asparagus.

Serving Size: 4

Ingredients:

• 1 pound asparagus, cleaned, trimmed and cut into 3″ spears
• 1½-2 cups peas
• 3 tablespoon chives
• 2 tablespoon parsley
• 1 teaspoon thyme
• 2 spring onions, sliced
• cooking oil for the skillet

for the batter:

• 8 tablespoon chickpea flour
• ½ cup water
• 3 tablespoon vinegar
• 5 tablespoon non-dairy milk
• 1 tomato, cut into eighths
• salt and pepper to taste

Directions:

1. Prepare the asparagus. Cut away the tough woody end and cut the spears to 3 inch pieces or what will fit into your skillet.
2. If using frozen peas, thaw them. If using fresh then blanch them.
3. Cut the chives, parsley and spring onions.
4. Place the frittata batter ingredients in a b lender and blend to a smooth consistency.
5. Pre-heat the oven to 425°F/218°C.
6. Heat your skillet on the burner with a bit of cooking oil.
7. Add the chives, peas, thyme spring onions and parsley to the frittata batter.
8. Pour the batter into the skillet and place the asparagus spears into the batter.
9. Allow the batter to slightly cook on the burner for a couple of minutes so the bottom of the frittata is cooked (1-3 minutes).
10. Place the skillet in the oven and bake the rest of the frittata until the top is set, about 15-20 minutes.
11. When done , remove from the oven and allow to cool slightly. We enjoyed the frittata with a mixed green salad and whole grain bread.

Notes:

It is important that your skillet can be used both on the stove-top and in the oven. A cast iron skillet works well.

Related Posts:

• Spring Salad with Baby Spinach Leaves, Fava Beans and…
• Rutabaga and Leek Frittata
• Rutabaga Apple Onion Frittata
• Bulgur with Fresh Herbs, Spices and Pomegranate Arils
• Review: Black-eyed peas and kale soup

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Sweet Potato Porridge

This is a wonderfully filling and nourishing quick breakfast that you can make with leftover roast potatoes too. A great healthy energy giver, it is perfect for a post-workout meal.
Serves 2
 
Ingredients:

• 85g roasted sweet potato (125g raw sweet potato, roasted whole)
• 65g oats
• 35g carrots, grated
• 100ml almond or other plant milk
• ½ tsp ground cinnamon
• 1 tsp coconut oil
• 1 tbsp agave syrup (optional)

for the garnish (optional)

• blueberries, sliced
• ground cinnamon
• agave syrup, to garnish

 
Method
1. Mash the flesh of the roasted sweet potato with a fork.
 
2. In a saucepan, add the sweet potato mash, oats, grated carrots, almond milk, cinnamon and 275ml water and cook over a medium to high heat for 4 minutes.
 
3. Stir in the coconut oil and serve for a warming breakfast.
 
4. The porridge is naturally quite sweet, but if you would like that extra little edge of sweetness, add the agave syrup (date or coconut blossom syrup would also be delicious).
 
5. Garnish with blueberries, a dusting of cinnamon and agave if you wish.



© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25

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