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Showing posts from tagged with: delicious

Vegan Healthy Treats

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31.05.16

We have found the most AMAZINGLY delicious and totally vegan recipes from one of our favourite bloggers Madeleine Shaw.. featuring freeze dried goodness!

Check this out..

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Directions

Preheat the oven to 180C and grease a doughnut pan with coconut oil.

Mash the banana, chia egg, maple syrup, spices and melted coconut oil together. In another bowl mix the flour and baking powder. Pour the wet mix into the dry and combine well with a spoon. Spoon in the batter and cook for 10 minutes until golden and cooked through.

Depending on the size of your doughnut pan, you might need to cook in two batches.

While this is cooking make the glaze by melting the coconut oil with the nut butter and maple syrup. Stir well until fully combined then leave to the side to cool a little.

You can also glaze your donuts with melted dark or raw chocolate if you are nut free, or just for some extra decadence! Or do a mix of both like I have. Brush the donuts with the glaze then top with the toppings. They won’t last long because they’re so moreish but if you’re going to savour them, they’ll last in the fridge in an airtight container for a couple of days.

Pancakes with Strawberries and Coconut Cream

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Directions

For the crepes: Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.

Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.

Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.

Repeat this same procedure for the rest of the mixture.

To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve.

Note – The wet mix will keep in the fridge a few days so you can enjoy them a few times more.

Healthy gadgets for on the go snacking!

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21.04.16

Let’s be honest: most of the time, being healthy is not convenient. If you fancy a quick snack at work or need to grab breakfast on the go, you often have to settle for whatever’s on offer at your local shop and usually, it’s not exactly what you want.

The best way to avoid this situation is simple – BE PREPARED. But how? Healthy gadgets are here to help..

Fortunately, there are a number of wonderful items available to help make the whole process easier. Here are five things that will help you to become healthier on a day-to-day basis. They’re all affordable too – hooray!

1. Blender Bottle GoStak – starting from £9.00 So simple, and yet so clever. You can stock up on bags of nuts, seeds, dried fruit etc., and fill each of the little interlocking jars so that you have snacks for the day ahead. This way you have tasty treats to hand at all times, and you're also able to make sure you don’t overindulge. Take a look at our lovely strawberry Giving Tree snacks which perfectly into the handy GoStak!

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2. Water Infuser Bottle – starting from £6.99 If you find drinking or even enjoying water a struggle, why not try infusing it with good stuff? Lemon, strawberry, cucumber – whatever you want! It all tastes amazing in water-y form. Just chop up your chosen fruit or veg, pop it into the little cage, fill the bottle with water and leave it in the fridge overnight. In the morning, drink up and delight in your delicious refreshment.

3. Vacu Vin Banana Guard – £2.49 If you love bananas this is for you, especially when you don't want them bruising . This handy guard allows you to transport your banana in safety, free of any nasty black marks. There are a few varieties of guard available, but we like this as it accommodates any shape banana!

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4. A blender with a portable cup – starting from £19.99 When you're in rush in the mornings,  a good smoothie or shake for breakfast is perfect as it’s a quick way to get fruit inside your body. Now it’s even easier thanks to blenders that come with portable travel bottles or cups! Delicious and simple!

6. Food hugger and  avocado saver container - for when you have that half of an avocado ALWAYS left and it goes brown the next day, this is the perfect avocado saver! Say goodbye to brown fruit and veg

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Giving Tree Easter Eton Mess

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11.03.16

Easter is nearing, meaning family time, plenty of food, bank holiday celebrations and a well deserved lie in or two!

Try out this deliciously healthy Giving Tree recipe to tantalise your taste buds!

Strawberry Giving Tree Eton Mess

A mess you'll most certaintly want to clear up!

INGREDIENTS

For the meringues:

  • 300g coconut sugar (if you don't have this normal sugar will be fine)
  • 5 (150 grams) egg whites
  • For the Eton mess
  • 1 batch meringues
  • 150g frozen raspberries
  • 2 large packs of Strawberry Giving Tree
  • 1 tablespoon honey, plus more if needed
  • 600g mix of fresh raspberries, blueberries, or strawberries
  • 400g Vanilla (try get vanilla pod) or natural greek yogurt

METHOD

  1. To make meringues: Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  2. Meanwhile, make sure the bowl and whisk attachment of your standing mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been overwhisked, and the egg protein has lost some of its elasticity.
  3. By now, the sugar should be ready to take out of the oven. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don’t worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  4. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keep whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a little cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice, smooth, shiny peak on the tip of your upturned finger.
  5. Carefully spoon your meringue mixture into the piping bag, rolling the sides up. You need to pack the meringue mixture in tightly, ensuring there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in. If using a disposable piping bag, with sharp scissors, cut the tip of the bag so that the opening measures 7/8 inch in diameter.
  6. To get the meringue mixture flowing, twist the top of the piping bag to push the meringue to the bottom. Pipe small dollops onto the four corners of your baking sheets. Line the baking sheets with parchment paper; the meringue dollops will act as glue and stick the paper to the sheets.You are ready to start piping!
  7. Hold the piping bag vertically with both hands, securing the twisted top with your dominant hand and placing your other hand halfway down the bag. Use the top hand to apply pressure and the lower hand to control the flow of the meringue. Squeeze the bag to form a small circular meringue with a 2-inch base, and then lift up the bag while releasing some pressure so that the meringue forms a big peak at the top. Space  them about 3/4 inch apart.
  8. To bake, position racks in the upper and lower third of the oven and preheat your oven to 95°C. Slide the baking sheets into the oven, and bake for 30 to 40 minutes until the meringues are easily lifted off the parchment paper, with their bases intact. Let cool completely on the baking sheets. Stored in an airtight container in a cool, dry place, these will keep for 1 week.
  9. To make the raspberry coulis: Put the frozen raspberries in a small saucepan, drizzle in the honey, and set the pan over medium heat. Once the berries are simmering, turn down the heat to maintain a gentle bubbling and cook until lightly thickened, about 10 minutes. Remove from the heat, and let cool slightly. Taste the mixture and stir in more honey if it needs it, but you want the coulis to be quite tart as the meringues are very sweet. Using a blender, puree until smooth, and then let cool completely.
  10. To assemble: When you are ready to serve — and only then — start assembling the dessert. If you do this too early, you'll end up with a soggy mess, not Eton mess. Divide the meringues among individual bowls. Dollop the greek yogurt around the meringues, and top with the fresh berries. Spoon coulis over everything, and crumble the freeze-dried strawberries over the centers. Serve right away.
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What makes our fruit crisps so sweet?

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08.01.16

We get so many of you lovely lot trying our Giving Tree crisps and often asking the question what do you add to them for them to taste this good? And what do you add to make the fruit crisps so sweet?

Once you've tasted our Giving Tree fruit crisps, you'll realise they really are a taste sensation. Bursting with flavour but with none of the added nasties and yet they taste SO sweet and flavoursome. So..how do we do it you ask?

Firstly, Freeze drying is the sublimation of ice fraction where water passes from solid to vaperous/gaseous state. Due to very low temperature all the deterioration activity and microbial activity are stopped and provide better quality to the final product.

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Vacuum frying is slightly different in that we use a tiny amount of heat to ever so slightly cook the vegetables and remove water vapour too.

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Along with this, freeze drying means we remove 98% of the moisture in the fruit and veg we use, therefore this means without the water content the finished product is a lot more concentrated and not dispersed through the moisture therefore tasting much sweeter but with the nutrients still retained!

The absence of water and oxygen in our crisps prolongs the shelf-life of our product because these are the two substances in food products that cause food spoilage. Therefore it means you have longer to enjoy them!

So now you know why our fruit crisps taste SO good naturally, and of course we only source the ripest and best quality fruit too. We add no sweetener, sugar or additives and they simply are what they say on the packaging!

Happy munching everyone! :)

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Wonder what Freeze dried is?

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22.09.15

The food industry is scouting out the healthiest process to get our fruit or vegetables as fresh as possible. The Giving Tree snack use a new technology called freeze drying, this process removes 98% of the food's water content whilst  retaining the flavour, colour and nutritional elements.

Here is the freeze drying technology in 3 simple steps:

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There are so many health benefits:

- Freeze dried foods are rich in antioxidants, potassium and fibre - 1 of your 5 a day - Quick and convenient way of eating plenty of fruit and vegetables - Preserve high quality of taste and nutritions content Screen Shot 2015-09-22 at 15.12.11 Our Giving Tree snacks  are making a big difference in a snacking market. The usual snacks are are full of unhealthy additives such as sugar,  sodium nitrate, high-fructose corn syrup, trans fat, etc... In our fruity Giving Tree snacks, you will find your favourite fruits with the same taste as usual, with a crunchy texture.

Here are some yummy ideas to put your freeze dried fruits:

 Fruity  cereals

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Add your favourite freeze-dried fruits in your cereals or in your oatmeal.

 

Fruity Chocolate bar

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@loveandoliveoil

Ingredients:

  • 8 ounces good quality, dark chocolate (70-80%), very finely chopped
  • 1 cup assorted  Giving Tree fruits, large pieces roughly chopped

Directions:

Gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, be patient, keep stirring, and even with the heat on a low setting the chocolate will melt eventually. Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it's as thick as you want your final bark to be). Sprinkle evenly with Giving Tree fruits. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces. Because of the nature of freeze-dried fruit, this particular bar is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bar is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.
(recipe from loveandoliveoil.com)