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Showing posts from tagged with: freeze dried fruits

Fast, Freeze dried Smoothies.

Posted by admin in Uncategorized | 0 comments

25.01.16

Fast, Freeze dried smoothies.

It seems this January everyone is trying to pack in their nutrients in smoothies, namely NutriBullets! We all know some recipes can take far too long to make and ultimately are too much hassle. Here are a few fresh ideas incorporating freeze dried fruits, simply add straight from the pack, no cutting, peeling or juicing. All with no nutrients lost! Perfect.

   

Modern Mango - Indonesian Jamu.

Indonesian Jamu is a traditional Indonesian ‘herbal medicine’ that has been made for centuries, traditionally used to heal and enhance beauty and strength. With its high concentration of antioxidants it’s fantastic to keep the mind and body feeling healthy whilst tasting delicious.

MangoKumquatSmoothie Ingredients. Method. Add all ingredients into NutriBullet/Blender and blend on high until smooth and creamy, keeping one delicious mango crisp out to crumble over the top. Enjoy immediately.  

Flu- Fighter

These vibrant ingredients combine to create the ultimate cold-crusher, the fresh citrus and ginger mixed with the freeze dried fruit create an antioxidant master class, so if your feeling a little under the weather then this ones certainly for you.

vegan-mango-and-orange-smoothie-1-2   Ingredients. Method. Add all ingredients into NutriBullet/Blender, blend on high speed, enjoy and prepare to feel a whole lot better.  

Cleansing Greens and Coconut blast.

This fresh easy to make blend is packed with goodness sure to leave you feeling revitalized and renewed.

This-Tropical-Green-Smoothie-is-one-of-my-favorite-green-smoothies-loaded-with-spinach-pineapples-orange-juice-and-bananas.-Its-only-255-calories-and-deliciously-smooth-4   Ingredients.   Method. Place all ingredients into NutriBullet/Blender, blend on high until for 30s or until smooth. Enjoy and feel rejuvenated.  

Recover - Post workout.

This refuel and rehydrate shake is a post workout essential. The whey protein is a fantastic fast acting protein designed to maximize protein synthesis after exercise this mixed with the hydrating properties from the coconut water is ideal for recovery.

  strawberry-vanilla-smoothie_Taupo-853x1280 Ingredients.    Method. Blend all ingredients and immediately consume after a tough workout; to maximize recovery and effects, consume within 20minutes of finishing exercise.    

Healthy January Resolutions!

Posted by admin in Uncategorized | 0 comments

07.01.16

January, the month of those revolutionary resolutions that we often can’t seem to truly keep! We all know how hard it can be to maintain resolutions and keep up the motivation and encouragement to continue.

Here at Giving Tree HQ we’ve all been discussing ours, and the same topic is brought up post Christmas..healthy eating and getting rid of those pesky Christmas pounds!

Weight loss isn't the most important factor though, we just all want to be a better version of ourselves inside, and out!

Over the festive period it is so easy to over indulge, with selection boxes up to our eyeballs, mounds of cheese and heaped bowls of crisps lying around the prezzies, it’s difficult to eat well and avoid the junk when you’re quite literally surrounded by it!

Not to worry though our lovely friends, as it’s not too late to swap that handful of naughty left over treats for a handful of Giving Tree fruit and veg crisps instead.

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We don’t want to be pushy but our snacks are really very yummy! We aim to provide the tastiest snacks for every age. Children love ‘em and they're the perfect size for lunch boxes or for the busy on the go health conscious consumer or even your granddad who may quite not believe you can now buy fruit AND veg crisps!

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And to help you along the way, our lovely stockists – Wholefoods and Ocado have Giving Tree on sale this month..so now there really is no excuse!

To set you going for the New Year here are two easy recipes to follow for the perfect snack for any time of the day!

Fruity Faces: (this one is great for the kids!)

Ingredients:

1 apple or pear (melon is also great too!)

1 bag of strawberry Giving Tree crisps

Method:

Simply grab your favourite fruit, we like to use apples or pears, carefully cut into even similar shaped pieces. Save the pips!

Now arrange into your favourite faces, perfect for children as a fun and easy way to get 2 of your portions of 5 a day!

Another favourite recipe of ours is one that is ideal for a snack at any time of the day..

Apple, Peanut butter and Yogurt swirl

Ingredients;

1 bag of Giving Tree apple crisps

Small bowl of low-fat natural, plain, unsweetened yogurt

Sprinkling of coconut sugar  or honey (optional)

1 teaspoon of crunchy, natural peanut butter

Method;

Take a bowl and pour a small portion of yogurt (150g approx)

Ensuring the peanut butter has been at room temperature take a teaspoon full (you can add a little more if you like!) and gently swirl into the yogurt evenly.

Add the apple crisps on top and sprinkle with coconut sugar..and hey presto - A filling, fruity and fun recipe for all ages and any time of the day!

apple and peanut b snack  

Grab yours now, and let us know what you think of them – we love hearing from you :)

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Christmas cooking!

Posted by admin in Givingtreesnacks, Uncategorized | 0 comments

30.11.15

The festive season is finally here, it's time to make some christmas sweets with your family or your friends. At Giving Tree, we want healthy sweets for Christmas. You wonder how freeze dried fruits can be used in baking? They can be baked in to the dough and batter or you can incorporated in to a biscuit filling. Sounds yummy?! See all the recipes below.  

Strawberry Banana Bread

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Ingredients

1 1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp ground cinnamon 1/4 cup vegetable oil 1 cup coconut palm sugar 1 large egg 1 tsp vanilla extract 1 cup mashed banana (approx 2 large) 1/2 cup plain greek-style yogurt 1 cup  Giving Tree freeze dried strawberries

Method

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. In a large bowl, whisk together vegetable oil, coconut palm sugar, egg and vanilla extract until well-combined. Stir in the mashed banana, followed by half of the dry ingredient mixture. Stir in yogurt, followed by remaining dry ingredient mixture. Mix just until no streaks of dry ingredients remain. Fold in strawberries and pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the batter comes out clean and the bread springs back when lightly pressed. Allow loaf to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Strawberry chocolate Chip cookies

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Ingredients

2 1/2 cups all purpose flour 1 1/2 tsp baking soda 1/2 tsp salt 1/2 cup brown sugar 1 cup coconut palm sugar 1/2 cup butter, room temperature 2 large eggs 2 tsp vanilla extract 2 cups Giving Tree freeze dried strawberries or Mango or Apple or Peach 1 cup Raw chocolate chips

Method

Preheat oven to 350F. Line a baking sheet with parchment paper In a large bowl, whisk together flour, baking soda and salt. In a large bowl, cream together the butter and sugars. Add eggs in one at a time and beat until fully incorporated. Stir in vanilla. Gradually blend in dry ingredients, followed by freeze dried fruits and chocolate chips (don’t worry about breaking up freeze dried fruits; stir them vigorously!). Drop tablespoonfuls (1-inch balls) of dough onto prepared baking sheet. Bake for about 10-11 minutes, or until cookies begin to brown and are set. Bake an extra minute or two for a crisper cookie. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Mango cupcakes

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@holycowvegan

Ingredients
  • 1½ cups all purpose flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp CardamomPowder
Sift all the ingredients into a bowl and set aside. In another bowl, beat together until well-mixed:
  • 1½ cups Mango Pulp or Puree
  • ⅓ cup Canola Oil
  • ⅔ cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
FROSTING:
  • 8 tbsp (1 stick) Vegan Butter like Earth Balance
  • 8 tbsp Vegetable Shortening
  • 2 cups Powdered Sugar
  • ¼ cup Mango Pulp or Puree
  • 1 tsp Pure Vanilla Extract
  • 1 cup Giving Tree Freeze dried mango
Method MAKE MANGO CUPCAKES:
  1. Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  2. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top.
  3. Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
MAKE MANGO BUTTERCREAM FROSTING:
  1. Cream together the butter and shortening until they are fluffy, about 1 minute.
  2. Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
  3. Frost the cupcakes after they’ve cooled completely.
  4. Sprinkle some Giving Tree mango crisps.

Low fat Ginger bread cookies

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Ingredients

  • 3 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

For the Icing

  • 1 1/2 tbsp egg whites
  • 1/4 tsp fresh lemon juice
  • 1 cup powdered sugar
  • pinch of cream of tartar
Sprinkles Method  In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours. Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Cut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes. For the icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.Add to a piping bag to decorate cookies when cookies are cooled.And then add some freeze dried fruits instead of sugar. (Recipe from http://www.skinnytaste.com/2011/12/low-fat-gingerbread-cookies.html)

Homemade Chocolate bars

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Ingredients

Method

In a microwave, double boiler, or chocolate melter, 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, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat 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 freeze-dried fruits. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.