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Showing posts from tagged with: strawberry recipes

What to cook this weekend..

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07.04.16

So weekends are meant for indulging right? However, too much indulgence can lead to over indulging and consuming way too much on a weekend!

However, everything in moderation is what we believe, and these recipes are the perfect combination of what feels like a treat but in actual fact, super healthy! With thanks to our lovely nutritionist Rhiannon for the recipes!

1. Breakfast- Coconut milk, pistachio and strawberry giving tree porridge

INGREDIENTS

• 250ml water
• 40g oats
• 4 tbsp coconut milk • 1 tbsp almond butter • 1 tbsp chi coconut oil For a topping: • crushed pistachios Simply add the water, oats and coconut milk  to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Then stir in the almond butter and coconut oil and let them dissolve into mix. Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!

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2. Lunch / Dinner - Herby garlic chicken with veggie giving tree topping

  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 1 clove of garlic crushed
  • 100g quinoa
  • 600ml hot chicken stock
  • 6 tomatoes
  • 1 green pepper
  • 1 courgette
  • 1 tbsp olive oil
  • 2 red onions, cut into thin wedges
  • Mixed herbs to season
  • Giving Tree Broccoli and pumpkin crisps for topping
  1. Heat oven to 200C/180C fan/gas 6. Toss the chicken with the garlic, herbs and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
  2. Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, blend the vegetables in a food processor in the mean time. Drain and place into a large bowl with the chicken, toss together with the vegetables sauce too.
  3. Top with broccoli and pumpkin crisps!

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3. Dessert - Wheyhey Chocolate ice cream topped with bee pollen, chia seed and Giving Tree Peach Crisps! Simple as that

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Giving Tree Easter Recipes

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23.03.16

Easter is round the corner and we are here to bring you the healthiest and tastiest easter recipes to crowd please and of course, they can be enjoyed any time of the year too!

Here are our favourites..

Recipe courtesy of the lovely Rhiannon Lambert - our lovely nutritionist (www.rhitrition.com)

1. To wake you up with a chocolatey Easter twist.. This delicious bowl of Chocolate Proats goodness that's super indulgent yet absolutely guilt free!

1. Grain Free / Paleo Goey Chocolate Brownies with Giving Tree Strawberries (recipe courtesy of @londonpaleogirl / www.londonpaleogirl.com (makes 6 brownies)

  • 1 Large Cooked & Mashed Sweet Potato
  • l 1 Egg 
  • 3 large TBS of @adunaworld Super - Cocoa Powder
  •  2 TSP @pipandnut Almond Butter
  • 2 TSP Honey
  •  1/4 Teaspoon Baking Soda 
  • Mix together until a smooth consistency & pour onto baking paper in a baking tray & put in a 200• pre heated oven for 15 minutes / until cooked •• To make Chocolate Icing mix @chocshot sauce with a TSP @pipandnut Almond Butter l 2 Table spoons Honey l 2 TSP @adunaworld Super - Cocoa Powder ••
  • Served with Coconut Yogurt l Cinnamon l drizzle of @chocshot sauce & a frozen Raspberry on top

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2. The perfect evening meal to be shared with family and friends!

Courgetti Meatballs with a sprinkling of Giving Tree Broccoli crisps - recipe courtesy of the lovely Rhiannon Lambert - our lovely nutritionist (www.rhitrition.com)

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Spring is upon us..become a Morning person!

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17.03.16

Whether you're a morning person or you're not..lifestyle factors can pretty much change this with almost immediate effect! With everyone constantly and increasingly on-the-go all the time, there is almost an unspoken expectation to not give yourself time off, not have any time down, and constantly people measuring commitment/success by the amount of shut-eye they had the previous night. We’ve decided to come up with a few ways this can be changed, so that even the sleepiest of us can enjoy the mornings as they become lighter with a few simple lifestyle changes..

CUT THE CAFFEINE!

It’s easy to get into a habit of relying on caffeine filled drinks to get you through the day, however drinking a coffee close to your bed time will most likely be a culprit to disturbing your sleep. For some people this doesn’t affect their sleep too much, however due to it being a stimulant it will undoubtedly disrupt most people’s. It can be found in more than just your daily coffee though, so avoiding chocolate with high levels of cacao is also going to help your sleep be the best quality it can be. With work schedules so demanding, it’s important to ensure, if you want to be the morning person you envisage yourself becoming, that you cut the caffeine mid afternoon each day. Instead, enjoy water infused with fresh fruit for a flavour kick and green tea to waken you up. 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  

CHANGE YOUR PATTERN

Start by going to bed even half an hour earlier, an hour, or more, and increase the shift in hours as your body clock becomes more used to it.. Although getting your “beauty sleep” isn’t strictly true for beauty purposes, there is definitely something to be said about getting the zzz’s in before the clock strikes 12. Aside from the fact that many of us have to be up by 7ish in the morning, the way getting into bed a couple of hours before midnight will change your mood for the day is astounding.

EXERCISE BEFORE BREAKFAST

Going to bed at night knowing that you will be waking up with a plan to exercise will motivate you to go to bed earlier and in turn, wake up earlier to complete your work out. By setting tasks like this perhaps once or twice a week, you will not only set up a great foundation for sleeping well each night, but will also be setting up your day with lots of energy.. oh and to add to that, your exercise for the day will be done, so no carrying trainers and work out clothes with you all day anymore! Woohoo you can tick off a productive task straight away   d-300x300

EAT LIKE A KING

As the saying states, “Eat breakfast like a King, Lunch like a queen..”. After your morning work out session, the best way to refuel for the day ahead is to have a truly hearty but healthy breakfast. Having something like overnight oats, a bowl of porridge, or avocado and eggs on toast sprinkled with seeds will give you the nutrients you need to power through a long day and, if you know what you’re having the night before, you will undoubtedly look forward to eating it in the morning - what better way to become a morning person?

PREP

Simple but effective, planning in advance is always going to put you in good stead whether you like it or not, and annoyingly enough, always proves right! By moving your alarm to the other side of the room, you will be forced to get up to turn it off, and let’s face it, once you’re up, well you’re up! If you are planning to get up slightly earlier than would be standard for your early morning wake ups, get your clothes ready and laid out the night before so that it doesn’t take long to change in the morning and no thought has to be put into the outfit either. Also, ensure you prepare your breakfast, as it won’t only save you time, but it will allow you to be happy in the knowledge that you will be eating something good in the morning. Screen Shot 2015-08-20 at 12.06.42   Try this delicious Giving Tree breakfast of naturally flavoured fruit yogurt and strawberry crisps!

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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