Comforting + healthy treat to enjoy for breakfast, snack.. or dessert! Recipe is diary, egg & soy free, with all the goodness of oob organic blueberries. Recipe by Mikaela from @fluentinvege
As soon as the season is finished, we begin the pruning, which is a massive undertaking, and large amount of vigorous growth needs to be cut back, so that we can manage the orchard with continual mowing, weeding and fertilising, and also ensuring the pickers have fruit at the right height for harvesting.
There isn’t enough organic farming in New Zealand to satisfy the demand for our customers in NZ and Australia, therefore after exhausting all available supply locally, we have encouraged a long time grower in Chile to partner with us, and to grow additional fruits to satisfy our needs. This is a close relationship which has culminated from many years of partnership and visits to and from Chile.
By Leah Itsines from @leahitsines “YUMMM! this is so delicious! These are such a great snack or perfect for breakfast (when loaded with the good stuff)! This is a deeeliicccious banana smoothie using frozen banana pieces from @ooborganic! They're organic which is amazing for your body (no nasties), not to mention bananas are a great source fuel in the morning - so it's a win win!”
The New Zealand Ice Cream Manufacturers are holding their inaugural NZ Ice Cream Week from 19 November to 25 November, with Sundae 25 November being celebrated as NZ National Ice Cream Day.
Regenerative farming is the practice of putting back into the soil what has been taken away. For example plants draw nutrition from the soil, and this needs to be replaced. By mulching the prunings, we are putting back organic matter into the soil. It also includes working on the biodiversity of the orchard, which involves utilising all the natural elements that existed prior to working the land.
Our philosophy is that a healthy plant will not attract pests. Pests tend to target weaker plants, so we remove any plants showing signs of stress. Blueberries fortunately do not attract a wide array of pests. Lemon tree borer will target wounds from unclean pruning, so we ensure good practice with clean tolls and clean cuts to avoid this.
VEGAN MANGO CHEESECAKE! 💛🌟Oh I absolutely LOVEEE this one! It's SUPER delicious, simple and also is GREAT to make in advance, freeze and take out when you have guests or if you want a healthy treat! I used frozen oob organic mango with chickpeas to make the smooth "cheesecake" section & the flavours are delicious! This recipe is vegan and organic!
Serves 6 - 8 individual cakes
¾ cup of pitted dates
1.5 cups cashew kernels (un salted)
6 tbsp. desiccated coconuts (or shredded)
½ cup natural walnuts
1 tsp vanilla essence
4 tbsp. maple syrup
1 cup organic coconut milk
1 cup frozen OOB organic mango
½ lime, juiced
Boil water and soak dates for 5 minutes before draining.
In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut.
Blend until a chunky, but sticky paste.
Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out.
Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside.
Wash and clean food processor, ready for the next round of use.
In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut.
Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture.
Add the mango in after 5-7 minutes and continue to blend until super smooth.
Once smooth, fill the remaining space in the muffin tin to the top.
Freeze overnight with cling wrap and remove 30 minutes before serving.
Serve with another dash of desiccated coconut and some more mango!