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
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.
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!
This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy!
Serves 4 - 6
2 cups of frozen OOB mango
1/2 cup coconut milk
1/4 cup chickpea juice (canned)
1 tbsp maple syrup
Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.
In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).
Add the chickpea mixture into the mango bowl and fold through.
Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.
When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!
MANGO POPSICLES! I absolutely love having these by the pool in summer! These are a super simple snack that is healthy and that'll cool you down in that super hot heat! I used @ooborganic frozen mango pieces for this and blended with some yoghurt for a creamy ice-cream texture.
2 cups of frozen oob mango
1 cup of organic greek yoghurt
1 tbsp of honey
4-5 mint leaves
Blend all ingredients into a blender until a super smooth paste.
Pour the mixture into silicone popsicle holders and freeze overnight. These can be frozen for up to 4 weeks (if they last that long!)
This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!
3 cups of oob frozen blueberries
1/2 a medium brown onion, grated
2 garlic cloves, crushed
1/2 tsp lemon juice
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp salt
2 tsp olive oil
1/8 cup maple syrup
1 tbsp. balsamic vinegar
2 tbsp. worchestshire sauce
1/4 tsp mustard powder
In a small pan, heat olive oil over a medium to high heat.
Add onion and garlic into the pan and cook for 2 minutes.
Add blueberries and ALL other ingredients.
Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water.
Once thickened slightly, remove from heat and leave to slightly cool.
Place into a blender and blend until a smooth consistency.
Place into an airtight container and pop into the fridge!
Serve with steak, chicken or any other savoury dish.
800g oob organic blueberries
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
200ml apple juice
2 cups organic rolled oats
1/4 cup flaked coconut
2 tbsp cacao nibs
2 tbsp sunflower seeds
1/4 cup peptia seeds
1/4 cup almond flakes
1/4 cup honey, warmed
Pre-heat oven to 170 degrees celsius.
In a deep pot, add frozen berries and heat over a medium heat. Add apple juice, vanilla extract and 1/2 tsp of cinnamon.
Cook for 15 – 20 minutes – stirring occasionally until the blueberries have softened. Add more water or apple juice if you need!
In a seperate, but large mixing bowl, combine rolled oats, coconut, remaining cinnamon, honey, almond flakes, sunflower seeds and peptia seeds. Mix well.
In a baking dish, place your blueberry mixture over the bottom and scatter the crumb mixture over the top.
Bake for 20 minutes, or until the crumble is lightly golden.
Remove from oven and serve hot with yoghurt!
By Sheridan from Sheridan Joy
Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin
Seriously delicious and decadent. It is kind of like a healthy Turkish Delight rip-off. It is sugar free, gut loving and absolutely nutrient dense. They make the perfect after dinner treat for guests or just yourself, or a quick snack in the morning or afternoons.
- 1 cup thawed organic raspberries (if there is juice from the raspberries from thawing, do not discard and just include it with the mix as it will intensify the flavour) I use the brand oob organic
- 2 1/2 cups filtered water
- 1 lemon juice
- 2 tsp vanilla essence
- 3 Tbsp gelatin
- 1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste
1. Blend 2 cups of the water with the raspberries on high for at least one minute. If using a granulated sweetener, add to this mix as well and blend with the raspberries.
2. Using a strainer or a muslin cloth, pour the blended mix through and into another bowl and discard the seeds. Keep the strained mix reserved just for a moment.
3. Combine the gelatine and the remaining 1/2 cup of water to 'bloom' the gelatine. This means that the gelatine will absorb the water and become a thick mass.
4. In either your Thermomix or a low heated saucepan, add the gelatine mix and just a splash of the strained raspberry mix to heat through the gelatine so it dissolves/melts. Continue to stir through until well combined which will not take long. We are only adding a splash of the raspberry mix because we want to keep the nutrients in the raspberries in tact, for example heat destroys vitamin C.
5. Remove from the heat, and pour the gelatine mix into the remaining raspberry mix along with all of the remaining ingredients. Stir until fully combined, have a little taste and decide whether you want to add a little more lemon or sweetness.
6. Pour the mix into a tin or container lined with baking paper, and place in the fridge to set. This will take a couple of hours.
- 2 Tbsp cacao powder
- 2 Tbsp ghee (or coconut oil if required, though ghee tastes amazing with this!)
- Pinch of salt
- 10 drops of liquid stevia, 1 Tbsp of honey, maple syrup, or Lakanto or monk fruit sweetener to taste
1. In a low heated saucepan, combine all ingredients and stir till everything is mixed though well.
2. Allow to cool just slightly, a little warmth is okay, though we don't want to melt the raspberry jelly!
3. Once the jelly has set, pour the chocolate over the top so it forms a thin layer.
4. Place in the fridge to set, or the freezer for 10 minutes if you're impatient!
5. To serve, remove from the fridge and slice carefully to ensure you don't crack the chocolate. Enjoy with a smile!
By Anthea from Rainbow Nourishments
Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
She loves sharing colourful vegan recipes and creating food for people.
www.rainbownourishments.com or visit Instagram: @rainbownourishments
- 1 cup almonds, roasted
- 3/4 cup dates, soaked in water for two hours then drained
- 1/2 tsp ground ginger
- 1 1/2 cashews, soaked overnight then drained
- 3/4 cup coconut cream (use only the thick part of canned coconut cream which has floated to the top of the can)
- 1/2 cup coconut oil
- 1/2 cup rice malt or maple syrup
- 3 tbs cacao butter, melted
- Vanilla bean powder
- 1/2 cup oob organic Smoothie Mix Revitalise
- For the base, add the almonds to a food processor and blitz until broken down. Add the drained dates and ginger and blitz until combined. Press firmly into a lined 15cm loose bottom cake tin.
- For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.
- Pour out half of the mixture into a bowl. Add vanilla bean powder, mix with a spoon and pour into cake tin. Set aside in the freezer until dry to the touch.
- Add the oob organic Smoothie Mix to the blender with the remaining cheesecake and blend until combined. When the vanilla layer has set, pour berry cheesecake mixture on top reserving about 1/2 cup for decoration.
- Return the cake tin to the freezer to set for about 2-3 hours. Refrigerate the remaining berry cheesecake mixture
- Remove the cake tin from the freezer and remove the cake from the tin. Use the remaining cheesecake to decorate the cheesecake as desired and add fresh fruit.
- Enjoy immediately or store individual slices in fridge for up to 5 days or in the freezer up to a month.
By Kelly Gibney
Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand. Food lover first and foremost with the aim to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com
- 250g oob organic frozen mango
- 1 cup cream (could also use coconut cream)
- 1/2 cup oob organic frozen raspberries
- 1/2 cup cream (could also use coconut cream)
- 1 tablespoon sugar
- Let the mango pieces thaw for 1 hour before placing in a blender with the cream
- Blitz until smooth and pour into 6 popsicle moulds
- Rinse the blender and blitz the raspberries, cream and sugar until smooth
- Top each mango ice block with an even amount of the creamy raspberry mixture
- Place in the freezer until frozen
- Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.
By Buffy from Be Good Organics
After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com
Makes 12. Takes 15 minutes + overnight to set
- 400mL coconut cream
- 2 tbsp liquid sweetener (eg brown rice malt syrup / coconut nectar)
- 1 tsp guar gum (optional)
- 3 cups oob organic frozen mango
- 2 tbsp liquid sweetener
- 1/2 tsp guar gum (optional)
- Blend cream ingredients on high until super smooth, set aside 1/4 c of the mix, then pour remainder into a lined square tin and place in the freezer for 20 minutes
- Blend mango ingredients with the remaining 1/4 c coconut cream, then pour onto the cream layer (once it’s set sufficiently)
- Freeze overnight, slice into bars and serve.
Notes: The guar gum is optional, so you can make without and they’ll still taste delicious, but I’d recommend using it if you can, as it helps to give a traditional creamy ice cream texture, rather than them turning icy.
For some extra zing, try some mixing a couple of tablespoons of passionfruit pulp into the mango layer before before layering