Rainbow bright breakfast delight! Kick of the day with this super healthy Blueberry Smoothie Bowl, packed with oob organic frozen blueberries, oob organic frozen mango and oob organic frozen banana. Top off with your favourite granola or fresh fruit.
Prep Time: 15 mins
Cook Time: 20 mins
Any vegetable oil, as needed (substitute for water if avoiding oil)
1 medium-size brown onion, finely chopped or minced*
5cm knob of ginger, finely chopped or minced*
3 cloves garlic, finely chopped or minced*
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
1 (~100g) medium-sized capsicum, chopped roughly
1 1/2 cups (300g) chickpeas, cooked
1 1/2 cups (300g) oob organic frozen mango, defrosted then pureed
1/2 cup (60g) oob organic frozen cut leaf spinach, loosely packed
1/4 cup (65mL) coconut milk, canned or drinkable
Pinch of any good-quality salt
Rice or naan bread, if desired
Coconut milk, canned or drinkable
Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.
Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.
Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.
Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.
Add the coconut milk, frozen spinach and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.
Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
* For an easy way to mince the onion, garlic and ginger, add them to a food processor and process them until they forms a smooth paste.
by Anthea Cheng
Prep Time: 20 mins
Cook Time: 20 mins
3/4 cup (150g) pitted dates, soaked in water for at least 4 hours
1 cup (120g) rolled oats
1/2 cup (80g) raw almonds
1/2 cup (55g) sunflower seeds, mashed
1/4 cup (55g) raw buckwheat
1/4 cup (65g) any nut butter, such as almond butter
1 tsp ground cinnamon
Pinch of any good-quality salt
Rainbow fruity yoghurt filling
1 cup (100g) oob Organic frozen mango, defrosted
3/4 cup (115g) oob Organic frozen blueberries, defrosted
3/4 cup (95g) oob Organic frozen raspberries, defrosted
1/2 cup (25g) oob Organic frozen spinach, defrosted
1 tsp vanilla extract
2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
3 1/2 cups (630g) plant-based yoghurt, such as coconut, soy or almond
Additional fruit, as desired
Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) round baking pan with baking paper.
To make the tart: Drain the dates. Add the dates and all the ingredients to a large bowl. Mix until the ingredients are well combined and they stick together. Firmly press the mixture into the base and sides of your baking pan.
Bake the tart in the oven for 20 minutes or until the surface is golden brown. Allow the tart to completely cool.
To make the filling: Divide the yoghurt into 5 bowls. Add the berries and spinach to 4 of the bowls. Use a stick blender to blend the fruit and spinach with the yoghurt. Adjust the taste of any of the mixtures by adding vanilla extract and sweetener.
To assemble: Dollop the 5 yoghurts into the granola tart as desired. Top with additional fruit. Serve as soon as possible.
Recipe by Sarah Tanner who is all about wellness, vegan food and positive living. Check her out on Instagram @sarahtannernz 💞
Recipe by Joi from @joiful.me on Instagram. 💕
Recipe by Kimberley from @earthykim and https://earthykim.blogspot.com/. Kim is a foodie blogger for NZ, who loves to share super simple and delicious plant based foods, both healthy and not so healthy! This is one of my favourite smoothies at the moment, I have it almost everyday, either before or after my workout! Its packed with protein and healthy fats to fuel you and will definitely keep you fuller for longer!. 💕
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.