CHIA PUDDING! It took some getting used too, but chia pudding is a great recipe to have in the mornings! It keeps you full, can be made in advance and great for meal prep!
Aside from being 'spray free', what are other benefits of 100% certified organic produce?
What exactly is so bad about pesticides anyway?
What is the process to become certified organic?
Is an organic orchard less efficient than a traditional orchard? If so, how?
What are some of the challenges organic farmers face?
Can you talk us through a typical day of work at an organic orchard?
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.
Can you explain why non-organic berries are labelled the 'dirty dozen'?
Tell us about our partner farmers and the people that we benefit by eating oob organic?
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.
In what way is organic farming sustainable?
Banana Smoothie
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!”
NZ ice cream week!
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.
FAQ: What does 'regenerative' farming mean?
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.
Taste Tester Review! Coconut Frozen Dessert.
Taste Tester Review! Coconut Frozen Dessert.
FAQ: how do you keep pests off organic fruit if you don't use pesticides?
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.
Mango Cheesecake
By Leah Itsines from @leahitsines and https://www.leahitsines.com.au
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
Ingredients:
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
Directions:
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!
Vegan Mango Sorbet
By Leah Itsines from @leahitsines and https://www.leahitsines.com.au
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
Ingredients:
2 cups of frozen OOB mango
1/2 cup coconut milk
1/4 cup chickpea juice (canned)
1 tbsp maple syrup
Directions:
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
By Leah Itsines from @leahitsines and https://www.leahitsines.com.au
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.
Ingredients:
2 cups of frozen oob mango
1 cup of organic greek yoghurt
1 tbsp of honey
4-5 mint leaves
Directions:
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!)
Love Cake Tamarillo, Blueberry & Pear Crumble
By our friends at Love Cake New Zealand
Love Cake are dedicated to creating delicious baking mixes and pantry essentials that are free from common allergens, so that those with food allergies and intolerances don't have to miss out on the joy of home baking.
Ingredients:
6 Ripe Tamarillos
1 cup oob Organic Blueberries (frozen or fresh)
2 Pears (peeled and diced into small cubes)
⅓ cup firmly packed Soft Brown Sugar
2 Teaspoons Ground Cinnamon
Zest of 1 Orange
1 cup Love Cake Plain Flour
½ cup firmly packed Soft Brown Sugar
60g Dairy-Free Butter
½ cup Gluten-Free Rolled Oats
½ cup Shredded Coconut
Method:
Preheat oven to 200℃ or 180℃ fan forced.
Cut tamarillos in half and scoop out their flesh into a large bowl. Add diced pears, blueberries, brown sugar, cinnamon and orange zest. Mix until everything is evenly coated.
Spoon tamarillo mixture into your baking dish and set aside.
In a separate bowl place Love Cake plain flour, brown sugar, and dairy-free butter. Rub butter into the flour and sugar using your fingertips until fine breadcrumbs form.
Stir in your gluten-free rolled oats and shredded coconut in the breadcrumbs. Sprinkle crumble mixture evenly over the fruit in the baking dish.
Place crumble in the middle shelf of the oven and bake for 20-25 minutes until crumble topping is beautifully golden and you can see the fruit bubbling way underneath.
Serve warm from the oven, accompanied with a dollop of your favourite ice-cream or dairy-free coconut yoghurt.
