As well as being completely delicious, their Smooth Sweet & Salty Peanut Butter contains a healthy dose of plant-based protein, plus plenty of fibre and mono-unsaturated fats.

• No palm oil
• Plant-based protein
• High in fibre
• High in mono-unsaturated fats
• Vegan friendly
• Gluten free

With lots of other tasty nut butters why not try this recipe created with fellow B Corp Form Nutrition, we’re loving this plant-based, protein-packed super smoothie, the perfect cool treat for the hot summer ahead!

The Ultimate Green Smoothie

(serves 1-2)

1 cup (240ml) Plenish Almond Milk ⁠

2 tbsp Form’s Performance Vanilla Protein 

1 tbsp Pip & Nut Smooth Almond Butter

1 cup (around 100g) Frozen Spinach

50g frozen avocado (We get these from Pack’d!)

1/2 cup (130g) Frozen Kiwi or 1 Whole Fresh Kiwi

1/2 cup (around 75g) Green Grapes

1 tsp Fresh ginger (grated)

5 Fresh Mint Leaves ⁠⁠

Pop all the ingredients into a blender, blitz and enjoy! 

The post We tried sweet and Salty Peanut Butter appeared first on Wellbeing Magazine.

This Nutty Banana Maca Bread is not only tasty but gluten free and vegan too and makes 12 servings.

Ingredients

300 gr Almond flour

100gr Walnuts

2 Ripe bananas

3 Vegan eggs

3tbsp of chia seeds soaked with 9 tbsp of water for 10min

2 tbsp Maca powder

2 tbsp Maple syrup

2 tbsp Coconut oil

1 tsp Cinnamon

1 tsp Baking soda

Method

1. Preheat oven to 150C and line a loaf tin with baking paper.
2. Blend the almond f lour, walnuts, bananas, maca powder, chia seeds, baking soda, maple syrup and cinnamon in a food processor.
3. Spoon the batter into the loaf tin and sprinkle the flaked almonds on top.
4.  Bake for 50 minutes, until a skewer comes out clean from the centre of the loaf. Leave to cool in the tin before turning out

Recipe by Jenya Di Pierro, Herbal Medicine Practitioner; Founder of Cloud Twelve:

The post Gluten free and Vegan Nutty Banana Maca Bread appeared first on Wellbeing Magazine.

Preparation: 15 minutes Serves 4

– 2 Peruvian Hass avocados, halved, pitted and peeled
– 2 handfuls of rocket
– 2 pink or red grapefruit
– 200g peeled cooked prawns
– 100g pomegranate seeds

Dressing:
– 2 tbsp pomegranate molasses*
– 3 tbsp olive oil
– Salt and pepper

1- Share the rocket between 4 serving plates.
2- Peel the grapefruit with a sharp, serrated knife to remove all the pith, then slice into segments. Arrange on the salads. Slice the Peruvian Hass avocados on top, then share the prawns between the portions. Sprinkle the pomegranate seeds over the top.
3- For the dressing, whisk together the pomegranate molasses and olive oil. Season with salt and pepper, then spoon over the salads.

Cook’s tip: *Pomegranate molasses is sold at most major supermarkets and delicatessens. It has a fruity, zesty flavour that works beautifully in salad dressings, though you could use lemon juice in this recipe.

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

Thanks to Avocados from Peru for sharing their recipe ideas

The post Peruvian Hass avocados, pink grapefruit, pomegranate and prawn salad appeared first on Wellbeing Magazine.

Preparation: 20 minutes Cooking time:25 minutes Makes 8 muffins

For the muffins:
– 200g self-raising flour
– 4 eggs
– 125ml whole milk
– 80ml vegetable oil
– 50g sun dried tomatoes, chopped
– Salt and pepper
– 80g feta cheese, cut into 8 chunks

For the topping:
– 3 Peruvian Hass avocados, halved, pitted and peeled
– 200g soft cheese
– Squeeze of lemon or lime juice

1- Pre-heat the oven to 200°C, fan oven 180°C, Gas Mark 6. Line a muffin tin with 8 paper muffin cases.
2- In a large bowl, beat together the flour, eggs, milk and oil, using a hand whisk to give a smooth batter. Stir in the sun-dried tomatoes and season with a pinch of salt and pepper.
3- Spoon the mixture into the muffin cases, then push a feta cheese cube into each one, making sure the pieces are covered by the mixture. Bake in the oven for about 25 minutes until risen and golden brown. Cool.
4- Meanwhile, mash or blend 2 Peruvian Hass avocados to make a smooth purée, then beat in the soft cheese and lemon or lime juice until smooth and creamy. Spoon on top of the muffins and serve at once, garnished with thin slices of avocado.

Cook’s tip: If you’re making the muffins for a packed lunch or picnic, put the topping into a separate container for spreading on top later

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

Thanks to Avocados from Peru for sharing their recipe ideas

The post Savoury Peruvian Hass avocado muffins appeared first on Wellbeing Magazine.

Preparation: 10 minutes Cooking time: 25 minutes Makes 2 servings
– 1 Peruvian Hass avocado, halved, pitted and peeled
– 100g skinless chicken breast
– 2 medium-sized potatoes, peeled and cut into chunks
– 2 tsp whole milk

1- Steam the potatoes and chicken for 25-30 minutes, until tender.
2- Put everything into a blender or mini food processor and blend to a smooth purée. Serve.
Cook’s tip: Add a little extra milk to give a consistency that your baby will like.
Thanks to Avocados from Peru for sharing their recipe ideas

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

The post Baby weaning with avocado, chicken and potato purée appeared first on Wellbeing Magazine.

Preparation: 15 minutes Cooking time: 25 minutes Makes 12

– 1 Peruvian Hass avocado, halved, pitted and peeled
– 250g plain chocolate, broken into pieces
– 150g butter, cut into pieces
– 3 eggs
– 150g caster sugar
– 60g self-raising flour
– Pinch of salt
Cook’s tip: Freeze the brownies for up to 3 months in a rigid container or freezer bag.

1- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a rectangular baking tin measuring approximately 25 x 20cms.
2- Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
3- Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
4- Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.
5- Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
6- Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
7- Cool, then cut into 12 pieces.

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

The post Peruvian Hass avocado brownies appeared first on Wellbeing Magazine.

I love my  apple, carrot and beetroot  juice, so how refreshing to quickly juice my apples and then toss in a spoonful of carrot and beetroot juice powder, give it a quick shake with a couple of ice cubes and drink. No messing with blood coloured raw beetroot and if I’m really pushed for time then just the powders will do just fine.

Until now the only powders on offer were the freeze dried variety and while it made the veg readily available, the taste was a bit like cardboard. Traditional freeze dried and dehydrating methods used for creating the beetroot juice powder left the powder deficient of the key nutrients as well as the flavour and colour.

Now a new technology from Zingology, removes the water molecules using a light process. This has enabled the powder to keep it’s enzymes, nutrients, colour and flavour intact, meaning that the powder is the closest you will find to eating the actual raw vegetable.

As well as adding water or juice to rehydrate the powder, you can bake, cook, sprinkle and stir making this truly versatile.

Use it in cake mixture for cupcakes, butter icing, add it when making fresh pasta, sprinkle on to salads, add to dressing and sauces or freeze the juice into ice lollies for the unsuspecting children.

So whether you are a foodie and love cooking, a sports enthusiast who wants to improve their sports performance, a health conscious individual who enjoys their daily juice (and wants to avoid the pasteurised or concentrates) or a parent looking for sneaky ways to encourage their family to eat their 7 a day, perhaps Zingology beetroot juice powder will become your next kitchen cupboard essential.

Zingology beetroot juice, Carrot juice, whole strawberry and whole raspberry powder is available from independent health stores, through wellbeingmagazine.com/shop or online through Ocado.com

Beetroot Juice Powder Recipe Idea

• place the leaves in a bowl, drizzle over the oil and balsamic, season and divide between 6 plates
• cut each log into 9 pieces (or 6 if log is small).
• Place one piece of goats cheese in the middle of each plate.  Sprinkle with a little beetroot powder and a few roast walnuts and then place another round of goats cheese on top and repeat.
• Cover with a third round of goats cheese, sprinkle with nuts and a good dusting of beetroot powder and serve

Recipe adapted by Heather Leeson, Nutritonist using Zingology Beetroot Powder

Beetroot Juice could lower blood pressure

Researchers, led by Amrita Ahluwalia, PhD, professor of vascular pharmacology at The Barts and The London Medical School, have reported that just a cup of beetroot juice per day may help reduce blood pressure. Their findings were published in the American Heart Association (AHA) journal Hypertension.

They found that a dose of one cup of the beetroot juice could help people with high blood pressure drop their readings by about 7 percent. The researchers believe it is the high nitrate concentration in the root which leads to this effect.

“Our hope is that increasing one’s intake of vegetables with a high dietary nitrate content, such as green leafy vegetables or beetroot, might be a lifestyle approach that one could easily employ to improve cardiovascular health,” Ahluwalia said in a statement.

The beetroot juice used in the study contained about 0.2g of dietary nitrate, the equivalent of what would be found in two beetroots. The body converts nitrate to nitrite and then to nitric oxide in the blood. Nitric oxide is known to widen blood vessels and aids with blood flow.

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The post Beetroot juice powder appeared first on Wellbeing Magazine.