Feature Segment ! Summer Snacks & Drinks !

57 minutes, 27 seconds Read

Nim’s Infusions: garnishes fit for a Royal Garden Party!



Nim’s, the air-dried fruit crisp producer that was recently awarded a Queen’s Award for Innovation, has launched Nim’s Infusions, its range of air-dried citrus slices, in smart resealable pouches fit for any Royal Garden Party.

Says Nim’s founder, Nimisha Raja: “The new Infusions range conveys the premium quality of this sustainable convenience product, which enables everyone to easily create fabulous cocktails from their home bar that look and taste amazing. We’d like to think that Her Majesty would give them a thumbs up!”

For summer garden party hosts looking to put the zing in their cocktails, mocktails and teas, there’s a variety of garnishes including lemon, lime, orange, ruby grapefruit and cucumber.

Nim’s Infusions rehydrate in liquid and as they are air dried, a process which intensifies the taste of the fruits, they add bold natural flavour and aroma to any drink.

Switching to dried fruits rather than buying in and preparing fresh garnish, will save time and money and help reduce the amount of food waste created. Nim’s infusions have a shelf life of up to 9 months. The recommended serving is 1 or 2 slices per drink.

The Infusions range comprises:

· Lemon Infusions Slices – perfect in a G&T or vodka cocktail

· Lime Infusions Slices – adds some zing in Margaritas or with rum

· Orange Infusions Slices – perfect with bourbon, Pimms or Cointreau

· Ruby Grapefruit Infusions Slices – try these in a grapefruit Negroni or G&T

· Cucumber Infusions Slices – brilliant with G&T and Pimms

· Kumquat Infusions – the taste of summer, great with G&T

Individual packs of 12 to 20 slices are available at www.nimsfruitcrisps.com priced from £3.95 per pack.

Coming soon….Nim’s also has a range of botanicals to enhance your drinks offering. From rose buds to juniper, pink peppercorns to cardamom. Whatever your garnish needs, Nim’s has got you covered. Innovation is a big part of its business too, so if you want to challenge them to create a garnish for you, get in touch.

Pitcher perfect – Aldi launches new beer ranges following an 81% surge in sales

This image has an empty alt attribute; its file name is ttff-1.jpg

13 new British craft beers and ciders launching this weekend as part of the supermarket’s Summer Beer Festival
Range includes a lager where 100% of profits go to clean water charities

With the rise in at-home boozers and our favourite sports only being screened at home, Aldi has reported an unbeerlievable 81% increase on beer sales[1]. Now Aldi is launching a fantastic new range of brew-tiful British craft beers and ciders, which satisfy on both taste and price, available in stores nationwide from this Sunday (12th July).

Whether you want to crack open a cold lager to enjoy the final matches of the Premier League or enjoy a refreshing IPA over a BBQ in the sun, Aldi’s new beer range includes a variety of hops, so there’s something for everyone.

Brewgooder Clean Water Lager (£5.00, 4 x330ml)

This award-winning crisp, zesty craft lager is made with crystal malts and a completely unique blend of Sorachi Ace hops that knocks traditional lager style out of the park. As the name suggests, this Clean Water Lager is a product with a purpose, with 100% of profits donated to bring clean water to those in need. Thousands of people across the world have already benefitted from the community run projects it funds. To top it all off, it’s also suitable for vegans, so you can really brewgooder!

Williams Bros. Joker IPA (£5.00, 4x 500ml)

Created from a complex layer of malts and blended hops, this well-balanced Scottish IPA delivers satisfaction every time. Golden in the glass, fruity on the nose with hints of cedar and caramel, this pale ale is full of flavour with a touch of sweetness – guaranteed to cure any ale-ments.

Stateside Session IPA (£4.50, 4 x 330ml)

Inspired by the ‘land of the free’, but brewed in the West Country, this is a punchy session IPA from Butcombe Brewing Co. and is made from a combination of the best of American and English hops and malts. A refreshing transatlantic marriage of citrus, resinous aromatics and a malty bite, this is sure to keep your guests hoppy.

Meantime London Pale Ale (£7.00, 6 x 330ml)

British and American hops unite to make this sessionable pale ale that’s packed with citrus flavour and already a firm favourite amongst beer lovers. Now that’s a special relationship we can get behind.

Golden Goose Lager (£6.00, 4 x440ml)

Goose Island’s house lager takes advantage of the best quality continental malts and hops. This deep golden lager is clean and complex with strong notes of bread and malt combined with a spicy hop finish.

Rosie’s Pig Rhubarb Cloudy Cider (£5.00, 4 x330ml)

Shoppers with a sweet tooth will love this cloudy cider, made with fresh pressed Herefordshire apples and slowly matured to create a balanced fruity taste, which is refreshingly moreish – perfect for those lazy hazy summer evenings.

Aldi’s full Beer Festival range is available to purchase from 12th July, while stocks last.

Product Code
Product Description
Proposed Retail

Brewgooder Clean Water Lager 4 x 330ml

Golden Goose Lager 4 x 440ml

Hoegaarden 4 x 330ml

Innis and Gunn Lager 4 x 440ml

Joker IPA 4 x 500ml

Love Over Gold Blonde Ale 4 x 330ml

Meantime Pale Ale 6 x 330ml

My Genertion Session Pale Ale 6 x 500ml

Pistonhead Kustom Lager 6 x 330ml

Rosie’s Pig Rhubarb Cloudy Cider 4 x 330ml

Shelby IPA 4 x 330ml

Stateside Session IPA 4 x 330ml

Stormtrooper Pale Ale 4 x 330ml


IdealFit Covers the Importance of Collagen, From Hair Growth to Heart Health

Collagen is known to provide structural support for connective tissues and bone, with implications for both beauty and fitness1.

Research now indicates individuals produce approximately 1% less collagen each year from the age of 202.

Reduced collagen production is known to result in the loss of skin elasticity and volume, leading to the formation of wrinkles3.

Studies suggest women may lose up to 30% of the skins collagen in the first five years of menopause4.

With supplementation growing in popularity, the collagen market is estimated to be worth $7.5 billion by 20275.
Supplementation may support joint health by maintaining connective tissue and preventing cartilage deterioration3.

IdealFit offers a range of hydrolyzed collagen products developed specifically for women, with hydrolysis key for ensuring easier absorption6, including Hydrolyzed Collagen Tablets, Collagen Protein, and a vitality-boosting, collagen-infused drink, Collagen Boost.

Available online now at Idealfit.com

For more information or images please contact alicia.backhouse@thehutgroup.com

1 www.healthline.com/nutrition/collagen#What-is-collagen?

2 www.scientificamerican.com/article/why-does-skin-wrinkle-wit/

3 www.medicalnewstoday.com/articles/325344#skin-health

4 www.bloodandmilk.com/menopause-skin-changes-and-solutions/#:~:text=The%20decline%20of%20estrogen%20compromises,first%20five%20years%20of%20menopause.

5 www.grandviewresearch.com/press-release/global-collagen-market

6 www.healthline.com/nutrition/collagen-benefits#3.-Could-prevent-bone-loss


Have a damn good drink on the rocks with a smoky twist. Smoke water on the Traeger then freeze into ice cubes. Your whiskey glass will thank you.

See the recipe at :- www.traegergrills.com/recipes/smoked-cocktail-ice

Zen Basil


Basil seed drinks

Pitch Contents: Zen Basil is the first to U.S. and Canada market with the most nutritious, edible, organic basil seeds. We are introducing to the health and wellness industry, a superfood treasured for thousands of years by natural healers. They look like chia, but in a g/g comparison with chia, Zen Basil seeds have nearly two times more fiber and a lot more health benefits, including collagen. You may have heard that nearly 80% of your immune system is in your gut health. But, did you know that fiber is at the heart of it! Yet only 5% of Americans actually get their daily fiber needs. Researchers have continuously recommended that adequate fiber is associated with digestive health, reduce risk for: heart disease, stroke, hypertension, obesity, type 2 diabetes, and certain cancers. The founder of Zen Basil, Shakira Niazi, a refugee from Afghanistan, started the company with her son. To bring their beloved superfood from far east to the west, because she believes “when we share our healthy options, we are connecting our worlds through health.” Shakira recently graduated from the prestige Nasdaq Entrepreneur program; her goal was to develop a Sales & Marketing Strategy. She took her message to IG and grew very quickly with impressive results. Zen Basil is still a start-up but has become an Amazon Choice and number one seller in the U.S. There is a Zen Basil Instagram frenzy daily. Countless fans post their Zen Basil seed recipes, sharing their stories on how Zen Basil has helped them from weight management to Chronic diseases. Influencers love Zen Basil so much that they continuously promote the brand without marketing support. The company believes in doing things differently, by partnering up with their loyal fans to grow their business to create a force for good. Instead of hiring a traditional sales and marketing firm, they are inviting you to be a part of their business. They will reward you directly for each referral. Your efforts can be minimal, all you must do is sign up to be part of the movement. Open to everyone. Zen Basil believes the secret ingredient in our business model is our passion of giving back. We believe access to safe water is one of the most basic human rights. 3% of net sales goes to support the lack of clean water projects. So, far we have built 5 safe water projects in Afghanistan. Shakira is grateful to be fortunate enough to have escape the cold war and now she wants to help those who were left behind. The lack of clean water crisis impacts nearly half of billion people and according to UN, 80% of this burden is on women and children. At Zen Basil we believe giving is receiving. When Covid hit, Zen Basil did a matching donation campaign. For each bag sold, a bag was gifted to Lincoln Hospital in Bronx NY, to the health professionals. During our current BLM movement, the company donated 3% of their June sales to BLK Women Health Initiative, a none profit dedicated solely to the health and wellness of Black women and girls. What is so special about Zen Basil seeds? ZEN BASIL SEEDS LOOK LIKE CHIA, BUT IN A GRAM TO GRAM COMPARISON ZEN BASIL SEEDS HAVE NEARLY: Natural Healers believed basil seeds may encourage: Stress relief: • As an adaptogen, it enhances the body’s natural responses to stress • Decreased corticosterone levels improve mental clarity and memory • Balanced blood sugar levels regulate mood and stress Heart strength: • Encourages circulation and regulates clotting • Potassium helps control heart rate and blood pressure • Iron increases oxygen-carrying capacity of the blood Digestive health • Fiber eases digestion and flushes toxins • Decreased acidity calms the stomach • Swelling seeds increases satiety and encourages weight loss Cooling effect: Emily Borth(MS, RDN) confirms basil seeds have a cooling effect on the body. In many Asian countries, basil seeds are famed for their cooling effects on the body, as they can help retain the cold temperatures of beverages and essentially soothe the stomach Researchers have confirmed unique facts about Basil Seeds when hydrated: • They activate an enormous amount of soluble fiber, one study showed 21% of soluble fiber in comparison to just 2% in Chia. • Soluble fiber: they have the magical power to bind like a robe to substances like cholesterol and sugar, preventing or slowing their absorption into the blood. • What is more special about soluble fiber is that – it boosts the good bacteria in our gut. Which helps strengthened our immune system fight inflammation, enhanced mood and– it even makes you feel full. • Finally, test results have also confirmed just 1 gram of basil seed has enough antioxidants to absorb 15% of the free radicals (DPPH). Free radicals can damage your cells and your DNA through a process called oxidation. Antioxidants helps prevent free radical damage. According to Dr. Oz “Antioxidants not only help fight disease, but they can help turn back the clock.” Dr. Steven Gundry said, “basil seed, now that is a true super food” Committed to doing good. By building awareness of edible organic basil seeds in the U.S., Zen Basil hopes to improve nutrition and bridge our world through health.

First Sip Brew Box

First Sip Brew Box is a Pittsburgh based craft beer subscription box company that doesn’t ship beer. We are Black Owned, Woman Owned, and Veteran Owned. We aim to expand your horizons by bringing top breweries and small businesses that know their hops to your door. Every month we feature a different brewery and fill your box with beer gear, branded glasses, stickers, and other amazing swag to build your collection. You will also receive items made from malts and hops. Every month is a different surprise!


Herbalist/Nutritionist idea for Summer Drinks & Recipes Feature

By Rachael Miller a herbalist, nutritionist, and owner of Zhi Herbals.

Rachael contributes regular posts to the Zhi Herbals recipe index and instagram page, where we post simple recipes for our customers to enjoy.

Recipe for orange soda syrup with calendula and cardamom.

Her soda syrup recipe is refreshing and tastes great added to soda water or mixed into a cocktail. With a bit of creativity, it could even be adapted into homemade popsicles.

This recipe is super easy to make and will stay fresh in the fridge for about a week.

Ingredients needed:

1 2/3 cups orange juice

1/2 cup water

1/4 cup dried calendula petals

1/2 cup sugar

1 tsp inner cardamom seeds

1 pinch salt

To make your syrup, combine the ingredients in a saucepan and keep on low heat on the stove for 20 to 30 minutes.

Once syrup has achieved the desired flavour, strain and allow to cool.

The longer the syrup stays on the stove, the stronger it will taste.



Processed with VSCO with al3 preset

Turn to Thirst-Quenching WONDER MELON and Immunity-Boosting BEETOLOGY for Trendy Cocktails, Delicious Mocktails, and Straight-From-the-Bottle Refreshment

Staying healthy is on everyone’s mind these days. And now that summer is here, keeping hydrated is also a must. Fortunately, two of today’s trendiest superfoods – beets and watermelon – make it easy to check all the boxes.

These nutritious “it” foods are available in the form of refreshing, all-natural craft drinks. BEETOLOGY offers five tantalizing blends powered by beet juice, which is known to support the body’s detoxification process, fight inflammation, help lower blood pressure, and boost stamina, among many other health benefits. WONDER MELON delivers the all hydrating properties of everybody’s favorite summertime treat, watermelon, along with its natural bounty of antioxidants, minerals, and vitamins.

Devotees of these fashionable cold-pressed beverages swear by their delicious hydrating goodness. They love discovering new ways to enjoy beet juice and watermelon juice as mixers in cocktails, mocktails, even smoothies. (Some popular recipes follow.)

Fans also extol the virtues of serving these drinks solo, either over ice or straight from the grab-and-go bottle. WONDER MELON offers two delightful varieties: Cool Watermelon Cucumber Basil and Watermelon Lemon Cayenne. BEETOLOGY’s crazy combo lineup includes Beet + Lemon + Ginger, Beet + Veggie, Beet + Berry, Beet + Cherry, and Beet + Tropical fruit.

BEETOLOGY and WONDER MELON are as “clean” as you can get. Made from 100% organic fruit and veggie juices, they are non-GMO, Fair Trade, certified OU Kosher, and free of sugar, artificial ingredients, soy, dairy, and gluten.

3 Things You Should Know About Beet Juice

· New evidence links antioxidant-rich beets to strengthened immunity, better skeletal muscle function, and greater stamina.

· The International Olympic Committee has declared beet juice a sports food.

· Beet juice is being used by researchers for its potential benefits to people with diabetes, obesity, hypertension, and the elderly.

3 Reasons to Drink Your Watermelon

· The amino acids in watermelon may lower blood pressure and reduce risk of heart attack.

· Watermelon is 92% water – a sweet way to keep every cell in your body hydrated.

· Watermelon has more of the antioxidant lycopene than any other fruit or veggie. Studies show that lycopene may be associated with reduced risk of cancer and diabetes.

Find all five varieties of BEETOLOGY and two types of WONDER MELON in the refrigerator section at health food, kosher, and grocery stores. They are distributed by KAYCO, a leader in convenient products for healthy lifestyles.

Wonder Melon Immune-Boosting Smoothie

1 frozen banana

1 cup frozen strawberries

½ cup Greek yogurt

½ cup Wonder Melon Watermelon Lemon Cayenne

¼ cup orange juice

Honey to taste

Buzz all ingredients in a blender and enjoy.

Tropical Beet-a-Colada

1½ cups ice

3 oz. Beetology Beet + Tropical Fruit

2 oz. coconut cream

2 oz. dark rum

2 oz. coconut rum

Blend all ingredients in a blender until frothy. Garnish with a pineapple slice.

Beetology Beet Berry Lemonade Mocktail/Cocktail

The prettier your drink is, the better it tastes This frozen beet berry lemonade comes together with a few simple ingredients including Beetology beet + berry, ice, and fresh lemon juice. (Add vodka or gin if you dare!)

Wonder Melon is available at Central Market, Stew Leonard’s, Best Market, Whole Foods North West, and AMAZON.


Beetology is available at Price Chopper, Tops, Shop Rite, Whole Foods Northwest, Albertsons and AMAZON.

La Adelita Tequila: a portfolio of five truly exquisite expressions of tequilas, made by a collaboration of generational distillers and cult wine & spirit artisans – is now available in the United States, nationwide.

Named in honor of Adelita, the fearless women who led the female fighters in the Mexican Revolution, La Adelita is harvested and distilled from single estates located in the heart of the highlands of Jalisco and includes five expressions: Blanco, Reposado, Añejo, Cristalino, and Extra Añejo.

Distilled at the Hacienda la Capilla circa 1885 – La Adelita is made from agave hand selected Pina by Pina from their single estates in the highlands of Los Altos, Jalisco. La Adelita’s coveted Los Altos agave is 100% estate grown and carefully hand-harvested by their jimadors (farmers), who possess an unparalleled knowledge of the agave plant that’s been passed down from generation to generation. La Adelita is double-distilled in 100-year-old Cuban copper pot stills, then aged in used American whiskey casks.

With its nationwide debut, La Adelita (80 proof / 40% ABV), is available at wine & spirit stores, restaurants, and online at https://laadelitatequila.passionspirits.com. The suggested retail prices for the 750 ml bottle are: La Adelita Blanco – $41.9; La Adelita Reposado – $47.99; La Adelita Añejo – $52.99; La Adelita Black Añejo Cristalino – $74.99; and La Adelita Extra Añejo – $99.99. For more information, please visit LaAdelitaTequila.com.

La Adelita Martini de naranja Sanguina

La Adelita reposado, solerno liqueur, lima, poco arandano.

2 Oz tequila, 2 Oz lime, 1oz liqueur, 1 Oz atandano

Ron Barceló
Celebrating 90 years since its conceptualization, Ron Barceló Rum was founded by Julian Barceló in 1930 in Santo Domingo, Dominican Republic. The brand quickly gained popularity throughout the Dominican Republic, and was soon exported internationally throughout the Caribbean, Europe and the Americas. Today, the brand’s world-class portfolio of award-winning rums includes Barceló Imperial Premium Blend 30 Aniversario, Barceló Imperial Onyx, Barceló Imperial, Barceló Gran Añejo and Barceló Añejo. Today, Ron Barceló is the #1 exported dark rum in the world, available in more than 70 countries worldwide, is a leading brand in Spain and Chile, and continues to expand its superior quality product around the globe.
Learn more about the brand by visiting www..ronbarcelousa.com

Fun Wine
With a 5.5% ABV, available in 750ml bottles and 250ml cans, Fun Wine® is creating a new category that defies conventions. Now available in select areas of North America, Europe and Asia, with new markets being added to the FUN every day. Fun Wine is the perfect beverage for all seasons, best enjoyed chilled or over ice, indoor and out, with old friends and new friends alike. Fun Wine® is imported by The Fun Wine® Company in Miami, FL.

About Miguel Paredes, Chief Global Designer & Art Director:
Miguel Paredes is an artist and urban realist who combines the exhilarating sense of New York graffiti art with the skill and perceptiveness of a truly exceptional visionary. Paredes drew his inspiration from renowned pop artist s such as Andy Warhol and Keith Haring and plunged headlong into the world of graffiti and pop art taking the name “Mist” as his moniker. Paredes ultimately opened his own gallery, Miguel Paredes Fine Art Gallery, in the Wynwood Arts District in Miami.

A few cocktail ideas to make you fall in love with Fun Wine®:
Pour on ice or chilled, add your favorite fruits

Chocolate Strawberry Negroni
1 oz Aperol Spritz or Campari
Dash Chocolate Bitters
4 oz Fun Wine’s Strawberry Rose Moscato
Serve on rocks

Miguel’s Colada
2 oz Barcelo rum
Frozen pineapple or coconut
Fun Wine’s Coconut Chardonnay
Blend all ingredients until frosty and serve on a chilled glass

Celebrate National Mojito Day with a MOOSE Mountain Mojito on 11th July 2020

If you love a Mojito but are looking for a new, refreshing twist on your favourite drink, why not try a MOOSE Mountain Mojito?

Moose never follow the pack, they follow their instincts, which is why MOOSE – The Mountain Spirit has created a unique spirit that was born out of instinct. MOOSE blends the botanicals mint, mountain pine and gentian with chilli and maple syrup, creating a spirit that is as complex as it is original. The distinct flavours of MOOSE make it the best for mixing in cocktails and the perfect way to spice up your Mojito.

MOOSE Mountain Mojito

50ml MOOSE
10ml Maple Syrup
Soda Water

Unlike a normal Mojito, this Mountain Mojito needs to be shaken. Add all ingredients except soda water to shaker. Pour all ingredients directly from the shaker into a highball glass and top with soda water.

MOOSE has created a cocktail box, providing you with all the fresh ingredients and equipment needed to make 2 x MOOSE Mountain Mojitos and 2 x Chilli & Maple Daiquiris, including a personalised cocktail shaker.

MOOSE Cocktail Box + Engraved Shaker RRP: £35.

Available from: themoosedrink.com and Yumbles

MOOSE is also available to buy in individual bottles. RRP: £15 for 20cl and £36.99 for 70cl. ABV: 35%
Available from: themoosedrink.com, Not On The High Street and Yumbles

Reuse with Anysharp

The Anysharp Pro is the world’s best knife sharpener. It turns blunt knives to like new, super sharp, slicing machines. Simply put the device onto any solid work top and pull the level so it’s suction sticks it firm. Grab a knife and gently pull it through the blades 2-3 times and within seconds and you’ll have sharp knives once again.

The Anysharp Pro is used by many celebrity and professional chefs and is a staple in many homes. Save knives and reuse – Whether you’re slicing meat, dicing vegetables, or carving the sunday roast, a sharp blade makes cutting effortless. AnySharp Pro restores a super sharp cutting edge to blunt knife blades that have dulled with use.

The Anysharp Pro has a ten year warranty and available in a range of stunning colours so suit every style. The Anysharp Pro costs from £9.99 from Amazon

Grifco & Ophir Gourmet Recipes for Globetrotting at your Dining Table

From the aromatic scent of lemongrass to the sizzling heat of scotch bonnet, the heady rush of raz al hanout fresh from the souk to the cooling sensation of fresh island coconut, the evocative sights, smells and flavours of global cuisine can be one of the most satisfying ways to curb your wanderlust in these trying times.

For those in need of a little inspiration – with a side of escapism – please find a selection of delicious recipes from head chefs across the world.

Note: We of course appreciate that not all ingredients will be available (particularly more exotic ones), so have included substitutes where appropriate.

Something savoury…

Jade Mountain St. Lucia’s Green Fig* (Banana) and Saltfish, by Executive Chef Allen Susser

There is still a rich French-based Creole culture on the island of St. Lucia, and there is no dish more traditional than Green Fig & Salt Fish (or as it is known in Creole, fig vét é lanmowi), the country’s national dish. Every family on the island has its own variation, served on weekends, special occasions and of course during the Jounen Kweyo (Creole Day) festival on 28th October. Here at Jade Mountain St. Lucia, we use our own freshly salted Lionfish instead of dried cod, known for centuries in the Caribbean as saltfish, but any white fish will do.
*If you’re panicking about finding figs out of season, you can relax… ‘Green fig’ is the name used by St. Lucians and other Caribbean islanders for unripened green bananas!

Serves 4

3 small cod (or any white fish) fillets prepared in sea salt
1 tablespoon coconut oil
1 small onion diced
1 tablespoon diced seasoning peppers
1 clove garlic crushed
2 spring onions sliced
2 small tomatoes, seeded and diced
2-3 drops hot pepper sauce
2 green bananas, boiled until tender and skins have split, peeled and diced
1½ tablespoons mayonnaise
1 tablespoon torn coriander
3 -4 sprigs fresh celery leaf

To Prepare the fish as Salt Fish: Liberally season the fish fillets with plenty of sea salt to cover completely and allow to cure a minimum of 1 hour and up 24 hours. Rinse the salt off under running cold water before cooking and dry the flesh well.
To cook the Saltfish: Warm the coconut oil in a heavy pan over medium high heat. Cook the fish on each side for about 2-3 minutes. Remove the fillets and set aside to cool.
To prepare the Green fig & saltfish: In the same pan add the onion, seasoning peppers, garlic, spring onion, cooking slowly for about 3-4 minutes until aromatic. Flake in the cooked fish in thumb sized pieces and continue to stir in the tomatoes, hot sauce and diced banana. Remove from heat and fold in the mayonnaise and cilantro.
To serve: Spoon the mixture on to a large colourful platter and garnish with sprigs of celery leaves.

Lepogo Lodges’ Grilled Limpopo Rainbow Trout with Sauteed Vegetables, Charred Pickled Onions and a Garlic and Lemon Butter Sauce

Fly-fishing for rainbow trout has been somewhat of a national sport in South Africa since the 1960s, and Limpopo province is home to a great number of crystal clear mountain streams, rivers and dams that the fish call home.

The South African trout season runs from September to May, with April and May two of the best months for fly-fishing (which Lepogo Lodges’ Noka Camp, located deep within the Lapalala Wilderness Reserve in Limpopo province, offers as an activity for all guests). While you wait for the opportunity to travel again, see below for a recommendation from the camp’s Head Chef Thapelo Letsogo, for how to prepare delicious trout (or salmon, if that’s all you can find!), within the comfort of your own home.


For the trout

Fresh trout fillets (salmon will also work nicely!)
1 Lime Juice and Zest
2 Garlic Cloves
2Tablespoons olive oil
4 Tablespoons good quality soy sauce
Grated Ginger
Pinch black pepper

For the vegetables
4 broccoli florets (blanched)
2 baby beetroots (blanched)
6 carrots
1 Celery stick
2 Pickled Onions (charred)
100g butternut squash (roasted)
1teaspoon salted butter
Pinch sea salt
Pinch black pepper

For the sauce
110 ml dry white wine
55 ml double cream
2 Tablespoons butter, chilled
1 lemon, juice only
1 teaspoon minced garlic
1 Tablespoon chopped fresh dill
Salt and white pepper to taste

Mix the marinade ingredients in a bowl. Place fish in a shallow container and add the marinade.
Wrap with cling film and place in the fridge for 2h 30minutes. Prepare vegetables and sauce while fish is resting.
After fish marinade time is complete, heat pan and fry the fish in olive oil for 4minutes each side.
Heat a frying pan slightly and add butter. Place the vegetables in the pan for 2 minutes and add seasoning.
Serve and present as desired.

Kagi Maldives Spa Island’s Tuna Curry Don Riha Recipe

Ingredients (serves 4)
600g Tuna loin cut into 3 cm Chunks
1 teaspoon turmeric
1½ tablespoon olive oil
10 curry leaves
1 medium onion, chopped finely
1 or 2 fresh chili, sliced
2 cloves garlic, sliced finely
1 teaspoon finely chopped fresh ginger
2 tomatoes, sliced in cubes
2 cups coconut milk
1/4 cup fresh tamarind liquid (80g)
50 g fresh coriander chopped

Curry blend
60g fresh coconut ground
2 tablespoons basmati rice
1 small stick cinnamon
3 cardamom seeds
4 dried chilies
1 teaspoon ground turmeric
1 teaspoon fennel seeds
2 teaspoon coriander seeds
2 teaspoon cumin seeds
2 teaspoon black pepper corn
200 ml Water

Marinade the tuna with 1 teaspoon turmeric and a little bit of salt for half an hour.
For the curry blend, roast the rice in a pan until lightly golden, add the cinnamon, cardamom, dry chilies, pepper, fennel, cumin and coriander seeds and roast until you start to smell the delicious aromas, then add the ground coconut and turmeric and roast it, while stirring continuously until everything is nice and golden. Add the water and place the mixture into a blender to create a curry paste.
Heat a frying pan with cooking oil at a medium heat and fry the curry leaves, onion, garlic, chili and ginger until golden.
Add the tuna with the curry paste and braise it until the meat pores are closed, then add the tomatoes and cover the pan. Cook on a low heat for about 8 minutes.
Once the tuna is tender, add the coconut milk, add the tamarind liquid, season with salt to your liking and bring it to boil again.
Sprinkle the Curry with fresh coriander. Serve the curry hot with boiled rice and other vegetable curries for a sumptuous meal.

​Discover The Perfect Pizza from Wilderness Safaris Mombo Camp

Wilderness Safaris Executive Chef Tonderai Chipfupi has shared the famous pizza recipe live from Mombo camp in Botswana. Watch the video tutorial and be transported back to your time in Africa through the comforting taste of pizza.

Watch the video tutorial here.
See images of Mombo Camp here.

Have the ingredients below ready, so you can make the pizza alongside Chef Tonderai.

Dough Ingredients:
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Napolitano Sauce Ingredients:
1kg whole peeled tomatoes
25ml oil
100g onion
25g garlic
5g basil
5g thyme
5g oregano
5g parsley

3 smoked or grilled chicken breasts, diced
250 g bacon – small pieces, fried
1 punnet of sliced mushrooms
750 g grated mozzarella

Transport Yourself to the shores of the Indian Ocean with JW Marriott Maldives Resort & Spa’s Smoked Tuna Mas huni and Roshi Flatbread
Mas huni is a typical Maldivian breakfast, composed of tuna, onion, coconut, and chili. All ingredients are finely chopped and mixed with the grated coconut. This dish is usually eaten with freshly baked Roshi flatbread. Roshis are like Indian rotis, except they’re made with all purpose flour instead of wholewheat flour.
For the Mas huni
1 cup smoked tuna – diced or sliced (substitute 1 can of tuna chunks)
1 cup coconut – scraped or grated
1 scotch bonnet finely chopped
½ cup finely sliced onion
½ cup lemon juice
Salt to taste
For the Roshi flatbread
3 cups all-purpose flour
½ cup vegetable oil
1 tsp salt
1 cups hot (just boiled water)
For the Mas huni
Dice the onions, and scotch bonnet with the lemon juice and salt.
Add the tuna and mix well.
Mix in the coconut.
Serve with roshi.
For the Roshi
Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. OR put all ingredients in a food processor and knead with the dough hook for about 2 minutes. Take out the dough and knead it a little by hand, mixing in little pieces of dough that did not combine.
Break the finished dough into golf ball sized pieces.
Smooth the balls using your hands.
Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 -7 inches in diameter.
Heat a shallow frying pan, place each roshi on the pan and flip using a flat ladle until both sides are cooked to your preference.

NINE ELMS No.18. The first ever non-alcoholic drink designed to complement good food, NINE ELMS No.18 provides an intriguingly complex taste profile which both drinkers and non-drinkers alike can enjoy. Its versatility makes it perfect for concocting a range of delicious and sophisticated non-alcoholic cocktails.

The NINE ELMS Sangria recipe involves all the classic favoured elements of the original along with lighter, summer fruits including watermelon and peaches. Ginger ale, as well as a hint of cinnamon and star anise, add flavour and warmth for the perfect balance of sweetness and spice.

Alternatively, quench your thirst and keep yourself cool in the heat with the NINE ELMS Non-Alcoholic Frosé recipe. Quick and easy, the flavour of NINE ELMS No.18 takes centre stage here, with a little enhanced sweetness and fruity flavour from fresh strawberries to embody the flavour of a classic British summertime –an inclusive spin on one of this Summer’s hottest drinks trends.



A bottle of NINE ELMS No.18

Ripe strawberries sliced into thin rounds across the core (at least 12, but use as many as you like)

Watermelon (seedless or seeds removed) sliced into small wedges about 5mm thick

A juicy peach or nectarine – stone removed and thinly sliced

A cinnamon quill

2 Star Anise

An Orange, for twisting

Dry Ginger Ale – Fevertree Light is perfect


Place the strawberries, watermelon and peach in a large bowl.

Add the cinnamon and star anise.

Pour in the whole bottle of NINE ELMS No.18.

Twist a strip of orange peel over the bowl and drop its fragrant loveliness into the concoction.

Pop the bowl in the fridge to steep for at least an hour, but better left for up to 4 hours.

Decant the liquid and fruit into a large jug, filling to just over half-way.

Top with dry ginger ale.

Stir gently, then serve in punch or wine glasses, making sure to include a good amount of the steeped fruit.

Garnish with another orange twist.

Non-Alcoholic Frosé


1 bottle of NINE ELMS No.18

I punnet of strawberries

2 teaspoons of sugar or sugar syrup


Add the strawberries, NINE ELMS No.18, (and sugar or syrup if using) to a blender, and blend until smooth.

Fill a shallow and wide pan with the drink and place in the freezer for 1 hour, break up the ice with a fork and refreeze for another 20 minutes – 1 hour if necessary.

Break up the ice crystals again with a fork until it has a slushy/granita consistency, and spoon into a glass.

Garnish with a fresh strawberry.

Summer Recipes from ChicP Founder Hannah McCollum


100g self raising flour (I used GF)

100g ground almonds

150g nettles, with stem (boiled)

150g dark muscovado sugar or 2 tbs date syrup

100ml olive oil (0r 200g butter)

2 eggs (or 2 large tbs apple sauce)

1 lemon – juice and zest

100g rhubarb

1 tsp baking powder

This cake can also be made savoury if you want to have it with cheese or any dip (nettle hummus is delicious with this). Just leave out the sugar or add a small dsp to still give it some sweetness, especially for cheese.

Pick the nettles with gloves, keep the top 10cm of the stem (they are just as nutritional), wash them and add them to a saucepan. Boil for 2-5 minutes. Keep the nettle juice for a stock for another recipe and leave the nettles to cool separately.

Mix the flour, almonds, baking powder, sugar, olive oil in a blender. Follow with the nettles, then the eggs and lemon zest. When thoroughly mixed and a nice green colour, pour into the prepared tin. Chop the rhubarb into chunks and place on top of the mixture. Bake for 35 minutes at 180c or until the cake is cooked through.

Take out the tin and make some pricks with a fork. Pour the lemon juice over the cake and leave to cool.


Serves 4 as a side


2 large handfuls beetroot leaf, washed

1 tbsp olive oil

1 dsp chilli flakes

1 dsp curry powder

1 tsp sea salt


2 large handfuls beetroot leaf, washed

1 tbsp olive oil

1 tsp chilli flakes

1 clove garlic

1 tbs tahini

50g chickpeas

1 tsp sea salt

1 tbsp cold water or chickpea water

Blend all the ingredients together until smooth

Spread the beetroot leaf on a baking tray and top with all the other ingredients. Roast at 180c for 10 minutes until nice and crispy.

While the beetroots are cooking

Eat straight away with the beetroot leaf quiche and hummus.


250g sweetcorn or one large can

200g ricotta

1 tsp red thai paste (make it if you can or I use @mypopupkitchen)

100g flour

2 eggs

1 large handful parsley


1 tbsp oil for frying

Start by putting all the ingredients in a blender and blend well. You can also do this in a bowl.

Heat the oil in a pan and when nice and hot, add a spoonful of the mix to the pan, followed by enough to fill the pan. Cook on either side until nice and brown (usually 3-5 minutes).

Delicious served straight away with a homemade parsley dip and a big green salad.

With ice cream month taking over the UK and home baking becoming increasingly popular here are someideas from AO Life!

Cuisinart ICE100BCU Ice Cream Maker – Silver

Current price £250

Key Features

Has a 1.5 litre capacity
Window lets you check on your ice cream as it churns
Special designed paddle gives the perfect consistency
Handy timer lets you know when your ice cream is ready
Clever tech keeps the bowl cool – no need to pre-freeze

Cuisinart ICE31U Style Collection Dessert maker – Pistachio

Current price £120

Key Features

Has a 1.4 litre capacity
Window lets you check on your ice cream as it churns
Special designed paddle gives the perfect consistency
Sorbet paddle turns fresh fruit into a frozen dessert
Components are dishwasher safe for easy cleaning


Having launched in May 2020, the ‘great wine in a can’ HUN has already won a legion of celebrity fans including Amanda Holden, Natalie Pinkham, Zoe Hardman, Holly and Phil, and Love Island favourites, Wes Nelson and Josh Denzel.
A HUN that everyone can love. It is the first canned wine to be both vegan and fairtrade and it has partnered with renowned South African vineyards to produce a wine that’s as easy to drink as its packaging is as easy to recycle.
It’s convenient packaging makes it the ideal wine to enjoy when meeting your favourite hun from another household in the park.

This summer there’s a new ultimate HUN on the scene and this one is here to fulfill all your summer sipping needs.

‘Great Wine In A Can’ HUN the first canned wine to be both fairtrade and vegan. And don’t be fooled by its cheeky moniker. This wine means serious business when it comes to the taste department, with three premium products that include a pale Rosé, Sauvignon Blanc and a low calorie sparkling Rosé with just 69 calories per can. Only the best for our HUNs!

Having just launched in May, HUN’s great taste, eco-credentials and cheeky branding have already won over celebrity fans including Amanda Holden, Natalie Pinkham, Holly and Phil, presenter Zoe Hardman, pro-golfer Annabel Dimmock and Love Island’s Josh Denzel and Wes Nelson.

Amanda Holden took to Instagram Stories to sing her praises for HUN “I have got a vegan wine on the go which is brand new called Hun. It tastes delicious and it’s only 69 calories. This is not an ad!”. Natalie Pinkham described HUN as her #lockdown revelation, whilst Wes and Josh sung their praises for HUN from the rooftops – literally!

On This Morning HUN even managed to win over Holly who usually isn’t a rosé fan, whilst Phil exclaimed HUN to be his favourite of the canned wine selection, while pulling an excellent HUN face

Designed to be enjoyed on the go, it’s convenient packaging makes it the perfect drink to enjoy in the park or during picnics under the new lightened lockdown rules this summer.

HUN is available from Tesco stores nationwide and Tesco.com and can be ordered online from www.drinkhun.com

Here come the HUNs! Meet the new trio of canned wines on everyone’s lips

HUNWines SA Pale Rosé 2019 12.5% ABV (250ml) RRP: £3

ROSÉ HUN? Yassss HUN. The wine gods have delivered a sexy, cheeky, all inclusive brand that gives all of the luxurious liquid rosé gold your heart desires. What else would you expect? Live your best life this summer with the HUN Rosé.

Tasting Notes: A premium province-style Rosé from the heart of South Africa. With a pale orange-tinted pink colour, it is assertive yet complex on the palate with fragrant flavours of grapefruit & strawberries. It has a touch of acidity to finish.

HUNWines SA Sparkling Rose 2019 5.5% ABV (250ml) RRP: £2.5

Sparkling Rosé? 69 calories per serve? 5.5% alcohol? U ok HUN? Yassssss. You can live your best life sipping on our sparkling HUN Rosé totally guilt free. Sitting in the garden in the sun at midday sipping on a HUN because you left WFH early and don’t plan on logging on again? We’d expect nothing less HUN.

Tasting Notes: It has beautifully fresh, red grape aromas with sweet and breezy orchard fruit flavours. A delicious ‘frizzante’ in style Moscato Rosé with none of the guilt.

HUNWines SA Sauvignon Blanc 2019 12.5% ABV (250ml) RRP: £3

Ok HUN, let’s talk Savvy B with a seriously sexy white and gold can. Live your best life, make no excuses (until you miss that Friday morning Zoom meeting and the boss asks if you were up late?) No, HUN. I was in bed by 9pm, but my sister’s housemate’s dog chewed through the WIFI router and forgot to pay my phone bill so couldn’t hotspot. My bad! It will NEVER happen again…until next week HUN.

Tasting Notes: A vibrant, crisp and fresh New Zealand style Sauvignon Blanc, which presents a brilliant green tint in colour. Green pepper and grassy aromas support a wonderfully balanced palette, coupled with a crisp acidity on the finish.

For more information visit www.drinkhun.co.uk or follow @drinkhunofficial


From poolside to Quarantini – Aluna Coconut has shaken up the iconic holiday cocktail, the Piña Colada, so it can easily be enjoyed at home this summer
Out with the heavy creams, sticky liqueurs and excess sugar, the ‘Aluna Colada’ is a lighter take on the indulgent rum cocktail

If you like Piña Coladas you will have no doubt been looking forward to enjoying the iconic and indulgent cocktail on your summer holiday, but fear not, because the team at Aluna Coconut have shaken up the tropical tipple so it can easily be recreated at home or for a beach trip or picnic in the park.

The Aluna Colada is a lighter take on the classic summer cocktail, ensuring coconut rum fans can still enjoy their favourite guilty pleasure – without the guilt. By switching out the coconut cream for refreshing Vita Coco coconut water, the Aluna Colada serves up a fraction of the sugar and calories without any compromise on flavour.

With just four ingredients that can easily be bought at your local supermarket, the Aluna Colada is easy to make at home and can be shaken up in less than X minutes – making it the perfect choice for garden sipping or your next virtual Zoom party.

The Aluna Colada

The classic Piña Colada reimagined for the more mindful drinker. Lower in sugar, higher in flavour and perfect in the sunshine or beneath a beautiful coconut moon.

50ml Aluna Coconut
50ml Vita Coco Coconut Water
100ml Pineapple Juice
Juice of half a lime

Add all the ingredients to your shaker, add a handful of ice and shake, shake, shake it baby! Strain into a glass filled with fresh ice (made with coconut water if you really want to show off). Garnish with a slice of lime and a planet friendly straw

Pro tip: If you fancy some bubbles, try floating some ginger ale on the top.

Aluna Coconut is a sublime blend of rums from Guatemala and the Caribbean with natural toasted coconut and pure coconut water. Lower in sugar, higher in natural coconut flavour, it is a delicious, more contemporary coconut rum.

Enjoy Aluna Coconut sipped neat over ice, in cocktails or with a good mixer.

The multi-award winning Aluna Coconut is also suitable for vegan and gluten free diets.

Available from Waitrose and Ocado RRP £24.95 (70cl).

For more information visit www.alunacoconut.com or follow on Instagram @alunacoconut

Maple from Canada

Maple Spritz Cocktail: Easy to make and perfect for sipping outdoors, the sweet maple syrup goes brilliantly with with dry gin and Amaro. See the full recipe at >> www.maplefromcanada.co.uk/recipes/maple-spritz-cocktail/

Nim’s Infusions: garnishes fit for a Royal Garden Party!



Nim’s, the air-dried fruit crisp producer that was recently awarded a Queen’s Award for Innovation, has launched Nim’s Infusions, its range of air-dried citrus slices, in smart resealable pouches fit for any Royal Garden Party.

Says Nim’s founder, Nimisha Raja: “The new Infusions range conveys the premium quality of this sustainable convenience product, which enables everyone to easily create fabulous cocktails from their home bar that look and taste amazing. We’d like to think that Her Majesty would give them a thumbs up!”

For summer garden party hosts looking to put the zing in their cocktails, mocktails and teas, there’s a variety of garnishes including lemon, lime, orange, ruby grapefruit and cucumber.

Nim’s Infusions rehydrate in liquid and as they are air dried, a process which intensifies the taste of the fruits, they add bold natural flavour and aroma to any drink.

Switching to dried fruits rather than buying in and preparing fresh garnish, will save time and money and help reduce the amount of food waste created. Nim’s infusions have a shelf life of up to 9 months. The recommended serving is 1 or 2 slices per drink.

The Infusions range comprises:

· Lemon Infusions Slices – perfect in a G&T or vodka cocktail

· Lime Infusions Slices – adds some zing in Margaritas or with rum

· Orange Infusions Slices – perfect with bourbon, Pimms or Cointreau

· Ruby Grapefruit Infusions Slices – try these in a grapefruit Negroni or G&T

· Cucumber Infusions Slices – brilliant with G&T and Pimms

· Kumquat Infusions – the taste of summer, great with G&T

Individual packs of 12 to 20 slices are available at www.nimsfruitcrisps.com priced from £3.95 per pack.

Coming soon….Nim’s also has a range of botanicals to enhance your drinks offering. From rose buds to juniper, pink peppercorns to cardamom. Whatever your garnish needs, Nim’s has got you covered. Innovation is a big part of its business too, so if you want to challenge them to create a garnish for you, get in touch.

From www.YourVeganFamily.com

1. Vegan Raspberry Lemon Chia Parfait


In the heat of summer, this rainbow of raspberry-lemon, high protein goodness satisfies on every level. It’s a raw, vegan, refreshing, delicious plant-based dessert that’s healthy enough to provide a solid breakfast for an athlete or replenishing snack. In fact, we think you’ll be shocked to see the nutrition profile of this vegan snack. We were!

The bottom layer is a raspberry infused chia pudding that you top with creamy, vegan lemon pudding. It’s tart, slightly sweet, and filling. You could garnish it with toasted coconut and lemon zest, or fresh berries.

Raspberry Lemon Chia Parfait Recipe


Active prep time is 20 minutes, and the chia seeds are best if steeped for several hours or overnight.
Serves 4
Suggested equipment: Blender


Raspberry Chia Layer

½ cup fresh or frozen raspberries
1 Tbsp Dragon Fruit (Pitaya) powder or Beetroot powder for pink color
½ cup Chia seeds
1 ¾ cup plant-based milk; we use EdenSoy Organic Unsweetened Soy Milk
2 Tbsp maple syrup
2 tsp vanilla
½ cup whole coconut milk
Lemon Custard layer

½ cup raw cashews soaked in water for at least 1 hour
6 Tbsp whole coconut milk
4 Tbsp maple syrup
6 Tbsp fresh lemon juice
Zest of 2 lemons
½ tsp ground turmeric
Garnish (optional)

2 Tbsp unsweetened shredded coconut
1 tsp dragon fruit powder
Start by placing the cashews in a jar or bowl. Add water to generously cover and let them soak for at least 1 hour. Overnight is even better for a creamer topping if you don’t have a high powered blender.
Raspberry Chia Layer

Mix the raspberries, dragon fruit powder, soy milk, maple syrup, vanilla, and coconut milk in a blender. Blend until uniformly colored.
Place the chia seeds in a quart-sized jar or bowl that you’ll place in the refrigerator. Pour the raspberry mixture over the chia seeds and stir well with a spoon. Cover and place in the refrigerator for at least 30 minutes. Overnight is even better.
Lemon Pudding Layer

Zest 2 lemons. You can use a hand zester or Microplane zester. If you don’t have either of those, you can peel your lime and chop the peels.
Juice enough lemons so you have 6 Tbsp of lemon juice.
Place soaked cashews, lemon juice and zest, coconut milk, maple syrup, and turmeric in a high-speed blender. Blend until light and creamy.
Your lemon will set up when you refrigerate it.

Mix coconut and dragon fruit powder together to make pink coconut to sprinkle on top of your vegan parfait.
Putting it all together

When your raspberry chia pudding has steeped for at least 30 minutes, pour/spoon it into glasses or jars. You can add fresh whole raspberries to the pudding or along the sides and bottom of your serving glass for a beautiful touch.
Smooth the top of this layer and pour the lemon pudding over it.
Garnish as you like!
Refrigerate for at least an hour to allow the lemon pudding to set up. You could even lightly freeze it, leaving the center soft and the top frozen.


Chef’s Notes
One serving gives you 12 grams of protein and is off the charts for healthy brain omega 3 oils, energizing B-vitamins and iron, and the trifecta for building strong bones: magnesium, calcium, and phosphorus. You can find the full analysis at the bottom of this page. All this nourishment in one beautiful vegan parfait!

2. Sweet Sesame Superfood Snack:
We were looking for an Indian sweet treat we could infuse with some superfood goodness while eliminating the peanuts (for our nut-sensitive friends). This Sweet Sesame Superfood Snack is a twist on the Indian Tilgul recipe for sweet sesame-peanut balls, and a vegan Greek pasteli.

These sesame seed bars lasted about 30 minutes in our house!

Bursting with sesame, flax, chia, cardamom, and coconut, these vegan Indian-fusion sesame bars are crunchy, sweet, and oh-so-good for you. They’re a plant-based dessert you can feel good about eating!

Sweet Sesame Superfood Snacks Recipe


25 minutes prep
Serves 8
Suggested equipment: saucepan, mixing bowl, 8×8 baking pan, parchment paper.
Oven: 350 F


¾ sesame seeds
2 Tbsp flax seeds
2 Tbsp chia seeds
¼ cup unsweetened shredded coconut
1/3 cup coconut sugar plus 1 tsp water
1 tsp vegan butter
2 tsp ground cardamom (1 tsp if fresh ground)
3 Tbsp brown rice syrup
¼ cup tahini
pinch of salt
Toast sesame, flax, and chia seeds in a pan over medium heat until the seeds start to pop and smell fragrant. Pour into a mixing bowl.
Toast the coconut in the same pan until it’s golden colored and fragrant. Pour into the mixing bowl with the seeds.
In the same pan melt the coconut sugar, water, and butter over medium heat until it bubbles and the sugar is dissolved. Remove from heat and add the cardamom, brown rice syrup, tahini, and salt. Mix well.
Add the sugar mixture to the seeds and coconut. Mix until well combined.
Press the sesame bar mixture parchment paper into an 8×8 baking pan. Lightly oil it. Press the sesame mixture into the pan until it’s well-packed and smooth.
Bake at 350 F for 10 minutes.
Remove from the oven. Picking up the edges of the parchment paper, carefully use it to lift the bars out and onto a cutting board. Using a sharp knife, cut the bars into squares. Let them cool.


Chef’s Notes
You can use cutouts to make these bars into fun shapes! Throw in some vegan chocolate chips for an extra special treat.

3. Vegan Vegetable Souffle:

Looking for an egg-free, dairy-free, high-protein soufflé snack? You have arrived. This vegan soufflé is a staple recipe in our home. Fill them with fresh garden vegetables of your choice.

They’re popular with kids and adults, small enough to enjoy as vegan appetizers, and delicious enough to eat by the muffin tin for lunch. They’re even gluten-free! We pair them with our Vegan Savory Scones and a vegan sausage patty to make our favorite Breakfast Sandwiches with a dollop of YVF fresh Horseradish Sauce.

Vegan Mini Vegetable Souffle Recipe


Prep Time: 10 minutes
Cooking Time: 35 minutes at 350 F
Serves: 6
Serving Size: 2 soufflés
Recommended Equipment: Blender (we love our Vitamix!), Muffin Tin


1 package soft tofu (we prefer unrefrigerated Mori-Nu brand)

¼ cup unsweetened Edensoy soymilk or another milk substitute

2 Tbs nutritional yeast

½ tsp turmeric

1 tsp salt

½ cup garbanzo bean flour

1 Tbs corn starch

1/3 cup shallot or red onion, chopped

2 cloves garlic, chopped

2 green onions, chopped into thin rounds

½ cup colorful bell peppers, finely chopped

Preheat oven to 350 F.
Blend all ingredients in your blender until smooth, except for the green onions and bell peppers.
Add the green onions and bell peppers and blend slightly to stir.
Grease a muffin tin. Add a scant ¼ cup batter to each muffin cup for 1″ soufflé and more for a taller soufflé.
Bake at 350 F for 30-35 minutes. Remove from heat and let cool 10 minutes before removing from the pan. Eat warm. They store well in the refrigerator.
*We make a shorter soufflé if we’re using them in our Vegan Vegetable Soufflé Breakfast Sandwiches. We make them taller if we’re serving them as a stand-alone item.


Chef’s Tips:
These are fabulous with a dollop of Vegan Horseradish Sauce, and YVF Savory Scones served as part of our Vegan Vegetable Soufflé Breakfast Sandwich.

Feel free to substitute other vegetables into the soufflé.

4. Chocolate Almond Protein Balls:

These are a quick, high-protein vegan snack that’s great for kid’s lunches, picnics, and on-the-go sustenance. We try to keep them on hand, but they go so quickly!

Use this as a base recipe for a variety of vegan bliss ball versions. It’s an easy recipe to alter and add superfoods like chia seeds, hemp seeds, and flaxseeds (increase the nut butters and brown rice syrup if you do so they will stick together!). You can also add spices, different nuts, or make nut-free with sunflower butter and seeds. We never make two batches the same :-).

Chocolate Almond Protein Ball Recipe
Ready in: 20 Minutes
18 servings
Tools needed: bowl, small saucepan, spatula. Muffin tins and cupcake paper liners or an 8″x8″ pan are optional.


Dry Ingredients

1 3⁄4 cups quick-cooking oatmeal
1/ 1⁄3 cups chopped raw almonds
2⁄3 cup vegan chocolate chips
2⁄3 cup dried unsweetened cranberries, chopped

Wet mixture

1⁄2 tsp. salt
1⁄2 cup creamy peanut butter

3⁄4 cup almond butter
1⁄2 cup brown rice syrup
1 1⁄2 tsp. vanilla

1/2 cup coconut for rolling the balls in.

1. Mix dry ingredients together in a bowl.
2. Place the wet ingredients in a saucepan over low heat, stirring occasionally, until the ingredients are “melted” and smooth. This takes just a few minutes.
3. Mix all ingredients together in the bowl with a spatula or your hands (my favorite).
4. Roll 1 tablespoon of the mixture into a ball. Roll in the dried coconut. Repeat until all the mixture is used.
5. Refrigerate or freeze.


Chef’s Tips:
Add extra peanut butter to get a more creamy vegan bliss ball.

Exchange the chopped almonds for pecans, walnuts, or macadamia nuts.

You can also press the mixture into an 8×8 pan, or paper-lined muffin tins. Refrigerate them and then cut the pan mixture to your preferred serving size. They store best in the refrigerator or freezer.

Superfood Option: Substitute up to 1/2 cup of the almonds for pumpkin seeds, flax seeds, or chia seeds.

5. Savory Vegan Crepe:

A savory crepe you can wrap around fresh summer garden goodness. They’re hearty, healthy, delicious and will satisfy your hunger for hours. We use besan aka chickpea or garbanzo bean flour which is flavorful and high in protein. One Vegan Savory Crepe serving has 10 grams of protein!

Our selection of Indian inspired spices imparts a slightly spicy curry flavor to these Savory Crepes. The recipe calls for a couple of uncommon spices: Ajwain Seeds, Aleppo Pepper, and Black Salt. If you don’t have them yet, you can use curry powder. A Garam Masala or Sambar Masala will work great!

Savory Chickpea Pancakes Recipe


Prep: 10 minutes, cooking time 15 minutes
Serves 5, makes 11 pancakes
Recommended equipment: mixing bowl, large cast-iron or non-stick pan


1 ½ cups chickpea (garbanzo) flour or Besan
1 tsp salt (use salt to taste, you may want less)
¼ tsp black salt if you have it
½ tsp Aleppo pepper or other hot red pepper powder
½ tsp Ajwain or ground cumin
½ tsp turmeric
2 cups unsweetened soy milk (we only like Eden Soy unsweetened Soy Milk)
1 chopped hot green pepper (jalapeño or your favorite)
½ cup chopped red onion
1 chopped green onion
1 tsp chopped garlic
½ cup chopped bell peppers
½ cup chopped cilantro (save 2 Tbs for garnish)
If you have a blender, we recommend making the batter in it. It allows you to blend half the vegetables into the batter, making a more complex flavor. Mixing it in a bowl works great too and will give your crepes texture and crunch.
Mix the dry ingredients together. Add half the chopped vegetables and all the soy milk. Blend until well mixed and colorful vegetable bits are barely visible, 15 seconds or so. Add the rest of the finely chopped vegetables and stir. You want your batter to make a thin crepe that coats the chopped vegetables when poured into the pan. Add more soy milk if needed.
If you’re mixing the crepe batter in a bowl, add the dry ingredients and soymilk. Whisk until smooth. Stir in the chopped vegetables.
Heat a cast iron (our favorite) or non-stick pan to medium-high heat. Add 1 tsp oil. Pour in ½ cup of batter and spread so the batter is thin and even.
Cook like a pancake: flip when the edges are bubbly, the bottom is golden, and it’s still slightly wet in the middle.


Chef’s Tips
Serve with Easy Baked Indian Potatoes, Spicy Tomato Achar, and a side of Ginger Pickled Onions.

6. Sunrise Vegetable Curry Samosas

Our family loves samosas. A savory filling wrapped in pastry always receives two thumbs, 8 fingers, and 10 toes up from our boys. Of all our vegan Indian recipes, this is their favorite. Fill these with fresh garden produce.

We’ve experimented with vegan pastry recipes and have finally perfected a light and flaky crust. The filling is a Vegetable Explosion Chana Dal made with split Garbanzo beans. Dip it in a garden fresh Cilantro-Mint sauce or Fresh Tomato Chutney.

Sunrise Vegetable Curry Samosas Recipe


60 minutes prep
Serves 10
Suggested equipment: mixing bowls, grater, plastic wrap, large pot, knife, small pan, rolling pin, fork, cookie sheet, parchment paper, spray bottle or brush, cooling rack.



1 2/3 cup unbleached white flour
1 cup frozen Earth Balance vegan butter
1 tsp ground turmeric
1 tsp Garam Masala spice blend (recipe here!)
1 tsp Aleppo Pepper
½ tsp salt
2 tsp apple cider vinegar
½ cup of cold water

2 cups Organic Chana Dal
1 cup chopped onion
4 chopped garlic cloves
1 ½ Tbsp coconut oil
½ tsp turmeric
1 tsp salt
½ cup bell pepper
½ cup carrots
1 jalapeño or other hot green pepper
1 cup cauliflower
1 cup broccoli
½ cup kale or spinach
1 medium potato, diced
½ cup cilantro
Juice of 1 lemon
The Tempering (spiced oil to add to the filling at the end of cooking)

1 Tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
6 chopped garlic cloves
5 dried curry leaves
3 dried hot red chili peppers
Rinse Chana Dal, cover with water and soak while you make the pastry dough.
Make your pastry: place the flour and dry spices in a mixing bowl.
Grate the frozen vegan butter. Yes, really grate frozen butter. This is an important step to get your pastry light and flaky.
Add the butter to the dry ingredients and, using your hand, smash the butter into the flour mixture until it’s evenly lumpy.
Mix the apple cider vinegar and water together. Pour it over the flour and butter mixture and mix them together with your hand. Use the most minimal action to get a thoroughly mixed dough.
Shape into a flat disc, wrap with plastic wrap and place in the refrigerator to rest for 30 minutes.
Make your Chana Dal and vegetable filling now! In a large pot, sauté the onions and garlic in coconut oil. Add turmeric and salt.
Finely chop bell pepper, carrots, and jalapeño or other hot green pepper.
Drain Chana Dal and put the dal and chopped vegetables in the pot with the onions and garlic. Add water to the point where water covers ingredients by 1”. Bring to a boil, cover and turn down to simmer.
Chop the cauliflower, broccoli, potato, and kale/spinach. After 10 minutes add them to the dal. Stir and add water to barely reach the top of the mixture.
To make your tempering, add oil, mustard seeds, cumin, garlic, curry, and dried red chili to a small pan. Sauté until peppers are a shade darker and mustard seeds start to pop. Turn off heat. Set aside.
When dal is soft, add cilantro and tempering spices and oil. Stir and cook for 2 minutes. Add lemon juice and salt to taste. Cool. Before placing the filling in the pastry, take the curry leaves and dried peppers out.
Back to the pastry: Lay the pastry dough out on a lightly floured surface. Roll it in one direction to ½” thick. Fold into thirds so it is 3 similarly-sized layers thick. Wrap and refrigerate for 15 minutes.
Repeat one more time. Roll, fold, refrigerate for 15 minutes. This gives you the flaky crust you’ll love!
Heat the oven to 400F.
On a lightly floured surface, roll the dough into a rectangle ¼ inch thick and 8 inches wide. Cut into 4×4 inch squares.
Place 1/3 cup of filling in the center and fold over to make a triangle. Wet the inner edges of the square so they stick together. With a fork, press the edges to seal them.
Line a cookie sheet with parchment paper and place the samosas close together. Lightly brush or spray them with a little oil. Bake for 25-30 minutes on the middle rack.
They’re done when the pastry looks golden, crisp, and flaky. Remove from the oven and place them on a baking rack to cool. This helps to ensure the bottoms are crispy. If you don’t have a baking rack, no worries! Leave them on the cookie sheet to cool.
Serve with our homemade Tangy Cilantro-Mint Chutney or Tamarind Chutney.


Chef’s Notes
The vegan pastry in this recipe is stellar and is best made following the instructions, but the filling is flexible. You can add any savory filling you want! Use what you have in your refrigerator and pantry, just make sure it’s thick enough to hold its shape when you place it on the pastry.

If you love Indian food, check out our page about cooking world-fusion vegan Indian food. In support of this recipe, you can learn about tempering, Garam Masala, Chana Dal and more!

7. High-Protein Dairy-Free Chocolate Pudding:

If you’re looking for a quick and delicious dessert, try our Vegan Chocolate Cream Pie, also known as Chocolate Tofu Pie. Our boys request this pie at every birthday and for any celebration. It’s creamy and ready to eat right away, but if you let it refrigerate overnight it magically turns into a Vegan Chocolate Marshmallow Pie. The texture firms and the flavors intensify.
Dairy-Free Chocolate Pudding Recipe


15 minutes prep
Serves 8
Suggested equipment: saucepan, blender (we prefer our Vitamix), pie plate


2 boxes of Mori-Nu tofu, one firm and one extra firm
1 cup melted semi-sweet vegan chocolate
1/3 cup maple syrup
1 tsp vanilla
Pinch of salt
Place all ingredients in a blender. Blend until creamy.
Pour into your prepared pie shell. (See Our Favorite Vegan Nut Pie Crust)
Refrigerate for at least 2 hours. Overnight is even better!


Chef’s Notes
You can substitute other brands of tofu, but we have found Mori-Nu produce the most creamy filling. Be sure to use firm and regular so it sets up well. This pudding can be served in a dish with fresh raspberries, strawberries, mango…or as a part of another dessert creation. It pairs perfectly with the crunch of our favorite Nut Pie Crust Recipe.

8. Fresh Garden Salsa

Garden fresh salsa with homemade vegan Refried Black Beans is a match made in heaven! This salsa will take you 15 minutes to make, and then is best if you let it rest 30 to let the flavors blend. Well worth the wait, as it is infinitely more delicious as anything from the store!

It’s a simple chop-mix-eat recipe. Feel free to alter the ingredient ratios to your taste. Add more garlic or jalapeño or salt.

Fresh Garden Salsa Recipe


15 minutes prep
Serves 8
Suggested equipment: knife, bowl.


1 cup finely chopped onions
2+ jalapeños, chopped
1 tsp chopped garlic
½ cup packed, chopped cilantro leaves
2 cups chopped tomatoes
1/4 cup lime juice
2 Tbsp lemon juice
½ tsp salt
Green onions to garnish
Chop all ingredients. Place in a bowl and stir.
Let sit for 30 minutes before serving so the flavors blend. Stir occasionally. The citrus will mellow the sharp flavors of the garlic.
Add green onions if you like, and serve.


Chef’s Notes
If you love your salsa spicier, add extra jalapeño to taste.

Serve with a slotted spoon to strain out the citrus juices.

9. Vegan Chai Latte

Unlike the chai latte from a coffee shop or the dreaded sugar-saturated chai mix from the store, your own homemade vegan chai lattes can be as sweet as you like. You can even choose to add caffeinated black tea or not!

Making your own vegan chai is not only simple, it’s inexpensive. You can make a whole pot of chai (9 servings!) for the cost of a single chai latte from a coffee shop. Drink it hot or iced!

Chai Latte, Vegan style Recipe


35 minutes prep
Serves 9
Suggested equipment: large pot with lid, stirring spoon, strainer


8 cups water
2 cinnamon sticks, we prefer Ceylon Cinnamon
20 green cardamom pods
10 black peppercorns
10 whole cloves
1 tsp fenugreek seeds
1 star anise
2 Tbsp finely chopped fresh ginger root

2 Tbsp Darjeeling Black Tea
¼ cup sugar
1 ½ cups Edensoy Unsweetened Soy Milk
In a large pot combine the water, whole spices and ginger root.
Bring to a boil and reduce heat to a slow simmer for 20 minutes.
Stir in 2 Tbsp Darjeeling black tea and soy milk. Cover and turn off the heat. Steep for 5 minutes.
Strain the spices and tea out. Return to the stove. Add ¼ cup of sugar and 1.5 cups of Edensoy Unsweetened Soy Milk, or more to taste. Bring to drinking temperature.
How to make a Chai Latte:

In a small saucepan, heat up ¼ cup of soy milk. Just before boiling, pour it in your cup and use an Aerolatte milk frother to froth your soy milk.
Add chai to fill your cup. If you have a device to steam-froth your milk, you can use that!
Sprinkle a bit of ground cinnamon or sprinkle a half and half cinnamon-sugar mixture on top. Yum!


Chef’s Notes
We prefer Ceylon Cinnamon sticks because they’re sweeter with a smooth flavor. Regular cinnamon sticks are fine too.

Edensoy Unsweetened Soy Milk is different from all others. It’s the only soy milk we use. It tends to not curdle, it really is not sweet, and it’s higher in protein than other soy milk brands.

If you like a stronger chai, let the spices simmer longer or add more of them. Alter the sugar and milk levels too. Experiment to make it just the way you like.

Stacy and Markus


Similar Posts