Why? When something refreshing and light is needed, Tangy Orange hits that spot!
Valuable energy supply from the right fats (non hydrogenated, can help our immune, cardiovascular & hormonal systems, plus our metabolism, skin and even help weight loss), low glycaemic (slow-release) nutrients, vitamins (C & E – can help cell protection, immune system and helping to reduce inflammation, plus childhood growth) and minerals (including Manganese & Copper – can protect our cells and help with our memory)
When? A perfect breakfast – scooped over your gRAWnola.
Or simply as-is!
Ingredients – makes enough for 2 big glasses
6 small ripe oranges juiced
½ cup almonds – pre-soaked for 3 hours in filtered water, drained just before use
1 cup sunflower seeds – pre-soaked for 3 hours in filtered water, drained just before use
3 medjool dates – pre-soaked for 3 hours in filtered water, de-stoned and drained just before use (set the drained-off fluid aside)
1 tsp vanilla extract
½ tbsp cold pressed hemp seed or macadamia nut oil
Pinch of ground sea salt
For a thicker option – add 1/4 cup (pre-soaked overnight in filtered water, rinsed and drained just before use)
What to do
Place all your ingredients (keep back the dates-water) into your blender and process until creamy smooth. If you like – slowly add some of the dates-water to find the thickness you prefer.
Keep in the fridge until you’re ready to serve.
Top tips for your perfect Tangy Orange
- Looks stunning with a few thin peach slices or peppermint leaves on top. Tastes amazing with grated raw chocolate on top!
- Include organic where possible. If that’s not possible, use extra soaking time if you can, and rinse well.
- If any left, place in a sealed BPA-free container in the fridge and finish within 2 days.
Take away – This is a lovely match for the gRAWnola –
email me direct if you’d like your copy, at email@example.com
Do make sure you put ‘gRAWnola – CB’ as your email subject line.
As seen in Sweet Living 5.15
Fi Jamieson-Folland D.O, is an Executive Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health coach. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.