My Obsession With Mulberries

In the last few months I have become absolutely obsessed with mulberries, I’m talking in my breakfast, in a smoothie, in all raw cakes & slices and even just munching them as they are for a snack.

Now I have to admit I am not always the biggest fan of dried fruit, raisins and sultanas are not my friends (I have tried many times to like them but it just isn’t happening). But there’s something different about mulberries, something special. What I love so much about them is the soft, gooey texture and sweet, caramel like taste (the white variety in particular).

They are the perfect ingredient to add to raw caramel chocolate slices, blended with medjool dates on a ‘biscuit’ base topped with raw choc you just might eat in heaven

Here’s my ultimate recipe for indulgent and delicious caramel slices, this will make about 10-12 slices…

Base

½  Cup Almonds

½ Cup Pecans

1 Cup Dates

2 tbs Desiccated Coconut

1 tbs Coconut Oil (or more if needed)

A fresh batch of raw caramel slices, made with mulberries of course!

‘Caramel’

½ Cup Majool Dtaes

½ Cup White Mulberries

½ Cup Cashews (Soaked and rinsed)

2 tbs Almond Butter (or other nut butter)

3 tbs Raw Agave Syrup or Maple Syrup

1 tbs Coconut Oil

Pinch Himalayan Crystal Salt

Water (if needed)

Choc Top

¼ Cup Coconut Oil

¼ Cup Raw Cacao Powder

¼ Cup Raw Agave Syrup or Maple Syrup

Method - Base

- Put all ingredients for the base in a food processor and blend until it forms a sticky crumble consistency

- Spread the mixture evenly on a greaseproof paper lined tin 

- Set in the freezer for an hour

Method - Caramel

- Add all caramel ingredients to the food processor and blend well, you may need to stop and push the mixture down a few times to ensure a smooth consistency

- You may need to add a little water if the mixture is too solid / sticky, keep adding until it is silky and easily spreadable  

- Spread caramel on top of base and return to freezer for a further hour or until set

Method - Choc Topping

Add the coconut oil to a pan and heat on very low temperature until it all melts.

Add the cacao powder and agave/maple syrup to a pan and stir until it forms a chocolate sauce

Pour the chocolate sauce on top the caramel layer and spread evenly. Make sure the caramel has set before adding the top layer

Pop it back in the freezer for an hour until completely set

Once it has all set cut in to squares (best done straight from the freezer) and store in airtight contained in the fridge. 

About Sophia

Sophia Harvey is one one of the owners of the successful online health food retailer Detox Trading, and is currently studying to become a nutritional therapist with the nutritional healing foundation. Complementary therapy has been in the Harvey family for four generations, Sophia's great grandfather being one of the UK's first Osteopaths.

The Breakfast Dilemma

The Breakfast Dilemma   

For years now, since I left home  and started living on my own really (and that’s 10 years now), my morning have started the same every day. With an indecision, a dilemma, a quandary...what should I have for breakfast?

I’m sure I’m not alone in my breakfast struggle. My appetite first thing in the morning isn’t large, but also I can’t hold off until lunchtime. I want something healthy, light, fairly quick and delicious of course. Bread leaves me bloated and I don’t want all the sugar that cereals contain.

In the last year however I have discovered some amazing breakfasts that suit my lifestyle, are super healthy, are easy to make and taste great.

So here are a few of my absolute fave’s…

Chia Pudding

A new favourite with a number of the healthy cook books this is so simple to make and you can alter the flavour  depending on what goodies you’ve got in your cupboard to go with it. I love mixing it up between coconut and cacao powder, summer berries or  warm spices (cinnamon, ginger etc). Simply soak 1 tbs of chia seeds in 3 tbs nut milk of your choice. Leave for 15/20 minutes to gelatinise then mix with fruit, nuts, seeds and super food powders to taste.

Breakfast Bars

There are great because you can make a batch to last you all week. Not restricted to being bar shaped, I tend to go for pattie style squashed balls ;)

The base ingredients for these are rolled oats, flax seeds and chia seeds. Blend 1 cup oats in the food processor to make a crumble/flour texture. Mix this in a big bowl with 2 cups oats, ½ cup flax seeds, 2 tsp cinnamon and 1 cup dried fruits. I love mixing figs, apricots, dates, goji berries and mulberries.

In a separate bowl make a chia gel (soak chia’s for 15 mins,  1 tbs chia to 3 tbs water). Once gelatinous add to the food processor with ½ cup apple sauce and ½ cup raw agave or pure maple  syrup.

Once blended add this to the big bowl and stir all ingredients together well. Mold in to equal balls and squish in to pattie shapes. Bake in the oven for 20 mins on 180 and store in a air tight container. Yummy!!

Berry Smoothie

The perfect choice for those with very little appetite in the mornings, a really easy drinkable brekkie that you can cram  full of nutrients and super food powders.

Best made fresh every morning this recipe is for a big vitamix style blender so adapt if using a 1 cup blender.

Add all ingredients to the blender and pulse until smooth…

1 handful strawberries

1 handful Raspberries

1 handful blueberries

1 banana

1 pint coconut milk (or almond/hemp milk)

2 tbs maca powder

1 tsp maqui/acai powder

1 tbs lucuma powder

3 medjool dates

½ lemon squeezed

Since discovering the variety of healthy breakfasts available, my mornings have been revolutionised. So why not start the day by giving your body what it needs, a blast of vitamins, minerals and fibre. there are tonnes of other amazing breakfasts you can try, from home made raw granola to fruit salad. More recipes to come, make sure you give us a thumbs up if you found this useful.

Enjoy!

By Sophia Harvey