This year’s #WakeUpToOrganic campaign has been a great success thanks to the nigh on 300 indie retailers taking part, and the great brands, wholesalers and producers who all came together, with a bit of creative magic and a lot of work to celebrate all things organic. The campaign is supported by OTB campaign pledgors, members and the core team at the OTB.
This is the third year I’ve made smoothie bowls at Gulliver’s farm shop for their #WakeUpToOrganic event. I’m always chuffed to get to work with the Team at Gulliver’s, it’s a Camphill Community charity working with adults with learning disabilities and it’s a great business too.
Very Berry Smoothie bowl recipe (vegan, no refined sugar)
Preparation: 5 minutes
Makes: 4-6 portions
You will need…
1 medium avocado (100g)
120g frozen berries
360-400ml plant mylk
1 teaspoon of green powders (I used Viridian Soul Food Green Powder)
1 tablespoons chia seeds
1 tablespoon raw cacao (I used Of The Earth Superfoods)
1 teaspoon maca powder (Of the Earth Superfoods)
1 tablespoon vegan protein powder such as pumpkin seed or hemp seed
- Prepare, measure all ingredients and put in a blender
- Blend til smooth
- Put in a bowl
- Top with fruit, flowers, herbs, seeds, nuts, and more, get creative.
All over the UK today just under 300 independent retailers, cafes, farm shops dished up free organic mini-breakfasts to customers in celebration of all things organic. The campaign is all about supporting indie retailers and showing the great brands and products that they sell. Check out some of the stories from around the country here.
I made these muesli bars with Alara Muesli for Timber! in Ringwood and Gulliver’s Farm Shop in West Moors.
The muesli bar recipe has no added sugar, with all the sugar coming from dried fruit and bananas, and it’s also vegan.
Photo to follow…
Preparation: 20 minutes
Baking: 25 minutes
You will need…
150g Muesli (with no added sugar – I used Alara muesli)
2 large bananas (about 200-220g)
50g desiccated coconut
120g chopped dates (if you don’t have enough dates substitute chopped raisins)
100ml melted coconut oil or vegan spread
50g nuts and seeds (I used pumpkin sunflower and chia)
- Mash the bananas on a plate and put in a bowl.
- Add the coconut oil, dates nuts and desiccated coconut and mix well.
- Now add the muesli and mix well
- Turn into a baking tray lined with parchment paper
- Press down so it’s evenly spread
- Bake in an oven at 190 °C or 160 °C in a fan oven or gas mark 3 for 25 minutes
- Cut into slices whilst still warm.