If your looking for some recipe inspiration this weekend, we have you sorted with this great line up.
Start your day right with berries!
Layer muesli, with coconut yoghurt and Raspberries. You can also sprinkle on nuts and seeds.
Sujon raspberry overnight oats with coconut yoghurt
½ cup whole grain oats
¼ cup shredded coconut
½ cup Sujon raspberries
1 tablespoon chia seeds
¼ cup chopped nuts of your choice
Enough water/juice to cover
Coconut yoghurt or your choice of yoghurt
A sprinkle of goji berries
Mix oats, coconut, Sujon frozen raspberries, chia seeds and nuts. Pour enough water or juice of choice to cover. Leave in the bowl ready for the morning. In the morning top with your favourite yoghurt, berries or nuts. Whatever you feel like!
These oats are great and no need for cooking as they soak and soften overnight.
Preparation: 20 minutes (made the night before).
Eat raw, after it has been left in the fridge overnight.
Main course meals made easy!
Raspberry, Walnut and Pear salad.
To make this mind blowing salad you will need:
3 pears, quartered and sliced thinly 100 g baby spinach leaves or rocket leaves 80 g parmesan cheese, peeled with a potato peeler 100 g roasted walnuts 250 g Sujon Raspberries 1 cup white wine vinegar 1/3 cup castor sugar
Bring sugar and vinegar to the boil and pour over raspberries. Leave to cool and then place in fridge for 24 hours to infuse.
Slice pears thinly and mix with baby spinach, dress with 10 tablespoons raspberry and 5 tablespoons extra virgin olive oil. Sprinkle with shaved parmesan and roasted walnuts.
Desserts that will delight!
John is known for his sweet tooth and here is a selection of Sue's favourite recipes she likes to make him.
Sujon Blueberry Crepes
250 g Plain Flour
1 1/2 cups of milk
1 Cup of Sujon Blueberries (defrosted or frozen for a icy treat)
3 T Crème Fraiche or Cottage Cheese
Mix with milk and eggs and make a well in the flour, mix in liquids and draw in flour to make a smooth paste, leave to rest for 20mins. If it is too thick thin with a little milk.
Ladle into crepe pans and cook until golden. Leave to cool.
Mix the Blueberries and Fraiche together and spoon a small amount into the middle of the crepes and roll tightly, cut into bite size pieces or serve whole with natural yoghurt.