Cranberry and orange crushes

These brilliant little bites are made with good stuff and packed with flavour.  Fruity crushes feature cranberries, orange juice and orange zest, making them a refreshing alternative to some of the previous raw food bars and balls I’ve posted.

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Let’s be honest, if you are in the mood for a four-finger Kit Kat or a bag of M&M’s, these are not going to do it for you.

However if you’re on a roll with healthy eating and want a brighter, more interesting snack, they are perfect. They’re quick to make and because they use store cupboard ingredients, you can make them as and when you fancy.

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To make 10 balls (each containing around 110 calories) you will need:

  • 100 grams of cashew nuts
  • 50 grams of brazil nuts
  • 80 grams of dried cranberries
  • 40 grams of dates
  • A squeeze of orange
  • Zest from half a medium orange
  • Cinnamon for dusting at the end

To make:

  1. Blitz up all the dry ingredients.
  2. Then blitz up the fruity ingredients.
  3. Work the two sets of ingredients together by hand before adding a squeeze of orange and the zest. The amount of orange juice will probably depend on the consistency of the mixture. It needs to be firm and hold together. If crumbly add a little more juice, but not so much that the mixture becomes wet.
  4. Divide and roll in to 10 balls.
  5. At the end dust lightly with cinnamon before putting in the fridge for an hour or so to firm up.
  6. Store in a jar in the fridge and enjoy as and when you fancy a little something sweet.

Cranberry and orange crushes_4

Enjoy x



Weekend nuts

Its taken me 5 batches to get the flavour balance spot on, thank fully we’re there now. These rosemary roasted nuts are lightly salted, with a delicate sweetness and a slightly spicy aftertaste.

Just as a simple fresh leaved salad epitomizes how best to eat clean, these heavenly nibbles serve as a perfect example of how to down tools with a lovely glass of wine on a Friday. If you want to loosen the boundaries a little, do it in style. Banish the nasty shop bought crisps and pop open a classy jar of home roasted delights.

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Picking the right nuts:

Try this one out with 300g mixed nuts. Make sure you have plenty of pecan halves and pumpkin seeds. Cashews, pistachios and almonds hold the flavours really well. I include only a few brazils and hazlenuts. These nuts are harder and don’t seem to roast as well.

The nuts take on different flavours from the seasoning depending on their shape and texture. It means every handful brings a slightly different taste sensation.

 The seasoning:

  • 1 tablespoon of olive oil
  • 1 tablespoon of maple syrup
  • 3/4 teaspoon of cinnamon – or a generous half!
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of chilli powder – again you can make this a generous half if you like spice
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon freshly squeezed orange
Straight from the oven
Straight from the oven

The method:

To make simply put the ingredients in a bowl or jug and mix well, before pouring on the nuts on a roasting tray. Mix well with your hands. Then put into a 150 degree (fan) oven for 15 – 20 minutes, until they brown and the rosemary dries out a little.

Let them cool for 5 minutes or so… then crack on.

Happy Friday x