Smoothies That Will Make You Smile

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Whether they are part of your breakfast, a mid-morning snack or post workout boost, smoothies are a brilliant way to get vital vitamins and minerals into your body, and reach that five a day. They can be eaten at home, in the office, at the gym or even on the go, and are way better than grabbing a sugary energy drink or bar of chocolate when hunger strikes.

You don’t need fancy equipment or special powders to make a great smooth, and we have put together some recipes that prove this point.

The Tropical Treat
If you kick your day off with this fruity blend of passion fruit, mango, orange and banana, not only will you be on top of your five a day, but you’ll get a blast of vitamin C, too.

You will need:
3 passion fruits
1 banana, peeled and sliced
1 carrot, peeled and sliced
1 small mango, peeled, stoned and chopped (you can use frozen pieces too)
1 kiwi fruit, peeled and sliced
300ml of orange juice
Ice cubes

Scoop the passion fruit pulp into your blender, then add the chopped banana, mango and orange juice, blend with the ice cubes until smooth and drink immediately.

Go Green
This gorgeous green smoothie is great for breakfast on the go and also makes a great mid-morning pick me up.

You will need
1 banana, peeled and sliced
200g of fresh or frozen spinach, washed if fresh
1 handful of green grapes
1 green apple, cored but with skin left on
10 cm of cucumber, sliced with skin left on
250ml of apple juice
1 lime
Ice cubes

To make:
Put the banana and spinach in a blender and pour in the apple juice together with the spinach, grapes and apple, then blitz.
Cut the lime in half and squeeze the juice into the blender, then add the ice cubes and blitz all the mixture until smooth.

The Seed Smoothie
This is a great smoothie if you are hungry and while it takes a little preparation, it is so worth it.

You will need:
20g of cashew nuts
20g of blanched almonds
45g of mixed seeds
2 teaspoons of goji berries
1 banana, peeled and sliced
100g of raspberries and the same of strawberries
100g of blueberries
Water
A lemon
Ice cubes

To make:
The night before, put the cashews in a small bowl and pour over 100ml of cold water, then cover and leave to soak overnight.

In the morning, put the seeds and goji berries into the blender and blitz until you have a fine powder, then add the soaked cashews and almonds, then blitz again.

Next put in the raspberries, blueberries, strawberries as well as the banana in the blender, squeeze in half the juice of the lemon, plus the ice and blitz until smooth.

You can either drink straight away, or put in a flask and enjoy later.

Ginger and Orange Blitz
This is a really lovely smoothie with zing and warmth.

You will need:
A 2cm piece of fresh ginger
1 carrot, peeled and sliced
1 small mango, peeled, stoned and chopped (you can use frozen pieces too)
200ml of fresh orange juice
1 lime

To make:
Scrape the skin off the ginger, then finely grate into your blender and add in the carrot, mango and orange juice. Blitz, add the juice of the lime and the ice cubes, then blend until smooth and enjoy.

The Big Purple Smoothie
If you love your berries, you will love this smoothie which is perfect if you are peckish and don’t want to eat cake!

You will need:
1 cup of blueberries
1 cup of purple grapes
1 banana, peeled and sliced
8 strawberries, chop off the stalk
1 large banana, peeled and sliced
1 cup of almond or oat milk
2 teaspoons of honey
Ice cubes

To make:
Place all the ingredients in a blender and whizz until smooth and creamy. Pour into tall glasses and serve, or take with you to work in a vacuum cup.

Got a recipe you think we will like?

Send it over, we would love to try.

Team Pure Beauty

The Mighty Mango

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The term ‘super-food’ is banded around the place like no one’s business at the moment. From avocados and spinach to almonds and blueberries, these natural beauties are all over the place, but no one ever really seems to put the mighty mango in this group?

Well, we think they should be and are here to put them on the healthy map.

Mangos grow in tropical climates and are a nutritionally rich fruit with a unique flavor, fragrance, taste, and it has so many heath promoting qualities we don’t know where to start.

Cancer Prevention
Some research has shown that the antioxidant properties in mango fruit can help protect against breast, colon and prostate cancers as well as leukaemia.

Eye Sight
A cup of sliced mango contains around 25% of the RDA of Vitamin A which is key to good eyesight and can prevent night blindness and dry eyes.

Cholesterol Count
Due to the high levels of fibre, pectin and Vitamin C in mangos they can help lower cholesterol levels.

Glowing Skin
Mangos help clear clogged pores and eliminate acne, and because they are rich in skin loving Vitamin E, your complexion will glow if you eat them as part of a balanced diet.

Digestion
Mangos are packed with clever enzymes that break down protein and come with fibre both of which help with digestion and elimination.

Immune System Booster
Due to the generous amounts of Vitamin A and Vitamin C, plus 25 different carotenoids, fresh mango is the perfect way to keep your immune system healthy and strong.

The Other Bits
Mangos also come with Vitamin B6 and other B vitamins that help with hormone production and prevent heart disease. They have plenty of potassium that balances out salt intake as well as copper that helps with the production of red blood cells.

So you have got your mango, but how do you prepare it so none goes to waste?

Hold the mango on its side and cut down either side of the large, central seed so you have two big halves.

Place each half on a chopping board, peel face down, and cut the exposed flesh in a horizontal and vertical pattern, taking care not to cut too deep through the skin or into your fingers. Then invert the whole half and push out easy to manage cubes.

You can use this cubes to make a super effective face mask. Simply blend the mango and apply to the face and let your skin soak up the beta-carotene and Vitamin C help which will repair spots and blemishes and recharge your complexion.

Otherwise eat the mango solo, on cereal, in smoothies, add it to salads, pop on the top of ice cream, mix into a salsa, blend into yogurt, make a pie. The ideas are endless, the taste is incredible.

Got a mango recipe you like, send it over, we would love to give it a try.

Team Pure Beauty

Bake a cake and be happy

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There is something relaxing about switching off, putting on your apron and baking a cake.

Yes, we know you can buy them for pennies in the shops, but making a batch of muffins or baking the perfect sponge is one of the most satisfying ways of spending Sunday afternoon and eating your creations is pretty special too.

We are big bakers here at Pure Beauty and today we are sharing a couple of our favourite tea time treats with you.

We have taken the traditional pink and yellow Battenberg and put a twist on it. This chocolate and orange version looks complicated but it is simply two flavoured sponge cakes cut into strips and wrapped in glorious marzipan.

Ingredients:
225g self-raising flour
1 tsp baking powder
225g caster sugar
225g butter, softened
4 large free range eggs, beaten
2 tsp finely grated orange peel
1 tbsp orange juice
1 tbsp cocoa powder mixed into a paste with 1 tbsp hot water
4 tbsp apricot jam, warmed
450g good quality marzipan

To start, pre-heat your oven to 180C/160C fan/Gas 4.

Sift the flour and baking powder into a large bowl then add the sugar, butter and eggs and beat until the mixture is pale, smooth and creamy. Divide the mixture into two bowls then fold the orange rind and juice into one and the blended cocoa powder into the other.

Spoon the mixture into two separate square cake tins and level the surface, make sure they are greased and we go for an 18cm tin.

Bake for 25-30 minutes until the cakes are risen and firm to the touch.

Cool for 5 minutes then place on a wire rack and leave to totally cool.

Trim the edges from each cake then cut each cake into four even-sized strips. Use a little of the jam to sandwich two of the chocolate strips of cake with two of the orange strips and this will create one chequered effect cake – it looks pretty fab!

Roll out half the marzipan on an icing sugar dusted surface and create an 18 x 30cm rectangle. Brush the top of the cake with jam and press this gently onto the marzipan. Brush the other sides of the cake with jam and wrap marzipan around all of the cake and crimp along the top edges of the cake with your fingertips – have a clean cloth ready for sticky fingers.

Repeat to make a second cake and serve with tea.

If you are more of a cup cake kind of kid, then how about these lemon drizzle beauties? For a dozen you will need:

175g unsalted butter, softened and at room temperature
175g golden caster sugar
175g self-raising flour
1 teaspoon of baking powder
3 large free range eggs
2 tablespoons of lemon curd
If you want to add the topping, you will need:
100g granulated sugar
The juice and grated zest of one, organic lemon – they taste the most zingy – and slices of lemon to decorate

To make you will need to preheat your oven to 180C / Fan 160C / Gas Mark 4 and line a 12 hole muffin tray with paper cases.

Put the butter, sugar, flour, baking powder and eggs in a bowl and whisk until pale and creamy then gently fold in the lemon curd.

Put the mixture into the muffin cases and bake for 15-20 minutes until the cakes have risen and are golden brown.

Whilst the cakes are baking, mix the granulated sugar and lemon juice and zest together and drizzle a little on each cake a couple of minutes after they have come out of the oven, put a slice of lemon on each one, then leave to cool so the topping goes crisp and enjoy at any time of the day.

Got a recipe you love? Send it our way and we might share with everyone else.

Team Pure Beauty

Soup, the winter smoothie

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Whilst there is nothing better in the summer than a chilled smoothie packed with berry goodness, in the cooler months you might want something that will warm you up as well as fill you with vitamins.

Maybe now is the time swap your blender for pots and pans and your smoothie for soup.

Soups are an age-old staple that nourishes body and soul and helps you use up the vegetables in the fridge that may have seen better days.

Whether you are a liquid lover of soups, stews or chowders, we have put together some super-ideas that are packed with nutritious goodness and fantastic flavour.

Lets start with the classic chicken soup. This feel good favourite can be enjoyed with friends for lunch, as an early supper with chunks of bread and you can keep some in the freezer for when colds strike.

To make one wholesome pan you will need:

5g of organic, salted butter
2 white onions, sliced and diced
2 sticks of finely sliced celery
2 large carrots, sliced and diced
1 yellow pepper, free of seeds and sliced
1.5 litres of chicken stock
450g of cooked chicken (ideally cubed or shredded)
25g of organic plain flour
1 tablespoon of chopped, fresh parsley
Salt and pepper to taste

With your ingredients ready, gently melt the butter in a large saucepan and once hot, fry the onions, celery and carrots until they start to soften. Stir in the flour and cook for around two more minutes.

Slowly add the stock to the pot and gently bring the mixture to the boil, stirring all the time.

Season the liquid with salt and pepper, then simmer for around 15 minutes so that the vegetables are soft, but not mushy.

Finally add the chicken and parsley and simmer for another 30 minutes.

Serve with bread and cheese and feel that goodness get to work.

Homemade vegetable soups are one of the tastiest, healthiest options out there and can be part of any family meal.

Whilst we love this easy to make soup, it is just a base and you can add in pretty much anything else you want to get a bowl that is right for you.

For a big pot you will need:

3 tablespoons of olive oil
3 chopped carrots chopped
2 chopped red onions
½ cabbage that has had the core and outer leaves taken off
1 chopped, trimmed leek
1 chopped courgette
One handful of chopped mushrooms
1 red pepper, sliced and free of seeds
1.5 litres of water
Vegetable stock cubes or powder
A handful of chopped basil leaves (ideally fresh)
A handful of chopped parsley, again fresh is best
1 crushed clove of garlic

Now, let’s get to work:

Heat the olive oil in a saucepan and when hot, add the carrots, and onion and gently fry to remove the water content and create flavour.

Add the cauliflower, cabbage and then stir in the leeks and courgette.

Allow the vegetables to cook for 10 minutes and then add the water and stock before bringing to the boil

Simmer for 15 minutes then add the lovely basil and parsley and finally for the big hit of flavour, add the garlic.

If you can let the soup sit for at least half an hour before serving with bread, cheese and olives.

Got a favourite soup recipe, drop us a line and let us know what is is.

Team Pure-Beauty

Chocolate Week Comes to Town

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baking powder, bars, boiling point, boiling water, buttons, cake, caster sugar, chocolate, cinnamon stick, cold, cream, dark, egg, free range eggs, fridge, greate, jam, jar, marshmallows, milk, mug, mugs, organic, pan, recipe, salt, seeds, self-raising flour, semi-skimmed milk, smaller pieces, strawberry jam, sugar, tins, vanilla pod, white

Love chocolate then you will love the fact that this week is Chocolate Week, culminating in The Chocolate Show at Olympia National Hall, London.

Milk, white, dark, organic, buttons, bars, the list goes on so we have looked at the best ways to indulge in this worldwide food phenomena.

Let’s face is, everyone loves chocolate cake, don’t they?

It is easy to make and for one cake you will need:

50g cocoa powder
3 large free range eggs
6 tablespoons of boiling water
4 tablespoons of semi-skimmed milk
175g self-raising flour
1 rounded teaspoon of baking powder
100g of softened butter
300g /caster sugar

For the icing you will need:
150g of broken up, good quality dark
150ml double cream
3 tablespoons of strawberry jam
Icing sugar for dusting

The method for baking this chocolate delight is very simple:

Preheat your oven to 180C / 350F / Gas 4, then grease two 20cm sandwich tins.

Put the cocoa powder and boiling water in a large bowl and mix into a smooth paste. Add the rest of the ingredients and beat until they are all combined well.

Divide the mixture into the two tins then place in the oven. Bake for around 30 minutes, until well risen and slightly coming away from the sides of the tin.

As the cake cooks, start on your icing. Pop the chocolate pieces and cream in a bowl, put the bowl over a pan of simmering water until melted, then leave to cool.

When cool, move the cakes from the tins and spread the bottom of each one with jam . Spread half the icing on the jam, sandwich together and put the rest of the icing on the top. Dust with icing sugar and serve in slices with a mug of hot

When we talk about hot chocolate we don’t mean a packet mix but a delicious, creamy drink that leaves you full and satisfied.

This recipe is perfect for cold winter days and you will need:

1 litre of semi-skimmed milk
150g good quality, plain chocolate, broken into small pieces
Extra chocolate for grating
1 vanilla pod split and seeds scraped out
1 cinnamon stick
A little caster sugar
Mini marshmallows

Making this luxurious drink is super-easy:
Gently heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.
With the pan taken away from the heat, add the chocolate pieces and then stir until it melts.
Whisk the liquid until frothy, pour into your favourite mugs. Grate a little chocolate on the top and together with several marshmallows and you are good to go.

Chocolate spread is a kitchen cupboard staple for many but why buy it when you can make your own? For one decent sized jar, you will need:

140g of dark, good quality chocolate, chopped into smaller pieces
160g of double cream
45g of caster sugar
2g of salt

To make the spread put the cream, sugar and salt into a pain and bring to boiling point. Pour the hot mixture over the chopped chocolate and whisk until smooth. Use a hand blender to smooth the mix and once cooled, pour into a sterlised jar and put in the fridge.

Happy Chocolate Week.

Team Pure-Beauty