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  • Green Superfood Porridge

    Notes from the Rainforest Foods kitchen - a nutritionally complete and delicious way to start the day

     

    Porridge is rarely given a dash of colour, but there is no reason why it shouldn't be. This version of the traditional breakfast provides energy, along with a healthy dose of omega fats. Thanks to Spirulina it also contains almost every nutrient our bodies require, and is a fresh, healthy shade of green.

     

    75g/2.5oz oats. Gluten-free oats are available in health food shops.

    250ml/9 fl.oz water

    0.5tsp cinnamon powder

    1tbsp coconut oil, melted

    0.5tsp Rainforest Foods Spirulina powder

    A handful of nuts, chopped

     

    Put the oats, nut milk and cinnamon powder in a pan and stir constantly as you cook it on a low-medium heat. Add the water a little at a time, keeping the mixture from becoming too thick and sticky. After 2-3 minutes you will have a creamy porridge.

     

    Stir the Spirulina powder into the melted oil.

     

    Serve in bowls, topped with the oil and a handful of chopped nuts. A spoon of honey is another pleasant addition.

  • Superfood Pesto

    Immune Boosting Pesto

    Notes from the Rainforest Foods kitchen - a nutritional powerhouse of a sauce or dressing

     

    Pesto is traditionally used as a sauce on pasta or vegetables, but it is a very versatile ingredient. Use it instead of butter on bread, as a salad dressing or as a topping to a bowl of rice. Thanks to the mineral and omega fat content this sauce is a good immune system booster. The wide range of minerals and vitamins in the Barley grass are welcome in anyone's diet.

     

    150g/5oz pumpkin seeds, soaked in water for 2 hours

    125ml/4.5 fl.oz olive oil or hemp oil

    2 cloves garlic

    2tsp cider vinegar

    2tbsp nutritional yeast

    2tsp Rainforest Foods Barley grass powder

    A large handful of fresh basil

    1tsp salt

     

    Put all the ingredients into a blender or food processor and blend until nearly smooth.

  • Immunity Boosting Green Juice

     

    Good-Morning-Green-Juice-edited

    Notes from the Rainforest Foods kitchen - an antioxidant-rich juice to help you through the day.

    The arrival of winter brings with it the troublesome cold and flu season. Superfoods are a natural way to increase your intake of essential vitamins and minerals, many of which can help to boost the immune system.  The Chlorella and Spirulina in our green juice contain high levels of iron, which helps to support the immune system. Chlorella also contains high levels of vitamin B12, which also helps to support immunity.

    It is a good idea to underpin your diet with a broad-spectrum superfood. This is the perfectly reasonable theory behind multivitamins, after all. Raw leafy greens contain a wide selection of vitamins and minerals, and in this zesty, tasty juice they are reinforced by the comprehensive nutrients of the algae. Ginger and citrus fruit add both antioxidants and flavour.

     

    A large handful of leafy greens, such as kale, spinach and lettuce

    Half a cucumber

    The flesh of a grapefruit

    Half a lemon, including the rind

    A 2cm cube of fresh root ginger

    A 2cm cube of turmuric root. If not available,1tsp turmuric powder

    A handful of mint leaves

    1tsp Rainforest Foods Spirulina powder

    1tsp Rainforest Foods Chlorella powder

     

    Put the leafy greens and mint through a juicer. Then juice the cucumber, ginger and turmuric if using it in root form. Lastly, juice the grapefruit and lemon.

    Stir the powders well into the juice, and serve.

  • Warming Turmeric and Maca Milk

     

    Tumeric-Drink

    Notes from the Rainforest Foods kitchen: a winter beverage to keep you warm and boost your immune system.

    Turmeric has been part of Asian diets since ancient times. Although it is most commonly used in Europe in powdered form, the fresh root is available from Asian shops and health food stores. Its flavour is a distinctive combination of peppery, bitter and sweet notes. It is a good source of minerals and is considered to have anti-inflammatory properties.

    Its flavours also blend very well with those of our favourite nutritious root, Maca. This drink is rich in flavour and texture, as well as providing a boost for your body's systems. It is the perfect winter warmer.

     

    1 cup coconut milk

    a 3cm cube of fresh turmeric root. If this is unavailable, use 1tsp of turmeric powder

    1tsp honey

    1tsp Rainforest Foods Maca root powder

    2tbsp coconut butter

    a pinch of black pepper

    0.5tsp cinnamon powder

     

    Place all the ingredients in a blender and blend thoroughly. There will however be some granularity to the texture. Pass the liquid through a fine sieve to remove this.

    Warm the liquid in a pan or microwave before serving.

  • Roasted Pumpkin with a Green Cream Sauce

    Roasted Pumpkin with a green cream

    Notes from the Rainforest Foods kitchen: a delicious post-Halloween way to enjoy pumpkin

    With Halloween behind us, pumpkins are even cheaper than before and plentifully-available. Their flesh is also delicious and a good source of nutrition. The fruit’s intrinsic sweetness is enhanced when it is roasted. This vegan recipe combines roasted, spiced pumpkin flesh with a creamy sauce that is surprisingly sharp – to counteract the richness of the pumpkin. It makes a delicious meal for cold weather, accompanied by a grain such as rice or quinoa. It also works well as a filling for a baked potato.

    1 large or 2 small pumpkins

    1 lime

    2tsp ground cinnamon

    6tbsp Hemp oil

    3tbsp Rainforest Foods Maca Powder

    3tbsp Hemp seeds

    Salt and pepper to season

    For the cream sauce

    130g/4.5oz cashew nuts, soaked for 30 minutes, rinsed and drained

    175ml/6fl oz filtered water

    2tbsp Baobab powder

    a half-inch cube of root ginger, grated

    half a handful of fresh parsley

    half a handful of fresh coriander

    juice of 2 limes

    half a chilli, chopped

    Salt and pepper to season

    Pre-heat an oven to 150ºC.

    Cut open the pumpkin and remove the seeds from the centre. Cut into slices or chunks. You can remove the skin if you wish, or leave it on.

    Combine the Maca Powder, Hemp oil, cinnamon powder, Hemp seeds, salt and pepper. Rub them into the pumpkin flesh. Slice the lime, add the slices to the pumpkin and roast in a roasting tin for 30 minutes.

    Add all the cream sauce ingredients to a blender. Blend until smooth and creamy.

    When the pumpkin flesh is soft all the way through, drizzle the cream sauce on top and serve.

  • Super Powered Chocolate Rocky Road

    Rocky Road

    Notes from the Rainforest Foods kitchen: a superfood-packed take on rocky road.

    The rocky road biscuit is well-named. In its common form it is a highway to rotten teeth and a sugar spike. This recipe reworks the theme using superfoods to create a raw, vegan morsel that is a powerhouse of antioxidants – significantly lacking processed sugars. It makes a delicious and worthwhile snack to take on hikes, runs and trips to the gym, or an excellent part of a healthy packed lunch.

    200g/7oz Cacao paste. If you don’t have this, 200g Rainforest Foods Cacao nibs can be ground gently in a coffee grinder.

    350g/12oz Cacao butter

    200g/7oz Rainforest Foods cacao powder

    50g/2oz  Lucuma powder

    50g/2oz Rainforest Foods Maca root powder

    300g/11oz coconut sugar, ground to a fine powder in a high-speed blender

    5-10 drops vanilla extract

    100g/4oz golden berries, cranberries or a mixture of both

    100g/4oz mulberries, raisins or a mixture of both

    100g/4oz goji berries

    a handful of dates, chopped

    250g/9oz buckwheat crunchies or gluten and sugar-free granola

    Melt the cacao butter in a bowl over a pan of simmering water, as you would melt chocolate.

    Once it is melted stir in all the ingredients except the berries. Then fold in the berries.

    Line a 20cm/8” square cake tin with greaseproof paper. Pour the mixture into the tin. Place in the fridge until set.

    Cut into portions. Keep in an airtight container in cool conditions.

  • Raw Vegan Chocolate Chilli

    Vegan Chocolate  Chilli

    Notes from the Rainforest Foods kitchen: a surprisingly warming and very nutritious uncooked chilli

    Once a beef-laden staple of the South American Gaucho’s diet, chilli has come a long way. Vegetarian and vegan versions are easily created, especially with textured protein and Quorn as a base. This take on chilli however, goes further – to great effect. Both vegan and raw, it may seem a surprising winter meal. But thanks to the punch of garlic, chilli, cumin and herbs, the sweetness of cider vinegar and the rich, evocative scent and flavour of Cacao, it is a substantial dish. It is a fine source of vitamins and minerals, and the Cacao lends it a good supply of antioxidants.
    This raw chilli is good when served with a leaf salad and guacamole.

    50g/2oz mushrooms, finely chopped
    70g/3oz celery, chopped
    40g/1.5oz onion, chopped
    1 red pepper, finely chopped
    3tbsp olive oil
    120g/4.5oz almonds, soaked for 8 hours, drained and rinsed
    150g/5oz carrots, chopped
    110g/4oz sundried tomatoes
    1 chilli, chopped
    1 clove of garlic
    125ml/4.5fl oz water
    3 dates, pitted
    2tbsp soy sauce
    2tbsp Rainforest Foods Cacao powder
    a handful each of coriander, parsley and basil
    1tbsp cumin powder
    1tbsp apple cider vinegar
    salt and pepper to season

    Marinade the mushrooms, celery, onion and red pepper in the oil and a good pinch of salt, for 30 minutes.
    Place the almonds and carrots in a food processor and pulse into smallish pieces. Place in a mixing bowl.
    Put the rest of the ingredients – including the marinaded mix – into a food processor. Blend until smooth.
    Add this wet mix to the vegetable and almond mixture. Season to taste.

  • Spiced Apple Energy Balls

    Spices Apple Energy Balls

    Notes from the Rainforest Foods kitchen: a seasonal, versatile vegan snack for parties or active lifestyles.

    November brings us both wintry weather and bonfire parties. It also brings us a glut of apples. Spiced apple is one of the early winter’s keynote flavours. This snack combines the traditional tastes of the season with carbohydrate, protein, calcium and Omega oils, thanks to the nuts and Hemp it contains. The addition of Maca powder provides much needed vitamin C, essential in keeping away the inevitable winter colds. It is the perfect booster snack for bonfire parties, healthy outdoor walks or trips to the gym.

    If you have a warm, dry space at home – such as an airing cupboard – you can make your own dried apple by slicing the fruit and arranging the slices on a drying rack. Over a couple of days they will dry out thoroughly. Keep in a sealed container.

     

    110g/4oz pumpkin seeds

    110g/4oz sunflower seeds

    50g/2oz Hemp seeds

    110g/4oz dried apple

    200g/7oz dates

    60g/2.5oz raisins

    1tsp vanilla extract

    2tsp ground cinnamon

    1tsp ground ginger

    2tbsp Hemp protein powder

    2tbsp Rainforest Foods Maca powder

    Blend the seeds, dates, 80g of the apple, spices, Maca powder and Hemp protein powder in a high-speed blender or food processor until the mixture is sticky and well-combined. Place in a bowl. Put the raisins and the rest of the dried apple into the blender/food processor and pulse until roughly chopped. Add to the mixture and combine well. Then with your hands, form the mixture into balls.

  • Halloween Inspired Pumpkin Mousse

     

    Pumpkin-Mousse-Cropped

    Notes from the Rainforest Foods kitchen: a rich, delicious Halloween dessert.

    The pumpkin is almost a symbol of October, and is an intrinsic part of Halloween celebrations. This dessert combines the substantial, fibrous texture of pumpkin flesh with autumnal spice flavours. Among these is Maca, which brings both sweetness and earthy spice to the party. It is also used in the rich, whipped coconut cream used as an accompaniment.

    Mousse

    Half a sweet pumpkin, peeled, deseeded and grated

    8 soft dates

    1 banana

    65ml/2.5fl oz soy or other plant milk

    1 tbsp Rainforest Foods Maca root powder

    1tsp ground ginger

    1tsp ground cinnamon

    1tsp vanilla extract

    3tbsp coconut oil, melted

    2tbsp nut butter (almond or peanut, to choice)

    Coconut cream

    A tin of coconut milk (the creamier kind if possible), placed in the fridge overnight

    1.5 tsp vanilla extract

    1 tsp Rainforest Foods Maca root powder

    Mousse

    In a blender, blend the pumpkin flesh until it forms a paste. Add the rest of the ingredients and blend at high speed.

    Divide into small glasses or bowls, and place in the fridge while you prepare the coconut cream.

    Coconut cream

    Open the tin of coconut milk and put the solid cream (from the top of the tin) into a glass bowl. Add the vanilla extract and Maca root powder, then whisk with a hand-held whisk until it can form soft peaks.

    Spoon the cream onto each mousse and serve.

  • Mushroom and Chia Seed Curry with Cauliflower Rice

    Mushroom and Chia Curry

    Notes from the Rainforest Foods kitchen: a winter warmer of a curry, served with an interesting alternative to rice.

    Curry is a natural winter food, being by its nature deep and complex in flavour. The keynote of this recipe is mushrooms, which come into their own during the autumn. Chia seeds are an essential part of the sauce, bringing abundant Omega oils to the table. Rather than the usual accompaniment of rice, a raw, vegan look-alike is listed here. Its roundness of flavour complements the main dish beautifully.

    Ingredients for the curry

    quarter of a block of coconut cream, grated

    2tbsp nut butter

    3 tbsp Rainforest Foods Chia seeds

    150ml/5fl oz coconut water

    1 tbsp cider vinegar

    0.5tsp turmeric powder

    2tbsp curry paste of your choice

    1 tbsp onion seeds

    1 clove garlic, grated

    2tsp miso paste

    2tsp root ginger, grated

    2tsp coconut blossom sugar, honey or agave syrup

    100ml/4fl oz water

    2tbsp hemp oil, rapeseed oil or coconut oil

    a generous bowl of mushrooms, sliced

    a good handful of green beans or runner beans, chopped into 3cm lengths

    2 medium sweet potatoes, grated

    a handful fresh coriander, finely chopped

    Ingredients for the cauliflower rice

    Half a large cauliflower, chopped

    1tbs coconut milk

    3tbsp desiccated coconut

    salt and pepper to season

    Method for the curry

    Heat the oil in a pan. Add the spices, curry paste, onion seeds and nut butter. Fry for 2 minutes on a medium heat. Add the coconut cream, coconut water and cider vinegar, stirring constantly until the coconut cream dissolves. Add the Chia seeds, sugar and water. Stir, then simmer for 5 minutes. The sauce will thicken.

    In a skillet, lightly fry the vegetables in a little coconut oil. Ideally, they should be tender yet slightly crunchy.

    Mix the vegetables with the sauce. Add the coriander and season to taste.

    Method for the cauliflower rice

    In a food processor, blend the cauliflower, coconut milk, desiccated coconut and seasoning until a rice-like texture is formed.

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