Beetroot and Raspberry Smoothie Bowl

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We think it’s safe to say, we’ve become fans of the smoothie bowl. They are perfect for breakfast – packed with good energy foods and lots of vitamins from fruit and vegetables, these smoothie bowls are an easy way to get a whole lot of good stuff into your system first thing! And they keep you feeling full, so great if you’re trying to stay away from midday snacking!

Makes 2 bowls


120g pre-cooked beetroots (we used a ready cooked pack from the supermarket)

1 cup raspberries

2  weetabix biscuits

1 tbsp almond butter

1 tbsp sifted cocoa

1 cup almond milk


To pre-cook the beetroot, cook it in boiling water till it’s soft enough to poke a fork through. You can do this the night before and leave the beetroot in the fridge overnight so you can get the smoothie done quickly in the morning. 

Add all the ingredients, except the milk into a blender. Pour in half the milk and start the blender. As the ingredients are blending, pour the rest of the milk in bit by bit until you get the consistency you want. You may find you prefer it thicker and so may not use the whole cup of milk. 

Pour into a bowl and if you like it chilled, cover with cling film and pop it in the fridge, or use frozen raspberries instead!

x Anu & Suba


Superfood Smoothie Bowl 

We have another smoothie bowl for you today , packed with the superfoods Tofu, Kale & Avocado. We’ve also sweetened it with peaches and Manuka honey. It doesn’t get more guilt-free than this. 

Makes 2 substantial bowls 


200g Tofu chopped 

2 cups chopped Kale 

2 medium pitted , skinned & sliced peaches 

1/2 avocado

1 tsp Manuka honey 

1 tbsp Greek yoghurt

Splash of juice / almond milk or beverage of your choice ( just to help with blending)

Figs , Bluberries & Pistachiosfor decorating ( or any fruit& nut you like) 


Put all ingredients in a blender and blend until smooth. 

Pour into a bowl and decorate. 

X Anu & Suba 

The Perfect Picnic : Fig, Lemon and Ricotta Focaccia

Fig Lemon Focaccia 2Lemon Fig Focaccia

Focaccia is surprisingly easy to make and these will make a lovely addition to your picnic basket. We’ve had tons of disasters with dough and still do, but we find the best way to work with it’s sticky character is just to keep it simple & not overthink it.During the fermentation (rest) period , it helps to place the dough near a warm oven so it rises well. We got this and some other great tips on bread making from a book called Artisan breads by Eric Kastel, which is sort of our encyclopaedia on all things bread.

We decided to do away with the regular tomato and rosemary topped focaccia and try something a little different. This flavour is all summer- light and sweet and lemony .Cut these into bite sized squares.

Prep time : 30 mins   Rest time : 2.5 hrs   Cook time : 40 mins

Makes 1 large or 2 small loafs


The Dough:

550g Bread Flour 

7g Dry Yeast

12g salt

16 g sugar

250 ml water

115 ml milk

45ml olive oil

The Salamoia:

65ml water

65ml olive oil

25g salt flakes

The Toppings:

1 lemon, outer yellow skin peeled and very thinly sliced crosswise 

3 figs sliced lengthwise

2-3 Tbsps of fresh ricotta

I spring of mint leaves, chopped


Mix the ingredients for the salamoia in a small bowl and whisk together until well emulsified.This is going to go on top of the focaccia as a last step.

In a large bowl, mix all the dry ingredients, then add the olive oil, water & milk – all a little at a time, stirring with a fork as you add. Stir until you get a rough dough. Knead the dough in the bowl, it will be wet & sticky at first , but keep going & it will come together.

When you are able to collect all the dough into a ball, transfer it to your kneading surface (we use a silicone baking mat) and knead well for about 10 mins until you get a  smooth ball of dough. We push the dough down with the heel of palm, fold it over and repeat. There are great kneading techniques here or you could just give the dough a good bashing & throw down like Subas’ mom-in law does!

Transfer the dough to a well-oiled bowl and cover with a damp cloth. Let it rest in a warm place for 2 hours.

While waiting, prepare your baking sheet by oiling it generously with olive oil , you can really use any size or shape pan you like and shape your dough to fit it.

When the rest time is over, knead the dough again for 5 mins on your kneading surface and then pull the ball of dough on both ends to get an oblong shape and place it on your baking tray. Spread it out with your fingers on the top , bottom & sides to get a longer oblong shape.

You could spread it out to a rectangle shape or  really any shape you choose depending on your baking sheet. You could also split the dough into two make two loafs. Don’t worry, it doesn’t have to be perfect, it will expand  a little again in the next step.

Leave it to rest for 30 mins.While waiting , prep the toppings and preheat your oven to 180c

When the rest time is up, reshape your dough fixing any areas that are messy. Using your fingers , poke holes all over the dough(this is the fun part!).

Arrange the lemon & fig slices on the focaccia and press them into the dough. Dot with the ricotta.

Pour the prepared salamoia evenly over the dough.Bake for 30-40 mins until crusts are golden. Top with the fresh mint. 

If you like this, try our Berries , Lavender & Pimms Jam or Amaretti & Tahini Cookies to go in your picnic basket.

x Anu & Suba