strawberry raspberry goji smoothie

18th June 2015


One of many favourite flowers is the poppy.  Each year, I haphazardly throw seeds around the garden, they flower, and then I collect the dried pods and replanted them.

And now, every morning, I come out and find all sorts of colourful poppies surprising me in the garden.  The petals are soft, delicate and dancing about full of happiness.  There is something in seeing the gentle gracefulness of the poppy that softens the heart in its presence.

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strawberry raspberry goji smoothie

Serves 6 small/3 medium glasses

For the best results in making smoothies, use your own homemade nut milk.  Nutritionally, it is higher in quality and the taste is incomparable.  Use very ripe strawberries that are in season – the maceration process really makes a difference to bring out the luscious flavour in the berries.  You could easily use fresh coconut milk instead of the almond milk,  grind ½ cup of the white flesh with the juice for a real coconut flavour.  The addition of goji berries provides an extra boost of antioxidants, trace mineral, amino acids, Vitamin C and beta-carotene. Combined with the red berries, it is a power-house, nutrient-rich smoothie.


450g very ripe strawberries

2 Tbsp goji berries

½ cup raspberries

3 Tbsp maple syrup

2 tsp lemon juice

1½ cups homemade almond or nut milk of choice

2 Medjool dates


1.  Top the strawberries and cut into quarters, place in a bowl with the raspberries, drizzle with maple syrup and a squeeze of lemon – allow to sit and macerate for at least 1 hour, or preferably overnight.  (For a very cold smoothie place the berries in the freezer for an hour after it has macerated.)

2.  Soak the goji berries in water until soft – 15 minutes.


3.  Place the berries and their juices into a blender and puree for a few seconds until smooth.  Pour the puree into a jug and set aside.

4.  Rinse out the blender and place the nut milk and dates – blend until smooth and frothy.

5.  To serve, fill a little more than half of the glass with the strawberry puree, then add the frothy nut milk on top.  For a decorative swirl, stir the puree with the nut milk, so that it creates a swirling design.  Use a toothpick on top to create a finer decoration.  Decorate with fresh mint and a spoon of heart-shaped strawberry pieces on top of each glass.


Goodness shared from Stacey

apple raspberry pie

6th October 2009


There is something very satisfying about making a pie.  As soon as I had taken it out of the oven, I felt heady with a deep satisfaction of culinary achievement.  My daughter, who is very particular about almost everything gave it 9 out of 10, which is a real compliment!  What inspired me to make this was the basket of freshly picked apples I picked from our tree the other day.

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apple raspberry pie

makes 1 double-crust 9-inch (23 cm) pie 

for the dough

350g flour (I use 250g white & 100g whole wheat)

90g/½ cup sugar

1 tsp fine rock salt

200g unsalted pure butter

100mL very cold water

1 tsp apple cider vinegar

for the filling

1kg apples, peeled, cored and cut ¼-inch pieces

50g butter, plus extra for greasing

100g fine brown sugar

1 heaped tsp ground cinnamon

¼ tsp ground nutmeg

125g raspberries – fresh or frozen

1 heaped Tbsp cornflour

for the glaze

2 Tbsp milk

2 Tbsp granulated sugar

to make the dough 

1.  Place the flour, sugar and salt into a bowl and mix, then cut the butter into hazel-nut size pieces and add to the flour, making sure all the pieces of butter are well coated, cover and place in the freezer for a minimum of 1 hour or overnight.

2.  In a food processor with an S-blade attached, add the very cold flour and butter, process for 20 seconds (the mixture should resemble fine meal), then pour in the very cold water and pulse in short bursts.  The dough will still look crumbly, but if you press it between your fingers, it should become smooth.  If the dough is too dry and is not coming together, add ice water a tablespoon at a time.

3.  Turn dough out onto a clean work surface.  Gather and press the dough together to form a unified mass, then cut the dough in half and put each half on a large piece of plastic wrap.  Loosely cover the dough with plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape the dough into a round.  Wrap each piece tightly in the plastic and refrigerate for at least 2 hour and up to 24 hours.

for the filling

4.  Put the sugar and butter into a saucepan and when the butter has melted, add the apples, cinnamon and nutmeg – slowly cook for 15 minutes with the lid on, turn off the heat and allow to cool.

5.  Tip the apple mixture into a sieve for 15 minutes, allowing the juices to collect in a bowl at the bottom.

6.  Add the cornflour to the reserved juice and whisk together.  Set aside to roll out the pastry.

7.  Rolling out the bottom crust, remove the disc of dough from the fridge, but keep the other round refrigerated. Dust your work surface with flour and using a floured rolling pin, roll out to a 13-inch circle (Rolling the dough between two layers of grease-proof paper /cling film will also stop it sticking).

8.  Butter a 26cm pie dish and line with the pastry, trimming off any excess with a sharp knife. Cover with plastic and place in the freezer for at least 30 minutes.

9.  When ready to assemble the pie, preheat the oven to 215C/425F.

10. Rolling out the top crust, remove the remaining round disc of dough from the refrigerator and let it sit until pliable enough to roll, then using a floured rolling pin, roll out to a 13-inch circle.

11.  Retrieve the pastry pie from the fridge and stir the cooled filling a few times, then scrape it into the pie shell, place the raspberries on top and spoon over the reserved juices.


12.  Place the dough over the filling, pressing the bottom and top crusts together to seal.  Pop the pie in the freezer for 20 minutes.

13.  Cut steam vents into the top of the pie and brush the pie with milk and sprinkle with the sugar, then place it in a pre-heated oven for 35 – 40 minutes, until golden brown or crisp. Allow to cool completely for the filling to set.

To serve, slice the pie in portion sizes and serve with a generous helping of vanilla ice-cream or custard.

Apple Pie made by Noa.

Shared goodness by Stacey

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