Claire Turnbull from Mission Nutrition and Healthy Food Guide Nutritionist sent us this smoothie recipe she makes using Orchard Gold Blueberries.  It's become our new smoothie.

Berry Smoothie with Greens 150mls trim milk 100mls water (add more if needed) 2 tablespoons of protein powder (vanilla is best) or 2 tsbp of vanilla yoghurt ½ - ¾ cup ORCHARD GOLD blueberries Handful of baby spinach leaves 2 tsp ground LSA

Claire Turnbull, BSc (Hons) Dietetics UK, NZ Registered Nutritionist Managing Director of Mission Nutrition & Healthy Food Guide Nutritionist

Kelly and Shannon (whom some of you may know from her Shaaanxo Beauty Channel - NZ's most popular Youtube TV channel) have been making some dishes with Orchard Gold Berries.   Here they are making a Lemon and Berry Cheesecake - using Orchard Gold Premium Mixed Berries and Luscious Raspberries.  It tastes great!

Watch Kelly and Shannon make it here http://www.youtube.com/watch?v=r0V6yB1joP8&feature=player_detailpage     

Today we welcomed Simon Cochrane, Ironman, at our office, to confirm Orchard Gold’s sponsorship of Simon over the next three years.  Simon, who after some fantastic results around the world, turned professional earlier this year, is set for big things in the near future.

Pictured:  Simon Cochrane, Miranda Ffowcs Williams, Jason Foord.

Orchard Gold Director, Jason Foord, says “Simon is a fine young athlete, with a hunger for success on the world stage and we see him as great ambassador for our products”. We’ll be following his training and races with great interest and look forward to his regular updates. Simon will also contribute some healthy berry recipes from time to time.

Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries.  Its easy to make and super delicious.  You could use any of the Orchard Gold packs to make this cake.

Super Berry, Yoghurt and Polenta Cake (gluten-free) Recipe ©copyright Julie Le Clerc 2012 Serves 12 Ingredients: 4 large eggs 300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt 1/2 cup icing sugar, sifted 1/3 cup Airborne Manuka honey 70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin 70g (2/3 cup) ground almonds 1/3 cup potato flour (or fine rice flour) 1 1/2 tsp gluten-free baking powder Finely grated zest of 1 lemon 2 cups Orchard Gold frozen Super Fruits Mixed Berries Gluten free icing sugar, to dust Extra EasiYo yoghurt, to serve Extra Airborne Manuka honey, to drizzle

Make this cake with: Or try it with:        or

1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta. 2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries. 3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean. 4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.

Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:  http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx 

Julie Le Clerc made this tasty Vanilla Berry Filo Strudel on TV3's Cafe Secrets recently.  She used Orchard Gold Frozen Super Fruits Mixed Berries - a combination of blackcurrants, raspberries and blueberries.  

Episode 6 - Vanilla Berry Filo Strudel Recipe ©copyright Julie Le Clerc 2012 Serves 6 2 1/2 cups Orchard Gold frozen berries Seeds from 1 Equagold vanilla bean 1/4 cup caster sugar 3 tbsp cornflour 6 sheets Timos filo pastry Olive oil, to spray Icing sugar, to dust

Make this with:

1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside. 2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered. 3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up. 4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve.

Watch Julie making this delicious berry strudel at Humbug Cafe, in Auckland's New Lynn on TV3's On Demand http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-6/tabid/59/articleID/7869/MCat/369/Default.aspx