Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

Orchard Gold Blueberry Raspberry Brownies

 
I know that we see 'Treat Yo Self' everywhere, but maybe that's a good thing? It's incredibly hard to deny yourself every sweet thing - especially on special occasions (birthdays, anniversaries, graduations...). So instead of saying no, say the occasional yes to a healthier version! 
 

Raspberry Blueberry Chocolate Brownie
 




Orchard Gold Blueberry Raspberry Brownies
 

80g reduced fat spread, melted
1/4 cup brown sugar
2 eggs
1/2 milk, trim
1 banana
1/3 cup dark cocoa powder
3/4 cup flour
1/2 cup self raising flour
50g chocolate buttons
50g white chocolate buttons
75g Orchard Gold Blueberries
75g Orchard Gold Raspberries
 

1. Mix together the spread and sugar, before beating in the eggs.
2. Fold in the milk, banana, cocoa, and flours and then the chocolates and berries until just combined.
3. Pour the mixture into a lined 20cm tin and bake for 25 mins at 180°C, or until it is firm to the touch. 

 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 

Orchard Gold Wild Blueberry Snowballs

 
We've all experienced that drop in energy (and motivation!) a couple of hours after lunch. It's hard not to grab the nearest snack food and devour it. Unfortunately, often the nearest snack food is not the healthiest! These little balls of goodness will give you an awesome boost of energy and are far healthier than that chocolate bar... Best of all, this recipe is quick and easy - it's all over before it even starts!
 

Blueberry Snowballs edited
 



Orchard Gold Wild Blueberry Snowballs
 

1 cup The Smoothie Collection Naked Wild Blueberries (thawed)
12 dates
1/2 cup chia seeds
1/2 cup almond butter
1 cup oats
Handful of desicated coconut
 

1. Thaw out some wild blueberries, keeping any juice that leaks out of the berries.
2. In a food processor, blitz up the dates before adding in all other ingredients, except the coconut.
3. Pulse the processor to blend together the ingredients. 
4. Hand roll the mixture into small balls before rolling in coconut to coat.
5. Refrigerate for about an hour before devouring.
 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Blueberry and Lemon Cake

 
While we're sure this is meant to be a lovely tea cake, it is also a superbly light birthday cake! Who doesn't gorge themselves on their birthday? It's one of the few days a year that you can do so, guilt-free. But, doesn't anyone experience that 'over full' feeling that means you can't really enjoy the cake?? What a waste! That's where this simple cake saves the day. It is much lighter than a chocolate mud cake, but is just as scrumptious! 
 

Blueberry Lemon Cake-858
 

Orchard Gold Blueberry and Lemon Cake

2 eggs
1 cup sugar
1 cup light sour cream
2/3 cup melted butter
1 tsp vanilla
2 cups self-raising flour
1 Tbsp lemon juice
1/2 Tbsp lemon zest
2 cups Orchard Gold Supreme Blueberries
1 Tbsp corn flour
1/2 tsp lemon juice

1. Light grease or line a round cake tin and preheat oven to 180˚C and thaw the blueberries.
2. Beat together eggs and sugar for about 5 minutes or until lightened in colour and thick.
3. At a low speed, beat in the sour cream, melted butter, and vanilla until well combined.
4. Add in the self raising flour, 1/3 at a time, gently mixing between each addition, adding in the lemon juice and zest with the last third. Be careful not to over mix.
5. Drain any excess juice from the thawed blueberries and coat with corn flour and lemon juice, mixing until well combined.
6. Pour half of the cake batter into the cake tin and spread out gently with a spatula. Spinkle half the blueberries over the batter. Spread the remaining batter and top with the remaining blueberries, pushing them slightly into the batter.
7. Bake for 45 - 55 mins. Let the cake rest in the tin for 15 mins, before removing to cool completely.

Sprinkle with icing sugar and serve with a dollop of greek yoghurt.

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Premium Mixed Berries Butter
with French Toast

 
We thought we'd use some of the last warm, sunny weather for a well deserved Sunday Brunch! What says 'brunch' more than some delicious French Toast? And what goes more with French Toast than berries?! ... Nothing. 

This berry butter is so simple to make, but adds so much to your standard french toast. Even if you are not a butter person (myself included!), the berry butter has so much berry flavour, you forget there's actual butter mixed in!
 
Berry Butter with French Toast
Orchard Gold Premium Mixed Berries Butter with French Toast

150g butter, softened not melted

½ cup Orchard Gold Premium Mixed Berries

½ baguette (can be a few days old!)

½ cup milk

2 eggs

½ tsp cinnamon

1 Tbsp sugar

1. Beat the softened butter, then stir in the berries until just combined. Turn the butter out onto plastic wrap laid over a sheet of tinfoil. Wrap the butter up and twist the ends, twisting the butter into a taut, tube shape. Put in the freezer for 30mins to firm up.
2. Cut up the baguette, either in circle or long, diagonal shapes. In a bowl, whisk together the eggs, milk, sugar, and cinnamon.
3. Soak the baguette slices in the egg mixture for a few seconds before placing in a hot, buttered pan. Fry on each side for 2-3 minutes, or until golden brown.
4. Serve the French toast with slices of berry butter, topped with extra berries, Greek yoghurt, and a drizzle of maple syrup. 
 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Blueberry Crumble Bars

 
Now that the weather is cooling down, we're excited to have an excellent reason to eat warm desserts again (you have to warm up somehow, right??) ! These blueberry crumble bars are quite versatile. They're good for a morning/afternoon tea with visiting friends and family, but they're also perfect for dessert with some vanilla ice cream, while binge watching Netflix, under a warm blanket! 

They're so easy to make; you only have to use one bowl! In an airtight container, the bars will last about 10 days in the fridge. But we're sure they'll be gone long before then!
 
Blueberry Crumble Bars edited 2-683


Orchard Gold Blueberry Crumble Bars
Crumble and Crust
1/2 cup melted butter
1 cup flour
3/4 cup rolled oats
1/2 cup white sugar
1/4 cup soft brown sugar

Blueberry Filling
2 cups Orchard Gold Blueberries
1/3 cup white sugar
2 Tbsp lemon juice
2 tsp cornflour

 
1. Preheat oven to 180°C and line a flat pan, about 20cm x 20cm.
2. To make the crumble and crust, in a large bowl, mix butter, flour, oats, and sugar together. The mixture should be like sand, with some larger crumble pieces. 
3. Put 1 cup of crumble aside (for the top crumble), and press the remaining crumble into your pan quite firmly.
3. To make the blueberry filling, in the same (now empty) bowl, stir the blueberries, sugar, lemon juice, and cornflour until the blueberries are well coated. Pour the bluberries, and any liquid sugar in the bowl, evenly over the crumble base. 
4. Take the crumble that was put aside and sprinkle over the blueberry filling evenly. 
5. Bake for 55 minutes or until the crumble is pale golden and the filling has 'set'. Allow the bars to cool completely before cutting. 


 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 

Orchard Gold Super Fruits Berry Curd

 
Curd is an amazing thing. Both sweet and sour, creamy and fruity, it can really add some wow factor to a standard baked good! We made our berry curd with our Orchard Gold Super Fruits Mixed Berries. The blackcurrants in this mix are quite a sour berry, so it balances perfectly with the sweeter blueberries and sugar in the curd. As curd is quite a sweet thing, we paired it with a plain scone, but we know it would taste good - maybe even better- with some vanilla ice cream!
 
Berry curd with scones




Orchard Gold Super Fruits Berry Curd
3 1/2 cups Orchard Gold Super Fruits Mixed Berries
2/3 cup white sugar
1 Tbsp cornflour
2 Tbsp lemon juice
3 eggs
1 Tbsp butter
 
1. Defrost the berries in the microwave, then place the berries in a blend and blend until smooth. To ensure a smooth curd, remove the seeds by pressing the puree through a fine mesh sieve over a medium bowl. Throw the seeds out. You'll need a cup of seedless puree; anything extra can be kept in the fridge for another day.
2. In a saucepan, whisk together sugar and cornflour then stir in the puree, lemon juice and eggs. Over a medium heat, bring the puree to a boil, whisking constantly. Once at a boil, reduce the heat and simmer for 1 minute, or until the curd is thick. 
3. Once thick, remove from heat and whisk in the butter. Leave to cool slightly, before spooning into a container to cool further in the fridge. Refrigerate overnight before using.
 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 
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Orchard Gold Blueberry Crumble Cake

Written by Saskia on August 28th, 2015.      0 comments

Spring is nearly upon us! Not only are we starting to see daffodils popping up everywhere, but the days are getting lighter and the weather a little bit warmer everyday. We are ready for summer!

But before the weather gets too warm, we thought we would sneak in one more 'wintry' recipe. This Blueberry Crumble Cake works well with the cross over of seasons and it's perfect for a morning or afternoon tea with a hot cuppa!

1 cup white sugar
3 cups plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
250g margarine/softened butter
1 egg
1/2 cup white sugar
3 teaspoons cornflour
4 cups Orchard Gold Supreme Blueberries


6. Bake for 40 minutes, or until the top is slightly brown. Allow
5. Crumble the rest of the base mixture over the berries.
4. In another bowl, mix in sugar, cornflour, and blueberries. Stir gently until the berries are lightly coated, then spread evenly over the base.
3. With a fork, blend in the margarine/butter and egg until it forms a crumbly dough like texture In a greased tray, place half of the crumble mixture and pat down to form the base.
2. In a bowl, stir together sugar, flour, baking powder, and cinnamon.
1. Preheat oven to 190 degrees
to cool before cutting.



blueberry crumble2-803
 
Serving Suggestion: Serve with a dollop of Greek yoghurt or freshly whipped cream!

Yum! Find our Orchard Gold Berries at all leading supermarkets.


 
 

ANZAC Day Blueberries

Written by Saskia on April 24th, 2015.      0 comments

We love our Orchard Gold Supreme Blueberries. How could you not with these great health benefits?!

 
According to new research out of the U.S., Blueberries have even more great health benefits. the clinical trial showed that eating a cup of Blueberries, every day, can help to reduce your blood pressure and arterial stiffness. 
Arterial stiffness, often developed from hypertension, can lead to cardiovascular problems further down the line.

In addtion to their low GI index and high antioxidant benefits, did we really need another reason to dive into some Blueberries?

You can use your Orchard Gold Supreme Blueberries to flavour you morning porridge, surprise your children with a homemade blueberry muffin in their lunches, or better yet, eat the Blueberries as a healthy snack, straight from the packet!

Check out the research at: http://www.andjrnl.org/article/S2212-2672(14)01633-5/abstract
03 Blueberries Spoon W
 
Here is a fun and easy ANZAC Blueberry Muffin recipe for the long weekend!

This recipe makes about 18 muffins.

Ingredients:
1 cup standard flour
2 tsp baking powder
1/2 cup dessicated coconut
1/2 cup rolled oats
1/2 cup wholemeal flour
1 cup soft brown sugar
1 cup Orchard Gold Supreme Blueberries

2 eggs
60g melted butter
1 cup milk
1/2 tsp baking soda
1/4 cup golden syrup

Preheat your oven to 190 degrees and grease/line muffin trays.
In a large bowl combine flour, baking powder, coconut, oats, wholemeal flour, brown sugar and stir in the blueberries.
In a separate bowl whisk the eggs and then stir in the butter, milk, baking soda and golden syrup.
Fold the wet ingredients into the dry. Mix very gently until just combined and spoon into muffin trays.
Bake for about 12-15 mins (depending on your oven), until golden and the top of the muffins spring back when gently pushed.

A great morning tea dish to serve and they also freeze well, so you can pop them in the kids lunches during the week!

Have a happy long weekend!

ANZAC Blueberry Muffins-971
 

Blueberry Crumpets ... with Orchard Gold or Trader Tom's Organic Blueberries

Written by Trisha on October 28th, 2014.      0 comments

We had some delicious blueberry crumpets while on holiday at a cafe recently ... Cafe Reka in the Dowse Art Museum in Lower Hutt ... they were fantastic. Served with grilled bacon and banana, and a little maple syrup.  
That got us thinking about crumpets and how to cook them and how best to incorporate the blueberries. Here's our first attempt ... they didn't last long.
 

Blueberry Crumpets
 

Ingredients:

125 ml milk
125 ml water
2 tsp caster sugar
2 tsp dried yeast (not breadmaker yeast)
1½ cups plain flour
½ tsp salt
½ tsp baking soda

125ml warm water
2 cups Orchard Gold or Trader Tom's organic blueberries
Blueberry Crumpet 1-948
 

milk and water and bringing it up to room temperature by heating gently. (If you heat it too much the yeast won't work.) Add the sugar and stir until it is dissolved. Sprinkle the yeast over the liquid, then mix in. Leave in a warm place for about 10 minutes, until it is frothy.the theMake the yeast starter by mixing

In a separate bowl, whisk together the flour and salt. Add the yeast starter when it is ready, and stir until the mixture forms a dough. Cover with a clean cloth and set in a warm place to rise for 45-50 minutes, until doubled in size.

Mix the baking soda into the last lot of warm water. Whisk this into the dough until it has formed a batter. Cover again and leave to rest for 30 minutes.

Heat a large frying pan or hotplate on a medium-low heat and grease it with oil or butter. Also grease the crumpet rings. (We used egg rings as we didn't have anything else ... they were fine, but made smaller crumpets than bought ones). Place the rings into the pan and pour a tablespoon of batter into each ring. Sprinkle several blueberries - we used 5-6 per crumpet on the batter, then top with some more batter, so that it comes up to the top of the ring - about 1cm high. Cook for about 4-5 minutes until bubbles appear and pop, and the top is slightly dry. Remove the rings and turn the crumpets over to cook the other side for 1-2 minutes.  

Serve drizzled with maple syrup or a little icing sugar.

How do you make crumpets?  What other berries would be great in the mix?

 
 

Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

Simon's Blueberry Protein Pancakes

Written by Trisha on May 30th, 2014.      0 comments

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

 

Sophia's Berry Smoothie Selfie

Written by Sophia on April 17th, 2014.      0 comments

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

 
Sophia's Smoothie Selfie
 

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   



 
 

Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

 

 

Dr Oz on TV3 2pm weekdays

Written by Carolyn on September 17th, 2013.      0 comments

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

03 Blueberries Spoon

 

Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf
Ingredients:

125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated
Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3
Method:

Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
 
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
 
Add the flour and the milk
alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
 
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
 
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.

 

Handy Crumble Mix
Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
Ingredients:
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter
Berries with Crumble Topping
Method:
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).

 



 
 

The 5 best ways to use Orchard Gold Blueberries

Written by Trisha on March 8th, 2013.      0 comments

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

 

 

1

 

For breakfast, with cereal, porridge, yoghurt, or Sunday morning hotcakes

Porridge with Berries

 

2

 

In smoothies

Berry Smoothie 2 1

3

Out of the pack, as a snack

03 Blueberries Spoon W

4

In muffins or other baking – scones, loaves

Blueberry Muffins on Green Board 1

5

For a quick dessert, in or with ice cream, yoghurt, whipped cream, custard, or pancakes

Blueberries and Yoghurt W

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

 

Sophia's Christmas Berry Dessert

Written by Trisha on December 17th, 2012.      4 comments

Sophia (8 years old) sent us this picture and recipe of the dessert she made for her family this week.  We think it is very cool.  Good one Sophia – we look forward to more of your berry recipes.  Sophia made this with Orchard Gold Blueberries - but you can use any of the Orchard Gold berries and it will taste great.

 
Sophia’s Christmas Berry Dessert

Ingredients:

2 tablespoons shredded coconut

For the Ice Cream:

1 cup Orchard Gold Blueberries (or other Orchard Gold berries)

1 cup cream

2 tablespoons icing sugar

Zest of half a lemon

To serve:  

1 tub of Yoghurt – your favourite flavour

1 Banana – sliced

Sophia's Christmas Dessert 2012

Method:

Place the coconut in a dry pan (i.e. no oil), and gently toast on a low heat.

 

To make the Berry Ice Cream place the Blueberries, icing sugar and lemon zest in a blender or food processor.  Add the cream slowly and blend until you get your desired texture – stop adding cream at this point. 

 

Place layers of berry ice cream, sliced banana, yoghurt, then toasted coconut, and repeat until the glass is full.  Finish with a sprinkle of the toasted coconut.

Makes 2 glasses.

Variation:  Replace the cream with milk or half milk and half cream.



 


 

 
 
 

Claire Turnbull's Berry Smoothie with Greens

Written by Jason on September 26th, 2012.      0 comments

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 1 1
Claire Turnbull, BSc (Hons) Dietetics UK,
NZ Registered Nutritionist
Managing Director of Mission Nutrition &
Healthy Food Guide Nutritionist

 

 

Cafe Secrets, Season 2, Episode 4, Julie Le Clerc's Vanilla, White Chocolate and Blueberry Blondie

Written by Trisha on August 20th, 2012.      0 comments

Have you been watching Café Secrets with Julie Le Clerc – she’s been making some delicious things with Orchard Gold berries.  It’s on TV3 at 5pm on Sundays.  Here is Julie’s recipe for Vanilla, White chocolate Blueberry Blondie, that was on yesterday’s show, courtesy of the TV3 website.  It tastes great.
 

Cafe Secrets, Season 2, Episode 4
Vanilla, White chocolate, Blueberry Blondie
Recipe©copyright Julie Le Clerc 2012

 

Makes 18

Make this with:

                     OG Blueberry web 1

150g Rolling Meadow butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3 large eggs
2 cups self-raising flour, sifted
1 1/2 cups Orchard Gold Frozen Blueberries
150g Whittakers white chocolate, coarsely chopped
Icing sugar, to dust
1 Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper leaving an overhang on all sides.

2 In a bowl, beat butter, sugars and vanilla until pale and creamy. Beat in eggs, one at a time then beat for 1 minute more.

3 Turn mixer speed to low and then gradually beat in the flour. Stir in the blueberries and white chocolate.

4 Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin then remove and cut in squares. Dust with icing sugar, to serve.
 

You can catch the program on TV3 on demand on
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-/tabid/59/articleID/7679/MCat/369/Default.aspx 

 

Your Daily Dose … Berry Smoothies

Written by FWL team on July 12th, 2012.      0 comments

A Berry Smoothie a great way to get part of your daily dose of berries.  We keep hearing how berries are very good for us – they’re full of antioxidants and Vitamin C.  We’re told they help prevent signs of aging, assist brain function, prevent heart disease and boost your immune system.  They’re a great after-exercise boost.  All this packed into delicious berries … you can’t help but feel great after having a Smoothie packed full of berries. 

Best of all, for those of us with busy lives, they’re quick and easy to make.  All you need is a blender, some berries and some liquid.  There’s a Smoothie for everyone in the family or workplace. 

 

We all have our favourite Berry Smoothie.  Here are some of ours:

 
  • ** Use
    Place 2-3 ice cubes, 1 cup Orchard Gold Blueberries*, 1 teaspoon ground cinnamon, 1-2 tablespoons liquid honey, ⅓ of a standard size banana and 2 cups of milk** into a blender.  Blend for 60 seconds until smooth.  Pour into glasses and serve.   Serves 2.  Mmmmm.  Enjoy.
    *  Use Orchard Gold Smoothie Berries in place of Blueberries.
    Blair has two young sons who enjoy Dad’s Velvet Smoothie:  
    lactose free milk or soy milk in place of regular milk                                                                          
     
  • Carolyn found making and sharing Blueberry Smoothies with her teenage son was a great way to ensure he got something healthy in his day, and an enjoyable way to connect.  For Carolyn’s Blueberry Yoghurt Smoothie blend a banana, 4 tablespoons Greek Yoghurt, 2 cups Apple Juice, and 1 cup Orchard Gold Blueberries until smooth. Serves 3. 
     
  • Scott’s after-gym replacement Smoothie:  Blend ½ a banana, 2 heaped tablespoons vanilla protein powder, ½ cup of Orchard Gold Super Berries, and 1½ cups water.  
     
  • Trisha’s Anytime Anywhere Berry Smoothie:  Place 1 cup fruit juice, 1 cup water, and 2 cups Orchard Gold Smoothie Berries in a blender.  Blend until smooth then strain into glasses.  Alternatively, let the Smoothie sit in the blender for 2 minutes so that the seeds drop to the bottom of the blender then pour the Smoothie into tall glasses, leaving the seeds behind.             
B Smoothie W

Look on the packs of Orchard Gold Berry Smoothie for more ideas for berry smoothies, and get your “daily dose” every day. 

What’s your favourite Berry Smoothie?   Why are strawberries so popular in smoothies?  Banana or no Banana?  Dairy or non-dairy?  

 
Email me when new posts are made to this blog

Orchard Gold Blueberry Crumble Cake

Written by Saskia on August 28th, 2015.      0 comments

Spring is nearly upon us! Not only are we starting to see daffodils popping up everywhere, but the days are getting lighter and the weather a little bit warmer everyday. We are ready for summer!

But before the weather gets too warm, we thought we would sneak in one more 'wintry' recipe. This Blueberry Crumble Cake works well with the cross over of seasons and it's perfect for a morning or afternoon tea with a hot cuppa!

1 cup white sugar
3 cups plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
250g margarine/softened butter
1 egg
1/2 cup white sugar
3 teaspoons cornflour
4 cups Orchard Gold Supreme Blueberries


6. Bake for 40 minutes, or until the top is slightly brown. Allow
5. Crumble the rest of the base mixture over the berries.
4. In another bowl, mix in sugar, cornflour, and blueberries. Stir gently until the berries are lightly coated, then spread evenly over the base.
3. With a fork, blend in the margarine/butter and egg until it forms a crumbly dough like texture In a greased tray, place half of the crumble mixture and pat down to form the base.
2. In a bowl, stir together sugar, flour, baking powder, and cinnamon.
1. Preheat oven to 190 degrees
to cool before cutting.



blueberry crumble2-803
 
Serving Suggestion: Serve with a dollop of Greek yoghurt or freshly whipped cream!

Yum! Find our Orchard Gold Berries at all leading supermarkets.


 
 

ANZAC Day Blueberries

Written by Saskia on April 24th, 2015.      0 comments

We love our Orchard Gold Supreme Blueberries. How could you not with these great health benefits?!

 
According to new research out of the U.S., Blueberries have even more great health benefits. the clinical trial showed that eating a cup of Blueberries, every day, can help to reduce your blood pressure and arterial stiffness. 
Arterial stiffness, often developed from hypertension, can lead to cardiovascular problems further down the line.

In addtion to their low GI index and high antioxidant benefits, did we really need another reason to dive into some Blueberries?

You can use your Orchard Gold Supreme Blueberries to flavour you morning porridge, surprise your children with a homemade blueberry muffin in their lunches, or better yet, eat the Blueberries as a healthy snack, straight from the packet!

Check out the research at: http://www.andjrnl.org/article/S2212-2672(14)01633-5/abstract
03 Blueberries Spoon W
 
Here is a fun and easy ANZAC Blueberry Muffin recipe for the long weekend!

This recipe makes about 18 muffins.

Ingredients:
1 cup standard flour
2 tsp baking powder
1/2 cup dessicated coconut
1/2 cup rolled oats
1/2 cup wholemeal flour
1 cup soft brown sugar
1 cup Orchard Gold Supreme Blueberries

2 eggs
60g melted butter
1 cup milk
1/2 tsp baking soda
1/4 cup golden syrup

Preheat your oven to 190 degrees and grease/line muffin trays.
In a large bowl combine flour, baking powder, coconut, oats, wholemeal flour, brown sugar and stir in the blueberries.
In a separate bowl whisk the eggs and then stir in the butter, milk, baking soda and golden syrup.
Fold the wet ingredients into the dry. Mix very gently until just combined and spoon into muffin trays.
Bake for about 12-15 mins (depending on your oven), until golden and the top of the muffins spring back when gently pushed.

A great morning tea dish to serve and they also freeze well, so you can pop them in the kids lunches during the week!

Have a happy long weekend!

ANZAC Blueberry Muffins-971
 

Blueberry Crumpets ... with Orchard Gold or Trader Tom's Organic Blueberries

Written by Trisha on October 28th, 2014.      0 comments

We had some delicious blueberry crumpets while on holiday at a cafe recently ... Cafe Reka in the Dowse Art Museum in Lower Hutt ... they were fantastic. Served with grilled bacon and banana, and a little maple syrup.  
That got us thinking about crumpets and how to cook them and how best to incorporate the blueberries. Here's our first attempt ... they didn't last long.
 

Blueberry Crumpets
 

Ingredients:

125 ml milk
125 ml water
2 tsp caster sugar
2 tsp dried yeast (not breadmaker yeast)
1½ cups plain flour
½ tsp salt
½ tsp baking soda

125ml warm water
2 cups Orchard Gold or Trader Tom's organic blueberries
Blueberry Crumpet 1-948
 

milk and water and bringing it up to room temperature by heating gently. (If you heat it too much the yeast won't work.) Add the sugar and stir until it is dissolved. Sprinkle the yeast over the liquid, then mix in. Leave in a warm place for about 10 minutes, until it is frothy.the theMake the yeast starter by mixing

In a separate bowl, whisk together the flour and salt. Add the yeast starter when it is ready, and stir until the mixture forms a dough. Cover with a clean cloth and set in a warm place to rise for 45-50 minutes, until doubled in size.

Mix the baking soda into the last lot of warm water. Whisk this into the dough until it has formed a batter. Cover again and leave to rest for 30 minutes.

Heat a large frying pan or hotplate on a medium-low heat and grease it with oil or butter. Also grease the crumpet rings. (We used egg rings as we didn't have anything else ... they were fine, but made smaller crumpets than bought ones). Place the rings into the pan and pour a tablespoon of batter into each ring. Sprinkle several blueberries - we used 5-6 per crumpet on the batter, then top with some more batter, so that it comes up to the top of the ring - about 1cm high. Cook for about 4-5 minutes until bubbles appear and pop, and the top is slightly dry. Remove the rings and turn the crumpets over to cook the other side for 1-2 minutes.  

Serve drizzled with maple syrup or a little icing sugar.

How do you make crumpets?  What other berries would be great in the mix?

 
 

Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

Simon's Blueberry Protein Pancakes

Written by Trisha on May 30th, 2014.      0 comments

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

 

Sophia's Berry Smoothie Selfie

Written by Sophia on April 17th, 2014.      0 comments

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

 
Sophia's Smoothie Selfie
 

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   



 
 

Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

 

 

Dr Oz on TV3 2pm weekdays

Written by Carolyn on September 17th, 2013.      0 comments

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

03 Blueberries Spoon

 

Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf
Ingredients:

125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated
Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3
Method:

Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
 
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
 
Add the flour and the milk
alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
 
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
 
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.

 

Handy Crumble Mix
Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
Ingredients:
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter
Berries with Crumble Topping
Method:
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).

 



 
 

The 5 best ways to use Orchard Gold Blueberries

Written by Trisha on March 8th, 2013.      0 comments

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

 

 

1

 

For breakfast, with cereal, porridge, yoghurt, or Sunday morning hotcakes

Porridge with Berries

 

2

 

In smoothies

Berry Smoothie 2 1

3

Out of the pack, as a snack

03 Blueberries Spoon W

4

In muffins or other baking – scones, loaves

Blueberry Muffins on Green Board 1

5

For a quick dessert, in or with ice cream, yoghurt, whipped cream, custard, or pancakes

Blueberries and Yoghurt W

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

 

Sophia's Christmas Berry Dessert

Written by Trisha on December 17th, 2012.      4 comments

Sophia (8 years old) sent us this picture and recipe of the dessert she made for her family this week.  We think it is very cool.  Good one Sophia – we look forward to more of your berry recipes.  Sophia made this with Orchard Gold Blueberries - but you can use any of the Orchard Gold berries and it will taste great.

 
Sophia’s Christmas Berry Dessert

Ingredients:

2 tablespoons shredded coconut

For the Ice Cream:

1 cup Orchard Gold Blueberries (or other Orchard Gold berries)

1 cup cream

2 tablespoons icing sugar

Zest of half a lemon

To serve:  

1 tub of Yoghurt – your favourite flavour

1 Banana – sliced

Sophia's Christmas Dessert 2012

Method:

Place the coconut in a dry pan (i.e. no oil), and gently toast on a low heat.

 

To make the Berry Ice Cream place the Blueberries, icing sugar and lemon zest in a blender or food processor.  Add the cream slowly and blend until you get your desired texture – stop adding cream at this point. 

 

Place layers of berry ice cream, sliced banana, yoghurt, then toasted coconut, and repeat until the glass is full.  Finish with a sprinkle of the toasted coconut.

Makes 2 glasses.

Variation:  Replace the cream with milk or half milk and half cream.



 


 

 
 
 

Claire Turnbull's Berry Smoothie with Greens

Written by Jason on September 26th, 2012.      0 comments

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 1 1
Claire Turnbull, BSc (Hons) Dietetics UK,
NZ Registered Nutritionist
Managing Director of Mission Nutrition &
Healthy Food Guide Nutritionist

 

 

Cafe Secrets, Season 2, Episode 4, Julie Le Clerc's Vanilla, White Chocolate and Blueberry Blondie

Written by Trisha on August 20th, 2012.      0 comments

Have you been watching Café Secrets with Julie Le Clerc – she’s been making some delicious things with Orchard Gold berries.  It’s on TV3 at 5pm on Sundays.  Here is Julie’s recipe for Vanilla, White chocolate Blueberry Blondie, that was on yesterday’s show, courtesy of the TV3 website.  It tastes great.
 

Cafe Secrets, Season 2, Episode 4
Vanilla, White chocolate, Blueberry Blondie
Recipe©copyright Julie Le Clerc 2012

 

Makes 18

Make this with:

                     OG Blueberry web 1

150g Rolling Meadow butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3 large eggs
2 cups self-raising flour, sifted
1 1/2 cups Orchard Gold Frozen Blueberries
150g Whittakers white chocolate, coarsely chopped
Icing sugar, to dust
1 Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper leaving an overhang on all sides.

2 In a bowl, beat butter, sugars and vanilla until pale and creamy. Beat in eggs, one at a time then beat for 1 minute more.

3 Turn mixer speed to low and then gradually beat in the flour. Stir in the blueberries and white chocolate.

4 Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin then remove and cut in squares. Dust with icing sugar, to serve.
 

You can catch the program on TV3 on demand on
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-/tabid/59/articleID/7679/MCat/369/Default.aspx 

 

Your Daily Dose … Berry Smoothies

Written by FWL team on July 12th, 2012.      0 comments

A Berry Smoothie a great way to get part of your daily dose of berries.  We keep hearing how berries are very good for us – they’re full of antioxidants and Vitamin C.  We’re told they help prevent signs of aging, assist brain function, prevent heart disease and boost your immune system.  They’re a great after-exercise boost.  All this packed into delicious berries … you can’t help but feel great after having a Smoothie packed full of berries. 

Best of all, for those of us with busy lives, they’re quick and easy to make.  All you need is a blender, some berries and some liquid.  There’s a Smoothie for everyone in the family or workplace. 

 

We all have our favourite Berry Smoothie.  Here are some of ours:

 
  • ** Use
    Place 2-3 ice cubes, 1 cup Orchard Gold Blueberries*, 1 teaspoon ground cinnamon, 1-2 tablespoons liquid honey, ⅓ of a standard size banana and 2 cups of milk** into a blender.  Blend for 60 seconds until smooth.  Pour into glasses and serve.   Serves 2.  Mmmmm.  Enjoy.
    *  Use Orchard Gold Smoothie Berries in place of Blueberries.
    Blair has two young sons who enjoy Dad’s Velvet Smoothie:  
    lactose free milk or soy milk in place of regular milk                                                                          
     
  • Carolyn found making and sharing Blueberry Smoothies with her teenage son was a great way to ensure he got something healthy in his day, and an enjoyable way to connect.  For Carolyn’s Blueberry Yoghurt Smoothie blend a banana, 4 tablespoons Greek Yoghurt, 2 cups Apple Juice, and 1 cup Orchard Gold Blueberries until smooth. Serves 3. 
     
  • Scott’s after-gym replacement Smoothie:  Blend ½ a banana, 2 heaped tablespoons vanilla protein powder, ½ cup of Orchard Gold Super Berries, and 1½ cups water.  
     
  • Trisha’s Anytime Anywhere Berry Smoothie:  Place 1 cup fruit juice, 1 cup water, and 2 cups Orchard Gold Smoothie Berries in a blender.  Blend until smooth then strain into glasses.  Alternatively, let the Smoothie sit in the blender for 2 minutes so that the seeds drop to the bottom of the blender then pour the Smoothie into tall glasses, leaving the seeds behind.             
B Smoothie W

Look on the packs of Orchard Gold Berry Smoothie for more ideas for berry smoothies, and get your “daily dose” every day. 

What’s your favourite Berry Smoothie?   Why are strawberries so popular in smoothies?  Banana or no Banana?  Dairy or non-dairy?