Recipes

DRINK: SUMMER BESTIE
Ingredients:
4 teaspoons of Blendsmiths Beetroot
350ml milk - Dairy or non-dairy
Handful of ice 
 
Method:
Throw into a blender. Easy, delicious and super healthy
 
DRINK: KYOTO SUNRISE
Ingredients:
3 teaspoons of Blendsmiths Matcha
350ml milk - Dairy or non-dairy
Handful of ice 
 
Method:
Spoon Matcha into a jug and steam with 150ml milk 
Pour over a glass of 200ml cold milk and ice 
 
EAT: MATCHA PANCAKES
Ingredients:
2 eggs
2/3 cup milk (any kind - we love oat milk)
1/4 cup melted butter 1 teaspoon vanilla extract (optional)
1 cup flour
2 tablespoons Blendsmiths Matcha powder
1 tablespoon baking powder
1/8 teaspoon rock/Himalayan salt
 
Method:
In a large bowl, thoroughly whisk together egg, milk, vegetable oil (or melted butter), sugar, and vanilla extract.
Add flour, matcha powder, baking powder, and salt. Whisk until combined and batter comes together. It will be thick and, of course, very green.
Heat a cast-iron skillet over moderate heat. Brush with butter.
Using a 1/4-cup measure, transfer small mounds of pancake batter onto skillet. You can use a spatula to help even out the circle.
Once bubbles appear and pop on the surface of the pancake, carefully flip pancakes and cook for another minute or so.
Stack pancakes and serve hot with butter, maple syrup, and whatever other toppings you desire. We love blueberries, strawberries, floral decoration, yoghurt and if you're feeling naughty, gold old ice cream.
NIBBLES: MATCHA BROWNIES
Ingredients:
*Recipe Ingredients for Chewy Carob and Medjool Date Brownies👩🏼‍🍳*
2 cups activated pecans
1/4 cup raw cacao powder
1/2 cup powersuperfoods Digestive booster blend (or sub for straight carob)
2 cups (approx 24) Medjool dates, pitted
1/4 cup roasted almond butter
Pinch of good-quality salt
.
*Recipe Ingredients for Matcha Cashew Frosting 🌱*
1/2 cup raw cashews, soaked 4 hours in water then drained
1/4 cup coconut yoghurt (@coyo_uk)
1 tsp pure vanilla extract
2 tsp matcha powder
1/4 cup rice malt syrup
1/4 cup coconut oil
.
Method:
1. Add pecans, cacao powder, salt and digestive powder to a high-speed food processor. Pulse until small crumbs form.
2. Add dates and almond butter and pulse again until a large sticky ball forms, then add the dough to a lined cake tin (we used a 15cm square one). Press down to form an even brownie base, then place into the freezer to set for 2 hours before making the frosting.
3. To make the frosting, melt the coconut oil in a saucepan. Set aside to cool for 5 minutes (to around body temperature). 4. Once cooled, add to a high-speed blender with the remaining frosting ingredients. Blend on high until very smooth, then pour onto of the brownie base. Set again in the freezer for a minimum of 2 hours.
.
To serve, remove from freezer and cake tin. Cut into 10 slices.
 
DRINK: PINK PANTHER
Ingredients:
1 teaspoons of Blendsmiths Beetroot
Single or double shot of Gin (Gin of choice)
Handful of crush ice
Glass of Tonic
 
Method:
Mix all the ingredients in a cocktail shaker and shake
Pour into a glass through a strainer
Garnish
 
DRINK: The Cha Cha Chai
 
Ingredients:
3 teaspoons of Blendsmiths Chai
250ml milk - Dairy or non-dairy
Handful of ice 
 
Method:
Spoon Chai into a jug and steam with 200ml milk 
Pour over a glass of 50ml cold milk and ice 
 
DRINK: SWEET GOLDEN MILK
Ingredients:
4 teaspoons of Blendsmiths Turmeric
300ml milk - Dairy or non-dairy
Handful of ice 
 
Method:
Spoon Turmeric into a jug and steam with 300ml milk 
Pour over a glass filled with ice
 
BREAKFAST SMOOTHIE BOWL: MINTY MATCHA
Ingredients:
250g Yoghurt of choice
100ml milk
Pine nuts
Almonds
Pistachios
Fresh mint
A teaspoon of Blendsmiths Matcha
 
Method:
Mix yoghurt, milk, fresh mint and matcha into a blender.
Decorate with nuts and edible flowers
 
BREAKFAST GRANOLA: BEET THE BOWL
Ingredients:
250g Plain yoghurt 
50ml milk
Raspberries
Blueberries
Strawberries
Honey
Granola
A teaspoon of Blendsmiths Beetroot
 
Method:
Mix yoghurt, milk and Blendsmiths Beetroot into a blender.
Fill a pot with fruits, pour yoghurt mix in, add granola and drizzle with honey
 
POPSICLES: SCHOOLS OUT
Ingredients:
7 Teaspoons of Blendsmiths Turmeric
100g Plain Yoghurt
200ml milk - Dairy or non-dairy
60ml cold water
 
Method:
Steam turmeric and milk
Pour into a blender and add yoghurt and water
Once blended, pour into sections and freeze overnight
 
COOKIES: TURMERIC ON SEA
Ingredients:
100g Vegetable oil
100g Coconut Sugar
100g Raisins
1 Large egg, beaten
1 tsp ground cinnamon
140g Plain flour
300g Oats
3 tbsp Blendsmiths Turmeric blend
Pinches of sea salt 
 
Method:
Pre-heat oven to 180C and line two baking trays
Pour boiling water over raisins and soak for 10 minutes
Mix coconut sugar, oil, cinnamon and egg into a bowl along with the water from the raisins
Add in the oats, flour, turmeric, salt and mix thoroughly
Drop heaped tbsp of cookie dough on to a greased baking tray and bake for 12 - 15 minutes
 
COCKTAIL: MAKERS CHAI
 
Ingredients:
2 tbsp Blendsmiths Chai Powder
1 tsp of Honey
6oz Almond Milk
6oz Filtered Water
1oz Makers Mark (small batch)
A handful of crushed ice
Branch of Rosemary
 
Method:
Steam or heat Chai and Almond Milk
Pour contents into a martini shaker, add water and crushed ice
Add Bourbon (We used Makers Mark small batch)
Add honey
Shake vigorously before pouring through a strainer into a glass of choice (over ice if you prefer)
Garnish with Rosemary
COCKTAIL: CHAI RUSSIAN
Ingredients:
60ml Vodka (We used Whitley Neill)
2 tbsp Kahlua
1 tbsp fresh cream
1 tsp Blendsmiths Chai Powder
Cubes of ice
 
Method:
Add cubes of ice to a cold glass
 
Add the rest of the ingredients into a shaker and shake hard
Pour contents over the glass of ice