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Soaring Free Superfoods  ♻️ Organic ♻️ Raw ♻️ 100% Vegan ♻️ Ethically Sourced ♻️ Biodegradable Packaging Products also available on our Online Store! Click the link below👇

We hope all you superfoodies have a beautiful weekend! 😁🌈💛 Here’s another tasty treat by @withlovefromfrances using our faves: Camu Camu, Dark and Decadent Vegan Chocolate Bar, Goji Berries & Cacao Nibs 🤤😍 —
Chocolate Camu Camu Apricot Bars🍑🍫

INGREDIENTS: 
50g desiccated coconut
40g oats
100g sesame seeds
50g buckwheat groats
5-10g Soaring free Superfood Camu Camu powder 
160g apricots, softened in warm water and drained
30g goji berries, softened in warm water and drained
75g agave syrup 
2 tbsp coconut oil —
Garnish:
Dried apricots, finely chopped
Goji berries
Soaring Free Superfoods cacao nibs 
50 - 100g Soaring Free Superfoods dark and decadent raw chocolate bar or vegan ganache (see note).

HOW TO MAKE IT: 
1.  Line a baking tray or square cake tin with baking paper or grease lightly with coconut oil
2.  Place the desiccated coconut, oats and sesame seeds into a food processor and blitz on a high speed for 30 seconds. 
3.  Add the remaining ingredients, blitz on a high speed until the mixture begins to clump together and starts to form a ball. 
4.  Press the mixture into your prepared tin, until it is approximately 2cm thick. Then place into the fridge for 15 minutes to firm up. 
5.  While the bars are in the fridge, slowly melt the chocolate in bain-marie then set aside. Once the bars have become harder, slice, dip and drizzle with chocolate and decorate with chopped dried apricot, goji berries and cacao nibs.
6.  Place in an airtight container in the fridge to allow the chocolate to harden if it’s a hot day otherwise allow the chocolate to set, this may take up to an hour. *Note: To make vegan ganache, combine 100g of finely chopped Soaring free superfood Dark and decadentraw chocolate with 2 tablespoons of warm coconut cream in a clean dry bowl, mixing until the chocolate has melted and the ganache is smooth and velvety in appearance. 🙏

Our weekly newsletter is out which means we have another weekly special 👏🌈 🌱 Spirulina is efficient at absorbing toxins, protects the kidneys and alkalises the body, which means a healthier internal system. 💪 // 📷 Credits: @natteats
Get 20% OFF SPIRULINA until 8 August. 🙏

👉 Hit the link in our bio 👈

Happy Hump Day Superfoodies! Here’s a brain boosting, immunity strengthening, calming, anti-viral, teeth and bone strengthening and DELICIOUS smoothie recipe to get you through the rest of the week. 😁🙏
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Minty-Green Choc Chip Smoothie with Camu 🌱🍫🍌🍯

500ml water
2 bananas (frozen or add 8-10 ice blocks)
1T Almond Butter
1T Super Shake Green Alkaliser
1 bunch fresh mint
1t Camu Camu Berry Powder
1t honey
1 handful Cacao Nibs

Last week’s #MondayMotivation post we showed you the steps to help you compost our Soaring Free Superfoods packaging at home. 🌱♻️

We would LOVE to see how you are making use of our packaging! Tag us in your Instastories 😊🌻💛🙏 #PlasticFreeJuly

We have another awesome recipe by @withlovefromfrances with not one, but three components to make up an incredible Green Alkaliser dish! 💚

Super Shake chickpea crêpes: 🥞
Makes: 6 - 8 crêpes 
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INGREDIENTS: - 1 cup chickpea flour - 1 ¼ cup water - 2 Tbsp olive oil - pinch of pink Himalayan salt - 3 Tbsp Soaring free Superfoods Super Shake Green Alkaliser
- 3 Tbsp coconut sugar (for sweet crepes) 
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HOW TO MAKE IT:
1.  Place the chickpea flour into a large bowl. Add 1/3 of the water and whisk until smooth. Add the remaining ingredients and whisk to form a smooth batter.
2.  Set aside and allow the batter to rest for 15 minutes (the mixture can be made the day before and stored in the fridge until required). 3.  Heat a non-sick frying pan on a medium heat. Lightly grease with olive oil or coconut oil, then pour in approximately 1/3 cup of the mixture into the pan. Cook for 1 minute or until golden in colour and the top side is no longer runny, then flip and cook for a further 2 minutes. Set aside and cover the crêpes with a clean & damp cloth, to prevent them from drying out. 
4.  Repeat this with the remaining batter and enjoy in a sweet or savoury alkalising bowl. 
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Alkalising Pumpkin Seed Butter: 🌱
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INGREDIENTS: - 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 Tbsp coconut oil - pinch of pink Himalayan salt - 2 Tbsp Soaring free Superfoods Super Shake Green Alkaliser
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HOW TO MAKE IT:
1.  Lightly toast the pumpkin and sunflower seeds in a non-stick pan or on a baking try.
2.  While still warm, place the seeds into a food processor and blitz on high speed for 5 minutes. 
3.  Add the coconut oil and salt, then blend for a further 5 minutes or until the mixture is smooth and silky. Once smooth, add the Super Shake Green Alkaliser, blend and transfer into a glass jar. 
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Super Shake Basil & Coconut Yoghurt: 🥥
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INGREDIENTS:
- 1 cup vegan coconut or cashew nut yoghurt - 1 Tbsp Soaring free Superfoods Super Shake Green Alkaliser
- A handful of fresh basil leaves 
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HOW TO MAKE IT:
Place all ingredients into a jug blender or @nutribullet_sa and blend until smooth, serve with Super Shake chickpea crêpes. 🍅🥑

#PlasticFreeJuly

For this week’s Monday Motivation feature we’re showing you a few easy steps to help you compost your Soaring Free Superfoods packaging at home and do your bit to save our beautiful planet 🤗🌱🌍🙏

Happy Friday! 😁🌈🌱 To kick-off the weekend right we’re sharing another @thehonestgrazer recipe which so happens to be her favourite! 🤗 A super yummy Vegan French Toast with Choc-Nut Caramal Banana Slices 🤤🍌

INGREDIENTS

French Toast:
4 slices very stale bread (this is crucial – I used sourdough)
4 tbsp @soaringfreesuperfoods Vanilla Super Chia
1-1.5 cups Plant Milk
1 tsp vanilla essence
1 tsp cinnamon
Dash nutmeg (optional)
pinch sea salt

Caramel Bananas:
2 bananas, sliced length ways
4 tbsp @soaringfreesuperfoods Coconut Nectar
4 tbsp coconut oil / cream
Sea Salt

HOW TO MAKE IT:

If you have a blender or milling blade I recommend milling the Soaringfree Superfoods Vanilla Super Chia until fine before mixing it with plant milk, vanilla, spices and sea salt together. Soak the slices of stale bread in the chia milk mixture, add more milk if it is too thick or soaking up too much too quickly. Once it has soaked through, fry in a pan over a medium heat until it crisps up and turns brown.

For the bananas, add the coconut nectar, coconut oil/cream and salt in a pan over a low – med heat. Add the slices and fry until it forms a caramel char on the banana. —
Serve with lashings of nut butter, I recommend macadamia nut or peanut butter, then add the bananas and pour remaining caramel over, finally drizzle some melted 85% dark chocolate and sprinkle toasted nuts / seeds for extra crunch. 🙏

We’re featuring a fan favourite for this weeks newsletter - Chia Seeds! 🌱

Packed with essential proteins, fats, vitamins & minerals! Chia Seeds are known to nourish your brain, improve energy levels and to reduce inflammation to improve your overall health. 💪🤓🤸‍♀️

20% off Chia Seeds until 25 July. 🙏
👉 Hit the link in our bio —
📷: @novaturient_rooted_raw

It is Mandela Day coming up on Wednesday and to celebrate the great Nelson Mandela on what would be his 100th Birthday, we would like you to join us as we spend at least 100 minutes cleaning up litter and plastic waste on Camps Bay Beach as well as the surrounding grass areas - as we do our bit to save our magnificant ocean! ♻️🌊🏖
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Instead of sitting in traffic for hours whilst missing a gorgeous sunset, come find the Madiba in you and help the Soaring Free Superfoods team aswell as our collaborating partner @wastelessafrica make this beautiful place a waste-free one. Bring along your kids, friends, family etc. The more hands and eyes, the better! 🤗😁
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Find more info on the Soaring Free Superfoods Facebook page 🙏

HAPPY FRIDAY SUPERFOODIES 😁💛🙏
@alexpiaramcg is almost two weeks into her Vegan Challenge and we’re super excited to be supporting her throughout her journey! 🤩 Our Goji Berry and Matcha Mint Chocolate Bars have been her personal faves so far and she has been trying all different kinds of recipes with our handy Soaring Free Superfoods book. 👩🏻‍🍳😍 Follow her journey and keep your eyes peeled to see more exciting new things this beauty is trying out this month. 👀🌱
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You can use @alexpiaramcg discount code to receive 15% OFF your Soaring Free Superfoods orders directly from our website. You are able to use this code as many times as you like till the 31 July 😱 Head to her profile for more info. ❤️

Today is the last day you can get 20% off our Black Maca Powder so we thought it’s only fitting to give all you beautiful people an easy warm Baked Apple & Black Maca Porridge with Salted Caramel Sauce recipe by the incredible @withlovefromfrances . Enjoy! 😍🙏🍏
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INGREDIENTS
2 cup oats 
2ripe bananas, mashed 
2 Tbsp (15ml) Soaring Free Superfoods Black Maca Powder 
1 large pinch of pink Himalayan rock salt 
2– 3 medium sized apples, thinly sliced or chopped 
3 Tbsp (45ml) Chia seeds 
½ cup (125ml) nut milk 
1 tsp (5ml) ground cinnamon 
1-2 Tbsp (15 - 30ml) Coconut sugar (optional) 
Salted Caramel Sauce 
5 medjool dates, pitted and softened in warm water 
3 Tbsp (45ml) almond butter 
1,5 Tbsp (23 ml) Soaring Free Superfoods Black Maca Powder 
1 large pinch of pink Himalayan rock salt 
150ml – 200ml lukewarm purified water (see notes) 
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HOW TO MAKE IT: 
1. Preheat the oven to 180°C. 
2. Place the oats into a large bowl, cover with boiling water and leave to soak for 15 minutes or until the oats are soft. 
3. While the oats are soaking, combine the remaining porridge ingredients in a bowl and set aside. 
4. Once the oats have softened and have absorbed the water, stir in the combined porridge ingredients. 
5. Pour the porridge mixture into a baking dish and bake 30 minutes or until golden. 
6. While the porridge bakes, place all salted caramel ingredients into a jug blender or @nutribullet_sa and blend until smooth. If the sauce is very thick, add small amounts of water until it becomes a pourable consistency. —
This baked porridge is best enjoyed warm, served nut milk, fresh berries or sliced banana and the salted caramel sauce. 🍌
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NOTE: - The Salted Caramel Sauce should be of a pourable, velvet consistency but it is also wonderful when thick and spreadable. I suggest trying it on lightly toasted bread, topped with blackberries and a pinch of pink Himalayan rock salt. 🤤

Happy World Chocolate Day! 🍫
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With our range of Organic Raw Chocolate Bars, you can celebrate chocolate everyday of the year feeling guilt-free 😁💛
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Which bar is your absolute fave? 🙏

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