SNOG Healthy Treats Cookbook E-Book

Pablo Uribe

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Beschreibung

Snog is the hip new food brand responsible for bringing deliciously healthy frozen yogurt to London. Rob Baines and Pablo Uribe discovered frozen no-fat organic yogurt, (topped with fresh fruit and drizzled with the natural sweetener agave nectar) in Miami and the idea for an innovative business was born. They now have four super-stylish London stores - in South Kensington, Soho, Westfield and Covent Garden - serving frozen yogurt, toppings, drinks and gluten-free bakes. All are healthy and totally delicious treats you can enjoy without the guilt. In this irresistible new cookbook they share 60 of their favourite recipes with chapters on Frozen Treats, Gluten-free Baked Treats, Raw Food Treats and Smoothies & Drinks. Each recipe makes the most of delicious natural ingredients and is accompanied by an inspirational health tip. From Pomegranate Vanilla Pod Frozen Yogurt to a Iced Almond Chai, being good never tasted so great.Before founding Snog, Pablo Uribe worked in architecture and interior design, including designing a Miami beach house for Calvin Klein, and Rob Baines worked in investment banking and the speciality coffee market.

Leseprobe

This book is dedicatedto the pursuit of healthy eating and encouraging our physical, mental and spiritual well-being.

all about snog

Snog was born out of our passion for healthy eating. Having had Tinto, a coffee house in leafy Fulham in London since 2000, we wanted to open a new type of shop. After meeting up with our friend Lorraine, a nutritionist, we both mentioned how tired we felt after having a meal. She suggested it could be gluten related and suggested we gave up gluten for a month. It was hard as a lot of the foods we eat contain gluten – pasta, pizza, some soups, muffins and granola, for example – but we both decided to give it a go. After a month we both felt amazing. Our energy levels had increased and we felt very upbeat. We had been converted, having been able to experience first hand how what you eat defines the way you feel. We knew then that our next venture would be about healthy treats.

On our frequent trips to Miami, we would have my (Pablo’s) sister Xandi over for dinner and she would always make the same simple dessert. She would bring all the ingredients and right after dinner she would prepare Greek yogurt topped with fresh fruits, fresh mint leaves, dates and walnuts all drizzled with agave nectar. Little did we know then that this would be the inspiration for the Snog you buy in our shops. In 2007 when we started seeing frozen yogurt shops open up in the US we decided to bring the concept over to London. We were disappointed when we found out that the main ingredient in frozen yogurt was sugar. We remembered Xandi’s yogurt with agave nectar and took this as the starting point for our recipe.

We then embarked on finding a name and decided to call on a friend, Niall from ICO Design to help us. We briefedhis studio team and Snog as a brand was born. Having had an architecture practice in Miami and London, designing for the likes of Calvin Klein, we wanted the retail experience to be captivating. We teamed up with Dominic from Cinimod Studio to help us with the interior design and lighting and the design for the first shop came about.

Finding a location was difficult. There were no frozen yogurt shops in London and landlords were not keen on the idea. We finally opened our first shop in South Kensington and from the day we opened it was a success. People were obviously looking for healthy treats and the environment we had created was well loved too. We were inspired by a perfect British summer’s day. Our floor is a grass print, there are rolling clouds in the ceiling, the walls have prints of wild flowers and the seats are Shitake Stools by Marcel Wanders placed around outdoor garden-inspired tables. We then knew London was ready for more shops. We are fond of Soho’s vibrancy and mix so we chose to open our second shop there. This time it was much easier to convince the landlords. We then decided to open in Westfield White City, a great new mall in West London. Then Covent Garden came along, then a pop-up in Liberty of London and then King’s Road, Chelsea. Our first international shop was in Dubai. It get’s so hot in the Middle East we knew it would be a good fit. The shops are about the customer experience and have been our live billboards. We have done no marketing and word of mouth has been our best advocate. We strive to entertain and give consumers a healthy product in a fun, well-designed space. We are doing great work with people at the Royal College of Art. Tomas Alonso, a graduate, designed our limited edition spoons you get with a Snog Special. James Tooze, also a student there, designed our travelling pop-up which had Liberty of London as its first home, and we have more exciting projects in the pipline. We are striving to keep our customers engaged in order to keep Snog relevant.

The aim of this book is to bring to your home recipes that are good for you, easy to make and tasty. We teamed up with Mariana Velasquez and Cristina Arcila, both Colombian born. Mariana has worked with various magazines in the United States likeEating Well,SaveurandBon Appetit. Cristina’s passion is raw food and nutrition and she is permanently researching well-being and healing practices among different cultures. We all hope you will enjoy learning more about Snog, following our vibrant recipes and reaping the benefits of making healthy eating choices every day.

Pablo Uribe & Rob Baines

why eat Snog healthy treats?

When we eat wholesome fresh ingredients, our bodies becomes leaner, our skin glows and our energy levels increase. Our whole lifestyle shifts and ultimately becomes healthier. These food choices are powerful decisions that dictate what we look like and how we feel. Taking responsibility for how we nourish ourselves goes far beyond food; it’s who we are; it’s how we relate to the planet. Ultimately, if food keeps us alive, shouldn’t we consume lively foods?

Lively foods are whole, natural foods that contain valuable nutrients and support sustainability. As we consume these foods we enable our bodies to assimilate more nutrients and eliminate proper waste. Our bodies understand the composition of whole, natural foods and benefit from them when eaten in balanced amounts. The closer an ingredient remains to its pure and natural form, the more beneficial it will be for all of us. Ultimately, the origin, handling and quality of our food matters a great deal. It is our own responsibility to relate to the food we eat with greater consciousness. We need to stay informed about healthy and sustainable options. Choosing healthier foods should not mean sacrificing flavour in any way. It may mean exploring, planning or preparing foods with a bit more diligence, but that’s a small task in return for optimal health, well-being and longevity.

This shift towards a healthier lifestyle will expand awareness in many aspects of our lives. Inevitably we develop interest in the stories behind our food, itsorigins and how it affects all of us. It becomes clear why we need to treat food with greater significance. It is our very own preventive medicine and it dictates the quality of our life. It is our vital energy source and we have the privilege of making the ‘best’ possible choice every time.

Making the ‘best’ choice is crucial when it comes to eating sweet treats. Most of us love them, they are a celebration of life. Treats are a special delight; they should nourish our body and satisfy our soul. Choosing healthy treats will benefit our organs, our mind and our planet. May the recipes in this book inspire you to get adventurous and prepare many delicious healthy treats: food that we love and that loves us back.

what is agave nectar?

Agave nectar is a natural sweet alternative for people with sugar sensitivities and for those watching their nutrition. The agave plant is considered sacred in its native Central America, where its golden liquid is believed to purify the body and soul. Agave nectar is about 90 percent fructose and 10 percent glucose. This natural fructose has the lowest Glycaemic Index value (GI) of any sweetener (between 25 and 50 – refined sugar notches up a massive 92). This means that agave nectar will not raise our blood sugar levels andoverstimulate the production of insulin. This fructose-rich nectar has a neutral, yet concentrated sweetness that makes it ideal for preparing wholesome natural recipes. Agave nectar comes in light, amber and dark varieties and is available from healthfood stores and some larger supermarkets. Its flavour intensifies with the colour and I would recommend using light agave nectar for the recipes in this book. There are different ways to produce agave nectar and it is important to choose a good-quality, organic, fair-trade brand. Look for one that has not been boiled, altered and stripped of its nutrients. The purest agave nectar will be labelled ‘raw agave nectar’ and is derived from the sap collected when the plant’s flower has been cut off. This nectar contains iron, calcium, potassium and magnesium. Of course, agave nectar, like all sweeteners, should be consumed in moderation.

Agave nectar is widely available in health food stores and larger supermarkets. However, if you experience difficulty sourcing it, it can also be found at the following online stores:

UK

www.goodnessdirect.co.uk

www.groovyfood.co.uk

US

www.organicdirect.com

www.globalgoods.com

cooking notes

• All spoon measurements are level, unless otherwise specified.

• Eggs are medium unless otherwise specified and organic free-range eggs are strongly recommended.

• Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted oven, follow the manufacturer’s instructions for adjusting temperatures.

• When a recipe calls for the grated zest/peel of citrus fruit, buy unwaxed fruit and wash it well before using.

Snog pure frozen yogurt

We developed these recipes for the home, looking to achieve the tangy, fresh and clean tasting qualities of our frozen yogurt by using some of the same basic natural ingredients. At our shops we use specialized commercial equipment thatimparts the right amount of air and maintains the perfect temperature for smoothness.

720 ml / 3 cups plain Greek yogurt (0% fat)

360 ml / 11⁄2 cups organic low-fat milk

120 ml /1⁄2 cup agave nectar

2 teaspoons freshly squeezed lemon juice

an ice cream maker (optional)

Makes about 1.4 litres / 1.5 quarts

natural

Whisk together the yogurt, milk, agave nectar and lemon juice in a large bowl. Transfer to the bowl of an ice cream maker and churn according to the manufacturer’s directions, until creamy and smooth. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beatvigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours.

chocolate

Follow the recipe for Natural Pure Frozen Yogurt (see above), whisking in 3tablespoons of sifted good-quality unsweetened cocoa powder (ideally Italian) before freezing.

green tea

Follow the recipe for Natural Pure Frozen Yogurt (see above), whisking in 1 tablespoon of green matcha tea powderbefore freezing.

yogurtis a wonderful source of protein, calcium and potassium. It is rich in probiotics, the friendly micro-organisms that strengthen our immune systems and promotehealthy digestion. Yogurt is a fermented food that ranks among the healthiest treats available.

green teais a potent antioxidant. It is very effective in reducing the levels of LDL ‘bad’ cholesterol, fighting cancer and repairing cell damage. Green tea contains theanine, a ‘feel-good’ substance that improves mood and relaxation. This aids the brainin the release of dopamine, which regulates pleasure, calmness and a sense of well-being.

chocolateis loaded with flavonols and antioxidants. It is important to consume the best quality of chocolate – dark chocolate with a high cocoa content, to receive its benefits. Chocolate helps maintain cardiovascular health andregulates blood pressure by modulating the nitric oxide in our bodies.

pomegranate and vanilla pod frozen yogurt

Pomegranate molasses is a great ingredient. It contains no added sugar and its flavour is strong and sharp. A little goes a long way and it’s perfect for drizzling.

120 ml /1⁄2 cup organic low-fat milk

1 vanilla pod / bean or 2 teaspoons vanilla extract

180 ml /3⁄4 cup unsweetened pomegranate juice

840 ml / 31⁄2 cups plain Greek yogurt (0% fat)

160 ml /2⁄3 cup agave nectar

2 tablespoons pomegranate molasses

pomegranate drizzle (optional)

480 ml / 2 cups pomegranate juice

an ice cream maker (optional)

Makes about 1 litre / quart

Put the milk in a small saucepan set over medium heat. Split the vanilla pod in half lengthways and use the tip of the knife to scrape the seeds into the milk and add the pod. Bring the milk to a simmer, cover and remove from the heat. Let stand for about 10–15 minutes, so that the vanilla infuses the milk with flavour. Remove the vanilla pod and allow the milk to cool.

Put the pomegranate juice, yogurt, agave nectar and pomegranate molasses in a large bowl. Stir in the vanilla-infused milk and refrigerate until the mixture is very cold.