The Weekend Post: Love Struck Smoothies review #NoFuss #NoMess #NoFoodWaste

 

Smoothies are the best way to start the day, and Love Struck has a wide range of delicious pre-packed smoothie bags ready for you to try out for all of the flavour and none of the fuss!

This ethical B Corp certified company has been making waves online with their no fuss, no mess and no food waste kits. They work with a Michelin-starred chef to create the most delicious flavour combinations, and several of their smoothies have also received Great Taste Awards.

Love Struck's Smoothies are perfectly prepped and portioned bags of fruit and veg which have been flash frozen within 90 minutes to lock in all the nutrients and goodness. Each smoothie is also guaranteed to provide at least one of your five a day with no additives, flavourings or processed sugar.

These plant-based, vegan-friendly smoothies are a tasty way to start the day and with so many different flavours to choose from online, your freezer will soon be packed! Don't forget that the individual plastic bags can be taken to your nearest supermarket to be recycled.

I was delighted to receive a box of Love Struck smoothies to sample recently and I wanted to share some of my favourite flavours with you all so that you can get a good idea of what to expect from Love Struck. In addition to the below, I also tried Pash 'N' Shoot (tropical and delicious) and Berry Go-Round (very summery and refreshing).

Strawberry Split

Strawberry Split keeps it nice and simple with a classic combination of Strawberries and Bananas. This Great Taste Award winner is perfectly balanced with both fruity, slightly tart and sweet flavours coming through. I imagine that this one is a bestseller because who doesn't love strawberries and bananas?!

Big 5

For those who can't get enough fruit into their smoothies, Love Struck has the Big 5. Bursting with Pineapple, Mango, Strawberry and Kiwi, this smoothie has it all with so much exciting flavour and nutritional goodness. It's a good one to pick if you want to boost your immune system thanks to high Vitamin C content.

Coco Loco

Coco Loco is my personal favourite and another Great Taste Award winner. With its combination of Mango, Pineapple, Lime, Coconut and Mint, it's the smoothie flavour that will transport you to a tropical island - all you need now is some good weather!

What Should I Blend My Smoothie Pack With?

Love Struck recommends blending each smoothie pack with either 200ml of Apple Juice (for a super fruity taste) or Coconut Water (for a fresher taste and lower glycaemic index). I tried both and would definitely recommend the latter as I felt that the smoothies are already packed with so much fruit that adding Apple Juice was a bit too much for my palate. They are also really nice simply blended with plain water too.

How Big Are The Portions?

The smoothie packs are super generous - each one is 140g of fruit so when you add 200ml of your chosen liquid, it makes a 12oz smoothie. Definitely excellent value for money!

Shop Fruit Smoothie Bundles from £29.50 for 14 from love-struck.com

Are you a fan of smoothies?

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Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Ingredients: (makes around six portions)

• 3 medium-sized Bramley Apples
• 5 sticks of Rhubarb
• 200g Blackberries
• 50g Coconut Sugar 
• 150g Plain Flour
• 50g Porridge Oats
• 75g cold, unsalted & cubed Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• Pinch of Salt

Method:

• Preheat the oven to 190C / Gas Mark 5.
• Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
• In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
• Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
• In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
• In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
• Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

What are your favourite fruits to have in a crumble?

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Foodie Friday: Mango, Blueberries & Coconut Buttermilk Pancakes (Vegetarian recipe)

Pancakes are one of the easiest things in the world to make and allow you to whip up a delicious batch of indulgence for a lazy weekend brunch. This classic buttermilk recipe is basically foolproof!

If there is one food that I could only eat for breakfast for the rest of my life, it would probably be pancakes. This original Instagramable brunch treat (yeah, move over Avo on Toast!), is both comforting and indulgent, yet ridiculously easy to make at home with some very basic ingredients. 

I've tried many different pancake recipes over the years and the best ones always involve Buttermilk as a key ingredient which you can find in most supermarkets. I would always suggest buying the best quality dairy that you can afford (free-range and organic is the way to go), and you'll see a noticeable difference in the end result. 

The recipe below is a classic buttermilk pancake one that produces perfectly fluffy, stackable and of course, Instagramable, pancakes each and every time. I've served mine with some fresh Mango, Blueberries and Desiccated Coconut for a deliciously Summery flavour, but you can, of course, use your favourite fruits and toppings, or whatever you have in the fridge at the time. A good glug of Maple Syrup is essential though! ;)

Ingredients: (makes around 10 pancakes)

• 190g Plain Flour
• 1 tbsp Coconut Sugar
• 2.5 tsp Baking Powder
• Pinch of Salt
• 2 free-range Eggs
• 1 tbsp Butter (melted), plus extra for the pan
• 300ml Buttermilk
• I ripe Mango (cut into small cubes)
• Fresh Blueberries
• 2 Limes (1 cut into wedges, 1 zested)
• Desiccated Coconut (to serve)
• Maple Syrup (to serve)

Method:

• In a large bowl, add the Plain Flour, Coconut Sugar and Baking Powder, gently combining everything together. Add a pinch of Salt.
• Make a well in the centre of the bowl and add the Eggs, melted Butter and the Buttermilk. Lightly whisk together until the mixture is smooth and free from any lumps.
• In a separate small bowl, mix the cubed Mango with the Lime Zest and set aside.
• Place a large frying pan over a medium heat and add a little Butter. For each pancake, measure out 2 tbsp of the batter mix so that you can make 2-3 pancakes at the same time. 
• When you start to see bubbles on the surface of the pancakes, flip them over and cook for another minute until nicely golden brown on each side.
• Stack the pancakes onto a warm plate and sprinkle over the Desiccated Coconut, Mango and Blueberries, with a generous drizzle of Maple Syrup. Add some Lime Wedges on the side for an additional squeezy zing if desired. Enjoy!

Storage tip: If you have any leftover pancake batter, transfer it into any kind of Tupperware style container with a tight lid and store it in the fridge, where it'll keep for up to 2-3 days. 

Do you love making pancakes at the weekend?

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