Last week I had the honour of being the guest speaker at "The Smoothie Club", a fabulous series of health and wellness events held in a number of different cities across New Zealand. It was really great to be able to share my health journey with a group of such interactive and enthusiastic people.
I spoke about my corporate career post university, working eight years at Goldmans Sachs as an investment banker and then financial research analyst. About my shock diagnosis with Graves's autoimmune disease at the age of 27, and subsequent 18 month recovery. About how I left my job, career and all certainty, to pursue a dream based around helping others to achieve optimal health through an organic plant-based lifestyle. How Be Good Organics is a culmination of many of those things. And how I've now returned to University for the fourth time, to pursue a Bachelor's degree in Nutrition, Naturopathy and Herbal Medicine, with plans to complete a PHD in plant-based nutrition in relation to chronic and autoimmune disease afterwards.
What I found most enjoyable however, was our group Q&A session afterwards, and the subsequent one on one discussions I had with many of the awesome attendees. I find it so rewarding to be able to help others who are going through similar health crises, or who have family members undergoing health difficulties. Thanks to everyone who came along, and particularly to all the people who I spoke to afterwards - it was great to meet you all.
As you may have guessed it, an integral part of The Smoothie Club is sharing a smoothie recipe at the end of the presentation. I knew the club had previously hosted guest speakers who had made green smoothies, berry concoctions, and creamy cacao treats as their smoothie of choice. So I really wanted to create something unique. Kim Renshaw (the founder of The Smoothie Club) and I had also chatted about trying to make the smoothie as seasonal and local as possible.
All of I sudden I went through some of my favourite smoothie combinations, both homemade and store-bought, and realised that most of them were rather unlocal! Cacao powder, maca powder, spirulina, frozen blueberries, goji berries, acai berries, maqui berry, camu camu, gubinge powder, coconut, coconut milk, dates, vanilla, cinnamon, almonds, cashews, brazil nuts... You get the picture. None of these are grown in New Zealand, and only a couple are grown over the ditch in Australia. So I had to get my recipe thinking cap on.
After a few different combinations, I finally landed on this one - and let me tell you friends, it's a winner. It's completely different from other smoothies you may have tried, yet is super simple to make, and importantly, delicious. It's based on local seasonal organic apples, grown right here in New Zealand. I used Pacific Rose apples in my version, which are a delicious sweet variety grown in NZ. Granny Smiths though also work well, and if I was making it in Australia I'd make a beeline for those delicious organic Pink Lady's you can pick up at the markets.
The crisp sweet apples are combined with a dash of frozen banana and cashews for creaminess, then topped off with a vanilla, cinnamon, date combo to take you back to granny's Apple Pie of old. Plus a dash of maca powder for added hormonal balance if you like. It's definitely a refreshing and exceedingly healthy version of Apple Pie in a glass.
Give it a go this week. The sun's coming out in the Southern Hemisphere so it's the perfect opportunity to dust off your blender and try it out. And if you'd like to share your delicious Apple Pies in a glass over on Instagram, be sure to tag me @begoodorganics and #begoodorganics so I can come say hello and check out your glorious creations. Meanwhile have a wonderful sunny weekend.
All of the highlighted items below can be ordered directly from our online store, simply click each ingredient link then add them to your cart
Always use certified organic, local and fairly traded ingredients wherever possible
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Kim Renshaw (founder of Smoothie Club), me, and some of the great gals at The Smoothie Club
To find out more about The Smoothie Club and sign up for their next event, head over to their website here.
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.