An Overnight Oats Recipe You Should Try!

One thing I love about winter, is hot oats / porridge in the morning when it's cold outside. With it getting a bit cooler in the mornings, I decided to start experimenting with overnight oats as I'd seen a few Instagram stories about how easy they are.  They actually couldn't be any easier!  Once you get the quantities right, they are also pretty hard to beat for creaminess and taste.

My absolute favourite thing is that these are made in advance, so in the morning you just grab them out of the fridge and heat if desired. You can actually make several days worth in advance if you like and have a weeks worth of breakfasts good to go.  The flavour combo's are also endless and kids love them.  This week we have had banana & vanilla, feijoa & pear (feijoa is a fruit found in New Zealand) and peanut butter with banana. All have been great.  The recipe I'm sharing with you today is a plain base that you then just add your fruit to it, or have it on it's own, it's great as is.

I suggest saving your jars and use a wider neck if possible.

Versatile recipes are the best, and you can adapt this one to suit your dietary requirements.  I make it dairy free (also vegan) by using plant based coconut or almond milk & coconut yogurt, but you can totally make it with full fat milk or yogurt.  To make itgluten free, use gluten free oats.

All the ingredients ready to mix - oats, almond milk, coconut yogurt, chia seeds, bananas, maple syrup & vanilla[/caption]

Simple Overnight Oats

1/2 cup rolled oats
2/3 cup coconut or almond milk
2 TBS pain or vanilla coconut yogurt
1 TBS chia seeds
1 TBS pure maple syrup
Protein Powder (optional)
Vanilla essence

For Banana & blueberry: add 1/2 chopped banana and a sprinkle of blueberries
For Feijoa & Pear: add 1/4 pear chopped and flesh of 2 feijoa's
For Peanut Butter & banana: add 1/2 chopped balance + 1 TBS peanut butter

Place all ingredients in a bowl or straight into the jar and mix. Place in fridge to set for at least 4hrs.

Nut & Seed Chocolate Bark

Behold a genius creation! Ok so maybe I’m overselling it and I’m sure this is nothing new, but it’s new to me and I love it! Truth be known, I got the idea to do this because a nut mix I had in the car got overheated the other day and the little dark choc pieces melted to create one big piece of nutty chocolate - it was yum.

I can down half a bar of chocolate in no time, and although there are some great dark chocolates that are relatively low in sugar, I wanted to make the chocolate go further and up the nutritional content. I always have a supply of nuts and seeds so I decided to get creating with a healthy blend of nuts, and melt down the chocolate to bind it all together (combined with a little coconut oil to help). The result is delicious.

It was pretty easy, and you can mix it up depending on what you have in your pantry.

Ingredients

I used a variety of the following to line a baking tray;

Almonds
Cashews
Pecans
Pumpkin Seeds
Pinenuts
Buckwheat groats
Cacao Nibs
Dried Cranberries
Dried Apricots
1/2 block dark chocolate low in sugar like Whittakers
1 TBS coconut oil

Add some extra goodness like a seed blend (LSA for example) or some chia seeds. I added in 2 TBS of The Wholesome Co’s stress and mind blend.

Roughly chop all of the nuts, lay on a tray lined with baking paper. Add in seeds, buckwheat and cacao nibs. Chop apricots and add.

Melt down chocolate with coconut oil and pour over top. Make sure all of your nut mix is covered and place in fridge to set! Once hard, break up with your hands and place into air tight containers.

Moroccan Spiced Cauliflower Salad

I’m a crazy for cauliflower kind of girl. I love it steamed, roasted, pan fried, riced, mashed… you name it, I’m all over it. Last summer I wanted to create a Cauliflower salad that used Cauliflower rice because since cutting back on carbs, I missed having couscous or rice in a salad. I also love Moroccan flavours so decided to combine the two. This is an easy and cost effective salad that is easy to throw together and it looks great on a bed of spinach or greens. Perfect if you need to take a plate or for a dinner at your place.

This recipe was featured in Issue 4 of Mood Magazine. Enjoy!

Moroccan Spiced Cauliflower Salad

Moroccan Spiced Cauliflower Salad & Quick and Easy Raw Salad

1 head of cauliflower

2 tsp olive oil

1 + ½ tsp ground coriander

1 tsp cumin seeds

1 tsp paprika

¼ tsp ground cinnamon

Zest of 1 lemon

5 tbsp dried fruits ( I used dried cranberries + apricots)

4 tbsp nuts (I used chopped almonds + pine nuts)

Pomegranate seeds, coriander and mint to serve

1. Cut cauli roughly into florets and place into blender

2. Pulse until the cauliflower takes on a couscous like appearance.

3. Heat the olive oil in a large frying pan and add the couscous, allow to cook for 5 to 7 minutes stirring frequently.

4. Transfer the couscous to a large bowl and set aside to cool.

5. Once cooled add the spices, lemon zest, dried fruits and nuts.

6. Add finely chopped herbs 

7. Stir well and season

8. Top with pomegranate seeds, fresh mint and drizzle of tahini & lemon dressing

Banana & Dark Chocolate Loaf

Another favourite recipe from my friend Caralee Fontenele’s latest cookbook Nourishing You, I have adapted these Banana and Blueberry Muffins into a Banana & Dark Chocolate Loaf. It is so delicious and a firm favourite in our household for lunchboxes or an afternoon tea treat.

If you want to swap out the dark chocolate (although Im’ not sure why you would), it is also really yummy with diced apple.

The best part about this recipe? It’s made in a blender and is so quick!

Ingredients:
1 cup almond meal
2 tablespoons coconut flour
1 cup dried dates
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mixed spice or nutmeg
pinch of salt
2 eggs
1 ripe banana (plus another for on top)
2 tablespoons apple cider vinegar
2 tablespoons melted coconut oil
Dash of vanilla
5 square dark chocolate chopped roughly

Preheat oven to 180 degrees and prepare your loaf tin by greasing with oil.
Place all of your dry ingredients (except for chocolate) into the food processor and process until the mix resembles a breadcrumb. Depending on your blender you may have to do this in a few batches.
Once done, place the dry mixture in a large bowl.

Now add all wet ingredients to food processor and blend well. Once processed, add to your dry ingredients and fold in the chocolate as well.

Bake in the oven for 25-30 mins or until a skewer comes out clean.

Coconut Granola

3 cups rolled outs
1/4 cup coconut oil
1/4 cup coconut (flakes or desiccated)
1/2 cup chopped almonds
1/2 cup chopped raw cashews
1/3 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp cinnamon
1/4 tsp salt
1/2 cup maple syrup or honey

1. Preheat the over to 180 degrees and line baking tray with baking paper.

2. In a large bowl, mix the dry ingredients together

3. In a separate bowl, mix the coconut oil, honey or maple syrup and vanilla

4. Pour the wet ingredients over the dry ingredients and mix well to combine

5. Place on the baking tray evenly and bake for 20 mins until golden brown

6. When cooked, take out of the oven and leave untouched for 45 mins, then add cranberries. Store up to a month in an airtight container.

Banana & Cinnamon Muffins

This recipe comes courtesy of Caralee Fontonele’s Real Food Pledge Cookbook, it’s a new favourite in our house!  These muffins are moist and delicious! They are is DF / GF & Refined Sugar free. Best of all they are SO quick and easy as they are made in the blender, perfect for baking with kids too,.

Caralee’s 3rd cookbook is out soon and is available for preorder, pop onto her website for details!

Ingredients

1 cup dates
2 ripe bananas
4 eggs
1/2 cup coconut flour
2 tsp cinnamon
1 tsp baking soda
Pinch salt
2 TBS coconut oil
1/2 cup water

Preheat oven to 180 degrees celsius and line your muffin pan with liners.

In the food processor, process the dates and coconut flour until it is finely blended. Add the bananas, cinnamon, baking soda and salt ; process until combined. Then add the eggs, coconut oil and water and process until well combined. Pour the batter into the muffin pans and place in the oven.
Bake for 20 mins or until they spring back when you press on the top of them.

Variation: add some frozen blueberries or dark chop chips!

Meal Prep Ideas: Roast Vegetable Salad with Chicken, Nut & Seed Chocolate Bark, Bliss Balls & Chia Jam

This week I extended meal prep to an hour and a half. And did 4 meals for lunches plus our treats for the fridge as well. We love bliss balls around here for snacks and lunchboxes, and I also decided to experiment and make a nutty chocolate bark full of goodness. It turned out amazing!

First up -

Roast Vege Salad with Chicken Breast & Lemon Mustard Dressing
Makes 4 meals

3 x chicken breasts
1/4 pumpkin
1 kumara
1 red onion
2 zucchini
2 x coloured capsicum (I used red and yellow - eat the rainbow!)
Corn kernals
1/2 bag baby spinach

To make the salad, chop all veges in similar size and line roasting tray in a single layer. Toss olive oil through veges and season. Bake for roughly 25 mins.

For the chicken, bake as preferred - I like to coat chicken breast with dukkah! Bake for 30 mins.

Once vegetables have cooled, toss through corn and spinach. Places equal amounts in your Tupperware and slice chicken evenly to place on top.

For lemon dressing, combine:

Juice of 1 lemon
1TBS whole grain stone mustard
2 TBS olive oil
1 TBS mayonnaise

Mix with a fork for a minute or until comes together.

Drizzle over salad before storing in fridge for up to 5 days, or freezer for 2 months

Chia Jam

Chia jam is one of the quickest and easiest things you can do to make a small change in your diet to reduce sugar for your family. Ditch sugar laden jams for this recipe which just uses natural sugars of the berries or fruit. This week I used plums from our orchard that had been boiled down, but raspberry is a firm fave in our house.

1.5 cups berries
1-2 cup chia seeds
*maple if sweetener needed

Heat berrris on stovetop in a pot until broken down, use a masher to squash them! Once heated, add your chia seeds and maple (if using), stir and place into a jar. Store in fridge to set. Keeps for up to a week.

Nut & Seed Chocolate Bark!

This delicious chocolate deserved a post all of it’s own, CLICK HERE.

Cacao Crunch Bliss Balls

This week I totally cheated and got a bliss ball mix from Clean Mixes. The wholesome co also have some great prep mixed blends you can buy. If you’re short on time these mixes are fab.

These are the Cacao Crunch flavour and I added in extra pumpkin seeds plus some crushed almond and buckwheat. Wherever possible I add extra bits and pieces that up the nutritional content of foods.

Raw Lemon & Raspberry Mini Cheesecakes

I have absolutely saved the best for last team! This is a recipe I created from scratch and it’s my all time fave. These perfect little cheesecakes are delicious – you will never want to eat regular cheesecake again!  It is perfect for a summer treat and made with wholesome ingredients. They are gluten free, vegan and refined sugar free.   Just remember to soak your cashews the day before, but otherwise a very easy recipe.

Male these for your family for Christmas and they love you for it!

Ingredients

Base:

1 cup cashews

1 cup almonds

½ cup coconut

½ cup soaked dates

1 TBS maple

Lemon Filling:

2 cups of cashews, soaked overnight

400 grams coconut cream

½ cup pure maple syrup

½ cup cacao butter, melted

Juice of 1 lemon

Zest of 1 lemon

1 teaspoon vanilla bean paste

Pinch of salt

Method:

For the base, soak your dates in boiling water for 10 mins. 

Combine the nuts and coconut in a blender and blend until fine.
Drain the dates and add to the blender along with the maple syrup and blend until combined.  The mixture should hold together well and be sticky.

Spoon one table spoon at a time into silicon cupcake trays, press down with the back of the spoon and then pop in the fridge while you make the fillings.

Make the filling:
To make the filling, add all of your lemon filling incredients into the blender and blend until smooth and glossy, approx 3-5 minutes.

Pour into molds to about half way, leaving room for the raspberry layer on top. Return to fridge.

To make the raspberry layer, add 1 cup fresh or freeze dried raspberries to your lemon filling and blend for a minute, or until completely blended.  Pour into your molds, filling to the top. Sprinkle freeze dried raspberry on top. 

Set in the freezer up to 4 hours, or overnight. 

---

Halloumi, Asparagus & Avocado Salad

This week I went over to my friend Annalee’s house to teach her this amazingly delicious and super easy recipe. Annalee is a makeup artist & vlogger from New Plymouth, her kitchen is honestly heaven! It makes me so excited to build our house and my dream kitchen! Asparagus is still in season, and so is avocado - and I’m pretty sure halloumi is Annalee’s favourite food, so, match made in heaven!

Halloumi, Asparagus & Avocado Salad

1 small block halloumi cheese
1 bunch asparagus
1 avocado
1 bag spinach
2 free range eggs
Cherry tomatoes
1/2 red onion

Heat a pan over medium heat with a drizzle of olive oil and 1 heaped tsp butter, when heated, add in slices of halloumi cut approx 1/2 cm thick. Pan fry until browned on each side - watch while it cooks as it will burn easily.

Add a little more oil and butter to the pan in order to pan fry your asparagus. Fry for approx 3-4 minutes. Should be nice and crunchy. Season well.

Hard boil your eggs in boiling water for 10 mins and then put in cold water to cool.

Once everything is cooked, lay a bed of spinach in a bowl and then add in all of your other ingredients on top.

For the dressing mix together:
Juice from half a lemon
3-4 TBS olive oil
1 TBS wholegrain mustard
1/2 TBS mayonnaise if you want to make it creamy

Meal Prep Ideas: Dukkah Crusted Chicken

Crunchy, crispy chicken paired with stir fried veges for the win! Super easy & filling. What’s not to love? You can mix it up with any veg that you love.

Shopping List to make 6 x lunches or dinners:

1 x jar dukkah
3 x large free range chicken breasts
2 x zuchini’s
2 x red capsicum
1 x red onion
2 x purple kumara
1/2 pumpkin
1 head broccoli
1 can corn kernals
Fresh baby spinach

Staples:
Olive oil, butter or olivani (if dairy free) plus seasoning

Prep:

1. Preheat your oven to 180 degrees & line a baking tray with baking paper

2. Prepare your chicken by slicing through the middle to make two x chicken steaks

3. Place your dukkah on a plate and crust your chicken with it, set aside

4. Roughly chop your kumara and pumpkin into 2cm cubes, place on a tray and bake in the oven for 25 minutes

5. While the root vegetables are roasting, prepare your remaining veges to be stir fried. You can opt to just roast everything if you want to save time.
   I stir fry the brocoli, onion, capsicum and zuchini.

6. Heat a drizzle of oil in a pan and stir fry your remaining vegetables (start with capsicum and onion, add the zuchini when the others are almost done). Set aside when done.

7. Heat a little more oil in your pan, and brown the chicken for 2 minutes each side

8. Once browned and sealed, place your chicken on an oven tray, they will need cooking for approx 10-12 minutes

9. In your lunch containers, place some roast veges in the bottom, plus some of the stir fry veges. Add some fresh corn, spinach and lastly your cooked chicken.

Meal Prep Ideas: Wild Salmon, Asparagus & Broccoli Bowls

Fresh, in season, simple and delicious. This is very easy and quick to prep.

For the Salmon

Shopping List:

3 fillets of salmon from the deli that will easily cut in half. Choose NZ deli salmon if you can, should be around $30 a kilo.
1 bag Israeli couscous (can be swapped out for rice or quinoa)
1 bunch asparagus
1 head broccoli
Fresh baby spinach
1 x lemon

Staples:
Olive oil, butter or olivani (if dairy free) plus seasoning

Prep:

1. Preheat your oven to 180 degrees & line a baking tray with baking paper

2. Dab your salmon with a paper towel to reduce moisture and drizzle with olive oil & season with salt and pepper. Cook in the over for 10-12 minutes, depending on the thickness of the salmon. It is done when it starts to flake and is no longer opaque inside.

3. Cook your couscous per the instructions, once boiling, cooks for roughly 7 mins.

4. Roughly chop your asparagus and broccoli

5. In a pan, heat a drizzle of oil with roughly 1 TBS of butter or olivani (the oil will stop the butter from burning), once getting hot, add your asparagus and brocoli.
   Pan fry for 5 minutes or until reached preferred tenderness

6. When the couscous is finished cooking, season well with salt and pepper, add some zest of a lemon and add a squeeze lemon juice as well to add flavour.

7. When everything is done, add your lemon couscous, spinach, green veges, salmon & a wedge of lemon into containers and store in fridge for up to a week.
   

This weeks prep also included
* roasting a mix of kumara, red onion & beetroot to add to salads for dinners or lunches
* Pita chips for Aiden’s lunch box (cut up wholegrain pita bread, drizzle with oil, season and
bake for 6 minutes
* blueberry chia jam

Raw Chocolate Tart

And we have a winner. When I think about yummy Christmas food, I think of chocolate. Am I right? I have always loved baking for my family at Christmas time and usually something with chocolate is in the mix. When coming up with my menu for this baking series, I knew there needed to be something in there for chocolate lovers everywhere.

This recipe is gluten free, dairy free, vegan & refined sugar free. Oh, and also surprisingly easy.
Remember to soak your cashews at least 4hrs in advance of making! The longer you soak them, the creamier the mixture will be.

Serve with fresh strawberries or raspberries.

Ingredients:

Base
2 cups natural cashews
1 cup almonds
1/2 cup pitted dates
3 TBS cacao
2 TBS pure maple

Chocolate Filling
2 cups (250g) raw cashews (soaked for minimum 4 hrs)
1 teaspoon vanilla paste
1 tablespoon lemon juice
½ cup coconut oil, melted
50g cacao butter, melted
1 teaspoon maca powder (optional)
1/3 cup pure maple syrup
100ml (about 7 tablespoons) nut milk of choice
¾ cup raw cacao powder

Method:

The cashews for the filling need to be soaked for a minimum of 4 hours (recommend longer).

To make the base, place all of the dry ingredients (nuts and cacao) into your blender and blitz until crumbly. Add your drained, soaked dates and maple and blitz again until the mixture is combined. Mixture will be sticky. Pop your base into a tart tin and press into the base and up the sides. Place in the fridge while you make the filling.

To make the filling, place all ingredients back in your blender and mix until smooth, this will take anywhere from 3-7 minutes depending on your blender. Pour the filling over your base and place in the freezer to set.

Serve with strawberries or raspberries along with some plain coconut yogurt.

Can be stored in an airtight container in the freezer for up to 3 months.

Tropical Smoothie

1 cup coconut milk (preferably from the can, good quality)
1 banana
1 cup fresh or frozen tropical fruit like mango, pineapple, paw paw
1 TBS fresh coconut
1 TBS chia seeds
2 TBS cashews
1 cup ice

Combine all of the above into a blender and combine until smooth. Top with a nut blend or some fresh coconut.

Boysenberry & Banana Smoothie Bowl

Now that summer is here, or at least feels like it is, we are going to be making Smoothie Bowls on the regular at our place. I love coming up with new flavour combo’s based on what I have in my cupboard or freezer.

This is my absolute new fave, and with the boysenberries, it’s high in vitamin C!

There are a few important things to remember - first, you need a good blender. If you have a bullet or smaller blender you may not get the result you are after, or it just might take a while. You have to BLEND BLEND BLEND! Secondly, I used to just throw everything in and blend all at once, but I do think it works out better if you add the liquid in slowly as it’s blending. Makes it harder to add too much and end up with a smoothie.

Make sure you add lots of good stuff on top, especially crunch!

PS. The immune blend mentioned below is a health blend from The Wholesome Co.

Boysenberry & Banana Smoothie Bowl

1.5 frozen banana
1 Cup frozen boysenberries
1TBS chia seeds
1/4 cup liquid
Optional:
1 TBS Acai powder
1 TBS The Wholesome Co Immune Blend

Method:

The key is in the blending, add only a tiny bit of liquid and start to blend, adding more slowly as it mixes. Once you get nice and smooth and to your desired consistency, you’re done!

Chocolate Chia Pudding

Thanks Countdown for this fabulous recipe! I made this recipe today after receiving some new healthy products from Countdown that they are putting on price lockdown. How good is that? Healthy products at lower prices every day. Healthy eating is something I feel really strongly about, and I’m so stoked that healthy options will be more accessible and easier for everyone.

Enjoy this super easy and quick chocolate pudding!
PS. if you don’t like the chia pudding consistency, once it’s set, blitz it until smooth!

Ingredients

• 1 cup almond milk

• 1/3 cup black or white chia seeds

• 1 Tbsp cacao powder

• 1/2 cup blueberries, plus extra to serve

• 2 Tbsp raw honey plus extra to drizzle

• 2 Tbsp mixed nuts, chopped

• 1 Handful cacao nibs, to serve

Method

1. In a large jug, combine milk, seeds, cacao powder and honey. Mix well. Set aside 10 minutes, stirring occasionally to prevent clumping.

2. Add blueberries and stir until combined. Pour evenly among 4 serving glasses or bowls. Chill for 30 minutes.

3. Serve topped with extra blueberries, cacao nibs, nuts and a drizzle of honey.

PB & J Raw Slice

I love peanut butter and jam on bread. Give me some thick grainy bread - toast it and I’m done.
It’s one of my favourite things ever.

I love the combo of a good quality peanut butter with a delicious fruity jam or jelly, so when Pics Peanut Butter here in NZ sent me some of their new Boysenberry Jelly to try, I knew I wanted to create a ‘me’ version of a PB&J treat. After eating several teaspoons straight from the jar (oops), I decided to make a wholesome PB&J slice that I could enjoy, and take me back to my childhood of PB&J sammies!

I actually used the base of my Best Raw Caramel Slice recipe, added oats & peanut butter to the the mix to bulk it out a bit more, and then added a layer of the jelly mixed with chia seeds so that it would set. On top of that, of course, some Pics Smooth Peanut Butter.
Swirl it around so it gets all mixed together!

It’s goey, messy and utterly delicious.

For The Base

• 1 cup cashews

• 2/3 cup almond meal

• 2 cup wholegrain oats

• 3 tbs. coconut oil

• 3 tbs. smooth Pics Peanut butter

• 3 tbs. cacao powder

• 1 tbs. 100% maple or rice malt syrup

Jelly Layer

• 6 tbs. Pics Boysenberry Jelly

• 2 tbs chia seeds

Peanut Butter Layer

• As much peanut butter as you like!

Method:

Blend together all of the dry base ingredients until it becomes a fine crumb. Add in your wet ingredients and blend again. Mix will be quite wet. Place into the bottom of a 20inch pan and set in the freezer.

In a small bowl, combine the jelly and chia seeds. Take out your slice and smooth over the jelly layer. Return to set for an hour or two.

Once set enough, add some smooth peanut butter and swirl it around to get the PB&J blended.
Cut into squares and enjoy!

xx

Kumara & Pumpkin Superfood Salad

We are coming into salad season (YAY) and I am so excited to start upping my salad game! While we wait for summer to fully arrive, my absolute fave Spring salad mixes winter roast veg, with some fresh summer greens and salad veg coming into season.

Nothing beats this delicious combo of warm roasted vegetables with spinach, tomato, avocado and pumpkin seeds for some crunch. I almost always add a free range poached egg, it adds a great creaminess.

Roast the following at 180 degrees for 25-30 mins in olive oil or coconut oil, turning every 10 mins:Then

1 cup diced kumara 
1 cup diced pumpkin 
1 red onion 
1/2 cup pumpkin seeds, roasted in the last 10 mins

Then In a bowl combine;
1 cup spinach 
Handful cherry tomatoes 
Dressing of choice (I used a creamy avocado dressing)
1/2 an Avocado 
Feta cheese

Add your roast veges & pumpkin seeds to the salad and top with a poached egg if desired. 
You can easily add a protein like chicken or beef to this too. 

Enjoy!

Delicious spring salad featuring roast veg!

Roast veggies with pumpkin seeds

Crunchy Almond, Pecan & Raspberry Granola

I put granola on everything. Smoothies, bowls, coconut yogurt - you name it, anything creamy and I’ll put some crunch on it. I buy a variety of nut granolas to use as toppings, but also like to have my crunchy oat granola on hand as well. Oddly enough I don’t really use it like regular granola, but the boys do and love it. 

This is a very lose recipe - play with quantities for how much you’d like to make, up the things you like and omit the things you don’t.  I have packed this recipe full of things we love, and opted to add some Glowing Skin Mix from The Wholesome Co.  Any extra nutrition you can get away with adding, add!

Crunchy Almond, Pecan & Raspberry Granola

In a bowl combine:

3 cups organic rolled oats
1/4 cup chia seeds
1/2 cup shredded coconut
1/2 cup roughly chopped almonds
1/2 cup roughly chopped pecans
2 TBS Wholesome Co Glowing Skin Mix
2-3TBS of butter or coconut oil (I used DF Olivani)
2-3TBS honey or maple syrup

Once mixed, pour the granola mix on to a baking tray and bake for approx 15 mins or until brown checking every 5 mins and stirring to stop any burning from happening. 

Once out of the oven, add in freeze dried raspberries & cranberries.