colin-pic

Hi, I’m Colin Stuart, The Blackcurrant Man from Nelson, New Zealand. Just thought i’d let you in on our little secret… Now, it is well known that blackcurrants have so much healthy goodness packed inside; with more antioxidants and Vitamin C than any other fruit or vegetable, blackcurrants really are their own nutritional powerhouse!

But, what if we told you we know someone who has managed to package all this sunshine goodness, so you can benefit all year round? It’s called Sujon Blackcurrant Powder and it’s made in Nelson, New Zealand by the company Sujon. A well established berry fruit company, Sue and John Gibb founded the company over 30 years ago and they branded it ‘Sujon’ after their two names.

When you take Sujon Blackcurrant Powder, one of the main benefits you’ll find is that it increases your blood flow. With increased blood flow you can absorb extra oxygen into your working joints and muscles. This also helps with any joint or muscle pain, aiding muscle recovery, which is a reason why a lot of elite athletes around the world are using Sujon Blackcurrant Powder.

So when it comes to your wellness for everyday and in sport, this little beauty – Sujon Blackcurrant Powder is something to have in your cupboard all year round. You can purchase Sujon Blackcurrant powder directly from Sujon here and it helps to know they’re currently offering free shipping worldwide.

Yours in health,

Colin Stuart- The Blackcurrant Man.

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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A long established Sujon classic. This fantastic Blackcurrant Pie recipe made with whole fruit is delicious. Serve it with a scoop of ice-cream, whipped cream or your favourite yogurt.

Serve: 4  Prep: 35 minutes Cook: 25-30 minutes

Ingredients

  • 200 grams plain white flourblackcurrant-pie-web-size
  • a pinch of salt
  • 120 grams butter
  • 50 grams castor sugar
  • 1 egg
  • 2 cups Sujon Frozen Blackcurrants
  • 1/8 cup of plain white flour
  • 1/2 cup of caster sugar
  • a little extra beaten egg

Sweet Pastry:

  • Sift the first measure of flour and salt into a large bowl or food processor.
  • Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  • Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  • On a lightly floured bench knead the mixture until it forms a smooth ball.
  • Handle as little as possible to prevent the pastry from becoming hard when baked.
  • Cover with plastic wrap and refrigerate for 20 minutes.

Pie:

  • Preheat the oven to 180°C
  • On a lightly floured board carefully roll out half of the pastry until it’s approximately 5mm thick.
  • Take half the dough and line a small 20cm pie dish with the pastry.
  • Just before adding the Sujon blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar. Pile the floured Sujon blackcurrants into the pie base.
  • Roll out second dough on floured surface to size of your pie dish. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
  • With a pastry brush, lightly coat the top with a little extra beaten egg.
  • Bake for 25 to 35 minutes or until the pastry is gorgeously golden.

 

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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So easy and delicious, this Sujon Berry Custard Cake recipe whips up in a few minutes and it sure to please being moist, sweet and totally addictive! Serve it up with some whipped cream, yoghurt or be totally decadent with your fav icecream😉

Ingredients

custard-cake4 eggs (whites separated from yolks), room temp

3/4 cup sugar

120g butter, melted

1 tsp vanilla extract

3/4 cup all purpose flour

2 cups milk lukewarm

1 ½ cups *Sujon Frozen Berries – I use raspberries

Icing sugar for dusting cake

Method
Preheat oven to 190 C. Grease and Line 20 x 20cm baking dish with baking paper, OR you can put the mixture into muffin tins for individual serves.

Separate eggs and beat egg whites to stiff. Set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla.  Beat for two mins.  Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.  The batter is very thin at this stage but don’t worry.

Pour batter into baking dish and scatter over raspberries. It will sink into the cake as it bakes.

Bake for approx 60 minutes or until the top is lightly golden and cake doesn’t wobble.

Cool and dust heavily with powdered sugar, ENJOY!🙂

Thank-you Ross Pettigrew for your wonderful recipe!

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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This delicious Berry Chia Jam was made by Elite Athletes- Annika Pfitzinger and Hamish Carson of New Zealand… Thanks guys!

I’m super excited that we can share this recipe with you all, as its very versatile and tasty, without the refined sugar! It can be used as a scrumptious spread on bread, scones or muffins… whichever takes your fancy😀

Chia jamIngredients 

2tbsp chia seeds
1 cup frozen Sujon frozen berries-slightly defrosted
1tsp Sujon Blackcurrant powder
Juice of half a lemon
1tsp honey or maple syrup

Directions

Mix all ingredients in a bowl, crushing berries slightly. Adjust lemon juice and maple syrup to taste. Leave for 1-2 hrs in the fridge to allow the seeds to absorb the liquid and thicken the jam.

Store in an air-tight container in the fridge and the jam will last about one week. If you don’t think you will use it all up within a week, you could freeze the jam into ice cube trays for single use.

…It also goes great with cashew cream on banana bread!

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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Quinoa (pronounced ‘Keen-wa’) is a complete protein and fantastic wheat-free alternative. It is one of the few plant foods that contain all nine essential amino acids. It is also high in fibre, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa porridge with berries and spices is a fantastic way to start your day!

Quinoa Breakfast

Cooked Quinoa with blueberries, almonds and spices. The perfect start to your chilly winter morning.

  • 1/4 cup quinoa (makes 1 cup cooked)
  • 1  cup milk (can be non-dairy)
  • 1 cup water
  • 1/2 tsp ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp citrus zest
  • A pinch of sea salt
  • 1/2 cup frozen berry mix (My current fav is raspberries & blueberries, but whatever you have will work) &/or 1 tspn Sujon Blackcurrant Powder
  • 2 Tbsp of your fav nuts or seeds
  • Dash of sweetener such as Maple Syrup or honey

Put quinoa, milk and water in pot and bring to boil; then turn down to simmer and add spices, vanilla extract and citrus zest. Cook until quinoa is soft. Throw frozen berries in for a few minutes to soften.

Sweeten to taste and sprinkle over pumpkin seeds.

Enjoy! If you try this recipe at home, snap a photo and tag #LOVEberries so we can see your beautiful creations.

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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sujon team and athletes pic  Anneke, Gomez, Emma

Perfect for training & general wellness. Elite Cyclist – Emma Grant, Elite Triathlete, NZ – Anneke Jenkins, 5x Triathlon World Champ, Spain – Javi Gomez Noya are just some of the people that love taking Sujon Blackcurrant Powder as part of the training regime.

A lot of people have been asking exactly what is the nutritional makeup of the Sujon blackcurrant powder? And how does it compare to other food sources?

With 22 x’s the Vitamin C of oranges, 5.8 x’s the anthocyanin levels of Blueberries, 139 x’s the  antioxidant levels of Cranberry; Sujon Blackcurrant Powder is a nutritional powerhouse!

Take a look below for a detailed breakdown of the Sujon Blackcurrant Powder.

 

Sujon Product

You can purchase Sujon Blackcurrant Powder direct, in capsule or powder form. FREE delivery worldwide.

Sujon blackcurrant powder, per 1 tspn (6g):

*48.9 mg Vitamin C

773 antioxidant activity

*134 mg anthocyanins

 

Per 100g Pack of Sujon blackcurrant powder:

*815 mg Vitamin C

12881 antioxidant activity (from excel doc)

*2224 mg anthocyanins

 

Comparing Sujon Blackcurrant Powder to other fruits:

  1. Sujon Blackcurrant powder has 22 x’s the Vitamin C of oranges and 8.76 x’s the Vitamin C of Kiwifruit.
  2. Sujon Blackcurrant powder has 5.76 x’s the anthocyanin levels of Blueberries, 16 x’s that of Cranberries and 18 x’s that of cherries
  3. Sujon Blackcurrant powder has the 139 x’s the  antioxidant levels of Cranberry,  207 x’s antioxidant level of plums, 208 x’s the antioxidant level of Blueberries, 245 x’s the antioxidant level of Blackberries

 

Your RDI for Vitamin C

**RDI Vitamin C is 45mg/day.

  1. With 1 tspn of Sujon Blackcurrant powder giving you 48.9mg of Vitamin C this gives you your RDI which is 45mg/day

 

Notes

^Oranges, whole have 36mg Vit C/100g, blackcurrants, (whole fruit, not freeze-dried) have 160mg Vit C/100g

Sources

*Cawthron Institute S35082-1 Antioxidant activity (Orac assay) Dr Carolyn Lister et al

**Nutrient Reference Value for Australia & NZ http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n35.pdf

^Plant & Food NZ 2014 http://www.foodcomposition.co.nz/system/files/concise-11-edition.pdf

http://www.nzblackcurrants.com/vitamin-c/

http://www.nzblackcurrants.com/anthocyanins/

http://www.nzblackcurrants.com/antioxidants/

 

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

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Mixed Berry Bread Pudding is a delicious overnight dessert, made with day
old French or Italian bread, strawberries, boysenberries, raspberries and blueberries; and topped with a sweet blueberry sauce that will feed a crowd for breakfast or brunch!

Prep time: 15 minsshutterstock_309101618
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 10

Ingredients

Bread
12 slices day-old French or Italian bread, cut into 1-inch cubes
16 ounces cream cheese, cut into 1 inch cubes (Can use light)
1 ½ cups frozen Sujon Mixed Berries (can always use other favourite Sujon berries here!)
½ cup raisins

Custard
2Tbspn Custard Powder
2 cups milk (can use coconut or almond milk)
1 teaspoon vanilla extract
1 Tbspn honey (can also use maple syrup)

Blueberry Sauce
1 cup frozen Sujon blueberries (can always use other favourite Sujon berries here!)
½ cup water/ OR apple/orange juice if you want sweeter sauce
2 tsp tapioca powder (can use arrowroot instead)
Optional – 2 Tbspn honey (can also use maple syrup)

Instructions

  1. Bread: Grease casserole dish. Put half the bread cubes into the dish and top with the cream cheese cubes. Sprinkle 1 ½ cups of mixed berries over the cream cheese, and top with remaining bread cubes and raisens.
  2. Custard: Mix custard powder and sugar with ¼ cup (60mL) of the milk in a saucepan, stir until mixed in then add 1 ¾ cups milk (440ml) into the custard mixture. Heat to boiling, then simmer for 2-3 minutes or until thickened. Stir constantly. Pour over the bread cubes, cool first. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 175 degrees Celcius.
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until centre is firm and surface is lightly browned.
  5. Blueberry Sauce: Place the blueberries and water (or juice) In a saucepan over medium heat. Cook for 5-10 minutes, until bubbling. Slightly smash some of the blueberries with the back of a fork. In a small bowl, stir together the arrowroot powder and 1 Tbs. of water. Remove the saucepan of berries from the heat. While stirring constantly, add the arrowroot mixture into the blueberry mixture pour over the baked French toast. Sprinkle some of your favourite nuts on top & serve.

ENJOY:-)

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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thegro20

Phil Hyatt challenges everyone to try the Gibb diet.

“About 6 months ago John Gibb tried to encourage me to include in my day-to-day diet, some blackcurrants. My answer was a bit dismissive and yes I love blackcurrants, believe in their goodness and often have a Blackcurrant drink etc but did nothing.  I had a similar lecture from John about three weeks ago so decided to give this chosen fruit of ours a go. I started having a small quantity of blackcurrants with my weet-bix in the morning, just a small handful.

After about three days Raewyn enquired if I was feeling any effect from my new diet, I did the usual dismissive answer but later in the day I thought I am feeling good today. That was two weeks ago and since then..

“I haven’t had so much energy for a long time, I feel great, am motivated more then ever”.

(Yesterday I left to go diving in the Sounds at 5am drove fblackcurrant click throughor 2 .5 hours, boating in rough waters for 4 hours, scuba dive for 2 hours then drive home cleaned up the boat, scallops and crayfish then went and finished mowing, spot spraying a block of blackcurrants).

I used to do that sort of thing all the time in my thirties not these days in my late fifties. There is something very special about this product and…

“I feel a bit stupid having grown blackcurrants for 30 years and never really given them a go. I challenge every one of you to try the Gibb diet”.

– Phill Hyat, Blackcurrant Grower for over 30 years, currently growing blackcurrants at Upper Moutere’s Sunrise Valley and at Tapawera in the Motueka Valley.

Editors note; Phil was eating Sujon Blackcurrants… The Sujon Team wonder how he’d feel if he had the Sujon Blackcurrant powder!

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct:
http://sujon.co.nz/shop/

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This Cobbler not only tastes sensational, it’s a great preventative for the winter cold & Flu! Why?. Because New Zealand blackcurrants have 4 x’s the vitamin C of oranges and more antioxidants than blueberries, goji and acai berries… So, go on & get baking… It’s a MUCH better plan than opting for the flu shot, don’t you think!🙂

Serves 8

Berry & Apple Mixture:

  • 1 ½ tablespoons corn-starch
  • 1/3 cup Sugar
  • 2 cups Sujon Blackcurrants
  • 2 cups diced apples
  • 1/8 cup Water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice

 
Batter topping:

  • 1 cup flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 1 egg slightly beaten
  • 3 tablespoons milk

Method:
1.     Preheat oven to 1800c.
2.    Place the blackcurrants, apples, sugar and water in a pan, bring to boil and simmer for 10-15 mins.
3.    Mix the corn-starch with a little water and add to the fruit. Stir until slightly thickened. Pour into 20cm baking dish.
4.     Prepare the batter by mixing all of the batter ingredients together and whisking until smooth.
5.     Drop the batter over the berry mixture.
6.     Bake for 25-30 minutes.
7.     Serve warm with whipped cream or ice-cream.

 
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This is just the best cheesecake recipe!

Gluten Free Version: To make this recipe gluten free, it’s simple – just make sure to buy gluten free biscuits. If you like ginger, I’ve tried the gluten free ginger nuts and they taste great in the cheesecake.

TIP: If you want to be uber organized and make this in advance, you can freeze the cheesecake by wrapping in a double layer of glad wrap and a layer of foil – it will freeze for up to 4 weeks.

White Chocolate and Raspberry Cheesecake

Ingredients

  • 200g chocolate biscuit crumbs
  • 50g butter, melted
  • 360 grams cream cheese
  • 2 tsp grated lemon rind
  • 10 g gelatine powder/granules dissolved in 50 ml boiling water, cooled
  • 250 g white chocolate, melted
  • 200 ml Double cream, lightly whipped (best is ‘Lewis Road’ it’s organic- so no additive & stocked at most supermarkets)
  • 150 g frozen *raspberries (do not defrost)
  • 200 g fresh *raspberries
  • icing sugar, to dust
  • 1/2 cup berry jam melted with 2 tbsp boiling water

* You can use any of your favourite berries here. For example, strawberries work great as well.

Directions

  1. Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form tin.
  2. Beat the cream cheese and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries.
  3. Pour the filling on to the prepared crumb base and refrigerate for 3 hours or until set. Just before eating, decorate with raspberries, pour some of the melted jam over and dust with icing sugar.

 

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/berry-page/where-to-buy-sujon-berry/

Purchase Sujon Blackcurrant Powder Direct
http://sujon.co.nz/shop/

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