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In a previous Blog, I profiled one of the global blackcurrant industry’s most respected researchers, Prof Mark Willems, of the University of Chichester in the United Kingdom.

Although most of Prof Willems work has focussed on blackcurrants and exercise physiology his latest published work looks at NZ Blackcurrant powder and support for healthy Blood sugar balance. This research has just been published in Functional Foods in Health and Disease 2017: 7 (7): 483-493.

The research used our Sujon Blackcurrant powder. The paper says that “regular intake of the powder may support healthy blood sugar balance in health individuals and recommends that “future work should examine the effects of regular intake of New Zealand blackcurrant.

In a future column, I’ll explain what conditions cause fruits and vegetables grown in New Zealand (especially blackcurrants grown in the South Canterbury and Motueka Nelson areas) to have a unique polyphenolic profile that may offer a range of significant human health values if included in the diet.

It is important for me to stress the following when I refer to research:

  • Research can be indicative of possible values to humans but most current research requires significant more trials before values are proven.
  • While research is being carried out people should simply enjoy blackcurrants as part of a balanced diet of many foods; especially fruits and vegetables.
  •  Our Sujon Blackcurrant powder is simply whole blackcurrants freeze dried, seeds removed, and then milled to a beautiful richly coloured powder. No additives!
  • No-one should use the above information in any way to treat themselves without discussing first with their medical professional.

Always read the label and use as directed. Supplementary to a balanced diet.

Gibb Holdings Nelson

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Ingredients

3 cups Sujon Frozen Berries of your choice (I used strawberries)

Method:
Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.

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Ingredients:
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
2 cups Sujon’s Mango Chunks (defrosted)
¾ cup coconut cream
2 heaped teaspoons red or yellow curry paste
1 large head of broccoli
5-6 large mushrooms, chopped
2 medium-large chicken breasts
Salt and Pepper to taste.
Serve with rice and/or salad or your choice.
Method: 
In a large pan, sauté onion and garlic in oil for 2-3 minutes.
Once browned add the chopped chicken breast and season in salt and pepper.
Once chicken is sealed, add curry paste and stir for 1-2 minutes, pour coconut
cream over the chicken, add mango, broccoli and mushrooms and let it all simmer for about 10 minutes, until chicken is cooked through.
Serve on rice or with salad.
Serves: 2-3
Preparation: 15-20 minutes
Cooking time: 20-25 minutes
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Ingredients:
2 eggs
2 ripe bananas
1 teaspoon baking powder
1 teaspsoon baking soda
1 cup oat flour
½ cup almond flour
2 tablespoons maple syrup
Pinch of salt
2 tablespoons peanut or almond butter
2 tablespoons coconut oil (plus more for cooking)
½ cup milk (of your choice)
Method:
Beat the eggs and banana together until smooth, baking powder, baking soda, salt,
nut butter, coconut oil (melted) and milk and blend again.
Fold in the oat and almond flours until well combined.
Heat a non-stick fry pan with a little coconut oil until hot, but not too hot, they
will easily burn.
I used a ¼ cup measuring spoon to scoop out the batter into the pan, gently spread it out evenly and leave until you see small bubbles appearing on the surface, and the top not so wet.
Flip and cook for another minute on the other side.  These pancakes will take a little longer to cook than regular pancakes.
Serve with a generous helping of defrosted Sujon berries, coconut yoghurt, and chopped banana and enjoy with a drizzle of maple syrup!
Serves: 4
Preparation time: 20-25minutes
Cooking time: Up to 30mins (cooking in batches)

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Ingredients:
1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Method:
Combine the oats, almond flour, coconut, baking powder and salt and mix
thoroughly.
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oaty mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown.
Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes

 

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Base:
3 apples, peeled and chopped
3 cups berries
¼ cup water
½ tsp cinnamon
2 tablespoons honey
Topping:
2 cups oats/natural muesli
1 cup quinoa
1 cup mixed nuts, seeds, coconut
1/2 cup honey
Method:
Place fruit into a baking tin or dish, ready for the crumble. Add the water,
cinnamon and honey and bake until the apple is soft. About 40 minutes at 160
degrees.
In another bowl, mix together the oats, quinoa, mixed nuts and seeds. Drizzle
the honey over while mixing, aiming to cover the whole of the mixture lightly.
Once the fruit is soft, add the crumble mixture on top and bake for another 30
minutes or until golden brown, being careful not to burn it.
Serves: 4
Preparation time: 20-30 minutes
Cooking time: 1 hour, 10 minutes

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Ingredients:
3 cups frozen raspberries
1 frozen banana
½ cup coconut water
2 tablespoons of honey
Method:
Blend berries and banana with a high-speed blender until smooth, slowly add
coconut water and honey, while blending until you have a thick but smooth
consistency.
Serve immediately. This is so delicious and refreshing!
Serves: 2
Preparation time: 15 minutes
Cooking time: Nil

 

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White layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

¼ cup coconut cream

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Purple Layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

1/2 cup coconut cream

2 tablespoons Sujon Blackcurrant powder

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Desiccated coconut for sprinkling on top

 Method:

For the white layer: In a blender whiz the coconut until it becomes a fine powder, you may have to stop and scrap down the sides and whiz again. Add the rest of the ingredients and blend until all combined.

Place the mixture into about an 8 inch slice tin lined with baking paper. Press down with the base of a cup (or something with a flat surface) to ensure it is firm and even into the tin. Set it aside in the freezer while you make the purple layer.

For the purple layer: Use the same directions as above just adding the purple layer ingredients (more coconut cream and Sujon’s Black currant powder).

Take the white layer out of the freezer and press the purple layer evenly over the top. Let it set in the freezer about 20-30 minutes and then take it out, cutting it into even squares. Keep it in an airtight container in the fridge.

Makes: approx 12-14 pieces, depending how big you want them!

Preparation: 30-35min

Setting time: 20-30min

beauty concept skin aging. anti-aging procedures, rejuvenation, lifting,Okinawan Japanese love of ‘purple sweet potatoes’ is good news for Sujon’s blackcurrant consumers concerned about aging!

A UK research team visited the Island of Okinawa in Japan and spent a lot of time talking to the Okinawans. They wanted to understand how and why Okinawans seemed to age better than virtually any other social group on earth. Brain disease amongst the Okinawans was 50% that of Western societies; they had on average 80% less chance of a heart-related health issue than Western societies; and they lived longer.

The Okinawan diet was believed to hold the key for their elevated anti-aging health statistics with Okinawan’s eating an extraordinary amount of purple sweet potatoes: on average half a KG each per day.

The research team was headed by Dr Paul Kroon, of the Institute for Food Research, Norwich University, in the United Kingdom. Dr Kroon explained in the interview that he believed the anthocyanin’s in the sweet potatoes were the cause of the benefits. Anthocyanin’s give foods a distinctive vibrantly purple colour.

According to Dr Kroon’s research Purple Sweet Potatoes contain 53mg/100gm of anthocyanin’s. Other foods tested by the team were: blueberries 161mg/100gm; blackberries 161mg/100gm; aubergine 86mg/100gm; red cabbage 40mg/100gm. But they found that the star of the purple food group were blackcurrants with an exceptional 592mg/100gm.

Dr Kroon’s advice for Western societies was to enjoy more purple food in the diet and especially blackcurrants.

Sujon’s frozen blackcurrants (available throughout NZ in supermarkets) and Sujon Blackcurrant powder (available on-line or in most health food stores) are rich in purple anthocyanin’s! Both can be enjoyed as part of a regular balanced nutritional diet.

Important: the above information addresses the topic of aging and will be of strong interest to many Sujon blog-readers. It certainly signals an exciting nutritional concept. But it is important to stress the following:

•The research is indicative of a possible value to humans but nothing is proven yet.

•The amount of blackcurrants needed to provide any possible value to humans isn’t known yet and people should enjoy blackcurrants as part of a balanced diet of many foods; especially fruits and vegetables.

•Readers should not use the above information in any way to treat themselves without discussing first with their medical advisor.

‘The Berryblogger’.

super smoothie bowl

Sujon Smoothie bowl

Ingredients:

2 tablespoons Sujon Blackcurrant powder

¾ cup Orange or apple juice

Fruit toppings –  Sujon’s blueberries and a kiwifruit!

Coconut flakes (add as a topping for an extra crunch!)

Chia seeds – for added topping

Method:

Blend the Sujon Blackcurrant powder and juice in a blender until smooth