Archive for the ‘sujon berries’ Category



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

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.


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.
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
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)
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)


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
Combine the oats, almond flour, coconut, baking powder and salt and mix
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



3 apples, peeled and chopped
3 cups berries
¼ cup water
½ tsp cinnamon
2 tablespoons honey
2 cups oats/natural muesli
1 cup quinoa
1 cup mixed nuts, seeds, coconut
1/2 cup honey
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
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

super smoothie bowl

Sujon Smoothie bowl


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


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

Frozen blueberriesIt’s very simple. The secret is to use berries that are unwashed and completely dry. Discard berries that look bruised or shriveled. Place the berries, still in their original plastic pack, in a re-sealable plastic bag. Or, transfer berries to freezer containers or resealable freezer bags. The berries will freeze individually and you can remove just the portion you need. Remember to rinse them before using.

Happy freezing 🙂

Find your nearest Sujon Frozen Berries stockist here:

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Like many other families, mine has been touched by cancer, but fortunately we have had access to some of the leading minds and experts in the conventional and integrative medicine fields in New Zealand and Australia.

Like many other families, mine has been touched by cancer, but fortunately we have had access to some of the leading minds and experts in the conventional and integrative medicine fields in New Zealand and Australia.

Did you know that Vitamin D3 and iodine help safeguard against cancer.

There are some things the doctors don’t tell you or, as we’ve discovered, don’t know, for example basics in nutritional medicine to advancements in research that aren’t getting out to the wider public, that I have discovered over the last few months.

I am pleased to report the collaboration between the two camps is paying off for the member of our family who has been affected. If we’d just been relying on what the conventional doctors had told us, our outcome would have been much more uncertain.

As a result of the advice and the incredible information I have learned on this journey, I would like to share some tips for safeguarding ourselves – naturally – with evidence-based nutritional medicine and advancements in the research field.

Firstly, consider this: Medicine’s general answer to treating cancer is chemotherapy, which operates at a success rate of a not-so-lofty 2.6% (Source: Prof Avni Sali, NIIM). Why doesn’t it work? Chemotherapy doesn’t eliminate cancer cell stem cells, so it will almost ALWAYS come back. Plus, the patient has to test the limits of their endurance from the extreme sickness it causes and it destroys the immune system, which is the body’s only defence against fighting the very thing you are trying to destroy. Does that make any sense to you?

Firstly, for women, here are a few important guidelines for providing a ‘ring of protection’ around yourself against breast cancer. Hormones play a big role and if they aren’t converted correctly, then you’re at risk.

There are two critical supplements that you need to consider.

1. Vitamin D3: Almost every integrative practitioner we have spoken to keeps re-iterating: It is almost impossible to get cancer if you have good vitamin D3 levels. We synthesize it from the sun, and unless you are getting a minimum of 30mins exposure to sun a day, then you won’t be producing enough of it. Research coming out on Vitamin D3 is showing it to be integral to disease and cancer prevention. I am not advocating burning yourself to a crisp, but in moderation, sun exposure is essential. If not, get yourself a supplement and take it daily, particularly through the winter.

Also, consider this: You are 30 times more likely to get melanoma if you are an office worker. NZ/Australia have the highest rates of skin cancer because of their long-running sunscreen campaigns that have resulted in low levels of vitamin D within the population. Everyone thinks melanoma is caused by the sun: It’s not. It’s cause is directly related to below-par immune defence. And that again is from the doctors’ mouths.

2. Iodine. Also critical for breast health as it supports the conversion of our oestrogens and their underlying metabolites. If this process goes awry then this results in cancer cells being produced. I take lugols iodine regularly and I’ve seen a big improvement (confirmed by blood tests) in my thyroid function as well.

Did you know that herceptin, a breast cancer inhibitor developed by the pharmaceutical companies, is a molecule sourced from olive oil, evening primrose oil and melatonin? Why isn’t this common knowledge to women? I guess because it is cheap, accessible and natural, and doesn’t make pharmaceutical companies any money…

… Watch out for Part 2 of this blog to follow, Things to avoid – particularly important for women.

Author: Fleur Cushman

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