Mandarin and blueberry chocolates

I made these with my daughter, we used Fresh As freeze dried mandarins and blueberries, plus some dark chocolate (the darkest the better for me, and chose a non-dairy one for vegan chocolate). Just need to melt the chocolate and then half dip the mandarin slices. The freeze dried blueberries… sorry but you cannot see them… but we just added a few to the remaining chocolate (after we used all the mandarin slices) and then poured the mixture in chocolate molds. So easy, quick, and petty too!

Photos and Recipes by Alessandra Zecchini ©

Plum smoothie, and purple heaven

Another day, another smoothie. I used some free stone plums from Oratia Orchard (they have many variety of plums, freshly picked), drinking yogurt, one banana and ice cubes. Perfect for breakfast and I love the colour! In fact I love all hues of purple and plum, here are some of my favourite.

Well, my blueberries should be blue by now, bus a bug ate half of my plant form the inside, and
the birds tend to get to the berries before me as soon as they turn blue! No blueberry jam this year,
but they look pretty in the garden. 

And these I adore, tiny little pansies from the garden.

Photos and recipes by Alessandra Zecchini

Spinach, banana, blueberry and apple smoothie

I decided to start the new year well with more raw fruit and vegetables! This smoothie is super easy, for 4 glasses use 2 bananas, two cups of baby spinach leaves, one punnet of blueberries and 2 cups of apple juice.

I have been doing vegetable juices too, mostly celery and carrot, they feel so healthy after all the Xmas eating! Do you like fresh juices and smoothies?

 Photos and recipes by Alessandra Zecchini ©

Fruit, cheese or dessert? Ricotta with blueberries and honey for Sweet New Zealand

This is a no-cook dessert that can be made in two minutes, and with three ingredients. Also, it can be served as fruit, or cheese! Place a spoon of creamy ricotta in a glass or verrine, add some blueberries and a little bit of honey. Repeat with a second layer. Refrigerate until serving time.

This dessert is for Sweet New Zealand, this month of January hosted by Arfi. To enter please click here.

Photos and Recipes by Alessandra Zecchini ©