9 Sweet Raspberry Recipes To Try This Summer

From plantbasednews.org

Raspberries are tangy, sweet, and super versatile 

Raspberries are one of summer’s standout fruits, bringing bright flavour and colour to everything from breakfast bowls to rich desserts. These sweet raspberry recipes make the most of the berry in a variety of ways, pairing it with ingredients like chocolate, white chocolate, coconut, apple, and nuts.

Some recipes keep things simple, while others are ideal for celebrations, baking projects, or weekend treats. The tartness of raspberries helps balance sweeter ingredients, which is why they work so well in cakes, cheesecakes, brownies, muffins, and other baked goods.

Whether you’re using fresh raspberries from the store, the market, or your garden, these recipes offer plenty of inspiration for summer baking. From quick treats to showstopping desserts, there are plenty of ways to enjoy one of the season’s most popular fruits.

Poached raspberry apple with white chocolate sauce

JAZZ AppleThis recipe makes use of seasonal fruit for a cosy treat

Starting this list of raspberry recipes is this poached raspberry apple with white chocolate sauce. Apples simmer in a bright raspberry syrup before getting topped with a smooth vegan white chocolate sauce, creating a simple dessert that balances sweet, tart, and creamy flavours.

Find the recipe here.

Vegan raspberry and white chocolate muffins

Claire Swift and Sarah BiagettiRaspberry with white chocolate is a classic flavour combination

These vegan raspberry and white muffins come from Claire Swift and Sarah Biagetti. Fresh or frozen raspberries pair with chunks of vegan white chocolate in soft vanilla muffins that work just as well for breakfast as they do for an afternoon snack.

Find the recipe here.

Raspberry smoothie bowl

Natlicious FoodSummer is the perfect time to test out antioxidant-rich smoothie bowls

This raspberry smoothie bowl by Natlicious Food is an easy treat ready in under 10 minutes. Frozen raspberries, banana, pomegranate seeds, and mixed seeds blend into a vibrant breakfast bowl, while cocoa nibs and extra fruit add crunch and texture.

Find the recipe here.

Raspberry and white chocolate blondies

Viva's Vegan Recipe ClubThese blondies use a classic flavour combination of white chocolate and raspberry

Make these raspberry and white chocolate blondies by Viva’s Vegan Recipe Club for an indulgent dessert. Tart raspberries and creamy white chocolate bake into a soft blondie base, creating a rich treat that’s especially good served warm and slightly gooey.

Find the recipe here.

Coconut and raspberry cake with white chocolate icing

Viva's Vegan Recipe ClubWhite chocolate and raspberry is a classic combo, perfect with a coconut sponge

Next, try this coconut and raspberry cake from Viva’s Vegan Recipe Club. Sweet raspberries run through a fluffy coconut loaf cake before getting topped with a white chocolate icing, making it a great option for celebrations, gatherings, or weekend baking.

Find the recipe here.

Vegan white chocolate and raspberry baked cheesecake

Viva's Vegan Recipe ClubThis baked vegan cheesecake uses vegan cream cheese and ground almonds

Also by Viva is this vegan white chocolate and raspberry baked cheesecake. A creamy filling packed with white chocolate and raspberries sits on a biscuit base before being finished with a bright raspberry topping and fresh berries.

Find the recipe here.

Raspberry peanut butter protein chocolate cups

Sculpted KitchenThese PB & J cups are a fun and simple treat

Ready to make your own vegan PB&J cups? Try these raspberry ones by Sculpted Kitchen. Layers of raspberry chia jam, peanut butter, and dairy-free chocolate come together in a freezer-friendly treat that tastes like a grown-up version of a classic sandwich.

Find the recipe here.

Chickpea raspberry brownies

Healthy French WifeThese protein-packed brownies contain chickpeas and quinoa flour

This chickpea raspberry brownie recipe by The Healthy French Wife is full of protein. Chickpeas, almond meal, cacao, and raspberries blend into a fudgy brownie batter that bakes into a rich dessert with bursts of berry flavour throughout.

Find the recipe here.

Flourless chocolate pistachio raspberry torte

Haarala HamiltonThis dessert uses silken tofu and ground almonds for its base

Finally, finishing this list is this flourless chocolate and pistachio raspberry torte by Calum Harris. Dark chocolate, pistachios, silken tofu, and raspberries make a dense, elegant dessert that’s finished with a glossy ganache and plenty of fresh fruit.

Find the recipe here.

https://plantbasednews.org/veganrecipes/desserts/sweet-raspberry-recipes/

Jamie Oliver is right – this is how much fruit and veg we really should be eating every day

From The Conversation UK

By Catherine Norton

Celebrity chef Jamie Oliver has stirred debate by calling the familiar five-a-day message “a lie”. Speaking to the Times, he argued that the real health benefits of fruit and vegetables only start to add up at seven, eight or even 11 portions a day.

He’s not wrong that more is better. Research shows us that the more servings of fruit and veg we eat per day, the more benefits we see to our health. But the story of how five servings became the standard recommendation is one of science meeting pragmatism.

When the five-a-day campaign was launched in the UK and Ireland more than 20 years ago, it was never meant to be the “perfect” target. Instead, it was a compromise – a number that struck a balance between the nutritional evidence and what public health experts thought people might realistically manage. Five portions was judged by researchers and marketeers to be a simple, memorable and achievable slogan – one that wouldn’t scare people off.

Today, five-a-day is one of the most recognisable public health messages – even if most UK adults still fall short of it.

But it may be time for this messaging to change, as a growing body of research shows that higher fruit and vegetable intakes are associated with lower risk of chronic diseases.

A meta-analysis of over 2 million people found that while five portions lowered risk of chronic diseases such as cardiovascular disease and cancer, the greatest benefits were seen at around ten portions of fruit and veg daily. Another UK study found that people eating seven or more portions of fruit and veg each day had a 42% lower risk of death compared to those eating less than one portion.

Excellence rarely comes from doing the bare minimum – and the evidence suggests we should be aiming higher.

                        It’s clear that eating more fruit and veg daily has health benefits.leonori/ Shutterstock© The Conversation UK

Japan has long recommended ten (and more) portions of fruit and vegetables a day. Mediterranean countries, too, traditionally eat diets rich in fresh produce, beans, and legumes. Research suggests that populations that follow these dietary patterns tend to have lower rates of heart disease and longer life expectancy. Similar associations between higher intakes of fruit and vegetables and lower risk of death from any cause are reported in Japan, too.

The research is clear: higher intake of fruits and vegetables everyday brings tangible health benefits. So while five portions is a good starting point, aiming to include more fruits and vegetables into your daily diet will bring even greater health benefits.

What counts as a portion?

But some confusion lies in what a “portion” really means. The World Health Organization defines one portion as about 80g – roughly a handful. That could be an apple, two broccoli spears, three heaped tablespoons of peas or half a tin of beans. When you break it down like this, eight to 11 portions across three meals and snacks becomes less intimidating.

There are also many easy ways to add more fruit and veg every day. For breakfast, try adding berries to your cereal, a banana to your porridge or spinach in your omelette. For lunch, add salad to sandwiches, beans to your soup or extra veg into wraps.

Double up portions at dinner by eating two or three sides of veg, or bulk up sauces and curries with lentils, peppers or mushrooms. Snack smart by reaching for fruit, veggie sticks with hummus or roasted chickpeas instead of crisps.

You should also aim to eat a rainbow of different fruits and vegetables across the week, as variety is associated with even greater health benefits.

There’s a common myth that only fresh fruit and vegetables count. In reality, frozen, tinned (in water or natural juice) and dried all have a place. They can be cheaper, last longer and often retain just as many nutrients as fresh produce.

Juices and smoothies count too – but only as one portion a day because of their sugar content.

The five-a-day message is a starting point, but not the finish line. Anything is better than nothing – and if you’re eating just one or two portions now, getting to three or four is progress.

But the science is clear: more really is better. Jamie Oliver may be ambitious in suggesting 11 portions, but he’s right that aiming higher could bring big health gains.

https://www.msn.com/en-gb/health/other/jamie-oliver-is-right-this-is-how-much-fruit-and-veg-we-really-should-be-eating-every-day/ar-AA1LTqH0?ocid=msedgdhp&pc=HCTS&cvid=6a0563fd008a49309ea15af40df924b8&ei=11