Poppy Watt talks to Rosie and Guy Hayward the husband and wife team who founded The Groovy Food Company in 2004.
Rosie, a former conservation officer, was forced to give up work because of back problems. Different prescription drugs failed to ease the pain so she blended a series of seed oils - flax, hemp, pumpkin and oil of evening primrose and found that by using this combination her back pain disappeared.
After just six weeks her joints felt more mobile, her hair and skin condition had improved and her energy levels were improving, which she felt was due to the oil increasing the essential fatty acids in her diet and she wanted to share the discovery.
The pair cashed in their savings and remortgaged their house to raise £100,000 to set up the Groovy Food Company and then the Cool Oil, was born. Since then their company has gone strength to strength and has recently launched the High-Five Oil, Coconut Oil and Agave Nectar and now Tesco, Sainsburys and Waitrose all stock the oils.
The Groovy Food Company have just released some amazing healthy and nutritious oils (two of which are blended right here in the UK) – perfect for cooking with, drizzling over bread and salad or using as an ingredient in dishes such as pesto, stir-fries and cake.
Courtesy of Rosie we have included a couple of recipes to get you into the Groovy Food Mood!
Asian Noodles with chargrilled beef and Sweet Soy Lime Dressing
A perfect salad for picnics, lunches or a light meal.
Noodles are always popular especially when bathed in this sweet soy and lime dressing made with Groovy Food’s High Five oil. Colourful and glistening with a whole array of fresh tasting vegetables this is incredibly healthy too. Instead of beef you could add large prawns, salmon or chunks of roasted tofu for a vegetarian option.
500g / 1 lb 2oz sirloin steaks, trimmed of fat
1tbsp Thai fish sauce
1tbsp Groovy Food High Five Oil
Freshly ground black pepper
150g / 5 ½ oz sprouting broccoli, cut into small pieces
250g / 9oz egg noodles
1 carrot, cut into julienned
4 spring onions, thinly sliced on the diagonal
Handful of mangetout sliced lengthways
1 red pepper cut into long strips
Handful of coriander leaves, chopped
Handful of mint leaves chopped
Handful of chopped roasted peanuts to serve
4tbsp tamari soy sauce
2tbsp Groovy Food Dark Rich Agave Nectar
3tbsp Groovy Food High Five Oil
1 red chilli, deseeded and diced
2 garlic cloves, crushed
1tsp freshly grated ginger
Juice and zest of 2 limes
1tbsp rice vinegar
Mix together the fish sauce and oil.
Rub the steaks with the mixture and season on both sides.
Allow the steaks to stand at room temperature for 5-10 minutes before cooking.
Heat a non-stick frying pan until hot. Sear both sides of the steak for 3 minutes on each side. Take off the heat and leave to stand for 5-10 minutes. Slice thinly and set aside.
Cook the noodles in boiling water until al dente. Drain well.
Blanch the broccoli for a couple of minutes in boiling water until al dente. Drain well.
To make up the dressing simply whisk all the ingredients together and set aside
Place the noodles in a bowl. Add remaining ingredients and pour some of the dressing. Toss well and season to taste. Sprinkle over a few chopped roasted peanuts to serve.
Per serving using 2tbsp dressing per serving
Chocolate & Orange High Five Cake
A lovely moist cake thanks to the addition of Groovy Food Company’s wonderfully healthy High Five oil.
Cut your intake of saturated fat when you do any baking by swapping some of the butter for Groovy Food’s High Five oil. Groovy Food’s High Five Oil’s healthful properties come from rich levels of omega 3, 6 and 9 fats from the combination of Camelina sativa oil, avocado oil, virgin olive oil, oleic sunflower oil, sesame seed oil.
Rich and indulgent tasting you can eat this plain with a dollop of yogurt or crème fraiche or for something special ice it with a rich chocolate icing together with a creamy cheese filling. A really scrummy way to sneak in more healthy fats into the family’s diet
You will need 2 x 20cm / 8inch cake tins
250g / 9oz xylitol or caster sugar
250g / 9oz self-raising flour
2tsp baking powder
50g / 1 ¾ oz cocoa powder
Grated zest of 2 oranges and juice of 1 orange
100ml / 3 ½ floz Groovy Food High Five Oil
2tbsp Groovy Food Light Mild Agave Nectar
75ml / 2 ½ floz semi-skimmed milk
200g/7oz plain chocolate
100ml/ 3 1/2 fl oz double cream
250g / 9oz Low fat cream cheese
2tbsp Groovy Food Light Mild Agave Nectar
1 tsp grated orange zest
1tsp vanilla extract
Preheat the oven to
180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Whisk the sugar and eggs together until light and fluffy.
Add the juice and zest of the orange and then stir in the High Five oil, agave nectar and milk. Gently fold in the sifted flour, cocoa powder and baking powder.
Divide the batter between the sandwich tins and bake for 25-30 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the filling beat together all the ingredients until smooth.
Spread the cream cheese filling over the top of one of the chocolate cakes, then carefully top with the other cake.
To make the chocolate icing simply heat the chocolate and cream in a saucepan over a very low heat until the chocolate melts.
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Spread or drizzle over the cake. Top with grated chocolate and orange zest.
This cake will keep in the fridge for 2-3 days. You can freeze the cake before icing it for up to 1 month.
For more information visit www.groovyfood.co.uk