Ingredients (about 1 liter smoothie)

• 200 g frozen sea buckthorn berries
• 200 g frozen mango
• 200 g fresh strawberries
• 600 ml cold water

Preparation

1. Wash the strawberries and remove the stems. Rinse the frozen sea buckthorn berries quickly under cold water.
2. Place all ingredients in a blender and blend until smooth.
3. Serve right away – best enjoyed chilled.

Tip: Sprinkle with chia seeds or add a splash of lime juice if you like. For a sweeter drink, add honey or syrup to taste. Want it smoother? Strain the mix through a sieve. 🙂

For the curious

Mango comes from South Asia and is one of the world’s oldest cultivated fruit trees. Sanskrit texts already mention it in the 4th century BCE. Today, people grow mango all around the world, and many cultures connect it with hospitality and abundance. Its soft texture and tropical aroma inspire cooks to create both sweet and savory dishes. In many Asian countries, people serve mango with rice or use it in sauces and drinks. The rich and juicy flavor balances perfectly with more tart ingredients.

Strawberries, in contrast, are a much newer cultivated plant. Farmers in 18th-century France began to cross European wild strawberries with varieties brought from America, and the garden strawberry as we know it was born. Before that, people mostly picked wild strawberries for jams and drinks. Thanks to its larger fruit, the modern strawberry quickly became popular. Across many cultures, the strawberry also grew into a symbol of love and romance – red, juicy, and heart-shaped. In food, its sweetness pairs beautifully with dairy and tangier berries.

When you bring together these two tropical flavors with the northern resilience of sea buckthorn, you get a smoothie that combines tastes and moods from different worlds. At the same time, it’s bright, sweet, cooling and unmistakably summery.

The post Sea Buckthorn Smoothie with Mango & Strawberries appeared first on Dago Seaberry.

Ingredients (makes about 12 muffins)

Batter:

• 4 dl wheat flour
• 2 tsp baking powder
• 1.5 dl brown sugar
• 1 egg
• 125 g melted butter
• 2 dl sour cream
• 1 dl milk
• 1.5 dl sea buckthorn berries (fresh or frozen)

Glaze:

• 2 dl powdered sugar
• 2 tbsp sea buckthorn juice

Preparation

1. In a bowl, mix together the flour, baking powder and brown sugar.
2. Add the egg, melted butter, sour cream and milk, and stir into a smooth batter.
3. Add the sea buckthorn berries and gently fold them in quickly, making sure they don’t thaw or break apart too much.
4. Divide the batter into muffin tins (use paper or silicone molds, or lightly butter the tin).
5. Bake in a preheated oven at 200 °C for 20–25 minutes until the muffins are golden brown.
6. Let the muffins cool and prepare the glaze. Mix powdered sugar with sea buckthorn juice until smooth, then drizzle over the cooled muffins.
7. If you like, top with a few extra sea buckthorn berries or some grated orange zest.

Tip: Do not thaw frozen berries beforehand – this way they will keep their shape and won’t make the batter too watery. In addition, the heat will affect them less strongly, helping the flavor stay fresh.

Adapted from a Pereköök recipe, January 2006.

For the curious

The word muffin was already in use in England in the 18th century, although its exact origin is unclear. It may come from the French mouflet (soft bread) or the German muffen (small cakes). Interestingly, “muffin” once referred to something quite different from today’s fluffy baked treat in a paper cup. In England, muffins were thin yeast-leavened breads baked on a griddle or pan and served with butter.

Modern muffins, as we know them today, are more of an American creation – a universal form of pastry that can hold almost anything: berries, chocolate, cheese, vegetables, even bacon.

In Estonian, there isn’t yet a fully established local word for muffin. Sometimes people say küpsetis (baked good), koogike (small cake) or vormikook (cake baked in a mold), but none of them carry quite the same feel as “muffin.” A playful option might be muhvin – a soft, round and cozy little treat, not unlike the character Muhv from the children’s story Naksitrallid. If Muhv were a pastry, he would surely be… a muffin! 🙂

The post Sea Buckthorn Muffins with Sour Cream appeared first on Dago Seaberry.

Ingredients:

• Frozen sea buckthorn berries
• Pure maple syrup (add to taste)

Instructions:

1. Place the frozen sea buckthorn berries in a small bowl/glass.
2. Drizzle with maple syrup until the berries are lightly coated.
3. Let sit for 1–2 minutes to slightly soften, or enjoy right away for an icy crunch!

Serving Suggestions:

• Enjoy as a light snack or palate cleanser.
• Spoon over yogurt, oatmeal, or pancakes.
• Add to smoothies for an extra zing.

Tip: The contrast between the cold, zingy berries and the rich sweetness of maple syrup is what makes this treat so good. Start with less syrup—you can always add more!

The post Frozen Seaberry & Maple Syrup Treat appeared first on Dago Seaberry.

You can use either fresh or frozen fruit for this smoothie. Frozen ingredients add an extra chill and refreshing texture—perfect for a warm day or post-workout boost.

Ingredients (~ approx. 350ml):

• 50g sea buckthorn berries
• 50g pineapple
• 50g mango
• 50g mixed berries (raspberry, strawberry, blackcurrant etc.)
• 50g (about half) mandarin
• 1 tbsp honey
• 5 tbsp plain natural yogurt
• Optional: Chia seeds for topping

Instructions:

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Pour into your favorite glass and top with chia seeds if desired.
4. Enjoy right away for the freshest flavor!

The post Seaberry & Co. Thick and Vibrant Smoothie appeared first on Dago Seaberry.