Jennifer Hart Smith's Magic Anthocyanin Powder

Make your own antioxidant superfoods with Jennifer Hart-Smith, naturopath and pastry chef. It' s like a healthy gourmet gomasio that you can sprinkle all over your dishes. Not only will it brighten up your dishes, but it will also slow down cell ageing thanks to anthocyanins.

What are anthocyanins?

Anthocyanins are a type of water-soluble pigment naturally present in leaves, petals and fruits, located in the vacuoles of cells. These pigments range from red-orange to blue-purple. Not only are they natural colorants, but they are also powerful antioxidants of the flavonoid class.

In which foods are anthocyanins found?









Radish red meat



Seaweed Nori

Magic powder recipe

1/ Dehydrate the ingredients of your choice at 50 degrees for 12 hours - ideally in a dehydrator, but you can also use your ventilated oven.

2/ Once the ingredients are well dehydrated (they should be crumbly) put them in a blender and grind them into a powder.

3/ You can add a little salt or sesame to help preserve it like gomasio.

4/ Put the powder in a well sealed glass jar such as 'le parfait'. Keep it away from humidity.

5/ Sprinkle it over your bowls, dishes, salads, soups and desserts.

A morning bowl rich in antioxidants

Recipe for 1 person:

100g of oatmeal soaked the day before (or fermented porridge)

Fresh red fruit: strawberries, blueberries, blackcurrants

1 tablespoon of magic anthocyanin powder

1 tablespoon of maple syrup

Fresh herbs and flowers


1/ Pour the flakes soaked the day before into a bowl.

2/ Wash and cut the fresh fruit and arrange it on the fresh porridge.

3/ Pour a tablespoon of magic anthocyanin powder and a dash of maple syrup.

4/ Decorate with fresh herbs and flowers.

Beetroot salad with a creamy anthocyanin powder sauce

Ingredients for 1 person

1 beetroot

100 grams of fresh yoghurt

4 tablespoons of cottage cheese or vegetable yoghurt

1 tablespoon of magic anthocyanin powder, recipe above

1 half blue meat radish or summer radish

1 teaspoon of nori flakes (optional)

1 pinch of salt

1 tablespoon of walnut oil


1/ Peel and put a beetroot in boiling water for about 40 minutes to 1 hour (one beetroot per person).

2/ Use the tip of a knife to check if they are cooked properly. Allow the beetroot to cool.

3/ Using a mandolin or a knife, finely slice the beetroot and place the slices in the centre of a plate.

4/ In a separate bowl, mix the yoghurt, fromage blanc or vegetable yoghurt with 1 tablespoon of anthocyanin magic powder, add salt and arrange a quenelle next to the beetroot.

5/ Decorate with purple or blue flowers, with a drizzle of walnut oil and some nori flakes.

Who is Jennifer Hart-Smith?

Jennifer Hart-Smith is an incredible woman and we love her at Absolution!

As a trained naturopath, she poetically combines her knowledge of nature with her passion for pastry. The result: healthy but delicious recipes that delight all our senses and pamper our bodies (and the planet)! In Jennifer's cooking, we love how she manages to put the spotlight on wild edible plants from our regions, on local and seasonal ingredients, without ever forgetting that above all we must eat with joy and awareness.

What a wonderful pleasure to dive into her world, which she shares with great generosity on her Instagram account and in her recipe books published by Editions Marabout, that you can find here.

Her favorite Absolution products