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GMB Dessert Night Markets

GMB Dessert Night Markets

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It is hard to believe it was almost a month ago that we had the pleasure of joining Goodness Me Box at the Grounds of Alexandria for the GMB Wholefood Dessert Night Markets. Surrounded by various delicious food stalls, all offering up a great variety of sweet (AND good for you) treats, we had the pleasure of sharing the magic that is Luz with all the guests who attended.

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A little more about the event…

What:
GoodnessMe Box Dessert Wholefood Night Markets

When:
Thursday 28th July 2016

Where:
The Grounds of Alexandria

Who:
Hosted by the incredible Peta Shulman of GoodnessMe Box

MC’d by the very talented Alison Morgan from Relauncher Alison

and guest demos by:
Jessica Sepel, Luke Hines, The Merrymaker Sisters, Jacqueline Alwill, Lee Holmes, Taline Gabriel & Martyna AngellIMG_8712

Plus
a number of other very special guests and delightful attendees! 🙂

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Highlights from the Luz Team

Jade, R&D Dietitian:
“When people tried one flavour and then came to try all four flavours (of frozen dessert)… It was really nice getting feedback, particularly on the new flavour (shhh)”

“Meeting & chatting with influencers”

Liv, Marketing Dietitian:

“The genuine enthusiasm about the product range”

“The atmosphere, the vibe, venue and the organisation of the event made it an absolute pleasure to be a part of”

See some more snaps over from the night over at the GoodnessMe Box Facebook Page

Finally we will leave you with this gorgeous post courtesy of Jessica Sepel enjoying our Luz Almond Frozen Dessert xxx

5 Minutes with R&D Dietitian Jade Gibbons

5 Minutes with R&D Dietitian Jade Gibbons

Did you know our team includes two Accredited Practising Dietitians? Meet Jade our R&D dietitian and the incredible brains and creativity behind our delicious frozen dessert and yoghurt flavours. We sat down with Jade to see what her role involves, how she comes up with flavours and what her favourite creation is!

  1. You are a qualified dietitian – is this the type of role you always imagined yourself in? If not, what had you initially planned to do with your degree?
     My aim was to be a dietitian however I never really saw myself in the traditional role of dietitian that is in the public or private health service sector. I wanted to be able to be creative but overall, I wanted my love of food to be contagious; to help others find a love of food!
  1. Why did you become a dietitian in the first place?
    I wanted to be involved with food and to go to university, so I researched what university degrees were available that involved the study of food. Voila, I enrolled in a Nutrition and Dietetics degree at the University of Sydney. At the time, they offered a double degree of the above combined with Exercise and Sports Science. I enrolled in both as I loved being active and previously had completed a Certificate III in Fitness. I was a bit nervous though as although I loved being active, I’m not really a ‘sporty’ person and thought I would be having to play sports during study breaks, with all these sporty people! Yes, most of fellow students were sporty but I couldn’t have spent 5 years with a better bunch. By the way, I’m still not sporty.
  1. What does your role at Luz Almond Involve?
    Every day, week and month is different. When I first started with Luz Almond in February 2014 it was in the start-up stage of a business; I literally was making almond milk! I could go for quite a while about what my role at Luz Almond has involved but primarily I look after product development, understanding and applying food regulation and coordinating the development of labels.
  1. How did you come up with all those delicious flavours for the Frozen Dessert and Yoghurt?
    Awww, thank you. Prior to recipe development, I always start with market research into consumer preferences and trends, as ultimately it is customers whom I want to love the product. Once I have a shortlist of potential flavours, that’s when the R&D really begins and there are many trial recipes before the final recipe for each flavour is decided. My goal for the end product is for it to be loved by customers and have that something extra special that surpasses customers’ expectations; enabling their love of food to reach new heights.
  1. If you had to pick one product from the Luz Almond range, which would be your favourite?
    Easy. Cacao Fudge Frozen Dessert. It still surprises me however rich and creamy it is! Mmmm
chocolate.

Cacao Almond Milk Frozen Dessert

JCN Food Intolerance Friendly Lunch

JCN Food Intolerance Friendly Lunch

This week on the blog, we are sharing a sneak peak of the food and festivities from last Sunday’s Food Intolerance Friendly Lunch. Our lovely sales superwoman Lauren Welsh, had the pleasure of attending the event and taking lots of drool worthy snaps for us to share with you. So a few more details….

When
Sunday 19th June 2016

Where
Fiamme Trattoria, Albion, Brisbane

What
A lavish 3 course lunch with options catering to various food intolerances including
egg free, cow’s milk free, gluten free and dairy free

Check out the menu:

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Pictured here are our lovely hosts Nutritionists Jessica Cox & Carissa Anne of JCN Clinic
& Chefs Craig & Nicola of Fiamme Trattoria

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The lunch was attended by 60 people with nutritionists, dietitians, wellness entrepreneurs and general foodies in the mix!

Our Involvement

Our Luz Almond Frozen dessert was featured in two of the three desserts on the day…

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Guests also received a tub of our NEW Luz Almond Milk Yoghurt to take home!

It was such a pleasure to join forces with the lovely ladies over at JCN Clinic and we are so grateful to Jess for inviting us to be involved. We can’t wait for next year!


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5 Foods to Help You Avoid the Lurgy this Winter

5 Foods to Help You Avoid the Lurgy this Winter

While our friends in the Northern Hemisphere are revelling in the warmer weather, for us down under, the cooler months have begun to take their toll (unless we have been smart and decided to escape – Hello Europe) which has also meant an increase in colds and flus floating around! Our dietitian Olivia shares the 5 best foods for keeping your immune system in tip top shape:

  1. Fresh (or frozen) fruit and vegetables – you have heard the saying, “an apple a day keeps the doctor away” –  while it takes a bit more than an apple, the fundamental concept is there! Fruit and vegetables are rich sources of vitamins, minerals, antioxidants and enzymes. Antioxidants in particular, boost the immune system by mopping up free radicals which attack cells. When people talk about antioxidants you will often hear them refer to the ORAC value – with higher values corresponding to higher antioxidant content. You will notice when you compare the ORAC values of F&V, a general rule of thumb is the darker the colour, the higher the antioxidant content. Blueberries and raspberries are particularly high in antioxidants so try adding them to your breakfast  or enjoying them as a snack through the day for a seriously delicious and low sugar boost to your immune system!IMG_6435
  2. Turmeric – This bright yellow coloured spice has been getting some serious airtime of late with turmeric being added to everything from your warming curry, the crumbing on your fish and increasingly as an alternative beverage to your morning coffee  (sans caffeine) with Turmeric Latte’s (AKA Golden Milk) popping up on menus everywhere. In an era of ‘superfoods’, Turmeric, a spice which has been around for centuries, has been escalated to stardom status. Curcumin, the active ingredient in Turmeric is responsible for it’s distinct yellow colour, as well as providing a list of health benefits, in particular reducing inflammation, with its benefits been comparable to that of anti-inflammatory drugs! It is also a powerful antioxidant and is a well tolerated treatment for irritable bowel syndrome. Try incorporating turmeric into your regime – we recommend a Golden Latte made on our Almond Milk for a delicious way to get the benefits!
  3. Ginger – A well known spice in Asian and Indian Cuisine, as well as being very popular in the western world, Ginger has long been heralded for its immune boosting properties. It is particularly effective for the relief of nausea and symptoms associated with colds and is best simply served as a ginger tea. Slice fresh ginger and place in mug topped with hot water. Add manuka honey and lemon for extra anti-inflammatory and anti-bacterial properties!
  4. Yoghurt & Fermented foods – Probiotics found in yoghurts and other fermented foods play a major role in maintaining the balance of bacteria within our gut. Ensuring there is adequate good bacteria, is essential for keeping our digestive system functioning optimally as this represents the first line of defence against pathogens which ultimately make us sick. Incorporate yoghurt (try Luz Almond Milk Yoghurt) into your daily routine to give your gut a healthy boost!IMG_6469
  5. Matcha – Before there was turmeric, there was Matcha! A long standing tradition in Japanese culture, the Western world caught wind of this vibrant green powder a little while back and these days it is commonplace to see it in everything from lattes (Have you tried our Matcha Almond Milk?) to cakes, desserts and even pancakes! Matcha which literally meals ‘powdered tea’ is basically a super concentrated version of green tea, concentrated in everything from colour, to taste and health benefits. One of the main benefits associated with matcha is the buzz of energy similar to that of caffeine, but without the jittery and anxious side effects. It also rich in antioxidants (ORAC values 20 x that of blueberries) and is known to enhance mood and improve memory and concentration.Powderalmondsbottle
Understanding the Difference Between Allergies & Intolerances

Understanding the Difference Between Allergies & Intolerances

Among the many reasons why people start drinking almond milk and other dairy alternatives is due to a food allergy or intolerance. This often means we are forced to limit our intake or rule out the offending substance, however the actual allergy or intolerance is often  due to a single compound within the food. The foods we eat are made up of various compounds including protein, fat, carbohydrates nutrients as well as natural chemicals, not to mention additives that can all single handedly cause adverse reactions.  In the case of cow’s milk, for example, some people (particularly children) will have an allergy to the protein in the milk, while others will have an intolerance to the sugar, lactose.

While the two are often grouped together, there are a few distinct differences. One of the primary differentiating factors is that an allergy illicits an immune response by producing specific antibodies against substances in the environment that are normally harmless. Contamination with an allergen usually results in swelling and inflammation which can occur all over the body. The severity can range from irritating to life threatening. In order to diagnose an allergy, most common methods include skin prick testing and blood testing for specific allergen born antibody. These tests are largely conclusive.
The most common food allergies are: peanuts, cow’s milk, soy, seafood and eggs.

An intolerance similarly causes an adverse reaction to food that can be mistaken for an allergy, as they share some symptoms, which can also be very severe. Yet unlike a true allergy, intolerances do NOT involve an immune response and does not show up on allergy testing mentioned above (blood test and skin prick testing).
The most common intolerances are: lactose, wheat sensitivity, salicytates, amines, glutamates, preservatives, artificial foods colours and food enhancers eg. MSG

Testing for intolerances is often far less conclusive and often exceptionally confusing. This is because not only are we always eating and drinking but people will also experience different reactions and to varying severities.  The best way to find foods responsible for food intolerances is to follow an elimination diet, followed by gradual reintroduction and challenges under the supervision of a professional. However due to the restrictiveness and time involved, many people will deal with undiagnosed intolerances, or worse self-diagnose.

Finally, you think you or someone you know is suffering from an intolerance or allergy, it is important to see your doctor to rule out anything life threatening.

Ambassador Profile: The FODMAP Friendly Vegan

Ambassador Profile: The FODMAP Friendly Vegan

The FODMAP Friendly Vegan was born following the experiences of Sharon, a vegan who found relief from uncomfortable digestive issues by following the rather restrictive, low – FODMAP diet. The Low-FODMAP diet was created in 1999 by a team of researchers at Monash University, led by Dr Sue Shepherd, who is credited with its inception. Today it has been published in international journals and is widely accepted as the most effective treatment for chronic gastrointestinal symptoms commonly associated with Irritable Bowel Syndrome and Disease (IDS(D)). Through her website, The FODMAP Friendly Vegan, Sharon has decoded the science and wealth of information around low FODMAPs to create a user friendly hub for those suffering from similar symptoms.

She has also published an eBook by the same name. However you don’t have to have Irritable Bowel Syndrome or suffer from similar uncomfortable symptoms (or be a vegan for that matter) to enjoy the numerous delicious recipes Sharon shares through her eBook and blog. See just one example here for a yummy Roast Pumpkin Soup.

The FODMAP Friendly Vegan blog also has a wealth of resources covering topics such as the science behind the low – FODMAP diet, the diet itself, following a low-FODMAP diet in the real world as well as providing some healthy tips and even yoga poses for improving digestion.

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We encourage you to check out The FODMAP Friendly Vegan:

www.thefodmapfriendlyvegan.com

F: www.facebook.com/thefodmapfriendlyvegan

IG: www.instagram.com/thefodmapfriendlyvegan

8 Ways with Luz Almond Yoghurt

8 Ways with Luz Almond Yoghurt

  1. Add it to your smoothie
  2. Have it with muesli and fruit
  3. Make it the star in our trifle (see our recipe)
  4. Freeze it into ice blocks – Blend with berries or other fruit and then pour into ice-block moulds to make a healthy ice cream alternative for the kids (or adults)
  5. Make your own homemade bircher muesli
  6. Enjoy it as an alternative to ice cream
  7. Turn it into a satisfying afternoon snack – sprinkled with cinnamon and a small handful of chopped nuts
  8. Or simply enjoy it just as it is!
Crazy for Cacao

Crazy for Cacao

As known lovers of chocolate we thought we would give you some insight into the incredible benefits of raw cacao. 

Cacao, as it is spelled (no it is not a spelling mistake) refers to a dark brown powder produced by cold pressing unroasted cocoa beans. The purpose of cold pressing as we have explained previously in relation to our almond milk is to preserve the nutritional content of the bean and keep the living enzymes intact while removing the cocoa butter. This minimal processing results in a product which maintains a high ORAC ( value, a measure of the amount of antioxidants in foods. In contrast, cocoa which looks exceptionally similar is produced by roasting the raw cacao. This process damages the molecular structure resulting in a decrease in the nutritional value as many of the nutrients are not heat stable. Furthermore, the more commonly known cocoa powder often has sugar, amongst other things added in the manufacturing process.

At Luz Almond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products – our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dessert.

Luz Cacao Cold Pressed Almond Milk

So why do we love cacao so much:

  1. Cacao is a rich source of flavonoids, which are powerful antioxidants that protect from ageing and disease. Cacao has a higher ORAC (measure of antioxidant content) score than acai berries, spinach, blueberries, red wine and green tea, giving it one of the highest antioxidant values of all natural foods.
  2. Cacao is a great source of magnesium which assists the body to process fats and proteins, as well as building strong healthy bones and teeth.
  3. Cacao also contains two compounds (phenylethylamine and anandamide) thought to act on the brain creating a feeling of euphoria and allowing cacao to act as an aphrodisiac and mood enhancer.

Definitely a few good reasons to give these delicious products a try!

Cacao Almond Milk Frozen Dessert

Why you SHOULD keep drinking that almond milk latte

Why you SHOULD keep drinking that almond milk latte

As proud producers of almond milk and almond based products we feel it is time we cleared something up! The arguments against almond milk are not new, no doubt it has popped up in your Facebook feed about the environmental cost or the actual percentage of almonds in your almond milk. But when it comes out of the mouth of someone whom many of your target market follow and whom you have spent significant advertising dollars with 
 well let’s just say a confused emoji face springs to mind!

So we are going to clarify a few points and just to make it more simple we are going to break it down as they have.

1. The water.
“It takes 5 litres of water to grow one almond!”

Yes this may be true but please put it into context! As Alissa Walker pointed out in her article ‘Seriously, Stop Demonising Almonds’, 80% of California’s water is used to grow food but we shouldn’t stop eating any fruit, vegetables or even meat due to how much water they take to grow so why are almonds now the devil?

By just focusing on the ‘water cost’ you are failing to consider the whole picture such as the social and economical value of the food we are growing with the water, not to mention the nutritional value. From an economic perspective, while almonds use 10% of the California’s water, they are generating approximately 15% of the state’s total farming value and almost 25% of agricultural exports from the state (Walker, 2015). Plus given the increasing demand for almonds which has seen prices skyrocket, almonds are bringing in significant revenue for California, $11bn of it in fact.

And what about the fact that the water is being used to provide us with a healthy food rich in protein and good fats – surely being used to create something which benefits the health of the population stands for something, right?

2. The waste.

“The almond meal is tossed when almond milk is commercially produced”.

Firstly don’t lump all commercial almond milk producers together. At Luz we actually wholesale our almond pulp to people for use in baking, plus we are always looking for ways to utilise it in product and recipe development. The fact is all food manufacturing has waste so no need to single out almond milk!

  1. The carbon footprint.

“The environmental cost of shipping almonds from US + packaging = small environmental disaster”

Carbon footprint, yes, environmental disaster – slight exaggeration perhaps? Regardless many products are also produced with ingredients from overseas so perhaps it is better to focus on supporting local farmers and industry – something we are big advocates of at Luz! We proudly use Australian almonds to minimise our environmental impact, as well as contributing to the Australian economy.

We won’t even get into the carbon footprint of the meat industry but needless to say it is huge!

  1. The dose of additives.

“Most brands are packed with thickeners, emulsifiers, sugars and other crap stuff “– you are right, we couldn’t agree more! Luz Almond milk is made simply of almonds and water without all those additives and nasty stuff. Again the fact is many manufactured products are packed with this stuff and I can assure you almond milk is not the only or the worst examples of this so it is about reading and understanding labels!

  1. The nutritional value.

Probably the most contradictory point in the whole article – on one hand we have that “most brands only contain about 2% almonds” so you can’t really benefit from the vitamin E, B2, magnesium and copper, however on the other hand it says really “we would only eat a small handful of almonds in one sitting and having two lattes on almond milk will add up to more than that”. So wait there is too many or too few almonds?

On a gram per gram basis it should be no surprise that almonds pack a greater nutritional punch than almond milk so by no means are we suggesting almond milk should replace almonds in your diet. However there are an increasing number of people looking for an alternative to dairy milk to use on their cereal or in their baking, coffee etc for many different reasons. For this, almond milk is a great alternative as it not only tastes great but also contains vitamin E, magnesium, zinc, calcium, iron and B vitamins. Obviously the amount of each of this is dependent on the actual percentage of almonds used in the milk but once again we always encourage people to READ LABELS and know what is in the food you are eating.

  1. The price.

“Almond milk is one of the most expensive alternatives out there” – well that shouldn’t really come as a surprise given how much almonds are these days. As a rule of thumb the most expensive brands usually contain more almonds and less of the other stuff but again read the label!

 

Our simply Luzscious verdict

Sure make your own! In an ideal world we would all love to make it BUT if god forbid you are busy or don’t own a high speed blender or I don’t know 
 just can’t be bothered then buy Luz
the closest thing to the homemade version!

But wait a minute 
 wasn’t the headline of the article ‘Sorry, but you actually shouldn’t be drinking almond milk’?

Guess your recipe books may need an edit!