Blog : Recipes

Roasted Pear & Raspberry Coulis Chia Porridge

Roasted Pear & Raspberry Coulis Chia Porridge

Serves 2

Ingredients

Roasted Pear

  • 1 beurre bosc pear, peeled, halved
  • 1 tsp cinnamon
  • spray of coconut oil

Chia Porridge

  • ½ tsp vanilla bean paste
  • 1 ½ cup Luz Almond Milk
  • ¼ cup chia seeds

Raspberry Coulis

  • 1 cup frozen raspberries
  • ¼ cup water
  • ½ tsp vanilla
  • 1 tbsp maple syrup

 

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Method

  1. To prepare roasted pear – spray with coconut oil and sprinkle with cinnamon. Wrap in foil then bake in preheated moderate oven for 30 minutes or until tender.
  2. To prepare porridge – Place all ingredients in small saucepan over low-medium heat. Continue stirring until porridge thickens and becomes gelatinous.
  3. To prepare coulis – While porridge is cooking you can also prepare the coulis. Place all ingredients in small saucepan over medium heat, stirring occasionally and crushing raspberries. Allow it come to the boil then turn down to low and allow to simmer for a few minutes so it thickens.
  4. To serve – Divide porridge between two bowls. Slice pear halves into slices and arrange on top of porridge. Pour coulis around the edge. Serve immediately.

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Oat & Chia Porridge with Cinnamon Banana

Oat & Chia Porridge with Cinnamon Banana

Ingredients

  • ⅔ cup Luz Almond milk
  • ½ cup water
  • 1 tbsp chia seeds
  • ¼ cup traditional rolled oats
  • 2 tsp cinnamon
  • pinch of salt
  • ½ banana, thickly sliced
  • 1 tbsp coconut oil
  • 1 tbsp honey (optional)

Method

  1. Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan over medium heat.
  2. Bring to the boil and continue stirring until thickened and porridge has reached desired consistency.
  3. Heat a small fry pan over medium heat and add coconut oil.Place banana pieces in fry and sprinkle with cinnamon. Drizzle with honey.
  4. Cook for 2 minutes then turn, sprinkle other side with cinnamon and cook for further two minutes.
  5. Pour porridge in a bowl and top with banana.
  6. Serve immediately.

Tip: Try mashing or finely chopping the banana and stirring through to feed your little ones!

Chai Latte

Chai Latte

Ingredients

4 Black Tea Bags

2 cups Luz Almond Original or Date Almond Milk

2 tsp ground cinnamon

1 tsp ground cardamom

½ tsp ground ginger

¼ tsp ground cloves

Grind black pepper

Sweetener to taste

Method

  1. Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hanging out of the pot.
  2. Bring to the boil then reduce heat and allow to simmer for 10 minutes so flavour infuses.
  3. Squeeze tea bags to release flavour, mix and then taste.
  4. Add sweetener of your choice to taste (we recommend maple syrup or honey).
  5. Serve immediately.
Sweet & Spicy Almonds

Sweet & Spicy Almonds

The perfect solution to that mid afternoon snack attack!

Ingredients

  • 2 cups raw almonds
  • 20g butter
  • 2 tsp olive oil
  • 1 tbsp cinnamon
  • 1-2 tbsp coconut sugar OR honey
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • Chilli flakes (optional)

Method

  1. Melt butter in large frypan over medium heat. Add olive oil then add almonds.
  2. Toss almonds to coat then add seasoning ingredients, stirring regularly to coat and allow to roast without burning.
  3. Once covered and lightly browned removed from heat and pour onto baking paper lined tray.
  4. Allow to cool.
  5. Enjoy by the handful!

 

Sweet Anti-inflammatory Roast Pumpkin Soup

Sweet Anti-inflammatory Roast Pumpkin Soup

Recipe courtesy of  The FODMAP Friendly Vegan

“Oregano is an amazing herb from a health perspective, and has been traditionally used to treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders. It is often used in naturopathy to treat candida due to its potent antibacterial properties. It also contains vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, vitamin B6, calcium, and potassium. One active agent in oregano is rosmarinic acid, which is a strong antioxidant that may support immune system health. Fresh oregano has an intriguing, complex flavour, and the herb is among the few that dries incredibly well. In this recipe it draws out the sweetness of the caramalised pumpkin perfectly. This recipe will definitely become a family staple.”

Serves 4

Time taken: 50 mins

This is one of my favourite soups to prepare when my tum is playing up. Not only because it’s so easy to create, but also because it’s one of the tastiest. It is creamy (yet without cream), creates a cozy, warming feeling in your belly, is well-seasoned, and, to top it all off, is incredibly good for you! Oregano is an amazing herb from a health perspective, and has been traditionally used to treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders. It is often used in naturopathy to treat candida due to its potent antibacterial properties. It also contains vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, vitamin B6, calcium, and potassium. One active agent in oregano is rosmarinic acid, which is a strong antioxidant that may support immune system health. Fresh oregano has an intriguing, complex flavour, and the herb is among the few that dries incredibly well. In this recipe it draws out the sweetness of the caramalised pumpkin perfectly. This recipe will definitely become a family staple.

Nourishing Ingredients:

  • 1 jap pumpkin (you could use butternut too – however note this is less FODMAP friendly due to its Oligos & Polyols content – so judge for yourself if this is safe)
  • 1 large carrot, cut into thick rounds
  • 1/2 cup roughly chopped spring onion tips
  • 1 tsp pure maple syrup
  • 3 cups vegetable stock (homemade is best to avoid added onion and/or garlic powders)
  • 1 cup Luz Almond original almond milk
  • 2.5 cm piece of fresh ginger, peeled and minced
  • 3 oregano sprigs (or 2 tsp dried oregano)
  • 1/2 tsp turmeric (you can use freshly grated or powdered)
  • A sprinkle of ground nutmeg
  • Coconut oil for frying
  • Extra virgin olive oil for coating
  • Himalayan salt & pepper to season
  • Optional: toasted pumpkin seeds & coconut cream to top

 

To Create: 

  1. Preheat an oven to 190ºC. Cut the pumpkin in half & scoop out the seeds.
  2. Place both halves on a baking sheet and fill each cavity with 1 sprig of oregano.  Drizzle the pumpkin with olive oil and sprinkle it with salt & pepper.
  3. Carefully turn the halves. Roast for about an hour, until soft and caramelised. Remove the pumpkin from the oven (turning off the oven) & allow to cool for 10 minutes.
  4. Place a heavy-bottomed pan on medium heat. Sauté the spring onion tips in some coconut oil. Add the ginger and chopped carrot and stir to combine. Scoop out the flesh of the cooled pumpkin and add it to the pot. Add the turmeric and maple syrup. Stir well. Allow the mixture to caramelise slightly but keep an eye on it.
  5. After a few minutes, add the vegetable stock to the pan and stir. Lower the heat and allow the mixture to simmer for 20 minutes.
  6. Using an immersion or high-speed blender, puree the soup until smooth. Add the nutmeg and stir. Taste and add salt & pepper as required.
  7. Pour the soup into bowls and top with some oregano leaves and a swirl of coconut cream if you’re feeling fancy. You could also add some toasted pumpkin seeds or activated buckwheat for added crunch.
Pear & Almond Bircher Muesli

Pear & Almond Bircher Muesli

Inspired by Jamie Oliver’s Pear & Sour Cherry Bircher

Serves 2

Ingredients

  • 1 cup traditional rolled oats
  • 2 tsp chia seeds
  • 350mL Original Luz Almond Milk
  • 1 tbsp Maple Syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 ripe pear, sliced
  • 30g almonds, chopped
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 200g Vanilla Bean Yoghurt

Method

  1. Combine oats, chia, almond milk, maple syrup, vanilla and 1 tsp cinnamon in a bowl and mix well.
  2. Cover and place in fridge over night.
  3. In the morning heat small frypan over medium heat and melt coconut oil. Sprinkle with cinnamon and place pear slices in pan. Cook for 1-2 minutes each side or until golden brown on the outside. Remove from pan.
  4. Add chopped almond, a little more oil and cinnamon and cook until lightly toasted.
  5. Divide oat mixture between two bowls. Top with pear, sprinkle with toasted almonds.
  6. Top with a generous dollop of Luz Vanilla Bean Yoghurt. Serve immediately.

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Orange & Pomegranate Bircher Muesli

Orange & Pomegranate Bircher Muesli

Inspired by a recipe from Theresa Cutter, the Healthy Chef

Serves 2

Ingredients

  • 1 cup traditional rolled oats
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • Juice from 1 orange
  • 200g Luz Almond Vanilla or Natural Yoghurt
  • Arils from 1 pomegranate
  • 2 oranges, chopped
  • 1 green apple, finely chopped
  • Honey / maple syrup

Method

  1. Combine oats, chia seeds, orange juice and yoghurt and mix to combine. Cover and allow to soak overnight.
  2. Fold through apple and divide between two bowls.
  3. Top with fresh orange, pomegranate arils and a light drizzle of honey.
  4. Enjoy immediately or take in a container or jar to work!

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Breakfast Trifle

Breakfast Trifle

Super easy and EXTRA delicious! Feel free to use different fruit, nuts, cereal as you wish!

Serves 1

Ingredients

  • ¾ cup fresh or frozen berries
  • 1 tub Luz Almond Yoghurt (we used mango)
  • ½ – ¾ cup your favour muesli or rolled oatsIMG_6439

Method

  1. Layer half the muesli on the bottom of a glass/clear bowl.
  2. Top with half the tub of Luz Almond Yoghurt, then top with half the berries.
  3. Repeat with remaining muesli, then Luz Almond yoghurt and finally finish off with berries.
  4. Enjoy immediately!

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Fragrant Quinoa Porridge

Fragrant Quinoa Porridge

A wholesome nourishing breakfast for these cooler months! Try any variation of fruit to mix it up!

Serves 1

Ingredients

  • ¼ cup uncooked quinoa, rinsed
  • 1 cup water
  • ½ cup Luz Almond Cold Pressed Almond Milk with Medjool Dates
  • 1 tbsp dried cranberries
  • ½ fresh apple, thinly sliced
  • 1 tbsp almonds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Method

1. Combine water, quinoa, cinnamon and vanilla in a saucepan on medium to high heat. Bring to the boil then reduce heat to low and cover for 10 minutes, stirring occasionally.

2. Add Luz Almond Milk and cranberries then cover for a further 10 minutes, stirring occasionally.

3. Serve topped with fresh apple, almonds and a sprinkle of cinnamon!

NB: You may like to add a tsp of honey or maple syrup to sweeten

Warm Cacao Chia Pudding

A delicious gluten and dairy free alternative to an old favourite!

Ingredients
  • 3/4 cup Luz Original Cold Pressed Almond Milk
  • 1 tsp coconut oil (optional)
  • 2 tbsp chia seeds
  • 1 tbsp rice malt syrup or maple syrup
  • 1 tbsp raw cacao
  • 1 tbsp nut butter
  • 1 tbsp chopped almonds to serve
Method
1. Combine all ingredients except chopped almonds in a small saucepan over low heat.
2. Heat for ten minutes stirring continuously.
3. Serve topped with almonds!
This nutritious and utterly delicious breakfast, packed with healthy fats, protein and antioxidants should keep you full for hours!!!