Blog : almonds

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.
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!
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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Chocolate-y Easter Tart

Chocolate-y Easter Tart

These delicious tarts make the perfect Easter dessert! For a little fun try decorating with Easter eggs or baby chickens

Serves 6

Ingredients

Pastry

  • 1 1/4 cup almond meal
  • 1 cup coconut flour
  • ¼ cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp cacao
  • 2-2 1/2 tbsp ice-cold water

Filling

  • 1 ½ cups Luz Almond Medjool Date or Original Almond Milk
  • 2 tsp vanilla extract
  • ½ cup coconut milk
  • 3 tbsp tapioca flour
  • ¼ cup cacao (additional if desired)
  • 3 tbsp pure maple syrup (additional if using Luz Original)
  • 1 tsp cinnamon

 

Method
1. To make the pastry mix together all the dry ingredients (almond meal, coconut flour and cacao) in a bowl then add to a food processor.

2. Combine vanilla, maple syrup, coconut oil and 2 tbs ice cold water. Add to food processor and blend until it forms a dough. You made need to add a little more water if it appears dry.

3. Refrigerate for half an hour then press into 6 individual 10cm diameter tart tins.

4. Blind bake on 150 degrees Celsius for 10 minutes then remove weights and cook uncovered for further ten minutes or until crisp. Remove from oven and allow to cool.

5. To make the filling, put the tapioca flour, cinnamon and cacao in a saucepan. Add vanilla and maple syrup.

6. Whisk to combine over low heat then add almond milk and coconut milk and whisk constantly. Slowly bring the mixture to the boil and continue stirring constantly until thick custard consistency.

7. Pour into tart cases.

8. Refrigerate for 4-6 hours. Gently remove tarts from tins and serve dusted with cacao.

Quinoa Porridge topped with Panfried Cinnamon Pear

Quinoa Porridge topped with Panfried Cinnamon Pear

Ingredients

  • ¼ cup uncooked quinoa, rinsed
  • 2/4-1 cup water
  • ½ cup Luz Almond Cold Pressed Almond Milk with Dates
  • ½ fresh pear, thinly sliced
  • 1 tbsp coconut oil
  • 1 tsp ground cinnamon plus extra for dusting

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 then cover for a further 10 minutes, stirring occasionally.

3. In the meantime, heat coconut oil over medium heat in small frypan. Place pear in pan and sprinkle with cinnamon, cook for 2 minutes each side or until golden.

4. Serve quinoa in bowl topped with pear and serve immediately.

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

Choc Almond Paddle Pops

Choc Almond Paddle Pops

Makes 4

Ingredients

½ cup Luz Original Almond Milk

1 tbsp raw cacao

2 tbsp Isowhey Wholefoods Cacao, Maca & Mesquite

1 tbsp coconut butter

¼ cup slivered almonds, toasted

¼ – ½ cup frozen or fresh avocado

Method

  1. Blend ingredients until smooth consistency.
  2. Fill moulds and then place in freezer for a few hours until frozen.

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Optional: Melt approximately 60g-80g dark chocolate with a teaspoon of coconut oil. Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting. Then roll in crushed almonds (1/2 cup toasted & chopped).

Why the high price tag?

Why the high price tag?

As producers of almond based products, it should come as no surprise that the cost of our products is largely dictated by that of almonds.

So what is with the rising almond prices?

In the mid to early 90s, nuts and almonds were not hailed the healthy heroes they are today, in fact they were considered somewhat unhealthy due to their high fat and kilojoule content! Increasing research and evidence in the past 5 or so years has resulted in changing attitudes with increasing recognition of the nutritional value of nuts, in particular almonds. The growing popularity of almonds has seen the value of almonds rise, with the boom in business for almond farmers being called a modern day gold rush.

However it is not just the growing appeal of almonds which has created this price inflation. Over the past 3 years, California, the producer of approximately 85% of the global supply of almonds has experienced what has been deemed the worst drought in 1200 years. With almonds requiring a steady water supply, this severe drought has heavily impacted California’s supply capacity, with reservoir levels continuing to drop. As demand continues to grow, supply is limited.

Screenshot 2015-08-28 15.50.56Figure 1: Taken from Almond Investors Limited, www.almondinvestors.com.au, August 2015

The reduced capacity of California to fulfill the growing global demand for almonds has also resulted in increased demand for Australian almonds which are considered world competitive in quality and cost. However while this may be the case many almond milk producers do not use Australian almonds and hide behind labeling loopholes to avoid having to disclose where their almonds are actually from. If unsure you should always contact the manufacturer to clarify!

As an Australia company Luz Almond wants to support its own farmers, to not only boost the Australian economy but also to decrease the environmental footstep from producing our almond milk. By choosing to use Australian almonds, not only have they travelled a shorter distance, less gas has been used to get them to our factory to produce the almond milk.

There must be some other reasons…

Well yes, you are right! At Luz Almond we only use high quality almonds. Why? We need to use the best quality to guarantee better shelf life. One of the reasons Luz Almond is the world leader in natural almond milk shelf life extension is for this reason! On top of this, the almonds are visually inspected to check for any unusual colouring or characteristics. Even a few bad almonds can contaminate a batch and substantially reduce the shelf life. Being so meticulous takes a little extra time but we believe it is worth it.

Apart from the quality of the almonds, the percentage of almonds obviously plays a huge part in the cost of the end product. At Luz Almond we use 12% almonds in our premium range of almond milks, the highest known percentage in commercially produced almond milks. Most commercially available products use 2-3%. To put this into perspective your average tetra pak almond milk available at the supermarket contains 2% almonds and retails for approx. $3.30 per litre. So while Luz does come with a higher price tag it also comes with approximately 6 times the nutritional value of these cheaper brands. With two dietitians on the Luz Almond team, we are well aware that one of the main concerns when using milk alternatives is the protein content, as milk provides a significant portion of protein requirements. The 2% almond milk varieties contain just over 1g of protein per 250mL serve while Luz contains almost 6g per 250mL serving. With 6 times more almonds, it is also a fair assumption that Luz is naturally 6 times higher in other nutrients such as vitamin E and fibre which is ultimately what you are paying for.

We are not here to give you a business lesson but this question often comes up so we just thought we would explain it in simple terms. Of course we could reduce costs by using plastic packaging, reducing the percentage of almonds, substituting with fillers and additives but then it wouldn’t be Luz Almond. We have built a brand and company that people love and trust, through hard work and sticking to our roots and we are not willing to sacrifice that – we believe in quality without compromise and that is a promise we intend to keep!

At Luz Almond we believe in being 100% transparency and so we encourage you to make sure you know everything you can about the foods and beverages you are consuming – what is in them? Where were they made? How were they produced?

If you take nothing else away from this, take this one piece of advice, become a label reader and always ask questions.

Here are a few additional related resources that we through you may find interesting:

 

 

 

Carrot Cake Smoothie

Carrot Cake Smoothie

Serves 2

Ingredients

  • 1 ½ cups Luz Almond Original cold pressed almond milk
  • 2 medium carrots, roughly chopped
  • 1 tsp cinnamon
  • ¼ c walnuts
  • 2 medjool dates
  • ½ cup rolled oats

Method

  1. Blend until smooth. Serve immediately.

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