Blog : breakfast

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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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
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!

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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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

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

Gluten Free Almond Pancakes

Gluten Free Almond Pancakes

Serves 4

Ingredients

2/3 cup rice flour

2/3 cup almond meal

1 cup Luz Date Milk

1 tsp vanilla extract

2 eggs

2 tsp baking powder

coconut oil

Method

1. Combine eggs, almond meal, rice flour, vanilla and baking powder in a bowl.

2. Slowly add the Luz Date Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

3. Heat a small fry pan over medium heat and add a teaspoon of coconut oil.

4. Add ½ cup pancake batter and allow to cook for 2-3 minutes per side or until set.

5. Repeat with remaining mixture.

6. Serve with fresh fruit, honey comb, edible flours and for an extra treat why not top with a delicious scoop of Luz Almond Burnt Toffee and Macadamia Frozen Dessert!

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Carrot Cake Muffins

Carrot Cake Muffins

Ingredients

1 cup rice flour

½ cup almond meal

1 tsp xanthan gum

2 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

sea salt

1 cup grated carrots

½ cup pitted medjool dates

½ cup chopped walnuts

½ cup honey / rice malt syrup

½ cup Luz Date Almond Milk

2 eggs

¼ cup light extra virgin olive oil or macadamia nut oil

Method

  1. Preheat oven to 180 degrees celsius.
  2. Sift rice flour, almond meal, baking powder/soda and salt and mix evenly.
  3. Melt the honey in a small saucepan on low heat.
  4. Use a hand blender to combine the eggs, Luz Date Almond milk and oil. Then add the melted honey.
  5. Keep the mixer running gradually add the flour/almond meal mix until well combined.
  6. Fold in the carrots, dates and walnuts.
  7. Pour mixture into well-greased muffin tins, and bake for about 25 minutes or until cooked through when tested with a skewer.

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Coconut & Passionfruit Chia Pudding

Coconut & Passionfruit Chia Pudding

Chia pudding another day, another way! We just can’t get enough of this nourishing healthy treat!

Ingredients
1/3 cup chia seeds
2 cup Original or Medjool Date Luz Almond Milk
1 tsp vanilla extract
Pulp of 3 passionfruit
¼ cup shredded coconut
Honey or maple syrup to taste (particularly if using Luz Original)
Method
  1. Combine chia seeds with almond milk, mix and leave to sit until chia seeds have swollen (10-20mins).
  2. Add vanilla, shredded coconut and two thirds of the passionfruit pulp, mix to combine.
  3. Divide between two glasses, drizzle with remaining passionfruit pulp and a sprinkle of coconut.
  4. Refrigerate preferably overnight.