Blog : food

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

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.

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!

 

My Day on a Plate with Jade Ashby

My Day on a Plate with Jade Ashby

Breakfast: I’m a cold weather girl (I know, why would someone actually like cold weather). Aside from the crisp fresh air with a clear blue sky backdrop, I love the warming comfort food that winter brings. With the winter months coming to an end, I’m making the most of the porridge mornings we have left! The porridge recipe always varies but the base will consist of ½ cup rolled oats (I prefer rolled to quick oats as they have a lower GI and add texture), ½ cup milk and ½ cup water. You can then add whatever you fancy whether it be walnuts, cinnamon and maple syrup or grated apple, cinnamon and almonds. For this porridge variation, I added buckwheat to add variation in texture and topped with a honey spiced baby fig compote that I had previously made. Cinnamon stick for decoration of course.

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Mid-morning: With an English partner I’m quite inclined to a cup of tea, English Breakfast, naturally. Nicely brewed with a little bit of milk, no sugar. With the winter bugs in full force at the moment I’ve found myself craving fruit a bit more so than usual, so come mid-morning I’ll usually be reaching for a good-old-fashioned apple. An apple a day they say.

Late morning: As part of my role as a Product Development Dietitian I conduct ongoing sensory evaluation of products we produce. Currently we’re focussing a lot on yoghurt. So what does that entail you ask? Prior to any product being released it has been routinely tasted to note any sensory changes (e.g. look, smell, taste) that may occur over the period of time that you, our lovely customer would have it in your fridge. Basically, we routinely taste the product to ensure you’re getting a tasty product! Exhibit A: Yoghurts 1, 2 and 3.

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Lunch: I love lunch. Lunch is a great opportunity to have a nutrient dense meal and my lunch will nearly always contain numerous serves of vegetables. A wholesome vibrant salad with wholegrains and/or protein not only taste delicious but makes you feel good too. Make it as easy as possible for yourself and I find the best way is to make an additional serving of the vegetable based part of your dinner. For example, take a dinner side salad of peas, fennel and mint with a lemon and olive oil dressing, add some sliced poached chicken and you have a completely new meal for lunch.

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Mid-afternoon: As the above lunch was a lighter (albeit delicious) meal, I like to ensure I’ve got enough food in the tank to keep me effectively working through the afternoon. A couple of slices of sourdough, toasted and spread with nut butter works a treat for me (and a cup of tea).

Dinner: Meals are often Ottolenghi inspired as it ensures that dinner includes a nutritious dose of vegetables. Favourite classics such as spaghetti are often enjoyed too! I try to eat fish a couple times of week as it provides a delicious protein source that is rich in omega 3 (salmon more so that others). I bought some beautiful yellow and purple beetroot from the markets and on this occasion had the time (and patience) to prepare them as they deserved.

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Post dinner: You would think that trying yoghurt each day as part of my role would mean I would be over yoghurt. No chance. I enjoy some generous dollops of unsweetened natural or Greek yoghurt with fresh strawberries. And then some chocolate. I’m talking about the good stuff. Usually a high cocoa percentage of 70% or greater but always made by a company where you can tell some love went into making the chocolate, because I too, love good food.

 

Six Splendid Ways Almond Milk Improves Your Health and Body

Six Splendid Ways Almond Milk Improves Your Health and Body

People who value nutrition without sacrificing taste strongly recommend almond milk as a welcome addition to a healthy diet. Have you ever wondered how almond milk actually helps your body, though? Here are six great health benefits of consuming almond milk.

1. It aids in managing your weight – Whether you want to gain or lose some weight, drinking almond milk is a great way to get in shape! A cup of almond milk contains less kilojoules than dairy milk as well as most dairy alternatives including soy, rice, oat and coconut milk.

2. It strengthens your heart – Low in sodium and rich in healthy fats (e.g. mono and polyunsaturated fatty acids), almond milk helps to prevent high blood pressure and fatal heart diseases.

3. It protects your skin – Almond milk contains vitamin E, an antioxidant which nourishes and protects your skin against harmful Ultraviolet rays.

4. It satisfies your sweet cravings the healthy way – Since almond milk is low in carbohydrates, it will have very little effect on blood sugar, which is particularly beneficial for those with diabetes. In addition the presence of good fats in almond milk helps to keep you feeling fuller for longer as it slows down digestion and consequently energy release.

5. It keeps your digestion in check – Almond milk is a source of fibre contain 3.0g per serve. Fibre is responsible for keeping the digestive system in check and also plays a role in stabilising blood glucose levels and cholesterol which contributes to the prevention of chronic diseases such as heart disease and diabetes.

6. It tastes better than dairy milk – Making it a great alternative for those who are lactose intolerant. Plus it serves as a wonderful substitute in recipes and dishes which call for cows’ milk.

These are just a few of the many benefits of consuming almond milk but if you don’t do it for any other reason, just drink it because it tastes great!! When buying your almond milk (as with all foods & beverages) make sure you read the list of ingredients to ensure you are buying products free from added sugar, preservatives and harmful chemicals.

To learn more facts and tips for the health-savvy, subscribe to our monthly newsletter.

 

References:

Brady, Krissy. “11 Benefits of Almond Milk You Didn’t Know About.” Lifehack, n.d. Web. 1 April 2015.

Morgan, Griffin. “How Fiber Helps Your Digestive Health.” WebMD, 1 November 2010. Web. 6 April 2015.

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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Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes

by guest contributor Samara aka @fithealthyproject

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“Hi there! My name’s Samara and i’m the 19 year old girl behind the instagram ‘fithealthyproject’. I started posting around a year and a half ago, after deciding to take charge and make a change in my life. Long story short, I’ve battled severe depression and anxiety for a number of years. After hitting rock bottom in late 2013, I began researching holistic ways of overcoming these conditions. I stumbled across the benefits of a plant based diet, and consequently the lack of ethics behind much of the meat, dairy and other animal based industries. I decided to give it a shot, as at that point I had nothing to lose. I honestly cannot express how much that decision has changed my life… I became healthier, both mentally and physically. I was more positive, I had more energy, I began to be able to approach situations in a more calm manner. I’ve rediscovered how exciting and amazing life actually is, and now try to make the most of each day, rather than resenting each minute. Some of my hobbies/passions would be… baking (of course haha!), reading, jogging, doing yoga, playing soccer and touch football, chasing my kitten around the house and making her cuddle me … the list goes on. I love sharing my recipes with others and helping inspire people to start their own healthy lifestyle, since doing so has literally saved my life! ”

 Enjoy the recipe!

Ingredients

  • 1/3-1/2 cup GF flour mix (I used my go-to blend that I keep on hand which is 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup arrowroot, 1/2 cup potato starch)
  • 4 tbsp coconut sugar
  • 1 heaped tsp flaxseed meal + 3 tsp warm water, mixed and left to sit for 10 mins
  • 1/3 cup Luz Almond Cacao milk + 1/2 tsp apple cider vinegar/lemon juice (left to sit for 10 mins)
  • 1 scant tbsp cacao powder
  • 3 tbsp melted coconut oil
  • 1/2 tsp baking powder
  • pinch Himalayan sea salt
  • 1/2 tsp pure vanilla extract
  • For filling: 6 squares LE coconut milk chocolate (or 6 squares of your vegan chocolate of choice)

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Method

  1. Grease two normal size muffin tins with coconut oil. Preheat oven to 180 degrees celcius.
  2. In a small ramekin, mix the flaxseed meal and warm water together and place aside.
  3. In another small ramekin, mix the Luz Almond milk and vinegar and set aside.
  4. In a mixing bowl, whisk together your GF flour, baking powder, sugar, cacao powder and sea salt. Create a well in the centre of this mix.
  5. Pour the flax egg, almond milk, coconut oil and vanilla into the well. Using a wooden spoon, stir until just combined – be careful not to overstir!
  6. Spoon the mixture into the first greased muffin spot, filling to halfway. Layer three of your chocolate squares, then cover completely with more mixture. Do the same for the second muffin spot.
  7. Bake for 8-10 minutes, or until a skewer comes out relatively (considering you have melted chocolate in there haha!) clean.
  8. Let rest in the pan for 5 minutes. Tilt your pan to help ease the cakes out gently. Transfer carefully to serving plates, and top with whatever your heart desires (my tummy recommends Luz Almond cacao fudge vegan icecream, more melted chocolate, fresh fruit)!

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What’s in your fridge Kate Callaghan?

What’s in your fridge Kate Callaghan?

Kate Callaghan is a nutritionist, dietitian, personal trainer, lifecoach and the founder of the Holistic Nutritionist. Kate has over 13 years of experience in the health and fitness industry. She is passionate about helping others achieve optimal wellness through nutrient-dense traditional whole-foods, adopting mindful and sustainable life practices, and moving in ways which rejuvenate rather than deteriorate the body. Kate’s goal is to educate, inspire and empower others to live life to the fullest each and every day. She also has a particular interest in hormonal healing which stems from her own struggles with hypothalamic ammenorhea which among other things made it extremely difficult for Kate to fall pregnant. As a personal friend of mine, having spent many years travelling to and from Wollongong University together where we studied dietetics, I am so proud of Kate’s journey which has seen her now entering her third trimester of pregnancy.

Having remembered her often interesting lunches (and breakfasts) on the way to uni I thought she would be a great candidate for this feature on ‘What’s in your fridge?’

So here is a look inside Kate’s exciting fridge!

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A little more on what is in Kate’s fridge:

  • Wakame seaweed and seed clusters
    • One of my friends made me these – they are delicious on top of salads or just as a little snack
  • Butter
    • I like to use butter for a lot of my cooking – sautéing veggies, omelets, adding to steamed greens. The fat helps the body to absorb the fat-soluble vitamins (A, D, E and K) that are found in the veggies. And it tastes delicious!
  • Anchovies
    • These are a bit of a pregnancy craving at the moment. I love them served with cheese (also seen in this picture) as a great calcium, vitamin D and protein-rich snack
  • Fermented Cod Liver Oil
    • This stuff is loaded with omega 3 fatty acids, vitamin A and vitamin D. It’s a great supplement that I like to include daily, but especially during pregnancy to support my baby’s growth and development
  • Spirulina
    • Spirulina truly is a superfood. It is rich in iron, B12, chlorophyll (which helps detoxify the body). It’s also a great source of anti-oxidants and anti-inflammatory fatty acids
    • I like to mix spirulina with kombucha in the morning for a caffeine-free pick-me-up
  • Kombucha
    • Kombucha is a fermented tea that offers probiotic benefits (great for digestive health) and helps to support healthy liver detoxification. I aim for around 100ml per day
  • Full fat yoghurt
    • Another excellent source of calcium, protein and probiotics that I like to serve with breakfast (if I am having a banana omelet), or with a little fresh fruit and seeds as a snack
  • Avocado
    • Because you can never have too many avocados!
    • I add these nutritious goodies to pretty much anything – eggs, salads, veggie sticks, cacao (for a chocolate mousse)!
  • Bone broth (homemade stock)
    • I like to include bone broth in my diet each day as it is rich in gelatin and glycine, which are very healing for the digestive system, ligaments and joints. It’s also handy for soups and stews or for sautéing veggies
  • Sauerkraut
    • Sauerkraut is fermented cabbage, which is an excellent source of beneficial bacteria for a healthy gut. I add 1-3 tsp to my meals each day
  • Brazil nuts
    • I like to have a few of these each day on top of my yoghurt, salads or just as a snack, maybe with some fresh fruit. They are a great source of selenium, which helps to support fertility and thyroid function
  • Coconut water
    • I LOVE coconut water – it’s refreshing and delicious and it’s full of electrolytes. I like to add it to my smoothies.
  • Maca powder
    • This is root which originated in South America. It is useful for hormone balancing and provides a nice “malt-like” flavour to dishes. I add it to smoothies, quinoa porridge or banana pancakes
  • Eggs
    • Nature’s super-food! Eggs are full of healthy fats, protein, vitamins A and D, choline and B vitamins, to name a few. I probably have 2 most days – either with veggies or mixed up with a banana to make a yummy pancake
  • Garlic
    • Because every meal tastes better with garlic! And it’s pretty good for you – garlic is a great immune system booster and has high levels of sulfur, which help the body to detoxify
  • Vital Greens Powder
    • This super-greens powder is handy to throw into any smoothie or just mix with coconut water for when I need a pick-me-up

 

Quick Q&A with The Holistic Nutritionist

Q: Why do you think it is important to maintain a healthy weight?
A: “A “healthy weight” could mean different things for different people, but there are some conditions, which are associated with weights of either extreme. For example, being too underweight or too lean can cause menstrual and bone health issues in women, whereas being too overweight has it’s own problems, such as insulin resistance, diabetes and high blood pressure. It’s important to find that happy medium where your body works best and is free of weight-related health issues.”

 

Q: What do I do to maintain a healthy weight?
A:  “I focus on eating whole, fresh, unprocessed foods, with minimal sugar and packaged/refined foods. I also practice mindful eating, where I listen to my hunger and satiety cues – I eat when I am hungry and I stop when I am full. I also allow myself the occasional treat (hello dark chocolate) as I think it is important to not feel deprived, which can lead to binging and emotional issues with food in the long term.”

Get in touch with Kate:

What’s in your fridge Rebecca Gawthorne?

What’s in your fridge Rebecca Gawthorne?

Rebecca Gawthorne, who you may know better from social media as @nourish_naturally is an Accredited Practising Dietitian (APD), Nutritionist and member of the Dietitians Association of Australia (DAA). Apart from her qualifications and expertise in the area of health and nutrition, it may come as no surprise that Rebecca is passionate about food, which is very obviously demonstrated by her exceptionally bright, colourful and inspiring instagram.

After falling in love with her incredible creations, what we loved even more is Rebecca’s vision and belief which strongly resonated with the core values which make up the Luz Almond company and the Luz Almond team.

Taken directly from her website:

“VISION

My vision is to create a healthier Australia, a healthier world. And that all starts with YOU! I want to motivate YOU! Inspire YOU! Enable & empower YOU with knowledge & skills to nourish YOUR body, love your body and make changes for the best.

WHAT I BELIEVE IN
I don’t believe in fad diets. I don’t believe in restriction. I don’t believe quick fixes with expensive diet pills.

I do believe in healthy eating. I do believe nourishing naturally. I do believe in fresh, real, wholesome foods that make you feel, look and live fantastic. And I also believe in treating yourself & enjoying food.”

 So let’s have a look what is inside the nourish_naturally fridge:

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RG: “Here’s my “fruit & veg fridge”! I have two fridges, one for fresh fruit & veg, one for everything else! My fruit and veg fridge is packed full of fresh veggies for salads, baking and making veggie slices & stir-frys. I load up on fresh fruit for smoothies (my fave is  mango, banana, passionfruit) & making fruit salads! I love fruit with everything – on my muesli, in my salads, with my yoghurt, as my ice cream, dipped in chocolate! Mmmmmm 🙂
Rebecca’s #1 tip for maintaining a healthy weight…
“Nourish yourself naturally with real, healthy food. Make time to plan your healthy meals, shop healthy, prepare your meals & snacks.”

Be sure to check Rebecca out on social media:

www.rebeccagawthorne.com.au
Cacao Mint Smoothie

Cacao Mint Smoothie

Start your day with this nutrient packed smoothie!
Ingredients

1 cup Luz Almond Cold Pressed Almond milk with Medjool Date

½ bunch mint, roughly chopped

1 tbsp chia seeds

1 tbsp cacao powder

Maple syrup to taste

1 frozen banana

 

Method
1. Blend all ingredients until smoothie consistency, adding maple syrup last to taste.
2. Top with a mint leaf and there you have a delicious and nutritious breakfast which will keep you full for hours!