Blog : healthy

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 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:

JCN MenuWho

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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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.
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!

 

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

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!
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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