Blog : inspire

Matcha Almond Pancakes

Matcha Almond Pancakes

Ingredients

1/3 – ½ cup Luz Matcha Almond Milk

1 egg, lightly beaten

½ cup almond meal

1 tsp Being Co Matcha powder

½ tsp vanilla extract

½ tsp baking powder

coconut oil for cooking

fresh fruit, for serving

honeycomb (optional)

Method

1. Combine egg, almond meal, matcha and baking powder in a bowl.

2. Slowly add the Luz Matcha 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 matcha mixture 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 and for an extra treat why not top with a delicious scoop of Luz Almond Burnt Toffee and Macadamia Frozen Dessert!

Vanilla Porridge with Blueberry Compote

Vanilla Porridge with Blueberry Compote

Ingredients

⅓ cup rolled oats

½ cup Luz Original Cold Pressed Almond Milk

½ cup water

½ tsp vanilla powder

1 tsp vanilla extract

1 cup frozen blueberries

1 tbsp maple syrup

 

Method

1. Heat oats, water, Luz Original, vanilla powder/extract and pinch of salt in small saucepan over medium heat. Bring to the boil then turn down to low and stir continuously for approximately 5 minutes or until oats are tender and porridge reaches desired consistency. Remove from heat.

2. In the meantime to prepare the blueberry compote, place frozen blueberries and maple syrup in small saucepan over medium heat. Bring to the boil and stir consistently for 10 minutes, until blueberries have completely defrosted and syrup has formed.

3. To serve pour porridge into a bowl, spoon out blueberries on top and then pour desired amount of syrup. You may like to reserve some of the syrup (as there is often a fair amount) for using on top of other dishes such as our berry chia pudding.

Almond Cashew Cream

Almond Cashew Cream

In the Luz Almond kitchen we keep coming back to this awesome recipe creation which is so versatile you can use it in anything from sweet tarts, cakes and desserts to savoury tart fillings or as a delicious spread!

See the variations below:

Ingredients
Almond Cashew Cream Base
2 cups cashews, soaked for 4 hours, drained
1 cup Luz Almond Original (or Date milk for a sweeter filling)
1/3 cup coconut oil, melted (optional)

Sweet filling
¼ cup maple syrup (or other sweetener to taste, you may need or more or less depending on desired sweetness)
1 tsp vanilla extract
Cinnamon and/ or cardamom to taste

Savoury filling (add any of the following to taste)
Salt and pepper
Herbs – fresh or dried
Fresh garlic, diced
Lemon juice

Method

  1. Blend cashews and almond milk in a high speed blender until smooth.
  2. Add coconut oil in steady stream if using (makes the cream set slightly more).
  3. Add sweet or savoury ingredients depending on how you are using it.

Screenshot 2015-07-16 16.36.47

 

NB: For those of you who are not avoiding dairy, you might like to try this recipe with ricotta. Simply add 500g ricotta to the blender after step 1.

 

What’s in your fridge Ksenia Avdulova?

What’s in your fridge Ksenia Avdulova?

You might remember a little while back we introduced one of our favourite instagram sensations and food blogger, Ksenia of @breakfastcriminals. Since meeting her in Central Park NYC for a delicious Breakfast back in September we have watched her go from strength to strength, with her delicious recipes having being featured on such blogs as LuluLemon, The Body Book (yes that is Cameron Diaz’s site), MindBodyGreen, Well+Good and Le Pain Quotidien, among others.

Most of you are probably familiar with some of her delightful breakfast smoothie bowls, if you aren’t I suggest you get over to her instagram or blog immediately. However what you probably haven’t seen is the behind the scenes – what is actually in the fridge of the biggest breakfast criminal of them all, Ksenia Avdulova.

So here it is…have a peak inside her fridge:

  • Unsweetened organic almond milk – to make smoothies and oatmealScreenshot 2015-03-11 10.40.41
  • Probiotic foods – miso to make soup, sauerkraut (I can’t live without it), sheep’s milk yogurt from farmers market, kombucha, yogurt starter, capsuled probiotics, powdered probiotic from SunbioticScreenshot 2015-03-11 10.42.13
  • Superfood shelf, jars – flax, cacao nibs, cacao, hemp seeds, nutrition bars (Kind and International Harvest)Screenshot 2015-03-11 10.41.48
  • Nopalina flax mix
  • Snacks: tigernuts, vegan snack packs raw macarons
  • Juice Press ginger fireball juice
  • Ginger and lemon – to make teaScreenshot 2015-03-11 10.42.48
  • Avocado
  • Ran out of greens because I’ve been making kale salads for lunch daily!
  • Raw cacao beans that I brought from Nicaragua with intention to make my own chocolate
  • Sprout living sprout mix to add to smoothies, oats and salads adding nutrition valueScreenshot 2015-03-11 10.43.50
  • Eggs
  • Veggie burger mix
  • Tahini
    Screenshot 2015-03-11 10.43.05
  • In the back: all my bulk cacao and cacao nibs from Frontier Coop (the best ever!)
  • Aloe vera juice – alkalizing when mixed with water or as a shot
  • Chlorophyll
  • Spelt flour
  • Rice paper-  to make veggie rolls

 Quick Q&A with

Q: How do you maintain a healthy weight?
A: “Exercise is non-negotiable – I’m a sucker for a sweaty vinyasa and a good cardio. Not only it gets my heart rate up and is plain fun, but also it helps me connect with my body on a different level, which ultimately helps control appetite and emotional eating. A few more rules I follow is not shopping when hungry, and only buying groceries that I won’t regret eating 🙂 And rule number one of course, never skipping breakfast! It’s often my biggest meal of the day.”

 Q: Why is a healthy weight important?
A: “Let’s get real, nothing feels more amazing than having a strong sexy bod! It gives you the confidence to go for your dreams and accomplish all your goals.”

 

Get in touch with Ksenia:

 

 

 

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
What’s in your fridge Jessica Cox?

What’s in your fridge Jessica Cox?

Jessica is a passionate foodie and qualified, practicing Nutritionist with a Bachelor Health Science (Nutrition), with over eight years of clinical experience. Jess is the founder and business owner of the successful Jessica Cox Nutritionist Clinic based in Brisbane, Australia. The Jessica Cox Nutritionist Clinic (JCNC) treats all fascists of health conditions, though specialises in ongoing digestive issues and food intolerances.

Jess is also the creator of the Jessica Cox website and blog, which is an expression of everything she loves rolled into one, including her passion for creating recipes that catering for food intolerances. Jess is available for consultations at her clinic based in Brisbane, along with Skype and Phone consultations for national and international clients.

So let’s have a sticky beak inside Jess’ fridge:
Ingredients to mention:
  • Anchovies – love the salty, meaty flavour they add to dishes. I add these to just about everything!  A little powerhouse of healthy fats (omega 3’s) and contains selenium.
  • Tahini – my love, and a great source of calcium and essential fats and protein.
  • Papaya – I love this sliced up on sourdough spread with peanut butter and a squeeze of lime..utterly delish!
  • Cinnamon & Coconut Granola – my latest stash of homemade muesli/granola. I love making my own so I can use great ingredients and know that its super fresh!
  • Eggs – so versatile and something that I crave these days! I love them fried in olive oil as the Italians do, or added to pancakes for bumping up the protein content.
Jess’ #1 tip for maintaining a healthy weight…
“eat regular meals and snacks throughout the day with a balance of macronutrients. This will ensure cravings are kept and bay and reduce the desire to overeat in the evenings.”

Contact Jess with any queries or questions at jessicacox.com.au or email [email protected]

Source great food ideas and more by following Jess: