Blog : luz

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!
Crazy for Cacao

Crazy for Cacao

As known lovers of chocolate we thought we would give you some insight into the incredible benefits of raw cacao. 

Cacao, as it is spelled (no it is not a spelling mistake) refers to a dark brown powder produced by cold pressing unroasted cocoa beans. The purpose of cold pressing as we have explained previously in relation to our almond milk is to preserve the nutritional content of the bean and keep the living enzymes intact while removing the cocoa butter. This minimal processing results in a product which maintains a high ORAC ( value, a measure of the amount of antioxidants in foods. In contrast, cocoa which looks exceptionally similar is produced by roasting the raw cacao. This process damages the molecular structure resulting in a decrease in the nutritional value as many of the nutrients are not heat stable. Furthermore, the more commonly known cocoa powder often has sugar, amongst other things added in the manufacturing process.

At Luz Almond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products – our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dessert.

Luz Cacao Cold Pressed Almond Milk

So why do we love cacao so much:

  1. Cacao is a rich source of flavonoids, which are powerful antioxidants that protect from ageing and disease. Cacao has a higher ORAC (measure of antioxidant content) score than acai berries, spinach, blueberries, red wine and green tea, giving it one of the highest antioxidant values of all natural foods.
  2. Cacao is a great source of magnesium which assists the body to process fats and proteins, as well as building strong healthy bones and teeth.
  3. Cacao also contains two compounds (phenylethylamine and anandamide) thought to act on the brain creating a feeling of euphoria and allowing cacao to act as an aphrodisiac and mood enhancer.

Definitely a few good reasons to give these delicious products a try!

Cacao Almond Milk Frozen Dessert

Rosewater Tiramisu

Rosewater Tiramisu

Serves 6-8

Screenshot 2015-07-16 17.54.17 Ingredients

Almond Cashew Cream (1 batch)
24-30 Sponge Fingers / Saviordi Biscuits
¼ cup freeze dried strawberries, chopped (optional)
Rosewater (to taste)

1 cup water
2 tbsp Frangelico OR amaretto OR Malibu
¼ cup honey or rice malt syrup
1-2 tsp rosewater (add gradually)


  1. Prepare the almond cashew cream following the recipe here and including the coconut oil (and ricotta if you wish).
  2. Add the rosewater so it provides a delicate, fragrant taste.
  3. Stir through freeze-dried strawberries.
  4. To prepare the syrup – add all ingredients into a small saucepan and bring to the boil over medium heat. Reduce heat and allow to simmer for 10 minutes. Remove from the heat and allow to cool. (You may like to prepare ahead)
  5. Assemble either as one cake or in individual glasses. Begin by dipping a sponge finger into the syrup for approximately 10 seconds or until soaked but not soggy. Lay at the bottom of the dish. Repeat until bottom of the dish is covered.
  6. Add a layer of cream on top, approximately 1cm deep and ensuring the sponge fingers are covered.
  7. Then repeat with soaked sponge fingers. Repeat so you have 3 layers of sponge fingers and 3 layers of cream.
  8. Decorate the top as you wish – you may like to try rose buds or petals, pistachios or some grated white chocolate!
  9. Refrigerate for 2-4 hours or until ready to serve.




Screenshot 2015-07-16 17.45.35




Berry Chia Trifle

Berry Chia Trifle

Serve as a delicious nourishing breakfast or a healthy dessert!

1/3 cup chia seeds
2 cups Original or Medjool Date Luz Almond Milk
1 tsp vanilla extract
honey or maple syrup to taste (optional)
¼ cup almond meal or LSA
¼ cup coconut flakes
1 cup fresh or frozen berries
Arils from ½ pomegranate
  1. Combine chia seeds with almond milk, mix and leave to sit until chia seeds have swollen (10-20mins).
  2. Add vanilla, almond meal and coconut flakes, mix to combine.
  3. Fill two glasses about 3cm of the way up with the chia mix, then sprinkle with frozen berries and pomegranate arils, then repeat with remaining chia mix, berries and pomegranate arils.
  4. Refrigerate preferably overnight.

To learn more almond-based recipes, subscribe to our monthly newsletter.

Help us bring dairy free, vegan friendly almond yoghurt to Australia. Support our Kickstarter campaign by clicking the button below!

Support our Kickstarter campaign for a yoghurt machine

Quinoa Porridge topped with Panfried Cinnamon Pear

Quinoa Porridge topped with Panfried Cinnamon Pear

Serves 1


¼ cup uncooked quinoa, rinsed

2/4-1 cup water

½ cup Luz Almond Cold Pressed Almond Milk with Medjool Dates

½ fresh pear, thinly sliced

1 tbsp coconut oil

1 tsp ground cinnamon plus extra for dusting

Quinoa Porridge topped with Panfried Cinnamon Pear Recipe with Almond Milk

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.

To learn more almond-based recipes, subscribe to our monthly newsletter.

Help us bring dairy free, vegan friendly almond yoghurt to Australia. Support our Kickstarter campaign by clicking the button below!

Support our Kickstarter campaign for a yoghurt machine

Carrot Cake Smoothie

Carrot Cake Smoothie

Serves 2


  • 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


  1. Blend until smooth. Serve immediately.


Waste Not Want Not

Waste Not Want Not

Have you ever noticed that children turn their noses up at the sight of a bruise on a strawberry, a brown bit on an apple or a vegetable which looks less than ‘perfect’? We know as children we did it and having babysat many children over the years, it seems to be just one of those things kids do! The other day I was going through the Luz HQ fridge and I looked at the mango which I had been (for some unknown reason) ignoring for the past week, I am not sure whether it was because I thought my colleague Jade may have been saving it or perhaps it was the other way around, either way what had been a perfectly flawless mango had suddenly seen better days as we both for whatever reason left it sitting untouched.

In the past I too would’ve thrown this now less than perfect looking piece of fruit into the rubbish without a second thought. However on this day I decided I was going to make use of it, ‘waste not, want not’ as my parents used to say. Perhaps it is the fact that living out of home we know we have to buy our own food or the increasing awareness about the immense amount of food wastage (thank you Harris Farm & Woolworths for their ‘Imperfect picks’ campaigns) but I could not let this sad looking mango go to waste. I decided to create a smoothie with it so I didn’t have to deal with the less than desirable texture of the sad mango but still being able to harness the incredible taste which if anything had only improved as it had proceeded to over ripen.

 The finished result was actually so delicious, incase you missed it we will share the recipe with you now:


Mango Smoothie

Serves 2

2 cup Original Luz Almond Milk

2tsp vanilla extract

1 mango peeled, depitted

1/3 cup shredded coconut

¼ cup chopped almonds

4-6 cubes of ice

Blend until smooth! You may want to add two Medjool dates to sweeten slightly, although the mango gives it a delicious sweet flavour already!


Following our experience with our over ripe mango and the delicious smoothie which resulted we were inspired to write a post on a few ways to prevent food wastage when your perishables including your Luz Almond milk are close to use by date.

  1. Use perishables first before buying more – first in first out
  2. Shop locally at fresh food markets – tends to last longer as hasn’t been transported for long periods
  3. Make dishes with fruit & vegetables that are close to turning – Smoothies with fruit, casseroles, overripe bananas are best for banana bread and cake
  4. Be aware of portions when preparing meals, don’t overcook and then leave an overload of leftovers
  5. Clearly label leftovers and leave notes for yourself or others in your house – ‘Eat me… Tuesday’s stirfry’
  6. Don’t shop when you are hungry – as the saying goes your eyes are often bigger than your appetite and you end up with way more than you needed or can get through
  7. Opt for 2 or 3 smaller shops during the week rather than 1 big shop
  8. Freeze food – you can even freeze your Luz Almond milk (make sure you pour out a little as the milk expands on freezing) and defrost when required for use in smoothies & baking
  9. Freeze food in individual portions –  save money by buying in bulk
  10. Freeze your Luz Almond milk in ice cube trays, perfect for throwing into smoothies!
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:




Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes

by guest contributor Samara aka @fithealthyproject

Screenshot 2015-03-10 16.31.12

“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!


  • 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)

Screenshot 2015-03-10 16.30.34


  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)!

Screenshot 2015-03-10 16.30.05


Rosewater Almond Cream Tarts

Rosewater Almond Cream Tarts

We created these little delights just in time for Valentines Day …not only do they look gorgeous but they taste divine as well!

FullSizeRender-5Makes 8 individual 10cm tarts



Tart shell

1 cup almond meal

1.5 cups rice flour

1/3 cup maple syrup

¼ cup coconut oil

1 tsp vanilla extract



1 sachet Jel-it-in

1 tbsp tapioca / corn flour

750mL (3 cups) Luz Almond Original Almond Milk

5 dates, pitted (soaked for 15 mins in hot water to soften)

1 tsp vanilla bean paste or powder

2-3 tsp rose water

pinch rock salt




Rose petals






  1. To prepare tart shells: combine almond and rice flour in medium mixing bowl and combine.
  2. Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture. Mix and then use your fingers to form a dough.
  3. Press dough (do not roll) into 8 x 10cm individual non-stick tart tins.
  4. Blind bake in preheated 180 degree celsius oven for 10 minutes then remove weights and baking paper and bake for a further 10 minutes or until golden and crisp. Remove from oven and set aside to cool.
  5. To prepare filling: place 625mL (2 ½ cups) Luz Almond milk, vanilla and sachet of jel-it-in in a medium saucepan. Stir to combine and bring gently to the boil over medium heat. Reduce to low and simmer for 10 minutes.
  6. In the meantime combine remaining 125mL (½ cup) of almond milk with tapioca. Blend with the dates until smooth.
  7. Add date mixture, rose water and salt to milk stirring constantly as it comes to the boil. Remove from the heat and allow to cool for 5 minutes.
  8. Pour into tart shells and allow to set in the fridge for an hour.
  9. Decorate as your heart desires, using the above suggestions or anything that takes your fancy! Refrigerate until ready to serve!


Happy Valentines Day Friends xxx

FullSizeRender-12FullSizeRender-8FullSizeRender-1 FullSizeRender-7 FullSizeRender-6