Blog : paleo

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

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:

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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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Choc Almond Paddle Pops

Choc Almond Paddle Pops

Makes 4

Ingredients

½ cup Luz Original Almond Milk

1 tbsp raw cacao

2 tbsp Isowhey Wholefoods Cacao, Maca & Mesquite

1 tbsp coconut butter

¼ cup slivered almonds, toasted

¼ – ½ cup frozen or fresh avocado

Method

  1. Blend ingredients until smooth consistency.
  2. Fill moulds and then place in freezer for a few hours until frozen.

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Optional: Melt approximately 60g-80g dark chocolate with a teaspoon of coconut oil. Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting. Then roll in crushed almonds (1/2 cup toasted & chopped).

Thyme, Parmesan and Almond Crackers

Thyme, Parmesan and Almond Crackers

Recipe taken from That Sugar Film website

 Ingredients

2 cups almond meal

½ – 1 tsp rock salt flakes

1 egg

1 egg white

2 tsp chopped thyme leaves

½ cup freshly grated parmesan cheese (optional)

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Combine almond meal, salt, thyme and parmesan (if using) in a bowl and stir to combine. Make a well in the centre.
  3. Lightly beat the egg and egg white. Pour into the well.
  4. Using a spoon or knife stir the mixture until it comes together to form a ball.
  5. Place dough ball between two large sheets of baking paper and roll out until very thin (approx. 2-3 mm).
  6. Take the top piece of baking paper off and transfer to a baking tray. Cook for 10 minutes or until golden brown (oops yes we burnt ours around the edges!)
  7. Remove from oven and cut into squares while still warm.
  8. Store in an airtight container in a dark, cool, place.


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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)

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

Method

  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.

 

 

 

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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.

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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.

 

Cacao Truffles

Cacao Truffles

A delicious and healthy cacao truffle which makes the perfect not – so – naughty treat at this time of year!

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Ingredients

1/3 cup purple skinned sweet potato puree (see step 1)

15 pitted Medjool dates

1 1/2 cups walnuts

1/2 cup raw cacao

1 tsp cinnamon

1 tbsp chia seeds

1 tbsp coconut oil (optional)

1/2 cup slivered almonds, toasted

 

Method

1. Heat oven to 250 degrees celcius (or very hot) and bake the sweet potato for 1 hour or until soft when pierced with a fork. Allow to cool and then scoop out flesh from the skin (discard skin). Puree flesh in food processor (Mash can be made in advance and kept in the refrigerator).

2. Chop 1/4 cup of walnuts roughly and set aside. In food processor grind remaining walnuts until fine, then add dates and mashed sweet potato. Blend until mixture sticks together.

3. Add raw cacao, chia seeds and cinnamon and blend until incorporated. Add coconut oil (optional).

4. Remove from food processor and fold in chopped walnuts evenly.

5. Roll teaspoon sized amounts into balls and roll in almonds.

6. Place on tray and refrigerate until set (1 hour +). Enjoy as you please!

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Tips

–        try other coatings to mix it up – chopped goji berries, cacao powder

–        to make the truffles that extra bit special dab them with gold leaf (see below)

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Luzscious Pumpkin Pancakes

Luzscious Pumpkin Pancakes

Serves 2

½ cup baked pumpkin (approximately 100g, bake in 180 degree oven for approximately 45 minutes or until tender)

50mL Luz Original Cold Pressed Almond Milk

1 tsp cinnamon

¼ tsp allspice

¼ tsp ground nutmeg

1/4tsp ginger

1 tbsp honey

pinch sea salt

1/2 tsp vanilla extract

1 tbsp almond meal

1tsbp rice flour

1 tbsp coconut oil plus 1 tbsp for frying

 

  1. Blend all ingredients in a blender or food processor.
  2. Allow to rest for 5 minutes then mix with a wooden spoon.
  3. Heat coconut oil over low to medium heat then add ¼ cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.
  4. Repeat with remaining mixture.
  5. Divide between two plates and serve with a dollop of ricotta, yoghurt or even better a scoop of our premium range of Luz Cream Frozen Dessert!

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Spiced Pumpkin Pie

Spiced Pumpkin Pie

 This is our Luzcious twist on an amazing recipe by the very lovely Ksenia of Breakfast Criminals…check out the original recipe here!

Serves 8

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Ingredients

Filling

4 cups baked pumpkin (we used butternut pumpkin, peeled and baked on 180 degrees celsius for about an hour, or until soft)

400mL Luz Original Almond Milk

3 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground nutmeg

1 tsp maca powder

¼ cup rolled oats* (opt for gluten free if available)

¼ – ⅓ cup honey/maple syrup/rice malt syrup (depending how sweet your pumpkin is)

½ tsp himalayan sea salt

1 tsp vanilla extract

 

Gluten Free Shell

¾ cup buckwheat flour

¾ cup rice flour

¼ cup rolled oats *

1 tsp salt

⅓ cup coconut oil melted (you may need slightly more but start with ⅓ cup)

⅓ cup honey/maple syrup/rice malt syrup

1 tsp cinnamon

4 tbsp water

 

Method

1. Combine crust ingredients in a bowl until dough consistency, you may need to add a little more coconut oil so it all comes together. Then press into greased pie tins. You can use one large tin or we used 8 individual tins (10cm diameter, removable base). Bake for 15 minutes in moderate oven, until golden brown.

2. For the filling, blend together until smoothie consistency then pour into crust. Bake for 30 minutes, allow to cool then refrigerate and set or eat warm.

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* While rolled oats are naturally gluten free, in Australia the crop is rotated with other gluten containing crops and therefore Australian oats are exposed to cross contamination. You are able to buy gluten free oats at specialty food stores where they will be clearly labelled as ‘Gluten Free’ otherwise normal oats are fine as long as you are not coeliac/ or have an intolerance/allergy to oats/gluten. Everything else in this dish is gluten free.

Coco’s Wealth of Health Store Opening

Coco’s Wealth of Health Store Opening

On Saturday 30th August we joined Marie-Claire at the OFFICIAL OPENING of her incredible new Health Food store in Maroubra called Coco’s Wealth of Health! We spent a wonderful afternoon sampling our delicious cold pressed almond milk and meeting the likeminded locals!

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Coco’s Wealth of Health is a natural health and wellbeing food store that caters to likeminded people. We are here to bring wholefood nutrition into your life and to inspire you in the kitchen with our passion for quality products.”

If you haven’t yet had a chance to check it out, add it to your to do list this weekend and say hi to the very lovely Marie Claire!

Check out the Coco’s Wealth of Health Website for more information

http://www.wealthofhealth.com.au

or visit their Facebook Page and Instagram (@cocoswealthforhealth) for all the latest news and updates 🙂Coco sampling 3