Kadac Catalogue Winter Edition 2017 by Kadac

FOOD REACTIONS by Dr Libby Weaver GLOW FROM THE INSIDE OUT by Lola Berry

in health

EATING IN SEASON featuring Winter inspired global recipes

Winter Edition

JUNE 2017

featured contributors

contributors roger pitt Roger Pitt is Kadac’s Innovation Manager, having joined the company in 1990. Roger loves to travel far and wide to find new and interesting products that are good for you. His current interests include, learning French and developing business opportunities in South America for the benefit of low income rural communities. Contact: rpitt@kadac.com.au

DR LIBBY WEAVER Nutritional Biochemist & Author

nikki atherstone Nikki is Kadac’s Merchandise Manager. She has a background in science and is passionate about sustainability, which led her to pursue a career within the health industry. She has worked as a chef in a London organic vegetarian restaurant and subsequent careers in organic food production and retail stores, as well as the sales team at Kadac. She loves music, enjoys cooking with her own garden produce and an array of Kadac products. Contact: natherstone@kadac.com.au

REECE CARTER Naturopath

alex lawson Alex is the Marketing Manager for Kadac. With a background in consumer and trade marketing, Alex is passionate about the retail environment, teaching yoga and activities in the great outdoors. Contact: alawson@kadac.com.au

anna batsanis LOLA BERRY Nutritionist

Anna is Kadac’s Educator, Editor of Kadac In Health and a qualified Nutritionist. Her background in science, nutrition and education allows her to produce high-quality content, backed by scientific research. In her spare time, Anna enjoys writing short stories, drawing and practicing meditation. Contact: abatsanis@kadac.com.au

in health

DISCLAIMER: All articles published in Kadac In Health do not always represent the opinions of the editors, Kadac staff or the publisher. All material is owned by Kadac Pty Ltd and reproduction of any material without permission from Kadac is prohibited. Should you require content from this publication, for use in store or online, please contact Kadac directly. This publication is intended as a reference model only, not as medical advice.

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Our magazine is proudly printed on 100% recycled paper & wrapped in biodegradable wrap

from the marketing manager It is no secret that the Health and Wellness Industry is going through dynamic change, with small operators selling their stores to larger retailers, national retail groups selling to investors and suppliers seeking investment from larger organisations - the organic industry has more spotlights on it than ever before. Times have changed, from mixing muesli in your garage, placing it in a bag and selling it at the markets to global export opportunities and national distribution. I have never been part of an industry where there are more opportunities than there are resources to undertake them. This is not a Kadac only issue this is industry wide, I have heard the same sentence from many other suppliers, distributors and manufacturers. It is a direct result of these endless opportunities for growth that Kadac went to market last year to look for investors. Many of you have kept abreast of the process and we happily announced on the 16th March that NDC Director Steven Si purchased Kadac in its entirety. With connections in the Asia Pacific market and other businesses within Australia, the Kadac team are set to bring a new chapter to the 44 year old history of this great business. With many new exciting projects already underway, one thing is for sure, the Health and Wellness industry will be seeing much more of Kadac and its great portfolio of brands. Alex Lawson

CONTENT news We take a look at the biggest stories in the health and retail industry globally. Plus, give you the inside scoop on the new and exciting products to hit the Kadac warehouse.

feature Nutritional Biochemist & Author Dr Libby Weaver explores food reactions and what foods are commonly at fault. Nutritionist Lola Berry shows us how to look and feel our best using natural, wholesome food. Plus, Naturopath Reece Carter outlines a naturopathic guide to staying well through Winter.

health & lifestyle Kadac Customer Care Representative, Nutritionist & Exercise Scientist Sarah Gainariu, inspires us to work through our fitness plateaus and Kadac Customer Care Team Leader & Nutritionist Ayse Halil helps us gain a better understanding of the Health Star Rating System.

eating in season

from the editor Welcome to our Winter edition of Kadac In Health. In this edition, Nutritional Biochemist & Author Dr Libby Weaver explores food reactions and what foods are commonly at fault. Nutritionist Lola Berry shows us how to look and feel our best using natural, wholesome food. Naturopath Reece Carter shares a naturopathic guide to staying well through Winter, while Kadac Customer Care Representative, Nutritionist & Exercise Scientist Sarah Gainariu, inspires us to work through our fitness plateaus. Plus, Kadac Customer Care Team Leader & Nutritionist Ayse Halil helps us gain a better understanding of the Health Star Rating System. In our ‘Eating in Season’ section, we feature allergy-friendly desserts and globally-inspired recipes. Plus, four delicious cricket flour recipes. Kadac Educator & Nutritionist Anna Batsanis, shares the latest trends in the industry and we discuss upcoming trends and insights from Expo West, California. We feature some of our new product launches, check out what’s happening in the media and gain a greater understanding of eight products in our education section.

We share allergy-friendly desserts and globallyinspired recipes. Plus, four delicious cricket flour recipes.

on trend Kadac Educator & Nutritionist Anna Batsanis, shares the latest trends in the industry.

talking shop Kadac shares upcoming trends and insights from Expo West, California.

in the media Kadac products featured in the media.

education We look at 8 products within the Lotus and Real Good Food ranges.

4 11

28 40 48 52 54

Happy reading! Anna Batsanis

Winter 2017

industry news

TEA’S EFFECTS ON NEUROCOGNITIVE DISORDERS A study led by Assistant Professor Feng Lei from the Department of Psychological Medicine at the National University of Singapore’s Yong Loo Lin School of Medicine found that regular consumption of tea lowers the risk of cognitive decline in the elderly, and this is especially so for APOE e4 gene carriers who are genetically at risk of developing Alzheimer’s disease. The long-term study involved 957 community-living Chinese elderly (aged 55 years or older) who were cognitively intact at baseline. “We collected tea consumption information at baseline from 2003 to 2005, and ascertained incident cases of neurocognitive disorders from 2006 to 2010,” researchers said. Findings saw regular consumption of tea lowered the risk of cognitive decline in the elderly by 50%, while carriers of the genetic variant APOE-e4 may experience a reduction in cognitive impairment risk by as much as 86%.

Lei believes while the study was conducted on Chinese participants, the results could apply to other races as well. Tea is one of the most widely consumed beverages in the world. The data from our study suggests that a simple and inexpensive lifestyle measure such as daily tea drinking, can reduce a person’s risk of developing neurocognitive disorders in late life,” explains Lei. He suggests the reason for the positive outcomes are the result of highly beneficial plant-based chemicals found in tea. “Based on current knowledge, it is due to the bioactive compounds in tea leaves, such as catechins, theaflavins, thearubigins and L-theanine. These compounds exhibit anti-inflammatory and antioxidant potential and other bioactive properties that may protect the brain from vascular damage and neurodegeneration. Further studies are required on a larger scale to determine the long-term effects and if gender or age play a significant role in the findings.

‘FREE-FROM’ AND ORGANICS CONTINUE TO GROW According to Global Market Research Company Euromonitor International, organic and ‘free from’ food and beverages saw growth in 2016, whereby organic product sales increased by 6.8%, reaching $36 billion and ‘free-from’ product sales increased by 7%, reaching $32 billion. Head of Health and Wellness at Euromonitor International, Ewa Hudson believes consumers are looking for healthier alternatives - “consumers are reading labels more carefully than ever, seeking natural ingredients and looking for foods that represent a ‘guilt-free’ purchase”, states Hudson. Lactose and hypoallergenic product sales are a contributing factor to the success within the ‘free from’ category, and are

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expected to grow at an additional $9.5 billion in sales by 2021. “Health, convenience, fashionable packaging and affordable prices are the winning strategy behind the health and wellness industry. Before the ‘free-from’ boom, gluten and lactose-free options were the opposite of convenience, meaning consumers were forced to either avoid or prepare almost every meal from scratch. Now, convenience has found its way into ‘free-from’ and with that, growth opportunities abound”, states Hudson. The ‘free-from’ and organic food and beverage category continues to grow amongst consumers. Euromonitor projects this category is set to hit a record high of $833 billion by 2021.

Winter 2017

Looking to boost your protein flour range? GLUTEN FREE HIGH PROTEIN HIGH FIBRE CHOICES

At Lotus we are continually innovating to bring you exciting new products that best support your customers health and lifestyle needs.

CERTIFIED ORGANIC CHOICES VEGETERIAN VEGAN CHOICES

new

Our new high protein flours allow your customers to easily boost the protein in their favourite recipes. Share our Crispy Cricket Flour Crackers and other high protein gluten free recipes with your customers by visiting us at lotuspantry.com.au or @lotuspantry on Instagram.

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industry news

EDIBLE INSECTS, WOULD YOU TRY IT? According to a report produced by the Food and Agriculture Organization of the United Nations (FAO), more than 1,900 species of insects form part of traditional diets for at least 2 billion people worldwide. Recently, we’ve seen more start-up businesses incorporate insects into their recipes, especially crickets. So what makes these tiny insects so special? HIGH IN PROTEIN

TASTE

• A single cricket ranges between 65%-70% pure protein, while beef contains 17%-40% protein.

• People describe the flavour as “nutty” or “earthy” with a similar taste to shrimp or chicken.

• Entomology researcher at Wageningen University Arnold van Huis suggests, crickets are a complete source of protein, containing all nine essential amino acids.

VERSATILE

NUTRIENT RICH

• Crickets and other edible insects can be pan-fried, boiled, sautéed, barbequed, roasted or baked with a small amount of oil and salt.

• Wellness Physician Dr Axe suggests, one serving (2 tablespoons) of cricket flour contains approximately 7g of protein. The Better Health Channel suggests 0.75g of protein per kg of body weight for adult women and 0.84g of protein per kg for adult men should be consumed daily.

• Cricket flour can be used to make protein bars, crackers, muffins, cookies and slices or added to smoothies.

• Van Huis believes crickets contain a rich source of magnesium, packing nearly 5 times more magnesium then beef.

• Crickets require simple infrastructure and resources, such as fiberglass troughs, cardboard boxes, twigs and egg cartons to climb on, grow and thrive. Chicken and cattle require costly fencing and feed, requiring more resources and labour to thrive.

LOW IN FAT • Many insects have less than 5g of fat per serve.

SUSTAINABILITY

• Crickets require approximately 6 times less feeding than cattle, 4 times less than sheep and 2 times less than pigs to produce the same amount of protein. • Crickets produce a fraction of greenhouse gases, grow in small spaces and use hardly any water.

EDITOR’S PICK: Lotus Cricket Flour is an environmentally-friendly and sustainable source of protein and nutrition. Cricket flour can be used to make biscuits, bread, cookies and pancakes. It can also be sprinkled onto salads or added to a smoothie for a boost of protein. It contains a good source of vitamins and minerals, including vitamin B12, vitamin B2, magnesium, iron and calcium.

SAFETY FIRST The FAO recommends purchasing edible insects from reputable sources and not your backyard. It’s not safe to catch crickets from your backyard, as they may be infected with pesticides and potentially be poisonous to humans. Cricket protein is best consumed in small doses to ensure your body has enough time to get use to this new protein source and avoid experiencing allergic reactions. Edible insects, such as crickets are a beneficial nutrient-rich food. They are beneficial to our health and wellbeing, including having a positive impact on sustainability. Nevertheless, more research and evaluation is needed to understand the full potential of consuming edible insects over a long period of time.

For further details on edible insects, including cricket flour, visit: The Food and Agriculture Organization of the United Nations website http://www.fao.org/docrep/018/i3253e/i3253e.pdf Winter 2017

new products

LOTUS Truth in labelling, ethical and sustainable sourcing are, and always have been, part of the Lotus philosophy. Packed in Melbourne in allergen-friendly production facilities, Lotus delivers products that are GMO free and come in re-sealable, oxygen barrier bags to maintain freshness. Lotus Epsom Salts 500g Lotus Epsom Salt is not actually salt, but a naturally occurring, pure mineral that works to detoxify and heal the body. A mix of magnesium and sulphate, these salts are absorbed through the skin. Add to a bath for maximum benefit. Lotus Whole Freekeh 425g & Lotus Cracked Freekeh 425g Freekeh is a nutritious young, green wheat that has been roasted. Lotus has introduced two varieties of freekeh – whole and cracked. Both varieties are sourced and packed in Australia. Use as a substitute for rice and quinoa or in soups, salads and stews. Lotus Whole Freekeh has a delicious nutty taste and a slight crunch in texture. It contains all components of the grain, including the bran, it takes longer to cook in comparison to the cracked variety, at approximately 35-45 minutes.

NATUREFIRST

Lotus Cracked Freekeh is a nutritious whole grain kernel that has been splintered into smaller pieces to provide a faster cooking time (10-25 minutes) and a finer texture. Lotus Roast Buckwheat 400g Lotus Buckwheat is a high fibre tan seed that has been gently roasted to release an earthy flavour - making it easier to use and quicker to cook. It has a good source of linoleic acid, vitamins (B1, B2, B3, B5, E, P), essential amino acids, minerals and magnesium. A delicious and gluten free grain that is versatile and can be used as a nutritious substitute for rice or pasta.

KADAC BULK

NatureFirst Manuka MGO Active™ 100+ Honey (3x500g) NatureFirst Manuka Honey MGO 100+ 500g now comes in a convenient 3 pack. NatureFirst Manuka MGO Active™ 100+ Honey is certified to contain at least 100mg/kg of the active ingredient, dietary methylglyoxal or MGO, the ingredient responsible for Manuka honey’s distinctive properties. Non GMO and gluten free, enjoy the exceptional taste of NatureFirst Manuka MGO Active™ 100+ Honey as a natural sweetener in cooking and healthy drinks or straight from the spoon. May also be applied topically.

At Kadac we have developed a range of bulk products, ideal for stores with installed dispensers.

NatureFirst Citrus Pectin 1kg

Kadac Bulk is pleased to introduce 11 new products to the range;

NatureFirst Citrus Pectin is a gluten free, nutritional fibre source, extracted from citrus peel. Sourced from Germany/Austria, it comes in a 1kg bag, ideal for the use as a hopper refill. Gluten free, non GMO, dairy free, soy free, vegan and wheat free, use citrus pectin to set jellies, jams and marmalades.

• Kadac Bulk Organic Rolled Barley Flakes 25kg • Kadac Bulk Bran Cereal (No Added Sugar or Salt) 15kg • Kadac Bulk Carob Powder 25kg • Kadac Bulk Organic Black Chia Seeds 15kg & 25kg • Kadac Bulk Organic Dark Choc Coated Hazelnuts 5kg • Kadac Bulk Cracked Freekeh 20kg • Kadac Bulk Oatbran (Coarse) 25kg • Kadac Bulk Oatmeal (Fine) 25kg • Kadac Bulk Steel Cut Oats 25kg • Kadac Bulk Conventional Quinoa Flakes 12kg • Kadac Bulk Xanthan Gum 25kg

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new products

TOM

TOM has extended their range to include a line of sustainable, plant-friendly and hypo-allergenic nappies, called Tooshies. Made with plant-based materials, they are free from alcohol, phenols, phthalates and parabens. • TOM Tooshies Newborn Nappies 38 pack – up to 5kg • TOM Tooshies Infant Nappies 34 pack – 4 to 8kg • TOM Tooshies Crawler Nappies 31 pack - 7 to 12kg • TOM Tooshies Toddler Nappies 27 pack – 10 to 16kg • TOM Tooshies Walker Nappies 23 pack – 12 to 18kg Here are the reasons why you need Tooshies by TOM; • Superior absorption

• Stretch wings and waistband

• Wrapped eco-core with sustainably forested pulp + bio-based accelerator

• Advanced anti-leak protection

• Super soft and dry to touch – 50% sustainable PLA topsheet

• Unique and stylish nappy prints

• 100% sustainable backsheet made from bio-materials

GLOBAL ORGANICS

™

Global Organics introduces three new additions to their range; • Global Organics Coconut Cream 200g • Global Organics Coconut Milk 200g ™ • Global Organics Refined Coconut Oil 300g

Global Organics Coconut Cream and Coconut Milk are now available in a convenient single serve 200g size to reduce wastage. Sourced from Sri-Lanka, Global Organics Coconut Cream and Coconut Milk adds a delicious rich and creamy flavour to your meal. Global Organics Refined Coconut Oil is clean, pure and free from chemicals, bleach or solvents. Refined using an expeller-press to remove the coconut solids from the oil. It is great for sautéing, stir-frying and baking. Plus, its neutral flavour makes it ideal for recipes where a coconut flavour isn’t desired.

LIFESTREAM

GO NATURAL

Lifestream Natural Calcium is a complete, high potency calcium supplement, derived from a marine sea vegetable. Made in New Zealand, it comes in 60, 120 capsules and 100g, 250g bioavailable powder. Suitable for vegetarians and vegans, it contains no animal products or by-products, such as gelatin or cow’s bone (calcium hydroxyapatite). It is certified organic, non GMO, dairy free, ethically-sourced, wheat free, soy free and vegan.

SIMPLY 7 Simply 7 are passionate about making great-tasting, wholesome snacks for every lifestyle. Their range of great tasting chips is getting bigger with two new varieties:

Go Natural have extended their range to include two new varieties • Go Natural Protein Active Super Berry 40g • Go Natural Protein Active Choc Acai 40g

• Simply 7 Kale with Lemon and Olive Oil 99g

Go Natural Active Protein bars contain 10g of high quality protein from whey and nuts, with a delicious and antioxidant rich super berries blend.

The Quinoa with Salt and Vinegar chips have a tang of vinegar, with a pinch of salt that complement the lightness and crispiness of the quinoa chips. The Kale with Lemon and Olive Oil variety offers a delicious flavour, a crunchy chip, as well as the great benefits of Kale.

Made in Australia from local and imported ingredients, they are available in 40g bars and free from artificial flavours, colours or preservatives.

• Simply 7 Quinoa with Salt and Vinegar 99g

Winter 2017

GLUTEN FREE

WHEAT FREE

EGG FREE

DAIRY FREE

VEGAN

Super delicious, gluten & dairy free Leda cookies, biscuits, bars & snacks

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FOOD REACTIONS

editorial feature

By Dr Libby Weaver Nutritional Biochemist & Author

BY DEFINITION, A ‘FOOD ALLERGY’ AND ‘FOOD INTOLERANCE’ ARE TWO VERY DIFFERENT RESPONSES TO FOODS. A food allergy can be diagnosed by examining the Immunoglobulin E (IgE) levels to a specific food. Food allergy symptoms may include, eczema, asthma or life-threatening anaphylaxis. A true food allergy requires the complete omittance of that food from the diet. The only definitive way to assess food intolerances is by eliminating a particular food (or a compound in foods, such as amines) and then re-introducing it to see if the symptoms return - other testing methods give false negatives and false positives. The proof really is in an individual’s response. Food intolerance symptoms may include; gut problems, headaches, migraines, changes in mood and/or behaviour, just to name a few. It is believed that people with food intolerances have a threshold up to which they are able to tolerate certain foods before symptoms persist. Many people today tend to group everything under one umbrella and simply refer to all of these conditions (except anaphylaxis)

as a ‘food reaction’ or ‘food sensitivity’. This is a result of people noticing that their symptoms were once a challenge for them and no longer exist when they avoid a certain food. As a health professional, I’ve always looked to discern if this is due to the immune system reacting to a food or if something with an individual’s health status has changed. For example, did they recently have ‘Bali belly’ and now they are bloated all the time? In this case, it is gut function that has changed and avoiding certain foods may be necessary in the short term, but it’s gut healing that needs to be the focus. Regardless of the medical mechanisms behind each of these conditions, the public are noticing that intolerances and allergies are on the rise. More and more restaurants are catering for people who avoid dairy and gluten, while many schools are becoming incredibly strict with what students can and can’t bring for lunch, in case another student with an allergy consumes something they must avoid. Research confirms that food allergies are on the rise across developed countries. A 2013 study by the Centers for Disease Control and Prevention suggests, between 1997 and 2011 food allergies among children increased by approximately 50%. Despite this alarming increase, researchers still aren’t sure why. There are many hypotheses though and plenty of research is being done. It can’t happen fast enough.

ABOUT DR LIBBY WEAVER Dr Libby Weaver is one of Australasia’s leading nutritional biochemists, a nine-time number one bestselling author, an international speaker and founder of the plant-based supplement range, Bio Blends. Dr Libby spent 14 years at University and graduated with a Bachelor of Health Science majoring in Nutrition and Dietetics with honours, and a PhD in Biochemistry. She combines this knowledge with 17 years of clinical practice in her unique three-pillared approach that explores the interplay between nutrition, emotions and the biochemistry of the body. Armed with an abundance of scientific research, a natural ability to break even the most complex of concepts into layman’s terms, and a true desire to help people regain their energy and vitality, Dr Libby empowers and inspires people to take charge of their health and happiness through her books, live events and nutritional support range. Winter 2017

editorial feature WHAT FOODS ARE COMMONLY AT FAULT? The foods most likely to trigger allergies are cow’s milk, wheat (gluten or another component in the wheat), seafood, soy, fish, tree nuts and peanuts. There is an increase of people diagnosed with coeliac disease and individuals who feel gluten doesn’t support great health for them - whether through measurable symptoms, such as autoimmune markers or symptom reporting, such as bloating. Additionally, many people have sensitivities to various preservatives and additives found in processed food products. There are also substances that occur naturally in foods, such as fructose, phenolic compounds, amines and salicylates that people commonly react to. What has become known as the FODMAPs plan has helped many people resolve food reaction symptoms and those suffering with IBS symptoms.

COPING WITH A FOOD ALLERGY, INTOLERANCE OR SENSITIVITY Sometimes the reaction in our body is so severe that we immediately know not to consume it again. Other times, the reaction might be more subtle. Our body could be telling us it doesn’t want to consume it anymore, through an unyielding symptom, such as tiredness, bloating, IBS symptoms, regular bouts of illness, reflux, headaches, sleeping issues, dark circles under our eyes, eczema, skin redness or breakouts. One of the most commonly used ways to explore whether we might have a food intolerance is through an elimination diet, under the direction of a professional with experience in this area. An elimination diet involves removing the offending substance or compound from your diet for a number of weeks and then reintroducing it to see how your body responds.

VerMints are mints made from organic and natural ingredients. These super tasty, breathfreshening bites include none of the health-harming, chemicallymodified nasties and are available in 6 delicious flavours. VerMints are from nature and nature only!

People with a sensitivity to a substance often find that they feel incredible once they remove the item from their diet and notice immediately how it affects them as soon as they reintroduce it. It is important to work with a health professional through this process, to ensure you are not missing out on any vital nutrients through avoiding the consumption of a particular substance.

IS THERE ANYTHING ELSE THAT IS BEST TO AVOID? Nitrates and nitrites are chemical compounds that are important plant nutrients that naturally occur in the environment, but they are also added to some foods as a preservative. All processed meats (unless nitrate free is specified), including bacon, ham and salami, contain nitrate and nitrite-derived additives, which have been shown to have cancer-causing properties. Another study linked regular consumption of nitrates to Parkinson’s disease, Alzheimer’s and other diseases, possibly through the damaging effect of nitrosamines on DNA. Sulphites are another compound that are best avoided, used commonly in many processed or cooked foods, medicine and of course used in wine to prevent bacterial growth. In processed foods ingredients, such as corn starch, corn syrup solids, maltodextrin, potato starch, glucose syrup and the caramel colour used in cola drinks might all contain sulphites, depending on the manufacturer. One of the best ways we can support a healthy gut and immune system is to eat more real food. By reducing our intake of processed foods and coming back to eating more whole foods, the way they come from nature, we naturally avoid preservatives, additives, colourings and flavours, as well as a host of synthetic substances. Our bodies know what to do with real food and this simple transition can benefit our gut bacteria profiles and immune response immensely.

Features & Benefits • Made with organic and natural ingredients • Contains no nasties • Mouth-watering, breathfreshening • Packed inside a convenient tin

ORGANIC INGREDIENTS,

TRUE MINTS certified organic

vegan

gluten free

nut free

non gmo

kosher

PRODUCT OF USA

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Deliciously Organic

NO Sugar Added

NO Evaporated Cane Juice

Super charge your immune system

y l l a r natu

NO HFCS*

NO Artificial Ingredients

Low Glycemic Values

Vegetarian, Vegan**

Dairy FREE

Gluten FREE

Casein FREE

Certified Organic

Enjoy on their own or add to your favourite smoothie for an extra boost!

No *High Fructose Corn Syrup

orders@kadac.com.au | 1300 762 025 | kadac.com.au Winter 2017

editorial feature

GLOW FROM THE INSIDE OUT By Lola Berry Nutritionist

I BELIEVE THE “HEALTHY GLOW” IS LIKE HAVING THE X-FACTOR. We all want to feel our best, and the truth is, when you’re feeling vibrant and healthy, you’re often looking your best. I believe the “healthy glow” is like having the X-factor. It’s what lights up a room, that magic sparkle that draws you in. That’s where the healthy glow is and you know what, we can all have it. First of all, in order to glow we need to have a mindset for it. It’s about making a conscious choice to love who you are, put yourself first and honour and nourish yourself. When you know you’re doing this that’s when we can get cracking on nourishing your mind, body and spirit, alongside the right foods.

HEALTHY FATS Righto, if you want that glowing, youthful complexion, then I want you to change the way you look at fats. Good fats are the “keep” to glowing skin, great hair and strong nails. Now just like most things, there’s good fats and bad fats. You want the good stuff; foods like salmon, avocado, olive oil, coconut oil, macadamia nut oil, real butter, raw nuts and seeds, eggs and even small amounts of animal fat - these are whole food sources of health giving fats.

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However, you want to stay away from heated polyunsaturated fats, such as seed oil. If you want to learn more about seed oils (this is the stuff fast food joints use to fry their chippies in) and why we shouldn’t be consuming them - read ‘Eat Real Food’ by David Gillespie. It clearly explains how these “bad fats” can have a negative impact on your health. So get rid of the seed oils and swap them for whole food sources. You can use fats topically too. I use extra virgin olive oil in the midlengths and ends of my hair to prevent split ends and encourage long luscious locks. I also use coconut oil on my face at night time and rosehip oil around my eyes to prevent fine lines. So my tip is to keep some oils in the kitchen and a second set in the bathroom! I also make a facemask from mashed avocado, raw cacao (antioxidants for anti aging), honey (antibacterial) and oats (gentle exfoliator). These are fun to share with friends!

ANTIOXIDANTS Antioxidants help to prevent free radical damage, which is one of the causes of aging. Antioxidants are found in different coloured fruits and veggies, so when I say to clients “count your colours”, it’s about making sure they get a broad-spectrum of phytochemicals and anti-aging antioxidants.

editorial feature So think brightly coloured berries, such as blueberries, strawberries, raspberries and boysenberries, they are super high on the ORAC scale. Anything high on the ORAC scale contains a nice hit of antioxidants. That’s why we read about the health benefits of goji berries, broccoli and prunes, they’re all high on the ORAC scale.

“So my tip is to keep some oils in the kitchen and a second set in the bathroom!” REFINED SUGAR David Gillespie and Sarah Wilson, both brilliant health writers in my opinion are against the fructose component of sugar. Now this doesn’t mean fruit is bad by any means. We’re talking about adding refined white sugar (that’s the nasty stuff) in your diet. David Gillespie states that just two hundred years ago, the average American consumed about two teaspoons of sugar per day, nowadays we’re looking at more than forty teaspoons per day. Sugar disrupts your appetite hormones, making it difficult to know when your full, leading to weight gain and feelings of anxiousness. Now I know when I’m feeling down, I don’t feel like eating healthy food at all, I actually crave the sweet stuff to make me feel momentarily happier. So here’s the thing, if you’re eating too much refined sugar there’s a chance you may be carrying weight, which is going to make it very hard to glow. I know whenever I fall off the wagon (and yes even a nutritionist will mess up) and go on a sugar binge, the next day my face is grey, I’ve lost that healthy glow. It’s pretty simple, just eat real food. Swap your refined sugar out for naturally sweet whole foods, such as fruit and try sweetening with natural alternatives.

ABOUT LOLA BERRY Leading Australian nutritionist Lola Berry is a regular spokesperson on nutrition and general wellbeing across television, radio and print media. She has a huge and interactive online following. Lola devised the simple yet groundbreaking 20/20 Diet, based on her own personal weight journey and many years experience helping people shed excess kilos. She is the author of seven bestselling books such as, Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), Lola Berry’s Little Book of Smoothies & Juices (2015), The Happy Life (2016) and Lola Berry’s Summer Food (2016). Health to Lola is a way of life. The way she sees it, everyday you get to decide how you want to nourish your body, mind and soul. It’s all up to you and it’s easier than you think!

orders@kadac.com.au | 1300 762 025 kadac.com.au Winter 2017

editorial feature

SURVIVING WINTER NATURALLY By Reece Carter Naturopath

YOUR NATUROPATHIC GUIDE TO STAYING WELL THROUGH THE COOLER MONTHS For all of Winter’s perks, warm soups and chunky jumpers, it certainly has one major downside - cold and flu season. The good news is the human body is already well equipped to ward off infections if given the right support. The question then stands ‘what support is needed’? Naturopaths believe the best approach to healing is to support the body’s natural healing mechanisms, rather than those that work to interrupt or replace them. However, in some cases modern lifestyles work against us. For example, stress interrupts healthy immune system function and diets high in processed ‘convenience foods’, often leave us without adequate nutrition to fuel the frontline. However, with a little naturopathic know-how, you can use nutrition and home herbal medicine to get you and your family through Winter with fewer infections and less sick days.

PREVENTION IS BETTER THAN CURE By the time you feel the full-blown symptoms of a cold, it’s usually too late to do much to reduce its duration. After all, those symptoms that we associate with feeling unwell, such as a fever, are actually the body’s response to an infection, rather than the direct effect of the microscopic invaders themselves - this is a powerful reminder of the importance of preventative healthcare. Avoiding infections in the first place by strengthening your immune system is your best bet for staying well throughout Winter and luckily it’s an area where natural medicine really shines. Topping up on your dietary levels of vitamins A, C and zinc are the major considerations when it comes to fuelling your body for the months ahead. The simplest way to do this is by eating a varied diet rich in deeply coloured seasonal vegetables, such as pumpkin, sweet potato, beetroot, broccoli, chard and spinach. They are all available in the cooler months and provide good sources of necessary vitamins. For zinc, you’ll want to ensure a daily intake of raw nuts, seeds and ethically sourced meats.

ABOUT REECE CARTER Reece Carter is a naturopath with a lifelong passion for health, fitness, and all things green. Herbal medicine was once a household skill, but years of running to the pharmacy has left us without the know-how to brew a tea or infuse a tincture to manage minor health complaints. From the planter box to the pantry, the passionate self-professed ‘herb-nerd’ has the answers. Reece is a regular contributor for GQ Australia and a regular face on The Morning Show. His first book ‘The Garden Apothecary’ will be released in July 2017. Find Reece at www.reececarter.com.au or follow @herbnerdreece on Instagram.

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editorial feature THE DAY BEFORE IT HITS We all know that feeling, a scratchy throat and dull aches that precede a full-blown infection. We call this a ‘prodrome’, and it’s the perfect window for higher doses of natural immune stimulants such as vitamin C, echinacea, and my personal favourite, andrographis. Note: check with your health practitioner to find the right supplements and dosage for you.

FOOD AS MEDICINE Of course, there is that sweet spot where nutrition and herbal medicine meet. Therapeutic ingredients can be combined to create meals that not only deliver hefty doses of nutrition to support your immune system, but also provide medicinally active plant compounds to stimulate immune cell function, or directly kill unwanted germs.

IF INFECTION STRIKES If you find yourself sick with the sniffles, this is where herbal medicine (especially home remedies) comes into its own. Teas in particular are an easy way to soothe symptoms.

MEDICINAL MUSHROOMS All mushrooms are good for us, however, Chinese mushrooms such as shiitake and reishi are traditionally thought to be antiviral.

GINGER It may sound counterintuitive, but having a fever can be a good thing, it’s a sign that your immune system is working effectively. Ginger is a traditional warming herb used to support your body to overcome an infection. Grate a tablespoon of fresh ginger and make a large pot of tea to get you through the day.

GARLIC The sulphur-containing compound allicin is what makes garlic one of the unsung superfoods suggested to boost immune function.

THYME I’ll be honest with you, thyme tea tastes awful in comparison to licorice and ginger. However, it’s an easily accessible herb with potent antibacterial properties. If you’re growing thyme at home, it’s best harvested in Summer, then left to dry for use in quickand-easy Winter remedies. Sipping on thyme tea can help if you’re prone to opportunistic bacterial throat infections, when you catch a cold.

SAGE Like thyme, sage contains volatile oils that are thought to kill bad bacteria.

LICORICE Naturally sweet and low in sugar, licorice root is perfect if you want a hug-in-a-mug. In herbalism it’s known as a demulcent ingredient, as it soothes and coats irritated tissues. It’s the ideal remedy for when you’re curled up with a dry, sore throat. Licorice has been known to aggravate high blood pressure, so if this is a concern for you then give it a miss and try marshmallow root instead.

REECE’S TIP: All three of these ingredients combine easily in soups, so pick your favourite recipe and load them up with extra garlic, sage and mushrooms for your daily dose of cold and flu prevention.

Winter 2017

health & lifestyle

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health & lifestyle

EXERCISE BLOCK

By Sarah Gainariu Kadac Customer Care Representative, Nutritionist & Exercise Scientist

AFTER MONTHS OF EXERCISE PUSHING TO ACHIEVE OR MAINTAIN YOUR FITNESS GOALS, ARE YOU BEGINNING TO LOSE STRENGTH AND MOTIVATION? Not progressing in your workouts or failing to reach your goals? This sounds like a plateau period. A plateau is when our body becomes accustomed to the stresses we place upon it through training - whether it be weight training, running, swimming, cycling etc. You may be experiencing a plateau as a result of reasons, such as a lack of modification to your current training program, not listening to your bodies feedback, over indulging in highly refined foods or taking shortcuts on your diet.

5 MINUTE WORKOUT PLAN Legs: Stand against a wall and squat down as though you’re sitting on a chair. Hold this position for as long as you can. Repeat x 3 Core: Sitting upright, draw your belly towards your spine and hold for 10 seconds. Repeat x 3 Arms: Facing away from your desk or a stable chair, place your arms on the edge and dip down and back up. Repeat 10 repetitions x 3

PUSH THROUGH A PLATEAU

MAINTENANCE AND RECOVERY

The best way to bust through a plateau is by modifying your routine. Here are some easy ways to help you push through.

At least every hour, whilst standing, repeat the following stretches to activate blood flow throughout your body and relieve muscle aches and pains.

Modify your exercise routine regularly By modifying your exercise routine, it forces your mind and body to adapt to a new stimulus; it’s a fresh start and allows you to improve your fitness to a higher level. Examples of modification exercises include: • At the gym: Use free weights instead of machines, wide or shorten your squat stance and increase or decrease rep range. • Interval training: 30 seconds running at a fast pace then walk for 2 minutes at a normal pace. Repeat this sequence 5 times. • All exercises: Change to morning, afternoon or evening workouts.

KEEP WORKOUTS FRESH To break through a plateau, why not incorporate yoga, pilates, swimming or cycling into your daily routine? Yoga and pilates are great for improving core muscle, strength and flexibility. When paired with weight training, it can assist with muscle recovery rate. Here are some handy tips you can implement daily: • Park further away from your workplace • Take the stairs instead of the elevator or lifts • Try to incorporate standing or walking meetings • During your scheduled break, go for a walk around the block

• Inhale, lift your arms above your head and reach for the roof, then slowly exhale as you lower your arms to your side. Repeat once. • Place your arms on the front of your thighs, inhale and slowly slide them down till you can touch your toes, whilst slowly exhaling. If you’re not very flexible, try to reach as far down as you can and hold this stretch for 5 seconds, then stand up. Repeat once. • Place your arms to your side, inhale and slowly slide down till you touch the outer side of your knee, whilst slowly exhaling (hold for 5 seconds) and slide back up. Repeat on the other side. Repeat each side once more. • Place your arms on your hips and rotate your hips in a figure 8 for 5 repetitions and repeat in reverse. • Inhale, tilt your head to one side and slowly exhale (hold for 5 seconds) and lift your head back upright. Repeat on the other side, tilt your head backwards and forwards too.

SCHEDULE REST DAYS Schedule 1 week off training every 6-8 weeks. This gives your mind, joints and muscles a break to repair and time to relax your overworked nervous system. Why not treat yourself to a full body massage or soak your muscles in a warm bath filled with epsom salts to speed up recovery time.

• Request a stand-up desk or upright chair Winter 2017

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health & lifestyle

WINTER SKIN SURVIVAL GUIDE

A change in season can be a challenging time for our skin, as it adjusts to various weather conditions and changes in our environment.

By Anna Batsanis Kadac Educator & Nutritionist A change in season can be a challenging time for our skin, as it adjusts to various weather conditions and changes in our environment. In Winter, we tend to spend most of our time indoors, curled up in front of a fireplace or surrounded by indoor heating; whether it’s in the office, car or home. As a result, this may lead to dry, tight, flaky or dull skin. As the seasons change, so should our skincare routine. Therefore, what can we do to help alleviate discomfort and ‘survive’ skin woes this Winter.

HERE IS A LIST OF GUIDELINES TO INCORPORATE INTO YOUR DAILY ROUTINE. TACKLE DRY SKIN Is your skin prone to dryness? Left untreated, it can lead to chafing, cuts, bleeding or open wounds, and therefore, you’re more prone to infection. It is important to switch to a skincare program that nourishes, soothes and repairs dry skin. Look for products that contain aloe vera gel, calendula, chamomile, jojoba oil, vitamin E and rosehip oil. • Aloe vera gel contains two hormones, auxin and gibberellins. These two hormones provide anti-inflammatory and soothing properties that assist in reducing skin inflammation. Aloe vera acts as a moisturiser to soothe and protect dry skin. • Calendula is rich in saponins, flavonoids and carotenoids to reduce inflammation. Calendula also helps to soothe the area and reduce the discomfort of dry skin. • Chamomile contains antioxidants, such as apigenin, quercetin, patuletin and glucosides to reduce inflammation, soothe, soften and calm the skin. • Jojoba oil protects, softens and gives the skin a smooth and silky appearance. It is comparable to sebum that is naturally secreted by the skin. • Vitamin E has natural antioxidant and anti-aging properties to improve moisture levels and elasticity. • Rosehip oil is rich in essential fatty acids, such as oleic, linoleic and gamma linolenic acid (GLA) to promote cellular membrane and tissue regeneration.

Editor’s picks: Avalon Organics Wrinkle Therapy with CoQ10 & Rosehip range. Fine lines and wrinkles result from a natural deceleration of skin metabolism over time as well as, a lack of moisture and hydration. The Avalon Organics Wrinkle Therapy range is paired with CoQ10, a natural fuel for cellular energy and rosehip oil, rich in skin-replenishing lipids, vitamins and antioxidants, to energise skin and counteract dryness.

Winter 2017

health & lifestyle DULL TO RADIANT, DEWY SKIN It’s certainly difficult to get radiant, glowing skin during Winter, without the help of the right products. Look for products that contain lavender, licorice root and lemon. These ingredients help to even skin tone and draw out radiance, maintain balance and promote a healthy, glowing complexion.

Editor’s Picks: Avalon Organics Intense Defense with Vitamin C Environmental aggressors such as UV rays, seasonal change and pollution may lead to free radicals and skin dryness. Avalon Organics Intense Defense incorporates vitamin C, white tea and lemon bioflavonoids to defend skin and support its natural renewal cycle.

• Lavender is rich in antioxidants, improves blood circulation and brightens skin. • Licorice root contains the active compound glabridin to naturally lighten and brighten skin, diminish the appearance of dark under-eye circles, discoloration and age spots. • Lemon oil tones, purifies and repairs skin. It is commonly used to refresh and brighten dull skin.

Editor’s Picks:

Avalon Organics Lemon Bath & Shower Gel

Avalon Organics Brilliant Balance with Lavender and Prebiotics

Avalon Organics Lemon Bath & Shower Gel is a gentle wash to cleanse, purify and replenish skin. Infused with invigorating botanical extracts and fragrant essential oils, such as lemon oil, it contains no parabens, harsh preservatives, synthetic colours or fragrances, phthalates or harmful sulphates.

A dull complexion, skin shadows and age spots are often observed as the skin’s natural renewal process that slows with age. Avalon Organics Brilliant Balance range harnesses the energising power of licorice root to assist in evening tone and to draw out radiance, while a gentle blend of prebiotics, lavender and cucumber helps maintain balance and support skin health.

LIFESTYLE SUGGESTIONS: LUKEWARM IS BEST A leisurely long hot bath or shower may feel relaxing on a cold day, however, the intense heat of a hot shower or bath may break down the lipid barriers in the skin. This leads to a loss of moisture and dehydration. Keep showers or baths short and lukewarm.

ANTIBACTERIAL HAND-WASH During cold and flu season, there is a strong emphasis on frequent hand-washing and the use of antiseptic hand lotion or wipes, to reduce the spread of bacteria and viruses. However, most antibacterial soaps, lotions and wipes contain alcohol and artificial fragrances. These ingredients strip our skin of its natural oils, often leaving our skin feeling dry and uncomfortable. Instead, use a natural antibacterial hand-wash containing essential oils, such as tea tree, peppermint or eucalyptus oil.

ADD MOISTURE BACK INTO YOUR HOME OR OFFICE Humidifiers add moisture into the air to prevent dryness that can lead to skin irritation. It is important to change the water in your humidifier daily and clean out the unit every week, to destroy bacteria that grows in stagnant water.

MAINTAIN HEALTHY HYDRATION LEVELS Our internal organs and cells require water to function optimally. This is why drinking water is beneficial both internally and externally for our skin. Experts advise adults to drink approximately eight glasses of water per day or more during high intense exercise.

Editor’s Pick: C20 Pure Coconut Water Editor’s Picks: Jason Hand Soap Purifying Tea Tree Jason Purifying Tea Tree Hand Soap is a natural blend of tea tree oil and calendula extract to balance, purify and soothe skin. It contains no parabens, sodium lauryl/ laureth sulfates or phthalates.

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C20 Pure Coconut Water is pure coconut water made from young, green coconuts sourced from Thailand. Naturally sweet, full-flavoured and nutritious, it encourages sufficient hydration and electrolyte levels year round. C20 Pure Coconut Water is gluten free, non GMO and contains no added sugar, artificial flavours, colours or preservatives.

Bragg has a great range of products including • Apple Cider Vinegar • Apple Cider Vinegar Drinks • Olive Oil • Dressings • Seasonings

Reci pe. .

Patricia Bragg Detoxifying D rink: • 1 glass wate r (12-16 oz.) • 2 Tbsp. Brag g Apple Cider Vinegar • 2 Tbsp. lemo n juice • 1 tsp. cinnam on • 1 dash cayen ne pepper (op tional) • 1 packet stevi a or tablespoo n of raw hone y Mix well before drinking

Visit our website for the full range of products available.

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health & lifestyle

HEALTH STAR RATINGS: HELPING CONSUMERS MAKE BETTER FOOD CHOICES

By Ayse Halil Kadac Customer Care Team Leader & Nutritionist

WE LIVE IN A TIME WHERE THE CONSUMER IS BECOMING MORE AWARE AND SELECTIVE OF FOODS THAT ARE AVAILABLE We consider how nutritious a food is, what is contained in the food and ultimately this determines if a food product is purchased. Walk down any food aisle and you will notice people looking more closely at food labels; examining nutrition panels and looking up ingredients in a search engine to find out exactly what is in a packaged food product. As awareness of health and nutrition grows, so does our demand for high quality food. Consumers want easily accessible information on hand and clearly labelled information on the product. Think back to the frozen berry incident of 2015 – this generated a debate over food labelling and how Australian food products are marketed for sale. Truth in labeling became the topic for many and the call for transparency was much needed.

In response, the Australian state and territory governments have developed a health star rating system for foods.

HEALTH STAR RATING SYSTEM The system was implemented in 2014, and is a voluntary label that food manufacturers and retailers can display on a packaged food product. The aim of the system is to allow a simple representation of the food product based on its nutrient content. For the consumer, it allows you to see at a glance the health benefits of a particular food item and compare products within a category. Being based on a star system, it is easy to tell if a food is ‘healthy’ depending on the number of stars it has. There is an additional panel that is presented with the stars, detailing the gram amount of certain nutrients. As it is a visual rating, it provides an easier representation of the food item, rather than reading a nutrient panel, which some may find hard to understand. By also providing content of fat, sodium, sugar and other components of the food, you can theoretically make a healthy choice just by glancing the rating panel.

Australian consumers are demanding more information about their food and the impact it has on their health.

Winter 2017

health & lifestyle • Food additives and allergens – Certain allergens must always be declared on labels. Additives must also be listed in the ingredients; you will see them as their class name, then food additive name or number (for example Colour (Caramel I) or Colour (150a). Look for foods with minimal to no additives. We must also consider the food as a whole - is it low in fat but high in sugar? Is it ‘flavoured’ with fruit without actually containing any fruit? Does a cereal have a high fibre content compared to its sugar? An informed decision can be made by looking at the ingredients first, then nutrition panel, then consider the food as a whole. Chances are, if the ingredients look familiar and list whole ingredients first, you have a healthy food item. As always, food that is fresh or with limited processing is always the best for our health. Fruit, vegetables, nuts and seeds as well as healthy fats, such as olives and coconut oil will contribute to good health. Packaged foods will always be necessary, but it is up to us to make informed decisions on what is the best out of a myriad of options.

Fig 1: Example of the Health Star Rating label. The Stars are based on the nutrient profile of a food, and takes into account: • Energy (based in kilojoules)

The Health Star system allows the consumer to have a better choice when considering a food item and is a tool for everyday Australians to utilize to their advantage.

• Risk nutrients: Saturated fat, sodium and sugar • Positive nutrients: Protein, fibre, and the proportion of fruit, vegetable, nut and legume content in the food

There are many tools available to help Australians make healthy choices. Certified Nutritionists are qualified to discuss food options based on your lifestyle and health needs. Your health care professional should always be notified when making healthcare changes and can provide support materials.

The Star Rating is determined using a calculator that assesses the nutrient content of the food item, and was developed with Food Standards Australia New Zealand (FSANZ).

HOW DOES THIS SYSTEM BENEFIT CONSUMERS? For the everyday busy consumer, the Health Star System provides a fast, easy way of comparing food items within a category. For example, you can compare three different breakfast cereals at once based on their star rating. It can be very useful for all types of consumers based on its simple presentation and interpretation. It’s a good starting point for those who are beginning their health journey, and hopefully will encourage more consumers to become aware of the contents of their food.

OTHER FACTORS TO CONSIDER WHEN MAKING FOOD CHOICES

FOODS NOT EXPECTED TO HAVE THE HEALTH STAR RATING • Fresh unpackaged food, such as fresh fruit and vegetables

The Star Rating is a great step forward in labelling, however there are other factors that go into making a healthy food choice that the Star Rating system does not cover. The following are listed on food labels and should be considered as part of healthy food choices:

• Condiments such as herbs, spices, and vinegars • Alcoholic beverages

• Country of Origin – Packaged food must state the country the food was made / produced / grown, or country where the food was manufactured / packaged, and if it is a mix of local / imported ingredients.

• Infant formulas

• Ingredients list – Ingredients are listed in descending order (meaning the ingredient with the most weight is listed first). When looking at ingredient lists, choose foods that have ingredients you recognise, aim for sugar to be near the end (or no sugar listed at all), and if you see a word you cannot pronounce, give it a miss!

• Single ingredient foods not intended to be consumed on their own. For example, flour or plain sugar

• Tea and coffee

• Where a Nutrition Information Panel (NIP) is not required

Naturally delicious

Absolutely no artificial additives,

Organic varieties available

Made using only the finest ingredients

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Gluten free

No added MSG

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Not all snacks are created equal. #wHEReIgonATurAL

HEALTHY BODIES 6 GRAMS OF PROTEIN

CELL PROTECTION HIGH IN SELENIUM & VITAMIN E

SOURCE OF OMEGA 3 ALA

IMMUNITY SUPPORT IMMUNITY SUPPORT HIGH IN SELENIUM SOURCE OF ZINC

BRAIN FOOD PURE AUSTRALIAN HONEY

HEALTHY HEARTS LOW IN SODIUM

HIGH IN VITAMIN B3 SOURCE OF MAGNESIUM

GLUTEN FREE

AvAIlAblE IN thE heALtH FOOd AISLE Of yOUr SupErMArkeT AnD EvErywhErE GOOd SnAckS ARE fOUNd.

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EATING IN SEASON As Winter fast approaches, we feature allergy-friendly desserts and globally-inspired recipes. Plus, four delicious cricket flour recipes. Don’t take our word for it, try these recipes for yourself!

VALENTINA MORA My daughter Jazmine and her many allergies are my inspiration to promote a healthy and active lifestyle. This has led me to become a nutritionist and creator of allergy friendly snacks. With my extensive experience in the food industry, I enjoy creating tasty gluten free dishes and healthy desserts.

ALL-PURPOSE GLUTEN FREE FLOUR* • 320g Lotus Organic White Rice Flour

Country of Origin: Mexican

• 128g Lotus Organic Potato Flour • 40g Lotus Organic Tapioca Flour • 1 teaspoon Lotus Xanthan Gum

Flan de Pina Serves 6

Ingredients: Caramel sauce

WINTER FOOD GUIDE VEGETABLES • Artichoke (Jerusalem)

• Onion

• Beans (Broad)

• Parsley

• Beetroot

• Parsnip

• Broccoli

• Peas (snow)

• Brussel Sprouts

• Potatoes

• Cabbage

• Rhubarb

• Cauliflower

• Silverbeet

• Celery

• Spinach

• Leek

• Spring onion

• Lettuce

• Turnip

FRUIT • Apple

• Lime

• Banana

• Mandarin (Imperial)

• Grapefruit

• Oranges (navel)

• Kiwifruit

• Pear

• Lemon For more information, visit Seasonal Food Guide Australia www.seasonalfoodguide.com 28

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• 2 tablespoons Lakewood Organic Lemon Juice

• 1 pineapple, makes 2 ½ cups of juice • 2 cups rice milk • ¾ cup caster sugar

• 1 cup caster sugar

• 4 large eggs

• ½ cup filtered water

• 4 egg yolks

Custard

• 2 teaspoons organic vanilla extract

• 1 tablespoon Lotus Organic Tapioca Flour

Garnish • Fresh pineapple slices

Method: Preheat oven to 170oC. Combine sauce ingredients in a pot on a high heat. Stir until sugar has completely dissolved, then let it sit in the pot until it turns caramel in colour - you may swirl the pot if needed, but do not stir. Turn heat off once caramel appears. Pour caramel into a bread pan. To make custard, combine pineapple juice, sugar and tapioca flour in a saucepan on low heat and bring to the boil. Let it simmer for 10 minutes or until it thickens. Beat eggs and slowly pour in the pineapple mixture, milk and vanilla extract, then strain on top of the caramel sauce. Place the bread pan into an oven dish with hot water. The water should cover at least ½ of the height of the pan, then bake for 50 minutes or flan solidifies. Let the flan cool down completely before placing it into the fridge. To remove the flan out the pan, place the pan in warm water then flip it onto a dish. Serve with fresh pineapple slices.

eating in season

Country of Origin: Indonesia

Country of Origin: England

Gluten Free Pandan Cake Serves 6

Serves 8

Ingredients: • 1½ cups all-purpose gluten free flour* • 1 teaspoon Lotus Xanthan Gum • 2 teaspoons Lotus Baking Powder • 1 teaspoon Lotus Bi-Carb Soda • 1 cup caster sugar • 7 large organic eggs, separated at room temperature

Lemon Curd & Butter Pudding

• 1 cup Global Organics Extra Virgin Olive Oil • 2 teaspoons organic vanilla extract • 50g Lotus Organic Cornflour • 1 teaspoon cream of tartar • 250mL filtered water • 25 pandan leaves (fresh or frozen), washed and cut into 2cm

Method: Preheat oven to 160OC fan forced. In a bowl, combine gluten free flour, xanthan gum, baking powder, bi-carb soda and a ½ serving of caster sugar then set aside. In a high speed blender, blend water and pandan leaves for a few minutes then strain through a fine sieve. This liquid is referred to as pandan juice – you will need 250mL of pandan juice in total. Using a hand-held mixer, blend egg yolk, olive oil, vanilla and pandan juice then combine with the flour blend. In a clean bowl, whisk egg whites, half of the sugar and cornflour and leave for 5 minutes. Add remaining ingredients and whisk until stiff peaks form. Fold 1/3 of it into the cake mixture at a time. Pour the batter into an ungreased angel cake pan, then tap the pan a few times to even out the batter. Bake for approximately 55 minutes do not open the oven door, otherwise the cake will sink. Remove the cake out of the oven then immediately invert the cake onto a rack and allow to cool. Once cooled, run a knife or spatula around the tube. Dust with gluten free icing sugar and serve.

Ingredients • ¼ cup Lotus Organic Currants, soaked in Lakewood Organic Lemon Juice • 3 tablespoons Lotus Organic Raw Sugar 500g • 1 cup milk • 8 slices of gluten free bread, remove crust and cut into large triangles • 3 tablespoons organic butter • 1 cup thickened cream

• 3 organic eggs • 1 teaspoon organic vanilla extract Lemon curd • 1 cup Lakewood Organic Lemon juice • 1 tablespoon lemon rind • 1 cup Lotus Organic Raw Sugar • ¾ cup organic unsalted butter, chopped in pieces • 4 large eggs, at room temperature

Method:

Combine lemon juice, lemon rind and sugar in a pot over medium heat. Whisk until sugar is completely dissolved, then reduce heat to a simmer. Add butter and simmer for 5-7 minutes. Add eggs then whisk, while slowly pouring lemon juice into mixture. Allow mixture to thicken before removing from heat, then set aside. Spread lemon curd on bread and arrange each slice into a bread pan. Top with currants. Whisk milk, cream, eggs and vanilla extract in a bowl. Pour mixture over bread and allow it to sit for 5 minutes. Place bread pan into an oven dish with hot water (water should cover at least ½ of the height of the pan), then bake for 30-40 minutes or until golden. Remove from boiling water. Allow to cool down, then dust with icing sugar. Serve as it is or with coconut ice cream. Tip: 2nd or 3rd day old bread is better to hold its shape.

Winter 2017

eating in season

GLOBALLY INSPIRED FLAVOURS

Country of Origin: South Africa

Country of Origin: Greece

Chakalaka

Kalekopita

Ingredients:

Ingredients: • 1 tablespoon Global Organics Extra Virgin Olive Oil

Serves 6

• 1 x 400g Global Organics Baked Beans • 1 x 400g Global Organics Chopped Tomatoes • 3 tablespoons Global Organics Extra Virgin Olive Oil • 2 tablespoons Gourmet Organic Herb Mild Curry Powder • 1 medium-sized onion, sliced

Serves 10

• 2 tablespoons Lotus Organic Hulled Sesame Seeds • 2 sheets gluten free puff pastry* • 200g ricotta cheese

• 2 garlic cloves, finely chopped • 1 cup frozen kale • 2 tablespoons dill, chopped • 1 egg, beaten • ½ teaspoon nutmeg • 1 cup parmesan cheese, grated

• 1 medium-sized carrot, peeled and sliced

• 200g fetta cheese

• 2 chillies, seeded and diced

• 1 onion, diced

• 2 beaten eggs for brushing

• 2 garlic cloves, finely chopped

• 2 shallots, finely diced

• Salt and pepper

• ½ teaspoon fresh ginger, grated • 2 cups cabbage, sliced

Method: Preheat oven to 180oC.

• ½ teaspoon fresh thyme, chopped

Place frozen kale in a strainer and run it under warm water. Gently break them apart with your fingers.

Method: Heat oil in a medium-sized saucepan and cook onion, until transparent. Add carrot, chillies, garlic, ginger and curry powder and sauté for 3 minutes. Add chopped tomatoes then bring to the boil. Add cabbage and baked beans then mix through.

Heat oil in a frying pan over medium heat, add onion and cook till transparent. Add garlic and shallots, then combine remaining ingredients.

Turn off heat and serve.

Place one piece of puff pastry on a lined baking tray and spread kale mixture over the pastry. Leave a border of one inch around the edges, however, be sure to keep the kale flat and not pile it too high.

Serve with cooked quinoa or rice and top with thyme.

Brush edges with egg wash. Cover with the second sheet of pastry. Press edges together with a fork, making sure the mixture is sealed well. Brush the top with egg wash. Pierce a couple of holes on top to allow steam to escape. Bake for 30-40 minutes or until golden brown. Can be served hot or at room temperature. *available at your local health food store.

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eating in season

Country of Origin: Italy

Country of Origin: Indonesia

Next Generation Arancini Serves 2

Ingredients: • 2 tablespoons Global Organics Extra Virgin Olive Oil • 2 cups sunflower oil • 1 cup Lotus Organic Sushi Rice • 2 cubes Kallo Low Salt Vegetable Stock Cubes, diluted in 750mL of boiling water • 1 medium-sized onion, diced • 1 teaspoon Lotus Sea Salt Fine • 1 teaspoon Gourmet Organic Herb Basil Béchamel sauce • 2 tablespoon organic butter

• 2 tablespoons allpurpose gluten free flour* • 1 cup milk, of choice • 1 cup mozzarella Coating • 3 cups all-purpose rice crumbs • 2 organic eggs, whisked • 1 cup gluten free flour of choice • 1 cup mozzarella, diced Condiments • Global Organics Traditional Mayonnaise • Global Organics Wholegrain Mustard

Method: Heat 2 tablespoons of oil in a medium-sized pan, add onion and cook until transparent. Add sushi rice and stir for 2 minutes. Add ½ cup of hot stock to rice and allow liquid to absorb. Repeat this process until all stock is gone. This should take approximately 10 minutes, then allow to cool. In the meantime, cook all ingredients for béchamel sauce. Melt butter on a low-medium heat, add flour and stir for 1 minute. Slowly pour milk while whisking (consistency will be very thick), then add mozzarella. Stir till combined and add to risotto mixture, then allow to cool. With a spoon, scoop a small mixture of risotto in your hand and roll into a ball. Add 1 cube of cheese to the center of each arancini ball, roll into flour mixture, egg mixture and rice crumbs. Repeat this process. Heat sunflower oil and place aranchini balls into hot oil. Turn each arancini ball over after 1 minute, then let it cool on a paper towel. Serve straight away as an entrée.

Spiced Chicken Wrapped in Banana Leaves Serves 10 Ingredients: • 5 Lotus Organic Raw Almonds • 4 tablespoons Global Organic Extra Virgin Olive Oil • ½ teaspoon Lotus Fine Sea Salt

• 2cm turmeric, peeled and sliced • 2cm galangal, peeled and sliced • 1 red chilli, seeded • 5 bay leaves

• ½ teaspoon Lotus Organic Raw Sugar

• 2 organic eggs, whisk lightly

• 1 cube Kallo Yeast Free Vegetable Stock Cubes

• 1 bunch of basil leaves

• 1kg chicken drumsticks

• ½ cup spring onion, thinly sliced

• 10 Shallots

For wrapping

• 10 garlic cloves

• Banana leaves

• 2cm ginger, peeled and sliced

• Skewers or toothpicks

Method:

In a large pot, boil chicken for 10 minutes. Meanwhile, combine shallots, garlic, ginger, turmeric, galangal, almonds, chilli and ¼ cup of water in a blender to create a sauced. Heat oil in a large saucepan then add sauce, bay leaves, salt, sugar and sauté for 5 minutes. Add eggs and chicken then turn heat off. To prepare banana leaves, slice large squares big enough to wrap each drumstick. Wipe banana leaves clean. Place basil leaves, sauce and a chicken drumstick in the center of each banana leaf, then top with spring onion. Wrap each banana leaf, pin edges closed with a skewer or toothpicks. Repeat the process until all chicken is wrapped. Steam banana leaves for 40 minutes or until chicken is tender. Serve with rice.

Winter 2017

eating in season

EXOTIC FLAVOURS

Country of Origin: China

Country of Origin: Argentina

Sweet and Sour Chicken

Corn and Cheese Empanadas

Ingredients:

• ½ cup Lotus Organic Apple Cider Vinegar

Pastry • 3 cups all-purpose gluten free flour*

• 2 spring onion, thinly sliced

• 1 teaspoon Lotus Sea Salt Fine

• 2 tablespoons organic butter

• 160g organic butter, chopped

• 1 cup milk, of choice

• 1 tablespoon Global Organics Tamari Sauce • 1 cup all-purpose gluten free flour*

• 2 large eggs

• 1 egg, lightly whisk for brushing the pastry

Serves 1

• ¼ cup Lotus Organic Rapadura Sugar • 1 teaspoon Lotus Fine Himalayan Salt • ¼ cup Global Organics Tomato Sauce (Ketchup)

• 500g organic chicken thigh, diced • 2 cloves garlic, minced • 3 organic eggs, lightly whisked Method: Preheat oven to 170oC. Combine apple cider vinegar, tomato sauce, tamari and rapadura sugar in a bowl. Stir well then set aside. Combine flour, garlic and salt in a bowl. Add chicken and cover with flour mixture. Next, add chicken to egg mixture and cover well. Heat oil in a non-stick frying pan over high heat. When the pan is almost smoking, add chicken and cook till brown on both sides. It doesn’t need to be cooked through, as long as the batter is cooked. Combine chicken with the prepared sauce. Mix well and place it onto a non-stick baking tray and bake for 30 minutes. Serve with rice.

Serves 8

Filling • 2 tablespoons allpurpose gluten free flour* • 1 can sweet corn

• 2 cups mozzarella

Condiment • Global Organics Tomato Sauce (Ketchup)

Method: Preheat oven to 180oC. Combine all pastry ingredients together in a food processor and mix until it forms a dough consistency. Divide pastry in two and wrap in glad wrap and place into the fridge for 30 minutes. Heat butter in a medium-sized saucepan and add flour then whisk for 1 minute. Slowly pour milk while whisking, then add mozzarella, corn and spring onions. Let it cool for 10 minutes. Roll pastry to 0.3cm on 2 baking sheets. Cut circles out of the pastry using a 15cm round pastry cutter. Brush edges of each circle with egg, add a spoonful of filling to each piece. Fold one half of the pastry over and seal by pinching the edges with your fingers. Continue this for each circle until you have 8 empanadas. Brush the pastries with remaining egg. Pierce each pastry with a fork, then bake for 20 minutes. Serve with tomato sauce.

KADAC IN HEALTH

eating in season

Country of Origin: Spain

Seafood Paella Serves 4

Country of Origin: Vietnam

Bun Noodle Salad with Lemongrass Chicken Serves 4

Ingredients:

• 3 cloves garlic, minced

Sofrito sauce

Lime-chilli dressing

• 1 x 400g can Global Organics Chopped Tomatoes

• 1 tablespoon Lotus Organic Demerara Sugar

• 220g Lotus Organic Arborio Rice

• 4 tablespoons Lotus Organic Demerara Sugar • 3 tablespoons chopped lemongrass • 6 tablespoons rice • 2 tablespoons Global vinegar Organics Extra Virgin • 8 tablespoons Lakewood Olive Oil Organic Lime Juice Remaining ingredients • 8 tablespoons fish sauce • 250g vermicelli noodles • 2 cloves garlic, chopped • ½ head iceberg lettuce, finely thinly sliced • 2 inch ginger, peeled and • ½ cup Thai basil minced • ½ cup mint leaves • 1 red chili, thinly sliced

• 2 tablespoons sunflower oil

Chicken

• 2 cups bean sprouts

• 500g marinara mix (prawns, scallops, calamari,

• 500g organic chicken thigh fillet, diced

• 1 cup carrot,grated

mussels and fish)

• 1 cucumber, thinly sliced

• 2 cubes Kallo Organic Tomato & Herb Stock Cubes

• 2 tablespoons fish sauce

• 1 cup fresh coriander

• 50g frozen kale

• 2 tablespoons Lotus Organic Tamari

• 3 shallots, thinly sliced

• ¼ cup Global Organics Extra Virgin Olive Oil • ½ cup parsley • ½ cup chives • 1 pinch saffron threads • 1 tablespoon paprika • 2 jalapeno chillies • 4 cloves garlic Remaining ingredients

• ½ cup chives, diced • lemon, cut into wedges Method: For the sofrito sauce, place all the ingredients in a food processor and blend until smooth. Mix stock cubes in 500mL warm water and set aside.

• 4 tablespoons fried shallots

Method: Combine lime-chilli ingredients in a glass bowl, then let it sit for 10 minutes. Bring a large pot of water to the boil. Add vermicelli rice noodles, stir then turn off heat. Allow noodles to soften then drain and rinse with cold water.

Place a large wide pan over a high heat. Add sunflower oil and marinara mix, then cook for 1 minute. Add sofrito sauce and cook it for a further 3 minutes. Add chicken stock and bring to a boil. Add rice and stir through. Simmer on low-medium heat for 15 minutes until stock is absorbed (don’t stir too much).

Combine chicken, sugar, fish sauce, garlic, tamari and lemongrass. Massage seasoning into the chicken and let it marinate for 10 minutes.

Add kale and cook for a further 2 minutes to achieve the crust on the bottom of the pan. Garnish with chives and lemon juice before serving.

To serve, line your bowls with a handful of noodles, lettuce, carrot, cucumber, bean sprouts, mint, coriander, basil, shallots, chicken, fried shallots and lastly lightly drizzle dressing.

Heat oil in a wok over high heat. When wok is nearly smoking add chicken and quickly stir fry until brown and cooked. Work in batches if necessary so meat doesn’t steam.

Winter 2017

eating in season

CRICKET FLOUR FOUR WAYS

High Protein Breakfast Muffin with Cricket Flour Serves 8

Ingredients: • 2 tablespoons Lotus Cricket Flour • 1 cup Lotus Fine Oatmeal • 2 teaspoons Lotus Gluten Free Baking Powder • 1 teaspoon Lotus Baking Soda (Aluminium Free) • ½ teaspoon Lotus Fine Sea Salt

• ¼ cup Lotus Organic Rapadura Sugar • 1 x 400g can Global Organics Coconut Milk • ¼ cup Global Organics Coconut Oil, melted • ½ cup Real Good Food Organic Dried Cranberries • 1 cup all-purpose gluten free flour* • 1 serve chia egg*

In a medium-sized bowl, combine oatmeal with coconut milk and let sit for 5 minutes. Combine chia egg, melted coconut oil and dry ingredients in a bowl. Using a tablespoon, scoop mixture into a muffin tray then place into the oven. Bake for 25 minutes or until mixture is cooked through. *1 serve of chia egg: 1 tablespoon of Lotus Organic Black Chia Seeds mixed with ¼ cup of water.

KADAC IN HEALTH

Serves 12

Ingredients:

Method Preheat oven to 170oC

Let sit for 5 minutes.

Zeppole Italian Doughnuts • 1 tablespoon Lotus Cricket Flour • 2 teaspoons Lotus Gluten Free Baking Powder • ½ cup Lotus Organic Rapadura Sugar • ¼ teaspoon Lotus Fine Sea Salt • 250g ricotta cheese • 2 teaspoons organic vanilla essence • 1 lemon rind and juice • 2 eggs at room temperature • 1 ½ cup all-purpose gluten free flour* • Rice bran oil for deep frying • Gluten free icing sugar or cinnamon • ½ teaspoon orange extract (optional)

Method Beat ricotta to a creamy consistency. One at a time, combine vanilla essence, orange extract, lemon rind and juice and eggs. Sift flour, baking powder, salt and sugar. Mix batter until just combined. Let sit for 10 minutes at room temperature. Heat rice bran oil in a deep pan until it reaches 170oC; use a thermometer if possible. Drop rounded teaspoons of mixture into hot oil and fry for 3 minutes. Be sure not to crowd the pan. Carefully remove doughnuts with a slotted spoon and place on paper towel. Allow to cool and serve with icing sugar.

eating in season

Crucchini Slice (Cricket and Zucchini)

High Protein Cricket Crackers

Serves 6-8

Ingredients:

• 2 tablespoons Lotus Cricket Flour

• 2 tablespoons Lotus Cricket Flour • 2 tablespoons Lotus Organic Black Chia Seeds • 1 tablespoon Global Organics Coconut Oil • 1 teaspoon Lotus Fine Sea Salt • 1 teaspoon Gourmet Organic Herb Ground Coriander • 1 tablespoon Gourmet Organic Herb Turmeric • 1 teaspoon Gourmet Organic Herb Ground Black Pepper • 3 organic eggs, lightly whisked • 1 medium-sized onion, chopped • 2 medium-sized zucchini, grated and drained • 1 carrot, grated • 1 cup parmesan cheese, grated • 1 cup all-purpose gluten free flour*

Method Preheat oven to 170oC. Line and grease a baking tray. Combine all ingredients, then pour mixture into baking tray. Bake for 40 minutes or until cooked through. Serve warm.

Serves 6-8

• ½ cup Lotus Organic Toasted Pumpkin Seed Flour • ½ cup Lotus Organic Black Chia Seeds • ½ cup Lotus Organic Sunflower Kernels • 1 tablespoon Global Organics Extra Virgin Olive Oil • ¼ teaspoon Lotus Fine Sea Salt • 2 garlic cloves, finely chopped • 1 tablespoon dill, finely chopped • ½ cup filtered water

Method Preheat oven to 150oC. Combine water and chia seeds in a bowl and let it sit for 30 minutes. Place all ingredients in a bowl and stir until all ingredients are combined. Spread dough on non-stick baking paper. Place a second piece of baking paper on top of the dough. Using a rolling pin, roll dough to a thin consistency. Remove top piece of baking paper carefully then place in oven. Bake for 50 minutes. Allow to cool before breaking crackers into small pieces. Once cool, place in an airtight container. If crackers become soft after several days, place them back in the oven for 5 minutes to crisp up.

Winter 2017

NUTRITION TO LIVE BY

Not all Spirulina is the same We all know that Spirulina is high in protein, vitamins and minerals that provides long lasting energy, vitality and stamina, but did you know there are several types of Spirulina? Lifestream have been experts in Spirulina for over 30 years BPA Free & 100% recyclable packaging Packaged in plastic to protect the spirulina from sunlight and maintain product quality Unique formulations including Lifestream Spirulina Immunity and Performance

LIFESTREAM HAS A WIDE RANGE OF SPIRULINA TO SUIT EVERY NEED

LIFESTREAM BIOACTIVE SPIRULINA BALANCE

LIFESTREAM SPIRULINA PERFORMANCE

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lifestreamwholefoods |

LIFESTREAM SPIRULINA IMMUNITY Blend of Certified Organic Spirulina and Certified Organic Acerola Berry Antioxidant protection with Vitamin C Immune support and ideal for winter

lifestreamwholefoods

orders@kadac.com.au | 1300 762 025 | kadac.com.au 36

KADAC IN HEALTH

sponsored recipes

Vanilla & Bean Cupcakes

Basque Bastilla Serves 4 – 6

Makes 12 cupcakes

Ingredients: • 1 x 400g Global Organics Cannellini Beans, rinse and drain • 1 tablespoon spanish smoked paprika

Ingredients: • 100g ricotta or goats curd • 1 lemon, zest and juice • 1 teaspoon salt

• 1 x 400g Global Organics Cannellini Beans, rinse and drain

• ½ cup Global Organics Coconut Oil • ½ cup unsalted butter diced*

• 1 teaspoon turmeric

• 100g butter

• 1 tablespoon ras el hanout spice*

• 1 teaspoon Global Organics Apple Cider Vinegar

• 6 sheets of filo pastry**

• ¼ cup Global Organics Coconut Oil

• Flaked almonds or fresh herbs to garnish

• 4 large free range eggs

• ½ cup golden sultanas • 200g baby spinach leaves • 3 large free range eggs

• Dash of Global Organics Extra Virgin Olive Oil

Method: Preheat oven to 190°C or 180oC fan forced. Lightly oil a 30 x 15cm baking dish. Combine ras el hanout, lemon juice and smoked paprika. Thinly slice onion and sweat with the butter and salt on medium to low heat until soft and golden. Add turmeric and take off heat. Thinly slice sweet potato and blanch in boiling water for 2 minutes, then drain well and leave to cool. In a food processor, roughly chop spinach, add eggs and ricotta/goats curd, then gently fold in the bean mix. Brush the first sheet of filo with butter, fold in half and lay in the base of the dish, overhanging the edges slightly. Spread a quarter of the golden sultanas and onions on each of the 4 sheets of filo layer in the dish. Lay the sweet potato on top then spread over the bean mix. Brush the last filo with butter, fold in half then cut into 8 squares. Scrunch slightly and place the squares on top of the pie. Bake in the oven for 30 minutes or until filo or wrap is browned and vegetables bubbling. Garnish with flaked almonds or herbs. Serve hot or at room temperature. *Ras el hanout spice is a blend of Moroccan 27 spices **For a gluten free or paleo option, use coconut wraps instead of filo pastry. Available from your health food store

• ¼ cup Global Organics Coconut Sugar

• ½ cup Global Organics Maple Syrup

• 1 large onion • 1 medium sweet potato

Icing

• ½ teaspoon sea salt

• ½ teaspoon vanilla bean paste Snowballs • 1 cup Global Organics Coconut Oil

• ½ teaspoon baking soda

• 1 cup Global Organics Desiccated Coconut, plus extra

• 1 teaspoon vanilla bean paste

• ¼ cup Global Organics Maple Syrup

• 1 cup almond meal

Method: Preheat oven to 180°C or 170°C fan forced. Line a 12 cup, cupcake tray with cupcake papers. Separate eggs and beat egg whites with the vinegar and salt, until soft peaks form. Slowly add maple syrup, while beating until stiff. In a blender, combine beans, yolks, almond meal, baking soda, vanilla, melted coconut oil and blend until smooth. Fold the two mixes together, fill the cupcake moulds to almost full and bake for 20-25mins or until golden. Use a skewer until it comes out clean. Once cooked, cool on a rack then chill in the fridge or on the bench until cold. For the frosting beat or blend all the ingredients together. Set aside in the fridge. In a blender, combine snowball ingredients and blend. Roll into balls, chilling for 10 minutes if needed to stiffen the mix. Roll in extra desiccated coconut to coat. Pipe the icing onto your cupcakes and top with a snowball. Extra snowballs can be kept in the fridge for up to a month (if they last that long). *For a nut free option use desiccated coconut *For a dairy free option use a good quality vegan butter

Winter 2017

on trend

CACAO, AN ALTERNATIVE TO CHOCOLATE?

IT’S NO SECRET THAT AUSSIES LOVE THEIR CHOCOLATE Most commercially-produced chocolate contains a highly palatable mixture of fats and refined sugars, as well as naturally-occurring stimulants such as, caffeine and theobromine found to boost mood. A food trend that we see continuing in 2017 is the low sugar diet. What does this mean for chocolatelovers? Well, there are alternatives for people who are committed to following this diet. Two of our favourites are cacao powder and cacao nibs. Native to the tropical regions of Central and South America, cacao is sourced from the cacao tree (Theobroma cacao). Cacao nibs or the cocoa beans are roasted, removed from their husks and broken into smaller pieces. Cacao nibs are crunchy and have a slight bitterness, similar to unsweetened chocolate. They are gluten free, dairy free, nut free, low sugar and vegan. Cacao powder is made by grinding the organic cocoa bean down to a fine powder.

THE HEALTH BENEFITS OF CACAO INCLUDE; • High antioxidant profile • Rich in magnesium and iron • Natural mood booster Cacao powder and cacao nibs can be added to smoothies, breakfast cereal, in cakes, muffins, brownies, tarts or raw desserts to help curb your chocolate cravings. The taste may be slightly bitter at first, however, the health benefits are vast and you will quickly adapt to the change.

EDITOR’S PICKS: Lotus Organic Cacao Powder comes from the nutrient packed cacao bean. The cacao bean is dried and then milled to form a gluten free, raw powder. Use in cakes, smoothies and bliss balls or as a drinking chocolate or cereal topping. Lotus Cacao Nibs are a raw, less processed precursor to chocolate, as well as a natural source of antioxidants and magnesium. Sourced from the Criollo variety, which is known as the “king of cacao” due to the superior flavour and aroma of their beans. Use in smoothies, sprinkle on cereal or use in raw protein balls to add crunch.

KADAC IN HEALTH

Choc Beetroot Cupcakes Serves 12

Ingredients: • ½ cup Lotus Cacao Powder • ¼ cup Lotus Organic Buckwheat Flour • ¼ cup Lotus Organic Brown Rice Syrup • ½ cup Lotus Almond Meal • ¾ teaspoon Lotus Organic Apple Cider Vinegar • ¼ teaspoon Lotus Fine Sea Salt • 1/3 cup Lotus Organic Rapadura Sugar

• 1 ½ teaspoons Lotus Bicarb Soda (Aluminium free) • ¼ cup Global Organics Raw Cold Pressed Coconut Oil, melted • ½ cup almond milk • 3 medium beetroots • 2 organic eggs • ¾ cup gluten free flour • 4 large free range organic eggs • 1 teaspoon vanilla powder

Method Individually wrap 3 medium sized beetroots in foil and roast in oven at 180oC for approximately 20 minutes, or until knife can slide easily into the skin. Set aside and allow to cool. In a bowl, combine almond milk, apple cider vinegar and bicarb soda. The mixture will sizzle and froth, however, this is normal. Whisk all liquids into the milk and apple cider vinegar mixture and set aside. In a food processor, blend beetroots and add to the liquid mixture. Combine all dry ingredients mix well. Add liquid ingredients into the dry mixture, stir until combined. Spoon mixture into cupcake shells and place in a muffin tray. Bake on 180oC for 25-30 minutes. Serve warm, cool or frozen with your favourite frosting.

King of CaCao CERTIFIED ORGANIC

GLUTEN FREE

VEGAN The Lotus Cacao Range is sourced from 100% pure, raw Criollo cacao. Native to Central and South America, the Criollo variety of cacao is extremely rare and is known as the “king of cacao” due to it’s superior flavour and aroma.

”simply what it says it is” 1300 762 025 | orders@kadac.com.au | lotuspantry.com.au Winter 2017

O R G A N I C We care aboout keeping things local and have been sourcing and packing certified organic Australia honey since 1981 in Melbourne, Australia.

At Ambrosia, we are obsessive about pure and organic, Australian honey.

Keeping it local is the Ambrosia way. Everything from our honey, to the jars, lids and labels are Australian made.

Ambrosia Organic Raw Honey is honey in its purest form. We use a method called ‘cold extracting’, which means honey is taken from the hive, out of the frames and into packing vats with no heat applied. The result? A thick candying honey retaining all its natural vitamins and minerals.

Ambrosia Organic Raw Honey is the closest you’ll get to eating straight from the hive.

Certified Organic

Gluten Free

Non GMO

Australian owned & sourced

orders@kadac.com.au | 1300 762 025 | ambrosiaaustralia.com.au

KADAC IN HEALTH

on trend

WHAT’S IN STORE FOR 2017

Plant-based alternatives, clear labelling, authentic international flavours and less sugar are among Innova Market Insights top food and beverage trends for 2017. Director at Innova Market insights, Lu Ann Williams, believes ‘clean labelling’ will continue to be a popular trend in 2017, with an emphasis on providing consumers with transparency through the supply chain.

INNOVA MARKET INSIGHTS TOP FOOD AND BEVERAGE TRENDS FOR 2017: CLEAN LABELLING As a result of consumer demand, products are encouraged to be clear and transparent. With the endless supply of resources available today, consumers’ want to know the entire supply chain history, including whether supply chain practices are ethical, sustainable and cruelty free.

EDITOR’S PICKS: GLOBAL ORGANICS

PLANT-BASED ALTERNATIVES BECOME MAINSTREAM

Global Organics Coconut milk is a delicious plant-based alternative to cow’s milk, especially for those who are vegan or have an intolerance to lactose or dairy.

Plant-based milks, meat alternatives and vegan options have rapidly moved into the mainstream market. More consumers will be looking into how they can incorporate these types of foods into their everyday diets.

AUTHENTIC INTERNATIONAL CUISINE Consumers are wanting “fancier” international cuisines in 2017. Pizza and pasta alone will not be enough, but ‘authentic’, traditional meals will be what consumers are after.

CONSUMERS WILL ADAPT DIETS TO SUIT THEIR HEALTH NEEDS Consumers will increasingly personalise their diet to eat what they think will make them feel better. They will also experiment with special diets, such as low FODMAP.

Global Organics Coconut Milk is made from the liquid of ground coconut meat. Sourced from Sri Lanka, it comes in a 400g BPA free lined, ring pull can. Highly versatile and nutritious, Global Organics Coconut Milk contains natural fatty acids, vitamins B, C and E, iron, potassium, calcium, magnesium and phosphorous, to promote healthy electrolyte balance, skin and digestion. It is certified organic, gluten free, non GMO, dairy free, vegan and nut free. Use in curries, soups, tropical smoothies and desserts.

Winter 2017

lifestream advertorial

CALCIUM: SETTING THE RECORD STRAIGHT CALCIUM HAS HAD A BIT OF BAD PRESS LATELY, AND THERE ARE SOME CALCIUM SUPPLEMENTS MADE FROM CHALK OR CRUSHED COW BONES THAT DO NOT GET ABSORBED EASILY, BUT PLANT BASED CALCIUM WITH NATURALLY OCCURRING CO-FACTORS FOR GOOD ABSORPTION HAS A PLACE IN SUPPORTING HEALTHY BONES, TEETH AND NAILS.

Taking calcium ideally starts with supporting our young people as they grow, especially through their teenage years. It is so important, even more so for females, to make sure they have the right nutrients to grow strong bones to set them up for a healthy life ahead. Those who have a reduced calcium intake, through a restricted diet, would benefit from taking a plant sourced calcium supplement to top up their levels. As hormones start to decrease around middle age, we need extra support to keep our bones and muscles strong. Of course along with calcium we now know that exercise also plays a part in the strong bones story, so it is important to do weight bearing exercise like jogging and walking, up-hill walking for the strength of the outside of our bones, and weights or resistance training for muscle strength. All important in the goal to avoid having a green Zimmer frame as a fashion accessory in our twilight years.

CALCIUM REQUIREMENTS: Calcium is required at all stages of life, to support the development of healthy bones, teeth and nails. At certain stages of life, additional calcium may be recommended for strength and vitality so your body can perform at an optimum level. • BABIES: Formula-fed babies may require additional calcium than those who are breast-fed. Babies who are formula-fed may not absorb calcium as effectively as breast milk. • YOUNG CHILDREN: Skeletal tissue rapidly grows at this age and requires calcium for healthy development. Fussy eaters or those on special diets might have a higher requirement for a natural calcium supplement. • PRE-TEENS AND TEENAGERS: This is a crucial time to strengthen the skeleton, especially for females. • EARLY 20S TO MID-LIFE: Calcium is necessary to maintain healthy bone mass. • PREGNANT WOMEN: For the healthy development of the baby’s nerves, muscles, heart, teeth and bones. • BREASTFEEDING WOMEN: Calcium supports the health of mother and baby-increased calcium is recommended for adolescent breastfeeding mothers. • ELDERLY: Bone density usually decreases with age, so sufficient calcium is required to maintain strong bones, but also for teeth and nails.

Age

Average intake (AI)

0-6 months

210mg (if breastfed) approx. 350mg (if formula fed) Recommended Daily Intake (RDI)

7-12 months

270mg

1-3 years

500mg

4-8 years

700mg

9-11 years

1,000mg

Adolescents 12-18 yrs

1,300mg

Women & Men 19-50

1,000mg

Women 51-70

1,300mg

Men 19-70

1,000mg

Adults over 70

1,300mg

SOURCE: National Health and Medical Research Council – Nutrient Reference Values for Australia and New Zealand https://www.nhmrc.gov.au/_files_nhmrc/ file/publications/17122_nhmrc_nrv_update-dietary_intakes-web.pdf

This article is intended for training purposes for the trade only.

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KADAC IN HEALTH

NUTRITION TO LIVE BY

HOW TO OBTAIN YOUR RDI OF CALCIUM Osteoporosis Australia recommends incorporating calcium-rich foods daily, such as salmon, sardines, yoghurt, soy products, almonds and dried figs. However, a number of factors may increase our requirement, or reduce our absorption of calcium, such as medication, poor gut health and restricted diets. In this case, it may be necessary to choose a natural, high-quality calcium supplement that is bioavailable.

EDITOR’S PICK: LIFESTREAM NATURAL CALCIUM LIFESTREAM NATURAL CALCIUM IS PRODUCED FROM A SUSTAINABLY HARVESTED, CERTIFIED ORGANIC, SEA VEGETABLE CALLED LITHOTHAMNIUM CALCAREUM. Lifestream Natural Calcium is well absorbed by the body, because it is a food source of calcium. It has a unique porous ‘honeycomb-like’ structure, with a large surface area that allows for faster solubilisation and rapid ionisation of the calcium. Lifestream Natural Calcium contains 33% elemental calcium and other important co-factor minerals, including boron, magnesium, zinc, copper, iodine and sulphur. It contains no hydroxyapatite (crushed cow bones), limestone or chalk, artificial preservatives, synthetic ingredients or animal by-products.

FEATURES

BENEFITS

• Plant based, whole food calcium supplement

• Vegan source of plant calcium

• Contains 74 essential trace minerals including magnesium, zinc, boron, selenium for optimal bone health

• Well absorbed by the body

• Contains no hydroxyapatite (crushed cow bone) or animal products • Contains no preservatives or synthetic additives • Available in easy-to-swallow capsules or powder

• Helps to build strong healthy bones and nails • Helps to support bone density and strength as we age • Supports skeletal strength and posture of the spine • Supports strong healthy teeth

AVAILABLE IN BOTTLES OF: 30, 60 and 120, vegetarian capsules 100g and 250g powders INGREDIENTS: Lifestream Natural Calcium capsules contain sea vegetable (Lithothamnium calcareum), vegetarian magnesium stearate, silica and the vegetable capsule is made from GMO free cornstarch, Lifestream Natural Calcium powder contains 100% sea vegetable (Lithothamnium calcareum). No additives.

lifestreamwholefoods

lifestreamwholefoods Winter 2017

on trend

STAFF PICKS Jarrod Semmler National B2B Sales Manager

LOTUS Lotus Organic Inca Berries are an exotic Peruvian superfood, jam-packed with antioxidants. The natural sweet notes coupled with hints of tart and sour flavours, make this unlike any other berry - you just have to try them for yourself. Add to snack mixes, cereals, in baking recipes or simply enjoy them on their own for a nutritious snack.

Craig Smedley Project Manager

GLOBAL ORGANICS I first enjoyed Global Organics Strong Dijon Mustard a couple of years ago and now I’m completely hooked. Unlike other brands, it only contains four all natural ingredients – whole mustard seeds, vinegar, water and sea salt. Its perfect as a dressing, sauce or marinade.

KADAC IN HEALTH

Emma Anderson VIC Territory Manager

LIFESTREAM Lifestream Warming Honey and Ginger Syrup combines 3 of my favourites rolled into one delicious mixture - Manuka honey, ginger and apple cider vinegar. It’s warming, soothing and the perfect tonic to encourage healthy digestion and circulation. Why not add a teaspoon of syrup to a cup of warm water for a deliciously satisfying ‘hot totty’.

Jake Murphy Inwards Supervisor

NATUREFIRST NatureFirst Organic Popcorn is a locally-grown, gluten free and low fat snack. I love the fact that it only contains one ingredient – certified organic popcorn, without artificial flavours, colours or preservatives. It makes for a healthy movie night snack.

Certified organic Non GMO Vegeterian ™

it’s always organic

Feeling Peckish? Perfect Antipasto

It’s what’s left out of Global Organics that make the products different. Non GMO, and certified organic means that what’s inside tastes just like it’s supposed to taste.

orders@kadac.com.au | 1300 762 025 | globalorganics.com.au Winter 2017

talking shop

KADAC’S ANNUAL EXPOWEST VISIT product of other food manufacturing processes. Some great ideas were potato chips made from ugly potatoes and imperfect produce used to create ready to eat meals for people in marginal areas of the US.

COLLABORATION ECONOMY Think local community collaboration, alliances with charities that support people, the earth and endangered species. Every product sold is a contribution to the cause.

SPEED SCRATCH

THE 37TH ANNUAL NATURAL PRODUCTS EXPO WEST & ENGREDEA TRADE SHOW TOOK PLACE ON MARCH 9TH – 12TH IN ANAHEIM, CALIFORNIA. New records were set with over 80,000 attendees and 3,100 exhibiting companies, which included 500 first time exhibitors. This increase in attendance is not a surprise given the industry has doubled in size in the last 10 years. The US natural products industry grew by 7.7% in 2016 up $14 billion to $195 billion compared to just 0.5% of total food market growth with the fastest growth coming from e-commerce sales. (Next, 2016)

HERE ARE THE FOLLOWING CONSUMER TRENDS FROM THE SHOW; FEED ME This trend is about feeding more people with less resources, such as land and water and this is driving innovation. Think plant based milks made from vegetables, such as pea protein which has 8 times the protein of almond milk and lower water needs than dairy to produce.

FOOD WASTE A hot topic as “waste not want not” drives new trends in food management, the premise being when food supplies dominate landfill while people go hungry, it’s time for innovative solutions that solve both the food waste and the food injustice problem. It is estimated that 30 - 40% of the food grown in the US is wasted and that 1 in 6 Americans suffer from hunger. This is sparking new business models and products that are manufactured utilising by-

Made using only the finest ingredients

A growing number of brands are making healthy but quick, ready to eat meals that are a long way from 2 minute noodles. Think high protein and free from nasties, being essential ingredients for the new convenience offer.

PUTTING A FACE ON OUR FARMERS AND FOOD SYSTEM This is adding another level of traceability and a story that connects consumers with the food on their tables; products that list harvest date, lot number and farmer profiles. Putting a face to the source of supply is becoming imperative for authenticity, as consumers move closer to their food sources after years of being disconnected. The overwhelming message for all brands and companies in the natural, health and wellness space is that todays’ consumers demand authenticity, transparency, proactivity, engagement and connection. Their purchasing decisions are driven by statements like “I will usually buy products from companies whose values are most like my own”. In terms of the new and the expanding product trends we will start seeing more of…“look out for more nut butters, nut milks and yoghurts, vegan cheese alternatives and vegetable milks with high protein claims. Natural, organic and free-from snacking options are exploding on shelves! From chickpea snacks, more popcorn and an increase in popped or extruded snacks that are no longer just for kids. Edamame snacks and pasta options were also prevalent in the new products pavilion. Hemp in protein bars, nut bars and protein balls shows no sign of leaving our shelves any time soon and if it’s not free-from something, it is falling way behind the crowd. Lastly collagen, always a favourite in personal care, is now making an appearance in foods and supplements on the premise that you are what you eat and beauty comes from the inside out. Happy Trading!

Absolutely no artificial additives,

Naturally delicious

flavours or colours

Gluten free

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NOT OPEN TO THE PUBLIC

4-5 JUNE 2017 ICC SYDNEY EXHIBITION CENTRE, DARLING HARBOUR

5000+ VISITORS | 3000+ BUSINESSES | 1000’S of PRODUCTS | 450+ EXHIBITORS | 30+ SEMINARS

The 3rd annual Naturally Good Expo is the Southern Hemisphere’s largest tradeshow for the natural, organic and healthy products industry. It’s where thousands of retailers, practitioners, distributors, suppliers and manufacturers come to discover new product innovations, emerging brands and the latest trends. Meet the entrepreneurs behind the next top selling products, participate in valuable business seminars and connect with people who can make a real difference to your business.

BOOK YOUR TRAVEL NOW!

• NEW VENUE & LOCATION • BIGGER & BETTER, TWICE THE SIZE • OUTSTANDING BUSINESS EDUCATION • INSIGHTS & MARKET INTELLIGENCE • GREAT NETWORKING

Register today at NaturallyGood.com.au and claim your FREE TICKET with code: KADAC ADMISSION IS STRICTLY TRADE ONLY. A BUSINESS A.B.N. OR PROFESSIONAL I.D. IS REQUIRED FOR ENTRY

Winter 2017

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FAQ LOTUS SWEET POTATO FLOUR

WHAT IS THE DIFFERENCE BETWEEN LOTUS AGAR AGAR AND LOTUS CITRUS PECTIN? Both Lotus Agar Agar and Lotus Citrus Pectin are commonly added to jam and jellies to form a gelatinous texture. The main difference between the two products is that they come from different sources; Lotus Citrus Pectin is a soluble fibre extracted from citrus peel, while Lotus Agar Agar comes from algae.

WHAT ARE LOTUS SWEET POTATO FLOUR AND LOTUS ORGANIC TAPIOCA FLOUR USED FOR? Lotus Sweet Potato Flour and Lotus Organic Tapioca Flour are used as gluten free thickeners and used to replace wheat-based flours.

LOTUS ORGANIC TAPIOCA FLOUR

Made from ground sweet potato

Made from the cassava root

Sourced from Peru

Sourced from Thailand

Results in a transparent finish

Minimal to light sweetness

Minimal to no taste

USES •

Acts as an anticaking agent

•

Use in corn chips, puddings, fritters and cookies

•

Gluten free thickener for sauces, gravies and milk or dairy-based recipes

BENEFITS •

Holds moisture well and brings rich flavour and a touch of sweetness when cooking

•

Can be used alone or mixed with other gluten free flours

•

Gluten free, non GMO, dairy free, nut free, soy free, wheat free and vegan

•

Lightens baked goods

•

It is a stable thickener, when thickened food is frozen and then defrosted

•

Certified organic, gluten free, non GMO, dairy free, nut free, soy free, wheat free and vegan

GLUTEN FREE SUBSTITUTE SUBSTITUTION PROCESS

GLUTINOUS INGREDIENT

GLUTEN-FREE REPLACEMENT OPTIONS • 2 cups white rice flour, 2/3 cup potato starch and 1/3 tapioca starch

REPLACING WHEAT FLOUR WITH GLUTEN-FREE FLOURS

RESTORING VISCOSITY TO GLUTENFREE BREAD RECIPES

RESTORING VISCOSITY TO GLUTENFREE BAKING RECIPES

Wheat flour

• ½ cup of tapioca flour with 2/3 cup of brown rice flour • ½ cup of brown rice flour with ¼ cup tapioca starch and ¼ cup cornstarch or potato starch • 1 teaspoon of guar gum for every cup of gluten-free flour

Glutinous flour

• 1 teaspoon of psyllium husk powder for each cup of gluten-free flour • 1 teaspoon of xanthan gum for every cup of gluten-free flour • Add 1 tablespoon of potato starch, sweet potato flour, tapioca starch or arrowroot starch to the gluten-free recipe

Glutinous flour

• Add between 1 and 2 tablespoons of agave syrup or honey to the gluten-free recipe • Add 1 additional whipped egg white to the gluten-free recipe

REPLACING WHEAT FLOUR WITH GLUTEN-FREE THICKENERS

Wheat flour paste

• Arrowroot starch paste

• Sweet potato flour

• Potato starch paste

• Agar agar powder

• Cornstarch paste

• Agar agar flakes

• Tapioca starch paste • Some baked or mashed potato Winter 2017

in the media

KADAC BRANDS IN THE MEDIA

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WHOLESOME CHIPS THAT ARE NUTRITIOUS & SIMPLY DELICIOUS! At Simply 7, we’re passionate about making great tasting, wholesome snacks for every lifestyle. We’ve created our chips to be both nutritious AND delicious.

All of our snacks are made according to 7 core standards:

GMO 0 GRAMS TRANS FAT

NO ARTIFICIAL COLORS OR FLAVORS

NO PRESERVATIVES OR MSG

GLUTEN FREE INGREDIENTS

ALL NATURAL (nothing genetically modified)

SIMPLE INGREDIENTS

SIMPLY DELICIOUS

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education LOTUS ORGANIC RAW PUMPKIN SEED FLOUR 250G Key to Good Health Source of protein Certified organic Gluten free Non GMO Dairy free

Vegetable Fritter with Pumpkin Seed Flour Makes 30 Ingredients

• 1 Kallo Low Salt Organic Vegetable Stock Cube

• 1 cup Lotus Raw Pumpkin Seed Flour

• 1 cup beansprouts

• 2 cups cabbage, shredded

• 3 garlic cloves • 2 shallots

• 2 green onions, chopped

• 2 eggs

• 1 cup carrot, grated

• Global Organics Olive Oil to cook

• ½ cup all-purpose gluten free flour • 1 teaspoon Lotus Fine Sea Salt

Method In a blender, add eggs, shallots, garlic and stock cubes with ½ cup of water. Mix remaining ingredients, then set aside.

Lotus Organic Raw Pumpkin Seed Flour is made by de-oiling and grinding raw Austrian pumpkin seeds to a fine powder. Sourced from the Styrian region of Austria, it is a nutritious alternative for those following a gluten free, grain free or high protein diet. After the de-oiling process, it contains approximately 8%-12% pumpkin seed oil and 65% vegetable protein. It is certified organic, gluten free, non GMO vegan, soy free, with 11.7g of protein per 20g serve. Use in protein shakes, bread or as breadcrumbs.

LOTUS ORGANIC TOASTED PUMPKIN SEED FLOUR 250G Key to Good Health Source of protein Certified organic Gluten free Non GMO Dairy free

Lotus Organic Toasted Pumpkin Seed Flour is made by deoiling and grinding toasted Austrian pumpkin seeds and salt to a fine powder. Sourced from the Styrian region of Austria, it is a nutritious alternative for those following a gluten free, grain free or high protein diet. After the de-oiling process, it contains approximately 10%-15% pumpkin seed oil and 59% vegetable protein. It is certified organic, non GMO, vegan and contains a good source of protein with 11.6g of protein per 20g serve. Use in protein shakes, bread, buns or as breadcrumbs. 54

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Heat oil in a pan on medium heat. Add a tablespoon of mixture and cook for 4 mins on each side. Remove from pan and place on paper towel. Top with mayo, chilli or pesto.

High Protein Crackers Makes 20

Ingredients • ½ cup Lotus Organic Toasted Pumpkin Seed Flour • ½ cup Lotus Black Chia Seeds • ½ cup Lotus Sunflower Kernels • ½ teaspoon Lotus Sea Salt Fine

• 1 tablespoon Global Organics Olive Oil • 2 garlic cloves, finely chopped • 1 cup filtered water • 1 tablespoon dill, finely chopped (optional)

Method Preheat oven to 150oC. Combine water and chia in a bowl and let it sit for 30 minutes. During this time, chia seeds will absorb the water and expand. In a mixing bowl, combine all ingredients. Spread the dough out onto a piece of non-stick baking paper. Place a second piece of baking paper on top of the first one and roll dough as thin as possible, using a rolling pin. When the dough is rolled thin, remove the top piece of baking paper carefully. Place in the oven and bake for 50 minutes or until brown and crisp. Allow to cool for 5 minutes before breaking them up into small pieces. Once cooled down, place in an airtight container. If crackers become soft after a few days, just put it back into the oven for 5 minutes and they will be crispy again.

education LOTUS ORGANIC WHITE TEFF FLOUR 500G

Blueberry Teff Muffin Serves 12

Key to Good Health Source of protein Certified organic Gluten free Non GMO Dairy free

Ingredients • 1 cup Lotus Organic White Teff Flour • 1 tablespoon Lotus Chia Flour • 2 teaspoons Lotus Gluten free Baking Powder • 1 teaspoon Lotus BiCarb Soda (Aluminium Free) • ¼ teaspoon Lotus Sea Salt Fine

• 1½ cup Lotus Organic Rapadura Sugar • 1 cup Global Organics Coconut Milk • 125mL rice bran oil • 2 cups gluten free allpurpose flour* • 1 cup fresh or frozen blueberries • 1 teaspoon vanilla powder • ½ cup water

Method Preheat oven to 180oC and line a 12 pan muffin tray. Whisk chia flour, water, oil and coconut milk.

Lotus Organic White Teff Flour is a commonly used teff variety, made by grinding white teff down into a fine powder. This tiny grain has a slight ‘chestnut’ flavour and is a staple in Ethiopian cuisines. Sourced from Spain, it comes in a convenient 500g resealable bag. Teff is a great source of amino acids, including lysine (often deficient in grains), vitamin C, magnesium, iron, fibre and protein; containing 4.3g of protein per 50g serve. It is certified organic, non GMO, vegan, soy free, nut free and wheat free. Use in breakfast bars, brownies, pancakes, stews, muffins, shortbread, cakes or add to pie crust.

LOTUS ORGANIC BROWN TEFF FLOUR 500G

Sieve together gluten free flour, teff flour, baking powder, bi carb soda, salt and vanilla into the mixture. Stir until just combined, then add blueberries. Spoon mixture evenly into a muffin pan and bake for 20 minutes.

Teff Fudge Brownie Serves 6

Ingredients

Key to Good Health

• 1 cup Lotus Organic White Teff Flour

Source of protein

• 1 cup Lotus Organic Rapadura Sugar

Certified organic

• ¼ teaspoon Lotus Fine Himalayan Salt

Gluten free

• ¾ cup Lotus Organic Cacao Powder

Non GMO

• ½ teaspoon Lotus Gluten Free Baking Powder

Dairy free

Method Preheat oven to 180oC.

• ½ cup Lotus Organic Raw Cacao Nibs • 1 cup Enjoy Life Dark Chocolate Morsels • 1 cup Global Organics Coconut Oil • 1 teaspoon vanilla powder • 3 large free range eggs

Sift teff flour, salt, baking powder, cacao powder and vanilla powder into a mixing bowl. Whisk eggs then pour into the dry mixture.

Lotus Organic Brown Teff Flour is made by grinding brown teff down into a fine powder. This tiny grain has a slight ‘hazelnut’ flavour and is a staple in Ethiopian cuisines. Sourced from Spain, it comes in a convenient 500g resealable bag. Teff is a great source of amino acids, including lysine (often deficient in grains), vitamin C, magnesium, iron, fibre and protein; containing 6.7g of protein per 50g serve. It is certified organic, non GMO, vegan, soy free, nut free and wheat free. Use in breakfast bars, brownies, pancakes, stews, brownies, shortbread, cakes or add to pie crust.

Add the remaining ingredients and mix well with a wooden spoon. Pour the batter into a square brownie pan and bake for 20-25 minutes. The batter will result in a slightly gooey-texture, however, once left to rest for 10 minutes the brownies will set.

Winter 2017

organic & chocolate coated Real Good Food brings you a range of chocolate covered organic fruits and nuts, including raspberries, goji berries, pomegranate and almonds. Organic Dark Chocolate Coffee Beans and Coconut Cubes complete this delicious range. Packed in BPA free and resealable containers that lock in the flavour and freshness. Add to a cheese board, dessert platter, gift hamper or simply hide a tub in your desk drawer. Certified organic Non GMO

BPA free Wheat free

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education REAL GOOD FOOD CHOC COATED RASPBERRIES (TUB) 150G Key to Good Health Certified organic Gluten free Non GMO Lactose Free BPA free Dairy free

Ingredients Organic dark chocolate (88%) (organic cocoa mass, organic sugar, organic cocoa butter, organic vanilla powder), organic freeze dried raspberries (12%), organic manufacturers glaze (organic arabic gum (414), organic sucrose, organic honey). Cocoa mass 58% minimum.

Preparation Ready-to-eat.

Fast Facts

What does the freeze-drying process involve? Freeze-drying begins with flash-freezing, which rapidly subjects a food to extremely cold temperatures. Next the food is placed into a vacuum. This draws out nearly all of the moisture, to preserve the product. Little to no nutritional value is diminished through the freeze-drying process. The water is removed in a low energy system through the process of sublimation. As no additional energy is added, no reactions alter the nutritional content of the fruit. In comparison, when products are heated or boiled they lose much of their nutritional value.

Real Good Food Choc Coated Raspberries are freeze-dried raspberries coated in delicious dark chocolate. Sourced from the Netherlands and packed in a convenient 150g BPA free tub, Real Good Foodâ&#x20AC;&#x2122;s delicious choc coated raspberries are dairy free and lactose free.

REAL GOOD FOOD ORGANIC WHOLEGRAIN BABY RICE CEREAL 330G Key to Good Health

Ingredients

Certified organic

Preparation

Gluten free Non GMO

Organic cold-milled, wholegrain brown rice flour. To make baby porridge, mix 1 tablespoon of cereal with 1/3 cup cold water, formula or breast milk. Stir well. Heat gently on the stove or in the microwave and cook for 2-3 minutes or until thick and creamy. Cool to serve.

Serving Suggestions Vegan

Stir through fresh fruit or vegetable puree.

Fast Facts BPA free Dairy free

When you start to introduce solids to your baby, experts often recommend rice cereal. This is because rice is known to be allergen free. Brown rice cereal is nutritious and rich in fibre.

Real Good Food Organic Wholegrain Baby Rice Cereal is made using one ingredient, certified organic, cold-milled, wholegrain brown rice flour. Packed in Australia, it comes in a BPA free 330g glass jar. Simple and nutritious, it contains essential nutrients the body needs for a slow and steady source of energy. For added nutrition and flavour, add fresh fruit and vegetables.

Winter 2017

education REAL GOOD FOOD ORGANIC BIRCHER MUESLI 500G Key to Good Health Certified organic

Ingredients All organic ingredients: rolled oats, sultanas, sliced almonds, sunflower kernels and diced apple.

Preparation Non GMO Dairy free Lactose Free Vegan Source of Fibre

Per serve: mix ½ cup of Real Good Food Organic Bircher Muesli with ½ cup milk, apple juice or orange juice. Soak overnight and place in fridge.

Serving Suggestions Stir through ½ a grated apple. Top with probiotic natural yoghurt, banana, kiwifruit, mandarin or pear.

Fast Facts Bircher muesli is a tasty and healthy alternative to breakfast cereals. All ingredients contain a source of fibre and protein to promote healthy digestion and maintain bowel regularity.

Real Good Food Organic Bircher Muesli is the ultimate breakfast cereal. Made in Australia from local and imported ingredients, it comes in a convenient 500g bag. Naturally nutritious, it’s everything you need in one bowl, it’s quick to prepare and easy to digest. Use as a cereal or in baking.

REAL GOOD FOOD TOASTED SEED MIX IN TAMARI 295G Key to Good Health

Ingredients

Gluten free

Sesame seeds, sunflower kernels, pumpkin kernels, organic tamari 5% (water, organic soybeans, sea salt).

Non GMO

Preparation Ready-to-use seed mix.

Wheat Free Nut Free Low GI Sulphate Free

Serving Suggestions This is a subtly salty, savoury mix to nibble on, toss in salads, flavour sandwiches or brighten up soups.

Fast Facts Tamari is a natural, gluten free soy sauce, derived from miso paste. It has a darker colour, richer flavour and contains less salt than traditional soy sauce.

Real Good Food Toasted Seed Mix in Tamari has a deep, intense flavour. Made in Australia with local and imported ingredients, it comes in a 295g jar. It is gluten free, wheat free and contains no cane sugar and is not cooked in oil. Ideal for those who love a deeper and richer favour to their seed mix.

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Certified organic Non GMO 100% Natural ingredients Source of fibre

™

Low in saturated fats Vegan

it’s always organic

Winter warmer ™

Let Global Organics take you on a trip around the world with a classic Pea Soup, American Chilli Bean, Greek Lentil and Italian Minestrone Soup. No passport required!

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NatureFirst Australian Manuka Honey Range Available in MGO Active™ 30+, 100+ and 250+ in both 250g and 500g jars. The higher the strength, the greater benefit offered from the MGO properties.

GLUTEN FREE NON GMO BPA FREE PRODUCT OF AUSTRALIA

NatureFirst Manuka MGO Active™ Honey range is independently tested by the University of the Sunshine Coast and is certified to contain the active ingredient, dietary methylglyoxal or MGO, the ingredient responsible for Manuka honey’s distinctive anti-bacterial properties. Produced from the nectar of the Manuka tree, Leptospermum Polygalifolium, a flowering plant native to the beautiful coastal regions of New South Wales, Australia. Enjoy the exceptional taste of NatureFirst Manuka MGO Active™ Honey as a natural sweetener in cooking and healthy drinks or straight from the spoon. May also be applied topically.

PUT YOURSELF, YOUR FAMILY AND THE PLANET FIRST, WITH NATUREFIRST

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