Kadac In Health Autumn 2015 Edition

in health Coeliac awareness and the rise of gluten free diets

Educating & inspiring children to make healthier food choices

Eating in season...

autumn edition

AUTUMN 2015

Featuring gluten free options and global flavours

contributors

note from the CEO Hi there,

John Coote John is the Chief Executive Officer of Kadac.

With a background in retail, merchandise, marketing and distribution across Asia Pacific, John joined the Kadac team in April 2012. John has a passion for sports, truth in labelling, literature and The Red Hot Chilli Peppers.

Contact: jcoote@kadac.com.au

I trust you have all enjoyed the festive season and have had the opportunity to rest, relax and reassess where you are at both professionally and personally. I am sure you are better rested and more ready for the ever changing world of customer engagement within the health and organic categories.

The start of a new year is a good time to reassess the customer offer you have in your retail environment and ensure you have put your customer, and I emphasise your customer, firmly in your sights. To assist I thought I would share a list of the trends we are aware of and focused on for the next 12 months at Kadac. These trends include; • Naturally Functional. Marketing products that have “naturally functional” ingredients and benefits remains the “king of trends,” as it has been since 2005

Roger Pitt

• Snackification. Snack time is replacing the three square meals a day

Roger Pitt is a Director and shareholder of Kadac 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

• Protein. Powered by naturally functional, proteins are backed by science and have a long-standing association with maintaining a healthy weight.

Di Laws

• Sugar. Sugar replaces fat and salt as the new dietary demon.

• Weight Wellness. To bring to market everyday foods to maintain weight.

Di is the Sales & Marketing Manager for Kadac and joined the team in March 2013.

With a background in Retail Operations, Sales, Marketing and Management for small and large businesses across Asia Pacific, Di is passionate about the health of the retail industry, the customer experience, eating organically and eating up life.

Contact: dlaws@kadac.com.au

• Good Carbs versus Bad Carbs. The number of people reducing carbohydrates for weight management is small but growing, and it’s already having an effect on sales of grain-based products. Sales of “good grains” like oats and ancient grains are soaring.

• Dairy 2.0. Dairy is emerging as a big winner in terms of changing perceptions of fat.

• Free From. Consumer interest in free-from foods is increasing and the biggest area is gluten-free, which is not a passing fad but an increasingly important aspect of all new product development.

• Fat. People are beginning to understand that eating fat doesn’t make you fat.

Younger consumers are the group most likely to change their habits around fat.

• Digestive Wellness. In addition to gut health, many consumers are following glutenfree or lower-gluten diets, avoiding refined carbs and trying to consume more good grains for weight management.

We will continue to discover and develop innovative products that support the emerging trends in food and non-food to sustain your natural and organic consumers. Let us know how we can help you better deliver the products and services you need for your customers.

Thank you for your continued support and happy trading.

Anna Batsanis

John Coote, CEO KADAC

Anna Batsanis is the new Editor of the Kadac in health magazine and a qualified Holistic Nutritionist. With a background in retail, food coaching and educating, Anna has a passion for yoga, cultural cooking, women’s health and well-being.

from the editor We are pleased to bring you the Autumn edition of the Kadac in Health magazine.

This edition explores the impact of coeliac disease within our community and the rise of the gluten free diet. We look at real stories of children who have been diagnosed with coeliac disease and the adjustments their families have had to face and embrace.

contact

in health Editor Anna Batsanis - abatsanis@kadac.com.au

Sales Manager - VIC & TAS Nikki Atherstone - natherstone@kadac.com.au

Sales & Marketing Support Manager Malathy Molligoda - mmolligoda@kadac.com.au Brand Manager Team Leader Natarscha Lunde - nlunde@kadac.com.au

In our ‘Eating in Season’ section, authentic cultural flavours and mouth-watering recipes by Chef Lara Lynch include easy to prepare lunch box ideas and a delicious array of dishes from all over the world.

In our `Talking Shop’ section, Kadac’s Sales & Marketing Manager Di Laws takes a look at global trends within the retail health channel . We also investigate the most common global certification bodies, explaining what they really stand for in our frequently asked questions.

Graphic Design Carla Walker - cwalker@kadac.com.au

Sales Manager - NSW & ACT Lisa Carmichael - lcarmichael@kadac.com.au

We also investigate the importance of shaping positive eating behaviours during childhood, with an emphasis on the inspiring Australian Organic Schools program. The program aims for children and teachers to be equipped with practical skills to create, grow and care for their own school garden with the involvement of parents and the community.

Finally, we share new product launches, check out what’s happening in the media and Kadac staff choose their ‘back to school’ favourites and must haves for 2015.

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

Happy reading!

Anna Batsanis, Editor

contents

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

8 feature Editor and Holistic Nutritionist Anna Batsanis takes a closer look at how we can educate and inspire children to make healthy food choices, whilst best-selling author Dr Libby Weaver gives us her suggestions on what nutrients and herbs help children feel calm and relaxed.

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Plus we investigate the impact on families when children are diagnosed with coeliac disease.

15 health & lifestyle Naturopath, Mindfulness Practitioner and Massage Therapist Agata Krupski delves into the rise of gluten free diets.

20 recipes

Body washes & toothpaste

In this issue, we have included 13 globally inspired, delicious recipes, healthy lunchbox delights and gluten free options.

26 on trend We examine the top trends that may affect your business as well as what it means to choose brands that are Fair Trade certified.

We also celebrate the launch of the new packaging of Lotus the much loved. Australian owned, health food exclusive brand.

34 talking shop In our Talking Shop section, Di Laws shares her ideas on global trends within the retail industry. The FAQ section explains what it means to be certified by different global certification bodies and our education section includes 3 pages of store friendly product cards featuring Global Organics, Lotus, Real Good Food, Clipper, Lakewood and Pacari.

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industry news

Pacari: One of the world’s best chocolates!

Pacari chocolate was outstandingly awarded wins in various categories at the 2014 World Final International Chocolate Awards in London.

Pacari won the ‘Best Plain Dark’ award for the second year running, going from strength to strength and further proving its worth in the chocolate industry.

The prestigious ‘International Chocolate Awards’ is the world’s fully independent international fine chocolate competition, aiming to showcase fine chocolate and chocolatiers, small companies, artisans and helps support farmers that grow quality cacao from around the world.

With over 950 products entered into the European and Americas semi-finals and regional and national competitions in Germany, Austria, Scandinavia, Switzerland and Canada, Pacari won gold in the ‘Dark Bar’, ‘Dark Flavoured Bars with Infusions or Flavouring’ and the ‘Special Category’ award.

All Pacari products are 100% certified organic, kosher, gluten free and were the first singleorigin organic chocolate entirely made in Ecuador.

Overall Winners (Dark Bars) • Gold - Pacari Chocolate (Ecuador) - Tangara 70% • Silver - Pacari Chocolate (Ecuador) - Piura 70% • Silver - Pacari Chocolate (Ecuador) - Raw 70% • Silver - Pacari Chocolate (Ecuador) - Lacumbia 70% • Silver - Pacari Chocolate (Ecuador) - Montubia 70% • Silver-Pacari Chocolate (Ecuador) - Nube 70% • Bronze- Pacari Chocolate (Ecuador) - Garua 70% Special Category Awards • Gold - Organic - Pacari Chocolate (Ecuador) Tangara 70% High Percentage Dark Bars - Plain • Silver - Pacari Chocolate (Ecuador) - Raw 85% • Bronze - Pacari Chocolate (Ecuador) - Raw 100% Dark Flavoured Bars with infusions or flavouring • Gold - Pacari Chocolate (Ecuador) Andean Lemon Verbena • Silver - Pacari Chocolate (Ecuador) - Andean Mint Dark Flavoured Bars with inclusions or pieces • Silver - Pacari Chocolate (Ecuador) - 70% Passion Fruit • Silver - Pacari Chocolate (Ecuador) - Coffee • Silver - Pacari Chocolate (Ecuador) - Pink Cuzco Salt and Cacao Nibs • Bronze - Pacari Chocolate (Ecuador) - 60% Passion Fruit

Children double their vegetable intake..

According to a study undertaken at Stanford University in America, educating children about food and nutrition drives them to voluntarily eat more vegetables.

voluntarily doubled their vegetable intake during snack time, whilst the vegetable intake of children who did not listen to the storybooks remained the same.

The results show children who are educated about health and nutrition are more likely to choose healthy foods for snacks.

Results published in the journal ‘Psychological Science’ indicate children are more than capable of understanding the fundamentals of nutrition and abstract concepts, as they have a ‘natural curiosity’ and want to understand how things work.

Various health and nutrition storybooks were read to preschool children, aged four to five, in two class rooms during snack time each week for three months, while two other class rooms did not. Topics included the importance of food variety, how digestion works, the different food groups, characteristics of nutrients and how nutrients help the body function.

The study found children who listened to the storybooks

4 Kadac In Health

According to Researchers “there is no magic bullet to encourage healthy eating in young children”. Further study is needed to find out whether the gains in healthy eating would translate into other mealtimes, including at home, and how long the gains actually last.

industry news

Gluten free

on the rise....

According to market research organisation Mintel, sales in the gluten free market in the US was estimated to have reached $8.8 billion in 2014, an increase of 63% from 2012.

Amanda Topper, Food Analyst at Mintel, believes the gluten free market will continue to grow due to the increase in diagnosis of food sensitivities, and from people who perceive a health benefit from gluten free foods. Topper said, “Despite strong growth over the last few years, there is still innovation opportunity, especially in food segments that typically contain gluten.”

Gluten free snack food sales increased a staggering 163% between 2012 and 2014 reaching $2.8 billion. Growth was mainly due to a 456% increase in potato chip sales. Products in the gluten free bread and cereal categories increased by 43% reaching approximately $1.3 billion. All gluten-free food segments increased in the past year, though the snacks segment increased the most.

Market research shows that 41% of the general public in the US agree that gluten free food is good for everyone, not just people with gluten allergy or food sensitivities. It would appear however that not everyone is convinced of the attributes of a gluten free diet, as 33% of people believe that ‘gluten free diets are a fad’. This however, has not slowed the increase in popularity of gluten free diets as it continues to grow each year.

Results show... avocado

lowers LDL-cholesterol According to research published in the American Heart Association journal, eating one avocado daily as part of a healthy heart, cholesterol-lowering moderate-fat diet, can reduce LDL-cholesterol in overweight and obese individuals.

A controlled feeding study featured forty-five healthy, overweight and obese participants between the ages of 21-70, who were placed on three cholesterol-lowering diets for five weeks. Participants consumed an average American diet (34% of calories from fat, 51% carbohydrates and 34% protein) for two weeks prior to commencing the experiment.

The three cholesterol-diets consisted of a lower fat diet without avocado, moderate-fat diet without avocado and a moderate-fat diet with one avocado daily. Results showed participants who consumed a moderate fat diet with one avocado daily, lowered their LDLcholesterol by 13.5mg/dL. The moderate fat diet without the avocado, lowered LDL by 8.3mg/dL and the lower fat diet without avocado reduced LDL by 7.4 mg/dL. According to Dr Kris-Etherton, “ in the United States most people do not really know how to incorporate them in their diet, except for making guacamole. Guacamole is typically eaten with corn chips, which are high in calories and sodium.”

In Australia however, avocados are more popular. Avocado orchards are found throughout most states and produce is available all year round due to widespread and climatically diverse growing regions.

The Australian industry supplied a total of 48,715 tonnes in 2013-14.

Australia’s favourite snack is potato chips According to Angela Smith, Group Account Director at Roy Morgan Research, “Two out of every five Australians aged fourteen and over tend to snack throughout the day”. Australians’ taste trend more toward savoury than sweet, which is why our favourite snack is potato chips.

On an average seven-day period, 41% of people said they snack on potato chips. Other popular savoury snacks include nuts (37%) and biscuits/ crackers (32%).

“While potato chips remain the nation’s undisputed favourite snack, their popularity varies between women and men and different age groups”, states Ms. Smith.

Research shows women are more likely than men to choose snacks that are considered ‘healthy’, such as nuts at 39% vs 35%, savoury biscuits/ crackers at 35% vs 28%, natural/plain yoghurt at 32% vs 20% and muesli/fruit bars at 18% vs 15%.

Calorie and nutritional content was seen to be less of a concern for men, who were more than likely to snack on potato chips than women.

Interestingly though, both women and men displayed a similar result when it came to ice cream.

“Age and gender are just two factors that influence a person’s snacking habits: attitudes towards food are obviously another,” Ms. Smith said. “For instance, more than three of every five Australians say they ‘prefer to eat healthy snacks’ and nearly the same amount restrict how much they eat of fattening foods. Predictably, these people are more likely than others to opt for healthier snacks such as nuts and muesli bars,” states Ms. Smith.

Potato chips have remained a popular choice as a snack for Australians and recently defied a down-trend in snack food consumption with one third of Australians saying that they had recently eaten the food.

Autumn 2015 5

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6 Kadac In Health

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Autumn 2015 7

By Anna Batsanis Editor & Holistic Nutritionist

The fight for awareness...

Simply placing fresh fruits and vegetables in a child’s lunch box may not be enough to entice them to eat healthier meals.

So how are we looking to educate and inspire children to make healthier food choices?

We know all too well that children enjoy the sweet taste of a sugar coated donut in their lunch box or the classic hot dog in a roll from their school canteen. Although children enjoy these foods, childhood obesity rates are on the rise within Australia and has reached epidemic proportions. Research by the Australian National Children’s Nutrition and Physical Activity Survey indicates one in four children between the ages 5-17 years are now overweight or obese. With the increase in awareness of obesity in our society, the focus now is to educate and motivate children to choose healthier foods.

What should children eat?

School-aged children are still growing. Growth requirements combined with physical activity play an important role in determining a child’s nutritional requirements. So, what should children be consuming to thrive in childhood?

8 Kadac In Health

Carbohydrates Carbohydrates are an important macronutrient and should consist of forty five per cent of a child’s diet. Wholegrain bread, brown rice, fruits and vegetables all contain carbohydrates.

These foods release sugar relatively slowly into the bloodstream, which helps children sustain high energy levels throughout the day.

Recommended daily intake: children between 1-10 years of age should eat approximately five servings of carbohydrates each day. Fruit and vegetables are great sources of vitamins and minerals needed for concentration, energy levels and growth requirements.

Protein Foods such as meat, poultry, fish, pulses, eggs and nuts provide a good source of protein which are important for the growth, maintenance and repair of body tissue.

Recommended daily intake: children should eat meat or chicken three to four times a week and two or more portions of fish each week. One of which should be an oily fish variety like mackerel, sardines or salmon.

editorial feature

Calcium Dairy foods provide protein, vitamins and minerals and are a good source of calcium, which is important for bone and teeth health. Dark green leafy vegetables also contain adequate amounts of calcium for growing children.

Recommended daily intake: children should have three portions of dairy products each day.

Understanding the guidelines and nutrient requirements for growing children is a basis for assisting in their development and will help to create healthier choices when they become independent to choose meals for themselves.

Parent involvement Parents play a role in the foods their children chose to consume.

In a study of 120 young children who were allowed to “buy” food from a play grocery store, researchers found that 2-year old children were mirroring their parents’ usual food choices.

Children who stocked up on sweets, sugary drinks and salty snacks generally had parents whose typical grocery list featured such items. Similarly, children with the healthiest shopping habits seemed to be following their parents’ lead as well.

Leading by example shows positive results. Yet another way is to get children into the kitchen. Annabel Karmel (“mumpreneur”) says, “Most children adore cooking and it’s amazing how being involved in the planning and preparing of a meal can stimulate a child’s appetite.” Also, why not try taking them to the store and let them choose produce for you. If they are old enough, allow them to cut up vegetables and mix them into a salad.

School involvement School life is an essential part of children’s development and plays an important role in communicating healthy eating habits.

Government authorities are implementing healthy eating and active lifestyle initiatives to combat obesity and provide children with nutritional education.

The Australian Organic Schools Garden Program launched

by Australian Organic was established to teach children the benefits of organic gardening and getting children to appreciate healthy organic food that they plant and maintain themselves.

This free curriculum in schools is giving primary school aged children the practical skills to grow their own healthy food. This inspiring initiative provides children with a fun, practical and educational experience. It offers online resources to teachers, parents, students and the community that teach topics like planning and design of a school garden, soil health, cropping, harvesting, cooking and nutrition.

Kadac’s contribution: In 2014 Kadac sponsored the Australian Organic Schools Garden Program to support local school, Le Page Primary School. The sponsorship began with an investment of $5000 and runs for 24 months.

The school is able to utilise the grant towards an edible organic garden, recycling systems, water tanks, gardening tools and student learning areas. Le Page Primary has received setup assistance from Australian Organic to establish a curriculum, access knowledge and encourage healthy eating practices in children.

For more information or to get involved in the schools program, please visit www.organicschools.com.au

Images of schools and students involved in the Australian Organic Schools Program run by Australian Organic.

Autumn 2015 9

By Anna Batsanis Editor & Holistic Nutritionist

The impact of Coeliac Disease in children....

Our society is now more than ever focused on health and wellbeing. We look up to celebrities or ‘food-experts’ and follow their food trends and advice. What if your child is limited to what foods they are able to consume because they have been diagnosed with coeliac disease? We take a closer look at three families who faced these challenges and developed strength within, as a result of their child being diagnosed with the disease.

Managing coeliac disease takes planning, education and care from both the parents and the child involved. This is not just limited to within the family home, but essential for retailers and food service businesses to understand the requirements of people living with coeliac disease and to learn about cross contamination. In Australia, approximately 1 in every 100 people are affected by coeliac disease. It rarely occurs before 12 months of age because of the late introduction (>6 months of age) of solids and thus gluten. It can affect children and adults at any age thereafter.

Signs and Symptoms The symptoms of coeliac disease in children are similar to those in babies. Poor absorption of food may cause deficiencies of folate, iron and other nutrients. Feaces may be pale, smelly and difficult to flush away and diarrhea may develop. However, the symptoms may not be very typical or obvious. If the gut and bowel symptoms are only mild, the first thing that may be noticed is poor growth or abdominal pain.

Lisa K, mother of daughter Ruby states “It was not until we received a telephone call saying she was crippled over in pain at kindergarten (this had not happened before) that some slight panic set in. Even then, coeliac disease never crossed my mind.”

For Ruby, her signs and symptoms often occurred outside the household and had caused some concern to the family. “It was 10 Kadac In Health

brought to our attention that she took a very long time to eat her sandwich, often resulting in her missing out on playtime,’’ states Lisa.

Diagnosis Coeliac disease can be difficult to diagnose as the signs and symptoms can be similar to Irritable Bowel Syndrome, Crohn’s disease, Ulcerative Colitis, Diverticulosis and Chronic Fatigue Syndrome. Coeliac disease may be strongly suggested through the presence of some abnormalities in the blood. These include elevated anti-gliadin antibodies, anti-endomysial and TTG (tissue trans-glutaminase enzyme).

Positive blood tests should be followed up with an endoscopy, small bowel biopsy and histological analysis. A blood test alone does not definitively diagnose the presence of coeliac disease.

Tanya T, mother of daughter Abbey asserts, “No matter what she ate, the pain was there.” Abbey had a very difficult time whereby she experienced abdominal pain constantly. “She was originally diagnosed and treated for glandular fever, but when the blood test came back negative, she was sent for an ultrasound on her liver and spleen, as they thought perhaps they were enlarged, but that came back fine too.” For Tanya it was a long battle to diagnosis, but she and her family didn’t give up without a solid answer. “I then rang the specialist and demanded that she have a gastroscopy so that we could get an answer - it was determined she had coeliac disease.”

Upon diagnosis of coeliac disease, parents may go through an emotional rollercoaster with feelings of panic, shock, frustration or guilt. These emotions are quite normal in the beginning. “I felt sick that I had not investigated this earlier, I felt a strong sense of failing as a parent to ensure my child was nourished.”

Lisa asserts.

editorial feature Impact on family life

Here are some handy tips for eating out.

1 Coeliac Australia has developed an online directory of places that have been recognised for following proper gluten free standards. www.coeliac.org.au/find-a-restaurant 2 Research the restaurant ahead of time by visiting their website or calling them and explaining your requirements.

“Do your research, contact places in advance and explain your needs,” states Amy. 3 Upon arrival, politely remind your waiter that you require gluten free meals. If they don’t understand what gluten free is then you may need to try a different restaurant.

4 Be prepared to pay more. This may be owing to purchasing separate equipment for gluten free food preparation or increased costs of the gluten free ingredients from their supplier.

5 Question anything that has limited information or doesn’t seem right. “When eating out, never take risks, its just not worth it,” says Amy.

Coeliac disease can impact a family’s eating habits within the home or whether they decide to eat out. These may include: what restaurants serve gluten free meals, what brands and products to purchase and in some cases a specific area in the kitchen at home dedicated to storing the child’s products or meal preparation.

Tania states, “Since my daughter was diagnosed, we have rearranged the kitchen and the cupboards, so she has a place for her breakfast preparation. Specific shelves in the cupboard are dedicated to gluten free products only, so she doesn’t have to check labels of products coming out of the cupboard.”

Taylor W, mother of Amy states, “We have been very mindful of cross contamination. There are separate spreads and toaster, we even dedicate one bench in the kitchen where only Amy’s food is prepared. Her siblings understand this and when they make their own breakfast they automatically go to their own benches.”

Eating out With the latest trend on gluten-free lifestyles and the rise of diagnoses, it’s no surprise that the restaurant industry has taken notice. Many restaurants are beginning to recognise the potential for attracting a whole new market. While this is great news for those with coeliac disease, it also raises the need for awareness of other issues, such as cross contamination.

What advice would you give to others that will assist them in the first year their child has been diagnosed?

“It is extremely overwhelming in the beginning. The best thing to do initially is to join your local Coeliac Society. Their ‘ingredients list handbook’ and the ‘Coeliac Society of Australia’ app are invaluable,” states Amy and Tanya.

“The sooner they are able to read labels and ask questions regarding food, the more in control they will feel. In return, we as parents get a little peace of mind knowing that they will have the skills in place and the confidence to stay healthy,” says Lisa.

Restaurants that wish to add gluten free items to their menus may need to consult with a government organisation, nutritionist or dietician to prepare this in accordance to government standards.

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editorial feature

By Dr Libby Holistic Nutrition Specialist

Helping children feel calm and relaxed....

So often I hear parents exclaim that their children are wired and hyperactive, and it is usually late afternoon when Mum and Dad are trying to run errands, cook dinner or get home from after school activities. Quickly, wired children become grizzly and tired. Parents know the difference between when their child is excited, happy and playful to when they are wired and at risk of throwing a tantrum.

Food plays a major role in the mood and behaviour of a child. The food itself, as well as the response it elicits in the body, can have a strong effect.

Most parents do their best to provide their children with food that is going to nourish them and fuel their learning and play time. However, often these good intentions are unintentionally misguided. A typical day for so many children starts off with some form of processed breakfast cereal, followed by fresh or dried fruit for morning tea with some chips, popcorn or pretzels.

Lunch time usually includes bread, rice or corn thins and afternoon tea is often more fruit, juice, or some other ‘healthy’ packaged snack food.

12 Kadac In Health

Individually there are no major problems with the majority of these foods (although some will contain highly refined or artificial ingredients), however when this is the type of food to fuel a child over the course of the day, problems can start to arise. Many of these foods are carbohydrate based, and some of them are “unopposed carbohydrates”, which means when carbohydrates are eaten on their own, many break down into glucose in the body relatively quickly, compared to if they are consumed with good quality fats or proteins. This quick breakdown is followed by a sharp increase in the levels of glucose circulating in the blood, the hormone insulin then transports the glucose from the blood and stores it in the muscles or liver. Excess glucose is stored as fat in the fat cells.

This constant rollercoaster of changing blood sugar levels can impact on a child’s energy level and can leave them hyped up one minute and feeling lethargic and grumpy the next. To ensure children have balanced blood glucose levels over the day and an even mood, meals and snacks need to be balanced. Fat, protein and carbohydrates are best incorporated at each meal.

Good lunch box options: • Raw nuts and seeds • Hard boiled egg • Veggies and hummus or nut butter • Cold chicken drumstick • Whole grain wrap filled with salad, lean meat and hummus • Brain/bliss balls • One piece of fresh fruit • Edamame beans • Roast chickpeas • Veggie frittata • Brown rice salad Late afternoon and bed time is when children need to start to wind down for the day to ensure that they get restful sleep, which is so important for growth and learning. There are things that you can add into their routine and diet to try to calm a busy child.

Foods rich in magnesium help us to relax by allowing the muscle fibres to relax. Foods containing magnesium include; almonds, cashews, leafy greens, eggs, legumes and seeds. Try to include these foods later in the day to give your child the best possible chance to relax come bed time.

Keep in mind the sources of caffeine that your child may be consuming. Caffeine is not only present in coffee but in many soft drinks and energy drinks and in chocolate-based products.

It can take up to eight hours for caffeine to clear from the body, and even a small amount can have a dramatic effect on the small body of a child. If children are going to be consuming foods and drinks that contain caffeine, make sure it is earlier in the day and in small amounts to avoid dramatic effects and potential problems with sleep.

There are numerous gentle herbs which can be used to help keep particularly zealous children calm. Herbs such as mangolia, withania and passionflower can help both adults and children relax. These herbs are good for children who struggle to relax late afternoon or before bed. Always be sure to use herbal medicine under the guidance of a qualified medical herbalist.

Traditional remedies like lavender and sandalwood essential oils can be used too. Spray pyjamas or pillows with a mixture of water and essential oil or use an oil burner.

Some children will find it hard to relax in the late afternoon if they are over-stimulated. For these children, do what you can to keep the noise levels low, and to dim artificial lights as much as possible. The presence of light stops melatonin from being produced. Melatonin is a hormone that signals when it is time to sleep. Melatonin needs to be allowed to build up in the brain to a critical level, at which it will then signal sleep.

Do what you can to be calm yourself when dealing with children.

As you know, they can feed off and mirror our body language.

Different things will work for different families but try adding a few of these tips into your child’s daily routine and see if it makes a difference.

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health & lifestyle

By Agata Krupski Naturopath,Mindfulness Practitioner & Massage Therapist

Rise & rise of gluten free diets....

More and more individuals are trending towards a gluten free diet…why? Television talk shows, recent bestselling books and celebrity endorsements have described the negative effects of gluten in our diets. What once was a headache for someone following a gluten-free diet is now a thing of the past as restaurants, cafes, supermarkets and health food stores now have a variety of gluten-free options.

Driving factors The term ‘gluten-free’ refers to storage proteins found in wheat, rye, barley, triticale and oats. Gluten is found in most everyday foods such as breads, cereals, wraps, cakes, biscuits, pizzas, rolls and most processed foods.

There has been an over exposure to gluten in our society, as people are eating gluten for breakfast, morning tea, lunch, dinner, dessert and snacks. Gluten is used to make many food additives such as preservatives, flavourings, sugars and thickeners. We are living in a time where there is an enormous ‘choice’ in gluten-free alternatives such as rice, quinoa, amaranth, buckwheat millet and corn. People are choosing to explore these options and experiment with different types of recipes. Some people are using social media and participating in online forums to investigate their digestive issues.

Coeliac Disease Coeliac disease was probably one of the most common drivers that fueled the need for gluten-free options. In people who have coeliac disease, the immune system reacts abnormally to gluten causing small bowel damage. This condition affects approximately 1 in 70 Australians. However, it is estimated that there are approximately 80% who remain undiagnosed.

In a 2014 Australian study assessing cognitive impairment in people with coeliac disease on a gluten-free diet, four of the cognitive tests assessing verbal fluency, attention and motor function showed significant improvement over the 12 months and strongly correlated with improved antibody levels.

Gluten Sensitivity (Non coeliac gluten sensitivity) Patients who have gluten sensitivity may have marked symptoms when they consume gluten, often bloating and bowel disturbance but they do not show evidence of damage to the small bowel when consuming a diet containing gluten.

Type 1 Diabetes The increasing intake of products containing gluten could be a trigger for type 1 diabetes and coeliac disease both directly and indirectly. According to studies, it has been shown that type 1 diabetes patients at onset have an inflammatory reaction in the gut. The duration and exposure to gluten is associated with the prevalence of type 1 diabetes. This is why early diagnose of coeliac disease followed by elimination of dietary gluten will lead to a decrease incidence of type 1 diabetes. In a 2014 study, a gluten-free diet decreased the incidence of diabetes from 64% to 15% when non obese diabetic mice were fed a gluten-free diet after weaning.

Auto-immune Conditions Some people on gluten-free diets feel physically better than had previously. They state that they like the taste of gluten-free foods and some claim they feel less bloated. Those who have auto-immune conditions such as thyroid conditions, rheumatoid arthritis, inflammatory bowel disease, multiple sclerosis, systemic lupus erythematosus and skin conditions such as psoriasis and scleroderma can benefit from a gluten-free diet.

Autumn 2015 15

health & lifestyle Headaches In a 2001 study, patients with headaches and abnormal brain MRI scans adhered to a gluten-free diet for 6 months. The results showed that headaches improved in 90% of subjects who followed a gluten-free diet for 6 months.

Autistic Children

Rise & rise of gluten free diets - cont health care professional if you’re experiencing digestive issues such as bloating, wind, stomach pain and fatigue.

Please note: it is important not to self diagnose, please see your health care professional if you’re experiencing digestive issues such as bloating, wind, stomach pain and fatigue.

Studies have shown that 80% of autistic children improve after elimination of gluten from their diets. The adverse effects of gluten on the brain in autistic children occur from endorphins generated from gluten. There is increased gut permeability seen in autistic children allowing absorption of gluten to the bloodstream and then across the blood brain barrier to affect neurotransmission and contribute to the typical behavioral and social disorders seen in autism.

Editor’s Tip:

Leaky gut

Kadac is passionate about truth in labelling and Australian guidelines are better than many countries in the world, but you have to know what to look for....

The intestinal mucosa in the digestive system is suggested to be abnormally permeable, this influences the absorption of vitamins and minerals.

Gluten has potential irritating effects in the small intestine where it is degraded, this might affect mucus production and barrier function. A gluten-free diet also changes the gut microbiota.

IBS (Irritable Bowel Syndrome) In a 2007 study, results confirmed the improvement of diarrhea in IBS patients after 6 months of a gluten-free diet. Results from a 2011 study showed that thirty four IBS patients without coeliac disease (aged 29-59 years), who consumed gluten were significantly worse within a week, for overall symptoms such as pain, bloating, satisfaction with stool consistency and tiredness.

Please note: it is important not to self diagnose, please see your

During Kadac’s visit to Expo West in Anaheim, California this year, we were reminded of how misleading the gluten free, natural and healthy messages on packaging are for consumers. Many samples were discarded because what they claimed to be, simply didn’t match up with the nutritional panel. The worst example was a mango product with no mango listed on the ingredients list.

For example, ensure there are local importer details on all of your imported lines and if not, ask why not? Australian consumers have a right to local product support.

Secondly, know the standards. Australian gluten free claims must be supported with testing to nil detectable at five parts per million. The United States only requires testing to twenty parts per million, and Europe is currently ten parts per million. When in doubt ask your Distributor.

You can be sure that Kadac’s gluten free claims, like all of our claims are exactly what they state they are and meet or exceed Australian compliance standards.

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eating in season

Eating in season Balancing the nutritional needs of growing children, while offering foods they will actually eat amongst their peers can be challenging for even the most organised of parents. With a third of a child’s total food intake for the day being consumed at school, it is important that the bulk of food included in children’s lunch boxes provide much needed nutrients, vitamins and minerals for energy and growth.

School children have different nutritional needs to those of pre-schoolers or toddlers. Once children start school, their energy requirements increase as they become more active, therefore requiring foods that nourish their bodies and sustain their energy throughout the day.

A good supply of protein, iron, calcium and vitamins A and D are necessary during primary school years. Of course, most kids would love to eat a diet full of lollies, chips and convenience foods that parents know have very little or no nutritional value - so how can parents get their children to eat their protein, fruits and veggies?

By Lara Lynch Kadac Chef

Mighty Might Home Made Healthy Yeast Spread Makes 1 small jar Kids love the savoury flavour of a yeast spread, and there are plenty of valuable nutrients in a good spread. It is very easy to make your own, with that delicious ‘umami’ flavour and lots of B vitamins, Iron and a lot less salt!

Ingredients:

Here are the top five tips that will assist any parent in creating simple healthy lunch box treats that children will surely love.

• 2 cups Lotus Savoury Yeast Flakes

1 Make the most of leftovers: The beauty of leftovers is they need very little preparation time in the morning and certainly don’t need to be placed in a sandwich and cut in two. Why not wrap leftover turkey, lamb or vegetables in a lettuce leaf or mountain bread for a quick and easy lunch idea?

• 1/4 cup Lotus Organic Tamari

2 Jazz up fruits and vegetables: Fruit and vegetables don’t need to be placed in a brown paper bag. It’s time to get creative! Bamboo kebab type skewers are great for fruit or even sandwiches 3 Creating food designs: Create fancy shapes and pictures with fruit and vegetables, use cocktail umbrellas and a little fancy fork which add fun and colour easily.

4 Leaving notes in lunch boxes: Something so easy is to add a little ‘I love you’ or ‘Relax and enjoy yourself today’ note in a lunch box to bring a smile to their face at lunchtime.

5 Get children involved: Make preparing lunch in the kitchen a weeknight, fun-filled activity by getting children to help prepare it. Colour and creativity is important and by getting them to assist in the preparation they will tell their peers and be proud of their achievements.

• 1/4 cup Red Seal Molasses • 1/2 teaspoon Rapunzel Organic Bouillon Vegetable Stock • 3-6 teaspoons water Method: In a small pan heat the yeast flakes, molasses, tamari, stock and 3 teaspoons of water. Stir until the flakes melt and becomes a thick sticky paste.

Adding more water if needed.

Transfer to a glass jar and keep in the fridge for up to 3 months. Use on sandwiches or gluten free crackers.

Autumn 2015 19

eating in season

Serves 6

Mighty Might * & Cheese Pinwheels

Ingredients:

Serves 6

Vegetable Cornbread Muffins • 1 1/2 cups Lotus Organic Plain or Spelt Flour • 1 tablespoon Lotus Gluten Free Baking Powder • 1/2 teaspoon Lotus Fine Sea Salt • 1 tablespoon Mexican spice mix • 2 cups Lotus Gluten Free Cornflakes • 1 1/4 cups milk of choice • 1 egg • 1/3 cup oil or melted butter • 1 cup diced vegetables • 1 cup diced or grated cheese Method: For diced vegetables, use a combination of different coloured capsicum, corn kernels, brown or spanish onion, spring onion and coriander leaves - depending on what you have on hand.

Use cheddar, pecorino or mozzarella cheese.

Sieve together the flour, baking powder, salt and spice.

Meanwhile mix the cornflakes and milk. Whisk the egg and oil into the milk and then add the vegetables and cheese to the milk mix. Combine with the flour, stirring to mix well but don’t over mix.

Pour into greased muffin tins or patty paper lined tins and bake at 180’C for 20 minutes, or until golden and cooked through. Serve warm or cold, plain or with butter.

Can also be baked as a loaf, it will take 30-40 minutes to cook and can be enjoyed sliced.

For an egg free version: use 1 tablespoon Lotus Chia Seeds mixed with 2 tablespoons of water to replace the eggs.

20 Kadac In Health

Ingredients: • 2 sheets puff pastry (gluten free optional) • 2-4 tablespoon homemade ‘Mighty Might’ • 1/2 cup grated cheese - tasty or vegan cheddar • 1 tablespoon Pure Harvest Organic Aussie Dream Rice Milk Method: Simply spread your homemade mighty might as thick as you like on puff pastry while it is still frozen, so it is easier. Sprinkle over the grated cheese and leave to defrost while you preheat the oven to 180’C and line some baking sheets with baking paper.

Roll up the sheets and slice the logs into 2cm slices. Lay onto the prepared baking paper and brush with milk then bake until puffed, golden and cooked through.

These are a great party food or a lunchbox treat. Combine with a selection of vegetable sticks for a balanced snack For an Italian version you can replace the mighty might with Global Organics Tomato Paste or Global Organics Pesto Rosso and add diced olives, a sprinkle of dry herbs and mozzarella cheese. * refer to page 19 for Mighty Might recipe

eating in season

Healthy lunchbox delights....

Grain Free Anzac Biscuits

Marshmellowy Rice Puff Bars

Serves 12

Serves 12

Ingredients: • 150g Lotus Almond Meal • 150g Lotus Organic Puffed Millet • 150g Lotus Organic Puffed Quinoa • 150g Lotus Organic Buckwheat Flour • 150g Lotus Organic Panela • 150g Lotus Organic Rapadura Sugar • 100g Lotus Organic Fine Coconut • 1 tablespoon Lotus Organic Brown Rice Syrup • 1 teaspoon Lotus Gluten Free Baking Soda • 2 tablespoons of boiling water • 125g butter

Ingredients:

Method: Preheat your over to 170’C or 160’C fan forced. Line cookie trays with baking paper Combine the almond meal, flour, sugar and coconut in a bowl.

Meanwhile melt the butter and honey or syrup and combine the baking soda and water then add to the honey mix. Pour over the dry ingredients and mix well.

Roll into walnut size balls and press onto your lined cookie trays.

Bake for around 15 minutes or until lightly browned. Leave on the cookie tray for 5 minutes and then cool on a rack.

Enjoy with a cuppa or include in lunchbox.

For a nut free version: grind 150g Lotus Organic Sunflower Kernels in a blender until it forms a meal. Use this in place of the almond meal.

• 175g Lotus Organic Rice Puffs • 4 tablespoon powdered gelatine • 1 cup water (two half cups) • 1 cup Lotus Organic Raw Honey • 1 teaspoon vanilla extract • 1/2 cup Lotus Corn Flour, to dust Method: Mix the gelatine with half a cup of water in a large heat proof bowl (in which you can later whisk with a hand held beater) Leave to soften.

Meanwhile mix the other half a cup of water and the honey in a small saucepan. Bring to a boil and simmer while stirring for 8 minutes or until it reaches 116’C on a candy thermometer.

With the mixer on medium speed, slowly and carefully pour in the hot honey mix over the gelatine.

When all the honey is in, turn the mixer to high and beat for another 10-15 minutes or until gentle peaks form and bowl has cooled almost to room temperature. Add the vanilla a few seconds before you stop beating then quickly fold the rice puffs through.

Pour into a greased dish of about 50cm square with tall sides.

Or into patty pans or greased muffin tins. Cover and leave to set for 4 hours or overnight. Turn out and cut with an oiled knife. Dust with tapioca starch or corn flour so the bars don’t stick to each other.

Store sealed at room temperature for up to three weeks.

Make a chocolate version by adding 1/4 cup of Lotus Organic Cocoa Powder to the honey mixture once cooked.

Autumn 2015 21

eating in season

Indian Kofta or Vegan Meatballs Serves 4 Ingredients: • ½ cup Lotus Organic Besan Flour • ¼ cup Lotus Organic Sunflower Kernels • ½ tsp Gourmet Organic Herb - Fennel Seed • ¼ tsp Gourmet Organic Herb – Paprika Sweet • pinch of Gourmet Organic Herb – Chilli Flakes • ½ teaspoon Gourmet Organic Herb – Oregano • ½ teaspoon Gourmet Organic Herb – Sage • ½ tsp Lotus Fine Sea Salt • ½ teaspoon Gourmet Organic Herb – Pepper Black Cracked • 2 tablespoon Lotus Savoury Yeast Flakes • ½ onion, chopped • 2 cloves garlic • 2 tablespoon fresh lemon juice

Middle Eastern Bourghal & Flax Pilaf Serves 4 Ingredients: • 1 cup Lotus Organic Bourghal Fine • ¼ cup Lotus Organic Brown or Golden Flaxseed • 2 cups Australia’s Own Liquid Stock - Chicken Style or Vegetable • ½ teaspoon Lotus Fine Sea Salt • ¼ teaspoon Gourmet Organic Herb – Rosemary • 1 tablespoon Lakewood Organic Lemon Juice • 2 tablespoon Bragg Organic Olive Oil (Cold Pressed) • 2 tablespoon butter • 1 onion, finely diced • 1 tomato, diced • 1 cup finely chopped parsley Method:

• ¼ cup of water (as needed)

In a medium sized saucepan, over medium heat, melt the butter.

Add bourghal and onion. Stir until bourghal is golden brown and the onion is softened - about 3 minutes.

Method:

Stir in the flax seeds, tomato, chicken style or vegetable stock, salt and rosemary.

Preheat the oven to 200°C. Line a baking sheet with parchment paper.

Heat until just boiling, then reduce the heat and simmer with a lid on for 15 minutes. Turn off the heat, remove the lid, and fluff the pilaf with a fork.

• handful of fresh dill or basil

Put all of the ingredients and half the water in a food processor or blender.

Pulse until smooth, but still a little rough. If the batter is too thick to process, add more water as needed.

Leave to rest for 10 minutes with the lid on before serving . Sprinkle generously with chopped parsley and drizzled with lemon juice, pomegranate molasses and olive oil.

Form the batter into balls with wet hands, and place them evenly on baking sheet.

Serve with lamb kofta, chick pea kibbeh, grilled fish or chicken or BBQ lamb.

Bake for about 10-15 minutes, until the balls are crispy and slightly browned around the outside.

Let cool for a minute or two before removing from the sheet, and then serve.

22 Kadac In Health

eating in season

Global flavours....

Texan Chipotle Chilli Serves 4

Tofu simmered in Hare Krishna Napoli Serves 4

Ingredients: • 1 1/2 cups Lotus Textured Soy Protein (TVP) • 1-2 tablespoon Bragg Organic Olive Oil (Cold Pressed) • 1/4 cup Byron Bay Chilli Sauce Smokey Mango • 2 cans Global Organics Chopped Tomatoes • 1-3 tablespoon Gourmet Organic Herb – Chilli Flakes • 1 can Global Organics Red Kidney Beans • 1 can Global Organics Cannellini Beans • 1 tablespoon Lakewood Organic Lime Juice • 1 bunch coriander, stalks and leaves separate • 1 medium onion, diced • 2 cloves garlic, minced • 1 green capsicum, diced • Salt and black pepper to taste Method: Chop roots from coriander and wash well. Finely dice the stalks and set aside the leaves to garnish later. In a large bowl pour boiling water over the TVP to cover and leave to soften.

Heat the olive oil in a large saucepan over medium-high heat.

Add the chopped onion, and stir to keep from sticking. Sauté onions for several minutes or until golden then add garlic and coriander leaves. Stir for a minute then add the Byron Bay Chilli Sauce, diced tomatoes and chilli powder to taste.

Drain the TVP and add to the pan then leave to simmer on low for at least half an hour. Ten minutes before serving add the capsicum and drained beans and season with salt, pepper and lime juice.

Serve sprinkled with savoury yeast flakes, spring onions, avocado, coriander leaves, sour cream or coconut yoghurt.

Ingredients: • 1 jar Global Organics Tomato Passata (Puree) • 1 tablespoon Global Organics Mustard Wholegrain • 1 tablespoon Gourmet Organic Herb – Fennel Seed • 1 tablespoon Gourmet Organic Herb - Cumin Whole • 1/2 teaspoon Gourmet Organic Herb – Pepper Black Cracked • 1 teaspoon Gourmet Organic Herb Chilli Flakes • 1 tablespoon Rapunzel Organic Vegetable Bouillon Stock • Global Organics coconut oil for frying • Lotus Organic Basmati Rice, coconut yoghurt and mango chutney to serve • 1 tablespoon nigella • 1 tablespoon fenugreek seeds • 1 teaspoon hing/asafetida • 1 bunch fresh coriander • 1 block firm tofu

Method: Chop roots from coriander and wash well. Finely dice the stalks and set aside the leaves to garnish later.

In a dry pan toast the seeds, until fragrant then add the jar of passata, hing, pepper, chilli, finely diced coriander stalks and stock powder. Leave to simmer on low while frying the tofu.

In a medium sized pan with high sides heat 1cm of oil. Cut the tofu in to thick slices and pat dry with paper towel or a clean tea towel.

Sprinkle with a little salt and fry in batches if necessary, turning, until golden brown on both sides.

Transfer the tofu to the pot with the sauce. Simmer in the tomato sauce for at least half an hour while the rice gets cooked.

Serve garnished with coriander leaves, a dollop of coconut yoghurt and a spoon of mango chutney.

Autumn 2015 23

eating in season

Russian Buttermilk & Buckwheat Pancakes

Australian Salmon & Sweet Potato Balls

Serves 6 blinis

Serves 8 balls

Ingredients:

Ingredients: • 500 grams sweet potato • 1 teaspoon Rapunzel Organic Vegetable Bouillon Stock • 1 tin Wild Planet Tuna Albacore • 2 tablespoon Lotus Organic Millet Flour • 2 tablespoon Lotus Organic Tapioca Flour • 2 tablespoon Lotus White Chia Seeds • 1 egg

• 1 cup Lotus Organic Buckwheat Flour • 1 tablespoon Lotus Organic Raw Sugar • ½ teaspoon Lotus Fine Sea Salt • 1 egg, beaten • 2 teaspoon vegetable oil • 1 teaspoon vanilla • 3 teaspoon Lotus Gluten Free Baking Powder • 1 cup PureHarvest Organic Almond Milk • 1 teaspoon Lotus Organic Apple Cider Vinegar Method: First combine the almond milk and vinegar in a small bowl and leave to curdle to make dairy free buttermilk. Once curdled add the beaten egg, oil and vanilla.

Mix the dry ingredients together in a bowl and then add the wet ingredients, mixing well.

Heat a non-stick pan over a medium heat. Ladle in the batter and swirl to thinly coat the pan. Wait until edges are bubbling then flip. Let them cook for another minute or two or until cooked through. Remove and transfer to a dish in a warm oven until ready to serve.

Serve topped with maple syrup.

24 Kadac In Health

Method: Steam the sweet potato until tender. Place all ingredients except chia seeds in a blender and pulse until combined. Roll mixture into balls and coat in chia seeds. Bake on a lined baking sheet for 20 minutes at 180’C. These can be rolled very small for little bite size snacks or larger to have in a roll with salad and sauce. For a sophisticated, more adult lunch, serve in soft bread rolls with Global Organics Pesto, rocket and sliced tomato. For a gluten free option, skip the roll and enjoy with a salad, some relish or Global Organics Pesto with Tofu.

For an egg free version: add 1 tablespoon Lotus White Chia Seeds to 2 tablespoons of water and leave to soak while the sweet potato steams, then add to the mix in place of the egg.

eating in season

Global flavours....

Greek - Inspired Kale Slice

German Gingerbread

Serves 6 slices

Serves 10 slices

Ingredients:

Ingredients:

• 200 grams Lotus Almond Meal

• 2 tablespoon Lotus Organic Linseed Meal

• 1 tablespoon Global Organics Coconut Oil

• 1 cup Lotus Organic Millet Flour

• 1/4 teaspoon Gourmet Organic Herbs - Ground Nutmeg

• 1 cup Lotus Organic Quinoa Flour

• 1/4 teaspoon Lotus Fine Sea Salt

• 1/4 cup Lotus Potato Flour (Starch)

• 1/2 package baby spinach leaves

• 1 teaspoon Lotus Gluten Free Baking Powder

• 1/4 teaspoon white pepper

• 1 teaspoon Gourmet Organic Herb – Ground Cinnamon

• 1 small bunch kale, leaves picked

• 1 tablespoon Gourmet Organic Herbs - Ground Ginger

• 1 onion, or half a leek or half a fennel bulb

• 1/4 teaspoon Lotus Fine Sea Salt

• 300 grams vegan cheddar

• 1 cup Lotus Organic Rapadura Sugar

• 4 eggs

• 1/2 cup Red Seal Molasses • 1/3 cup Global Organics Coconut Oil

Method:

• 6 tablespoons warm water

Preheat the oven to 180’C.

• 1/4 teaspoon ground cloves

In a food processor, process the kale and onion until finely grated. Sauté in coconut oil until tender. Meanwhile coarsely grate the vegan cheddar in the same bowl of the food processor.

• 1 teaspoon Baking Soda

Combine all the ingredients and mix well. Pour into a greased or lined baking dish and bake for 30-45 minutes until set and cooked through.

Serve hot with Global Organics Olive Paste and a salad or leave to cool and slice into squares for a lovely lunchbox snack.

• 1 cup unsweetened apple sauce Method: Preheat oven to 180°C. Line a medium sized baking dish with parchment paper. In a small bowl, stir together the linseed and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.

Sift the dry ingredients (except the sugar) into a large mixing bowl.

For an egg free version: omit the eggs and use 2 tablespoons of Lotus Black or White Chia Seeds mixed with 1/4 cup of PureHarvest Organic almond milk.

In another mixing bowl, combine the sugar, molasses, coconut oil, apple sauce, and linseed mixture; whisk until well blended. Add to the dry ingredients and blend further.

For a nut free version: grind 200g of Lotus Organic Sunflower Seeds into a meal and replace the almond meal.

Pour the batter into the prepared baking dish. Bake for 35 minutes or until set in the middle (when checked with a skewer, it should comes out clean) Leave to cool in pan then turn out and slice.

Serve buttered with choice of spread.

Autumn 2015 25

on trend

Inclusion of fermented foods in dietary guidelines...

The ancient preservation and preparation of fermented foods has been a wellestablished part of diets globally, without much of an appreciation for, or understanding of their microbial functionality, until recently. Research has shown fermented foods promote growth of beneficial bacteria within the gut, aid in digestion and support immune function. Despite research into their benefits, the inclusion of fermented foods as part of dietary food guidelines globally has not been factored in.

Research suggests that in Canada and in the USA, dietary guidelines have included yoghurt and kefir as recommended items listed under the dairy products section, but there is no emphasis on them being labeled as ‘fermented foods’.

Japan’s dietary guidelines are similar to most countries in that they promote the importance of every food group taken daily in moderation in order to achieve a well-balanced diet. However, guidelines emphasise more carbohydrates than proteins and not specifically highlight the labelling of fermented foods. The Swedish model for healthy eating has no section assigned to dairy products or fermented foods.

The one exception is India, whose guide encourages the consumption of fermented foods. The National Institute of Nutrition 2010 Dietary Guidelines for Indians document suggests specifically to pregnant women that they should “eat more whole grains, sprouted grams and fermented foods.”

The hope of further research into the benefits of fermented foods will ultimately find government authorities and organisations adding the terms ‘fermented foods’ guidelines for all people.

Australian Government’s push for more efficient labelling...

The Australian government’s initiative to push for a more efficient product labelling system is to provide consumers with labels that are easy to read and understand. The government’s aim is to encourage consumers to choose healthier food choices.

The simplified Nutritional Information Panel (NIP) and the Health Star Rating system are amongst the two projects supporting the initiative. The Food Standards Australia New Zealand (FSANZ) is open to suggestions from the public to assist them in providing easier to read labels, whilst the Australian government has re-launched the Health Star Rating system, aimed at providing a star rating to food products based on their overall nutritional value.

The FSANZ believes the revised NIP will be easier for consumers to read and understand, creating a more efficient shopping experience and encourage consumers to take the time to analyse products without hesitation. “The focus is to remove the ‘per serving’ panel and make it an optional feature,” advocates FSANZ Executive Officer Steve McCutcheon.

The Health Star Rating System (HSR) aims to save the consumer time analysing product information by further simplifying product nutritional information into a score of one to five stars. A product with a higher rating would have a higher nutritional content and would be deemed a healthier choice.

The use of the systems will be voluntary for manufacturers for the next five years and hope to assist both consumers and producers to contribute to smarter and efficient shopping trips with the focus being on better health.

26 Kadac In Health

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ExcluSive to Health Food Stores

NOW

BEFORE

For 30 years, Lotus has sourced ingredients both locally and globally in an effort to bring you non GMO, healthier alternatives, including certified organic and gluten free options that you can trust. Honest and healthy, we have packed just the product; product that is...

NON GMO AUSTRALIAN OWNED HEALTHY LIVING

KEY TO GOOD HEALTH: CERTIFIED ORGANIC CHOICES

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1300 762 025

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LOTUSFOODS.COM.AU

on trend

Fresh new look for Lotus Lotus has turned 30 so it was definitely time for a logo and packaging update….

Lotus Key to Good Health Certified organic Gluten free Non GMO Fructose free Dairy free Vegan

For 30 years, this exclusive health channel brand has been delivering products that are “simply what they say they are”. Truth in labelling, ethical and sustainable sourcing are, and always have been, part of the Lotus philosophy. Lotus is packed in Melbourne in an allergen free production facility and packaged in resealable, oxygen barrier bags to maintain the freshness. Globally sourced, the Lotus range includes organic and premium ingredients that taste great and are good for you.

Nut free Lactose free Soy free

According to research conducted across the health channel in 2014 by ACA Research, Lotus is the most widely ranged pantry essentials brand across Australian health stores with 95% of the stores surveyed ranging Lotus products. Whilst retailers considered it to be a good price for the value it offers, many commented that consumers actively request Lotus ingredients.

Wheat free

The new packaging features the Lotus ‘Key to Good Health’, designed to help consumers navigate through the growing number of claims on today’s packaging. Lotus ingredients are subject to the most thorough quality audits throughout the supply chain and all organic products are certified by ACO (Australian Certified Organic).

Source of fibre

Be sure to check out the new recipes, larger sizes and the updated “how to use” prompts on the ever reliable oxygen barrier, resealable bags you have always loved.

Healthy living

Source of protein

Australian owned

Resealable oxygen barrier bag to seal in freshness

Key to Good Health to assist consumers navigate claims

Easy to read product description on front of pack

New logo to celebrate 30 years as a leading health food exclusive brand

Flat bottom bag making it easier for customers to see product on shelf

Window to show product quality

Autumn 2015 29

on trend

Kadac staff picks for the family....

By Nikki Atherstone Southern Regional Sales & Accounts Manager Aunty to Junah

By Peter Lovey Merchandise Manager Daddy to Madeline & Hannah

BUG OFF

BANANUNHA

Bug Off is a unique solution and accessory range that is clinically proven to be effective against head lice. It is formulated without any known irritants and infused with natural essential oils that help protect the hair and defend against re-infestation. All products are free from sulfates, parabens and harsh chemicals, making it great for the whole family.

The delicious Bananinha bars contain no preservatives or added sugar - just banana, plum and lime juice!

These convenient, nutritious and gluten free bars are free from nuts, yeast or dairy. This is nature’s perfect snack for hungry little tummies and a great hit with the kids.

Linda Casalis Project Manager Mum to Elise & Carla

By Kristy Harrington Product Manager Mum to Xavier

MAMMA CHIA

ALLERMATES

Mamma Chia contains organic chia seeds, infused with delicious fruits and vegetables to create a convenient, fun and tasty snack for kids and adults alike. This vegan and gluten free drink is packed with essential Omega-3s, protein and fibre. A nourishing snack to get everyone through the day with ease.

These trendy, colourful allergy and medical awareness bracelets are kidfriendly and are especially designed to be noticed. AllerMates come in 14 varieties that are BPA, phthalate, nickel and latex free, which are perfect for school, day-care and camp.

30 Kadac In Health

‘The natural cosmetic of organic quality’ Cattier - Baby range available

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orders@kadac.com.au • 1300 762 025

Natural relief for the family....

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orders@kadac.com.au or call 1300 762 025 Hylands range is available from all good health food stores Autumn 2015 31

advertorial

global community

Fair Trade.... helping communities According to the Fair Trade Association Australia and New Zealand, the concept of fair trade began some 40 years ago when charities in Europe recognised the need for fairer terms of trade. It wasn’t until the 1990’s that the first Fair Trade label was developed. It is a grassroots movement of Fair Trade organisations, businesses and consumers who are actively engaged in supporting developing country producers through campaigning for changes in the rules of conventional global trade.

Fair Trade is about better prices, decent working conditions, local sustainability and fair terms of trade for farmers, workers and artisans in the developing world.

In our part of the world, producers in the Pacific are geographically isolated, they suffer from poor infrastructure and lack access to global markets. Fair Trade enables producers to overcome these challenges by trading their way out of poverty. Through secure trading partnerships, new market opportunities and reinvestment into the community, the balance of trade is tipped in favour of small fair trade producers Today, more than six million people in 70 countries benefit from the independent Fair Trade system. Fair Trade provides farmers and workers in developing countries with a fair price (the Fair Trade Price) for their produce, helping protect them from damaging fluctuations in world market prices. They also receive an additional sum of money (the Fair Trade Premium) for investment in social, economic and environmental development in their community, such as educational and medical facilities. Fair Trade certification standards also prohibit the use of forced and abusive child labour.

Generally, critics don’t have issues with the positive impact of the programs or the humanitarian intentions, but rather some of the possible flaws in the longterm effects of fair trade. Such as, artificial inflation of prices above market value without addressing problems of oversupply and discrimination of small farmers by preference given to certifying co-operatives, along with allegations of mismanaged proceeds.

The wider context of the Fair Trade movement will be examined at the fifth Fair Trade International Symposium in Milan in May 2015, entitled ‘Critically developing the Fair Trade Movement: Trade justice in food, fashion and craft.

orders@kadac.com.au 32 Kadac In Health

•

Editor’s Pick: Award winning, Clipper, offers an entire range of Fair Trade tea, first launched in 1994.

Through Fair Trade, Clipper supports tea producers and surrounding communities, by paying a fair price for their tea, as well as a Fair Trade premium which is often spent on improving local infrastructure and supporting community projects, such as roads, schools and medical resources.

Choose from over 50 variants including the usual favourites like the High End Herbals, Fuso Tea Tents and the organic everyday tea and coffee ranges. Natural, fair and delicious…

13 00 762 025

• Muti-award winner at the 2014 International Chocolate Awards • The only certified Biodynamic chocolate in the world • Proud to support local cacao growers in Ecuador by paying double the market value for their award winning cacao • Delicious organic chocolate without the added nasties

Support the brand that supports you....

Available from all good health food stores and independent supermarkets

www.pacarichocolate.com

Organic

Gluten free

Non GMO

Raw

Vegan

Autumn 2015 33

Global trends in the retail industry....

By Di Laws Kadac Sales & Marketing Manager

Research conducted by Mintel focusing on 2015 consumer trends cited a growing distrust of big business and a need to be assured that they, the consumers, are not being misled about source of supply and manufacturing processes. Events such as the recent Hepatitis A contamination found in frozen berries in February simply feeds this distrust. Truth and transparency in sourcing and labelling continues to grow in importance for consumers.

On other fronts, the growth of subgroups of people driven by a desire to lead a healthier life is increasing subscribers to lifestyles and diets including Paleo, Vegan, Organic, Raw, Dukan and Atkins, in record numbers. The anti-sugar movement continues to gain momentum as the World Health Organisation’s proposal to halve the recommended daily intake of sugar from 10% to 5% of total energy gathers support. According to the Mintel Group, as many as one in five Australians are now on a low sugar diet.

It is forecasted that consumers will be buying less packaged food in 2015, will demand more organic produce and will shop around in unconventional places to get what they want. A reduction in chemicals and additives is definitely on the shopping list with as many as 25% of Australian shoppers increasing spend on free from products than the previous year. Australians are also buying 30%

34 Kadac In Health

more organic snacks and confectionary than two years ago.

The 2014 Australian Organic Report predicts 12.5% compound annual growth rate (CAGR) in organic sales between 2014 and 2016 and 8% CAGR across the Asia Pacific region. Between 2009 and 2014 the CAGR was 15.4% so it is encouraging to see the double digit growth continue.

According to WebMD Health News, for every one person in Australia that is coeliac, 20 more choose to eat gluten free. In a report researched and published by TechNavio in 2014, it was forecasted that the global gluten free food market was set to grow by 11.45% in revenue and 9.91% in volume over the period 2013 – 2018.

Coeliac Australia estimated that only 1% of the population has coeliac disease, and only 1 out of this 5 have actually been diagnosed. Yet despite this low number, research conducted showed that up to 28% of the Australian population follow a gluten free diet in some form.

All encouraging news for the health channel but how can you capitalise on the opportunities that these trends present for your business? Here are five ideas to get you started‌

talking shop 1. Share information and educate consumers in as many touch points as possible. Utilise social media, your website, in store point of sale and shelf cards that voice stories of the people behind the product, the source of supply and the meaning of accreditations, along with explanations of any claims. Consumers will love you for it.

2. Complete a range review of your snack offer to maximise on the growth in organic snacks and confectionary. A 12.5% growth in organic sales and a 30% lift in consumer spending in this category is an excellent return on investment for a range review.

3. In reviewing your range, do you have options to meet the needs of the growing subgroups choosing Paleo, Gluten Free, Vegan and Raw lifestyles and diets? If yes, call them out with clear signage to help customers navigate their way through the many options and educate newcomers in the different movements. If not, update your range.

4. Take a lead position on the anti-sugar debate and source product options that have low or no added sugar. Improve your natural sweetener range and communicate the differences including the health benefits of reducing sugar intake.

5. If you haven’t already done so, establish a gluten free section in store to cater to the 28% of Australians that follow a gluten free diet in some form. The double digit growth in this category is a compelling reason to make the effort and the local health store is a likely first place of call for those Australians yet to be diagnosed, needing education and advice.

6. Lastly, take a stand on poor labelling practices and don’t range products with labels that are not honest about source of supply, ingredients, claims and that do not carry the correct certification such as ACO, NASAA, and NATA along with local importer details.

Happy Trading

™

new vinegar range...

Sourced from Italy, Global Organics new organic vinegar range are a delicious addition to salads, marinades or served with crusty bread!

Certified organic

Non GMO

No preservatives

prodinfo@globalorganics.com.au • 1300 762 025 • www.globalorganics.com.au Autumn 2015 35

talking shop

Do you really know what these terms mean?

Australian Certification Body - Australian Certified Organic Australian Certified Organic Pty Ltd is an organisation that carries out independent accredited auditing, review and certification work. The standard applies to unprocessed products from plants, animals and approved naturally occurring materials.

Products that are not compatible with the practices of organic agriculture are not permitted under the Australian Certified Organic Standard (ACOS). ACO does not support genetically engineered (GE) products or practices, products treated with ionising radiation for post-harvest purpose or nanotechnology based products.

American Certification Body - USDA organic The United States Department of Agriculture (USDA) are committed to assisting organic agriculture expand via various programs to increase the number of certified organic operations in America. The USDA supports products and ingredients that are verified by a USDA-accredited certifying agent before all products can be labelled USDA organic.

Organic multi-ingredient foods that are verified are to be 95% organic or more to be certified as organic.

The USDA organic seal verifies that pesticides, genetically modified organisms (GMO), synthetic fertilisers, irradiation and sewage sludge are prohibited. In relation to livestock, USDA ensure producers met animal health and welfare standards, that they do not use growth hormones or antibiotics and importantly their feed is 100% organic and that animals have access to the outdoors.

What does it mean if a product is Biodynamic?

Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production and nutrition, which was first developed in the early 1920s by Dr. Rudolf Steiner. Biodynamics has much in common with other organic approaches – it emphasizes the use of manures and composts and excludes the use of artificial chemicals on soil and plants. Methods unique to the biodynamic approach include its treatment of animals, crops, and soil as a single system and the use of an astrological sowing and planting calendar.

Biodynamic accreditation requires diligent soil enrichment, constant plant inspection, and labour-intensive fieldwork (handpicking weeds and insects).

To be certified Biodynamic by the Demeter Association (the preeminent Biodynamic organization in the U.S.), farms are required to have indigenous flowers, trees, livestock (cows, goats, and sheep), a natural supply of water, and at least 10 percent of acreage devoted to the native flora and fauna. The idea is to attract wildlife in order to control harmful pests (from caterpillars to rats) naturally.

What does it mean if a product is Fair-trade?

Fair Trade supports and ensures a fair go to workers, farmers and their communities in some of the poorest countries in the world.

The trademark logo ensures that better prices and decent working conditions are honoured, ensures a sustainable environment and overall promotes justice and fairness in trade as well.

36 Kadac In Health

www.incafe.com

Autumn 2015 37

in the media

A snap shot of Kadac brands that were featured in the media...

Australian Natural Health Magazine Avalon Vitamin C Facial Cleansing Gel and Manuka Health MGO 550+ Manuka Honey were both featured in Australian Natural Health’s ‘Hot Products’ section on page 102 of the Dec/Jan 2014/15 Edition.

Australian Natural Health Magazine Manuka Health Manuka Honey Lip Balm was featured in Australian Natural Health’s ‘Sun Protection’ section on page 45 of the Dec/ Jan 2014/15 Edition. It was also selected as the ‘ANH loves’ product out of the competitors.

Women’s Health & Fitness Magazine Avalon Organics Lavender Luminosity Renewal Facial Serum was featured in Women’s Health & Fitness ‘Hot Products’ section on page 128 of the January 2015 Edition.

38 Kadac In Health

Women’s Health & Fitness Magazine NatureFirst Organic Cornflake Cereal was featured in Women’s Health & Fitness ‘Hot Products’ section of the February 2015 Edition.

Delivering brilliant results in every season.

Unique elimination and deterrent products

QUALITY PACKAGING THAT SELLS ITSELF!

Women’s Health & Fitness Magazine NatureFirst organic Apple Cider Vinegar was featured in Women’s Health & Fitness under the ‘Nourishing News’ section of the February 2015 Edition

Women’s Health & Fitness Magazine CONTAINING NATURAL ESSENTIAL OILS THAT SMELL WONDERFUL & ARE CLINICALLY PROVEN TO EFFECTIVELY CONTROL HEAD LICE INFESTATIONS & REDUCE THEIR FREQUENCY

✔ Clinically proven results

✔ NO GM Ingredients ✔ NO Animal testing

D

✔ NO Parabens

LY

AUSTRA

N MADE LIA

✔ NO SLS

PROUD

✔ NO nasty chemicals

& OWNE

NatureFirst Organic Pumpernickel Bread featured in Women’s Health & Fitness ‘Best Bread at a glance’ article on page 107 of the November 2014 Edition

✔ Excellent customer service ✔ Exciting & attractive marketing & POS material ✔ FREE retailer listing on the Bug Off website Autumn 2015 39

BILBERRY 12000 Now with Clinically Researched Levels of Lutein & the powerful antioxidant Astaxanthin

50 or 100 Vege-Caps

MACULA & EYE HEALTH

Formulated into a vege-capsule delivery form for easier consumption and better results.

Free from: dairy, lactose, gluten, fructose, yeast, corn, seafood, wheat, egg, peanut and artificial preservatives.

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Available in Health Food Stores Nationally

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RED KRILL OIL TRIPLE ACTION

Omega 3’s help support heart, brain & eye health High in natural phospholipids that aids in the update of omega 3 oils Source of natural antioxidants including astaxanthin (the red carotenoid that provides the colour of krill)

GLUTEN FREE NON GMO DAIRY FREE YEAST FREE 1300 762 025

40 Kadac In Health

prodinfo@lotusfoods.com.au

www.lotusfoods.com.au

best sellers

Kadac’s best sellers 1

32549

Bragg Apple Cider Vinegar Organic GF 946mL

2

452596

Beyond 100% Pure Coconut Water Tetra Pack 1L

3

32547

Bragg Apple Cider Vinegar Organic GF 473mL

4

201812

Global Organics Beans Black Organic (canned) GF 400g

5

426046

Beyond 100% Pure Coconut Water 300mL

6

2418

Red Seal Toothpaste Natural SLS Free GF 110g

7

2439

Red Seal Toothpaste Baking Soda GF 100g

8

201926

Global Organics Chick Peas Organic (canned) GF 400g

9

202005

Global Organics Tomatoes Chopped Organic (canned) GF 400g

10

2446

Red Seal Toothpaste Propolis GF 100g

11

2417

Red Seal Toothpaste Lemon SLS Free GF 100g

12

2419

Red Seal Toothpaste Herbal GF 110g

13

201800

Global Organics Tomato Paste Organic (Glass) 200g

14

451181

Australia’s Own Milk Almond Organic GF 1L

15

201813

Global Organics Beans Cannellini Organic (canned) GF 400g

16

2420

Red Seal Toothpaste Smokers GF 100g

17

201802

Global Organics Beans Mixed Bean Salad Organic (canned) GF 400g

18

1929

Lotus Arrowroot (Aluminium Free) GF 250g

19

89030

Green & Black’s Block Milk Chocolate 34% Cocoa 100g

20

445777

Simply 7 Chips Lentil with Sea Salt 113g

21

201959

Global Organics Chick Peas No Added Salt Organic (canned) GF 400g

22

6354

Lotus Yeast Flakes Savoury GF 200g

23

433759

Red Seal Toothpaste Kids Natural SLS Free GF 75g

24

201810

Global Organics Beans Red Kidney Organic (canned) GF 400g

25

201967

Global Organics Lentils Brown Organic (canned) GF 400g

26

6133

Lotus Xanthan Gum GF 100g

27

445686

Beyond 100% Pure Coconut Water Slimline Can 250mL

28

201799

Global Organics Tomato Passata (Puree) Organic (Glass) GF 680g

29

63868

Lotus Oats Traditional Rolled Creamy Style Organic 750g

30

6363

Lotus Wheat Germ Raw with OA 500gw

Autumn 2015 41

education Global Organics White Wine Vinegar Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Soy free • Wheat free

Key to good health

Recipe:

Serves 4

Whole Rice Couscous Salad Ingredients: • 400ml vegetable stock • 400g Lotus Whole Rice Couscous • 50g sultanas • 50g Lotus Organic Currants • ½ bunch mint, roughly chopped • 2 tbsp Global Organics White Wine Vinegar • 2 tbsp lemon juice • 3 tbsp olive oil • 50g sundried tomatoes, chopped • 1 red capsicum, diced • 1 green capsicum, diced • 1 onion, chopped Method:

Global Organics White Wine Vinegar is produced from a fermented blend of wine, adding an acidic sharpness to marinades and sauces balancing flavour whilst cooking. It is sourced from Italy and comes in a 250ml glass bottle with a BPA free lid.

Real Good Food Cereal Topping Toasted Original (Jar) 320g

Features & Benefits • Gluten free • Non GMO • Vegan • Dairy free • Lactose free • Wheat free

Key to good health

Real Good Food Cereal Topping Toasted Original is an award winning blend of flavour & nutrition. Nutty and crunchy, this cereal topper is fantastic sprinkled on porridge, muesli, yoghurt or even on salads or soups.

42 Kadac In Health

Pour the vegetable stock into a saucepan over high heat. Bring to the boil. Remove from heat and pour in the couscous, sultanas and currants. Leave to stand for about 10 minutes then fluff the grains with a fork. To make the dressing, whisk together the vinegar, lemon juice and oil in a bowl. Season with salt and pepper.

Add sundried tomato, capsicum and onion, and toss to combine. Mix in the couscous, add the mint and serve.

Recipe: Serves 6 Green Salad with Toasted Seed Mix Ingredients: • ½ cup Real Good Food Original Toasted Cereal Topping • 2 tbsp olive oil • 1 tbsp Cajun seasoning • ¼ cup fresh lemon or lime juice • 2 garlic cloves, crushed • ¼ cup olive oil, extra • 200g mixed salad leaves • 1 large avocado, cut into 2cm pieces • 1 Lebanese cucumber, peeled into ribbons • 1 small red onion, halved, thinly sliced • 1 celery stick, trimmed, thinly sliced diagonally Method:

Preheat oven to 180⁰C. Line a baking tray with non-stick baking paper. Place seed mix, oil and Cajun seasoning in a bowl and toss to coat. Spread over the prepared tray and bake for just a few minutes. Set aside to cool slightly.

Combine the lemon or lime juice, garlic and extra oil in a small bowl. Season with salt and pepper. Place the salad leaves, avocado, cucumber, onion, celery and seed mix in a large bowl. Drizzle with the dressing and gently toss to combine.

education Lotus LSA Meal OA

Recipe: Features & Benefits • Gluten free • Non GMO • Vegan • Dairy free • Lactose free • Soy free • Wheat free

Serves 4

LSA Chicken fillet Ingredients: • 6 tbsp Lotus LSA Meal • 2 tbsp Lotus Organic Pepitas (Pumpkin Seeds) • 1 tbsp Lotus Organic Sesame Seeds • 4 x 180g organic chicken breast fillets • 2 tbsp Lotus Organic Whole Spelt Flour • 1 egg, lightly beaten • 500g silverbeet, stalks removed, roughly chopped • 400g canned whole baby beetroots, cut into wedges • 2 tbsp olive oil • 1 tbsp lemon juice Method:

Key to good health

Lotus LSA Meal consists of a mix of ground linseed, sunflower and almond meal. It contains all the benefits of linseed, almonds and sunflower seeds, including high amounts of omegas 3 & 6, dietary fibre, protein, vitamins and minerals. Add it to your cereal, yoghurt and smoothies to increase its nutrient value.

Clipper Blueberry & Elderberry Fuso Tea Organic Features & Benefits • Certified Organic • Gluten Free • GMO Free • Dairy Free • No Added Sugar • Nut Free

Preheat the oven to 200°C. Line a baking tray with baking paper and set aside. Combine LSA meal, pumpkin seeds and sesame seeds in a bowl, then transfer to a plate. Dust chicken in flour, then dip in the beaten egg to coat. Press the chicken into the seed mixture until coated. Place on the tray and bake for 15 minutes or until cooked through. Meanwhile, cook silverbeet in a pan of boiling, salted water for 3 minutes or until wilted. Drain, then toss with the beetroot, oil and lemon juice, then serve with the chicken.

Recipe: Iced Blueberry Tea

Yields 1 Litre

Ingredients • 4 tea bags of Clipper Organic Blueberry and Elderberry • 1 orange, sliced • 4 tablespoon of NatureFirst Organic Dark Agave • 1 cup of frozen blueberries • Lime soda or sparkling water • 2 cups of ice

• Vegan Method: Brew the tea bags and agave in 1 cup of boiling water for 5 minutes.

Key to good health

In the meantime, add all ingredients together in a jug.

Add ice, then pour in the brewed tea. Then top up with soda or sparkling water.

Clipper ingredients are ethically sourced and naturally produced only supporting Fair Trade tea producers that help to improve the welfare of its workers and their communities. Using only the finest ingredients sourced from estates in Africa, India and Sri Lanka to provide an extensive range of blends that extend beyond tea, to coffee and a variety of herbal infusion teas.

Autumn 2015 43

education Global Organics Black Beans Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Fructose free • Nut free • Low GI • Soy free • Wheat free

Key to good health

Recipe:

Serves 4

Mexican Black Bean Salad Ingredients: • 2 x 400g cans Global Organics Black Beans, rinsed and drained • 3 corn cobs cooked - kernels cut off the cob • 2 red capsicums, diced • 2 cloves garlic, minced • 2 tablespoon spring onion, thinly sliced • 2 teaspoon Lotus Fine Sea Salt • 1/4 teaspoon cayenne pepper • 2 tablespoon Lotus Organic Raw Sugar • 9 tablespoon extra virgin olive oil • 1 teaspoon lime zest • 6 tablespoon fresh lime juice • ½ cup coriander, chopped, plus more for garnish • 2 avocados, diced Method:

Global Organics sources premium ingredients from around the world providing a range of organic food products high in quality and pure in flavour. All Global Organics products are independently certified organic, offering an extensive range of canned pulses, lentils, chick peas and baked or black beans.

Conscious Chocolate Intense 70% Raw Organic Chocolate Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Low GI • Nut Free • Soy free • Raw • Vegan

Key to good health

Conscious raw, hand-made chocolate is certified as organic, vegetarian and vegan and is free from gluten, dairy and soya With low gi and gl and only sweetened with agave nectar, Conscious chocolates are available in many flavours and is a healthier choice.

44 Kadac In Health

Combine all ingredients except avocados in a large bowl and mix well. Before serving, add avocados and mix gently, being careful not to mash the avocados.

Garnish with more chopped coriander if desired.

Serve. Makes 4 full serves or 8 side serves.

Recipe: Choc Chip Muffins

Serves 6

Ingredients: • 1 cup nut butter (almond, cashew, brazil, etc) • 2 medium sized bananas • 2 large eggs • 1 teaspoon vanilla essence • 2 tablespoon Lotus Organic Raw Honey or Global Organics Maple Syrup • ½ teaspoon Lotus Bi-Carb Soda • 1 teaspoon Lotus Organic Apple Cider Vinegar • 1 bar Conscious Chocolate’s Organic Raw Intense 70% Cacao 50g

Method: Preheat oven to 200⁰C. Place all ingredients into a blender or food processor. Blend until well mixed. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins. Bake for 15 minutes for full size muffins and 10 minutes for mini muffins.

education Wild Planet Albacore Tuna Steaks

Recipe:

Serves 4

Mediterranean Tuna Antipasto Features & Benefits • Certified Organic • Gluten Free • Non GMO • Dairy free • No added salt

Key to good health

Ingredients: • 1/2 can of Global Organics beans, rinsed. (choice of chickpeas, black or kidney beans) • 1 can of Wild Planet Albacore Tuna • 1 large red bell pepper, finely diced • 1/2 cup finely chopped red onion • 1/2 cup chopped fresh parsley • 1 teaspoons capers, rinsed • 1 teaspoons finely chopped fresh rosemary • 1 whole lemon juice • 1 tablespoons extra-virgin olive oil • Freshly ground pepper, to taste • 1 cup mixed salad greens • Salt to taste Method:

Wild Planet is committed to providing the finest tasting, sustainably caught seafood while supporting the conservation of wild marine eco-systems. Wild Planet offers top quality seafood with fresh-from-the-sea flavour. Tuna & sardines are cooked in BPA free cans to lock in natural flavours and essential Omega 3 oils.

St Dalfour Organic Chocolate Sauce Features & Benefits • Certified Organic • Gluten Free • Low GI • Low salt • Nut Free • Vegan

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat.

Divide the greens among 4 plates. Top each with the tuna salad.

Recipe: Banana Split Recipe

Serves 4

Ingredients • 1 banana, peeled, cut lengthways • 2 scoops thick Greek Yoghurt • St Dalfour Chocolate Sauce • Chopped nuts of choice Method: Place split banana in bowl Top with yoghurt Drizzle St Dalfour chocolate sauce over yoghurt and banana

Key to good health

Sprinkle with nuts

St Dalfour organic chocolate sauce is made from a blend of organic agave and rice syrup and has a very low glycemic index.

With less than 2% fat, the St Dalfour sauces come in four varieties - caramel, raspberry, strawberry and chocolate. They contain no preservatives and are perfect on fresh fruit, pancakes, ice cream or yoghurt.

Autumn 2015 45

education Lakewood Organic Tomato Juice Features & Benefits • Certified organic • Gluten Free • Non GMO • Dairy Free • Vegan • No added sugar • Low GI

Recipe:

Serves 4

Virgin Bloody Mary – Detox Mocktail Ingredients: • 946ml of Lakewood Organic Tomato Juice - chilled • 1 ½ tablespoons Worcestershire sauce • 1 teaspoon Tabasco sauce • 2 cups ice cubes • ¼ cup Lakewood Organic Lemon Juice • 4 celery stalks and Tabasco sauce (optional)

Method: Combine tomato juice, worcestershire sauce, lemon juice and Tabasco in a jug.

Divide ice between 4 glasses. Top with juice mixture.

Season with salt and pepper. Serve with celery and extra Tabasco (if using).

Key to good health

Lakewood juice range offers a delicious natural source of anti-oxidants, phytochemical nutrients, dietary fibre, vitamins and minerals. Since 1935, Lakewood has produced a diverse line of freshly pressed pure organic and premium fruit juice products using the finest ingredients.

Pacari Hand-Pulled Andean Caramel Features & Benefits • Certified organic • Gluten Free • Non GMO • Raw • Vegan

Key to good health

Pacari is committed to the development of raw, organic chocolate made in entirely in Ecuador. Dedicated to giving you an unforgettable chocolate experience, they carefully select only the finest ingredients. All ingredients are 100% organic and produced according to fair and equitable standards.

46 Kadac In Health

Recipe: Caramel Chocolate Mousse

Serves 4

Ingredients: • 450 g Pacari Hand-Pulled Andean Caramel • 1 litre thickened cream • 4 free range organic egg yolks • Berries, nuts and whipped cream to serve

Method: Melt the chocolate in a dry bowl set over a saucepan of boiling water (ensure no water comes into contact with the chocolate). Once melted, remove from heat and set aside to cool slightly.

In another bowl, whisk the cream until soft peaks form.

Pour the egg yolks into the melted chocolate and whisk to combine. Whisk in half of the cream until combined then using a large metal spoon, carefully fold in the remaining cream, working quickly to retain the airy texture. Pour the mousse into 8 small bowls or ramekins and refrigerate until set. You can make this a day in advance if you like.

NEW FROM ORGRAN

Health & Nutrition

Perfect for sweet and savoury gluten free baking, ORGRAN Multigrain Flours with Quinoa are carefully blended with Quinoa SuperGrains for added multigrain goodness and varied nutrition. For recipe suggestions visit www.ORGRAN.com

GLUTEN FREE HOT NEW PRICE on Australia’s best gluten free pasta range ORGRAN want to make sure products like our Rice & Corn Pasta range are available at everyday low prices to all gluten free Australians.

Why compromise on quality, texture and taste when the best gluten free pasta is made right here in Australia?

Look out for HOT NEW PRICE shelf wobblers!

Trying to cater for all your customer ‘free from’ needs? Do it with ORGRAN. ORGRAN is Australia’s BIGGEST manufacturer of gluten free foods and is a trusted name in 55 countries around the world.

See the full range of over 80 Gluten Free products at:

www.ORGRAN.com

Grow your business with

Australia’s #1

Pasta Slim & Satisfied R

Our range offers customers a low calorie solution that makes healthy eating easy and most importantly enjoyable. Made from an Asian root vegetable called Konjac, Slendier is not only 95% less calories than its traditional counterparts but also is a good source of fibre.

NEW LOOK Designed to fit more ! on shelf & save space

Contact you KADAC representative for more information and great deals on the full Slendier range.

48 Kadac In Health

WWW.SLENDIER.COM | INFO@DLITEFOOD.COM.AU