Luke Hines’ In-Store Tasting Recipe to Sell

luke-hines-HEALTHY COOK, AUTHOR, NUTRITIONAL THERAPIST AND SKIN B5 AMBASSADOR, LUKE HINES, HAS THE PERFECT RECIPE TO HELP YOU SUCCESSFULLY PUSH COMPANION SALES!

His decadent dark chocolate mousse will get your in-store tastings capturing consumers and selling not just one product, but multiple and from different categories.

His involvement in Skin B5, the leading natural acne care range, as well as being a well-recognised healthy eating ambassador has made him iconic for not just the health food channel but also the natural skin care channel. He has a huge audience and is influential to many in Australia. Luke’s Instagram following has grown to over 57.6 thousand.

Luke has always pushed to consumers that healthy skin comes when consuming nutritious ingredients through food and through the skin.

His below recipe has turned a delicious, decadent, traditionally sugar and fat filled dessert into a nutritiously satisfying, perfect companion selling, in-store tasting tool, that treats the skin from within.

Made with pantry staples from Power Super Foods, The Whole Foodies, Pure Food Essentials and Merito using a NutriBullet and coupled with the opportunity to promote Skin B5, try it as your next tasting and encourage sales from multiple categories.

Have the recipe, ingredients and tools needed in stock and marketed together, ready for consumers to snap up.

Read more about Luke’s journey with Skin B5 here.

 

DARK CHOCOLATE MOUSSE

INGREDIENTS

8-10 medjool dates

1 can (270ml) Merito coconut cream

2 large avocados, ripe and soft

1 cup Power Super Foods organic raw cacao powder

¼ cup The Whole Foodies raw honey

1 tsp. vanilla bean powder

2 tbls Power Super Foods cacao nibs to garnish (optional)

½ cup raspberries, fresh or frozen, to garnish (optional)

 

DIRECTIONS

1. Soak dates in warm water for 30 minutes and then drain.

2. In a NutriBullet, combine the dates and coconut cream and blitz until really well combined. The dates should be broken down and pasty.

3. Add in the avocados, raw cacao powder, raw honey, cinnamon and vanilla bean.

4. Blend and blitz on high until really well combined.

5. Serve in your desired sized glasses and if desired garnish with raw cacao nibs and raspberries.

6. Refrigerate for 30 minutes to chill and firm the mousse.

7. Serve and sell!

 

Remember to have your stock filled up to maximise the benefits of doing an in-store promotion.

Easily order online, or if you don’t have access yet, just let us know what you need and we’ll sort it all out for you. You can contact us here.

Going Green for Summer – Matcha Tea Recipes

REFRESHING, RELAXING, REJUVENATING AND BOLDLY GREEN, MATCHA IS THE TASTE OF SUMMER!

Matcha green tea is the whole green tea leaf which is briefly steamed, dried and ground into a fine powder.  You only have to look to Instagram to find consumers sharing it’s beauty photo after photo.

It’s not just the vibrant colour that’s drawing consumers in, but the unique flavour, versatility and more importantly the health benefits it offers. Containing 137 times the antioxidants of standard green tea, it helps boost energy and endurance.

Erin Young founder of Zen Green Tea has outlined 4 of the key health benefits of matcha that are capturing consumers here.

Below Erin has also shared a variety of simple, delicious summer recipes to get your customers snatching Zen Green Tea from your shelves and snapping their next Instagram matcha #foodporn.

 

MATCHA COOKIE DOUGH BALLS 

Matcha Cookie Dough Balls

Makes 12 balls.

INGREDIENTS 
2 cups almond meal
1/3 cup dates (soaked)
1 tbs coconut oil
1 tbs maple syrup
1 tsp vanilla powder or extract
1 tsp cinnamon powder
1/4 tsp salt
1 tsp Zen Green Tea Matcha Powder
1/4 cup cacao nibs or chocolate chips

DIRECTIONS
1. Blend together until it resembles crumbs.
2. Stir through 1/4 cup cacao nibs or chocolate chips and roll into balls.
3. Keep refrigerated.

 

MATCHA BANANA SMOOTHIE BOWL

Matcha Banana Smoothie Bowl Recipe

Photo and recipe from @naturally.tess

INGREDIENTS 
5 frozen bananas
Coconut water
2 dates
1 tbs Zen Green Tea matcha powder
Topped with summer berries, seed sprinkle and a piece of dark chocolate

DIRECTIONS
1. Place all ingredients through your food processor- serve in a bowl and decorate with the topping of your choice.
2. Enjoy!

 

TWO INGREDIENT VEGAN MATCHA GREEN TEA ICE CREAM

Vegan Matcha Icecream

Makes 2-3 servings.

INGREDIENTS 
2 large (or 3 small) bananas, peeled, cut into chunks and frozen
1 tsp Zen Green Tea matcha powder

DIRECTIONS
1. Place banana chunks into a food processor fitted with the S blade and turn machine on. Let the motor run until the bananas have a super creamy texture, just like soft serve ice cream. It might take a little time and the processor may make loud noises but it will work – don’t worry.
2. After the bananas become creamy, add Zen Green Tea Matcha Powder and blend.
3. Serve immediately.  Leftover can be refrozen and then re-blended for a perfect texture.
4. Top with fresh summer berries.

NOTE: You can make an amazing array of flavours – Try adding vanilla bean, orange peel and cacao!

Share these recipes with your customers or even try the Matcha Cookie Dough Balls as your next in-store tasting for Zen Green Tea! They are unbelievably delicious and are totally raw, guilt free, gluten free, dairy free and showcase the brilliant bright green that’s become symbolic to matcha.

Easily add any Zen Green Tea products to your next order or if your not yet signed up to purchase our 1000’s of on-trend products from our January wholesale catalogue, just click here and we’ll get you started.

Green Banana Flour Goes Festive

IT’S BANANAS HOW FAST THE FESTIVE SEASON’S APPROACHED! TO MAKE THE MOST OF THE SEASON, WE CAN’T GO WITHOUT SHARING A SENSATIONAL GREEN BANANA FLOUR RECIPE… OR TWO!

Your customers have seen green banana flour in the spotlight and you’ve shared the amazing adventures of resistant starch with them, so they know the incredible health benefits it holds. So now it’s time to let them feast and discover just how tasty green banana flour can be!

What about the customers who aren’t so thrilled with the flavour of bananas? Not a problem! Natural Evolution’s green banana flour can replace other flours easily and does not add a banana flavour, but more of a wholesome, earthy flavour. This mixes perfect with spices and dried fruits – all of which spells out ‘festive goodies’!

These festive recipes are sure to tantalise your customers taste-buds and leave their guests wanting more!

 

BANANA FLOUR GINGER BREAD 

Green banana flour - Ginger bread recipe

INGREDIENTS
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
2 eggs, separated
1 cup of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
1 cup rice flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
2 tsp xanthan gum

Optional: icing, smarties to decorate

METHOD
1. Preheat oven to 180°C. Prepare two baking trays with baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the golden syrup and egg yolks, beat until combined.
4. Stir in the flours, ginger, mixed spice, bicarbonate of soda and xanthan gum.
5. Turn onto a piece of baking paper and knead until smooth.
6. Press dough into a disc. If dough seems hot, refrigerate for a couple of minutes.
7. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
8. Use your favourite shape cookie cutters and place on trays about 3cm apart. Repeat step 6-7 with any excess dough.
9. Bake in oven for 10 minutes or until brown.
10. Remove from oven. Transfer to a rack to cool.
11. Decorate or enjoy as desired!

AND for a decadent, moist and full-flavoured pudding that’s gluten free, grain free and dairy free, your customers will love this Christmas pudding recipe!

GLUTEN FREE CHRISTMAS PUDDING

Green banana flour recipe - Christmas cake

INGREDIENTS
375g raisins, roughly chopped
375g sultanas
250g currants
200g dried apricots, roughly chopped
150g pitted prunes, roughly chopped
1 cup orange juice
½ cup ‘fruits of the forest jam’ (any dark berry jam will work)
1 tbs ground cinnamon
1 tbs ground nutmeg
1 tbs mixed spice
4 eggs, at room temperature
250g coconut oil, melted, cooled
4 tbs coconut oil
1 cup soft brown sugar
1 1/4 cups of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
2 tsp bicarbonate of soda

METHOD
1. Place dried fruit, orange juice, jam and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
2. Using coconut oil , grease a 10-cup capacity pudding basin. Refrigerate for 15 minutes. Brush with oil again. Line base of bowl with baking paper.
3. Whisk eggs and 250g oil together.
4. Add to fruit mixture with sugar. Add flour, remaining 4 tbs coconut oil and bicarbonate of soda over fruit mixture.
5. Stir with a wooden spoon to combine. Spoon into prepared basin.
6. Cut 1 large sheet of foil and 1 large sheet of baking paper.
7. Lay paper over foil. Make a 3 cm pleat in the middle. Place, paper-side down, over pudding. Secure with string or use pudding lid to lock down.

You can cook either on stove top or slow cooker. The slow cooker is easier and less checking has to be done.

FOR SLOW COOKER
8. Place pudding basin into crock pot and fill 3/4 the way up with water. Turn on high for 5-7 hours.
9. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

FOR STOVE TOP 
8. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer.
9. Pour hot water into saucepan so it comes one-third of the way up the side of the basin.
10. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low.
11. Keep checking water level because the water can evaporate and may need to be topped up.
12. Simmer for 5 hours or take off lid and check with a skewer. Take care as it will be very hot.
13. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

NOTE: Mixture can also be used to make individual puddings. Grease cupcake pans, pour in mixture and bake 180C for 30-40mins.

 

If you’re not already one of our 8,000 amazing retailers, it’s quick and easy to get access to our fast-selling products. Contact us to find out how.

Give Gluten-Free Customers a Grinch-Free Holiday Season

FOR YOUR GLUTEN-FREE CUSTOMERS, GUARANTEEING A TASTY DELIGHT WITHOUT BEING THE ONE THAT BRINGS IT OR MAKES IT IS OFTEN QUITE UNLIKELY. THIS IS TRUE ON ANY OCCASION, LET ALONE DURING THE HOLIDAY SEASON.

Most would be able to recall an ‘oh, I can’t… I don’t eat gluten’ comment. Yes?

It’s not that these potential customers don’t want a slice of delicious cake, a crunchy cracker or a melt-in-the-mouth biscuit – trust me they want it as much as anybody! This is why year-after-year we see the gluten-free industry in a state of exponential growth. Not just in monetary value or demand but also in variety.

There are almost endless options available now for customers who are avoiding or are sensitive to gluten. There’s cakes, crackers, biscuits, breads, sauces, dressings, DIY bake mixes… the list goes on. We’ve also got our hands on some gluten-free Christmas recipes that your customers will brag about, but we’ll get to those.

First let’s talk about gluten, or in this case the absence of it.

According to a recent report from Transparency Market Research, the global gluten-free food market was valued at US$2.84 billion in 2014 and is projected to reach US$4.89 billion by 2021, growing at a compound annual growth rate of 7.7% from 2015 to 2021.

Gluten-free is surely on the rise, with those not only sensitive to gluten opting for such options but also health conscious consumers following the same path.

A study from Monash University revealed that 78% of those who purchase gluten-free products say they do so for some sort of health reason.

It also identified that younger generations are the majority responsible for the industries growth. 38% of Generation Z and 32% of millennials said they are willing to pay more for gluten-free products.

These types of consumers are a lot more loyal than your bargain hunting customers and tend to be influenced mostly by quality and customer service.

So what to do now? Don’t hide from all those consumers seeking convenient, gluten-free options over the silly season. Show them the stock and enlighten them with all the potential holiday treats they may have missed before gluten-free popularity boomed.

Snacks are among the top gluten-free foods these consumers demand, so stock up on some favourites that still have the holiday feel like Dr Superfoods Super Cherries, Chimes Toasted Coconut Toffee and The Ginger People Crystallised Ginger.

With the healthy convenience trend still shaping up strong, it’s also a good idea to stock up on brands like Monica’s Mixes Baking Mixes and offer recipes that suit the season. We’ve added a couple delicious favourites from Monica Topliss below for you to share.

 

GLUTEN FREE FRUIT MINCE TARTS

fruit-mince-tarts gluten-free

INGREDIENTS

FRUIT MINCE
50g each sultanas, inca berries, currants, mixed peel
50g each dried figs and glace cherries, chopped
1cm piece fresh ginger, finely grated
25g each almonds and pecans, chopped (optional)
200g rapadura or coconut sugar
½ tsp mixed spice
3 tbls orange juice
2 tbls cold grated coconut oil
Zest of 1 lemon
1 small unpeeled cooking apple, grated

PASTRY
130g frozen grated coconut oil
240g Monica’s Gluten Free Flour Mix
50g sugar
¼ tsp salt
1 egg
110ml ice cold water

 

METHOD

FRUIT MINCE
1. Mix together.
2. Best if you allow mixture to sit for up to 7 days.

PASTRY
1. Place coconut oil in freezer until hard.
2. Then grate and return to freezer until you are ready to begin the pastry.
3. Place the frozen grated coconut in a bowl with the flour, sugar and salt.
4. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of frozen coconut oil to remain very cold.
5. Add the egg and water, and using your fork, mix well. Lastly using your hands, bring the dough together to form a ball.
6. Roll out the dough and cut 6 x 10cm pieces with a round cookie cutter.
7. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC.
8. Roll out the scraps of dough and cut small stars or hearts to top the tarts.
9. Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.
10. Enjoy!
TIP! Bottle what fruit mince is left and use throughout the festive season…mix through vanilla ice-cream and make a lovely frozen pudding!

 

MONICA’S MIXES CHRISTMAS FRUIT CAKE

fruit-cake gluten-free

INGREDIENTS
200g mixed dried fruit of choice
75 ml fresh orange juice
1 tablespoon orange zest
2 tablespoons goji berries
1 x packet Monica’s Mixes Banana Bread Mix
½ cup (125ml) mild flavoured oil
½ cup (125ml) water
250g apple puree
1 teaspoon freshly grated nutmeg
50g glace cherries
50g raw almonds
3 tablespoons orange marmalade

METHOD
1. Preheat oven to 150oC and line a deep, 15cm round cake tin with baking paper.
2. Place the dried fruit, juice, orange zest and goji berries into a small pot and bring to the boil.
3. Boil for 30 seconds, remove from heat and set aside.
4. In a mixing bowl, whisk the apple puree, oil and water until smooth.
5. Add the Banana Bread Mix and whisk until smooth.
6. Fold through the plumped fruit and juice mix.
7. Combine well and spoon the batter into prepared cake tin.
8. Arrange the glace cherries and almonds on top of the cake.
9. Cover with foil and bake for 1 hour and 15 minutes. Allow to cool.
10. To glaze add 1 tablespoon of water to marmalade in a small pot and warm over low heat until liquefied.
11. Use a pastry brush to glaze the top of the cake.
12. Store in cool spot in an airtight container.

 

APPLE & PEANUT BUTTER DOG TREATS

dog-christmas-cookies-1

 

 

INGREDIENTS
1 tbls golden flaxmeal or chia
3 tbls water
1 cup grated apple
1/2 cup peanut butter
3/4 cup Monica’s Mixes Paleo Flour

METHOD
1. Mix flaxmeal or chia and water and let sit while you place the remaining ingredients in a bowl.
2. Add the flax mixture and mix to combine and make a stiff dough.
3. Press out the dough to a disc 2cm thick. Cut shapes with a cookie cutter.

dog-Christmas-cookies gluten-free

4. Bake at 180oC for approx. 20 minutes until golden.
5. Allow to cool completely before storing in an airtight container.

NOTE! Monicas Mixes Paleo flour is grain free and contains coconut flour, green banana flour, sesame flour – great for shiny coats and good digestion!

 

For more festive season stocking tips and tricks, or to open an account, contact us anytime using using our online contact form or give our team a call during office hours.

The Whole Foodies Dive In!

KNOCK KNOCK, THE TRIBE YOU’VE BE WAITING FOR HAS ARRIVED!
THE WHOLE FOODIES IS A BRIGHT AND BOLDLY BRANDED NATURAL PANTRY STAPLES BRAND, LIKE YOU’VE NEVER SEEN BEFORE.

No doubt you may be thinking – I’ve been in business a very long time, how could this natural staple brand be like nothing I’ve ever seen before? After all, staples are staples right?
Yes consumers will always need staples, but when it comes to building brand differentiation, this is where The Whole Foodies flourish.

They’ve mastered the mix of authenticity, emotional engagement, trendiness and affordability, while creating a brand personality that’s a whole lot of fun. What’s crafted from this mix is a quality natural range that’s capturing health conscious consumers, building a relationship with them and creating loyal repeat purchases.

The Whole Foodies have already launched a range of cold-pressed oils, including certified organic virgin coconut oil, a range of nut and seed spreads including black tahini, as well as raw honey, certified organic rice malt syrup and the most popular range – kelp noodles and sea vegetables. Get to know each of the products better on The Whole Foodies website.

Excitingly, The Whole Foodies have pledged to expand the range into other categories, so keep an eye out for all the goodies to come.

Sales of The Whole Foodies kelp noodles are already sailing strong. As mentioned, they’ve become the favoured products. Not only can the popularity be explained due to seaweed being labelled the superfood of 2016, but also through The Whole Foodies’ strong marketing efforts, immaculately bold shelf presence and exceptional product variety.

The Whole Foodies Kelp range

Adding both a kona berry and green tea variations to their original kelp noodles only allows consumers to pack in even more antioxidants, without sacrificing flavour
or price.

The thin noodle-like kelp varieties are all completely natural, vegan, paleo, gluten free and raw and from only 6 calories per serve, your health conscious customers with naughty noodle cravings will be rejoicing!

The Whole Foodies Kelp noodles are neutral flavoured so can be added to soups, salads, stir-fries… to anything in substitute of noodles. Share these delicious recipes with your customers to show them just how versatile they are.

 

RAW PAD THAI

The Whole Foodies Pad Thai

INGREDIENTS
1 pkt The Whole Foodies Kelp Noodles, drained
1 tsp The Whole Foodies Cold Pressed Sesame Oil
½ head purple cabbage, shredded
1 large carrot, julienne
1 zucchini, julienne
4 green spring onions, sliced
1 cup bean sprouts
½ cup coriander, roughly chopped
½ bunch fresh mint leaves
¼ cup cashew, crushed
2 tbsp cashews to garnish

SESAME GINGER DRESSING
½ cup The Whole Foodies Unhulled Tahini
3 tbsp. soya sauce or tamari
1 tbsp. The Whole Foodies Raw Honey
¼ cup apple cider vinegar
2 tbsp. lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
¼ cup The Whole Foodies Cold Pressed Olive Oil

METHOD
1. In a large bowl, add the kelp noodle and cover with water for 15 minutes.
2. Drain and drizzle with sesame oil and toss.
3. In another bowl, mix together all of the remaining salad ingredients, gently combine.
4. In a food processor, add all of dressing ingredients and blend till smooth.
5. Mix all of the salad together, with a handful of cashews and the dressing, and gently combine.
6. Serve in bowls and top with a little extra cashews.

 

KELP NOODLE WALNUT PESTO SALAD

The Whole Foodies Pesto Pasta

INGREDIENTS
1 pkt The Whole Foodies Kona Berry Kelp Noodles
2 cups basil leaves
1/3 cup The Whole Foodies Cold Pressed Olive Oil
1/2 cup finely chopped walnuts
1 tbs minced garlic
2 tbs nutritional yeast
2 tsp salt
4 tbs lemon juice

METHOD
1. Blend all ingredients, except noodles, in food processor.
2. Rinse and drain the noodles.
3. Toss noodles with the pesto and allow to marinate 30 minutes to soften.
4. Serve at room temperature.

 

COLESLAW WITH GREEN TEA KELP NOODLES

The Whole Foodies Slaw

INGREDIENTS
2 cups shredded red cabbage
2 cups shredded green cabbage
1 pkt The Whole Foodies Green Tea Kelp Noodles
2 medium carrots, shredded
1/2 cup The Whole Foodies Extra Virgin Olive Oil
1/2 cup apple cider vinegar
4 tbs The Whole Foodies Raw Honey
1 tbs grated ginger

METHOD
1. Combine shredded cabbages, carrots and noodles into a bowl and mix well.
2. Blend oil, vinegar, honey and ginger until smooth.
3. Toss salad in dressing and serve.

 

SIMPLE SEA VEGETABLE SALAD

The Whole Foodies Seaweed Salad

INGREDIENTS
1 pkt The Whole Foodies Sea Vegetables
1/2 cup The Whole Foodies Kelp Noodles
1 clove of garlic, grated
1/2 tsp grated fresh ginger
1/2 avocado
Bragg’s to taste, tamari or soy sauce
Apple cider vinegar, to taste
2 cups of greens (spinach, lettuce and kale)
Salt and pepper to taste

METHOD
1. In a small bowl, mash the avocado, ginger, garlic and Bragg’s or tamari together.
2. Toss all other ingredients thoroughly.

 

More recipes can be found on The Whole Foodies Instagram page.
You can also help to market the brand in store with a large range of downloadable POS material available on our online shop.

Guest Blog: More To Monica’s Mixes

Monica BioMONICA TOPLISS IS AUSTRALIA’S LEADING GLUTEN FREE CHEF.

Diagnosed with coeliac disease as a child, Monica has dedicated her working life to the development of truly delicious, gluten free recipes – from wholesome breads and wraps to mouth-watering cakes and tarts.

Using her skills and the experience of a lifetime spent in kitchens across the globe, Monica has created a range of gluten free recipes and wholefood baking mixes that tastes as good, if not better than the ‘real thing’.  With a passion for maintaining optimum health, Monicas Mixes are nutrient dense, nut-free and vegan. Take a read of the latest recipes she has lined up for your customers.  

 

Inspired by wholesome food, that’s gluten free and packed with nutrients, I’m always finding new ways to transform on-trend recipes to create healthier versions that are still super easy for anyone to follow.  That’s why the Monica’s Mixes range now includes three new mixes – Bread Maker Bread Mix, Chocolate Cake and
Banana Cake.

Monica's Mixes

Who wouldn’t love a chocolate cake that’s nutrient dense?!

One recipe that’s been in the spotlight recently is Food Matters Gluten Free Zucchini Bread. I have slightly altered this popular recipe to create a paleo, vegan and nut free version.

I’ve swapped in Monica’s Mixes Paleo Flour and removed the almond meal and eggs. It’s totally delicious toasted for breakfast and makes a hearty lunchbox addition. My go-to is a zucchini bread sandwich with cashew cheese, sliced avo, baby spinach and semi dried tomatoes. Your coeliac, vegan, even your health conscious and time aware customers will love this recipe!

GLUTEN FREE, PALEO, NUT-FREE ZUCCHINI BREAD

zucchini-bread

INGREDIENTS
3 tbls golden flax meal
¾ cup water
2 large zucchini, finely grated
2 ½ cups Monica’s Mixes Paleo flour
2 tbls chia seeds
1 tsp bicarb soda
1 tbls fresh chopped rosemary
1 tsp sea salt
¼ cup coconut or nut milk
¼ cup coconut oil
1 tsp apple cider vinegar

METHOD

1. Preheat oven to 180º C and line a loaf tin with baking paper.
2. Mix the flax meal and water and allow to gel while you prepare the remaining recipe.
3. Combine the dry ingredients together in one bowl, add the grated zucchini and toss to coat with the flour,
4. Whisk the wet ingredients, including the flax gel.
5. Add the wet to the dry and stir until just combined. Spoon into the tin and bake for 30-40 mins or until golden and cooked through.

 

Another go-to, that’s always a popular hit – for birthdays or any occasion, is a dense chocolate cake. It doesn’t get any easier with my decadent chocolate cake mix and ganache recipe! This ganache is the perfect finish for your customers’ (or your) Monica’s Mixes Chocolate Cake and incorporates all those good fats found in the superfood everybody can’t get enough of – coconut!

 

VEGAN CHOCOLATE GANACHE 

chocolate-ganache

INGREDIENTS
100g Alter Eco Dark Black Out Chocolate
8 tablespoons coconut cream
pinch of salt

METHOD

1. Chop the chocolate and place in a bowl with the coconut cream and salt.
2. Place the bowl over a pot of simmering water.
3. Whisk until melted.
4. Refrigerate until needed.

Note: The ganache will solidify but come back to a manageable consistency very quickly when removed from the fridge.

 

I’m regularly posting lots of gluten and grain free versions of popular recipes on my Instagram that you can easily share with your customers. Or post your own Monica’s Mixes creations and use the hashtag #glutenfreemonica to show your customers how they can experiment with the mixes and help them to expand their kitchen repertoire.

Guest Blog: Retailer Rates Wholesome Chow

Essentially Health logoESSENTIALLY HEALTH IS ONE OF OUR DRIVEN ONLINE RETAILERS THAT SELL A RANGE OF HEALTHY, ORGANIC, NATURAL AND VEGAN PRODUCTS.

Delicia, owner of Essentially Health, has built the business around customer satisfaction and only commits to selling products she and her team have tried and tested. With many of her customers looking for gluten free, vegan options, she gave Wholesome Chow’s range a go. Have a read at what she thought of the range. 

Fair warning, this post may speak strongly to your sweet tooth!

 

Avoiding wheat and gluten a few years ago left me feeling like I was missing out on the nice things in life. Delicious treats we all like to have every now and again like cakes, biscuits and bread.

When I’d attempt to make gluten free/wheat free alternatives, it was always a bit of a mission. Like many of my customers, making such treats meant I had to use copious amounts of ingredients and it would end up costing me more than the monthly mortgage (well, almost) especially if I wanted organic. And after all the hard work, I was never happy with the results.

This left me thinking, what about my customers? Would they give up on baking products, on cooking, on opting for healthy gluten free options? Would they be so unhappy with the lack of convenience in gluten free baking that they’d just never purchase again from my store? I never liked the thought of my customers being unsatisfied.

So I went searching for a solution.
What I found, was Wholesome Chow.

Wholesome Chow

 

I’d seen a lot of pictures of ‘drip cakes’, so I gave making one a go using Wholesome Chow products.

HOW TO MAKE A WHOLESOME CHOW DRIP CAKE

First, I made four, seven-inch chocolate cake mixes. I only had to add apple cider vinegar, non-dairy milk and oil to the Wholesome Chow cake mixes, it could not be any simpler (although I still managed to get my kitchen looking like a tornado had been in there)!

It literally took 10 minutes to mix the batter and then 25 minutes in the oven to bake.

While they cooled, I made the Wholesome Chow Vanilla frosting to go in-between each layer and then I used Wholesome Chow Chocolate Frosting to cover the outside and the top. All I had to add was vegan butter and milk.

I put the cake in the fridge for around 15 minutes to set.

Next, I melted some Alter Eco Dark Sea Salt with a 1/4 cup of Nakula Coconut Cream and let that drizzle over the top and down the sides of the cake and now I was getting excited!!!

I broke up some vegan honeycomb and placed it on the top and the side of
the cake.

In-between I placed The Chocolate Yogi frothy Toffee, Alter Eco quinoa and Black Out and mixed in some Rawganic coconut chocolate.

To add a little texture I sprinkled some Niulife flaked coconut and topped it off with a few organic strawberries.

I was really pleased with the result! Everybody loved it. The cake was light and fluffy, it was tasty and not artificial or dry (which is common for gluten free cakes).

This is a really special cake to make, but honestly, the mixes made it incredibly easy. It would be even easier for customers to whip up a regular cake using Wholesome Chow mixes!

Wholesome Chow have changed our world – my customers and my own!

 

After trying and testing it, creating a drip cake, we can now confidently recommend these amazing products to our valued customers.

Wholesome Chow make gluten free baking so easy, why wouldn’t customers
love them?!

Warm them up with Ancient Harvest

BLANKETS, SLIPPERS AND HEART-WARMING DISHES; THESE ARE THE NECESSITIES TO SURVIVE THE WINTER COLD.

As customers look for ways to stay cosy, they may struggle to stick to healthy options. Shake that stereotype that ‘all healthy dishes come in salad form’ and offer your customers a range of healthy, but hearty, pantry staples.

The Ancient Harvest range of pastas will surely warm your customers from the inside out, without giving them that heavy, guilty feeling that traditionally comes with winter meals.

Ancient Harvest thought outside the box and created a gluten-free Supergrain Pasta made from quinoa. It has the taste and texture of regular pasta, but without any of the gluten that goes with it. Their range uses highly nutritious ingredients like quinoa, black beans and red lentils.

These gluten-free and vegan pasta alternatives pack in the nutrition, offering more fibre and two times more protein than regular pasta without sacrificing that delicious pasta texture and flavour.

They’re super versatile, and Ancient Harvest’s easy recipes using quinoa and other ancient grains gives your customers heaps of ideas on how to create spectacular winter meals with the range.

Take a look at a couple of their warming recipes below and share them with
your customers!

 

MEDITERRANEAN PENNE PASTA

Recipe 1

INGREDIENTS
1 box Ancient Harvest Gluten Free Supergrain Penne Pasta
5 Tbsp extra virgin olive oil, divided
4 Tbsp garlic, minced
2 medium zucchini, 1/4–inch chopped
1 medium head kale, thinly sliced
1 cup cooked French lentils, rinsed and drained
1 cup pitted and sliced kalamata olives
1 Tbsp lemon juice
Salt and pepper, to taste
Garnish with freshly grated parmesan cheese

METHOD
1. Cook penne according to package instructions, until slightly al dente.
2. Drain and rinse in a colander with cold water to stop the cooking process.
3. Heat a large skillet over medium-low with 1/2 Tbsp. oil.
4. Add the garlic and stir frequently for 3-5 minutes until light golden brown.
Set aside in a small bowl.
5. Place pan over medium-high heat and add 1/2 Tbsp. oil.
6. Cook zucchini for 8-12 minutes, until golden brown on the edges.
7. Reduce heat to medium and stir in the kale until just wilted.
8. Reduce heat to medium-low and stir in the garlic, lentils, olives and penne.
9. Gently stir in 3-4 Tbsp. oil, lemon juice, and salt.
10. Cook until heated through and season to taste.
11. Top with freshly grated parmesan and serve. Enjoy!

 

LEMON, ASPARAGUS AND ARTICHOKE PASTA

Recipe 2

INGREDIENTS
1 box Ancient Harvest Red Lentil & Quinoa Rotelle
½ lemon, juiced and zested
1 Tsp red pepper flakes, optional
1 397g can artichoke hearts, drained and rough chopped
1 bunch of asparagus spears, trimmed and cut into bite-sized pieces
2 Tbsp butter
3 cloves garlic, minced
3 Tbsp quinoa flour
2 cups milk
Salt and pepper, to taste
Parmesan cheese for serving

METHOD
1. Prepare pasta according to package instructions.
2. Set a skillet over medium heat and add lemon juice, zest, red pepper flakes and artichokes, cooking for 5 minutes, stirring occasionally.
3. Add asparagus and cook another few minutes until stalks are tender,
stirring occasionally.
4. Remove artichokes and asparagus with a slotted spoon and set aside.
5. Add butter and garlic to the pan, stirring until garlic is fragrant. With a silicon whisk, stir in quinoa flour.
6. Slowly incorporate milk, whisking until smooth. Continue cooking, stirring frequently, until the sauce thickens.
7. Toss cooked pasta in the sauce, add artichokes and asparagus and toss again.
8. Season with salt and pepper, serve with parmesan cheese. Enjoy!
You can also send your customers to the Ancient Grains website, where they can download the free Great Ancient Grains Cookbook.

Protein has gone paleo!

PROTEIN SUPPLIES AUSTRALIA HAVE LAUNCHED A NEW PROTEIN RANGE THAT CATERS TO YOUR PALEO CUSTOMERS.

No Whey! Their new paleo friendly PaleoPro contains natural minerals & vitamins as well as a high biological quality similar to whey proteins, while being completely free of dairy, legumes and grains.

Protein Supplies Australia have single sourced 100% natural egg-white protein to make their PaleoPro. The product delivers a medium rate digestion to give a steady, sustained release of amino acids.

As well as being an ideal choice for anyone following a paleo lifestyle, PaleoPro is also an excellent high protein alternative for customers that are sensitive to lactose or suffer from milk allergies.

PaleoPro is available in three delicious flavours; pure, chocolate (flavoured with certified organic cacao) and vanilla (flavoured with organic Madagascan vanilla bean). So it’s not just ideal for assisting your customers with muscle recovery and repair but is also great as a protein-boosting ingredient in the kitchen.

PaleoPro Recipe 2 Blog Post

The below PaleoPro Bounty Bar recipe is a great one to share with customers, to help introduce them to the range. Just make sure you make a batch or two or three and try them first yourself!

 

PALEOPRO BOUNTY BARS

Serves: 1-5
Prep time: 1-2 hours (including wait time)

INGREDIENTS:
1 Serve Vanilla PaleoPro
1 can Coconut Cream (we used light)
2 Tbsp. Almond Meal
3 Tbsp. Desiccated Coconut (you can use shredded, or a combo if you want)
2 Blocks of Alter Eco Chocolate (Dark Blackout or Dark Velvet work well)

METHOD:
1. In a medium bowl, scoop cream out of can, until you get to the coconut water. Save the water for later!

2. Add all other ingredients but the chocolate and mix together until you get a thick batter (it should look like cookie dough, if it’s too runny just add some
more coconut)

3. Line a brownie tray with glad wrap, and pour the mixture in. Cover and place in the freezer for about 1 hour or until it is set hard.

4. Once the coconut bar mix is hardened, bring a small pot of water to boil and place a bowl on top. Break up the chocolate and slowly melt in the bowl.

5. Slice the hardened mix into bar shaped pieces – as big or as small as you wish.

6. Line a baking tray with baking paper.
Once the chocolate is melted, dip the bars into the mix and place onto the tray.

7. Once all bars have been dipped in chocolate, place into the fridge to harden.

8. Gobble them all down before anyone sees you, or if you have self-control don’t do that. Maybe.