Mats, Mix-ins, and Spirituality: Chatting with a Plant-Based Chef & Yoga Maven Nina Hayes

by frozenfruitco / on May 2, 2024 / in Guest Blog

What happens when you mix a love for health, wellness, plant-based cookies, and yoga? Well, I’ll tell you – you get Nina Hayes. One of the best things about running a plant-based ice cream business is all the amazing people we get to meet and Nina is certainly one of them. Since we started collaborating on flavors Nina has been someone we have really wanted to work with.

Banana PB Cup Swirl

In May 2024 we collaborated to create a Banoffee PB Cup Swirl which we offered for a limited time at our Montana Ave store. First, some housekeeping, “Banoffee” is not a mixture of Banana and Coffee. It is a delicious dessert banana-based dessert combining banana, whipped cream, and caramel (usually on a pie crust).

To give Bananoffee Pie the FFC treatment we worked hard with Nina to create something that could surpass this classic dessert and stand on its own as a delicious plant-based ice cream. The result was a combination of a banana pudding ice cream base (made from coconut cream, fresh bananas, and sweetened with organic date) then topped off with chunks of chopped-up house-made peanut butter cups, and finally finished with a salted maple caramel. Plant-based and sweetened with only organic date and in the maple caramel (organic coconut sugar, and organic maple syrup). This flavor was the perfect combination.

Join us as we delve into a conversation with Nina on what makes her tick, her favorite plant-based foods, her personal recommendations for moving into a more plant-based lifestyle, and of course, what’s her favorite ice cream flavor.

On a personal note, I am a big fan of Nina so being able to work with her and talk to her about the topics was a pure pleasure.

Tell everyone a bit about you.

I am a plant-based chef, yoga teacher, and health and wellness facilitator. My greatest joy lies in transforming what might seem ordinary, like a simple meal, into a magical experience. I also find fulfillment in using the body (through dance and yoga) to transmute challenging emotions into focused energy, which can then uplift both ourselves and others. Sharing these transformative tools and experiences brings me immeasurable delight.

Through initiatives like the “Enlightened Supper Club” – a spiritually grounded community dinner event, leading international wellness retreats, and offering private chef and yoga instruction sessions, I spread these practices. Additionally, I freelance as a copywriter, specializing in all things related to health and wellness.

The world is teeming with spiritual mysteries, a spectrum of emotions, and profound human experiences. I feel compelled to view all of these as opportunities for deeper understanding. For me, comprehension comes through tasting and gracefully navigating the whirlwind we call life.

What are 5 things people don’t know about you?

My favorite novel is “Anna Karenina” so naturally, I named my miniature Mexican Hairless pup, Tolstoy who is a pescatarian.
I founded a nonprofit, Blossom Ostomy, to educate and empower individuals with ostomies (a life-saving surgical procedure for those with severe digestive disease).
I went to Mexico during the pandemic to visit for one month and ended up living there for three years.
I’m classically trained in ballet, but performed as a hip-hop dancer for over a decade and I still dance for fun.
I recently traveled to Singapore and can’t stop singing its praises; I think it’s fantastic that littering, and being noisy in public are finable offenses.

How and why did you get into plant-based food?

I stopped eating meat when I was in my teens, primarily because, as a dancer, I was interested in eating healthfully. Although I cared for animals and felt uncomfortable with the idea of humans eating them, I continued to eat fish for many years, largely due to my obsession with spicy salmon rolls and sushi in general.

I remember precisely when I shifted to a vegan diet. It was 2009 in Sydney, Australia, and I was in the midst of an intensive yoga teacher training. One evening, I ordered Salmon curry at a Thai restaurant, but when I picked up my fork to eat, I suddenly felt physically weak, and a palpable sense of unease washed over me—an unusual cellular experience I had never felt before. Despite my hunger, I explained to the server that while nothing was wrong with the fish curry, I had changed my mind and wanted to order the tofu curry. They might have thought I was a bit odd, but they obliged and brought the tofu curry.

As soon as it arrived, the odd feeling of weakness disappeared, and I fully enjoyed my delicious meal. The following night, I had a similar experience. I ordered sushi, but again, when I tried to eat it, my arms felt weak, and I had to reorder something vegetarian.

This time, I understood the message my body was sending. Perhaps due to the intensity of my yoga, meditation, and spiritual practices, I could no longer ignore the discomfort of unconsciously eating another animal.

What is your favorite plant-based recipe to make?

That’s like asking a mom with a large brood to choose her favorite child. I’d have to go with my Yokohama-inspired tofu and cauliflower curry. Most people are familiar with Thai and Indian curries, which I love, but there is something about a Japanese curry that satisfies the palate unlike any other.

It’s simultaneously sweet, umami, and piquant, and as a roux-based curry, it’s thicker and creamier than other Asian curries. I use coconut milk and mirin in mine along with a laundry list of secret ingredients. When I do pop-up dining events, I inspect the dishes to determine which dishes are most loved, and the curry bowls always come back as if they were licked clean so I know others like this as much as I do.

Can you share some insights into how becoming a plant-based vegan chef has influenced my lifestyle?

Being a plant-based chef has become a profound outlet for my creativity. I find myself dreaming of flavor combinations, plating ideas, and preparation techniques, and bringing them to life is essential for my sense of fulfillment. I’m deeply grateful for my clients, as they not only provide the means for me to manifest these culinary dreams but also offer valuable feedback. Without diners to appreciate and enjoy my creations, the role of the chef would lose its essence.

Transitioning into the realm of plant-based cuisine has also enabled me to step away from vegan advocacy, a path I pursued earlier in life. While I hold organizations like PETA in high regard for their commendable work, I’ve come to realize that dictating food choices by appealing to a standard of “right” and “wrong” doesn’t resonate with me. I believe that each person’s dietary preferences are shaped by their unique life experiences, and I aim to honor this diversity.

As a chef, I prefer to demonstrate rather than preach. If I can craft dishes that captivate people’s taste buds and happen to be plant-based, I feel I’ve made a meaningful contribution to fostering a more compassionate world. My goal is to invite others into the realm of plant-based eating through the pleasure of their senses, rather than through intellectual persuasion.

How can beginners integrate plant-based vegan cooking into their daily lives?

Start by considering the plant-based elements already present in your diet. You might be surprised to discover that many of your regular meals are predominantly plant-based without necessarily being labeled as “vegan.” With a few simple adjustments, these meals can easily become entirely plant-based.

Take, for instance, a classic bowl of oatmeal. By substituting almond milk for cow’s milk in its preparation, you effortlessly transform it into a vegan dish. Similarly, dishes like chili can be made plant-based by omitting the meat and increasing the quantity of beans. As a fun alternative, try swapping beans for raw cashews; you might be pleasantly surprised by the result.

Exploring cuisines from around the world also unveils a wealth of naturally plant-based options. Middle Eastern cuisine, for example, offers an array of delightful dishes. You can easily assemble a Meze spread featuring vegetarian stuffed grape leaves, hummus, baba ganoush, pita bread, and a marinated vegetable salad.

For beginners, I recommend steering clear of highly processed foods marketed specifically to vegans. While they may align with ethical principles, they often lack nutritional value, come with a hefty price tag, and can taste artificial. Instead, focus on whole, minimally processed plant foods for optimal health and satisfaction.

Remember, even small steps toward eating more plant-based food deserve acknowledgment. Whether it’s swapping meat for plants a few times a week or embracing fully plant-based meals, every effort counts. And feel free to discard the labels like “vegan” if they don’t resonate with you. Eating should be a source of nourishment, both physically and spiritually, devoid of divisiveness or competition. Prioritize what feels right for you and aligns with your well-being.

How do you stay energized and fueled throughout your day-what are your favorite things to eat and cook?

I kickstart my mornings with a cold-brew latte crafted from freshly pressed coconut milk, raw honey, and a blend of adaptogenic herbs and powdered medicinal mushrooms. The healthy fats from the coconut effectively balance out the caffeine, ensuring I remain energized without experiencing any jitters or subsequent crashes. In my view, when consumed mindfully, caffeine can indeed be a beneficial component of one’s diet.

As for snacking, I tend to keep it light during the afternoons. Multiple green juices and pureed vegetable soups often grace my palate, reflecting my preference for nourishing, refreshing options. Each day brings a unique rhythm, and I make it a point to listen attentively to my body’s cues to discern its needs.

My true culinary passion lies in crafting elaborate main meals, particularly dinners featuring multiple courses. This provides me with the perfect opportunity to experiment with recipe concepts for clients and events alike. Picture a meal like this: a soothing kelp-based broth served with simmered yuba (tofu skin) as a starter, followed by a vibrant rice noodle and vegetable stir-fry as the main course, accompanied by a medley of braised root vegetables drizzled with a luscious tahini sauce on the side.

And when it comes to dessert, Frozen Fruit Co., as a healthy treat to complete any meal.

What are 5 ingredients you can’t live without?

Mirin (a sweet Japanese rice wine used in cooking)
Coconut oil
Liquid Aminos (classic “Braggs”, of course)
Coconut Milk
Tofu (I prefer fresh, organic silken, but depending on the texture and flavor I’m seeking, I employ many varieties of tofu preparations…God is in the details!

What’s your favorite flavor of plant-based ice cream from Frozen Fruit Co.?

Vanilla Peanut Butter Salted Caramel, the Friday Special.

Where can people find you online and get in contact with you?

For the most direct communication, reach out via email at ninitahayes@gmail.com or find me on Instagram @ninahayesmission. Additionally, curious individuals can explore further on my website: ninahayesmission.com.

As a special treat for Frozen Fruit Co. customers, I’m extending a generous 20% discount on most services. Just mention Frozen Fruit Co. in your direct message or email. Currently, I’m excited to present the “Spring into Summer” pantry makeover, designed to facilitate a seamless transition toward a healthier diet. During this service, I meticulously clean and organize cupboards and refrigerators, replenishing them with wholesome essentials. It’s a comprehensive approach to ensure my clients are fully equipped for success on their wellness journey!

BIG LOVE

How I Make Plant-Based Rum and Raisin Ice Cream

How We Make Plant-Based Rum and Raisin Ice Cream

by frozenfruitco / on January 11, 2024 / in Recipes

Let’s talk about how we make plant-based Rum and Raisin ice cream at Frozen Fruit Co. It involves an email, a nice request, someone named Hannah, and of course – some plant-based ingredients.

My name is Michael and I have been making plant-based ice cream for over 11 years. As the chief flavor creator and plant-based ice cream maker at Frozen Fruit Co, it is my role to plan out our flavors each month and come up with new creations. You see I believe that plant-based ice cream should be a celebration of flavors and craftsmanship. A sweet treat that you can feel better about eating – natural sweet and made completely from plants and fruits (wherever possible). A sweet treat that doesn’t compromise on what it is that makes us all love ice cream.

It is not always as easy as you think.

One of the flavors I have been trying to master for a while is Rum & Raisin.

Rum & Raisin

Rum & Raisin. It sounds like a slightly more unusual ice cream flavor, right? A little bit more out there. But, growing up in the UK Rum & Raisin was a flavor you could find in absolutely every ice cream parlor and personally, it is one of my favorites. The combination of that distinctive rum flavor with sweet raisins all combined with a creamy ice cream base just works. I mean it really works.

But how can you make a plant-based Rum & Raisin ice cream and would anyone ever want it? That is the question that I was asking myself for years. Every time I would sit down to think about the flavor I would put myself off making it.

“Would anyone like it?”

“I’ve never seen it in any other ice cream stores before in the States”

“How would I even make this?”

These questions would always go through my head and eventually pressed for time I would focus on other flavors. This was a 7-year process.

What Changed?

So, what changed?

Well, like with most things in life sometimes you just need a push in the right direction to make things happen. For me, this push came in the form of an email from one of our amazing customers – Hannah.

At the beginning of December 2023 I received an email from Hannah that went like this:

Hello Frozen Fruit Co!

My whole family have been long fans of fro fru. We are dairy free so the unique and delicious flavors at frozen fruit co have been a wonderful change of pace. We even ordered the truck a couple times on my parents’ TV show as a crew gift.

My mom’s birthday is coming up, and her favorite flavor of ice cream is rum raisin. She hasn’t been able to have it for forever because of her lactose intolerance. I saw that you recently added a cinnamon and raisin pint, so I was wondering if I could request/suggest a rum raisin flavor for the holidays.

Happy Holidays!

Hannah

How could I turn down a request like this? It was finally the motivational shove I needed to get into gear and make this flavor happen. I had a couple of weeks to create something that would do justice to one of my favorite flavors of time but still keep my philosophy of ice cream making – Simple and minimal ingredients, plant-based, vegan, gluten-free, and sweetened with only natural fruit sugars (like date).

Challenge Accepted.

Ingredient Selection

The foundation of any exceptional ice cream is, without a doubt, the quality of its ingredients. For our Rum and Raisin Plant-Based Ice Cream, I started with a base of coconut cream. I chose this because I wanted the ice cream to have a creamy and rich texture (it is the reason I use coconut cream in most of my ice creams). The coconut cream provides the perfect canvas for the infusion of flavors that define this classic treat.

To sweeten it I chose organic date. This will provide a light rich sweetness to the ice cream base. Providing sweetness over any coconut flavor without overpowering the rum and raisin flavor profile I was aiming for.

Next up, and most importantly was the rum. For obvious reasons, I didn’t want to use actual rum in the ice cream. Plus putting alcohol (especially higher ABV alcohols) into ice cream is a nightmare for the freezing process. Why? Well, if you haven’t noticed if you ever put a bottle of liquor in your freezer it tends to not freeze. This is because alcohol lowers the freezing point of water. Instead, I opted to find the highest quality pure rum flavoring I could find. One with minimal ingredients and no artificial anything. I settled on this Pure Rum Extract from Olive Nation. A non-GMO, Gluten-Free, Kosher, PG Free, Vegan-Friendly Rum extract made from Alcohol, Water, and Rum Extractives.

Finally, for the raisins, I opted for 100% unsweetened California Raisins. Raisins are already naturally sweet and I wanted to make sure that when you ate the ice cream they gave some chewy texture and an extra hit of sweetness. Too much and it would overbalance the flavor profile away from the Rum.

Infusing the Rum Essence

The star of the show is the rum extract. This is the thing that would elevate this plant-based creation to a realm of indulgence. This step is crucial in achieving the signature taste that has made Rum and Raisin a timeless classic in the world of frozen desserts. The careful balance of coconut cream and rum essence is where the magic truly begins.

To infuse the ice cream with the warmth and complexity of rum, I opted to carefully test out small amounts in the ice cream until the flavor profile I received was an instant hit of rum flavor when tasting. The flavor of sweet rum is what I wanted you to taste first. It should make you go “Oh wow, that tastes like rum”. This flavor should then die away and make way for the creamy ice cream base followed by the final notes of sweet Californian Raisins.

Making It Into Ice Cream

Thanks to the rum extract there was no need to leave the mixture to sit and infuse together. The flavor came immediately out in the ice cream. Everything was harmoniously paired and I was super excited to put this into the ice cream machine.

Now you have to be particularly careful at this stage as I find that freezing often can numb flavor down. You have to take account of this when making ice cream. Often you want a stronger flavor profile in your ice cream mix before it goes into the machine. Otherwise, you can end up losing a lot of flavor in the freezing process.

It was now time for churning.

Churning is “THE PROCESS” in ice cream making. Whether you are making plant-based or dairy ice cream. It is the thing that turns your ice cream mixture into “ice cream”. This process is critical for achieving the creamy, velvety texture that defines our plant-based ice cream at Frozen Fruit Co. The churning not only ensures a luxurious mouthfeel but also distributes the raisins evenly, guaranteeing a consistent flavor profile in every bite.

Freezing to Perfection

After the churning is complete, our Rum and Raisin Plant-Based Ice Cream undergoes a careful freezing process. This step is essential to lock in the flavors and textures that make this treat a customer favorite. At this stage, you want to freeze the ice cream mixture as quickly as possible. The longer it takes to freezer the less creamy it will be.

The End Result

What was the result? Well, it came out amazing. I know you expect me to say that, but honestly, it did. When you taste the flavor you are immediately hit with a strong sweet rum flavor. It hits you in the front of your palate. This then dies down to make way for a creamy sweet ice cream base followed by the chewy sweet raisins. It was the result I was exactly looking for.

The result is a product that not only meets but exceeds the expectations of plant-based enthusiasts and traditional ice cream lovers alike.

My Final Thoughts

I never thought I would ever get around to making a Rum & Raisin flavor. I just thought it wouldn’t be possible. Especially how we make plant-based ice cream at Frozen Fruit Co (plant-based, naturally sweet, vegan, and gluten-free). If it wasn’t for Hannah – this probably, no wait, this wouldn’t have happened. So thank you, Hannah. Thank you for being so amazing and making one of my favorite flavors happen.

Rum and Raisin is now officially part of our, now, over 100 different plant-based ice cream recipes. I’ll be sure to rotate it in and out of the store’s menu periodically (it is too good not to have).

If you want to see our flavor selection then check out our flavor page here – because remember flavors rotate.

Cheers and Big Love

Michael

p.s. if you ever have a flavor suggestion like Hannah be sure to message me. You can reach me on Instagram @frozenfruitco or on the Contact Us page of the website.

What is the difference between plant-based ice cream and regular ice cream

What is the difference between Plant-Based and Regular Ice Cream?

by frozenfruitco / on December 24, 2023 / in Everything you need to know about

What is the difference between Plant-Based ice cream and regular old Ice Cream? It’s an important question, right?! In a world where dietary choices are as diverse as the flavors we crave, plant-based ice cream has emerged as a delectable alternative for those seeking a treat that aligns with their values and dietary preferences.

At Frozen Fruit Co., we take pride in crafting plant-based ice cream that transcends expectations, offering a guilt-free indulgence that delights the taste buds. In this blog, we delve into the essence of plant-based ice cream, exploring what sets it apart from traditional dairy ice cream and why it has become a cherished choice for the health-conscious and environmentally aware.

What is Plant-Based Ice Cream?

Let’s start with the basics – what exactly is plant-based ice cream?

At its core, plant-based ice cream is a frozen dessert that excludes traditional dairy ingredients, such as milk and cream, and instead relies on plant-derived alternatives. Instead, the primary bases for plant-based ice cream often include coconut, almond, soy, oat, or cashew, each lending its unique characteristics to the final product.

At Frozen Fruit Co., our preference is to use coconut cream. Why? Well, we think it gives the creamiest texture. It is also the most natural alternative to dairy. An alternative that matches the flavor and nutritional profile you need to create creamy tasty ice cream. You see when making nut-based milks the nuts themselves need to be soaked and blended with water to create the “nut milk”. The result can sometimes be less creamy textures in your final ice cream and lead to many ice cream makers adding gums and thickeners to their mixtures (which we don’t like doing).

The result is that after years of working on our ice cream recipes, we can create creamy, velvety textured plant-based ice cream that rivals its dairy counterparts.

If you want to learn more about all the different styles of ice cream and how they are exactly made then check out my post – Types of Frozen Desserts. In it, I detail the differences between Ice Cream, Gelato, Sherbet, Sorbet, Frozen Yogurt, and Non-Dairy Ice Cream.

Dairy-Free Goodness without Compromise

One of the defining features of plant-based ice cream is its commitment to being dairy-free. For individuals who are lactose intolerant, have dairy allergies, or choose to follow a vegan lifestyle, plant-based ice cream is a revelation. Gone are the days when indulging in a frozen treat meant compromising on dietary preferences. Our plant-based ice cream at Frozen Fruit Co. is a testament to the fact that you can have the best of both worlds – a decadent dessert experience without the need for dairy.

Most importantly, we chose to make our ice cream plant-based because we were fed up with always feeling so awful after eating “regular ice cream”. Why couldn’t ice cream be made from natural and simple ingredients – and still taste like “ice cream”? Still feel like “ice cream”. That is what we strive to create at Frozen Fruit Co.

Nutrient-Rich Ingredients

What sets plant-based ice cream apart goes beyond its dairy-free nature. It’s a celebration of nutrient-rich ingredients that contribute to both flavor and overall well-being. Take, for example, our coconut-based ice cream – a staple in our plant-based creations. Coconut cream not only imparts a luscious creaminess but also brings with it essential nutrients, including healthy fats and electrolytes. By choosing plant-based, you’re not just satisfying your sweet tooth; you’re nourishing your body with wholesome goodness.

Reduced Environmental Impact

The choice to go plant-based extends beyond personal health; it encompasses a commitment to environmental sustainability. Traditional dairy farming has been associated with significant environmental concerns, including deforestation, water pollution, and greenhouse gas emissions. Plant-based ice cream, on the other hand, often has a lower environmental footprint. By opting for ingredients like coconut, we contribute to a more sustainable food system that values both taste and environmental stewardship.

Mindful Sweetness without Refined Sugars

At Frozen Fruit Co., we believe in mindful sweetness. Plant-based ice cream allows us to explore alternatives to refined sugars without compromising on taste. Many of our creations are sweetened with natural alternatives like organic dates or agave offering a guilt-free indulgence for those mindful of their sugar intake. The result is a dessert experience that is as sweet for your taste buds as it is for your well-being.

Allergen-Friendly Delight

For individuals with allergies or dietary restrictions, plant-based ice cream provides a welcome solution. Our commitment to allergen-friendly options means that many of our creations are free from common allergens like dairy, nuts (although some flavors do contain nuts/peanuts such as our Chocolate Peanut Butter flavor), and soy. It’s a dessert that can be enjoyed by a broader audience, fostering inclusivity and ensuring that everyone can partake in the joy of a Frozen Fruit Co. treat.

A Diversity of Flavors

Plant-based ice cream opens the door to a world of flavor possibilities that extend beyond the confines of traditional vanilla and chocolate. At Frozen Fruit Co., our plant-based offerings span a spectrum of flavors, from exotic fruit medleys to indulgent chocolate delights. The versatility of plant-based ingredients allows us to experiment with innovative combinations, creating a symphony of flavors that captivates the palate and keeps our customers coming back for more.

The Science of Creaminess

One common misconception about plant-based ice cream is that it lacks the creaminess associated with traditional dairy varieties. However, at Frozen Fruit Co., we’ve mastered the science of creaminess in our plant-based creations. The richness of our coconut cream contributes to a luxurious texture that rivals any dairy ice cream. It is all about making ice cream fresh, daily, and from a simple ingredients list that does all the work for you.

It’s a testament to our dedication to providing a premium dessert experience that leaves no room for compromise.

Joining the Plant-Based Movement

As more individuals embrace plant-based living, the demand for high-quality plant-based options continues to rise. At Frozen Fruit Co., we are proud to be at the forefront of this movement, offering a delectable range of plant-based ice cream that satisfies cravings while aligning with diverse dietary choices. Whether you’re a dedicated vegan, someone exploring dairy alternatives, or simply a flavor enthusiast, our plant-based creations invite you to join the movement toward a more sustainable, compassionate, and delicious future.

Final Thoughts

In the world of Frozen Fruit Co., plant-based ice cream is not just a dessert; it’s a celebration of mindful indulgence, environmental consciousness, and flavor innovation. As you savor each spoonful of our plant-based delights, know that you’re not just treating yourself – you’re choosing for a healthier you and a healthier planet. Join us on this journey of delightful discovery, where plant-based goodness takes center stage, and every bite is a testament to the vibrant, feel-good joy.

Big Love

Michael and Victoria

Cover image for blog post of Jamie Friedlander Guest post

Harmony of Movement and Nourishment: A Pilates Instructor’s Guide to Wellness (and ice cream) with Jamie Friedlander

by frozenfruitco / on December 12, 2023 / in Guest Blog

Welcome to a holistic journey where the principles of mindful movement and some plant-based ice cream converge seamlessly. In this exclusive collaboration, we’ve teamed up with a seasoned Pilates instructor Jamie Friedlander to explore the synergies between Pilates and a vibrant lifestyle. Join us as we delve into insightful conversations about the intersection of fitness, well-being, nutrition, and ice cream. And of course, we couldn’t resist asking our expert guest, Jamie, the sweetest question of all – their favorite flavor from our delectable range of plant-based ice creams. Discover the perfect blend of balance, strength, and indulgence in this exploration of well-rounded well-being.

We were super excited about this post because not only is Jamie amazing but she has been a customer of Frozen Fruit Co since we began.

Jamie, tell everyone a little bit about you…

Hi, my name is Jamie, and I am a born & raised LA girl! I have a huge passion for all things health and wellness. I believe in living a life of balance, and prioritizing happiness! My favorite part about the wellness world is meeting and connecting with people who share the same love for a healthy lifestyle. I am a part-time Pilates instructor and full-time Pilates lover! It is truly the most amazing, effective workout and has changed my life in so many ways.

What is Pilates?

Pilates is a full-body, core-based workout that is done on a pilates ‘reformer’ that uses different resistance springs. There is also a version of Pilates done on a yoga mat. It has the same fundamentals as the reformer but doesn’t use springs. It is a mix of strength training and small muscle movements which together create the most effective, low-impact workout for the body.

How did you first discover the benefits of Pilates, and what inspired you to become an instructor?

I have been taking Pilates classes for as long as I can remember (literally since before college!) and it has always made me feel so good and strong. I’ve known I wanted to teach after being a client myself for so many years, and feeling & seeing truly how incredible the results are. It was the best decision I have ever made!

What are 5 things people don’t know about Pilates?

1. Anything (and I mean anything) you do at the gym can be done on the reformer- trust me on this one!

2. The slower you go, the more effective the workout is.

3. It incorporates cardio safely and functionally.

4. It promotes lean, long muscles by working the muscle and stretching it at the same time – cool right?!

5. It is not just for the gals, men love it too!

Can you share some insights into how a regular Pilates practice can lead to overall well-being?

Since pilates is so low impact, it is gentle on the body while still providing a productive (and very challenging workout). It works those little muscle groups that can be hard to target otherwise. It’s also proven to improve mental health.

Pilates is known for its adaptability to various fitness levels. How can beginners integrate Pilates into their fitness journey effectively?

There are plenty of options for beginners when it comes to a Pilates class. Something as simple as changing the spring load can really help and offer support to someone who is new to the workout. Over time, newbies will feel comfortable and ready to start doing Pilates on all of the challenging spring loads, and it’s SO rewarding!! You will feel so strong!

How do you stay energized and fueled throughout your day, especially when teaching Pilates classes, and do you have any favorite plant-based snacks or meals?

I make sure to fuel myself properly before a pilates class and prioritize protein at every meal. I also drink a tonnnn of water throughout the day, but especially before & after my workout. I am a HUGE ingredient person (another reason why I am obsessed with FFC 😉 ) and I fuel my body with foods that feel good to consume. I avoid seed oils and processed foods- eat what the earth provides!

A few of my favorite snacks are plant-based protein shakes, protein chia-pudding with superfoods, veggies and hummus, and “protein frosting”- my version of decadent frosting that I will either eat with a spoon or dip fruit into! It’s literally just protein powder, cinnamon, and water or plant-based milk. I’ve been really into pistachio milk!

I have protein at every meal- a non-negotiable for me!

What are five Pilates movements people can start to practice every day?

A few easy Pilates movements people can implement into their daily practice are: leg extensions while lying on your back, table-top crunches, planks, bridges, and bicycle crunches- just make sure to move slowly!

We’d love to know – what’s your favorite flavor of plant-based ice cream from Frozen Fruit Co?

This question is so hard to answer… but I guess if I had to choose- Anything with peanut butter and chocolate, the Salted Chocolate Cookie Dough – it’s made with Sweet Laurel cookies and it’s my fav! Also, the seasonal pumpkin spice is one I look forward to every year!! I recently tried the Neapolitan… it was unreal!

Clearly, I cannot just choose one because they are all so amazing.

If I could create my own dream flavor collab at FFC it would be a healthy “cake batter” with swirls of paleo cookies or cookie dough, naturally dyed rainbow sprinkles, and a healthy coconut cream based buttercream swirled throughout! It would be like eating a birthday cake but in ice cream form.

I know… I’m getting a little crazy over here.

Finally, where can people find you online?

People can find me on IG at @jamlovesyams which is my health and wellness/nutrition/pilates page, or my personal page @jamiefriedlander 🙂

Big Love and thank you Jamie.

Indulge Your Sweet Tooth with Frozen Fruit Co.’s Weekend Special: Chocolate “Snickers” Style Caramel

by frozenfruitco / on December 10, 2023 / in Flavors

Welcome to Frozen Fruit Co, where we make plant-based ice cream from simple ingredients you’ve heard of before. Unlike other ice cream stores, one of the things we do at Frozen Fruit Co is a “daily special” flavor. For example, Tuesdays are one of my favorite days because it is “Chocolate Peanut Butter Tuesday”. And, yes – Tuesday is the only day you can get it.

Weekends, though, are even more special. That is because each weekend we ramp up our “ice cream machine to 11” and get our thinking hats on to make something super special for the weekend.

What’s so special about this weekend (9th and 10th December)? – Snickers Caramel

Our Chocolate “Snickers” Style Caramel” is one of our most popular weekend special flavors. Brace yourself for something special as we combine the rich, velvety goodness of chocolate ice cream with the irresistible allure of peanut butter salted caramel. All combined with the crunch of dry roasted peanuts.

INGREDIENTS MATTER

At Frozen Fruit Co. – ingredients matter to us. When we make our plant-based ice creams they have a few requirements:

(1) they have to be made from simple ingredients you’ve heard of before;

(2) they have to be made from as short an ingredient list as possible (the fewer ingredients the better); and

(3) they can only be sweetened with fruit or plant-based sugars – our preference is to mostly use organic date (and where organic date doesn’t work we will use organic agave – this mostly relates to fruit flavors).

Our Chocolate Ice Cream Base:

At the heart of our weekend special is our luscious chocolate ice cream. Crafted with precision and love, our chocolate ice cream has been on our menu since the first day we opened back in July 2016. It has been a stable of our menu and one of our most popular flavors.

Fun Fact – we never planned on making a chocolate flavor. When we first opened our plan was just to make “fruity-flavors”. What changed? Victoria came up with a killer chocolate recipe. It was so good we just had to put it on the menu. The rest is history.

Made from a luxurious blend of coconut cream, premium cocoa, and organic dates. Our Chocolate ice cream is velvety, dairy-free, and completely plant-based, and (we think) it rivals traditional dairy-based options.

Our commitment to quality ingredients ensures that every spoonful is an experience in itself, with a smooth and creamy texture that leaves you craving for more.

The Peanut Butter Salted Caramel Swirl:

How can you take Chocolate ice cream to the next level? Add in caramel of course!

Snickers was one of my favorite chocolate bars growing up. The combination of chocolate, caramel, and peanuts. It just works.

The only issue is how could we make caramel without using any sugar. Traditionally caramel is cooked and melted sugar. However, we don’t use sugar in any of our ice cream and we don’t have any cooking facilities at the store.

How about a Peanut Butter Caramel?

How about a Peanut Butter Caramel? Okay, whilst not a traditional “true” caramel (because it isn’t made from sugar) – it is our take on one. And “wow” is it scrumptious. Our peanut butter salted caramel swirl elevates our Chocolate “Snickers” Style Caramel to a whole new level.

Made with organic unsweetened peanut butter, a touch of organic maple syrup, and dry roasted peanuts, this swirl is a celebration of nutty goodness and sweet decadence. The creamy, savory notes of peanut butter harmonize with the luscious sweetness of caramel, creating a symphony of flavors that dance on your palate.

A Symphony of Textures

What sets our Chocolate “Snickers” Style Caramel apart is the symphony of textures it offers. As you take your first bite, you’ll experience the velvety richness of the chocolate ice cream, followed by the satisfying crunch of dry roasted peanuts in the caramel swirl. The interplay of smooth and crunchy textures creates a sensory experience that keeps you coming back for more. It’s not just ice cream; it’s a celebration of textures that add an extra layer of enjoyment to every bite.

The Process Behind the Perfection

Our commitment to quality doesn’t stop at the ingredients – it extends to the meticulous process of creating this weekend special. The chocolate ice cream base is churned to perfection, ensuring a consistency that mirrors the richness of traditional ice cream. As for the peanut butter salted caramel swirl, it’s prepared in small batches, allowing us to achieve the perfect balance of sweetness and saltiness. The result is one of our top three most popular weekend specials of all time.

Making Someone’s Day Better

At Frozen Fruit Co our main philosophy is to “make someone’s day better”. How do we do this? It starts with how we make our ice cream (made from plant-based ingredients you’ve heard of and sweetened with only natural sugars like organic date or agave).

Our Chocolate “Snickers” Style Caramel is a testament to this commitment. Free from dairy, refined sugars, and artificial additives or preservatives. This weekend special allows you to treat yourself without compromising on your values or well-being. It’s a treat you can feel better about eating without compromising on what you love about “ice cream”.

But it doesn’t stop there.

From the way you feel when you enter the store (we use bright colors in the store), how we interact with you, to how our ice cream makes you feel hours later. Ice cream is a treat whether it is plant-based or not. Getting a scoop should bring a smile to your face and make your day better (even if only for a few moments).

Pairing Suggestions

Indulging in our Chocolate “Snickers” Style Caramel is an experience, and we encourage you to savor it to the fullest. Whether you choose to enjoy it in a cone or a cup, the possibilities for pairing are endless.

For a truly decadent treat, consider adding some extra organic unsweetened peanut butter to your scoop (that would be the option for a “peanut butter-holic” like me) or topping it with a sprinkle of nuts or almonds for some extra crunch.

If you are looking for another flavor to pair it with our recommendation would have to be Vanilla. You can’t go wrong with a chocolate/vanilla combo. It is a classic.

Some Final Thoughts

Chocolate “Snickers” Caramel will be available this weekend (09 and 10 December 2023) from our Montana Ave Store.

Remember the weekend special changes each weekend. However, if you missed it don’t worry this flavor is so popular we try and make it available at least once every 4 weeks or so.

In the interim here are some upcoming Weekend specials coming in December:

Peppermint Fudge
Eggnog Choc Fudge
Chocolate Brownie
Chocolate Vanilla Fudge Swirl

BIG LOVE and remember you are amazing.

Michael and Victoria

Image of a chocolate ice cream scoop at frozen fruit co in a polka dot cup with a wooden spoon being held in the hand by a person

Chocolate Peanut Butter Tuesdays

by frozenfruitco / on February 22, 2020 / in Articles, Flavors

WARNING: From the get-go, we want to be honest. If you do not like peanut butter this blog piece and Chocolate Peanut Butter Tuesdays are probably not going to be of much interest to you. We apologize – but we are unbiased towards all things Peanut Butter.

How can you improve on Chocolate? Surely, it is just one of those things in life which you cannot improve. As the saying goes:

“There is nothing better than a friend, unless it is a friend with chocolate.”

― Linda Grayson

And we couldn’t agree more. However, what if we told you there is a way to improve Chocolate? And no we are not crazy. We found a way and all it involves is one extra ingredient.

What is that one ingredient?

Well, it’s nothing other than rich, creamy, decadent peanut butter. Say hello to our new Chocolate Peanut Butter. Made from coconut milk, cocoa, date and a swirl of unsweetened peanut butter. That’s it.

Is this a new flavor?

Nope, it isn’t. We have done our Chocolate Peanut Butter Flavor before. In fact, it is possibly our most popular and requested flavor. We just have never made it a staple on the menu. We don’t like running nuts through our ice cream machinery so mix in the Peanut Butter by hand after it is made. It is a true work out.

Chocolate Peanut Butter Tuesdays

We get asked about this flavor so much that we decided to introduce it one day a week at the store. On a Tuesday. Hence forth let Tuesdays be known no longer as Tuesday (named after the Nordic god Tyr – in case you were interested – also how do you even pronounce that “Tyr”) but as “Chocolate Peanut Butter Tuesdays”.

Why only Tuesday?

“Okay, seriously why are you doing this flavor only one day a week and only on a Tuesday?”

Great question. It is a combination of Economics and Production. The flavor is so popular and so intensive to make we decided to limit it to one day of the week. This will just make you wanted it more. Plus Tuesdays are a slower day of the week if we are being completely honest.

Can I get it on Wednesday?

No.

How about on Friday?

No.

What about on a Sunday?

Er…No.

Hold on – what about on Monday?

Seriously!? It is only available on a Tuesday – hence “Chocolate Peanut Butter Tuesdays”

Oh, okay I get it. What about on a Saturday?

We are not even going to answer that.

What type of Peanut Butter do you use?

We get asked this question a lot on this flavor. We use Wholefoods 365 Creamy No Sugar Added Peanut Butter. It made from dry roasted peanuts and salt. We like it because of the simple and clean ingredient list and that it is unsweetened.

Final Thoughts

We love Peanut Butter, but if you don’t do not worry we only have this flavor one day of the week and we always have our other flavors. If you love PB then we will see you on Tuesdays.

Big Love ️

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A cup open passion fruit on a wooden table

Everything You Need To Know About Passion Fruit

by frozenfruitco / on February 4, 2020 / in Articles, Everything you need to know about

Ah Passion Fruit! How do we adore you. Tart, tangy and sour. It is THE tropical fruit. But, how much do we know about these little yellow (or is it purple) fruits? To mark the return of Passion Fruit to the store this February we thought we go a little further.

So, without further ado here is…everything you need to know about Passion Fruit.

Is it One Word or Two Words?

First, the elephant in the room. Is it spelled “Passionfruit” or “Passion Fruit”?

Well, it seems like it depends. “Webster’s New World Dictionary of American Language, spells it as two words – “passion fruit”, but defines the word as: “the fruit of a passionflower”. Speak to an Australian or New Zealander and they will quickly tell you that it is one word – “Passionfruit”. If you want to get technical you could spell it three different ways “Passion-Fruit”, “Passionfruit” or “Passion Fruit”. Personally, we tend to go with whatever is mostly commonly used locally – which in mainland USA tends to the “Passion Fruit” (two words).

If you want to get even more technical on the topic then Passion Fruit isn’t even called Passion Fruit everywhere you go. For example, visiting Hawaii then you have probably had Liliko’i (yep, that’s passion fruit). In Brazil it’s called Maracuya and in South Africa they call it Granadilla.

While we are on the topic we might as well give you all the different names for Passion Fruit in the world least you should be in desperate need for it anywhere you go:

mburucuyá – Argentina, Paraguay and Uruguay
maracujá – Brazil and Portugal
maracuyá (yellow variety) or gulupa (purple variety) – Columbia
maracuyá – Bolivia,Costa Rica, Panama, Ecuador, Mexico, Honduras and Peru
chinola – Dominican Republic
lilikoi – Hawaii
markisa – Indonesia
sweet cup – Jamaica
calala – Nicaragua (a sweet-tasting juice is made when the fruit is cut in half and boiled in water)
parcha – Puerto Rico
granadilla (purple variety)or granadilla (yellow variety) – South Africa
parchita – Venezuela

What is it?

The fruit of the Passiflora, aka Passion Flower. It is a small edible fruit which is extreme tart and tropical in taste. Its name stems from around 1700 when missionaries to Brazil used the fruit to try and educate indigenous locals to Christianity. The plants components were named after an emblem in the Passion of Jesus – hence Passionflower and Passion Fruit. The fruits themselves have hard outer casings and contain sweet, tart and juicy yellow interiors with black seeds

Passion Fruit comes in two different varieties: Purple and Yellow.

Purple: originating from South America, the purple passion fruit is rich in flavor and juicy

Yellow: originates from much more tropical regions. It is usually bigger than the purple variety and less flavorsome.

What does it taste like?

A strong sour, tropical and tart flavor.

Nutritional Information

100g Passion Fruit contain:

Energy 97 Kcal

Carbohydrates 23.83 g

Protein 2.20 g

Total Fat 0.70 g

Cholesterol 0 mg

Fiber 10.40 g

Source – USDA National Nutrition Database

What we do with Passion Fruit?

We truly believe that Passion Fruit is something heavenly to taste and enjoy. For us, it is best when it is left to show off its signature tart and tropical flavor profiles. We don’t want any creaminess messing with it, so we mix it with pineapple and sweeten it naturally with some natural fruit extracts of apple, pear and peach (this helps take off the edge off of that signature tartness). The result is something which is not creamy, but is busting with flavor – tropical, tart and refreshing.

Final Thoughts

If you love tart things then Passion Fruit is a tart-lovers dream. If you have learnt anything from this blog we hope that it is the ability to find these amazing little fruits anywhere in the world on your travels. Even if those travel only lead you our little vegan plant based ice cream store for some Passion Fruit (two words) goodness.

Let the Passion see the Fruit.

Big Love

P.S. our Passion Fruit flavor will be at our Montana Ave store for the month of February 2020 if you wanted to try it.

An image of someone crossed legged with their hands in a praying position whilst doing yoga

Yoga Sculpt: What Is It and 5 Movements You Can Try At Home

by frozenfruitco / on January 27, 2020 / in Articles, Guest Blog

Confession: I am a yoga teacher who used to hate yoga. And then I found yoga sculpt.

Growing up as a competitive athlete (playing soccer from the age of four through college), I never viewed yoga as a workout. I figured it was basically a fancy word for stretching. (Never mind I was always very self-conscious over my tight hips and severe lack of flexibility.)

When I moved to LA, I really tried to get into yoga, but I found myself often getting frustrated; I was annoyed with the slow pace, angry the people next to be were bending like pretzels with ease and restless in Savasana. Lying still for two minutes and focusing on my breath? I’ll just nama-stay-away.

But then I tried a yoga sculpt class at Corepower Yoga. Not really by choice but because my company was offering a free class and hey, if it’s free it’s for me. Still, I didn’t expect to be challenged and went in with little to no expectations. But 60 minutes later, I was transformed, having never experienced a workout quite like it.

What is Yoga Sculpt?

You see, yoga sculpt is a 60-minute class in a heated environment (usually about 93-95 degrees) that incorporates hand weights, cardio bursts and signature yoga postures. First you flow, then you go. One minute you are doing burpees or bicep curls and the next you are bowing your head to seal in your practice.

Sculpt is the perfect blend of mind and body, providing a calorie and fat-burning workout and the many mental benefits of yoga. Plus, it’s set to the beat, so you can do squats along to Lizzo’s latest bop. What’s not to love?

Two years after trying that first class, I am now a Yoga Sculpt teacher, something my teenage self would’ve refused to believe.

Given my background as an athlete, my classes are all about muscle engagement and compound movements, which work out two or more muscle groups at once. The best thing about compound movements if you can customize and modify based on your fitness level, whether you have never done a down-dog in your life or are a regular at Cross Fit.

Five Yoga Sculpt Movements You Can Try At Home

Here are five (customizable) compound movements you can try at home to give you a small sampling of what a yoga sculpt class can look like.

1. Head, Shoulders, Knees and Toes, Adult Version

We all remember that game we played as a kid, right? Well, this is the workout version of it that is a great way to shake up your normal plank game and seriously test your core’s stability and strength.

Starting in a high plank (shoulders stacked over your wrists, hips in line with your shoulders and the sides of your neck lengthened with your chin off your chest), slowly tap your head with your right hand then place it down; then tap it with your left hand. Your right hand will then tap your left shoulder, with your left taping your right. From there, your right hand taps your left knee as your drive it in toward your chest, repeat on the opposite side. Finally—you guessed it!—your right hand taps your left toe without driving your tailbone up towards the sky, repeat on the other side.

The key here is to go slow and control the movement, resisting the urge to swing your hips; they should remain stable thanks to your core. Repeat five times and feel free to sing the song as you do it.

2. Squats With a Controlled Pulse

Any sculpt class will contain a lot of squat variations as you are looking to engage your glutes, one of the largest muscles in your body, and leg muscles in different ways to always keep them guessing. That’s why I love adding pulses into the mix, which restricts the blood flow to your muscles, shocking them when you release the small controlled motion and go into the bigger movement.

For this one, start with your feet hips-width distance apart with a slight bend in your knees and your core engaged, with the option to hold one heavy weight at chest-level.

Squat down, keeping your knees stacked over your ankles, like you are sitting your hips down into a chair with your chest lifted. After a milli-second hold, pulse your hips up one inch and down one inch, slow and controlled, before standing back up. You really want to feel the burn in your quads here, especially controlling that small pulse up and down, keeping that controlled movement in your hips and not bouncing from your knees.

You can even add in a shoulder press here too, lifting the weight above your head as you rise in your full squat.

3. Crescent Lunge Lunges

Another lower body exercise, begin in a crescent lunge position, with your right knee stacked over your right ankle and your hips square and even with one another (think of the headlights on your car). With your shoulders stacked over your hips and your belly button pulled to your spine to fire up your core, lower your back knee to hover one to two inches off of the mat, hold for about a half-second before rising.

You can make this a compound movement (aka get even more bang for your buck!) by holding onto your weights and/or adding in a hammer curl (palms face one another, elbows glued to your side body), lifting and lowering your weights as you lift and lower your back knee.

Repeat on the other side, and it’s super important here to keep your front knee stacked over your front ankle; it should never jut out over as this movement is all about your back knee. You can also add in pulses (Can you tell I like pulses?) after your set of lunges by hovering your back knee one to two inches off of your mat and pulsing up one inch and down one inch, slow and controlled.

4. Glute Bridges With a Chest Press

Again, another compound movement possibility, as this can turn into a full-body workout if you are pressed on time or looking for an added challenge.

Lying on your back, bring your feet a little wide than hips-width distance apart and walk your heels close to your glutes. If you just want to focus on your booty, you can bring a set of weights to your hips, one in each hand to add a bit more weight to your glute bridges.

If you want to add in the chest press, bring your elbows out to a T by your sides with a weight in each hand. Throughout this exercise, keep your head and neck on the mat with your gaze straight up and no tuck of your chin to your chest.

Press through your heels to drive your hips up toward the sky, and if you are adding the chest, lift your weights to meet (but not touch) directly in front of your chest. As you lower down, hover your elbows and lower back one-to-two inches off the mat, resisting the urge to rest them down.

5. Obliques Twists in Horse Squat

This pose seems super easy. But it’s also super easy to mess up as many people end up working their arms and shoulders over those tiny oblique muscles by our rib cage. Just know that’s where we are targeting with this one.

Bring your feet farther than hips-width distance apart, with your heels in and toes pointing out. Sink down into a squat with your chest lifted, shoulders stacked over your hips and your tailbone down. Your knees should be tracking in line with your toes. You there? Great, now sit down another two inches.

Now grab your weights (one weight or two, it’s up to you!) and glue it into your chest. DO NOT LET THEM MOVE SERIOUSLY, DO NOT. PRETEND IT IS A PINT OF FROZEN FRUIT CO.’S SALTED CHOCOLATE AND DON’T LET IT GO. Now, using your left side oblique, twist your upper-body to the right before twisting back to center. Repeat on the other side, never letting your weights leave your chest. It’s a tiny, tiny, tiny movement but it is far more effective than just swinging your weights from side to side using your arms and shoulders. Also, your hips and legs aren’t moving here, so hold down in that horse squat!

Ready for more?

You can sculpt with me Saturdays at 5:30 p.m. and 7:30 p.m. at Corepower’s Studio City location and Mondays at 6 p.m. at the Hollywood location. And your first week of classes is free if you are a new student.

Namaste!

Tierney Bricker

This was a Guest Blog written by Tierney Bricker. Follow Tierney on Instagram at @tbrick2 or message her on Instagram if you have any questions on Yoga Sculpt. Big Love.

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A photo of a cup of matcha with a heart latte art on a wooden table

Everything You Need To Know About Matcha

by frozenfruitco / on January 21, 2020 / in Articles, What Is...

The beginning of January we launched, for only the second time ever, our limited edition Matcha flavor at our Santa Monica Store. If we are going to be completely honest, we had no idea how much of a hit it would be. If anything its second run in the store has been even more popular. Made from coconut cream, dates and Matcha (that is literally it) – this flavor got us wanting to learn a little more about this green-leafed, green powdered creation which (let’s face it) is taking over the world. Okay, it may not be taking over the world (yet), but it is responsible for some of the best memes out there. “I LOVE YOU SO MATCHA”, “THANK YOU SO MATCHA”, “WE’RE THE PERFECT MATCHA” and “YOU’VE MET YOUR MATCHA”.

But, what is Matcha and why has it taken us all by storm? Well, fear not, because in this blog piece we wanted to share everything you need to know about Matcha.

What is Matcha?

“What on earth is Matcha?“, if you find yourself thinking this every time you enter a coffee shop (or a vegan plant-based ice cream store) then this is for you.

Derived from plants called Camellia Sinensis, Matcha is more familiarly known to you and me as Green Tea.

“Hold on you may be thinking. I have had green tea and Matcha is nothing like it”. And you are not wrong. You see whilst Matcha comes from the same leaves and plants that make your Green Tea it differs in that it is the powdered form of the Green Tea leaves.

Matcha is 100% Green Tea leaves that have been ground into a finely powdered concentrate. The result. Stronger flavor and tasting experiences. In fact, the concentration of the Green Tea leaves (by drying them out and then disintegrating them into dust) ends up completely changing the flavor of the Green Tea. Giving Matcha it’s distinctive richer and more buttery flavors as a result.

It’s just a Hollywood Fad, Right?

Actually, no. Matcha has been a popular drink in China and Japan for centuries. In fact, Matcha is old. Like really, really old. Its origins can be traced back all the way to the 7th – 10th centuries Tang Dynasty in China. Tea harvesters would steam tea leaves into bricks in order to make them easier to transport. The resulting Green Tea leaf bricks would then be re-constituted by roasting and crushing the leaves and then mixing the resulting powder with water.

Is Matcha good for you?

Yes. It is loaded (and when we say loaded we mean loaded to the max) with antioxidants. Reports put it as having 137 times more antioxidants than regular Green Tea does.

It is also loaded (there’s that word again) with polyphenols, which purportedly help prevent cancer, heart disease, and regulated blood sugar levels. It is grown in the shade so has more chlorophyll (which is the latest thing in detox) and because you are eating the whole leaves you even get some fiber.

Oh, but it does not stop there. Some reports even go as far as to say that the high levels of catechins in Green Tea can help burn calories. A study from the American Journal of Clinical Nutrition showed that consuming Green Tea can increase your calorie-burning rate from 8 to 10 percent and that drinking Matcha before a workout can result in 25 percent more fat burning during exercise.

Feeling stressed? Drink Matcha. That’s right. Those little green leaves contain L-Theanine which can help create a calming and relaxing effect as well as the production of hormones dopamine and serotonin (you definitely want more of these – you can see why in our blog post 3 Ways To Instantly Increase Happiness).

Is it really that good for you?

Yes. Did you not read the above? Now you do have to be careful with the type of Matcha you buy and use. A lot of Matchas are sweetened or contain milk. You also want to be careful with Matcha from China as these tend to have slightly elevated levels of lead in them from the soil. Always make sure you pick the best Matcha and from a reputable source.

Still not convinced by Matcha?

If you still need convincing then how about the fact that most people in Japan credit their long lives due to the high antioxidants in Matcha. You want to live long – then you should probably drink some Matcha – apparently.

Is Matcha Caffeinated?

“But, wait. I heard Matcha is caffeinated. A small cup will keep me up for hours”.

First, the elephant in the room – caffeine. This is probably the most common question we get asked about our Matcha Vegan Plant-Based Ice Cream. In short, yes. Matcha is naturally caffeinated. Green Tea leaves contain about 5-6 per cent caffeine. A usual cup of Matcha will contain about 70mg of caffeine (approximately). A cup of coffee, by comparison, has around 163mg of caffeine.

So, yes Matcha is caffeinated but not as much as coffee. There you go. You now know the answer.

Remember, caffeine affects people in different ways. So, if you can’t have a coffee past 2pm in the afternoon you probably shouldn’t have a Matcha after this point in time either. Make some caffeine ground rules and follow them (if you are curious our Matcha Vegan Plant-Based Ice Cream only has a very small amount of Matcha in it – around 40g per gallon made – so much much less than a cup of freshly made Matcha).

In Summary…

Matcha is not a Hollywood fad. If anything it is about as close to a modern-day “superhero” any food could be. Feeling tired? Want to lose some weight? Increase happiness maybe? Or just live a long time. Then go drink some Matcha (or if you are feeling creative have some Matcha Plant-Based Vegan Ice Cream made by Frozen Fruit Co).

Big Love

P.S. Matcha is currently a limited edition flavor at our Montana Ave Store until 31 January 2020. After then…who knows.

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someone walking in the forest jumping for joy

3 Ways To Instantly Increase Happiness

by frozenfruitco / on January 14, 2020 / in Articles

Hello lovely people!

It is officially the second week of January and according to the internet, Monday 13 January was officially the most depressing day of the year (boo). In fact, the second Monday of the New Year is officially known as “Blue Monday”. Yep, Blue Monday is a thing. That’s why in this blog post we wanted to share with you some easy and sure-fire ways to shake off those January Blues and increase your happiness levels (and no they do not involve eating our delicious plant based ice cream – although that should be one of them) – we want to be as insightful and helpful as possible to you lovely people.

But first…

What is Blue Monday

Blue Monday is the name given to a day in January (typically the first Monday of the month – although in 2020 it is actually the second Monday of the month) claimed to be the most depressing day of the year. The concept was first coined in a 2005 press release from holiday company Sky Travel (go figure) which claimed to have calculated the date using equations. Basically, the whole thing is a pseudoscience – essentially not scientifically determined at all. That said it did get us thinking – what are some sneaky shortcuts we could use in everyday life to help us beat off those times we start to feel blue and increase those happiness levels. Because let’s face it – we all want to be happier.

It’s all about Science

The reality is our moods are very much chemical. Mostly how we feel and act are determined by a small number of chemicals in our brains: Oxytocin, Serotonin, Cortisol and Dopamine (to name the main culprits).

Oxytocin: the love feeling. It makes people feel good and is released when we feel secure and connected.

Serotonin: the feeling of calm. It makes us feel comforted.

Cortisol: the feeling of stress. It makes us engage in our fight or flight response.

Dopamine: the feeling of pleasure. Rewards us for behaviors we enjoy.

Believe it or not, there are some ways of controlling how much our bodies produce these hormones. By using little tricks we can help influence the impact these chemicals have on us.

3 Ways To Increase Happiness

1. Positively reminiscing

One-way Serotonin is released is by positively reminiscing (i.e. thinking about positive memories). Simply reflect on your past focusing on those achievements, goals or events that made you happy. Boom – instant Serotonin boost. Look through old photos or have a specific memory to hand and a photo you carry with you to remind you of those events. Use it when you are feeling down.

2. Reward yourself more often

Reward yourself daily for the completion of small tasks. Dopamine is released when we feel pleasure, get a reward or receive gifts. So, to get a Dopamine hit make sure you are constantly rewarding yourself for every and any little task or objective you complete. The reward does not have to be large or extravagant – it could be merely something like a cup of coffee you have been waiting to have or to watch a film if you complete a task.

3. Embrace Hugging

Oxytocin is produced by the people around us. The moment you start to feel in a bad mood find someone, anyone (preferably someone you know and love) to hug. Hugging can help increase that warm and fuzzy feeling which helps produce Oxytocin. Hugging your spouse or partner on a regular basis can also help to increase Oxytocin and your relationship. Hugging – who knew. If you are not a hugger maybe it is time to change.

It all about Chemicals

Semi-Sonic were on to something when they sang the song “Chemicals” because the reality is it is all about chemicals. Even if we don’t feel like it is, how we act, feel and interact with others can be controlled if we learn to understand and control how our brains work. The next time you start to feel down reward yourself, reminisce and go hug someone you care about. Sometimes it is the small things that can make a difference (that and eating some plant based vegan ice cream…obviously).

Big Love

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