The return of spring also marks the return of Nobó Frozen Goodness. For nobó the Winter months have been a time of incubation, rather than hibernation, we’ve been working hard to perfect our product and to prepare for the sunny (we hope) days ahead. We’ve also made some changes. We hope you’ll agree for the better.
We’ve recently made a switch from almond milk to coconut milk. This change was hard for us to make since we owe the very concept of Frozen Goodness to our dear friend Almond Milk. Sadly we simply couldn’t find a way to make the quantities of almond milk we would need to start supplying to shops, it’s a hands on, labor intensive process and the reality was it just wasn’t feasible to move forward with it. But, in good news, coconuts boast a highly nutritious profile. They are rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut milk also contains Lauric Acid, which is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.
Most of the fats in coconuts is in the form of medium chain saturated fatty acids (MCFAs). These are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. Good news!
Some things that have stayed the same? We’ve worked hard to keep our Frozen Goodness free from stabilizers, gums, or any other unnecessary nasties or additives…and always will. We still use avocado and cashew nuts to help make our creamy base.
And yes, we still soak our nuts!
Why? Because Cashews contain phytic acid which inhibits the absorption of many important vitamins and minerals including calcium, magnesium, iron, copper and zinc. Once soaked, phytic acids are greatly reduced or removed and the enzymes and minerals in the nuts are more readily available for absorption.
So the result – just a few natural ingredients combined to create a yummy delicious dairy, egg and soya free “ice-cream”.
Another exciting step for us has been the move into a commercial kitchen in Stoneybatter. We’ve spent the last few weeks setting up our new city centre micro-creamery. We still make our product by hand, in tiny batches, so that we can closely monitor every batch and ensure the highest quality.
We’re also working hard to increase our range of flavors. We’ll be trailing our new vanilla, honey & pecan this Saturday at Marlay Park and have lots and lots of new flavors in the pipeline.
We hope to have many further updates over the coming weeks and months – we’ll be sure to keep you posted!
We have had this magnet stuck to our fridge for years. A daily reminder to be fearless and give it a try.