Last week we revealed our four newest flavors (Mocha Maca Crunch, Luna Berry Swirl, Ginger Cookie Caramel, and Chocolate Walnut Brownie), which all feature Coconut Sugar. Since then we've been getting lots of questions on our Facebook and Twitter pages from fans asking about this new sweetener. So here's the lowdown for all you foodies, healthy eaters, and non-dairy ice cream lovers out there. We're sure that you'll be convinced and excited too about this delicious and sustainable sweetener.
Photo courtesy of www.coconutworld.com.
Now, for the moment you've been craving.....Luna & Larry's is proud to present our four new flavors! The evolution of ice cream continues with these new releases which feature Coconut Sugar and Superfoods.
"Introducing new flavors is big news for us because we only do so after a lot of research and development in our home test kitchen, months of testing with our tasting team, and only when we are sure we have a winner," says Larry. "But we are doubly excited this time because of our new ingredient, coconut sugar, which, to our knowledge, no other ice cream maker is using."
Coconut Bliss has been very fortunate, thanks to all of our wonderful fans and loyal customers, that we have been expanding our team here at Bliss Headquarters in Eugene, Oregon. We are pleased to introduce you to this dynamic trio of amazing women that help us keep the Coconut Bliss stocked on shelves and in your freezers.
Although we've been growing, we are still a small company, so we like to keep things all "in the family" so to speak.
Andrea is the wife of Marc, our National Sales Manager. They have two fabulous kids and a new puppy, and although their family has been a part of the Bliss family all along, it's a great pleasure to have Andrea here working alongside us everyday. She came to us from the Eugene Waldorf School, and is now our accounts receivables and order processing maestra.
Victorianna (or Vicki), has long been a friend of Coconut Bliss as well. She often sings kirtan alongside Luna and Lakshmi in Eugene and West coast Festivals, you can see their schedule here. In addition to being a performer and mother, she has had many years of running her own companies, and is now running our National Ambassador Program. She is essentially responsible in co-creating the "Ah Ha" moment on the palates of all who seek the way to a higher taste.
For 2011, we're releasing 4 new flavors for the USA (and if you get Coconut Bliss in Canada, we're making available 2 of our older flavors -- Cherry Amaretto and Chocolate Peanut Butter -- along with 2 of our 4 brand-new 2011 pints. Which 2? Stay tuned for the announement).
I can't say anymore...except that:
a) the sneak peek videos will explain what each flavor is like. See below the fold...
b) we're also sending a box of 4 new flavors to one lucky person! AND we mean a box of 4 pints, with dry ice...right to their door--go here if you want a chance to be considered for it. Cool. Literally.
c) And for more info, go to http://coconutbliss.com/new_flavors
|Video: Flavor 1||Video: Flavor 2||Video: Flavor 3||Video: Flavor 4|
Often times when we are out doing tastings at stores or festivals, people will ask us about Agave. So here are the questions we get asked most frequently. Plus we’ve included more helpful links as well should you want to do some more investigating into this blissfully sweet nectar.
What is Agave? Agave syrup or nectar is a natural sweetener extracted from the Agave plant (we use the pina- the heavy heart of the plant). Traditionally, the indigenous people of Mexico gathered the sweet juice to prepare special celebratory beverages. The Agave plant is considered the “Mexican Tree of Life and Abundance”, and is also known as “honey water” because it flows from the leaves and root when cut...
Where is it from and how is it made? Coconut Bliss sources our Agave from a state-of-the-art, organic certified, cooperatively owned processing facility and farm in Jalisco, Mexico. The process used to make our agave is quite simple. The agave plants naturally thirve in this environment and require no inputs of any kind – no fertilizers, pesticides, herbicides- not even water! The pinas are harvested by hand, cleaned, ground up, and sprayed with water to remove the juice. The juice is then gently heated to break down the inulin into fructose, filtered for impurities, and finally evaporated using only heat and a vacuum to create a thick and luscious syrup.
If you subscribe to our Newsletter (which you should!…just use the link at the bottom of the page), you may have noticed a new section in January’s issue called “Organizations We Love”. It was obvious to all of us here at Bliss Headquarters that our first would be Lost Valley Educational Center.
We were recently asked a very simple and direction question: Are you owned by a dairy?
Here's the simple and direct answer: Lochmead Dairy is now a majority owner of our company, Bliss Unlimited, LLC. Luna and I are still owners as well, but we now own a minority share. Now I'd like to give you a much more in-depth answer that I hope will help you understand our choice and address your concerns as a vegan...
Diana Stobo has written a book called "Naked Bliss"--it's all about healthy 'milk shakes' that are dairy free. And she has goes wild with ingredients, with the result being page after page of incredible combinations. She has reinvented how good a smoothie can be, period.
And Luna & Larry's Coconut Bliss is an ingredient in all of them. Here are three videos of her recent TV appearances where she shows off some of her recipes:
Here's a photo of our current staff, Winter 2010...
From left to right:
(top row)Toby, Marc, Vince, Kim (our newest member!), (middle row)Chris G. , Kiley, Luna, (bottom row) Sue, Lakshmi, Christina, Larry and Bija! We wish you all a wonderful, safe and blissful holiday season. :)
Well this is a tricky subject, being an efficient perfectionist who feels that humans take the world and her resources a little too much for granted--I have wandered the road of an eco warrior for many years now. When I was a wee sprog (little nipper, rambunctious tyke, or to use American diction- 5 or six years old) and about the height of my mother’s knees, I used to ask why people were allowed more than one car per family, and why roads weren’t all built underground, leaving paths through the forest for us to walk through leisurely. Perhaps I was lucky enough to be brought up in the countryside before the big commute (in the UK) of the eighties and nineties got into full swing...