What's that Ingredient? - Part 1

My mom referred this blog to one of her coworkers, and her coworker mentioned that she wasn't familiar with some of the ingredients. I decided to talk about a few of my most popular ingredients in this post.

Fortunately, as many people are becoming more health conscious, a lot of these items are available in many grocery stores. Of course, location of these items can vary by state (or country), but this is just a general guide to help you along the way.

I took my camera to the store with me but I wasn't able to get all of the footage I needed because my memory card doesn't hold much (boo!).  I will record part 2 in a few weeks but here's part 1 right now. 

Coconut nectar-I've been using this one a lot lately; ever since soulvegmama recommended it.  It has a lower glycemic level than agave and is made from the sap of a coconut tree's blossom.  The consistency is very thick and it can be used in recipes and as syrup on waffles and pancakes.

Vegan Cheese-there are many brands of vegan cheese and all aren't created equal (some are terrible).  I use Follow Your Heart in my recipes, which is a soy based product.  Daiya is made out of tapicoa and is more prone to mold because of the lack of preservatives.  I recently opened a package with mold and not only did the company replace it but also sent me 3 additional coupons for free bags.

Medjool Dates: These dates are large and super sweet. They're awesome in raw vegan desserts like fudge cake and strawberry creme cheesecake

Agave Nectar-It's used often as a sweetener in desserts. The taste is very similar to honey

Tofu-Is made from the curd of mashed soybeans and typically in a tub of water when purchased.  It is very versatile and takes on the flavor of whatever you cook it in.

Tempeh-An Indonesian dish made by deep-frying fermented soybeans-also very versatile but can have a bitter aftertaste and flavor if not steamed or boiled prior to preparing in a recipe.

See this video for additional information

Vegan margarine-The only brand I use is Earth Balance and the taste is the same as traditional margarine

Young Thai Coconut- I use the meat from the coconut to make ice cream for the boys and they enjoy drinking the coconut water

Ginger-has a spicy flavor if you use too much. Ginger is great in smoothies and for juicing

Almond butter-Isgreat as a snack with fresh fruit and making granola

Is there an ingredient you would like me to discuss in part 2? Leave a comment below and I will include it.

Thank you so much for reading.

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