Here’s a list of ingredients and resources that I use personally and recommend. This list is always growing, so come back regularly! I have a ton more to add! I am from Canada but will try to add USA items/brands as well! 🙂
Almond Flour ~ You can make your own almond flour at home using raw organic almonds. This is the cheapest way to do it. However, not everyone has time to grind down their almonds. Here is my favorite brand: JK Gourmet, (http://www.jkgourmet.ca) It’s cheaper to buy in BULK. It will save you a ton of $. (I don’t use Bob’s Red Mill brand. It’s a coarse almond meal). A fine powdered almond flour is a MUST to have the recipes turn out successfully.
Almond Milk ~ You can make your own almond milk at home from organic almonds and filtered water. However, we don’t always have time to prepare this in advance or in bulk. The best brands I have found are “Pacific Natural Foods”, “365 Organics” and “Blue Diamond”. Some of these are USA & CAN products. You ALWAYS want to purchase the “Certified Organic” version and make sure it is UNSWEETENED. You can get it with vanilla or chocolate..but the “original” flavor has the least amount of ingredients in it. You can always flavor your almond milk on your own with organic ingredients that you can control (cocoa powder, pure vanilla, fresh berries, xylitol, stevia, etc…).
Arrowroot Powder ~ Arrowroot is a natural alternative to cornstarch. I use it in (soups, desserts, frostings, raw dishes) that need to be thickened.
Baking Powder ~ Should always be “aluminum FREE“
Recent medical reports suggest that ingested aluminum has a direct link to Alzheimer’s, attention deficit disorder, bone degeneration, kidney dysfunction, and even Parkinson’s disease. Studies have also shown that aluminum salts can be absorbed from the intestines and concentrated in various human tissues. Most baking powder products, a staple in some households, contain toxic levels of aluminum.
With all this known, you probably would wonder why aluminum is allowed in baking powder and why anyone would use it. The baking powders that contain aluminum are ‘double-acting’ indicating that although some of the leavening power is released when the mix is prepared, the greater leavening takes place when the item is baked. This produces a very fine, light texture, and is appreciated particularly in commercial baking, where mixes often sit for long periods before they go into the oven. But it is not necessary for your baking. For a lighter texture, just bake the mix immediately.
Also, if you’ve ever experienced a bitter, “tinny” flavor when biting into a muffin, that’s because of the baking powder used—and often the overuse of it. Using aluminum free baking powder not only will keep you from ingesting aluminum, but will also take away that bitter flavor.
Baking Soda ~ (aluminum-free, chemical-free, make sure it’s water processed and not chemically created).
Butter ~ We use cows milk “L’Ancetre” certified organic. You can get it salted or unsalted. Because I am allergic to “Casein”, “Lactose” and other cows milk products. I have switched to “GOATS MILK” butter. I use “LIBERTE” Liberte Goats Milk Butter. Also to avoid the casein and lactose in dairy you can eat…”GHEE“. You should have it organic and from grass fed cows. Grass Fed Organic Ghee
What is Ghee?
Ghee is a clarified butter used in Middle Eastern and Asian cooking. It is common in Indian cuisine, but you will find it in Middle Eastern recipes as well.
By heating butter, the fat and moisture are separated, and the butter fat is then spooned from the top – the result is ghee!Ghee has a longer shelf life than standard butter and has a nutty, unique flavor. In Middle Eastern countries, it is used to replace oils and butter in recipes. It makes an excellent oil for sauteing vegetables. You may be able to purchase ghee in your local supermarket in the ethnic food section. It may be labeled as “clarified butter” or “ghee”.
Using a medium saucepan, heat butter on medium heat. Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth. Allow the oil to become clear. Once clear, remove from heat and allow to cool for 15 minutes. After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth. Put lid on container and store on shelf.
Hewitt’s Goats Milk Unsalted Butter
Cacao Powder – RAW & Organic ~ Unsweetened “Organic Criollo Arriba Cacao Powder”.
♥ Gluten-free, Vegan, Organic, Raw, Nut-Free, Soy-Free, Kosher, non-
Chia Seeds ~ The chia seed is an amazing food. Loaded with EFA fatty acids, sugar free, a bit of protein and calcium, and a great source of fiber and manganese. Use them in shakes, desserts, soups, etc to add nutrition and naturally thicken the liquid or filling.
(In place of EGGS, take 1 tbsp of chia seeds and then add 3 tbsp of water. Let sit for 15-30 mins and you will have a CHIA GEL. 1 tbsp of chia gel to 3 tbsp of water EQUALS = 1 egg)
1/3 cup chia seeds
2 cups of water
Put the chia seeds and the water into a jar with a tight-fitting lid, such as a Mason jar.Make sure the lid is properly closed.
Shake it up until the seeds are blended with the water. Now what you need to do is…
…Let the jar sit for a minimum of 10 minutes before you start eating the gel. Shake it again or open the jar and whisk the contents before eating. You don’t have to do this every time you eat it – just do it this one time as part of the preparation of the chia gel.
Some people like to leave the gel anywhere from half an hour to overnight before they use it, as they believe this increases the nutrient value of the gel.
Once your chia gel is ready, STORE IT IN THE FRIDGE. It will keep for several days. I’ve read that it keeps for 2 weeks, but I like to use it within 4 – 5 days.
Dry chia seeds do not need refrigeration.
For a smoother gel:
Use the same ingredients but, before mixing the water and chia, grind the seeds into a powder in a clean coffee bean grinder.
How to Use Chia Seeds
Dark Chocolate Drops 74% Cacao ~ DAGOBA CHOCODROPS
(Nutrititional Info @ Link) DAGOBA CHOCODROPS
Unsweetened Chocolate For Baking ~ DAGOBA
(Nutrititional Info @ Link) DAGOBA UNSWEETENED CHOCOLATE
Unsweetened Chocolate For Baking – BAKERS
Baker’s Unsweetened Chocolate Squares are 8 individually wrapped 28 g (1 oz) squares. Unsweetened chocolate is made with solid chocolate liquor with nothing added. Too bitter to eat but lends a great chocolate flavour to brownies and cakes or making your own chocolate chips just add your own sugar to taste. It is made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers. Unsweetened is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking.
I add coconut oil and powdered xylitol for sweetening it into a DOUBLE BOILER. When melted, lay in tray about half centimeter or so thick. Freeze then break into chunks).
Coconut Butter – I prefer the Artisana Brand, always the raw version. It’ll be located on your grocery store shelf either next to the coconut oil or the nut butters. Coconut Butter is different from coconut oil, it’s made with the flesh of the coconut as well, so it’s more of a food than an oil. Also the NUTIVA brand is also good! NUTIVA
Coconut Flour ~ Right now I am using “Bobs Red Mill” brand. (Details @ Link) Organic Coconut Flour
Wilderness Family Natural Organic Coconut Flour
Wilderness Family Naturals Organic Coconut Flour
Coconut Milk ~ In your grocery store, look for the brands “The Thai Kitchen” and “Thai”. Always purchase the full-fat version (over “lite”) and certified organic. Make sure to read the ingredients for fillers and chemicals. And stay away from the refrigerated versions that have been popping up lately. These contain “carrageenan” (a petroleum product) used as a preservative.
Coconut Oil ~ Organic cold-pressed extra-virgin
Grapeseed Oil ~ I use a few different ones at times. “Mantova & Carapelli“. As long as you use products in it’s purest form as much as possible! 🙂
Hemp Seeds ~ Hemp seeds are one of natures most perfect foods. In just 3 Tablespoons, you’ll find 22 grams of protein, the prefect ratio of EFA fatty acids, and healthy carbohydrates and fiber. They are virtually tasteless, tiny, soft seeds that you can add to just about any meal to boost the protein and nutrition! I add to my Greek yogurt with berries, salads, soups, smoothies, and baked goods. Be sure to store these in your fridge in an airtight container after opening as they can go rancid quickly at room temp.
Himalayan Crystal Sea Salt ~ You’ll want to have a salt grinder for this, but SO worth it! Not only for the taste, but the purity and health benefits. Himalayan sea salt comes from nature, the sea! Over time, the salt was laid down in what is now the Himalayan mountains. One of nature’s greatest gifts, it contains 84 minerals in the ratios found not only in the ocean, but… guess where else? Our cellular fluid!
HONEY (RAW) ~ RAW organic honey (I use “Dutchman’s Gold RAW Honey” Dutchman’s Gold RAW Honey)
Kosher Salt ~ contains no additives or sugar. What is Kosher Salt: Kosher Salt
Olive Oil ~ organic, cold-pressed, extra virgin. I use 2 brands most of the time “Calamata & Bertolli”.
Raw Butters ~ As long as they are RAW and unsweetened you are fine. Just add berries, xylitol, stevia etc. to sweeten it. I often use this brand:
Stevita Stevia ~ This is THE BEST brand of Stevia. I’ve tested several Stevia brands, and Stevita ranks supreme and is extremely cost effective. Stevita prides themselves in using the highest quality of pure organic Stevia (95% stevisoides, where as most commercial companies use 85% or less of pure stevia…). This prevents that bitter aftertaste, which most people will notice from low quality Stevia brands. I’ve used all the Stevita Stevia options: liquid, pure powder, spoonable, Supreme, and flavors. They’re all awesome! It’s always good to have liquid on hand for sweetening melted chocolate, whipped cream, or other frosting/liquid treats. Though I do tend to use xylitol a little more than Stevia at times. STEVIA
Vanilla Extract ~ PURE, and unsweetened – extracted in alcohol, not propylene glycol!
“Simply Organic” brand.
Vanilla Powder ~ 100% Pure Certified Organic Whole Vanilla Bean Powder. Made from ground whole beans, nothing else added. This is a pure vanilla product. Delicious aroma and flavor.
Xylitol ~ Watch out for common brands on store shelves – such as “NOW” brand – which are derived from corn! Right now this is the only brand I know of that is certified non-GMO and only comes from “birch trees”. Xylitol Canada. What is Xylitol read here: What Is Xylitol
Glycemic Index of Sweeteners found here: Glycemic Index of Sweeteners
~ There has been some controversy over if the Xylitol from Emerald Forest is actually derived from “birch trees”. Xylitol Canada is a distributor of Emerald Forest. So I wanted to get to the bottom of it because a youtube video was circulating that “Emerald Forest” was not giving the truth about their products. ~
Here is that youtube video:
But I heard back from them and this is what they had to say:
Xylitol is commonly made from corn. Shortly before we bought out Emerald Forest, they made the decision to switch over to hardwood based xylitol, due to increasing consumer demand. Emerald Forest/Xyla xylitol is derived exclusively from North American hardwood trees, no corn at all, and made in the United States, not China. Here is a press release outlining the details: http://newhope360.com/managing-your-business/emerald-forest-sugar-launches-us-hardwood-based-xylitol Most people don’t experience any stomach upset, but xylitol is something your system adapts to, so as you get used to it any side effects go away.
As to the processing of xylitol, it is a proprietary process but I can tell you that we have used two methods, one of which is a nickel process, and the other is fermentation. The nickel is not added to the xylitol in any step – rather, it is used as a catalyst to assist in the hydrogenation of xylitol, and it is then removed – at no time is it actually present in the xylitol itself. The hydrogenation is what turns xylose into xylitol (not to be confused with the hydrogenation of fats, which creates a rather unhealthy trans-fat!). I hope this helps – let me know if you have any more questions!
Jessica Yates | Sales Team
Xylitol Canada Inc.
160 Davenport Rd | Toronto, Ontario, M5R1J2
Office: 416-288-1019 | Fax: 416-288-0679