This is a partial list of definitions of ingredients used in the recipes on this website. Please check back often as this page is continuously updated.
Blackstrap Molasses: thick dark syrupy product of the third boiling from the sugar refining process, and consequently where most of the nutrients reside. Blackstrap molasses is particularly high in iron, B vitamins, and potassium. Unsulphured blackstrap molasses is best.
Blanched Almond Flour: almonds that have had their skins removed and finely ground into a meal. The textures can vary from very mealy to very fine depending on the milling process.
Brown Rice Syrup: a glucose sweetener with mild caramel flavor made from cultured cooked brown rice. During the process the brown rice is exposed to certain enzymes which convert the starches into sugar after which it’s reduced and strained to remove impurities.
Cacao Nibs: small pieces of cacao beans.
Cacao Powder: finely ground cacao beans.
Carob Powder: pulp from the carob pod that’s dried and ground into powder.
Chia Seeds: ancient seeds from the mint family that are used to thicken and gel liquids.
Coconut Butter: ground up meat of the mature brown coconut that includes both the meat and the oil.
Coconut Flour: fresh coconut meat that’s been low-temperature dried then processed into flour.
Coconut Meat: the white meat inside of a young or immature coconut.
Coconut Nectar: low-glycemic thick syrup or sap produced by coconut tree blossoms.
Coconut Oil: oil extracted from the kernel or meat of coconuts.
Coconut/Palm Crystals or Sugar: low-glycemic and nutrient-rich granulated sweetener that tastes similar to brown sugar. Usually made from the sap of coconut palm.
Coconut Vinegar: fermented coconut water or coconut sap.
Coconut Water: clear fluid inside young green coconuts that’s low-glycemic, low calorie, and has a naturally sweet and nutty flavor.
Dried Coconut: shredded, flakes and chips of dried mature brown coconut meat.
Essential Oils: vegetable and fruit-based oils derived from various parts of the plant that contain the most appealing properties of the particular plant.
Flavored Liquid Stevia: a highly concentrated liquid stevia product available in plain and assorted flavors.
Hemp Seeds: from the widely cultivated plant that includes the fiber, oil and seed; of the cannabis family.
Honey: popular high-glycemic sweetener produced by bees from the nectar of flowers. Honey contains numerous nutrients that are well documented but interestingly is the only food that contains pinocembrin, an antioxidant associated with improved brain functioning.
.Maple Syrup: thick syrupy sweetener on the higher-glycemic side known of its distinct and desirable flavor. Maple syrup contains some nutrients specifically zinc and manganese and is always heat-treated.
Medjool Dates: a type of fresh tree fruit (date palm tree) and one of many varieties of dates. It’s known particularly for its size, sweet caramel-like flavor, and juicy flesh.
Nut/Seed Flour or Meal: whole nuts and seeds that have been finely ground into a mealy or fine texture.
Nutritional Yeast: yeast that’s grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. It’s sold as yellow flakes or powder (usually in bulk sections) and often used to add a cheese and/or butter effect to dishes; a good source of vitamin B-12.
Sprouted Grain Flours: grains that have been soaked, sprouted, dried, and then ground into flour.
Stevia: highly-concentrated plant product that comes in many forms and flavors. Stevia is low-glycemic, 10 times sweeter than sugar, and virtually calorie-free.
Superfoods: foods with particularly high phytonutrient content, considered especially effective for healing and maintaining optimum health.
Unfiltered Apple Cider Vinegar: fermented apple cider that is not filtered.