Although native to West Africa, ackee is the national fruit of Jamaica and a popular ingredient in a lot of Jamaican dishes. The pear-shaped fruit turns a yellow-orange colour when ripe and has a spongy and soft flesh inside which is said to be of the same consistency and texture as scrambled eggs.
Add Kala Namak (black salt) and vegan butter to ackee to give it a scrambled egg flavour.
Activated almond nuts are nuts that have been soaked in salt and water for a period of time, this starts the germination process, the nuts are then dehydrated at a cool temperature. Soaking the nuts elevates there nutrient value as well as breaks down compounds that help enhance the nuts digestibility.
Eat activated almonds as a snack (but chew well to benefit from them most) or grind them up over cereal or porridge.
Activated cashew nuts are nuts that have been soaked in salt and water for a period of time, this starts the germination process, the nuts are then dehydrated at a cool temperature. Soaking the nuts elevates there nutrient value as well as breaks down compounds that help enhance the nuts digestibility.
Eat activated cashews as a snack (but chew well to benefit from them most) or grind them up over cereal or porridge.
Charcoal has recently been making its way into lattes and juices, but what exactly is it? Well, activated charcoal is a fine, black powder that is odorless, tasteless, and nontoxic. It is believed to absorb organic toxins and chemicals before they can harm the body, so it’s being added to a lot of edible things like every other superfood because of its digestive health benefits.
Use as a natural tooth whitener; grind up 1-2 teaspoons and mix with water or coconut oil to form a paste, then brush your teeth with it!
Activated macadamia nuts are nuts that have been soaked in salt and water for a period of time, this starts the germination process, the nuts are then dehydrated at a cool temperature. Soaking the nuts elevates there nutrient value as well as breaks down compounds that help enhance the nuts digestibility.
Eat activated macadamia nuts as a snack (but chew well to benefit from them most) or grind them up over cereal or porridge.
Activated walnuts nuts are nuts that have been soaked in salt and water for a period of time, this starts the germination process, the nuts are then dehydrated at a cool temperature. Soaking the nuts elevates there nutrient value as well as breaks down compounds that help enhance the nuts digestibility.
Eat activated walnuts as a snack (but chew well to benefit from them most) or grind them up over cereal or porridge.
This is a brand of oats produced by White’s. They are developed to be high in protein and contain all nine essential amino acids to help with muscle repair and growth. Available in boxes contain six 40g sachets.
Use activoats to make overnight oats for a quick and easy on-the-go breakfast.
This Latino spice mixture used in various countries including Mexico typically contains garlic, oregano, black pepper and turmeric. Adobo is incredibly versatile and can be used to enhance a whole variety of dishes.
To make adobo seasoning, mix together the following in a bowl:
2 tablespoons sweet paprika
2 tablespoons ground sea salt
2 teaspoons ground black pepper
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoons chipotle chile powder
1 teaspoons garlic powder
1/4 Teaspoon Turmeric
Use adobo seasoning in rice dishes to give them a tasty kick.
This jelly like dairy-free substitute for gelatine is made by boiling seaweed. Sold in flakes or powdered form, agar agar is first dissolved in liquid then simmered to thicken. It has no taste, odour or colours and sets more firmly than gelatine. Use in any recipes in place of gelatine.
Use as a way to thicken and set homemade vegan cheeses.
Available in light, amber, dark and raw varieties, this syrup which is made from the agave succulent plant is a great alternative to other artificial sweeteners.
Use in tea as a substitute for honey, maybe with a slice of lemon to balance out the sweetness.
This flowering plant is as amazing to look at as it is to eat. Indigenous to the north of Japan, it has only been cultivated for availability in Japanese shops in recent decades. This delicacy is only in season for around two weeks in early autumn. It is filled with translucent white flesh covering shiny black seeds. While it is enjoyed raw like a fruit, it is often used in savoury recipes when cooked.
Sautee akebi and use as a savoury vegetable as a side dish or add to stir fries. Alternatively, eat it as a fruit.
These bright, fruity chilli flakes are moderately hot and typically used in Middle Eastern and Mediterranean cuisine. Also known as Halaby pepper, it starts as pods, which ripen to a burgundy colour, and then are semi-dried, de-seeded, then crushed or coarsely ground.
Add to recipes like you would any chilli flake for a spicy kick.
These sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Although adult alfalfa plants are too coarse and bitter to eat, alfalfa sprouts are tender and appropriate for use in salads, sandwiches and soups. On top of being a delicious nutty tasting vegetable, alfalfa sprouts also have a myriad of health-enhancing benefits.
You can easily sprout alfalfa seeds in a jar at home. The sprouts can then be used as a salad topper, in sandwiches and in soups. Also suitable for those following a raw vegan/plant based diet.
All purpose seasoning is usually a mix of salt, black pepper, white pepper, onion, garlic, paprika, oregano, basil, bay leaves and thyme.
To make all purpose seasoning, mix the following together in a bowl:
1 tablespoon ground sea salt
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon paprika
1 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon white pepper
1/2 teaspoon ground bay leaves
1/2 teaspoon dried coriander (Cilantro)
1/4 teaspoon chilli powder
Use as a go to seasoning – an easy way to make dishes taste delicious.
All-purpose flour is otherwise known as plain flour and is a blend of hard and soft wheat. You can buy it bleached or unbleached.
You can use all purpose flour, not just for cake making and bread, but also as a thickener for sauces. For example: mix with a little water and add to stews to thicken them.
Allspice is the dried berry of the West Indian allspice tree that looks like a pea sized smooth peppercorn. Allspice, when ground up, is used in both savoury and sweet dishes including Jamaican jerk chicken, Christmas pudding, mulled drinks, marinades and pickles. Allspice tastes similar to a combination of cinnamon, cloves, nutmeg and pepper so if you don’t have any to hand try using the top tip alternative.
Almond butter, is made of almonds that have been roasted and then crushed into a smooth creamy texture, much like peanut butter and cashew butter. Almond butter is great for baking, eating with porridge, and even putting in smoothies.
Use almond butter as a peanut butter substitute. It is great smothered over toast or drizzled over porridge.
A concentrated liquid that can be used to add an almond flavour to different foods.
A great way to subtly flavour coffee, stewed fruit, baked apples, rice pudding and porridge.
Almond flour is created from ground sweet almonds, normally made with blanched almonds (no skin). Almond flour is totally gluten free and un processed.
Use almond flour as a gluten-free flour substitute.
This is made from soaked and pressed almonds to produce a liquid. It is sometimes fortified with extra vitamins as some plant based milks offer little nutritional value.
Almond milk is easy to make at home simply by blending water, almonds and a little sweetener together.
Almond oil is the liquid fat obtained from almond nuts. Almond oil is normally found in two different forms: refined and cold pressed.
Almond oil is very versatile and can not only be used as a cooking oil but also in skin care routines, to cleanse and moisturise.
Almonds are the seed from the fruit of an almond tree. They are native to the Middle East, North Africa and the Indian subcontinent.
Grind whole raw almonds in a high speed blender to make almond meal/flour – a great gluten free flour substitute and can be used in raw vegan recipes.
Aluminum is a common added in addition to many processed foods (especially some baking mixes), certain studies have linked the it to neurological disorders and even Alzheimers disease. Aluminium is added to baking powder to act as an acidifying agent meaning that you dont have to add extra acid to your recipes. Not all baking powder contains aluminium luckily! There are many aluminum free baking powders available in health shops and many supermarkets.
Baking powder is used as a baking powder in cooking and aluminium free baking powder is the same as regular baking powder.
A natural dye which is made from the ground up seed pods of the annatto tree, which grows in Central and South America. It often used to impart a yellow or orange colour to foods, but sometimes also for its flavour and aroma.
Use as a natural colorant for homemade vegan cheese sauces, vegan cheese and other sauces to give them a yellow appearance.