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Acai: a berry that is touted for it’s health benefits; considered a superfood. Originated in South and Central America.
Amaranth: an ancient grain that is low in gluten. Similar to grits.
Barley: a nutty grain that is high in fiber and protein. Can be used in a multitude of dishes, similar to rice.
Bulgar: a form of wheat that is quick to prepare and highly nutritious. Can be used in a similar manner to barley, rice, etc.
Chia seeds: small black seeds that are packed with omega-3s and high in antioxidants. Add these seeds to yogurt, cereal, bars, baked goods – the options are endless. They have very little flavor, but are extremely nutritious.
Farro: a creamy grain that is easily digested and low in gluten. Can be substituted for arborio rice in risotto, among other grains.
Flax seeds: a seed that’s a little larger than a sesame seed that ranges in color. Flax seeds are very high in omega-3s and the nutrients are most easily absorbed when ground, ideally freshly ground.
Guar gum: is part of the guar plant that is then ground and used as a thickener or binder in recipes for smoothies, sauces, dressings and other goods.
Hemp seed: a nutty seed that is high in omega-3s and 6s, protein and healthy fats. Used in various foods such a protein powder, bars, baked goods, smoothies, etc.
Kamut: a wheat grain that is low in gluten and has a buttery taste. It’s easy to digest and can be used in place of pasta.
Kombu: a seaweed that is eaten raw and cooked. Often used in soups to add flavor and protein, iodine, iron and other nutrients.
Kombucha: Fermented tea and sweetener, which a kombucha culture is added to in order to create various health benefits.
Lentils: legumes that range in color which are rich in protein and fiber. Can be used in a variety of dishes including soups, currys, pilafs, etc.
Maca powder: a root that is ground and high in protein, amino acids, vitamins and minerals. The South American plant touts many health benefits.
Millet: a highly nutritious grain that has a moderate amount of protein. It is considered to be highly digestable because it doesn’t form acid.
Miso: fermented soy which is high in probiotics and used as a seasoning in a variety of dishes.
Nutritional yeast: a yellow inactive yeast that is often used as a cheese substitute in vegan diets. It has a salty texture and can be found in flaked form.
Oat bran: the casing of an oat which is flakey in form and high in soluble fiber. Easily digested, as well as quick cooking.
Probiotics: healthy bacteria located in the stomach. Aids in digestion and helps aid digestive issues.
Protein powder: a powder with added protein that is often used in smoothies or used to create protein drinks. Often made with many additives.
Quinoa: a fluffy grain that is considered a complete protein. A delicious alternative to rice, cous cous, etc.
Sea salt: a form of salt that is produced through the evaporation of sea water. It is very minimally processed, which makes it a healthier alternative to table salt.
Spelt: a nutty grain that is high in protein and nutritional value. It does contain gluten and can easily be used as a substitute for pasta.
Stevia: a South American plant that has sweet leaves. A sweetener has been created from the plant which is much sweeter than sugar. The health benefits of stevia are questioned.
Tempeh: cooked and fermented soy beans which are then formed into a patty/cake. It is often used in soups, as a substitute for meat, in sandwiches, etc.
Tofu: made from soybeans and is often used as a substitue for meat and cheese substances. Tofu contains B-vitamins and proteins, as well as other beneficial nutrients.
Wheat bran: the outer layer of wheat. Has a flaky texture and is high in fiber. As a result, it is often helpful with digestion.
Wheat germ: a portion of the wheat kernel which is extremely high in nutrients, including protein and fiber. Can be added to smoothies, breads, waffles, pancakes, baked goods, etc.
Xantham gum: fermented corn sugar that is used as a thickening agent in smoothies, sauces, etc. Used in a similar manner to guar gum.