Switching up ingredients not only is the “spice of life” but you may also gain some nutritional perks when you trade out a traditional ingredient for a potentially healthier alternative. Here are a few to get you started.
Use this: Organic coconut sugar
For that: White granulated sugar
Use 1:1 in recipes: coconut sugar’s different profile of sugars and touch of fiber called inulin (a prebiotic) may help slow absorption of sugars into your system, avoiding a spike in blood sugar.
Use this: Hemp milk
For that: Cow’s milk
Lower in protein than the real thing but a good source of essential Omega–3 fats and some trace minerals not found in cow’s milk. A tasty non–dairy/lactose–free choice for use as creamer or over cereal.
Use this: Barley malt syrup
For that: Brown sugar
Made from sprouted whole barley grain, providing a less intense level of sweetness with small amounts of trace minerals—zinc and copper.
Use this: Red Palm oil
For that: Butter or cooking oil
Red for a reason thanks to small amounts of health-boosting carotenes that help protect eye health and act as antioxidants.
Use this: Date syrup
For that: Molasses
This syrup is a perfect molasses substitute and is spectacular stirred into a cup of coffee, added to baked goods, drizzled over goat cheese, or licked straight off your fingers.
Use this: Liquid Aminos
For that: Soy sauce
Outrageously versatile, Bragg Liquid Aminos all–purpose seasoning is a certified non–GMO liquid protein concentrate derived from healthy soy beans and contains 16 amino acids.
Use this: Ground flax seeds
For that: Egg in baking and cooking
Add 1 tablespoon ground flax seed with 3 tablespoons warm water, let sit until a gel forms and use for 1 egg in recipe (pancakes, quick breads). Adds essential Omega–3 fats, fiber and trace minerals like zinc and manganese.