Since changing my diet – going veggie, gluten and dairy free – my taste buds and cravings have dramatically changed. I no longer reach for bread and ice cream but hunger after more fresh, robust and spicy flavours. My kitchen cupboards have had a total overhaul and these are my new favourite (not so secret) ingredients that make it daily into my recipes.
Chai Spiced Tea: This spicy tea blend packs a taste explosion of cinnamon, nutmeg, all spice, cloves, ginger and cardamom. Not only does it make the best-tasting tea (you can drink it with or without milk), but you can also use the tea infused water or milk to make your porridge with in the morning. I also soak the tea in coconut milk to use in cakes or break up the tea bags and use the spices.
Smoked Paprika: My all-time favourite spice to perk up any dish. This warming, smoky spice brings depth and colour to soups and stews. Add it to your chickpeas, chilli or sweet potato chips – I add a dash of cayenne pepper to the mix if I feel like it needs a little more heat!
Rice Vinegar: I am currently really liking fresh pickled veg and the taste of vinegar. One of my favourite quick and easy dishes to make is a potato salad with grated carrot, coriander, a spoon of mustard mixed with three spoons of rice vinegar. It beats any heavy mayonnaise, yogurt or creme fraiche potato salad (in my book) any day.
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Dates: Eating these little gems is like eating toffee. I love the deep treacle taste and use them as a (refined) sugar replacement in cooking flapjacks and energy balls. Heat up a handful of dates with a few spoons of water (or coconut oil) and they turn into a sticky glue-like paste that binds oats, seeds and fruits together.
Chia Seeds: These seeds don’t look or taste like much on their own but add some water or coconut/almond/soya milk to them and they swell up to form a gel. You can flavour them to create puddings or use the gel (along with date paste) to bind flapjacks together. This replaces the butter and sugar combination that is normally used. Chia seeds also make great jam – simply soak the seeds until they form a gel and stir them into some warmed raspberries – done! Sugarless, fuss-free jam.
By guest blogger Jemma Woolley, clean eater with nut and lupin allergies