B

♥ Portabello mushroom
♥ Bean burger

♥ GF seeded bread
♥ Chickpea pittas
♥ Chickpea flatbreads

C

♥ Cashew cream cheese (herbed or plain)
♥ Cashew hard cheese (herbed or plain)

♥ Cashew kievs

♥ Dandyblend

D

♥ Plant-based mylk (almond, coconut, hemp etc)

E

Eggs

♥ Tinned ackee*
♥  Chickpea tempeh (scrambled)
♥  Chickpea water (egg replacement in cooking)

*Unripe ackee, along with the rind and seeds, contains a poison called hypoglycin. The FDA control ackee import into the US, though other countries do not have the same regulations.

M

♥ Chickpea miso

N

♥ Brown rice noodles
♥ Buckwheat noodles (buckwheat does not contain wheat)
♥ Sweet potato noodles (spiralised)

O

♥ Gluten-free oats (oats are naturally gluten-free but can be contaminated during processing.)
♥ Quinoa porridge

P

♥ Gluten-free banana pancakes

♥ Gluten-free pasta (brown rice pasta)

Peanut butter

♥ Nut or seed butters

R

♥ Brown rice (short-grain if possible)
♥ Wild rice
♥ Cauliflower rice

S

♥ Himalayan salt
♥ Celtic sea salt

♥ Coconut aminos
♥ Homemade version using balsamic, seaweed & veg stock

♥ Medjool dates
♥ Stevia
♥ Ripe banana (chia puddings etc)
♥ Raw honey
♥ Date or maple syrup (in small quantities)

T

♥ Rooibos (red bush tea) with mylk
♥ Herbal tea

♥ Chickpea tempeh

V

♥ Avocado oil
♥ Coconut oil

♥ Apple Cider Vinegar (“with the mother”)

W

♥ Romaine lettuce leaves
♥ Gluten-free wraps