Thompson seedless: A darker seedless variety.
Raw Condiments
These foods are designed to season and flavor dishes. Variety is the spice of life, so use these to enliven and enhance other foods. These are
available at local health food stores.
BEET POWDER: Red beets that have been dehydrated and powdered. Excellent for coloring food.
BRAGG LIQUID AMINOS: An aged soy product used to replace salt.
CAROB POWDER: The soft inner lining of the carob pod.
CAYENNE PEPPER: Dried hot pepper available in a range of Scoville units. Those with lower Scoville units are for food; those with higher ones
are for medicinal usage.
CURRY POWDER: A mixture of Indian spices, which often include cumin, coriander, and turmeric.
DRIED SHREDDED COCONUT: Dehydrated coconut meat finely shredded.
ENZYME SPRINKLE: Dehydrated green papayas and lime juice.
KELP POWDER: A dried and powdered form of kombu used as a salty seasoning.
MIRIN: A sweet Asian rice wine.
MISO: An aged and cultured soy paste.
NAMA SHOYU: A fermented soy and wheat sauce.
NIGARI: A dried form of seawater that coagulates tofu.
NUTRITIONAL YEAST: A type of yeast grown in beet sugar that contains a wide range of B vitamins, especially B 12 , which can be challenging for
vegetarians to find naturally.
OILS: Any dry nut or seed, olive, or oily fruit (such as coconuts) can be pressed for oil. Be certain to look for cold-pressed oils rather than oils that
have been extracted using solvents. Also, be aware that “cold-pressed” is commonly used to describe oils that result from heating ground
ingredients to 160°F before pressing. Oils don’t last very long separated from their whole food; store them in a dark container (light may cause
spoilage) in the refrigerator. Stable oils (like olive oil) maintain their integrity when heated; unstable oils (like flax oil) become toxic when heated.
The oils listed here can be found in the refrigerated and vitamin sections of health food stores.
Avocado oil: It is quite rare to find cold-extracted avocado oil. However, avocados are often very oily on their own and can be used
as a whole food replacement for other oils.Coconut oil: Coconut oil is one of the best fats you can consume. It is delicious and creamy and can be used both in recipes and as
a moisturizer.Flax oil: Flax oil is high in essential fatty acids and is one of the healthiest oils to use. Flax has a rich taste and is a delight in sweet
and savory dishes.Hemp seed oil: Hemp seed oil has a very nutty flavor and can be used in place of flax oil. This oil is unstable and should never be
heated or used in recipes that are dehydrated.Nut and seed oils: Dried seeds and nuts can be pressed for their oils. Many commercial nut and seed oils are heated during
processing and are therefore not raw. Look for cold-pressed nut and seed oils in specialty stores.Olive oil: Olive oil is the most stable oil; it can handle slight amounts of heat and is very tasty in recipes.
Other oils: There are a wide variety of oils sold in health food stores that may be far less than healthful. Fractionated or overheated
oils become rancid quickly, and some oils are even toxic for human consumption.STEVIA: A green herb that is one hundred times sweeter than sugar and is useful as a nonfruit sweetener.
SUN-DRIED SEA SALT: This salt, the result of slowly drying seawater, looks gray and feels wet. Sun-dried sea salt contains far more minerals than
table salt.
VINEGARS: Always buy vinegar that says “with the mother” on the label because that is a sure sign that it is live and raw.
Apple cider vinegar: A fermented apple product with a tangy taste.
Red wine vinegar: A fermented grape vinegar.
WASABI: A spicy condiment made from horseradish roots and gardenia flowers. This bright green paste is served with Japanese food. Wasabi is
also available in powdered form.
Raw Warnings
These warnings are designed to educate. We make the best choices we can in each situation, and we grow as we go. Be patient, take your time,
and vibrant health will follow.