Q. Doesn’t our body needs sugar?
A. A little bit of sugar, the body actually needs. For example your brains can not function without sugar. But these important sugars come from fruits and vegetables.
Q. Do you use agave?
A. I personally do not use agave as it is very high in fructose. It contains roughly 90% fructose! That makes it even higher than sucrose, read regular white sugar! Look out for it in “health” bars and chocolate.
Q. Why are maple syrup, honey, coconut sugar, rice syrup or fresh dried medjouls dates better alternative natural sweeteners to eat?
A. These sugars create a less sugar rush compared to white refined sugar, this as the are slower absorbed in your bloodstream. But although to the fact that these more natural sugar sorts are healthier for you. You should not eat these with ship loads at the time. Because yes, these more natural sugar sorts contain some more vitamins and minerals compared to refined white sugar, they still are a sugar form. So still eat in moderation.
A. coconut sugar a.k.a. Gula Java. An unrefined sugar made from the nectar of the palm tree blossom. It has a low Glycemic Index (GI). The lower the GI the more stable your bloodsugar level stays (to compare: refined sugar has a GI off 68, honey has a GI of 48 Gula java has a GI of 35). It is one of the most nutritious sweeteners but if you are trying to loose weight you better avoid this one as it is still high in fructose 38% -48.5 %.
Q. I want to loose weight, what should I use ?
A. The fattening bit of sugar is the fructose content. So if you try to loose weight you better use stevia, xylitol or rice malt syrup as sweetener. As these are low fructose sweeteners.
Q. Where is the fructose, the fattening bit of sugar, in the ‘healthier’ sweeteners?
A. The following sugar substitutes are used to ‘healthier’ sweeten foods. Still many of them are high in fructose.
Agave: contains: 90%
Coconut sugar contains: 38% -48.5 %
Honey / maple syrup contains 49%
Dates contains: 30%
Stevia / rice malt syrup contains: 0%
Q. What about sweeteners ? Those are sweet and do not have much calories.
A. Most sweeteners are unnatural, synthetic substances that your body often mistakes for strange. Currently there is much research going on. So how good or bad it is, is not known at this time. Personally I think it’s better to get loose of your cravings for sweet.
Q. What is the difference between baking soda, sodium bicarbonate, baking powder and tartaric acid baking powder ?
A. Baking soda and sodium bicarbonate are 2 different names for the same product. Baking soda is grain free. I always use baking soda in combination with tartaric acid baking powder. Regular baking powder usually is mixed with a grain or starch added and therefor less clean.
Q. What is the difference between almond flour and almond meal?
A. Almond flour is of blanched, finely ground almonds. Almond meal is different from almond flour as it contains skins and in often more coarsly ground. I find that almond meal is better for breading things but not always super nice for baked goods as the color is slightly darker.
Q. Can I substitute other nut flours for the almond flour?
A. Yes, as long as they are blanched and very finely ground. I suggest macadamia or cashew flour for the most similar results.
Q. Where do you buy your ingredients ?
A. I prefer to shop at the local farmers markets and or the small local grocery store around my place. For my coconut oils, flour and sugar replacements I shop at the organic shop such as DE NATUURWINKEL / BIOLAND / ODIN / EKOPLAZA / Or when I’m visiting my parents or sis I always hop in the DM in Germany as they have a great own organic line called ALNATURA.
Q. Some of your recipes ask for the spiralizer. Where do you buy this.
A. Look in my shop, there it is listed. I am a fan of this kitchen tool. I think it is one of my best investments made as it gave back spaghetti and noodles to my menu.
Q. What alternatives can I use for coconut milk in recipes?
A. A good substitute for coconut milk is found in any non dairy milk usually. It might do slightly chance the creaminess of the recipe.
Q. Where do I buy a nut milk bag? Can I use cheese cloth as well?
A. Cheese cloth isn’t fine enough for making nut milk. The nut pulp will easily go through. The best is to have a fine mesh woven nut milk bag as I listed for you in the shop.
Q. Is there a non- nut flour I can use in place of the almond flour and meal?
A. Ground and sifted sunflower seeds are a great alternative. You will need to cut the baking soda in the recipe by half and add 2x the amount of cream of tarter to add an acidic ingredient to keep it from turning greenish from the natural chlorophyl in sunflower seeds. So if the recipe calls for 1tsp of baking soda, do 1/2 tsp baking soda + 1 tsp cream of tarter. Here you find a good sunflower seed based breakfast recipe my Apple Flaxjack.
Q. What is the difference between baking soda, sodium bicarbonate, baking powder and tartaric acid baking powder ?
A. Baking soda and sodium bicarbonate are 2 different names for the same product. Baking soda is grain free. I always use baking soda in combination with tartaric acid baking powder. Regular baking powder usually is mixed with a grain or starch added and therefor less clean.
Q. Can I substitute almond milk in recipes calling for coconut milk?
A. Coconut milk is very thick and much higher in fat than almond milk so it may change the consistency drastically depending on the recipe.
Q. What other oil than extra virgin olive oil are pale friendly alternatives?
A. You can use coconut oil too. There are 2 versions 1 with scent and one without. If you do not like the coconut taste it is best you buy an expeller-pressed coconut oil from for example from ROYAL GREENS or from MATTISSON both have a no trace of a coconut scent or flavor coconut oil.
Q. You talk about Paleo recipes. But I see the use of milk products or rice in some recipes.
A. I believe that there is no 1-fits-all diet and that everyone needs to access where they are at in their healing journey and how your individual body reacts to certain foods. I eat dairy in moderation. I enjoy goat cheese and full fat yoghurt from time to time. I personally cannot tolerate milk in any form and keep the cheese to a 1 time per 3 weeks maximum. For the rice I have no problems with grains only wheat and wheat likes as kamut, teff, bulgur and couscous are problematic for me. Although I believe it is ok to eat grains, I eat it in a tight moderation.
Q. You do have some recipes asking for Quinoa, isn’t this a grain.
A. Quinoa is a so called pseudo grain. Technically it is a seed full of good proteins.
Q. Which blender do you use ?
A. I love my MAGIMIX with it’s glass container. It is listed in my shop as well.
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