Coconut milk powder
I got addicted to this white powder during Xmas and I use it whenever I need coconut milk (just mix with water), in smoothies, to make matcha latte, and even simple dairy-free ice creams. Chop a mango into small pieces, freeze it and blend with 2 tablespoons of this yumminess and one banana. Ta-da, you’ve got homemade gelato.
Siberian pine seeds
I’ve just ordered 500g of Russian organic pine seeds – much better than buying tiny packages for a lot of money. These particular pine seeds are the small variety, taste great and are going to last me a while. I love pesto because it can make for a super-fast dinner whenever I’m tired to make something more complicated. Check out my pesto recipes here.
I use this whenever I’m making dishes inspired by Mexican cuisine, or veggie burgers, dips and sauces. It goes perfectly with beans. I sprinkle it onto hummus or a margarita with a dash of rose water. If you enjoy smoky flavours, this is for you. Here’s a great recipe for a veggie chili that satisfies most carnivores.
Made from tropical acerola cherries that have high levels of vitamin C and other useful nutrients like B vitamins, carotenoids and flavonoids. Just half a teaspoon will cover your daily need for vitamin C. If you prefer to get your vitamins from natural sources, you’ll love this. It has nice fruity acidity. I add it to my morning dose of warm water with lemon juice and honey.
Maybe you’ve been there – a recipe calls for celery and you only use a part of it. Later you find the rest decaying in the fridge. Celery seeds solve the problem. Whenever I’m making Italian-style tomato sauce, I sprinkle a bit in the mix and they work perfectly. Try them in Bolognese, stews, sauces and dips that could benefit from strong earthy flavour.