Recipe Tips and Alternatives

If you want to make your recipe healthier or vegan try these tips:

Cooking Rice to Reduce Arsenic


My post and information on Natural Food Dyes


How to Cook and Freeze Dried Beans ( p.s. add a bay leaf while cooking to reduce gassy effects)

Oils:

I believe there are no healthy extracted oils so I try not to use them often. A lot of times you can replace a portion of oil in a recipe with applesauce, banana, or avocado. It depends on the recipe of course, give it a try! Click here for some info on oils.

White Sugar substitute:

There are some companies out there that do not use animal products to refine some of their sweeteners like Wholesome Sweeteners, most organic cane sugar is safe and processed without being refined with animal bone char. I do not recommend artificial sweeteners since some have been found to be harmful. To learn about sugar Click Here.

•  Maple syrup, use 3/4 cup = 1 cup sugar, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use when baking. Maple syrup has 53 cals. per serving.
• Agave Nectar, For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup, may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.

Milk Substitute:

I would recommend using unsweetened for all milk substitutes unless called for in the recipe.Also I have not tried all of them so I don't know the effects it might have on the recipe. Also depends on if it's homemade since it usually isn't the same thick consistency without the added thickener.

• Almond Milk
• Soy Milk
• Rice Milk
• Oat Milk
• Hemp Milk
• So many options now-a-days!

Egg Substitute:

•  1 tbs milled flax seed, 3 tbs of water = 1 egg, I read if the recipe calls for more than 3 eggs that it doesn't work as well
• Ener-G egg replacer
• Chia Seeds, Click here for detailed instructions w/pics
• Click Here for more ideas.
• Banana