Glossary

Agar-agar is an odorless, tasteless sea vegetable. It is a natural thickener & an excellent substitute for gelatin.

Agave Nectar is a natural sweetener extracted from the blue agave cactus plant.

Arame is a thin, spaghetti like, dark brown sea vegetable rich in iron, calcium, & other minerals.

Arrowroot is a powdered starch used for thickening liquids, sauces & gravies.

Barley Malt is a natural sweetener made from concentrated barley that has a rich, roasted flavor.

Brown Rice is the most balanced of all the cereal grains. Unpolished whole natural brown rice is higher in minerals, protein & flavor than white rice.

Carob is used as cocoa powder, yet it has no cocoa butter or caffeine, & is lower in fat.

Chilpolte a dried jalapeno that adds a smoky spiciness.

Daikon is a long, white radish, used often for garnish in Japanese Cuisine. Daikon is a digestive aid especially when eaten with fatty, oily, or heavy foods.

Ginger is a golden-colored pungent, spicy root vegetable used often in Asian cooking.

Hiziki is a wiry, noodle-shaped, blue black sea vegetable that has a strong, nutty aroma. Hiziki contains fourteen times more calcium than milk.

Jicama a crisp Mexican vegetable with a delicately sweet flavor, low in fat, high in fiber, iron, calcium and B complex vitamins.

Kombu is a wide, thick dark green sea vegetable rich in vitamins & minerals. Kombu is widely available in oriental markets.

Maple Syrup is a sweetener that is an ideal replacement for cane sugar or honey.

Millet gluten-free grain containing an abundance of minerals and vitamins. One of the best proteins for Candida sufferers.

Mirin is a cooking wine made from whole grain sweet rice.

Miso a paste of fermented soybeans high in complete protein, minerals, vitamins, low in calories and fat. When eaten on a regular basis miso aids circulation & digestion.

Quinoa a South American gluten-free grain, with a mild flavor and fluffy texture, known for its high-quality protein and ease of digestion.

Sea Salt is salt obtained from the ocean as opposed to land salt. It is either sun baked or baked in a kiln. It's high in trace minerals & contains no chemicals, sugar or other additives.

Seitan is also called "wheat meat". It's made by a process that removes the starch & bran from whole wheat flour. The result is a dough-like food with a high gluten content which has no saturated fat or cholesterol.

Shiitake is a mushroom used dried or fresh to flavor soup stocks or vegetable dishes. Dried shiitake mushrooms are often used in medicinal preparations.

Stevia an herbal sweetener, used for centuries; sutdies have shown it actually suppresses dental bacteria growth.

Tahini is a high protein spread, used in Middle Eastern and Asian cooking, particularly good for bones and teeth.

Tamari is a natural by-product of fermented miso, smoother and more complex than soy sauce.

Tempeh is a traditional soyfood, made from split soybeans, water & beneficial bacteria, allowed to ferment for several hours before being formed into a patty. It is rich in protein, fiber, & minerals, & is a high source of Vitamin B12.

Tofu soybean curd made from soy milk, popular throughout the Orient, has a cooling nature and helps relieve inflammation of the stomach and neutralize toxins. It is a good source of calcium.

Wakame is a long, thin, green sea vegetable. Wakame has a sweet taste & delicate texture. It is high in protein, iron, & magnesium.