To craft each recipe, we use nutrient-dense, mostly plant-based foods.
Unless the nutritional benefits outweigh the naturally occurring sugars and starches, we don’t use high glycemic index ingredients (like potatoes, bananas, cassava, tapioca and the like).
We use plenty of beans and lentils and occasional whole grains (such as quinoa, oats, and buckwheat).
We use saturated fats only in moderation and, when in need for oiling, prefer avocado and extra virgin olive oils.
We use egg and cheese in moderation.
We do not fry.
We use meat, but less often than veggies.
To sweeten our desserts, we use honey, sugar-free preserves, dried fruit pastes, and dark chocolate.