rel="nofollow" href="#u43e0d808-150b-5edf-b554-ba6c7851ebe9">page 137). Like miso, kimchi is the result of fermentation alchemy. It begins as cabbage (usually), and it becomes a probiotic oasis, teeming with gut-friendly life and
fabulous flavor to boot. Consumption of kimchi has
been linked to health benefits such as improved
immunity and cardiovascular disease, as well as anti-
aging effects. There are countless varieties of kimchi,
all with their own spice and heat profiles, and even
under the same label, jars will vary slightly. As a
result, I highly recommend trying several brands
until you fall in love with one (and I’m sure you will).
But what every kimchi I’ve eaten shares is a signature
sour-savoriness and crunch that pairs beautifully
with eggs, soup, meat, seafood, vegetables, and even
peanut butter. Kimchi is one of my absolute favorite
ways to douse my inner ecosystem with bioavailable
“good” bugs, and I encourage you to keep a jar in the
fridge at all times.
Unsweetened Almond Milk
Most of you are probably familiar with the concept
of nut “milks,” and almond milk seems to be the
most popular among them. Simply put, nut milks
are the milky-looking and -tasting liquid created
by blending nuts with water, and then straining
out the resulting pulp. They’re delicious, relatively
affordable, and make for a fantastic smoothie or
latte base. So why didn’t I include nut milk in any
of my recipes in my first cookbook? Because when
I wrote it, I couldn’t find brands that didn’t include
a whole host of gums, oils, and preservatives in
the ingredient list. In fact, it seemed that the “nut”
component was the least prevalent in these dairy-
substitute liquids. Thankfully, in the last few years,
several companies have started making nut milks
with much shorter and cleaner ingredient lists,
and I feel good about recommending them to you.
When purchasing an almond or other nut milk, look
for ingredients you recognize and can pronounce.
Ideally, you want to see “almonds (or whatever nut),
Himalayan salt, filtered water.” Another brand I can
easily find contains “organic almond milk (water,
organic almonds), organic acacia gum, sea salt.”
Acacia gum is a natural source of soluble fiber, so I
don’t mind consuming it in this particular brand. In
addition, almonds contain antioxidants, which play a
crucial role in combating free-radical damage. I still
absolutely love canned coconut milk, and I continue
to use it throughout this book. But variety is the spice
of life, and I’m glad to be able to offer more options!
You might be wondering about dairy milk, so please
see the “Dairy” section for details. Overall, I approve
of consuming high-quality cow’s milk (from pasture-
raised cows with no added sugar) in moderation, if it
doesn’t cause allergic or food-sensitivity reactions.
If you’re not sure how you respond to cow’s milk, I
suggest working with a doctor or dietitian.
Chickpea or Garbanzo Bean Flour
Ohhh, I was so happy to add a new flour to the
LL Balanced pantry for this book, and I knew
immediately that chickpea/garbanzo bean flour
would be the winner. Also known as “besan” or
“gram” flour, chickpea flour is made from ground
chickpeas, usually raw, but sometimes roasted. It
is used to make a thin flatbread, known as socca in
French cooking and farinata in Italian. Chickpea
flour is also a staple in Indian cooking, where it
is used to make pakoras, papadums, and more. It
is naturally gluten-free and rich in plant protein,
fiber, iron, vitamin B-6, and magnesium. Research
indicates that compared to wheat-based flour,
chickpea-based flour results in less of a glucose and
insulin response. I have found that chickpea flour
recipes are very satiating, keeping me full for quite
a long time. That said, the main reason I fell hard
for chickpea flour is its texture. Using it creates
a dense and moist but still light crumb, and it is
simply delightful to consume. This is why I chose to
include chickpea flour in recipes such as my Double
Chocolate Avocado Blender Muffins (page 107) and my Lemon Almond Pound Cake (page 309). As the British would say, recipes with chickpea flour are just “moreish.” In addition,
