The Laura Lea Balanced Cookbook. Laura Lea

       blanched almond flour, which is the finest

       ground available. I order it online and store it

       in the fridge, and it lasts for a long time. Feel

       free to experiment with other brands, but I can’t

       be sure how it will turn out. If you do not want

       to purchase almond flour, you can substitute

       it 1:1 for wheat-based flour. Note, however, that

       almond flour requires more binder, so it won’t

       be a perfect substitution.

      Other uses: Outside of baking, I use blanched

       almond flour instead of breadcrumbs in most

      of my ground-meat recipes because it provides

       moisture, richness, and a little extra protein. I

       also use almond flour to coat chicken tenders

       before baking, and it would be great as a

       coating for chicken parmesan or pan-seared

       shrimp as well.

      Where to find: You can find brands of almond

       flour in most grocery stores, health-food stores,

       The Fresh Market, and Whole Foods. However,

       I recommend ordering Honeyville brand from

       honeyville.com, or from Amazon.

      Arrowroot starch: Arrowroot starch is derived

       from a tropical South American tuber plant.

       I use it as a substitute for cornstarch as a

       thickener in my recipes. The process of

       extraction for arrowroot starch is gentler and

       more natural than cornstarch, and it is non-

       genetically modified, unlike many brands of

       cornstarch. To use arrowroot starch properly,

       you mix a tablespoon or two with an equal

       amount of water until it dissolves, and then

       add it into your hot soup or sauce. The result

       is magical, as you watch your recipe gain

       body and texture. If you do not want to invest

       in arrowroot starch, you can absolutely use

       cornstarch in its stead. However, please find

       a brand of cornstarch labeled “Non-GMO” or

       something similar.

      Other uses: Use it as a coating before baking

       or pan-frying vegetables or protein to make

       them crunchy. Arrowroot can also substitute

       for eggs as a binder in baked goods—try 1

       tablespoon starch plus 1 tablespoon water for

       each egg (you may need to adjust the liquid

       ratio). I also keep some arrowroot in a shaker

       and use it to make desserts look beautiful,

       without having to use refined powdered sugar.

      Where to find: Most health-food stores, Whole

       Foods, The Fresh Market, Amazon, Thrive

       Market, Vitacost

      Chia seeds: Chia seeds, tiny black and grey

       seeds that come from a plant in the mint

       family, are near and dear to my heart. My first

       post-corporate job was for Health Warrior, a

       company that sells 100-calorie chia seed bars.

       Although I now prefer to make my own bars,

       I still rely on chia seeds. The benefits of the

       little seeds fall into three main categories.

      1. Nutrition: Chia seeds are high in fiber,

       protein, omega-3 fats, calcium, and

       magnesium, among other nutrients. That’s

       some serious bang for your buck.

      2. Multi-purpose: Chia seeds have an amazing

       capacity to absorb a great deal of liquid.

       As a result, soaking them in liquid for a

       few hours or overnight creates a creamy,

       pudding-like texture. In addition, chia

       seeds are a great substitute for eggs in some

       recipes, because they act as a binder (see

       Subsituting Eggs on page 51).

      3. Flavor: Mild! These poppy seed lookalikes

       have a neutral flavor. This means you can

       pair them with almost any sweet or savory

       flavor. They form the base of my Chocolate

       Chia Avocado Pudding (page 124), and they serve as a binder in my BBQ Chickpea & Sweet Potato Veggie Loaf (page 274). You can also sprinkle them on salads or use them to thicken soups.

      Other uses: Stir them into oatmeal or

       smoothies, or mix with water and a touch of

       honey for a homemade workout “energy gel.”

      Where to find: Most health-food stores, Whole

       Foods, The Fresh Market, Amazon, Thrive

       Market, Vitacost

      Turmeric powder: Many spices have anti-

       inflammatory properties, which means they

       can help combat the common problem of

       low-grade, chronic inflammation. You’re

       probably familiar with clove, ginger, rosemary,

       cinnamon, and cayenne pepper. But less

       known is turmeric, a tuber from the same

       plant family as ginger. Curcumin is the potent

       antioxidant found in turmeric, and it has been

       studied as a healing agent in autoimmune

       diseases, liver damage, cancer, diabetes, and

       more. Some stores sell turmeric whole, but I

       prefer the ease of using it ground. Turmeric

       has a mild, earthy flavor that blends well

       with many other spices, and its gorgeous

       golden color gives curry powder its signature

       yellow tint. As a result, you will see turmeric

       smattered throughout this cookbook,

       complementing other ingredients and offering

       its incredible health benefits. My Turmeric

       & Tahini Roasted Cauliflower (page 189) is a reader favorite, and turmeric also stars in my Green Immuni-Tea (page 106).

      Other uses: Throw a pinch into smoothies,

       your