RESOURCES

Almost all of our ingredients can be found at major retailers (Walmart, Target, Costco, and Whole Foods, for instance), but these are our favorite sources.

Almond Flour: Finding affordable organic almond flour can be a challenge, but Nuts.com is a great source for it, along with conventional almond flour and whole nuts.

Apple Cider Vinegar: Bragg makes a fantastic unfiltered, unheated, and unpasteurized apple cider vinegar.

Arrowroot Powder: Bob’s Red Mill’s large bag is much more affordable than the small jars you’ll find in the spice aisle.

Baking Soda: Bob’s Red Mill makes a lovely natural baking soda. It’s mined from the ground rather than synthetically created.

Cacao (100% Unsweetened Cacao Powder and 100% Cacao Unsweetened Baking Chocolate): There can be a lot of confusion about what cacao actually is—chocolate is made from cacao. So if you aren’t sure, reach for the 100 percent unsweetened chocolate bar and read the label. If the ingredients consist only of cacao, and no sugar, milk, or additives, you’re good to go! ChocoVivo’s bean-to-bar chocolate factory in Los Angeles is our favorite, but you can find 100 percent bars from more accessible brands like Ghirardelli and Baker’s.

Coconut Aminos: This is a delicious gluten- and grain-free substitute for soy sauce made from coconut! It can be found online or at major grocery stores.

Coconut Flour: Bob’s Red Mill has a lovely organic version.

Coconut Milk: Finding coconut milk that can whip into thick coconut cream can be a struggle, and a lot of it comes down to picking the right brand. Be sure the coconut milk is in a BPA-free can, is full fat (about 18 percent fat), and contains no additives (these will hurt the milk’s ability to whip). We love Natural Value organic coconut milk.

Coconut Oil: For a more delicate flavor and higher cooking temperature, we love Nutiva Refined Coconut Oil. It’s steam refined, so no chemicals are used in the process.

Eggs: We always recommend purchasing local, pasture-raised, organic eggs. Our favorite brand is Lily’s Eggs, from the Santa Monica Farmer’s Market (they are available regionally).

Gelatin: We like Great Lakes Unflavored Beef Gelatin, Collagen Joint Care, the best. It works great and has many nutrients.

Grass-Fed Ghee: 4th and Heart (fourthandheart.com) makes a delicious ghee.

Himalayan Pink Salt: Any brand of pure Himalayan pink salt works for us, as long as it’s fine grind.

Honey: We recommend sourcing a local honey from your farmer’s market, and raw if noted in recipe.

Maple Syrup: We source our maple syrup from a small Vermont farm, Butternut Mountain Family Farm.

Matcha: Matcha Source (matchasource.com) makes the best matcha latte in town, and their Gotcha Matcha is perfect for our baking needs.

Medjool Dates: The Date Lady (ilovedatelady.com) is a great source for all things dates, including date sugar.

Nut Butter: We make our own nut butters in-house, but love the Once Again brand (onceagainnutbutter.com) when we need to grab a jar for the pantry.

Parchment Paper: We always opt for natural and unbleached parchment paper.

Probiotic Capsules: You can find probiotics in the refrigerator section of health food stores. Be sure to purchase capsules that can be opened, releasing the powder on the inside, and be sure not to use probiotic capsules containing prebiotics, as the fermentation will not occur properly. We like a gluten-free brand called Flora.

Rubber Spatula: For getting into the tight corners of our blender, the silicone ½ spatula by Le Creuset cannot be beat. It’s tiny and gets into all of the tight spaces.

Silicone Molds: For cake molds and mats for baking sheets, check out the durable, well-made silicone products from Le Silicone.

Vanilla Bean Powder: Terrasoul makes a great vanilla bean powder; find it online or at health food stores.

Vanilla Extract: If you don’t want to make some yourself, try our very own Sweet Laurel grain-free Paleo Vanilla Extract (sweetlaurel.com).