Shopping List

Here’s a list of the ingredients I use most often to create sugar-free, gluten-free, candida-friendly recipes at home and for this blog. Where I prefer (or most often use) one specific brand, I’ll name it here; otherwise, I tend to rotate among brands or buy items on sale.

Note that this page is a work in progress–I’ll be adding new ingredients as I continue to experiment in the kitchen or as I discover new brands, so come back often to check!

Just click on any category below, and you’ll jump to that section.


Natural Low Glycemic Sweeteners
Cacao, Chocolate and Carob
Flours, Grains and Starches
Nuts, Seeds, and Butters
Non-Dairy Milks
Protein Powders
Condiments, Sauces & Other Flavorings
Herbs & Spices
Dried Fruit
Appliances and Utensils

Natural Low Glycemic Sweeteners:


Other Natural, Low-Glycemic Sweeteners:

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Cacao, Chocolate and Carob:

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Flours, Grains and Starches:

Ingredients for Ricki’s All-Purpose Gluten-Free Flour Mix:

Other Flours:


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  • Psyllium Whole Husks : works beautifully as a binder in gluten-free baking when you don’t want to use xanthan or other gums.

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Nuts, Seeds, and Butters:

Nuts & Seeds:

Nut & Seed Butters:

I love making my own nut butters from scratch, but here are some alternatives I use when I run out or don’t have time:

Non-Dairy Milks:


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Protein Powders:

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Condiments. Sauces & Other Flavorings:

  • Imagine Vegetable broth I like that they use only whole food ingredients, and nothing artificial. I use this broth whenever I don’t have homemade on hand–almost like homemade!

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Herbs & Spices:

  • Chinese Five Spice : this combination of star anise, cloves, cinnamon, pepper and fennel is one of my all-time favorites, and I use it in both savory and sweet recipes all the time.
  • Cinnamon : it not only stabilized blood sugar, it tastes delicious. I use it daily in smoothies, oats, pancakes, or savory dishes, too.
  • Cardamon : I love the subtle and fragrant flavor that cardamom adds to dishes, especially Indian recipes.
  • Dried Basil : I use dried basil in the winter when I can’t get fresh. It’s great in pasta sauce, stews, or even salad dressings.
  • Dried Dill : One of my favorite herbs–I love to add fresh dill to salads, but dried is great in soups, stews, or savory pancakes. I also use it often in a tahini-lemon sauce for my Toronto Sandwich.

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Dried Fruits:

  • Organic Goji Berries. These bright reddish-pink superfood berries are tangy and sweet, with a lower glycemic index than raisins. I often use them in place of raisins in various recipes.
  • Organic Golden Berries. Another great lower-glycemic substitute for raisins, golden berries are very tart with just a hint of sweetness. Great in a recipe that has other sweet components (though I personally love them as a snack!)
  • Prunes. I use prunes in place of dates in many recipes.

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Appliances and Utensils:

  • Cusinart 11-cup Food Processor. This is my go-to machine, the one I use more than any other in my kitchen; I literally use my processor every single day. I love the professional strength of the motor and the durability of this machine. I’ve tried other food processors over the years, but I always come back to Cuisinart, as it produces the smoothest results in the shortest time. Plus, you can wash it in the dishwasher–beauty!
  • Vitamix 5200. It took me a while to come over to the world of high-powered blenders, but I’m so glad I did. Adding kale to a smoothie is a breeze with this incredible machine, and there’s no trace of grit or fiber in the final product. You can also use it to make silky smooth nut butters and more. The company also offers incredible customer service.
  • Cuisinart Mini-Prep. I use my mini processor regularly for all kinds of small jobs, from chopping veggies to making a single-serve batch of Carob-Coconut Smoothies. It’s great when you don’t have enough to fill a larger machine, or if you are saving for the large processor, use the mini in the meantime: it can get most jobs done just fine if you split the contents into two or three smaller batches. And it’s got the durability of the larger processor.
  • Breville Smart Oven and Air Fryer. I use this mini-oven daily. It’s big enough for a 9×13 pan or smaller cookie sheet, and works beautifully without heating up the entire kitchen. I love that it turns off automatically once done, too!

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My Books:

My books are available in bookstores everywhere, or via,, and other online sellers.

  • Naturally Sweet & Gluten-Free (allergy-friendly and low glycemic vegan desserts and baked goods, made gluten-free and with low glycemic sweeteners like coconut sugar, stevia and coconut nectar).
  • Living Candida-Free: a full program to eat free of sugars, yeast and mold on a vegan diet; with over 100 recipes suitable for anyone on a sugar-free, gluten-free, vegan and anti-candida diet.

Note: this page contains affiliate links. If you purchase after clicking on one of the links, the price to you remains the same, but I will receive a small commission that I use to keep this blog running. Thank you so much for your support!