• Pre-packed foods for on the go: organic nut butters, falafels, pulses and brown rice, almond yoghurt, soya yoghurt, coconut yoghurt, houmous, tamari-flavoured seed mixes, dark raw chocolate.
• Fermented foods, if tolerated: coconut kefir, sauerkraut, vegan kimchi, miso; make sure they are as fresh as possible and not pasteurised (most fermented food products from supermarkets are pasteurised) as this can affect their fermentation quality.
• Seasoning: use herbs and spices instead of salt: bay leaf, mint, dill, marjoram, caraway seeds, fenugreek, nutmeg, chives, garlic, cinnamon, cardamom, cloves, allspice, curry leaves, lemongrass, za’atar, paprika and smoked paprika, saffron, fresh basil, oregano, makrut lime leaves, ginger, turmeric, tarragon, curry powder, mustard seeds, nigella seeds, fennel seeds, five spice, cumin, garam masala, coriander, black pepper, cayenne pepper, nutritional yeast.
• Pastes and…