I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel
FOOD PHILOSOPHY IN ONE SENTENCE:
Eat wholesome yet delicious food every day.
ALWAYS IN MY FRIDGE:
Kale, coconut, chocolate, and crudité.
7 RECIPE STAPLES ALWAYS ON HAND:
For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.
I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!
Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.
INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:
When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!
Organic eggs, wild-caught fish, organic chicken, turkey, and beef.
I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.
BEST LABEL-READING TIP:
I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.
FAVE VEGGIE + WHAT YOU MAKE WITH IT:
This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.
MUST-HAVE PANTRY STAPLES:
Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!
CRAZIEST THING I BUY:
The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.
SWEETS AND OTHER INDULGENCES:
I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.
DAIRY OR NON-DAIRY FAVES:
Like I said, hooked on coconut yogurt.
SKIP LABELS THAT READ:
‘High-fructose corn syrup,’ ‘cane sugar,’ etc.
I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!
FOR LAST MINUTE ENTERTAINING:
I whip up my snickerdoodles! Just five ingredients and delicious.
FAVORITE PLACES TO SHOP:
Erewhon Natural Foods, Rainbow Acres.
SIMPLE GO-TO RECIPE:
My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.
BEST FOOD MEMORY:
Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!
(Photo credit: Elsie Dardon)