Organic Vegan Cuisine

Food Glossary

RFD Food Glossary : the low down on the real food

Get ready for a high quality culinary experience; fresh from the farm and hand made in the RFD kitchen.The food you are about to eat is prepared using high quality, organic produce and ingredients. We cook with fresh herbs, spices and sea salt. Unique condiments add a variety of gourmet flavors. We cook with water that’s been filtered and purified through reverse osmosis. We make nearly everything from scratch; an old world concept in today’s modern kitchen.

Naturally low in fat, our food has no meat, fish, fowl, dairy, eggs, butter, cholesterol, saturated fats (from animals) or animal by-product. Real Food Daily gives you optimal nutrition and energy, drawing on Eastern health philosophies and heart-healthy Western nutritional recommendations.

This is a list of some of the unusual ingredients we use.

  • Agave Nectar is a natural sweetener extracted from the blue agave cactus plant.
  • Arrowroot is a powdered starch used for thickening liquids, sauces and gravies
  • Barley Malt is a natural sweetener made from concentrated barley that has a rich, roasted flavor.
  • Beans and Legumes are high in complex carbohydrates, fiber, iron and folic acid and have more protein than any other vegetable food.
  • Burdock is a wild, hardy, thistle-like plant whose root is valued in cooking for its earthy flavor and strengthening qualities. Burdock is also called gobo.
  • Carob comes from a pod from a tree, like cocoa powder, yet it has no cocoa butter or caffeine and is lower in fat.
  • Daikon is a long, white radish, acts as a digestive aid especially when eaten with fatty, oily, or heavy foods.
  • Ginger is a golden-colored pungent, spicy root vegetable.
  • Gomasio is a table condiment made of one part sea salt to ten parts dry roasted sesame seeds.
  • Kanten is a jello-like dessert made from agar-agar, fruit and juice.
  • Kabocha Pumpkin is a round, orange or dark green squash that is very sweet and harvested in the fall.
  • Kombucha culture is the result of a symbiotic association of yeast & bacteria similar to a sourdough starter. When combined with sweetened, brewed tea and allowed to ferment, it produces a beverage that for centuries has been thought to be a healthful, detoxifying tonic.
  • Kukicha tea is made from roasted twigs, stems and leaves of a mature Japanese tea bush. Aids digestion, is high in calcium and has a slight amount of caffeine.
  • Kudzu is a white starch made from the root of a wild vine and is used as a thickening agent. It grows wild in the South.
  • Maple Syrup is a sweetener that is an ideal replacement for cane sugar or honey. Besides the liquid it comes in crystals.
  • Mirin is a cooking wine made from whole grain sweet rice.
  • Nutritional Yeast is a combination of inactive dry yeast and vitamins that produces a nutty, cheese like flavor. Not to be confused with Brewer’s yeast or active yeast.
  • Pickled Ginger is a mixture of sliced fresh gingerroot pickled with red shiso leaves, rice and umeboshi vinegars. No red dye, preservatives or refined sugars have been added.
  • Rice Syrup is a natural sweetener made from malted brown rice and is used in dessert cooking.
  • Sea Salt comes from the ocean as opposed to land salt and is either sun baked or baked in a kiln. High in trace minerals and contains no chemicals, sugar or other additives.
  • Sea Vegetables come from the oceans and contain twenty times the amount of minerals land vegetables have. Rich in iron, calcium and nutrients.
  • Arame is a thin, spaghetti like, dark brown sea vegetable. Hiziki wiry, noodle-shaped, blue/black sea vegetable that has a strong, nutty aroma.
  • Kombu is a wide, thick dark green sea vegetable. We cook our beans with kombu, which helps break down the gases of beans.
  • Nori is a thin black or dark purple sheets of a dried sea vegetable. When roasted nori turns green. This is used as the wrapper around sushi.
  • Wakame is a long, thin, green sea vegetable that has a sweet taste and delicate texture.
  • Agar is an odorless, tasteless sea vegetable, a natural thickener and an excellent substitute for gelatin.
  • Seitan also called “wheat meat” is made by a process that removes the starch and bran from whole-wheat flour. The result is a dough-like food with high gluten content which has no saturated fat or cholesterol.
  • Shiitake mushrooms are dried or fresh to flavor soup stocks or vegetable dishes. Dried shiitake mushrooms are often used in medicinal preparations.
  • Shiso Leaf is related to the herbs, mint and basil and gives flavoring and color to other foods.
  • Soba Noodles are made from buckwheat flour combined with whole-wheat flour. Soba can be served in broth or chilled in salads.
  • Soy Foods come from soybeans and are the only vegetable to provide a complete protein filled with vitamins, iron, calcium and fiber.
    • Edamame are fresh soybean pods.
    • Miso is rich fermented paste made from ingredients such as soybeans, barley and brown rice. When eaten on a regular basis miso aids circulation and digestion.
    • Tempeh is traditional soy food, made from split soybeans, water and beneficial bacteria, allowed to ferment for several hours before being formed into a patty.
    • Tofu is made from the liquid extracted from soybeans, pressed into blocks and stored in fresh water, high in calcium, iron and B-vitamins.
    • Tamari is traditional naturally made soy sauce as distinguished from chemically processed varieties. Original or real tamari is the liquid that rises to the top during the process of making miso.
    • Soymilk is non-dairy, lactose-free alternative to cow’s milk made by boiling and pressing soybeans and straining the resulting liquid.
  • Tahini is a seed butter made from ground sesame seeds. Fiber, minerals and a high source of Vitamin B12.
  • Udon is a Japanese style noodle made from whole wheat and unbleached white flour. Udon is typically lighter than soba but may be used in the same ways.
  • Umeboshi is a salted plum pickled in sea salt and shiso leaves. May be eaten whole or used as a paste or vinegar for cooking. Umeboshi helps to normalize digestion and is especially helpful in reducing stomach acidity.
  • Vegetables. Dark green leafy vegetables include kale, collards, watercress, leeks, boy choy to name a few. They are good sources of fiber and many vitamins such as vitamin A, vitamin C, and calcium. The darker the leaves, the more nutrients the vegetable usually has.
    • Ground Vegetables broccoli, cauliflower, cucumbers, celery, green beans and more are high in vitamins and minerals including the antioxidant beta-cartone.
    • Root Vegetables grown underground and are hardy tasting foods that add strength to many dishes. Most are good sources of vitamins, minerals and complex carbohydrates.
  • Whole Grains since ancient times, nutrient rich whole grains have been important foods for most cultures. Whole grains have not been refined and therefore the bran, which contains fiber, B vitamins and trace minerals, is intact.
    • Brown Rice is the most balanced of all the whole grains and is also gluten free. Unpolished whole natural brown rice is higher in minerals, protein and flavor than white rice.
    • Millet a small orange non-gluten grain that has a sweet nutty flavor.
    • Quinoa originated in the Andean region of South America over 6,000 years. The Incas, who held the crop to be sacred, referred to quinoa as “mother of all grains” though it is actually a small seed. Has a mild nutty flavor and is gluten free.

 

Have a question about one of our ingredients? Want us to add something to our Food Glossary? Let us know here.