THE ONLY ingredients that I use
I use California almonds, which are naturally high in protein, instead of plant protein isolates in my vegan protein powders. Unlike protein isolates, which are stripped of everything but the protein, almonds contain healthy fats, fiber, and other nutrients like calcium and vitamin E. They are gut-friendly and a good source of prebiotics, meaning they improve the diversity and composition of the gut microbiome.
I also use American grown chickpeas in my vegan protein powders because they are high in soluble fiber. Unlike insoluble fiber, which can have a laxative effect, soluble fiber increases in size as it moves through your digestive tract. This can make your bowel movements easier and more regular.
Egg whites have a tendency to foam when hydrated and mixed. In order to solve this problem, I add coconut to my recipes. Coconut is full of medium chain triglycerides (MCTS), which interfere with the formation of foam. Coconut is also a good source of prebiotics and has anti-inflammatory properties.
I add a pinch of Colombian coffee to my mocha protein powder. In case you were wondering, my mocha flavor contains only 10mg caffeine, or about 1/10 of what is in a cup of coffee.