Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. Oat milk has a creamy texture and mild oatmeal-like flavour, and iis commonly available in various flavors, such as sweetened, unsweetened, vanilla and chocolate.
Pea protein is an extract from split peas that can be added to a variety of foods such as energy bars, meal-replacement shakes and veggie burgers. You can also find it as a powder to add when making smoothies. Growing interest in vegetarian and plant-based diets has likely prompted the increased availability of pea and other plant-based proteins. Pea protein also appeals to people who are lactose-intolerant or do not include dairy-based protein.
Coconut oil is an edible oil derived from the wick, meat and milk of the coconut palm fruit. Coconut oil is a white solid fat, melting at warmer room temperatures of around 25°C. In warmer climates during the summer months it’s a clear, thin liquid oil. Unrefined varieties have a distinct coconut aroma.
Spirulina is blue or green algae that contain about 8g of protein per to tablespoons. It’s also rich in nutrients, such as iron, B vitamins — although not vitamin B-12 — and manganese. Spirulina is available as a powder or a supplement and can be added to water, smoothies, or fruit juice. It can also be sprinkled dover salad or snacks to increase protein content.
Mycoprotein is a fungus-based protein. Mycoprotein products contain around 13g of protein per half-cup serving. Products with mycoprotein are often advertised as meat substitutes and are available in forms such as “chicken” nuggets or cutlets.
Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They’ve been cultivated since ancient times. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys. They’re high in nutrients and believed to aid many ailments.