If you’re a picky eater, no pressure! BUT I would still love for you to give everything a try at least once – Body by Finch is about embarking on new flavour journeys and sometimes you just have to take that first step! If you’re still struggling, try it in a different dish, or leave out that ingredient and swap it for something similar. 

Got a food allergy or intolerance? Try some of these substitutes:  

• Dairy milk
  Almond, coconut (canned or tetrapak), rice, oat or hemp.
• Other dairy
  Soy, rice and coconut alternatives to yoghurt, ice-cream, cheese and cream are great!
• Fructose
  Substitute onions and garlic for chives or the green leafy part of spring onions. Also try experimenting with asafoetida as a spice replacement. (But be mindful! Fructose intolerances are a very subjective thing, meaning thresholds may vary significantly from one tummy to the next).
• Eggs (Breakky)
  For scrambled breakfast dishes, try firm or silken tofu.
• Eggs (Baking)
  Orgran’s No Egg replacer, ½ cup mashed banana, ½ apple puree, 1 tbs chia seeds soaked in 3 tbs water (these each equal 1 egg).
• Whole nuts
  Roasted chickpeas, soybeans, pumpkin seeds, sunflower kernels.
• Crushed nuts
  Finely desiccated coconut, ground sunflower or pumpkin seeds, breadcrumbs or oat/wheat bran.
• Wheat/gluten flours
  Try a few combos of corn, buckwheat, chickpea and rice (brown and white), and quinoa flours, as well as maize/polenta, soy, potato starch / flour, tapioca, millet and amaranth.
• Breakfast grains
  Gluten-free oats and cornflakes, millet flakes, puffed rice, quinoa (seeds, flakes or puffs).