SOME OF MY FAVORITE INGREDIENTS:
TIPS FOR USE & STORAGE
 

Almond & Coconut Flours
Store in the fridge in an airtight container for up to 6 months. If you plan on keeping it long term, store in the freezer for up to a year.

Arrowroot Flour/Starch
Store in a cool, dry, dark place for several years. I read it keeps “indefinitely” in proper conditions.

Cashew Cream
What can you do with leftover cashew cream? Well, if you plan to use it in the near future, it can last in the fridge for 5-7 days. If not, here’s my tip: scoop it into an ice cube tray for easy portioning, slip the tray into a freezer bag and keep until you need it next, for up to 6 months.
If you’re hoping to use it in other recipes, these are some of my faves:

  • Substitute it for Alfredo sauce and toss shrimp or chicken and broccoli in it and serve that over cauliflower rice.
  • Substitute it for ricotta in lasagna or stuffed shells.
  • Thin it and drizzle over things like burritos, tacos, stuffed peppers and chili. 
  • Dip veggies in it.


Coconut Sugar/Crystals
Store your coconut sugar in a cool, dry place. No need to refrigerate.

Ghee
Ghee is butter that's been clarified of water and milk solids. It's purely butter fat, making it much easier to digest, even for those with sensitivities to dairy. If you're super duper dairy-sensitive, ghee may still not work for you (every body works a bit differently), but it's a great option for many. And I personally love it.

There's no need to refrigerate for up to 3 months if it's been opened, and 9 months if it hasn't. Just store containers in a dark, room temp cupboard. If it's been opened and lasts 3 months in the cupboard, move it to the fridge for up to a year.
(source)

Organic Full-Fat Canned Coconut Milk
When I open a new can, because it's separated with cream on top and water on bottom, I scoop/pour it into a glass jar, give it a bunch of good, hearty whisks with a fork to combine it or hit it with an immersion blender for a couple moments, and store in the fridge.

I use coconut milk in so many things so I almost never end up with leftovers. But if you do, here are your options:

  • Store in the fridge for up to 5 days.
  • If it looks like it's going to last beyond that, freeze it: portioned out in an ice cube tray, slipped into a freezer bag. What you need to know in this case is that defrosted coconut milk can develop an altered mouth feel/texture. This is no big deal if you’re not planning on adding it to something for texture purposes (for example, Thai iced tea or whipped coconut cream topping). But if you’re going to cook or bake with it, go for it.
  • If you’re planning on using it for something like cashew cream or flat bread in the future, you can make up those recipes ahead of time and just freeze them.

Raw Honey
Keep your honey in an airtight container in a cool, dry, dark place. No need to refrigerate.
For more info on honey, if you’re interested: Hive and Honey Apiary

Tapioca Flour/Starch
Store in a cool, dry, dark place. I’ve read it can keep for 6 months - 3 years, but I can’t determine that based on my experience yet. However, I’m thinking it would be fine beyond 6 months if kept in the proper conditions.

Wraps
These guys are so yummy and versatile, but one of my favorite things to do with them is make a double batch and freeze half for later. But be warned, they become brittle when frozen. So either keep them in a safe spot in the freezer, or pick up a plastic or glass wrap-sized container to protect them.