raw sugar If regular sugar is one-note, muscovado strikes a complicated chord. I love it in coffee and hot chocolate—it has a rich molasses flavor, dark and spicy, with notes of clove and nutmeg. It brings a caramelized taste to anything baked, especially cookies. India Tree light muscovado sugar $6.29/pound, savorypantry.com
sweet syrup The agave plant's nectar is a wonderful sugar substitute. Plus, it's absorbed into the bloodstream more slowly, so there's no sugar crash. I use agave to sweeten smoothies or to stir into plain yogurt with a bit of vanilla extract. I wouldn't recommend it for baking, but it dissolves better than sugar in iced tea and lemonade, and doesn't call attention to itself like honey can. Organic agave syrup $13.50/16 ounces, rawagave.com
fresh almonds These offer a protein element to salads, helping you feel full. I also puree them with olive oil and a little salt to make almond butter and slather it on apple slices to satisfy a sugar craving. You can even make a tart crust with ground almonds and chopped dates (mix them, then press onto the sides of a tin and fill with fresh fruit). Raw organic $10.80/pound, sunorganic.com
green wrap You can roll up almost anything in seaweed—nut butter and fresh greens are a great combo. Nori has a beautiful black color and a complex salty taste, so it introduces both flavor and drama to a plate. I cut it into thin strips and sprinkle over a nice avocado and carrot salad. $21/50 sheets, seaveg.com
a dash of hemp Think of hemp seeds as nuts. They're superhigh in protein and give flavor and crunch to salads. I like to roll pureed dates in hemp seeds and agave for a raw sweet treat. Organic shelled $9.99/10 ounces, nutiva.com
wild honey Because it balances the acidity of vinegar, honey is wonderful for sweetening a salad dressing. I also add it to a peanut-butter sandwich as a less sugary substitute for jelly. And it's loaded with B vitamins, which keep energy high. Apitherapy raw $12/pound, honeygardens.com
