At home

In my pantry:

Seasonal vegetables are critical and should provide the main focus, especially herbs and greens. The following are some of my favorites:

Spring: wild mushrooms, beets, spaghetti squash, carrots, dandelion greens, fennel, radicchio, kale, spring onions, watercress, broccoli rabe, celery, celery root, collard greens, fava beans, fiddleheads, garlic scapes/green garlic, kohlrabi, leeks, lettuces, nettles, pea greens

Herbs, most available year round: cilantro, parsley, mint, oregano, rosemary, sage, thyme

Fats are often misunderstood and misused, however are a vital part of the diet as well (use them in accordance with your own bodies needs and restrictions, daily moderation)

High quality butter (nothing fake, the real stuff from grass-fed cows – amazing, I despise anything but)
Olive, sesame and coconut oils
Raw milk cheeses – sheep, goat and cow (I use in extremely small amounts in spring & fall)
Full fat yogurt sheep, goat or cow (very small amounts in spring)
Raw milk or non-homogenized grass-fed and organic (monitor how your body reacts)

Fermented foods like sauerkraut, kimchi, laco-fermented veggies & pickles provide a great source of micro-nutrients and probiotics for digestive health. The grocery store is starting to carry more and more options. I use them on tacos, salads, sandwiches or in rice and noodle dishes.

Sprouts are little power packs of nutrients. Use them in sandwiches, smoothies, salads and to top soups.

Spices and seeds are a huge part of my diet too: turmeric, cinnamon, nutmeg, clove, cumin, sea salt, pepper, cardamon – try something new…

Other items to experiment with and include:
Grains (steel cut oats, quinoa, faro, wild & other rices, teff)
Kelp noodles
Maca powder
Raw honey
Apple cider vinegar
Miso (I like yellow)
Black sesame
Pumpkin Seeds
Goji berries

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