My Staples
Here are my personal staples which I always try to have plenty of:
• Unrefined olive oil - for adding to foods prior to eating. I only use this oil “cold” as cooking with it destroys it’s healthy properities
• Unrefined cocomut oil - I use this when I need to heat an oil. Coconut oil does not break down nutritionally when heated so it is better to use. Plus, it is delicious! If you have been brainwashed as I have been around the evils of eating fats, read Sally Fallons “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD. “
• Whole grains such as quinoa, amaranth and brown rice
• Mung beans, garbanzo beans, brown lentils (large and small)
• Celtic sea salt
• Seaweeds such as Wakame, Kelp and Dulse
• Seasonings such as black and white pepper, cumin seeds, coriander seeds, cinnamon, turmeric and anise
• fresh spices such as ginger, garlic, oniion, cilantro and parsley
• raw tahini
• seeds and nuts: sunflower, pumpkin, almond, pecan, walnut and pestachio.
• sesame seeds get their own category as I lightly toast them and hand grind them with 1/9 percentage of celtic sea salt for a delicious, interesting, high calcium condiment
• Dried fruits such as raisins, figs and prunes
• Dried shitake mushrooms
• fresh seasonal vegetables
• fresh seasonal fruits
This is my basic canvas.
