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Staples and Base Foods: Your Pantry Wardrobe.

How to stock your kitchen

Much like how we arrange our closets, certain staples and base foods are essential to make cooking easier. They are needed to enable a kitchen to function smoothly. Everyone should have the basics needed to cook lunch or dinner on the fly, complete with veggies.

This is a FUN thing, not meant to be stressful or intimidating.

So take a deep breath and let’s dive in.

My theory is that the most important tool in a kitchen is high quality ingredients. So buy the best you can afford and always go for organic.

We go into deeper detail about this in my upcoming Kitchen Harmony course, so keep on the lookout for emails—I am so excited to share it with you! It is premium content!

Base ingredients

These are the basic ingredients every kitchen needs and the ones you must have in order to create your dressings, sauces, dips and marinades.

This is your firm foundation.

Sweeteners Maple Syrup, raw honey, coconut sugar, molasses and stevia

Spices See essential spices.

Herbs Any herb, any color, dried or fresh.

Oil Cold pressed and organic is best. (Mainly olive oil, coconut oil, sesame, flax and hemp)

Salt A good salt is essential: Himalayan, Celtic sea salt or Fleur De Sel

Acid Limes, lemons, orange or apple cider vinegar, ume plum vinegar and occasionally, organic balsamic.

Vegetables and vegetables remnants These are the parts of the vegetables you were going to throw away, but you shouldn’t.


Additional staples to have on hand

(To enhance sauces, dressings, dips and marinades)

Shoyu Shoyu or Tamari (my kitchen is never without it).

Raw nut Butters Tahini, almond butter.

Vegetable broth or bouillon cubes.

Miso paste I like a white miso, but there are many types (try chick pea miso if you are gluten-free).

Mustards I will always have a good Dijon on hand and always have several types of gourmet mustards in the fridge. My favorites are:

Organic Brown Mustard and Dijon Mustard





Love your food. Nourish your body. Live your adventure.
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