Photos by Ana Gambuto
Edited Chelsea Leeds
WHEN IT COMES TO STOCKING MY FRIDGE FOR MY FAMILY, I grew up with the one big haul approach, a massive (and probably wasteful) stocking up of everything and everything. Now as a mom of two, I tend to lean towards the European approach of grocery shopping every day to independent grocers for certain things that they do best. For fresh produce from Heermance Farm or the farmers market we need on the daily for juicing, salads and cooking veg-based meals. I’ll get specialty ingredients like tahini, olive and avocado oils, hot sauce, spices from Bonberi on Bleecker or specialty stores like Kalustyan’s and all my health food needs like non seasonal organic produce, apple cider vinegar, grains like quinoa and basmati rice, lentils, alt flours, kombu, almond milk from East Village Organic, Health and Harmony or Lifethyme in the West Village. Eataly has my fave selection of raw goat and sheep dairy and we source occasional wild salmon and seafood from Vital Choice, bone broth and meats from Hudson and Charles. It’s a constant schlep but part of our routine and we waste less, use more. On days when I can’t make it to the shop, I love Max Delivery who sources tons of organic produce and delivers in an hour in the city (not spon just love it!) but most nights I’ll look at my fridge and get creative. When it comes to produce, this is what I always try to keep stocked in the fridge:
Green & Fuji Apples
Stone fruits (if in season): nectarines, plums and peaches
Yukon Gold Potatoes
Japanese Sweet Potatoes
See below for more of my pantry picks!
The act of sprouting grains breaks them down and makes them easy to digest. How can you tell? Try it and see how you do! I find this particular bread is one of the only ones that does not leave me bloated at all, even if I have a few pieces in one sitting! I love to toast it up and pair it with smashed avocado, sprouts, arugula and tomato, maybe with some dijon and kraut for a yummy sandwich. The kiddos love it too.
As featured in: White Bean Tomato Toast
I prefer white basmati, it leaves the system super quickly and is easy to digest! It also contains all eight essential amino acids, which doesn’t hurt either!
As featured in: Spinach Dill Rice
Mt. Sterling Creamery Raw Goat Milk Cheddar
For those who have a hard time digesting cow’s milk, goat’s milk is a nutrient-rich alternative that’s easy on the gut and far easier to digest. Just remember to always pair with raw leafy greens/non-starch veggies.
As featured in: Portobello Personal Pizzas
I often cook with grass-fed butter and like to add a dollop to rice dishes or even Ezekiel toast. Since it has no protein, it acts as a neutral in food-combining.
As featured in: Butternut Squash Alfredo
Since olive oil has a low smoking point, I primarily use olive oil for dressing salads where as avocado and coconut I use for cooking. These sprays are great for baking and roasting and are aerosol-free.
Apple cider vinegar is a great way to add a punch of flavor to a dressing and balance out the fat from the oil. Unlike other vinegars, this has an alkaline effect on the body but if you are sensitive to candida, use sparingly and see how your body responds
As featured in: Caper Shallot Vinaigrette
I use tamari in many of my dishes for an earthy seasoning flavor but it can do more than add the umami flavor you’re seeking, but provide you with some B3 and manganese.
As featured in: Japanese House Ginger Dressing
I use these a lot for garnishing Asian salads and soups. It lends a light nutty texture and crunch.
As featured in: Quick Massaged Kale Salad
Nutritional Yeast is rich in B12, an important vitamin for bodily functions. Just a quarter of a cup contains seven times the amount of B12 adults need each day!
As featured in: Cashew Ricotta
No additives here! Unlike other blue-bottle versions 😉
Capers serve as fun neutral “extras” for salads!
As featured in: Herby Caper Aioli Dip
I love adding this neutral pepper to Greek and Middle Eastern salads!
By far my fave jarred marinara! I could eat it out of the jar.
Tinkyada Brown Rice Penne
Brown rice and lentil pasta saves the day when a pasta craving comes on. It’s satiating, full of fiber, and protein. If you want to add cheese to your pasta, I would stick with the red lentil or brown rice for starch meals.
As featured in: Baked Ziti with Spring Vegetables
As featured in: Lentil Pasta Veggie Minestrone
I use an entire bag of this per bath when I’m doing a detox bath. Keep the bath super hot and just soak and sweat for 20 minutes minimum. When the kids are sniffly or sick, I do the same.
Literally the only body wash I use 🙂
A lifesaver for teething babies!
When the little ones get those nagging coughs that don’t seem to disappear.
Also a lifesaver on those runny-nose days.
High in vitamin E and antioxidants, olives often find a place in my pre-dinner plate and a number of dishes.
As featured in: Vegetable Tangine
Love a homemade chip.
As featured in: Fully Loaded Vegan Nachos