Kitchen Staples for Natural Cooking
Filed Under Natural Cooking |
What to eat? That is the question. First I begin with what I have in the house. No, first I shop to make sure I have something in the house. I stock my pantry with buckwheat groats, a variety of rices (like black forbidden rice and kokoho rose medium grain brown rice), Job’s tears, millet, and a variety of oats (steel-cut, rolled and whole). Amaranth has been a staple lately, too. Other must-haves are olive oil, light and dark (toasted) sesame oil, plus safflower and coconut oil for deep-frying and popcorn. I frequently turn to tamari, miso, umeboshi, a variety of vinegars… and my best friend, sea salt.
Shopping is easy because I select a variety of colors from the vegetable offerings and decide on which proteins my body wants to eat this week. Vegetables that I keep around are onions, winter squash in the winter, cabbage, carrots, usually some celery and maybe green onions, although they really don’t “keep”.
Now I can open the cupboard and just cook.
Joanne
