Having just relocated across the country, I naturally had to let go of some things. I was happy to do this. Over the years I’ve had a weird habit of lugging kitchen condiments from place to place. But there was no way I going to try to ship a mostly full, five-gallon bucket of molasses from the Virgin Islands to California for the sake of Sweetface. Nor did I intend to watch the mail for weeks, only to pull out cracked bottles of stale spices. I looked forward to starting clean.
This let me take a good look at what I find essential for the kitchen. When my kitchen is stocked with my basic preferences and needs, I can make a great meal at a moment’s notice. I define great meal as one that leaves me satisfied and energized, and doesn’t have me wishing for more salt, more fat, more flavor. Here is a list of what I found myself seeking out within days of landing.
1. Fresh vegetables such as romaine, kale, chard, bok choy, broccoli, brussel sprouts, carrots, cabbage. You can serve anything on a bed of these. Also essential for juicing and salads.
2. Two thirds lb of hormone-free meat such as bison, ground beef, lamb for stew, ground turkey – They cost more, but most Americans eat way too much animal protein. Two-thirds lb lasts three meals, and has never cost me over nine dollars. I didn’t always bring meat into my kitchen, but after I started eating for my blood type, I found that red meat and less starch made a huge difference in my energy level.
3. Fresh garlic and ginger – A must have for kitchens at all times. In addition to being cooked into most of my meals, they are both great detoxer for juicing, adding a kick and complexity to the taste. You can steep ginger for tea, and crush a clove of garlic into your dog’s food to repel ticks. A chunk of ginger is a great gum chewing alternative and is great for digestion. And ladies, if you don’t know this by now, you should: garlic kills yeast.
4. Oils, vinegar and Braggs Liquid Aminos – Gigantic green salads are a core component of my diet. Braggs Apple Cider Vinegar and good olive oil are a must for good salads. Adding a dash of the super salty soy-based Liquid Aminos makes it amazy-ing. When mixed with a few other essentials, they make eating a pile of leafy greens more appealing than the yummiest junk food. Coconut or sesame is a good high-heat oil for stir fries, baking and soups. Coconut is a great base for all sorts of healthy desserts. Something I’m having to adjust to is that in California, it stays solid, whereas on St. Croix the climate keeps it in liquid form.
5. Spices like turmeric, paprika, cinnamon and cayenne – Spices improve digestion, enrich flavor and, holding the different properties of vata pitta and kapha in Ayurveda, help to balance one’s constitution. I throw them in any stir-fry. I put a pinch in hot water as an alternative to tea. I use turmeric and paprika in skin scrubs with fresh plain yogurt and chopped cucumber and apple. Cayenne can be used in an emergency to cauterize wounds, stop bleeding and disinfect cuts. Google it.
6. Nutritional Yeast – This vegan source of B12 tastes like cheddar or Parmesan cheese. It’s a great texturizer for dips and dressings. It’s a magical flavoring for popcorn. It’s a tasty topping for salads, noodle dishes and cooked veggies. It’s a soup and sandwich booster. It’s made from deactivated yeast of beet sugar, so safe for those avoiding yeast in their diet. You can find it in the bulk section of healthy food stores. I recommend buying it in large quantities, because once you’re hooked you will go through that shit like Lady Gaga goes through costumes. When we lived on St. Croix, we would order it in gallon buckets.
7. Agave – As beautiful and miraculous a thing as maple syrup is – amazing sugary sweet tree blood – it’s pricey and I like to use it conservatively. What’s more, its flavor can be lost or wasted in some recipes. Agave is a great alternative. I’ve read that it could be not the greatest for you, but I know that sugar is no good for you, and unlike sugar, I don’t feel a crash when I eat agave. Add a drizzle to cold or hot cereal. Use it to sweeten unsweetened rice or almond milk, so that you get to determine how sweet your milky beverage is. A teaspoon will add complexity to stewed dishes and soups. A dash combined with sesame oil, vinegar and Bragg’s soy sauce makes a teriyaki sauce or salad dressing. When processed a certain way, it has a low Glycemic Index, and is ok for diabetics.
8. Ezekiel sprouted grain products – I usually avoid gluten, but not everyone does. I haven’t found a better bread – it’s great stuff. Ezekiel’s hearty, sprouted corn tortillas taste like real corn! It can be challenging to find tortillas without preservatives. These are preservative free.
9. Nori sheets – These can be cut into strips for salads and soups, soaked and blended for vegan ceasar dressing and provide a great gluten-free alternative for wraps.
10. Himalayan salt – It’s not chemically altered the way table salt it. It tastes super good, it doesn’t make you puffy, it contains all of the 84 elements found in your body and promotes a healthy pH balance in your cells, particularly your brain cells. In addition to food, I add a sprinkle to my water dispenser. That, with a drop of Youngliving’s grapefruit essential oil transforms five gallons of water into something that tastes like the fountain of youth.
With the above components, my kitchen is complete and only sushi could pull me away from my kitchen. Some new additions are plain greek yoghurt and a chunk of raw sheep milk or goat milk’s cheese. Two great extras that assure me that I’ll never have to leave the house are: 1. Bob’s Redmill gluten-free pizza mix – We all want pizza every now and then. As long as this is in the house, I know I can go to it when I get the craving. 2. A gluten-free cookie or pie mix or two – this is another tool for emergency cravings, and if I’m going to a potluck and decide to bring dessert, it’s usually greeted with delight from others who try to avoid gluten but tend to break rules in social situations. If I’m not feeling like using eggs and butter, I will blend up flax seeds and use coconut oil to keep the recipe vegan.














