Kitchen Staples to Stock Up On, from Chef Jeremy
March 13, 2020
Think filling, tasty, nutritional powerhouses that have shelf life. It's a good time to batch cook, do some baking, and test those insta pots.
Here's my short list:
- Beans, both fresh and canned
- Lentils
- Grains: quinoa, millet, farro, etc.
- Oils: olive, coconut, sesame, sunflower
- Ghee
- Spices
- Frozen fruits and veggies
- Fermented stuff like kimchi and cabbage—they have a long shelf life and help promote good gut bacteria, which in turn supports our immune systems
- Baking supplies
- If you eat animal protein, go for canned anchovies, sardines, etc.
- Nut butters
- Seeds: chia, sunflower, and pumpkin
- Dried fruits and whole nuts
Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.
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