Raw Food Kitchen Staples

I get a lot of questions from people what they should have in their raw kitchen.  I have pondered this for a while.   First I started making a list of all the herbs and spices I customarily have on hand.  When the list surpassed 100, I just stopped.  Of course some I use all the time and others I use occasionally.

Then I started thinking about the vegetables that I keep on hand often.  But again this list changes all the time as well.  But it was a little easier with this list.  So here are some guidelines I can offer.

  • When you are reviewing recipes you want to make, try to select recipes that use similar ingredients.
  • Understand that you will have make frequent trips to the store to purchase produce.
  • I keep spinach, kale, carrots, celery, onions, tomatoes, sun-dried tomatoes, mushrooms, garlic and ginger on hand.  For fruits, I make sure to have in the freezer bananas, strawberries and blueberries.  Of course a variety of nuts and seeds can always be found in my freezer which include walnuts, pecans and almonds.  The seeds I make sure to have are cashews, pine nuts, pumpkin seeds and sunflower seeds.
  • In the cabinet, I am sure to always have oat groats, buckwheat groats, nori sheets, raisins, goji berries and at least two sweeteners – agave or coconut nectar.

As I’m even thinking about this, the list is getting longer and longer in my head.  My cabinets are filled with items that I use.  I have not even started talking about the liquid taste enhancers such as apple cider vinegar and Bragg’s Amino Acids.  It is just too much to try to list.

So I will offer you this advice: 1) review recipes of interest, 2) think about the flavors and whether you will like them, 3) try to select complimentary recipes.

Bottom line, a raw vegan kitchen looks similar to any other kitchen where food is actually prepared.  The same conceptual approach is used.  Determine what you like and make sure you have on hand the items to create those flavors.

If you look through my recipes that I have on this site or in my book, then you will be able to assemble a list of kitchen staples.  As I am advising you to do, I too tend to go back to the same ingredients to create dishes.  With that said, I am challenging myself to expand my flavor profile.

So just keep checking back for new flavors and new ingredients that may become your new favorites.

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