I’m sure It goes without saying, that filtered water and a rainbow of seasonal fruit, and vegetables are staples in our home. While this remains the same, my pantry has changed over the years, especially since having kids. However, my core staples are a constant. These are the pick of the bunch.
Grains – Rice and Quinoa are our go to. It is brown rice in salads and for breakfast with some granola on top. The kids love Basmati as well. Quinoa is also a favourite for salad with roasted sweet potato and kale. Yum!
Flour – Our staple is Spelt and the ancient grain Khorosan and Chickpea flour. We use chickpea flour, also know as Besan to make Besan pancakes – they have with turmeric, salt and water in them and are traditionally known to clear excess congestion from the sinuses.
Legumes – Kidney beans, split peas and lentils are budget friendly, so versatile and easy to throw in a salad, soup or used as the main hero to a meal. It’s worth noting that these nutritional powerhouses are the backbone of the traditional Mediterranean diet, which is associated with multiple health benefits and longevity. We’ve always got ample stock of legumes and our favourites are kidney beans, mung beans and chickpeas. Rajma, which is a Kidney bean curry, is my husband’s family favourite Punjabi cultural dish.
Kidney beans have loads of benefits, are high in vitamin B, are a great source of soluble fibre to help clear excess toxins from the bowel and excess fluid from the body. They’re great for diabetics as they have a low glycaemic index, and they also provide manganese, calcium and magnesium, great to support bone health!
Mung beans have a high protein and nutritional content and are often used as space food on space missions! We make a Moong Dahl out of them or when we sprout them ourselves, we eat them fresh in a salad.
Chick Peas we likes best are black chickpeas, or ‘kala chana,’ which are slightly firmer and smaller than white chickpeas, and have a higher nutritional content. They can be roasted in cumin, black mustard seeds and turmeric to eat with fresh flat bread, rice or in a quinoa and roasted vegetable salad.
Nut butter + Tahini – Rich in antioxidants and anti-inflammatory compounds, nut butters and tahini are highly nutritious and a great protein to add to sourdough, yoghurt, smoothies, salad dressing.
Medjool Dates – Love these, they’re a firm favourite for bliss balls and a nutritional way to sweeten up smoothies, cakes, and slices.
Seeds – We love seeds in Chia pudding, pepita to throw in salad and sunflower seeds in slices and biscuits. Hemp seeds are often added in our smoothies, because they are a great source of essential fatty acids.
Seaweed – Wakame and Kombu are always in my pantry and added to broths, soups or my legumes when I have them soaking overnight. Nori is used in our homemade sushi rolls or I roast and crush it for a sushi bowl. Sometimes the kids might even snack on it with some avocado.
Miso Paste – This is traditional and wonderful ferment that offers enzymes and beneficial microbes that benefits the gut! I have a good quality miso paste in my fridge at work and at home. It’s a nutritious snack to tide you over to your next meal or add it to your broth just before drinking.
Tamari, Teriyaki or Coconut Aminos – These are our favourite sauces, which aren’t loaded with any questionable ingredients, but are packed with taste and a must have to flavour our Asian dishes.
Dark Chocolate – A good quality chocolate, such as Loving Earth or an organic treat by the Honest to Goodness, is always in the cupboard.
