This is a list of foods that I most frequently use in my recipes and meal preparation.
Longer shelf-life items
Olive oil: cold pressed & virgin
Virgin coconut oil
Local raw Honey
Apple cider vinegar
Spices – Sea salt, cinnamon, turmeric, cayenne, ginger, mustard, cardamom, coriander, thyme, oregano, black pepper, cumin, tarragon and any others that tickle your taste buds.
Dried beans, lentils
Hulled sesame seeds
Canned coconut milk. Read the ingredients because some have added sugar and stabilizers. (Potassium metabisulfate is a preservative that is added to all the milks that I have found. Avoid any other additives, if you can.)
Canned beans black and pinto
Canned tomatoes whole and chopped. (I keep one or two for convenience. I keep my canned food consumption to a minimum. The 2007 announcement that Bisphenol A, a plastic and resin ingredient used to line metal food and drink cans, can cause breast and prostate cancer.)
FRESH WHOLE FOODS
Try to buy produce in season and as local as possible. Purchase organic when possible.
Sprouted bread (in the freezer section)
Apples: Fugi are pretty dependable for flavor and crispness.
Collard greens, kale or chard
Eggs organic, free range