Stocking Up

​Basic Foods
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
Tamari sauce
Local raw Honey
Millet
Oatmeal
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
Raw almonds
Raw cashews
Hulled sesame seeds
Flax seeds
Herbal teas
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. 

Corn tortillas
Sprouted bread (in the freezer section)
Tomatoes
Onions
Fresh garlic
Potatoes
Carrots
Celery 
Fresh ginger
Apples: Fugi are pretty dependable for flavor and crispness.
Bananas
Collard greens, kale or chard
Butter
Eggs organic, free range