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Jennifer’s Pantry

 

JennpantryphotoThe items inside my pantry are listed below and grouped by category. All these items are what my family keeps stock on and we replenish as needed. There’s been quite a few changes to our pantry in the past two years, but not all at once. It gradually has been overhauled for the better. My project at the beginning of the year was organizing all these newly acquired staples. Everything finally has a spot! I envision this space with all large sealable glass jars one day…

 


 
Legumes&Beans

Legumes
Legumes, which is another name for beans, peas, and lentils, are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. I admit, before starting on this plant based journey, I always used beans from cans, and we rarely consumed them. The reason is simply because I really didn’t know the method of soaking and cooking, or the nutritional benefits of beans. I definitely never cooked with lentils before this journey, now I can’t imagine meals without them. We also use various gluten free pastas, since we find they digest better and don’t leave that heavy feeling in the gut.

Azuki Beans
Black Beans
Black Bean Spaghetti
Chickpeas
Green Lentils
Green Split Peas
Kidney Beans
Pinto Beans
Red Lentils
Red Lentil Rotini
Yellow Split Peas

 


 
Grains&Flours Whole Grains and Flours
Whole grains are rich in dietary fibre, antioxidants, protein (especially the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins (including niacin, vitamin B6, and vitamin E). I was familiar with whole grains and we cooked brown rice or steel-cut oats quite often. My father in law is Peruvian and he had introduced us to quinoa years prior, so we were already using quinoa in plenty of our meals. For the sake of Lucas’s digestive issues, I have since stopped using white flour and whole wheat flour for any of my baking or cooking. Also with our discovery of all the gluten free flour options and nut flours, I find no reason to include them in our pantry. I simiply use our high speed blender to blend many of the grains below into flours when required for a recipe.

Brown Rice
Buckwheat Groats
Buckwheat (Sweet Potato) Spaghetti
Coconut Flour
Farro
Millet
Rolled Oats (not instant)
Sorghum Flour
Sprouted Spelt Flour
Steelcut Oats
Quinoa
Quinoa Amaranth Penne

 


 
Nuts&Seeds

Raw Nuts, Seeds, & Dried Fruit
Another major change to our pantry would be the addition of raw nuts and seeds. Both Nick and I never enjoyed eating a handful of these, unless they were roasted with seasoning. Funny how over time your taste can change. Now I happily eat them and find many ways to include them into my recipes. Raw nuts and seeds contain vitamins, minerals, fibre, and essential fatty acids. Nuts are also high in essential amino acids and an excellent source of protein. Dates are another new staple in our pantry, I use them to naturally sweeten many recipes replacing refined white or brown sugars.

Almonds
Cashews
Pecans
Walnuts
Dried Unsweetened Cranberries
Medjol Dates (stored in fridge)
Shredded Unsweetened Coconut
Chia Seeds
Flax Seeds (ground and stored in fridge)
Hemp Seeds (aka hemp hearts, stored in fridge)
Pumpkin Seeds
Sesame Seeds
Sunflower Seeds

 


 
SpicesphotoHerbs and Spices
I love fresh herbs and spices and will opt for them when available at the market. We also keep a large amount of dried herbs and spices and use them in cooking when needed.
 

Fresh:
Basil
Cilantro
Dill
 
Garlic
Ginger
Parsley

 

Dried:
Basil
Black Pepper
Cayenne Pepper
Chipotle Powder
Chili Powder
Coriander
Crushed Red Peppers
Cumin
Curry Powder
Garam Masala
 
Garlic Powder
Ginger Powder
Herbamare
Onion Powder
Oregano
Paprika
Pink Himalayan Salt
Smoked Paprika
Thyme
Turmeric Powder

 


 
Oils and Vinegars
We have switched to using Coconut Oil in most all our cooking and baking. I love the stuff! It can be used in so many ways, not just cooking. I sometimes still use grapeseed oil since coconut oil solidifies at cold temperatures and can be a problem in a few recipes like cold salad dressings. Raw apple cider vinegar is amazing stuff as well. It also can be used for so many other things, I use it as a facial toner and a hair conditioner too!

Coconut Oil
Grapeseed Oil
Sesame Oil
Balsamic Vinegar
Raw Apple Cider Vinegar
Red Wine Vinegar
Rice Vinegar

 


 
Sweeteners and Flavorings
I’m starting to use a homemade date paste more often as a natural fruit sweetener, but still swap between maple syrup and unpasteurized honey for a variety of recipes.

Maple Syrup
Unpasteurized Honey
Date Paste (homemade, kept in fridge)
Vanilla Powder
Almond Extract

 


 
Misc. Items

Arrowroot Powder
Baking Powder
Baking Soda
Brown Rice Crackers
Cacoa Powder
Carob Chips
Nori Sheets
Nutritional Yeast
Quinoa Brown Rice Crackers
Rice Wraps
Sweet Potato Crackers
Tapioca Starch

 


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Older Posts

Chickpea Quinoa Spinach Stew

Chickpea Quinoa Spinach Stew

January 19, 2016By Jennifer

Spicy Coconut Curry

Spicy Coconut Curry

December 30, 2015By Sandhya

Quinoa Bean Unstuffed Mushrooms

Quinoa Bean Unstuffed Mushrooms

December 5, 2015By Jennifer

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas

November 14, 2015By Sandhya

One Pot Pumpkin Farro Stew

One Pot Pumpkin Farro Stew

October 26, 2015By Jennifer

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