What's on my grocery list

People wonder all the time what groceries I buy each week. It's hard for me to give anyone a specific list of what to buy. I rarely go into the market with a list of what I'm going to get. I like to see what looks fresh and think about what's in season. The grocery store or farmers market is where I find most of my inspiration when creating recipes. Of course there are staples I love to have in my kitchen at all times

What to do before walking into the grocery store  

Think about how your body is feeling that day and in the moment. What are your cravings, what is the weather like, what season is it. Are you cold and it's winter? Is it 90 degrees outside and you just finished exercising? These all play a role in what foods your body is craving and what it will digest better.

Think seasonal

Seasonal eating is foods that are eaten in the same season they are harvested. This is when you receive the freshest and most nutrient dense produce! It also depends on where you are living, but you can find seasonal eating guides for your area online! I will give you a list of what's in season in California, where I live! Luckily I am spoiled here with some items being in season year around.

‍

‍

‍

‍

‍

‍

THE SEASONS

Winter - this is the perfect season for stews, soups, and roasted veggies. I love all of the yummy winter squashes being harvested during this time. Here is a list of what's in season during the winter months:

• Apples, avocados, beets, brussels, cabbage, carrots, collard green, kale, leeks, lemons, limes, onion, oranges, parsnips, sweet potatoes, pumpkin, pear, rutabaga, winter squash

Spring - this is one of the best months for green veggies! Which are perfect for fresh salads or simple stir frys! Here is a list of what's in season during the spring months:

• Apples, apricots, asparagus, avocados, bananas, broccoli, cabbage, carrots, celery, garlic, herbs, kale, kiwi, lemons, all lettuces, limes, mushrooms, onions, peas, pineapple, radish, spinach, strawberries, swiss chard, turnips  

Summer - who doesn't love the summer in California, this is when I love being out and about getting inspiration for dishes I can cook for fun summer gatherings. Here is a list of what's in season during the summer months:

• Apples, apricots, avocados, bananas, beets, bell peppers, blackberries, blueberries, cantaloupe, carrots, celery, cherries, corn, cucumber, eggplant, garlic, green beans, herbs, honeydew, lemons, limes, lima beans, mangos, okra, peaches, plums, raspberries, strawberries, summer squash, tomatillos, tomatoes, watermelon, zucchini

Fall -  once fall rolls in I am always excited to put back on my warm clothes, sit by a fire, and start to eat warm meals again. This is when I start to make soups, stews, and roasted veggies all the time again! Here is a list of what's in season during the fall months:

• Apples, bananas, beets, bell peppers, broccoli, brussels, cabbage, carrots, cauliflower, celery, collard greens, cranberries, garlic, ginger, grapes, green beans, herbs kale, kiwi, lemons, lettuce, limes, mangos, mushrooms, onions, parsnips, pears, peas, potatoes, pumpkin, radishes, spinach, sweet potatoes, swiss chard, turnips, winter squashes

I think you probably see the trend here. There is a lot of repeating produce in each season, this is because California is blessed with amazing weather and can grow a lot of produce year around. Look up the area you live in and see what is in season each month. I promise this will guide you in the right direction of choosing the freshest and most nutritious produce.

‍

Staples I always have stocked in my kitchen

These are things I will always buy at the market when I run out. I find myself using them multiple times a week in my recipes! Find what you use each week and what you start to love in most dishes.

• Herbs - this is my number one item to replace when I run out. I have learned to love all different kinds of herbs. A few of my favourites are basil, cilantro, mint, and parsley. You can use them in many ways. Feel free to chop them and place on top of a cooked dish, throw large pieces into a fresh salad, or even blend them into a sauce for extra flavour. They bring such a bright taste and colourful look to my dishes.
• Garlic + ginger- I can not imagine cooking without these two ingredients. They both bring a lot of depth to a dish. Asian and Indian are my two favourite cuisines and it's pretty hard to make these types of cuisines without garlic or ginger. The most simple way to use garlic is to throw a few pieces in with your roasted veggies before the oven. I also love making sauce with fresh or roasted garlic in them. Same goes for ginger, it creates the perfect bite in a sauce.
• Radishes - I love radishes, they are spicy, punchy, crunchy and super tasty. And there are all different types. My favourite is the watermelon radish, with the bright pink hue on the inside resembling a watermelon. I add them to most of my salads or just as fresh crunch on any dish. Or replace any sort of chip with a thinly sliced radish.
• Leafy greens - I love incorporating as many greens into my diet as possible - they are full of iron, fibre and antioxidants, My favourite is arugula, I always have a bag in my fridge. This is the perfect base for any sort of salad, Other greens great to have in your fridge, spinach, swiss chard and dandelion greens. These I use for my cooked dishes, adding in a pop of green or even just sauteed with a bit of olive oil, salt, and minced garlic.
• Potatoes -  I love all kinds of potatoes, Japanese sweet potatoes are one of my favourites. Potatoes are so simple, and are a perfcet replacement for a gluten carbohydrate, all you have to do to make them delicious is turn your oven to 400, chop them, rub them down with olive oil, sprinkle with salt + pepper and roast for 30 minutes. Also top them with fresh chopped parsley for extra yum.
• Nuts + seeds- can't go anywhere without either of these. I love having nuts and seeds with me at all times, for a yummy and nutritious snack or to add to a dish for extra pop of protien. Adding a roasted + salted cashew to my asian dishes, or adding pumpkins seeds into my salad, daily. They are also the bases for most of my pestos, and dips. So I always have them on hand.
• Healthy cooking oils- can’t make delicious food without good quality healthy oil. My favorite to cook with is cold pressed extra virgin olive oil. For Indian flavours, I love ghee + coconut oil, for Asian I love sesame oil + coconut oil, and for pretty much all other cuisines I use olive oil. For baking I'd recommend coconut oil or high quality grass fed organic butter.
• Fruit - this is the best way to start your day. A fresh bowl of seasonal fruits, berries or an apple with almond butter is how I love to start my mornings. Do not wash when you buy them - only wash fruit right before eating it, it will last longer in the fridge.
• Lemons + limes - I always have these in my house. I love adding fresh lemon zest to any vegetable dish I make, or a drizzle of fresh lemon juice on top of baked salmon is benuo.
• Avocados - yes, yes, yes always have avocados in my kitchen. I love experimenting with them. They work wonders in desserts like a cocoa avocado mousse, and are the perfect garnish to my salads. I love making guacamole and eating as a midday snack with fresh radish. My new favourite thing has been to add sesame oil + braggs liquid aminos to my guacamole.
• Matcha - since recently giving up coffee i have found a love for matcha. My favourite way to make my Greenshaker Matcha - recipe! It is delicious. Always buy ceremonial grade matcha when purchasing. It is the purest form out there.
• Honey - Raw, local honey in its purest form is the only way I like to eat my honey. It is a great form of unrefined natural sugar, and it’s FULL of antioxidants, anti-inflammatory, antimicrobial - basically it is natures SUPER FOOD, made thanks to our local bees and local plants. If you suffer from allergies, try adding raw local honey into your diet to help fight off allergies!

‍