So I have come to find that I tend to use the same ingredients over and over, just in different ways, depending on what is in my CSA or at the Farmers Market.  Here is a list of my MUST haves for my raw food pantry/fridge.  I really use these almost every day.

Spices:

• Cardamom
• Coriander
• Cumin
• Turmeric
• Curry powder
• Cayenne pepper
• Red pepper flakes
• Ginger, root and ground
• Cinnamon
• Nutmeg
• Vanilla, both extract and beans
• Sea salt

Oils & Vinegars:

• Olive oil, extra virgin cold pressed
• Untoasted Sesame oil
• Red wine vinegar, raw, unpasteurized
• Apple Cider vinegar, raw, unpasteurized
• Nama Shoyu

Sweeteners:

• Honey, raw, local
• Medjool dates
• Maple syrup
• Raisins

Snacks:

• Kale chips
• Greek olives
• Two Mom’s granola bars

Fruit & Vegetables (in addition to what is local and in season):

• Bananas
• Gala Apples
• Avocados
• Lemons

Nuts:

• Almonds (mostly to make almond milk)
• Pecans
• Walnuts
• Coconut, unsweetened, shredded

Seeds:

• Chia seeds
• Sesame seeds

Other Foods (these are not a daily necessity but I use them maybe once a week):

• Cacao butter
• Cacao nibs
• Cacao powder
• Sprouted lentils
• Steel cut oats

Supplies:

• Blender
• Whisk
• Knife
• Colander
• Cheesecloth
• Hand juicer
• Mason jar (for making sun tea and storing my almond milk)
• Vegetable peeler

From this list, I pretty much can make all the raw food recipes I love.  There are a couple of other things in my pantry, but they don’t get used as often.  I just purchased some Ume vinegar and Coconut oil, neither which I have used yet.  I also have some buckwheat groats, goji berries, hemp seeds, millet, and oat groats that I have not gotten around to using yet.  Some of the other things I like to keep on hand but don’t use as frequently are:  cashews, peanuts, pine nuts, flax seed, pumpkin seeds, sunflower seeds, and a coconut (both for the water and the meat).  For supplies, I occasionally use a Benriner Cook Helper Slicer for spiraling vegetables.  I still have not bought a dehydrator and do not feel like it has been an issue.

As with all my food, I try to source my fresh produce locally if possible and to make sure it is raised naturally and organically.  However, if it cannot be sourced locally, I try to make sure that it is organic and grown in the United States.

My goal for this week:  to start sprouting seeds.