Kris Carr's Crazy Sexy Pantry

What’s in my pantry?

May 6, 2013|108Comments|


Hi Sweet Friends,

My pantry is the trusty scout leader of my kitchen — always prepared!

Over time, I’ve stocked my pantry with items that are the foundation for my meals and can be used in a variety of recipes or all on their own. Once you begin to collect your own favorite pantry pals, you’ll see a few things shrink: your grocery bill, your shopping list and your meal planning woes. Suddenly, half your recipe ingredients are already on hand and all you need at the store are fresh herbs and produce, some toilet paper and a trashy magazine every once in awhile (come on, you know you read them!).

This week, I’m making good use of my pantry with a south of the border inspired dinner — taco night! Psst … Don’t miss the Crazy Sexy Refried Beans recipe at the end of this blog. De nada.

Here are some of my must-have pantry items:

  • Coconut Oil: Coconut oil (aka coconut butter) has a sweet, light, buttery flavor. Make sure to choose organic unrefined extra virgin coconut oil, since the hydrogenated kind contains trans fats (boo!). The saturated fat in coconut oil is mostly lauric acid, which supports thyroid function and raises good cholesterol. I spread it on my morning waffles, add a dollop to my veggie sautes or use it as an oil substitute while baking.  Oh! And it’s also a divine skin moisturizer (we have a tub of it in the bathroom).
  • Protein Powder: Since proteins are the building blocks of every cell in your body, adding a scoop of plant-based protein powder to your smoothies is an awesome way to give your muscles and organs a little extra lovin’. At the moment, my favorite brand is PlantFusion.
  • Almond Milk: Almond milk has a sweet, creamy taste that’s perfect for hot breakfasts (oatmeal, millet or quinoa), tasty smoothies and sauces. Did I mention iced chai lattes? Yeah, that too. Word to the wise: If you’re watching your sugar intake, opt for the unsweetened variety, it tastes just as good, if not better. Nutrition label tip: 4 grams of sugar equals 1 teaspoon. The American Heart Association recommends (at most) 5 teaspoons of sugar for gals, 9 teaspoons for guys and 3 teaspoons for kids.
  • Buckwheat Soba Noodles: I adore these gluten-free noodles in chilled salads or tossed with an Asian-style stir fry. Soba noodles cook in a snap, but be careful not to overcook them — they’ll turn to mush. Buckwheat is also a complete protein, which makes this noodle a no-brainer in my kitchen.
  • Nutritional Yeast: Fondly known as “nooch,” this cheese-flavored powder has been a longtime comrade of vegetarians and vegans. Nutritional yeast is full of B vitamins and it’s another (you guessed it!) complete protein to add to your repertoire. I love using nutritional yeast in sauces, salad dressings, soups and even in my organic tofu scramble. Go ahead and smooch the nooch, you won’t be sorry — lordy, I crack myself up!
  • Rice Pasta: I usually reach for Tinkyada brand rice pasta, but there are a variety of brands out there. Choose brown rice pasta if you can, since we all know that whole grains are better than the white stuff. Rice pasta can be used as a gluten-free substitute for any wheat pasta, but I use it most often in my Penne a la Vodka recipe.
  • Quinoa: In addition to being a plant-based protein powerhouse, quinoa is also high in magnesium (great for your bone health) and iron (immune system supporter). It’s the main ingredient in easy-peasy buddha bowl — a big serving of cooked quinoa topped with diced raw veggies, avocado, hemp seeds, olive or flax oil and an hefty squirt of Bragg’s amino acids or organic tamari. Heaven.
  • Pinto Beans: Dried and canned beans are a fiber-filled friend that I always have on hand. Just keep in mind that you should choose a BPA-free brand whenever possible. And when you go for dried beans, head for the bulk aisle to save some bucks. Worried about gas? Soak your beans overnight and cook them with a strip of kombu (seaweed) to tame those pesky toots.
  • Lentils: Colorful, protein-rich legumes make mealtime a snap. All you need is a simple sauce, veggies and lentils to create a fabulous one-pot meal, which also means less dishes (halle-frickin-lu-yah!). And if you’re in a pinch for time use red lentils; they cook in a jiffy.
  • Sea Vegetables: These sassy sea plants are packed with marvelous minerals, including potassium, calcium and magnesium. It’s also one of the best sources of iodine, which is crucial to thyroid health. I sprinkle dulse flakes on my salads, nibble on sea veggie chips as a snack and roll up veggies and brown rice in nori sheets for some sushi.
  • Rice Crackers: The big dipper! Rice crackers are a crispy and delicious gluten-free option when you’re looking for something to munch on. I dip them in hummus, guacamole, organic tofu eggless salad and beyond.
  • Goji Berries: Reach for goji berries next time you’re putting together a trail mix or topping your oatmeal. They’re lower in sugar and packed with antioxidants.

Well, that’s my pantry in a nutshell. I hope this up close and personal look at my shelves inspires you to stack your pantry with a treasure trove of nourishing supplies.

Now that I’ve shown you mine, it’s time to reveal yours. In the comments, share your go-to staples!

Peace & powerful pantries,

Kris Carr

PS: Here’s the recipe I promised from Crazy Sexy Kitchen. Ole!

Crazy Sexy Refried Pinto Beans

Serves 4
  • 2 tablespoons olive oil
  • 1⁄2 cup finely diced white onion
  • 1⁄2 tablespoon cumin powder
  • 1⁄2 serrano or jalapeño chile, seeded and minced
  • 4 cups pinto beans, cooked (or two 15-ounce cans, strained and rinsed well)
  • 11⁄2 cups vegetable stock
  • 1⁄2 teaspoon sea salt
  1. In sauté pan on medium heat, add oil, onion, cumin powder, and chile. Sauté until onions are translucent.
  2. Add the beans, vegetable stock, and salt. Continue to cook for 6 to 8 minutes.
  3. Remove the beans from the heat. Using a potato masher, mash the beans until you have a coarse purée and serve.



Leave a Reply

Your email address will not be published. Required fields are marked *

Comment

108 responses to What’s in my pantry?
  1. I love that my panty carries many of the same goodies that your does – must mean I’m on the right CS path ;-) Oh and love the sound of the CS Refried Pinto Beans recipe, a definitely must-try for our house. As always thanks for your insights and inspirations!!

    Catherine xoxo
    @AlmostRawVegan.com

  2. Hi Kris,

    I keep spices in my pantry and I actually use them every day!

    In the morning, I cook oatmeal with a spice blend I made up of cinnamon, cardamom, allspice, and nutmeg… plus some freshly grated ginger.

    I’ve also started to use Za’atar when roasting veggies, in marinades and salad dressings. It’s a spice blend made from lightly toasted sesame seeds, sun dried herbs and ground sumac.

    Love & Light,

    Valerie

    • Marie said on May 6, 2013

      @Valerie

      My hubby loves a good bowl of oatmeal sometimes but has struggled with switching from the pre- sweetened kind. Your spice mix sounds perfect. Might try it in the homemade gluten, sugar, dairy (sounds boring right) carrot muffins he makes me. I’m still looking for an egg free version of our muffins (sans flax) that I could tolerate and taste OK.

      Thx!

      • Marie, try using apple sauce or mashed banana to replace egg, instead of the “flax” egg. :-)

      • Have you tried soaked chia seeds instead of flax?

      • Marie said on May 6, 2013

        Thx ladies!

      • Wendy said on May 6, 2013

        I don’t know if this helps as far as oat meal, but I grew up drinking oatmeal as opposed to the traditional porridge in the States. I mix my oatmeal with quinoa, cream of wheat, maca powder, chia seeds and spices. I make it more dilute with almond or coconut milk, that way I drink it and it seems to go faster than when i make it more solid, it is when I really take my time and sometimes don’t even finish it.

      • Marie said on May 6, 2013

        @wendy

        Thx so much for your idea. If I could tolerate everything in it I would love to give it a go. My guy is Scottish/ Irish and a bit picky with some foods (aren’t we all?). He likes his oatmeal tradional, stick to your ribs style with a bit of fruit, maple syrup and some chopped nuts. I do think he’d try the chia along with Valerie’s spice blend. FYI being have British (half French Cdn) I grew up only knowing oatmeal as porridge and my dad LOVED cream of wheat!

    • Sounds like a variation on Pumpkin Pie spice! Yum!

    • Did you ever try Z’atar mixed in with homemade hummus? Mmmm…..

      • please let them know any hints and tips and ideas. They are new so asked that we all be patient with them. I ttaesd this pizza and OH MY if you are hankering for a thin crust pizza this is it. Awesome taste, awesome pizza and I was totally amazed. You have to check them out.I will blog about it soon.

  3. I’m not strictly vegan, so my pantry includes anchovies, Bonita flakes, fish sauce and my fridge has eggs (from chickens I know personally, who truly free range and live out their lives even after they’re done laying). I have olive oil, olives, capers and grapeseed oil. I don’t eat much of any unfermented soy as it contains too many anti nutrients to be worthwhile, but I always have natto (acquired taste, I know), and tamari. I also always have aduki beans and I don’t buy any canned beans, only dry. I don’t just soak them overnight, I sprout them – much more nutrition, leaches out a ton of phytic acid and you can eat lentils without cooking once sprouted if you want to.
    A couple of thoughts: sugar. The AHA would not be my go-to for info. A better recommendation is no more than 15gms sugar in any form, including fruit, for anyone with an ongoing inflammatory issue of any kind; otherwise, up to 25gm total.
    Buckwheat soba. Make sure to read the label – most have some wheat in them. The pure buckwheat ones are pricey, but worth it.
    Nutritional yeast. Be careful about adding to hot foods. Let the soup cool to just warm first, or you kill off all the lovely B vitamins.
    One more thing that’s in my pantry and fridge always are wild fermented veggies. Put them in the coolest, darkest corner and in the fridge once opened. Tons and tons of healthy gut bacteria in great variety, and delicious. Another thing you don’t want to heat up but add to food as a condiment.
    And brown rice pasta? Get it imported from Thailand or India. Brown has double the arsenic levels of white and in the US even organic has quite a bit. I’m becoming more fond of white rice, and really, I don’t count on pasta for its nutritional density, it’s more a vehicle for other things anyway. I have glass noodles in my pantry and also rice wrappers at all times, because they prep in minutes and carry all kinds of yummy goodies that ARE loaded with nutrition.

  4. I’m happy to see our pantries look very similar! Wonderful products!

  5. Love your pantry! I have lots of the same ingredients, but also love my almond butter, raw honey, brown rice, a greens supplement powder, hemp seeds, chia seeds, Purely Elizabeth granola, and coconut flakes! :)

    • Marie said on May 6, 2013

      Agreed with the almond butter. I can’t have it but I came across a great tip to stuff Medjool dates with some AB and my husband LOVED it…says they’re a bit addictive. Its a very sweet combo so two is his max. A colleague of his brings medjool dates home from the UAE and they are so much better than the ones here in Canada : (

      • Oooh yes, that’s a great idea Marie! I love dates too and tend not to buy them because then I eat them all, even though it’s sugar overload! You can also sprinkle them with coconut flakes! Instead of almond butter, try cashew butter or sunflower seed butter (without all the added sugars!)

  6. I’ve been waiting for a post like this! Thanks so much!

  7. I love this!!! We have many of the same pantry staples, I would add flax and chia seeds, a variety of nut butters (sunflower, cashew and almond butter) and lundberg rice cakes. Rice cakes or veggies/ fruit slices with nut butter are my “go to” snack—and flax and chia are a must for smoothies, oatmeal and baking.

  8. Hi Kris,

    Love that your pantry has the same things as mine does. I also include maca, raw cocoa nibs, grated coconut, dates and a variety of unopened nut butters.

    Because nuts and seeds can go rancid, I store them in my freezer and the opened nut butters in the fridge. I also store my chia, hemp and flax seeds in the freezer too.

    Running through this list make me want a Maca Madness Smoothie…..I know what I will have later today.

    Keep sharing the wellness message Kris. Can wait to hear you speak at the “I can do it Toronto”

    Jo-Ann Blondin

    • susan said on May 6, 2013

      Hi Jo-Ann,
      So, please tell….what’s in the Maca Madness Smoothie?
      thanks!!

  9. Lane said on May 6, 2013

    Hi Kris, I love reading your blog. I am REALLY trying to get healthy. I find it very difficult due to my busy schedule. I want to exercise but can’t seem to find the time… I know sounds like an excuse. I want to eat better and try new things but I also have a 6 year old fussy child that really does not eat anything that is good for her. Any suggestions you have would be appreciated… Every Monday I start over only to fail by Tuesday… UGH ..

    • Leila said on May 6, 2013

      Lane, Dr. Fuhrman has a book to help us get our kids to eat right. Check out “Disease Proof Your Child”. He addresses the “fussy” eater dilema :-)

      • Lane said on May 6, 2013

        Thanks so much Leila… It is such a discouraging battle.. She has a bad gag reflex, let me just tell you that does not bake it any easier…

      • Lane, If she has a bad gag reflex it’s often a texture thing, not the flavor. If she gags more with mushy foods add a little crunch…it will help her chew more and gag less. If she gags on crunchy or dry foods, blend them up a little. Depending on how old she is, she will grow out of a lot of this, with help. It took me about a year & a lot of research to figure out why my son was gagging. He wouldn’t eat pasta ever, ripe bananas, etc. So for the pasta i crumbled up some GF pretzel bits and he ate it down. Bananas i get immediately when the green disappears but before brown spots begin. Good luck.

  10. Onions everywhere–in the pantry, on the counter, stuffed in drawers (just kidding!)

  11. Kris, a question on Nutritional Yeast – can you enjoy it if you are following a candida diet. I avoid it because of the “yeast” but some people say it is OK. Do you have any info you can share? Thanks

    • I’ve checked out the candida diet website and someone had asked the same question. The response:

      Lisa Richards (she runs the site):
      “The yeast cells in nutritional yeast are dead, but they are not always well tolerated by Candida sufferers. You can think of it as a test food – avoid it at first but introduce it later in your diet and see how it goes.”

      Hope this helps! :)

    • Jen said on May 6, 2013

      My understanding is that nutritional yeast is an inactive yeast and can be safely enjoyed by those with candida issues. It is different from the type of yeast used in baking and from brewer’s yeast, which is often used as a dietary supplement as well.

      I just used it in the onion-and-chive cashew “cream cheese” recipe from Crazy Sexy Kitchen – so good!

    • Marie said on May 6, 2013

      I’ve dealt with candida for years and read conflicting advice on this (what else is new right) but found I was very sensitive to it. My new family doctor is more educated and open to this issue so I’m hoping she will help me find what works for me to better control or even resolve it.

      Good luck to all if us who struggle with candida…it’s not a fun gi : (

  12. Thank you for sharing your pantry! Mine looks quite similar — well, not as neat and tidy — but full of all those gluten-freen goodies, beans & lentils, hemp & chia seeds, and nuts galore. I know what I’m making for dinner; your Penne a la Vodka recipe. Thanks for helping so many get to the heart of radiant, exceptional health!

  13. Marie said on May 6, 2013

    @Kris

    We’ve used your website as one of our go-to guides for my husband’s diet changes including avoiding dairy when he realized it was causing some of his bladder/prostrate symptoms etc. He now uses almond milk on his morning cereal and almond milk yogurt (plain). At 62 and a lifetime dairy lover I was proud of him and he feels much better. We don’t believe in extremes so he does allow for some good qlty cheese (has to be worth the consequences) on occasion and he still enjoys some pasta dishes with it. He said the key is to not expect it to taste like dairy. He’s also upped his intake of plant based calcium sources as his doctor advised recent studies are not favourable for calcium supplements especially with men (we did look them up). He also has to avoid citric acid as it interferes with his ADD meds. His diet is very different and some of his friends who are of similar age look ten yrs older (good since I’m younger) and tease him about getting skinny (he’s similar build to Dr Oz so no) but some have been inspired and are making similar changes. He’s not juicing yet or giving up his maple mini wheat cereal but he makes small steps.

    Thx for helping me to help my hubby while I help me!

    • Pat said on May 6, 2013

      Recently it was brought to my attention that most store-bought almond milk contains degraded carageennan which studies have stated is potentially cancer causing. I now make my own almond milk which is super easy to do; it lasts 4-5 days in the refrigerator, and if you buy your almonds in bulk, comes out to be less expensive than store-bought almond milk. I also add dates and a little vanilla for flavoring sometimes; tastes way better than purchased almond milk. I play with the amount of purified water to make it creamier which I enjoy with my daily cup of Dandy Blend each morning.

  14. Mia said on May 6, 2013

    Mine looks looks very similar, though not always quite as organized! :-) I do love my raw cacao. I have 3 little kids which means snacks — raisins, dates, and dried mangos, nuts, as well as a variety of gluten free flours for yummy, healthy sweet treats. I also love quinoa pasta and have been ordering local dried beans.

    I keep walnuts in the fridge because I have had them go bad, but all others are in the pantry. Anyone have thoughts on this?

    • Leila said on May 6, 2013

      I LOVE soaked and dehydrated walnuts, almonds too I dehydrate them at 110 degrees until they are totally dry. So worth the effort. I do keep them in the frig.

      • Marie said on May 6, 2013

        Great idea! I really want a dehydrator based on everything I keep reading you can use them for.

  15. Thanks for the peek in your pantry Kris. Love all your wonderful advice and help on dealing with cancer. Plus I love your sense of humour. You are really funny. Hi from Australia!

  16. As an alternative to canned beans (which may have BPA in the can), I love to stock up on frozen lentils and chick peas (try Trader Joes or Whole Foods frozen sextion) for nights when I don’t feel like cooking them from scratch. My mantra is: fresh is best (local and sustainable is better!), next is frozen, canned as a last resort.

    I’m glad to see that we have some of the same staple items, although there were a few, like sea veggies, that I just added to this week’s grocery list!

    Some of my other pantry essentials, in addition to the ones you listed, are whole grains in addition to my staple of quinoa, like millet (which is considerably less expensive, especially if purchased in bulk), black and kidney beans, raw (unsalted) nuts like almonds and walnuts, coconut water (for smoothies), dried green peas (a good source of protein and great for soups), veggie stock, olive oil, lots of loose leaf teas (my soda/coffee/bad drink substitute), ginger for upset tummies and green tea for antioxidants, stevia (the only sweetener I ever use besides agave), vegan, soy-free chocolate bars (I have a 1-2 square/day limit), Cocao powder (for the rare vegan brownie splurge or for a sweet addition to a smoothie), my favorite vegan protein powder of the moment, Sequel Naturals, and a greens powder for when I’m on the go and need a quick green boost to a raw juice or smoothie.

    And, of course, 95% of the contents of my pantry are organic. I’m only in trouble when I send my husband to the store and he returns with non-organic foods – grr! :)

  17. Excellent Kris! Loved seeing what’s in your pantry it’s very helpful for us to have visuals. Can’t wait to try your refried beans recipe.
    Keep on rocking girl!

    xoxo

  18. This list looks just like mine, with a few additions for quick snacks for the kids (and me):
    - dried organic fruits like apricots, dates and raisins
    - sun dried tomatoes to really kick up a marinara sauce
    - nut butters, my favorites are pumpkin seed and macadamia nut
    - gluten free and sugar free cereal for quick snacks for the kids
    - a BIG bag of rice, jasmine is my fave lately
    - some dark organic chocolate for me with tasty things like maca or cherries in it :)

    • love that pumpkin seed butter, too! Pumpkin seeds have a good zinc:copper ratio, so important for those of us fighting cancer.

      Harriet @www.eatandbeatcancer.com

  19. I have the worst chocolate cravings and love to bake. A couple weeks ago I started using raw cacao nibs. Now when a recipe calls for chocolate chips, I use half cacao nibs and half chocolate chips. I also use them in place of other chocolate in trail mix. I get all the great benefits of cacao without quite as much sugar :)

  20. Unbelievable!….Your pantry is my pantry…to the tee!!

  21. Hi Kris, thanks for another great show & tell. I always keep sesame seeds handy, and recently started grinding homemade sprouted tahini paste in the food processor. If anyone uses tahini as often as I do, this is an excellent way to save some mula.
    Lauren

    • Leila said on May 6, 2013

      “Sprouted” tahini paste? How do you DO that? I make a version of tahini with soaked seeds but it’s a wet tahini, not buttered. I blend 1 cup soaked sesame seeds with 1/2 cup water. It’s lovely for hummus and salad dressings. I’ve heard of processing dry sesame seeds but prefer them soaked. Not sure how you would do both? Pray tell :-)

  22. Thanks, Kris, for such a fun post!

    I have been building up a pantry for a few years now and my favorite part, as geeky as it may sound, is saving and reusing jars for storing pantry goodies. My cupboards are filled with jars of all sizes and it looks so pretty and inspiring when I’m trying to pick what to cook for dinner! :-)

    Some items I’d recommend that haven’t been mentioned already…

    - ground cocoa nibs. Since they are intense, I thought I’d make my own cocoa powder so I ran them through my coffee grinder. Now I have a raw powder to add to smoothies, oatmeal, baked goods… even dusted on peanut-butter and banana toast, my fave breakfast treat!

    - Dulse. This is my favorite sea vegetable, and the best replacement for bacon on a BLT. Bake a few pieces in the oven for 4-5 minutes until it gets crispy, and add the salty, crunchy goodies to toasted bread w/ tomato, lettuce, sprouts, dijon and vegenaise. SO GOOD!

    - Raw honey, agave nectar, and stevia powder. My favorite sugar alternatives :-)

    - Dried chipotle chili peppers. These things are powerful so you only need a little bit, but if you’re making a pot of chili, one little pepper soaked in boiling water for a bit, then ground in a spice grinder makes a killer spicy paste and really take the flavor over the top! You can also grind them up dry to make your own chili powder.

    - Muir Glen Fire Roasted Tomatoes. These are AWESOME! I use them in chili, sauces, and soups, but most recently I discovered another delicious use: homemade salsa! Just add red onion, salt, lime juice, and fresh cilantro to a can and you’ve got a quick, delicious and healthier alternative to the jarred stuff!

    Here’s to healthy and delicious cooking!
    Raeanne

  23. Your pantry looks great! I have many of the same things in mine – except the almond milk as I have a tree nut allergy!

    I thought I’d share what I do when I have a bunch of leftover pinto beans (I make a similar version to yours and we just can’t eat them all). I make them into freezer burritos – perfect and EASY lunch for super busy days, they are great to have on hand: http://behealthybehappywellness.com/2013/04/burritos-for-the-freezer/

  24. What an absolutely beautiful healthy girl and a beautiful healthy pantry!! Good for you! I love living healthy too! Big hugs!! <3

  25. Pam said on May 6, 2013

    Kris, I notice that you show the boxes nut milk (almond). Are you concerned with the additive Carrageenan? I have read that it causes inflammation and may even cause cancer. Is used in many many products to make the product more creamy.

    Also, do you eat completely gluten free? I don’t know if you have celiac disease, but I am wondering about eating gluten free or if it’s better to have lots of whole grains when fighting the Big C.

    Thanks for your thoughts! Your poses are great!

    • I’d be interested in what you learn about carageenan. It’s my understanding that it is a derivitive of seaweed, so I’m confused about why it would be considered a bad thing — other than no longer a whole food on its own.

  26. robin said on May 6, 2013

    this is radical! question- how do you keep lentil from making you tooty? do we soak them as well? Oh lentils, my booty’s nemesis!

  27. Ah – a few must have’s in the Carpentier house. Black beluga lentils are a MUST. They make a terrific beef substitute in lasagna and Mexican food when cooked with regular brown lentils and seasoned accordingly. Dried fruit like figs and apricots as well as a variety of nuts are great to have on hand when you have kids. Peanut, sesame, almond and cashew butter are mega yummy. Buckwheat groats are my gluten free granola go-to and make terrific hot cereal. Thanks for the sneak peek and comments!

  28. Karen said on May 6, 2013

    I cannot LIVE without veggie broth. I use it for EVERYTHING…sautéing veggies for a recipe, boiling rice or quinoa…anything you’d use plain water for. I have several shelf-stable tetra paks on hand.

    • Marie said on May 6, 2013

      Karen,

      Homemade broths are so easy to make and freeze in mason jars and or ice cube trays. Keep veggie scraps and what’s not fresh enough to juice or eat for the broth…there are many websites with great tips, i.e. onion skins add a nice rich colour and flavour. With warm weather now here you can throw in some fresh herbs. Keep some cheese cloth on hand and voila! Do it a couple of times and it becomes eazy peazy!

  29. My pantry is stocked up with Tinkyada pasta that hasn’t been eaten since reading the Consumer Reports article about arsenic in rice. Tinkyada gets their rice from the southern US, where the ground has been poisoned with arsenic from old cotton pesticides. Rice pasta’s level of arsenic is especially high coming from this rice (which makes it a better texture). I suggest googling the info. on rice and the amounts of arsenic different rice products contain. Consumer Reports suggests only 1/4 cup serving of rice or rice product per week for children and two of that same size servings per week for adults to prevent arsenic poisoning! It’s not something we can ignore and hopefully will be addressed by good people/farmers in the future. California rice (such as Lunberg) has less arsenic, but it still has it. Just thought I’d let folks know, since the news came out last Sept. and has changed our eaten habits yet once again. “Blessed are the flexible, for they shall not be broken!”

  30. Do you know of a brand of unsweetened almond milk that doesn’t have carageenan or or other unhealthy thickeners?

  31. Great health tips! I see there’s a lot to learn about keeping a healthy pantry. I thoroughly enjoy receiving your emails. Thank you!

  32. Emily said on May 6, 2013

    I love coconut oil! I use it to pop popcorn, spread it on my gf toast in the morning and as a general cooking oil. It’s so yummy I sometimes just eat it out of the jar. (just a little of course.) Mmmm.
    In my pantry I have heaps of herbal teas. I love herbal teas, especially liquorice tea. When I have friends over I like to be able to offer them lots of different choices so we can just sit and enjoy a cuppa!
    Thanks for sharing your pantry with us! It’s informative and inspiring.

    Love Emily,
    NZ

  33. Lisa said on May 6, 2013

    I tried your refried beans recipe and LOVED it! It is so good! Thanks for sharing.

    Lisa

  34. Sue said on May 6, 2013

    Thanks Kris for sharing. Trying to get as healthy as possible to help manage my MS.
    Love all the information and ideas from everyone. Knowledge is power!
    I agree the coconut oil makes a great moisturizer.The nori sheets softened in warm water and positioned all over the face make a wonderful nourishing mask
    Lie down and relax for 20 minutes while all the goodness of seaweed is infused into the skin!.

  35. Shana said on May 6, 2013

    I have many of the same items but instead of pinto beans I always have chick peas on hand, along with fire roasted tomatoes, almond butter and non-GMO corn pasta. I find it holds up better than rice pasta.

  36. Viv said on May 6, 2013

    Love your blog!! Love your list. I haven’t found a good protein powder I like… I’ll have to try PlantFusion. I also want to try Vega One Nutritional Shake. As for almond milk, I just make my own instead of buying the boxed ones. It’s not as hard as people think. Here’s one I like ::: http://wholenewmom.com/whole-new-budget/almond-milk-recipe-how-to-make-almond-milk-almonds-milk/

  37. I was diagnosed with a sarcoma last April. My tumor was on my inferior vena cava(2nd largest vein in the body) Had an vein replacement last June (10 inch) almost my whole vein, had chemo,radiation but now I am on a blood thinner so blood can travel through my vein. I am limited on eating dark green veggies which are high in vitamin K. I am attempting to get on a plant based diet.I have read your books, The Kind Diet, saw Dr. Neal Barnard (saw his videos).Researching the Kushi Institute. What has been your experience in terms of diet and cancer? Looking for a good nutritionist . I am a patient at Uof M hospital in Michigan and asked about research between diet and prevention. They did not have much info.

  38. My go to pantry yummy stuff is pumpkin seeds I eat as a snack or sprinkle on salads, flax seeds for salads, avocado and in my oatmeal every morning with chia seeds. I love sea weed with wasabi that i found at trader joes. I sprinkle sesame seeds on raw tofu with a slash of soy sauce or ponzu sauce. I could go on, but I’d probably have to write a book for all my trucks and goodies. I love your crazy sexy kitchen book. You’ve made it so easy for me to go vegan:-). I’m on day #7 of the 21 day challenge and I’m feeling very sexy!

  39. That Nutiva e.v. coconut oil is the bomb!

  40. Hey Chris! You make me smile! At first, I thought the title of your article was panty raid…maybe an idea for a future blog post! Anyway, love your list. You are such an inspiration to me! XXOO, Ann

  41. Hana said on May 7, 2013

    Thank you ALL for awesome ideas on how to update my grocery list, this is great support for us beginners in the healthy yummy kitchen!!!
    Sincerely
    hana :)

  42. You got me, Kris! I read the email as Panty Raid.” ;-) Thank you for the laugh! Reading about your pantry and those within the community is truly inspiring and a bit intimidating. Once I started receiving your emails I began drinking a green shake every afternoon and soon noticed an increase of energy. Dealing with clinical depression I struggle daily with lack of energy and focus. I want to get healthy in my mind, body, and spirit, and wonder which of your books is the best for beginning a healthy food life style. Thank you for your inspiration, encouragement and contagious spirit. Thanks to you I’ve begun doing yoga again, even if only once a week. Love and peace to You and this Crazy Sexy Community.

    • Bernadette, I would check out her Crazy Sexy Diet book. I too have battled with clinical depression most of my life. I know most of this blog and other holistic health blogs are very vegan based, but after 4 years of trying everything, I realized we are all different and have different needs. What might work for someone with cancer may not work that well for someone fighting the lows of depression and everything that comes with it. I became more flexible and realized that the algae oil I was taking, does absolutely nothing for me. It took me another 3 months before I could get past the fact that it was animal based. But once i switched to fish oils (twice a day) it only took about a week for my brain fog to begin to dissipate. Also, Vitamin D2 (vegan) does nothing for me as well AND my blood test came back 20 points below normal for D levels. I now take D3. There are actually quite a few studies about how D3 works better for mental issues than D2 (just search the googles). I’ve also added eggs (gasp!). Eggs contain a good amount of choline among other great nutrients and they are really great for the brain! Of course get the best, organic, humane eggs you can find (you can also taste a HUGE difference from the supermarket ones). I have been tested for celiac as well as wheat allergies and they’ve all come back negative, however eliminating wheat/gluten from my diet worked very well for my blues. You can see this by reintroducing it. I think it took all of ONE hour before I was depressed and brain fogged. I’ve also seen a huge change since I’ve eliminated sugar (for the most part ;)) and worked on getting yeast in my body under control. Working out (something that gets you sweating), detoxing (garden of life makes a great raw cleanse), & meditating also help me greatly. But I know that for me, DIET is the hugest factor for less “episodes” and longer periods of peace. Once I got past identifying with labels (and somehow making it equal how good of a person I was) I was able to really help my depression lift quite a bit. Granted it does require daily maintenance! Sometimes all it takes is a weekend off & I’m off for a month. ;) I know how tough it can get. Hope some of this helps you.

  43. All pantry products are really wonderful ! But how about using olive oil ? It is always my first choice !

  44. Thank Kris,for this great recipe.
    I too would like the fermented recipe.,with Cabbage,Ginger,Salt,and
    Filtered water
    Thanks,Leonie

    • Dr. Russell Blaylock, a retired neurosurgeon wrote, “Excitotoxins: The Taste that Kills” in which he states that Autolyzed yeast, yeast extract, yeast nutrient, yeast food and nutritional yeast are all a form of MSG. You can look up on the net about his book and what his book contains. There are about 40 different names for MSG. “Natural flavors” is one. The only almond milk without Carageenan that is sold in stores that I found without it is Silk Brand. Their coconut milk contains it tho and a lot of foods contain it even at health food stores. Daisy cottage cheese and sour cream do not found at your regular local market. Sadly enough Silk Almond Milk contains “Natural Flavors, another word for MSG. I would suggest making it from scratch in your bl;ender. There are recipes on the net for making your own healthy creamers also.

  45. This looks just like my pantry!! :D :D :D Delicious!

  46. Hi…. love seeing your pantry suggestions. Good stuff.
    I have a question/comment that has been on my mind even before this article, and that is – the topic of Almond Milk. The last few days I’ve been making my own almond milk again, stopped for awhile due to expense and started drinking store bought, organic, unsweetened. Here is what I came back to upon making my own milk:
    First things first – not only is the taste of store bought so markedly different from real almond milk it is also just terrible to taste. Once you have the real thing you realize you’re not really drinking almond milk with store bought.
    Second – and the first point leads me here: there are at minimum 5 ingredients in Almond milk (store bought) only one of which is Almonds, the rest – some I can’t even pronounce, they don’t come from the earth, fresh and vital to my bodies health, and god knows what my liver, kidneys and intestinal tract think about them!
    When we say we are drinking or advocating (store bought) ‘almond milk’ we are playing into the commercial game – we are saying it with HUGE blinders on. We are simply NOT DRINKING almond milk with the cartons of stuff we buy in the store. It’s everything and anything BUT almond milk and I question its healing, healthful benefits to drink those crazy ingredients. We need to call it what it really is, which is ‘a processed milk-like drink with almond flavoring’. that’s my best guess for a name. :)

    Sure, if you have a milk allergy – or like me if you stay away from dairy because you know of all the many reasons why we should – then you don’t have many commercially prepared and sold options as a replacement (the same goes with rice milks, coconut milks etc read the ingredients!!! it’s not what you think you’re drinking).
    But we have to challenge the industry cr*# they are pushing on ignorant consumers, on ourselves and better yet, move our health regime up a notch – make your own milks or don’t use them at all.

  47. I love all the great ideas! I’m allergic to all nuts, and I just bought Crazy Sexy Kitchen: any ideas for substitutes for the nuts in the recipes? Also, what is the scoop on coconut milk?

    Thanks! -Amber

  48. Diana said on May 8, 2013

    Rolled oats, buckweat groats, chickpea flour (for the awesome crepes from your cookbook). Vanilla almond milk for my little guy and plain almond milk for my big guy and coconut milk for me, dried fruit, and gluten free crackers for that extra jar of olive tapanade. Yum.

  49. Looks a heck of a lot like my pantry! I must be on the right track.

  50. Dawn said on May 9, 2013

    Ha! We’re having tacos tomorrow night! And we are going to do an experiment with using chickpeas as the “meat”. I’ll let you all know if it works out :-)

    Here are some of my staples in my pantry – chickpeas, gluten free oatmeal, lentils, raisins, coconut oil, olive oil, various forms of vinegar, corn and rice pasta, coconut milk, tons of spices and on some days really good dark organic chocolate – yay for treat days!

    Dawn

  51. Linda said on May 9, 2013

    Love all the pantry suggestions! Regarding the Almond Milk, Silk Pure Almond Milk does not contain carrageenan. A must have pantry item for me are walnuts – ground them up with spices for “taco” meat to stuff lettuce with or put on top of salads, or for no-bake walnut, raisin, oatmeal cookies.

  52. Jane said on May 10, 2013

    I have been looking forward to this Pinto Beans recipe. Seems nutritious and good for a weekend enjoyment with my family. Thanks!

  53. Where can i find sea vegetables?

  54. Joe said on May 10, 2013

    Yummy!! Looks good after 2 hours of intense exercises!

  55. I am just starting my wellness journey and my pantry is 1/2 way there. Being a full time working mom a well stocked panty is a must. I like how simple your pantry is. I think sometimes I overthink my weekly menu and make things more compliacted than they need to be..and land up feeling overwhelmed. I just received your new cookbook as a gift from a dear friend who I have shared my health goals with and plan on incorporating some of your dishes into my families meal rotation. Thanks for sharing!~L

    • Check out the blog Stone Soup. She has great recipes that take 10 minutes or less. And she always gives vegan options.

  56. I always have almond flour and flaxseed meal on hand, as well as unsweetened almond milk. I use these as substitutes for regular flour, breadcrumbs in recipes, and when you cook with almond milk in recipes you can’t tell the difference between that and regular milk…cuts carbs.

  57. Kris, I bought the Buckwheat Soba noodles, but the first ingredient is wheat flour. What brand do you buy that are gluten free?

    Thanks!

  58. Definitely some Peanut butter :)

  59. My go to staple for when i need something creamy and crunchy is almond butter on a rice cake….yum!

  60. Anne said on May 30, 2013

    I love this white kitchen fridge, so roomy for everything
    in organization. I like to know this fridge name brand
    so I can shop and check it out!

    Many thanks and do love your website.

    Hugs, Anne

  61. Because almonds are naturally very nutritious, almond milk doesn’t need to be fortified. You can make almond milk yourself at home, and it will have the same nutritional value as the almond milk available commercially.

  62. I stopped eating quinoa in January after reading this article: http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa
    I’m interested in your thoughts on it.

    Thanks

  63. Ange said on June 9, 2013

    Great list. I just wanted to point out though that that particular brand in the picture of Soba Buckwheat noodles (Hakubaku) isn’t gluten free. The main ingredient is regular wheat flour with lesser amounts of buckwheat.
    http://www.hakubaku.com/content/view/52/74/

    I only know this because this is the only brand available of soba noodles in my grocery store and i was very disappointed to find this out when i read the label.

    Spiral foods make a 100% buckwheat noodle. i just wish it were available here. Might look into making them from scratch. :)

  64. Lots of the same as you! : Coconut Oil. Olive Oil, Oats, Almonds, Cashews, and almost any other nut!
    Recently added: chia seeds, maca, Raw cacao, flax seed. I could go on…

  65. I was never a foodie until I went vegan and now I can’t wait until it’s mealtime and I can whip something up! I still eat a lot of gluten, so I’m gonna try some of the things you keep on hand to cut some of that out of my diet. I love your blog; thanks for the new ideas!

  66. I just made your refried pinto beans last night. So so good! I’m cooking my way through your cookbook and everything has been so delicious. Sometimes the recipes without the photos don’t always get the love they deserve, so I wanted to let you know how great they were. I’ve always made tacos with lentils in the past, but these refried beans are so much more flavorful. They’re going to be a new staple around here….along with your chickpea crepes. Thanks Kris! :)

  67. Hello there, simply changed into aware of your blog via Google, and found that it is truly informative. I’m going to watch out for brussels. I’ll appreciate in case you continue this in future. Lots of folks will likely be benefited out of your writing. Cheers!

  68. Pantry Staples for me & my man:
    Spinach
    Cos Lettuce
    Bananas
    1kg Bag of Carrots
    Celery
    Taco supplies – yum
    Balsamic dressing
    NY cut steak
    Beef Mince

    All this is making me hungry!

  69. I would love to know if you have anything special in your pantry for your dogs? Do they get any of this great food or what do you feed them? So curious as a dog owner which healthy additions I can add into our dogs bowl!
    Thanks!
    Gabrielle

  70. Looks like an awesome pantry. We have many of the same items in ours:) I’m curious though about keeping your lentils in the pantry. I read somewhere a while back they should be kept in the fridge so we’ve been doing that. I’d much prefer (for room-wise) to keep them in the pantry though…so is it really no better to keep them refrigerated?

  71. I totally dig your pantry Kris!
    I always have wheatgrass powder in mine to kickstart the morning :)

    xoxo

  72. This is so fantastic, Kris! Thanks for the transparency and making healthy eating so accessible and desirable!!!

  73. Kris do you eat oats?