I love my ingredients – every single one for a different reason. Being recently asked what I personally would put on a top grocery list, here is what you always find in my fridge or kitchen cupboard:
Extra virgin olive oil – for salads and infused oil preparations. Its a pity to heat this oil however I do it – occasionally.
Raw coconut oil – for cooking, baking and for beauty (yes, I put it on my skin every day)
Fresh avocado – a super basic for salads, salsas, smoothies, spreads and raw ice cream. Exceptional healthy fat.
Green lettuce – vitamin rich raw ‘rabbit food’ with high chlorophyll factor, good to improve oxygen absorption and digestion
Parsley – great for detoxification and of course for taste. I sometimes juice it with apple to a delicious green super juice. It is a main ingredient in my aromatic herb oil.
Tomatoes – for everything from salads, soups and broths, base for cooking healthy complex carbs such as quinoa. A very versatile vegetable I can’t live without. See here something ideal for a summer party!
Cucumbers – for their high water content, low calories and and fresh taste. And I use the juice as skin tonic too.
Pumpkin – for color, taste, smooth texture when cooked in purees and soups and for their support in kidney function. You should try one of my most famous recipes.
Almonds skin on – for non dairy milks, for baking, in muesli and for the extra crunch in salads and their good fats. The leftover pulp when I made almond milk is good face scrub by the way.
Himalaya salt – my favorite quality when it comes to salt. It has an almost sweet and mild taste, less aggressive than many other salts and great for cleansing too.
Bird’s eye Chillies – my personal every day favorite. The little hot and spicy devils I just put often in my home cooked dishes. I keep a home made chilli oil next to the basic salt and pepper, so I can drizzle a little dash on my salads. For those less adventurous with spicy flavors: Sometimes a hint of chili brings the little something to soups and marinades, when used sparingly.
Artichokes – a little luxury and one delicacy I buy when i come across fresh and good quality ones. Although they need a little extra attention to clean and leave a somewhat brown color on the fingers, they are so delicious and support liver detoxification. I use them cooked in salads, or just braise them with garlic, lemon zest, rosemary and tomatoes.
Naked oats – I never buy flakes, but crush the oats freshly before use in mueslis, protein pancakes, quenelles and much more. Crushed oats mixed with honey and yoghurt make a great skin treatment too.
Quinoa and Amaranth – wholesome healthy protein packed powerhouses. I cook them, sprout them, puff them, bake with the flour….very versatile and taste delicious. My signature puffed Amaranth muesli featured at the Burj Al Arab.
Black Rice – this wholesome carbohydrate is a great asset in the kitchen, it turns into a dramatic deep purple shade when cooked. Rice has an alkalizing effect.
Cottage Cheese – low in fat, high in protein I mix it into pancakes, spreads and toppings. Together with diced tomato, cucumber and parsley a super snack. You can see it here on a super healthy beach breakfast after a yoga session at Madinat Jumeirah Resort.
Acacia honey – besides agave and maple syrup great to sweeten foods when necessary. Although I have not a sweet tooth, I often add a hint of honey to anything cooked with tomato to balance flavors.
Raspberries – fresh or frozen they add antioxidative power and a lovely taste to my herb water, non alcoholic punches and desserts.
Passion fruit – high in Vitamin C and the seeds add extra crunch. I love this fruit. Just 1 added to a fruit salad or muesli lifts tastes to new heights.
Lemon – without lemons I just can’t work, similar to tomatoes. They balance flavors, prevent from browning, add Vitamin C and their fresh taste to many food preparations.
Eat healthy, be balanced and stay fit!