Getting Heart Inspired with Jess
Getting yourself set up for heart-inspired cooking is an easy and fun process. Here are some of my top tips and pointers on getting yourself in the zone and creating deliciousness from your heart:
PART 1
CLEAN OUT THE PANTRY
Cleaning out the pantry cupboards can be a great place to start. We often have all sorts of things that have been pushed to the back and are possibly long past their use-by dates. It's great to make space for new energy. I don’t stockpile a lot of things in my pantry; I keep mostly whole ingredients that, combined with fresh ingredients and meat, allow me to make most things from scratch.
PANTRY STAPLES
Having your pantry set up with all the things you love, so you have everything at your fingertips, is a great way to get creative in the kitchen without having to run to the shops every time you want to try something new.
Some of my go-to ingredients that I always have in my pantry and fridge:
- Coconut oil - Anything pure or organic
- Olive oil - I love local olive oil from Clovelly Estate, 3L tin, which you can decant into a smaller bottle
- Ghee - Eumundi Medicine Man Grass Fed
- Love My Earth Organic Spices - Turmeric, cumin, coriander, mustard seeds, chili flakes, curry powder mild (the list could go on...)
- Olson's Salts - I love the canister & of course Celtic Sea Salt
- Soy sauce or coconut aminos
- Chopped tin tomatoes
- Coconut cream tins (get a pure one without additives and preservatives; I use Hello Pure or Spiral)
- Tin mixed organic beans
- Tomato paste
- Bone broth - I love Best of the Bone; any flavor
- Coconut blossom balsamic vinegar - Nui Life brand. This is the easiest and most delicious salad dressing.
- Pasta - I always have a pack of Pepe Leons fresh pasta in the freezer.
- Love My Earth basmati rice
- Love My Earth cacao
- Activated seeds and nuts for salad toppers
- Local honey - I'm in love with Wharenui Honey from local farmer John Tidy’s Organics
- Fresh herbs from the garden
- Yogurt - I use full cream Brambah Greek or Coyo Greek
- Karut - I love the local company Nourishing Wholefoods; any flavor
- Goat or sheep feta - a large block lasts me a few weeks
- Organic sun-grown microgreens from Greens and Bloom