{"id":3559,"date":"2019-02-22T05:21:44","date_gmt":"2019-02-22T05:21:44","guid":{"rendered":"http:\/\/www.realsoupfortherealsoul.com\/?p=3559"},"modified":"2019-06-27T01:44:07","modified_gmt":"2019-06-27T01:44:07","slug":"foodie-staples-for-happy-days","status":"publish","type":"post","link":"https:\/\/www.realsoupfortherealsoul.com\/2019\/02\/22\/foodie-staples-for-happy-days\/","title":{"rendered":"Foodie Staples for Happy Days"},"content":{"rendered":"

Holy Effing Heckballs do I love to cook?!? <\/p>

And eat – especially the eating part.<\/p>

That said, I like to whip things up in a jiffy, especially if I get home-mid-arvo and haven’t eaten lunch, or get home from work after 8 and want dinner pronto.<\/p>

Last year I was doing 18 hours of placement a week in a nutrition clinic, teaching yoges 7 days a week – sometimes multiple classes daily – and editing my book ready for publishing. <\/p>

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A sneak peak at the glorious cover art for my book baby – set for release Mid March 2019<\/figcaption><\/figure>

If I desired regular fuel, I needed to embrace super-human organisation. Not once did I succumb to takeaway – I must be the only spud muffin on the planet who is yet to use Uber Eats. Nor purchase pre-prepared meals from the supermarket – too much plastic packaging and usually cooked in canola oil. How could I even entertain skipping a meal – did I mention how much I like eating?<\/p>

I may have eaten homemade cupcakes, self-saucing chocolate pudding and chocolate-chip cookie dough for dinner a few times, but that was for ‘work’. I was recipe testing. <\/p>

These days I work from home or at least close to home and have more leeway when it comes to foodie organisation. That said, I still love meal prepping on Weekends so that I have easy options at the ready for the first half of the week.<\/p>

Below are some of my fridge and pantry staples and how I use them.<\/p>

Happy Pantry Perving – may you find inspiration amongst my cluttered shelves and random culinary pairings.<\/p>

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My pantry; a sea of seasonings, raw cacao, carob, matcha, maple syrup, green stevia, oats, banana flour and other bits and bobs. Organically sourced where possible.<\/figcaption><\/figure>

My Pantry<\/h2>

Smoothie Staples <\/strong><\/p>

I love to have a range of powders and spices on hand for my smoothies. Think cinnamon, vanilla bean, raw cacao (raw chocolate powder is stupendously high in magnesium – very important for a yoga teacher), matcha (green tea) powder, green stevia (a sugar-free, ridiculously sweet-tasting herb), cardamom pods, Spirulina (pictured below) and novel items here and there to change things up. At the moment I’m loving red velvet latte powder (beetroot-based), maca powder, carob and blue Butterly pea powder. Then all I have to do is add filtered water ice cubes, coconut water, frozen organic spinach, fresh zucchini and sliced ginger and whizz – smoothie magic a-go-go.<\/p>

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I love organic spirulina for it’s earthy taste and rich vitamin and protein content. I find Green Nutritionals is the best tasting brand (not sponsored by the way). I also use Changing Habits greens powder (unpictured) as an alternative and like to mix and match the two. I’ll also add Changing Habits probiotics (unpictured) to my smoothies for a gut-loving act of self-care.<\/figcaption><\/figure>

Oats and Banana Flour<\/strong><\/p>

Man I love working with organic oats and green banana flour. I use them to make these bread roll muffins<\/a>, and pretty much all other baked goods, including the chocolate cupcakes and self-saucing pudding in my upcoming book baby ‘Periods, Poo & A Glorious You’.<\/a><\/p>

I also use oats to make savoury risottos, chickpea-based cookie dough (also in my book baby<\/a>) and stirred through coconut yoghurt that had been blended with banana and vanilla and layered with crunchy ground flax seed. Yummers. Me gut says Hells to the Yeah!<\/p>

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Aussie Olive Oil and Organic Coconut oil. I use them both internally (in recipes) and topically as moisturisers or in homemade body scrubs alongside rapadura sugar and essential oils.<\/figcaption><\/figure>

Aussie Olive and Organic Coconut Oil<\/strong><\/p>

My fam and I can’t do without these two beauties. I love olive oil for dressing veggies and risottos and coconut oil in my nut butters. I also love the flavour of coconut oil with roasted veggies.<\/p>

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Homemade Nut and Seed Butters in recycled jars to skip wastage. Clearly I’m also a fan of Kehoe’s Kitchen Ferments (not sponsored). <\/figcaption><\/figure>

Homemade Nut and Seed Butters<\/strong><\/p>

Nut and seed butters<\/a> changed my life. I’m not being dramatic spud muffins. I mean it. You can add them to just about everything and they’ll provide protein (see-ya animal flesh), creaminess (so-long moo-juice), vitamins and minerals (move over chicken embryos) and fibre (your welcome bowels). Here’s how I nut (and seed) butter;<\/p>