A growing list of everything I turn to in my day to day; from the things I find most useful in my kitchen to making sourdough bread to peeling vegetables. I’ve also included some of my favorite videos and podcasts about living wholeheartedly, bringing intention into the kitchen and finding inspiration for creative work. Here’s hoping you find something that fuels your day as well.
Note that none of the content here is sponsored but some links below are affiliate so I will receive a small commission on purchases made through them. Everything mentioned here can be found in my own kitchen, and I reach for them almost every single day. I really appreciate you stopping by and should you have any questions, please contact me here.
At Home in the Whole Food Kitchen, Amy Chaplin
Naturally Nourished, Sarah Britton
Healing with Whole Foods, Paul Pitchford
The Art of Fermentation, Sandor Ellix Katz
Animal, Vegetable, Miracle, Barbara Kingsolver
In Defense of Food, Micheal Pollan
Tartine Bread, Chad Robertson
Sourdough, Sarah Owens
TO WATCH + LISTEN
Cooked, Micheal Pollan + Alex Gibney
Sustainable, Matt Weschler + Annie Speicher
The Mindful Creative Podcast, Rachel Korinek
Super Soul Sunday, Micheal Pollan + Oprah Winfrey
Brene Brown, Being Boss
A Story For Tomorrow, Gnarly Bay
Sarah Britton, WANTcast
One Part Plant, Jessica Murnane
IN THE KITCHEN
A FEW GOOD TOOLS
Let me just start by saying that the thrift store is your friend here. They are a great place to find jars and containers for storing dry goods in your pantry. I’ve found some of my favorite kitchen appliances and cookware over the years for just a few dollars. You don’t always need to buy things brand new or have the latest kitchen gadget. I find that by buying as much as I can second hand I am left with a small budget to invest in a few good quality kitchen tools that I know will last me a long time. For me, it’s the perfect balance.
Epicurean Cutting Boards. Durable and eco-friendly, these cutting boards seem to last a lifetime. I was skeptical at first, but they have proven to be worth every penny. I loved them so much I went ahead and purchased the utensils without regret.
Cast Iron. Once I started cooking with cast iron it was hard to go back. I received a dutch oven as gift when we were living in France and it has become my kitchen workhorse
ever since. I use it for everything from soups to sourdoughs. Le Creuset has made a good name for itself but a Lodge Dutch Oven is a great price for the quality. I know that because I religiously use a Lodge 10-Inch Skillet for perfect frittatas and socca bread. Just be sure to care for and keep your cast iron well seasoned, it will return the favor.
If you’re just getting into making your own bread at home, you really don’t need much equipment. A glass container for your stater, a large mixing bowl, flour and water. A dutch oven or cast iron skillet is ideal (see above), but one tool that will make a big difference is a good bench scraper. From splitting dough to shaping to cleaning counter tops, this small tool can make a big difference. A digital kitchen scale is also a requirement. More on making your own sourdough here.
A FEW PANTRY FAVORITES
Dry goods for fresh people. They had me at hello. Grain sources exclusively Canadian products, including; lentils, quinoa, chickpeas and farro (all 100% traceable dry goods). This is real people growing (really) good food. You can check out a few of may favorite recipes using GRAIN here, here and here.
Abeego is a product that I didn’t know I was missing until I had it. A beeswax wrap that keeps your food alive, because it breathes. Say no more to plastic and reduce your waste. I use the large wraps to keep my sourdough from drying out on the counter, and always keep our adventure lunches fresh when we are on the go with abeego wraps. Not to mention how handy they are when making raw treats or snacks.
Maison Orphee is a Quebec based company that produces quality oils and condiments. Most used in my kitchen are the mustards (I can’t live without good dijon) and I use the fine grey sea salt when making sourdough bread. I also love making a few of my favorite salad dressing with red wine or balsamic vinegar.
Harissa is my favorite condiment. And Mina produces the best store bought harissa I have found. My favorite is definitely the spiciest. There are a million ways to use harissa, but you can get a few ideas here, here and here.