Always the same, always organic, always at farmers markets or wholefoods.
A good quality balmasic vinegar. Really good quality – I am happy to spend more money on this, you can really taste the difference.
A good quality olive oil. Same reasons above.
Spices: turmeric, ginger, oregano, basil, paprika, cumin. I use a combo of these in most of my meals.
Tomato paste. Cooked tomatoes have more lycopene (cancer fighter) than raw ones, and tomato paste makes my pasta sauce taste pretty pretty pretty good.
Red miso paste and kombu. Love me a miso soup with veggies and loads of lemon.
Fermented foods. I have weak digestion and find these help me out with probiotics.
Kombucha. Reason as above.
Cherry tomatoes, peppers and mini cucumbers for snacking.
Zucchini to make pasta with.
Cauliflower to make rice with.
Broccoli and eggplant to oven roast.
Onions and mushrooms to sauté and add to everything.
Smoothie ingredients: hemp seeds, almonds, cacao pods, bananas, greens.
Sometimes I might add some berries, papaya or cherries if they are in season – but I have never been a very big fruit eater. Unless it is vegan apple pie.