With the grocery list, I am assuming you will always have olive oil, sea salt, and freshly ground black pepper on hand. Be sure to always stock these as I won't include them in the grocery list but they will be used in almost every recipe!
Pantry
Honey: 1/2 cup + 1 tsp
Red or white wine vinegar: 1/3 cup
Gluten free rice bread crumbs: 1 cup
Rice flour or brown rice flour: 1/3 cup
Dijon mustard: 2 tsp
Capers: 1 tbsp
Tamari: 1 tsp + 1 tbsp
Walnuts: 1/2 cup
Tahini: 1/3 cup
Baking soda: 1 tsp
Nutritional yeast: 2 tbsp
Spelt flour: 1&1/2 cup
Vanilla: 1 tsp
Coconut sugar: 1 tbsp
Canned coconut milk: 1 can
Veggie broth: 3 cups
Coconut oil: 3 tbsp
Lentils, red or green: 1 cup dried
Cashews: 3/4 cup
Long oast of choice: 1/2 354g package
Pine nuts: 1/4 cup
Sourdough croutons for salad: 2 cups
Spices
Cinnamon: 1/2 tsp
Curry powder: 1 tsp
Cumin: 1 tsp
Coriander: 1 tsp
Turmeric: 1/2
Smoked paprika: 1/2 tsp
Chili flakes: 1/2 tsp
Produce
Garlic: 2 large bulbs
Lemons: 3 large
Parsley: 1 large bunch
Cilantro: 1 large bunch
Onion: 2 large
Red onion: 1 large
Potatoes: 3lb mini coloured mini size
Green onions: 1 bunch
Shallot: 5 large
Ginger: 1 inch piece
Radishes: 1 small bunch
Banana: 4 large very ripe
Spring onions: 1 bunch
Jalapeno: 1 large
Cherry tomatoes: 1 pint
Mushrooms shitake or maitake: 2 cups
Romaine: 1 head
Spinach or kale: 2 cups
Fridge
Eggs: 2 large
Yogurt, greek style, full fat: 1/4 cup (optional) can use nut milk for banana bread
Feta: 1/2 cup
Coconut yogurt, plain unsweetened for lentil daal (optional)
Chicken, optional for caesar salad
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