Kitchen Tour: My store cupboard essentials
I’ve recently moved into a new flat so I’ve been unpacking and organizing everything in my kitchen. I thought this would be a good opportunity to share with you what I consider to be my kitchen essentials and how I like to use them
Seeds and grains
- I use these for making overnight oats, or porridge as they cook super quickly and give a creamy, smooth texture
- I’ll also use them in baking, or to make oat flour
Jumbo porridge oats
- I like to use jumbo porridge oats when I want porridge with some more texture, as they retain their shape when cooked and don’t form a mush like the rolled oats
- I like to have some healthy muesli on hand for days when I’m in a rush – I’ll have it with some almond or coconut milk and fresh berries for a super speedy breakfast
- I’ll eat this with creamy coconut curries, yummy winter stews or with some roasted vegetables and hummus in a packed lunch
Brown rice pasta
Brown rice spaghetti
- These are my favourite types of pasta and spaghetti to use. They are naturally gluten free, and I prefer the taste and texture to corn pasta
- Buckwheat is a great grain for cooking up in batches for lunch bowls, or making into porridge as an alternative for oats
- I also really like making raw buckwheat porridge for breakfast in the summer
- I use this in pretty much the same way as buckwheat. I like to cook up a batch with some lemon juice to use in packed lunches, or serve it as a side dish with curries etc.
Yellow split peas
- I love using lentils and split peas to make a dhal – a quick and very cheap winter meal
- I use rice noodles mainly for making rice paper rolls – which are so great for taking places for lunch as they’re very easy to transport
- These are my go to noodles for serving with stir-fries. They are also amazing cold in Asian inspired salads for lunch
Tins and jars
- These are much easier to use than the dried variety, as there is no soaking or cooking required! I like to whizz them up into different varieties of hummus (smoked paprika and sundried tomato is my favourite!) or use them in curries and stews
- My favourite bean – sweet potato and black bean burgers and sweet potato tacos are two of the yummiest recipes.
- These amazing little tomatoes can transform pasta sauces, all kinds of homemade dips and even sandwiches!
Almond and peanut butter
Other cupboard essentials
- I like to always have wraps on hand (you can get corn wraps if you don’t eat gluten.) They make the quickest lunch and I also use them to make mushroom and pepper fajitas.
Smoked paprika and cinnamon
- My two favourite spices! I add smoked paprika to nearly everything possible but my favourite combination is sweet potato wedges with smoked paprika and cinnamon.
- I like to eat dates as a snack, as they’re full of energy and have a delicious caramel flavour. They’re also great for making energy bars and energy bites as their sticky texture binds everything together. Medjool dates are my favourite, as they’re so gooey, but they’re also the most expensive as there’s lots of other varities.
- I used to always use olive oil, but I’ve recently switched to using rapeseed oil for cooking. Rapeseed oil has the lowest saturated fat content of any cooking oil (half that of olive oil!) and I like the fact I can buy UK produced rapeseed oil.
- I try to avoid using lots of expensive superfoods and supplements, but chia seeds are something I use regularly. They are an essential ingredient in overnight oats and chia pudding, and I add them to smoothies as they’re packed full of protein, fibre and omega-3.
I try to avoid refined sugar as much as possible, and instead use these alternatives:
- My favourite, although it’s expensive so I try to use it only occasionally. Amazing on buckwheat pancakes, or on top of overnight oats.
- A deep, rich flavour, great in porridge. I like to use the Biona Date Syrup but it’s also possible to make your own quite easily.
- I mainly use agave in baking, due to it’s very subtle flavour.
- An amazing, caramel flavour – I normally add coconut sugar to my porridge as it’s cooking.
These are the things I constantly have in my fridge and use on a daily basis:
- My favourite brand is Koko coconut milk, but I also use almond milk for baking, and occasionally hazelnut milk if I want to add a nutty taste to my porridge.
- Plantbased milk is relatively expensive in comparison to regular cows’ milk, but more supermarkets are introducing their own brand alternative milks, and Aldi has recently started stocking almond milk for 99p.
- The best greens to add to smoothies as once it’s blended you can hardly taste spinach so you can get a big dose of greens in the morning without even realizing!
- I also like to wilt big handfuls of spinach into dishes – for example a stir fry, as it adds lots of extra nutrients and it wilts to nearly nothing – stopping fussier eaters noticing it as easily as other greens like kale.
- I’ll add fresh blueberries on top of muesli, porridge and into smoothies.
- Avocados are amazing! They’re great mashed with lemon and chilli flakes on toast, added to smoothies to give them a delicious creamy texture, or made into guacamole as a side dish, or with mushroom fajitas.
- I like to chop up ripe bananas, and freeze them in freezer bags to add to my smoothies. Frozen bananas add a lovely creamy texture and keep the smoothie cold without having to add any ice.
- Another of my favourite foods! Great made into wedges, or mashed as a side dish. I also really like making sweet potato and coconut soup.. I also love Deliciously Ella’s sweet potato brownies
- I’m a total hummus addict. I eat it nearly every day! Hummus on toast, hummus and roasted vegetable sandwiches, hummus on top of a salad and rice bowl ….
- Much cheaper than buying fresh berries and just as good for you! I use frozen berries in my smoothies or mix them into porridge as it cooks.
- If I’m not in the mood for cooking anything extraordinary, I’ll cook some brown rice pasta and have it with a simple tomato sauce – but I’ll add in some frozen peas as a veggie boost.
- My latest favourite thing is cooked peas blended or mashed with lime as a side dish. It’s honestly incredible!