A Peek Inside My Drawers Part 2: Healthibella's Seasonings
Part 1 of this series was the subject of my last post. I gave you a peek inside my refrigerator (and freezer) because having healthy, fresh, real body-loving food in the kitchen means our snacks and meals are that much more wholesome and nutritious!
I'm a big believer in letting really fresh produce shine by not adding much, but even wonderfully fresh veggies can take on greatness with a few key seasonings, so here's my spice and seasoning drawers and favorites when it comes to cooking. I love variety, so I prepare different world cuisines, pure plant-based, and even “raw.” So I tend to have a little of everything.
There's a lot of confusion about oils. I avoid safflower, canola, rapeseed, soy, cottonseed, and corn oil like the plague (because of GMO, hybridization, over-processing, bleaching, refining, etc.). These oils are so overly processed that it's a crime that they are marketed as healthy oils. I'm not much of a fan of sunflower oil either because while it sounds innocent enough, it’s a very unstable oil of mostly polyunsaturated fat, and has unhealthy concentrations of omega-6 fats, which are needed, but with which the Western diet is overloaded. Omega-6 can be found mainly in oils extracted from seeds and nuts, grain fed animal meat, and refined vegetable oils, such as soy oil that are used in fast foods and most processed snack foods (Many nutrition experts believe that before we relied so heavily on processed foods, we consumed a balanced, equal amount of omega-3 and omega-6 fatty acids, but today’s standard Western diet for most North Americans and Europeans is overloaded in omega-6s and deficient in omega-3s).
I use two oils daily: extra virgin olive oil and extra virgin cold pressed coconut oil, which I prefer as my principal fats, along with a little ghee. And, I always try to buy organic oils because toxins love to stick around in fat, but I'm really a stickler about the oils I use daily.
- organic extra virgin olive oil (for non-heat or low-medium heat)
- organic extra virgin cold pressed coconut oil (medium-high smoke point)
In limited amounts:
- unrefined cold pressed sesame oil, preferably organic (medium smoke point)
- unrefined avocado oil, preferably organic (high smoke point, but I use it for dressings)
- unrefined almond oil, preferably organic (medium-high smoke point, but I use it for dressings)
- unrefined pumpkin seed oil, preferably organic (high smoke point, but I usually use it for dressings)
I keep some spices in tins on the counter, but also in two drawers by my stove. The staples:
- turmeric, cinnamon, cardamom, cumin, coriander, spircy curry powder, ground ginger, nutmeg, mustard seeds, cloves
- Old Bay, Chinese 5 Spice, sweet and smoked pimentón, kafir limes, dried chili peppers, Japanese chili powder
- dried bay laurel leaves, oregano, rosemary, marjoram, sage, dill
- Maldon and Mallorcan fleur de sel, enhanced sea salts, various peppercorns, Himalayan pink salt, Thai palm sugar
- olive oil, sesame oil, coconut oil, almond oil, avocado oil, peperoncino oil, white truffle oil
- apple cider vinegar, white balsamic vinegar, aceto balsamico, sherry vinegar, vegetable bouillon, rosewater, dehydrated roses
I hope this has been an interesting peek into the part of my kitchen that I turn to to enhance the fresh ingredients!
To your health and happiness! xx, Juli