Heart-inspired Essentials at Greensmith Grocers
Getting yourself set up for heart-inspired cooking is an easy and fun process. Jessica Holdsworth shares her top tips to get you in the zone to create delicious and nutritious meals you will love…
CLEAN OUT THE PANTRY
Cleaning out the pantry cupboards can be a great place to start, we often have all sorts of things that have been pushed to the back and are possibly long past the use by date. It’s great to make space for new energy. I don’t stockpile a lot of things in my pantry, I keep mostly whole ingredients that combined with fresh produce and meat can deliver a delicious and nutritious meal.
PANTRY STAPLES
Having your pantry set up with all the things you love so you have everything at your fingertips is a great way to encourage creativity in the kitchen without having to run to the shops every time you want to try something new. Some of my go to ingredients that I always have in my pantry and fridge:
- Coconut oil – anything pure or organic
- Olive oil – I love local so the Clovelly Estate olive oil in a three litre tin you can decant down into a smaller bottle.
- Ghee- Eumundi Medicine Man Grass Fed is the best.
- Love My Earth organic spices – cumin, turmeric, coriander, mustard seeds, chilli flakes, curry powder… the list could go on.
- Olson’s salts – I love the canister on my benchtop and refill it as needed.
- Soy sauce or coconut aminos.
- Chopped tin tomatoes.
- Coconut Cream tins – get a pure one with out additives and preservatives. I use Hello Pure or Spiral.
- Mixed organic beans, tinned to last longer.
- Tomato paste.
- Bone Broth – I love Best of the Bone Glue in any flavour.
- Coconut Blossom Balsamic Vinegar- Nui Life brand is the easiest and most delicious salad dressing.
- Pasta- I always have a pack of Pepe Leons fresh pasta in the freezer.
- Love My Earth Basmati Rice.
- Love My Earth Cacao.
- Activated seed and nuts to bring crunch and nutrition to salads.
- Local Honey – I’m in love with Wharenui Honey from local farmer John Tidy’s Organics.
- Fresh herbs from the garden or benchtop.
- Yoghurt – I use full cream Barambah Greek or Coyo Greek.
- Karut – I love any flavour from local company, Nourishing Wholefoods.
- Goat or sheep Fetta -a large block lasts me a few weeks.
- Organic sun grown Micro Greens from Greens and Bloom.
WEEKLY SHOPPING
Find local shops and markets that are fun to visit and enjoy discovering what’s in season, what you’re attracted to, then see what ideas come to you and go for it. Obviously, my go-to is my own shop, Greensmith Grocers, which Uwe and I set up to stock a variety of local pantry items and certified organic fruit and vegetables that we love.
CHOICE OPTIONS
Organic, local, good quality ingredients and products matter. Do the best you can with your budget. Find your local grocer, butcher, market store or stall – get to know them and ask questions, what’s in season, what’s on special?
KITCHEN TOOLS
Surround yourself with things that you love to cook with and that inspires you. Slow cooker or pressure cooker, your Grandma’s wooden spoon or apron, handmade bowls, plates and platters, wooden handle, knife or spoon. Local markets and thrift shops can be great places to pick up new and special kitchen items. My favourite local potter is the beautiful Eve from Liquorice Moon and I feel that everything tastes better when I incorporate her pottery wares.
COLOUR YOUR WORLD
Eat the rainbow in every meal for maximum nutrition and for dishes that are full of colour and vibrancy. Add colour, life, texture, and flair to your meals with pops of vibrant goodness with herbs, flowers, berries, spices, seeds and sprinkles; krauts and pickles.
INTOLERANCES AND DISLIKES
Flip how you think about limitations and let them be your inspiration to bring new flavours to old favourites.
BE FLEXIBLE
Get comfortable with swapping out ingredients. Don’t be bound by recipes – experiment and try new variations.
MAKE IT EASY
Try making several dishes at once that you could have over the next few days. I love variety and lots of smaller dishes and very rarely cook just one thing.
WORLDLY ADVENTURES
What sorts of cuisines inspire you and get you excited about cooking? Indian Dahl is my favourite to play around with. You can mix up the flavours and serve it as a a beautiful banquets with turmeric rice, rainbow salad and a tangy yoghurt dressing with a local mango chutney on the side.
YOUR ENERGY MATTERS
Consider what makes you happy in the kitchen and gets your creative energy flowing. Candles or incense, wine, family, listening to music, a podcast or maybe it’s peace and quiet.
GET OUTDOORS
Maybe locational cooking is your thing! The beach BBQ, camp cooking or get creative in your own back yard.
BE CURIOUS
Spark conversations with others around their food inspiration; explore fascinating food shows and trawl the internet or go old-school and revisit cookbooks from your shelf or the local library. Go to cooking classes, share recipes with friends and family.
BE CHALLENGED
Here are some heart-inspired foodie challenges to get you in the mood:
- Try shopping based on what you are naturally attracted to. Bring it all home and lay it out on the table see what ideas and inspirations come – then go for it!
- Try making something WITHOUT going shopping. I will usually do this the night before grocery shopping and use up everything in the fridge.
- Go camping and take limited ingredients. Cook outside on the fire or with simple tools and your hands.
- What is your favourite dish to cook? Try coming up with a new side dish that will compliment this and add new textures and flavours to your repertoire.
And remember, embrace your creativity, trust your instincts, and let the joy of cooking guide you. With every meal, you have the perfect opportunity to infuse a little bit of magic and heart and soul into your life.
Pop into Greensmith Grocer today for all your pantry staples!
