Pantry Essentials

Here is a list of mostly shelf-stable ingredients that are helpful to have on hand to serve as a baseline for many recipes or add a zip of flavor. This will get your pantry off to a great start! Organic is preferred, but just do the best you can based on budget and availability.

• Apple Cider Vinegar
• Beans and Lentils:  Chickpeas, Black Beans, Red Lentils
• Grains: Buckwheat, Steel Cut Oats, Rice (Brown Basmati or Jasmine)
• Eggs: Omega-3/Organic
• Frozen Fruits: Blueberries, Raspberries, Bananas (ripen on counter, then peel/break in half/freeze)
• Maple Syrup: 100% Pure, Dark Amber (Previously known as "Grade B")
• Non-Dairy Milks: Coconut and Almond
• Nuts: Almonds, Cashews, Walnuts (raw is best and most versatile)
• Oils: Coconut Oil, Extra Virgin Olive Oil
• Produce: Garlic, Ginger, Fresh Herbs (Basil, Cilantro, Flat Leaf Parsley, Rosemary, Sage, Thyme), Lemons/Limes, Shallots/Onions, Sweet Potatoes
• Sea Salt and Black Pepper (freshly ground)
• Seeds: Pumpkin (Pepitas), Sesame, Chia 
• Spices: Bay Leaves, Cayenne, Chili Flakes, Cinnamon, Coriander, Cumin, Curry, Turmeric

Kitchen Tools

Every cook needs an arsenal of good tools. In a pinch you can make almost anything with a good sharp knife and some work, but these basic tools below can make the kitchen easier and more realistic to tackle.

• Baking Sheets
• Blender or Food Processor
• Cast Iron Skillet
• Chef's Knife: a good quality and sharp 8" or 10" knife
• Citrus Juicer
• Fine Mesh Sieve and/or a Colander
• Food Thermometer
• Japanese Mandoline 
• Measuring Cups and Spoons
• Microplane (an absolute must for zesting citrus and finely grating ginger)
• Mixing Bowls (I prefer stainless steel since they're lighter to work with)
• Paring Knife (for smaller jobs)
• Salad Spinner
• Small Prep Bowls (for organizing ingredients during prep)
• Stainless Steel Cookware: Sauté Pans, Sauce Pots, 5qt "Deep Fryer", Stock/Soup Pot (non-stick varieties are not recommended)
• Utensils: Wooden Spoons, Ladle, Silicone Spatulas, Slotted Spoons, Tongs

Books and Resources

There are multitdes of wonderful books and resources on cooking, cancer, and the intersection of the two. Here is a brief list of some resources I hope you find useful beyond Nourish & Thrive.

• Website: The Environmental Working Group. This website is a wealth of information, from choosing organic vs conventional produce, consumer guides, and to ways to make the home healthier. 
• Website: The American Cancer Society
• Website: The American Institute for Cancer Research
• Website: The National Cancer Institute
• Cookbook: The Cancer-Fighting Kitchen, By Rebecca Katz with Mat Edelson. I can't speak highly enough about this book. The recipes are wonderful and the writing is warm and welcoming. The website is also filled with great tips for cancer patients and all health-seeking individuals. 
• Cookbook: It's All Easy, by Gwyneth Paltrow. Delightful recipes focused on mostly whole food ingredients and simple preparations.
• Cookbook: COOK for Your Life, by Ann Ogden Gaffney. A book that focuses greatly on comforting recipes from the perspective of a cancer survivor with an online site as well. 
• Book: Salt Fat Acid Heat, by Samin Nosrat. If you want to learn about the basics of cooking well and layering flavors from a genius and warm chef, Samin's book is pure delight.

Shopping list tool

Grocery shopping is dreaded by so many people, and I certainly understand why.

I suggest using a free app called "AnyList". AnyList imports recipes and ingredients into a shopping list that is organized by departments in the grocery store. It's intuitive and extremely simple to use, and you can share lists with your family and friends, especially  if they are helping you with errands or offering to cook a meal for you. 

All the recipes on Nourish & Thrive are built to be compatible with AnyList to help minimize the hurdles between us and healthy eating. 

*Nourish & Thrive is not associated with or an affiliate of AnyList*