The top shelf happens to have some of my favorite things: Flax Oil, homemade Almond Milk, Anita’s Coconut Yogurt (THE BEST), my favorite crunchy Almond Butter (from Masa Organic at Ferry Plaza Farmer’s Market in San Francisco. I sent myself a case last visit), Greek olives, Hemp Seeds, Miso Tamari from South River Miso (really delicious if you remember to mail order it!) EDEN soy milk (still the best addition to Earl Grey Tea with Ginger) There’s also some Water Kefir grains up there from Gem Cultures that I haven’t got around to trying!
Middle shelf: South River Miso in different flavors, Fermented Vegetables from Real Pickles (I usually have a few varieties to add to meals), some leftovers; cooked forbidden black rice, pickled cucumbers, Saffron Eggplant Stew (all recipes on my blog!) Edible Roses (UNSQ farmer’s market), Eggs and Fresh Tofu
Lower middle: Cooked Chickpeas, Avocados, Broccoli, Kale and container of washed Cilantro that I love adding to meals.
Bottom shelf if you can see it: Wine, Champagne and other cocktail ingredients. Pita Bread.
A thought on my food philosophy…. Cooking is one of the best ways to connect with nature and to nourish and nurture ourselves and others, especially if our ingredients are local and organic.