#yogasalt yogadiet plantbaseddiet

[tsgwilmington]

HOW TO STOCK YOUR KITCHEN FOR A SATISFYING PLANT-BASED DIET

This post originally appeared on The Scout Guide’s blog HERE.

We’ve never been so attuned to what’s in our kitchen, keeping a close eye on our favorite pantry staples and seeking inspiration for satisfying meals that will put the contents of our refrigerators to good use. Eager to know what an expert in plant-based cooking keeps on hand to make healthy and delicious meals, we recently reached out to Victoria Dodge, co-owner of the Wilmington and Los Angeles-based Yoga Salt studios and co-author of the plant-based cookbook The Yoga Plate, for advice. In addition to outlining pantry essentials, freezer must-haves, and more, she discussed the many benefits of taking a plant-based approach to dining. “Your digestion will be better with all the added fruits and vegetables, and in turn your skin will be clearer, your sleep will be better, and your energy will be higher,” Dodge says. As an added bonus, a vegetarian diet has the wonderful side effects of decreased environmental impact and preservation of natural resources like food and water. All the more reason to add the following items—many of which have long shelf life—to our next grocery list.

WHAT TO KEEP IN YOUR PANTRY According to Dodge, these are the items that form the backbone of a plant-based diet, from essential legumes and grains to nuts and baking supplies.

BEANS & GRAINS From canned to dried, beans are the primary source of protein in a plant-based diet. Brown rice, quinoa, and oats are a great alternative to other carbs with a high glycemic index.

Garbanzo beans

Lentils

Black beans

Brown Rice

Quinoa

Oats

SEEDS & NUTS From snacking to using in smoothies, baked goods, and other recipes, nuts and seeds add protein and are excellent sources of healthy fats and fiber.

Almonds

Cashews

Chia seeds

Flaxseeds

Hemp seeds

Nut butters

OILS & BAKING SUPPLIES A plant-based diet is all about focusing on the healthiest way that you can eat, and for Dodge, that means cutting out refined sugar and replacing it with healthier alternatives like dates, coconut sugar, and maple syrup.

Coconut oil

Olive oil

Grapeseed oil

Dates

Coconut sugar

Maple syrup

Nutritional yeast

Spelt flour

PANTRY PERISHABLES While they won’t last long-term, you’ll turn to these essentials time and time again in all manner of recipes.

Onions

Potatoes

Sweet potatoes

Bananas

Whole grain bread

Avocados

WHAT TO KEEP IN YOUR SPICE DRAWER These commonly used spices are what will take your vegetarian dishes from basic to exotic.

Himalayan sea salt

Black pepper

Turmeric

Cumin

Garlic powder

Onion powder

Chili powder

Oregano

Italian seasonings

Cinnamon

Vanilla

WHAT TO KEEP IN YOUR REFRIGERATOR Dodge stocks up on these fresh produce and perishable items every week year-round, and then fills in with the fruits and vegetables that are in season at the farmer’s market.

Lemons

Limes

Almond milk

Cucumbers

Celery

Tomatoes

Tofu

Greens (romaine, spinach, kale)

Carrots

Apples

Oranges

Hummus

Pitas

Whole grain wraps

Tempeh

Cilantro

Parsley

WHAT TO KEEP IN YOUR FREEZER Always good to have on hand, these frozen foods can come to the rescue when you’ve run low on fresh items.

FRUIT

Mangos

Strawberries

Blueberries

Bananas

Pineapple

VEGETABLES

Peas

Corn

Spinach

OTHER

Veggie burgers

Yoga Salt is featured in The Scout Guide Wilmington.