Lucy Bee coconut oil. This is your new go-to cooking oil. If you need to soften it to use in cooking or baking, then either melt it in the oven as it preheats, or place the jar in warm water, on a radiator, Aga, or even briefly in the microwave.These are my everyday essential foodstuffs – the ingredients I always have stored in the kitchen cupboards or fridge, ready for making simple, nutritious meals.
At home, we always make everything from scratch, whether it’s our own sauces or even curry powders, so I’ve tried to include the basics for these here, too, as they can really transform your meals.
Lucy Bee coconut oil. This is your new go-to cooking oil. If you need to soften it to use in cooking or baking, then either melt it in the oven as it preheats, or place the jar in warm water, on a radiator, Aga, or even briefly in the microwave.
Apple cider vinegar. I love the raw, organic, unfiltered and undistilled cloudy version, which still has the ‘mother of vinegar’, or cloudy sediment, that contains most of the health-promoting bacterial properties.
Avocado. These green fruits taste wonderful on their own, or use to thicken your smoothies. They’re rich in antioxidants and folate, too.
Bragg Liquid Aminos. This soy sauce alternative is full of amino acids and so tasty too.
Cacao. While you can use unsweetened cocoa powder in recipes, cacao is much better for you as it retains all its nutrients and wonderful antioxidants. It can even send moods soaring. What’s not to like?
Cinnamon. This natural sweetener is a traditional remedy for digestive problems and tastes great added to your porridge.
Eggs. Organic, free-range eggs are worth the extra cost, as you know what the chickens have been fed, meaning it’s all free from chemicals. I hate the idea of battery hens too, so I always buy organic chicken, and would rather go without if I can’t find organic.
Green tea. I always have a cafetière on the go, full of green tea.
Healthy oils. As well as my Lucy Bee, I keep a bottle of Udo’s oil in the cupboard for endless body-loving benefits.
Himalayan pink salt. Not all salts are equal! This pretty salt helps to balance the body’s pH levels, as well as aiding nutrient absorption.
Nuts. Brazils, cashews, walnuts, pecans and almonds are all brilliantly healthy and versatile. Their oils are especially beneficial.
Seaweeds. These are great to throw into meals and cooking as they’re high in calcium, can alkalise the body and can even purify the blood.
Seeds. I use all sorts of seeds, from pumpkin to sunflower and chia. Try sprouting alfalfa seeds, so easy to do and wonderfully healthy. They make a lovely topping for dishes or filling in sandwiches.
Spices. Keep a range, ideally buying them whole and then grinding them yourself in a nut and seed or even coffee grinder, for fresh and cheaper blends. If you make too much of any spice mix, store any extra in your empty Lucy Bee jars.
Sugar alternatives. I love stevia, agave nectar, maple syrup, manuka honey and coconut sugar, and use them in recipes and baking in place of processed sugars.
Superfoods, to add to smoothies. Lucuma, spirulina, maca and chlorella are my favourites.
Turmeric. Not only does this add an amazing depth of colour to foods, but it brings with it lots of natural anti-inflammatory properties, too. I love sprinkling it over fried eggs.
Xanthan gum. Wonderful for gluten-free cooking.