The impact of food on our bodies is immense and immediate. Everything we eat comes from the earth. The lovely thing about eating sustainably is that the food often brings much more pleasure. Seasonal, local food is bursting with flavor that today’s common grocery stores lack. Once you get to know the people growing your food, or are growing it yourself, that connecting to the land your food comes from adds another layer to the story of what you’re eating.

I buy local, heirloom food from farmers markets whenever possible. Organic or better is a must. Always ask if a farmer uses organic practices as many small, very sustainable farms can’t justify the spend for organic food. When I must buy food from further away, I put in the research to make sure the people involved are treated & paid fairly, favoring smaller brands. Here are my kitchen essentials:

Small Stainless Steel Blender - just the right size for two & the stainless jar makes it safe for hot drinks

Small Stainless Steel Blender - just the right size for two & the stainless jar makes it safe for hot drinks

Moon Juice Cookbook - A great resource for learning about nut mylks & adaptogens.

Moon Juice Cookbook - A great resource for learning about nut mylks & adaptogens.

Tender by Nigel Slater - my favorite cookbook ever - organized by vegetable making it easy to find simple recipes that highlight whatever seasonal vegetable your kitchen is full of

Tender by Nigel Slater - my favorite cookbook ever - organized by vegetable making it easy to find simple recipes that highlight whatever seasonal vegetable your kitchen is full of

Ghee - This grassfed ghee is the best I’ve tried. It makes great chocolate.

Ghee - This grassfed ghee is the best I’ve tried. It makes great chocolate.

Japanese Mandolin - owning this has greatly increased the amount of raw vegetables I eat

Japanese Mandolin - owning this has greatly increased the amount of raw vegetables I eat