If you’re anything like me and love food, it’s hard to boil down your top ten favorite food items. I love trying new recipes, but it’s also nice to have the basics and keep those everyday staples in your kitchen for any spontaneous craving. Here I will be sharing my top ten favorite foods and beverages that I will always purchase when I go to the grocery store or the farmer’s market.
Starting with beverages, I am a big fan of Suja Organic Immunity Wellness shots. I discovered turmeric a few years back and I remember reading how it’s very good for your immunity. I used to blend turmeric, ginger, lemons, oranges and carrots and strain the juice out manually since I didn’t have a juicer. It worked but it was very time consuming. Not only that, later on I discovered that pairing black pepper with turmeric helps absorb the benefits much better into your body! Now I still don’t have a juicer, I plan to purchase one down the line, but for anyone who also does not have time to juice, these wellness shots are a great buy.
Second is kombucha, now I like two major brands – Health-Ade and Synergy. They both have great flavors and are both organic. For those who are not familiar with kombucha, it’s a lightly effervescent fermented green or black tea. This means it’s bubbly and has a slightly musty smell to it, not a lot of people are a fan of this. I drink it for probiotics, which are good for your gut health. If you’re new to probiotics, they are what keep your microbiome healthy and flourishing, it is encouraged to have a variety of probiotics to help cultivate your gut flora. One thing to keep an eye on with kombucha is the sugar levels, they vary with each brand and can skyrocket really fast, so just be mindful of that when purchasing your ‘booch!
My third item and last choice is green tea. This tea is a superfood in my book, it has so many benefits. It has probiotics, high in antioxidants, it helps keep your brain function young and healthy, it has been linked to skin health when applied topically. I say green tea is my top choice, but there are also so many tea varieties that help with so many different things. I am a fan of trying new teas and drinking those more often instead of having coffee.
Fourth up is tempeh, this is a great source of protein and probiotics. It’s made out of fermented soybeans, and can be made with other ingredients such as flax seeds to add nutrients and texture. I love cooking this with olive oil, black pepper, salt, and garlic to top off my vegan kale caesar salads. I recently fell in love with making these salads at home, they are super filling, tasty and nutritious.
Fifth is tofu, and this is absolutely always required in my kitchen. It’s versatile and you can make so many different recipes with it. This soy based product is a great alternative for vegans and vegetarians, or anyone who likes to eat this glorious invention! It contains protein, iron, magnesium, calcium, phosphorus, zinc and folate. I like to make it with noodle stir fry, as a replacement breakfast “egg” scramble, it’s great for vegan ricotta in eggplant lasagna, it’s great for making spanakopita, and the list goes on. When you season tofu, it takes on the flavor of the seasoning, and it’s great to pair with any veggies.
Sixth is quinoa, this grain is one of the few plant foods that have all nine essential amino acids that makes it a complete protein. It’s a great protein source, but it also has fiber, magnesium, B vitamins, iron, potassium, calcium, vitamin E, phosphorus, iron, copper, manganese, zinc and plenty of antioxidants. Quinoa is a superfood in my book, this grain is one of the best plant based protein sources and that is what vegans and vegetarians need in their diet. I like to make it into a veggie salad, or pair it with other veggies and tofu. This grain is so versatile and easy to make. It cooks within minutes which also makes it extremely convenient.
Chia seeds are seventh, these are also jammed packed with so many vitamins and minerals. I love having chia seeds in smoothies and I especially like to make them into chia seed pudding. These little poppy-like seeds have a coating that becomes gel-like when exposed to water or any liquid. This means I get to use coconut milk, cinnamon, vanilla extract, and maple syrup to create a delicious pudding for breakfast. I like to top it with berries, cacao nibs, dried goji berries, and even different nuts.
Spinach comes next, and I also like to have this in my green smoothies but it’s best to have cooked. When you cook spinach, it actually helps enhance the nutrition content. This is counter-intuitive since most food, when cooked, loses its nutritional value. I’ll usually have spinach in my breakfast scrambles, or in other recipes such as pastas with marinara sauce mushrooms and spinach. It also works well in veggie soup, and of course the Greek spanakopita which I love so much!
Kale is ninth, and earlier I spoke about how I love making this into a kale caesar salad. This veggie comes in different forms, and I usually make my kale caesar salad with dino kale which has very rough leaves. Curly kale works too but I usually use that in my homemade ramen or steamed with other veggies. Baby kale is best for smoothies in my opinion, it can be used for fresh salads and other recipes too. This veggie is packed with vitamins and minerals, this is common for dark green vegetables and should be eaten regularly. That’s easier said than done, but when you find the right recipes, it’s much more motivating!
Last but not least is avocado! I love this fruit so much, it’s such a delicious and necessary staple in my diet. I didn’t like it as a kid but that was before I learned the power of seasoning. This large berry is a healthy source of fat and is also filled with vitamins and minerals. I make it into guacamole; avocado toast with salt, pepper, cayenne pepper, and even some lemon zest; I top my breakfast scrambles with it; I eat it in burritos, tacos and anything I’m craving to add a little bit of avocado in it.
