Who doesn’t love House Hunters, the show where we can visit homes from our couches? I did my own take on the show last year, when I shared a tour of my Holistic Dorm Room. I hope it was helpful for both students and non-students to see the safe-savvy ways I created a healthy environment.
This summer, I moved to a new home and I treasured the opportunity to outfit a kitchen. Sure, the cabinets may be outdated, but I find it a retreat and wholly worthy of the title The Empowered Sustenance Test Kitchen.
The one downfall of my kitchen is the relatively poor lighting, coupled with the dark walls and cabinets. Bear with me for some of the kitchen photos, the light is not optimal. Fortunately, my living space has a generously-windowed corner, where I’ve established my “photography table.” I’m sure you’ll recognize the wood as the background in many of my recent recipes.
Let’s start the tour!
You may recognize a couple of my counter-top essentials next to my sink – my Ninja blender in the corner, and my Berkey Water Filter (which is the most affordable option to remove both chlorine and fluoride from drinking water, read my review + Berkey tips here).
Here are the cupboards next to my stove. First, on the left, I store my herbs/salts/spices. When I buy from my local herb store, I put the herbs in 2 oz glass jars and label the top of the jar.
It’s also where I keep teas and coffee, and above that, extra ghee. Because the world will absolutely end if I run out of Tin Star Ghee.
On the other side, I store baking essentials: Baking ingredients including coconut flour, arrowroot flour, coconut sugar, cacao, dried fruit, raw honey, coconut oil, non-hydrogenated palm shortening, and red palm oil.
Oils and vinegars go on a Lazy Susan on my fridge.
There are other cabinets/drawers that I’ve not shown, due to poor lighting and space in this blog post. They contain other ingredients, dishes, cutlery, baking dishes, and table linens. I would recommend my Non-Toxic Bakeware post for some more information.
I also have essential cooking utensils, ghee, and my salt container next to the stove. My Herbal/Seasoning Salt container houses truffle salt, smoked salt, Herbamare, a local herbal salt, fleur de sel, and Mountain Rose Herbs Seasoning Salt.
On the left side of my stove, I have bowl for garlic/shallots/onions and a bowl for squash and sweet potatoes.
In these cupboards, I house my Ninja food processor/blender accessories, handheld electric mixer, mixing/decorative bowls, coffee making supplies.
Finally, a peek into my fridge. It would look a lot more exciting in here the day after the Farmer’s Market. I still have a few things left from my market trip: lamb sausages, sheep milk yogurt, carrots, bell pepper, and greens. I also see leftover soup, spaghetti squash, and eggs (chicken and duck).
And the staples in my fridge include fresh herbs, sprouted nut butters, Primal Mayo, coconut aminos, bacon grease, raw milk parmesan, and some other random condiments. And shelf in my fridge for perishable supplements.
I hope you enjoyed this peek into my kitchen!
I’m considering running a series of Real Food/Paleo Kitchen tours, with kitchens of other bloggers and readers alike. Would you be interested in reading that series or sharing your own kitchen on Empowered Sustenance? I believe we can all learn and share real food tips and tricks through that series. Let me know how you feel about that in a comment below!