Ever wonder what a plant-based dietitian has in her pantry? These are my must-have anti-inflammatory, immune boosting, nutrient-packed staples that I keep on hand for cooking and baking up plant-based deliciousness. Then I add fresh items each week, looking especially for fruits and veggies that are local and in season. I also look for sales (I love a bargain!)
Feel free to share this list, and use it to stock up on items on your next shopping trip.
What is in your pantry? Did I forget any essentials?

Ginger
Lime
Lemons
Onions,
Garlic
Ginger
Coconut water
Nut butter
Raisins
Dried plums
Almonds
Cashews
Chili powder
Cumin
Smoked Paprika
Cinnamon
Turmeric
Herbal tea
Coconut oil
Olive oil
Sesame oil
Coconut Milk
Balsamic vinegar
Apple cider vinegar
Quinoa
Flaked, unsweetened coconut
Raw cocoa powder (can substitute with regular cocoa powder)
Maple syrup
Dates (Medjool or pitted)
Hemp Hearts
Chia Seeds
Ground flax
Bragg’s Aminos or Tamari
Nutritional yeast
Non-dairy milk
Chick peas,
Kidney beans
Black beans
Frozen Edamame
Vegetable stock
Sriracha
Hot Sauce