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As many of you know I cook with a lot of freshingredients but in order to get many of thoseingredients to play well together, you need a goodpantry to pull from. I have some criteria for myself that Ithink are important and I hope I can convince you of itsimportance too.

All my canned goods and plastic containers must beBPA free. “Bispenol A” is a synthetic hormone that

mimics estrogen in the system. The long termcumulative effects aren’t favorable. Avoid it at all costs,especially in containers that are holding acidic itemsbecause they help to speed up the degeneration morequickly, resulting in the BPA transferring to the fooditem (especially tomatoes). I buy only Eden brand beansbecause their cans are BPA free and I only buy tomatoproducts in glass jars. I don’t buy much else in cans.

food By Jodi Brown, the Ultimate Kitchen Commando

Build a Healthy Pantry

GMO Free and USDA Organic aremy preferences when it comes toanything that isn’t fresh. Do your bestto always buy foods with both ofthese labels. Always keep in mindthat you are not using massivequantities of these foods, many justas flavor enhancers, so don’t makeyourself crazy looking for the perfectversion of them. Do the best you canwith what’s available.

I use no soy products at all andsuggest you consider doing the same.I don’t think there are GMO free soyproducts in the U.S., even if theyclaim to be USDA Organic. Since over90 percent of the crops grown in thecountry are GMO crops, with pollendrift and cross contamination, I don’tbelieve it is possible for any crops toremain clean. There areapproximately 100 derivatives of soyon the market today. Learn to readlabels in your prepared foods inorder to avoid it.

Here’s what’s in my pantry. (*indicates that the food item has astrong flavor profile thus helps you toavoid excessive salt and fats to tastebetter).

Seasoning – DryCayenne Pepper*Chipotle*Raw Local HoneyMustard* (good quality, not yellow)Sun dried tomatoes*Sea saltArrow root (thickener)Apple cider vinegar*Balsamic vinegar*Smoked paprikaCuminTurmericNutritional Yeast

Canned/JarCapers*Olives*Coconut milkCurry pasteFish sauceNut buttersPumpkinTahiniVegetable stock

OilsExtra virgin (cold orexpeller pressed)coconut oilExtra virgin (cold orexpeller pressed) olive oilGrapeseed oilToasted sesame oil(use sparingly)

GrainsQuinoaBrown RiceLentilsBrown Rice Pasta

Canned BeansBlackGarbanzoCanelliniBlack eyed peas

HerbsMagic Chef blackened redfishseasoningBasilCelery seedCrushed red pepperItalian seasoningsThymeCurryBay leaves

Miscellaneous All nuts and seeds should be rawHemp seedsBlack sesame seedsPepitas (pumpkin seeds)Sunflower seedsAlmondsPecansCashewsWalnutsChia seedsMedjool dates

Dried fruitsVanillaCinnamonNutmegCacao PowderVermicelli (rice)NoriKelp granulesOats

I also have a basic “pantry” offresh food items that appear withgreat frequency in my kitchen.They are as follows:

CarrotsCeleryGarlicGingerBell PepperHorseradishJalapenoOnionShallotCitrus* (lemon, lime and orange)

Remember, pantry items arecomplements to fresh food items. A littlebit usually goes a long way. Play withyour food. Be fearless. You might besurprised what you end up with.

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About the Author:Jodi Brown is the Ultimate KitchenCommando and loves to turn people on todelicious and healthy foods. She assists peoplewith food transitions and teaches healthycooking classes. She shares her time betweenNew Orleans and Pensacola. To learn more,visit www.ultimatekitchencommando.com.