The Fall Kitchen Detox: What to Toss + What to Stock

What's buried in your pantry beneath those free snacks you're hiding from the office? Behind the dried spices your mom gave you ten years ago and the conventional baking ingredients you keep 'just in case'? Those buried elements would be your wellness goals, crying out from the clutter.

There's a big shift that happens there between late summer and early fall as we gear up to get cozy. It's the perfect time to take account of everything we've got stocked up in our kitchens. Pantry staples have come along way over the years: first they were truly simple whole ingredients, then they became processed convenience versions of those things ... and now, we're hoping this guide will help you get that stockpile back to 'simple whole ingredients' again! If you're not sure where to start, here are few kitchen detox tips to get the season started right...

Salt + Sugar
STOCK UP: Pink Himalayan sea salt, grey Celtic sea salt, Herbamare and gomasio. These salts are minimally processed and have high mineral content.

TOSS: Iodized table salt. HERE'S WHY.

STOCK UP: Maple syrup, raw honey, coconut nectar, stevia drops and monkfruit powder. Not all sugars are created equal; if you need a bit of sweetness, these natural options aren't nearly as inflammatory as processed sugar and are generally easier for our bodies to process.

TOSS: White sugar, synthetic syrups and artificial sweeteners. HERE'S WHY

Grains + Pasta
STOCK UP: Coconut, almond and rice flours. For whole grains try non-GMO heritage wheat, quinoa, spelt, amaranth and rice.

TOSS: White, GMO wheat flour. HERE'S WHY.

STOCK UP: Kelp noodles, miracle noodles, rice pasta, soba noodles, gluten-free breads and coconut-based tortillas. These healthy remixes of traditional fridge staples are made without inflammatory ingredients.

toss: White pasta and wheat bread made with bromated oils or high fructose corn syrup. HERE'S WHY.

Condiments + Vinegar

STOCK UP: Condiments without questionable ingredients or unnecessary sugar. Try adding condiments that are fermented for gut and immunity benefits. For a full list of favorite healthy condiments like miso and dark mustard, check us out here.

TOSS: Condiments and salad dressings with hydrogenated corn syrup, added sugar or non-virgin oils high in omega 6 on the label. HERE'S WHY.

STOCK UP: Raw apple cider vinegar and coconut aminos, Bragg's Liquid Aminos, nama shoyu (fermented, raw soy sauce), olive tapenade, miso paste and nutritional yeast.

TOSS: Flavor powders laced with preservatives, processed oils and MSG. HERE'S WHY.

Oils + Nut Butters

STOCK UP: Extra-virgin olive oil, grass-fed butter, avocado oil and virgin coconut oil.

TOSS: Processed oils that are not virgin, most vegetable oils and canola oil. HERE'S WHY.

STOCK UP: Raw sunflower seed butter, tahini and almond butter. These versatile healthy fats are packed with clean protein and easy on the gut.

TOSS: Peanut butter, which is a major allergen, can harbor mold and is difficult to digest. Avoid all butters that have been hydrogenated. HERE'S WHY.

The post The Fall Kitchen Detox: What to Toss + What to Stock appeared first on The Chalkboard.

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