These are all things that I use just about everyday.
I recommend products, books, and inspiration that I love and actually use myself.
Mason Jars – I use the Wide-Mouth Pint-Sized Mason Jars for drinking cups, making & storing juice, food prep, and leftovers.
I knew the Mason jars would be perfect for keeping juice, but I didn’t know they would be perfect for so many other things. I use the Wide-Mouth Quart-Sized Mason Jars for dry storage. I like to shop in bulk and keep nuts, seeds, rice, and beans in Mason jars now. They bring me so much joy instead of looking at all the random plastic bags I used to have in the pantry from the bulk section.
I put leftovers in the pint-sized, wide-mouth Mason jars. I make salads-to-go in the quart-sized wide-mouth jars. I make nut milks and soups in the half-gallon jars. They are perfect for soaking nuts on the counter; they don’t take up as much space as a bowl. Mason jars are perfect for culturing and fermenting. Making sour cream is a breeze. Love me some Mason jars.
Vitamix – I use the Vitamix for everything. It makes soup, gravy, hummus, nut cheeses, juices, dips, sour cream. I use it everyday. The restaurants I’ve worked at have used Vitamixes. So I’ve seen them take a beating and hold up.
Juicer – I have the Breville Juice Fountain Elite, and I love it. I usually make juice everyday and this juicer is fast, easy to clean, and the juice isn’t as pulpy as other juicers I’ve tried.
Spiralizer – A spiralizer is an awesome little gadget to make veggie noodles.
Mandoline – I use a mandoline slicer for slicing raviolis and perogies from root vegetables. Be careful with these things. Always use the little safety features.
Food Processor – I have a Cuisinart 11-Cup Food Processor. It makes dips, sauces, soup, gravy, hummus, guacamole, nut cheese, and nut butters.
Knife – My Kyocera Ceramic Chef Knife is my favorite thing in the whole kitchen. It is always super sharp. It’s perfect for veggie lovers. No bone cutting allowed with the ceramic blade. And no cutting on countertops, plates, glass, metal either…only on your cutting board.
Citrus Press – I use a lot of fresh lemon and lime juice for sauces, dressings, juice, and teas & infusions. A citrus press made sense to me to spare my hands and wrists from squeezing by hand.
Dehydrator – I worked at two raw restaurants that were constantly running dehydrators making flax crackers, kale chips, and corn tortilla chips and knew I would use one often in my own kitchen. I use it to make crackers, eggplant bacon, raw cookies and breads, chips.
Water Filter – It’s worth looking into a water filter that is vegan-friendly.
Nut Bag – Nut bags are helpful in a lot of ways from making nut milk, draining vegan cheeses, to straining out herbal infusions.
Cheesecloth – Cheesecloth is great for lots of things, straining things, yogurt, cheese-making.
Food for Thought
Books About Food
- Crazy, Sexy Kitchen by Kris Carr
- Crazy, Sexy Diet by Kris Carr
- Skinny Bitch by Rory Freedman & Kim Barnouin
- Choosing Raw by Gena Hamshaw
- The Kind Diet by Alicia Silverstone
- Raw Food for Everyone by Alissa Cohen
- Chloe’s Kitchen by Chloe Coscarelli
Books that Changed my Life
- A New Earth by Eckhart Tolle
- The Art of Learning by Josh Waitzkin
- The Life-Changing Magic of Tidying Up by Marie Kondo
- Radical Remission: Surviving Cancer Against All Odds by Kelly Turner
- Money: A Love Story by Kate Northrup
Forks Over Knives
Hungry for Change
Crazy, Sexy Cancer
Fat, Sick, and Nearly Dead
Fat, Sick, and Nearly Dead 2
Websites & Blogs
Food and Juice
The Full Helping