Potatoes – sweet – orange colored flesh

Potatoes – sweet – orange colored flesh

These sweet potatoes are delicious and commonly labeled as “yams” – though true yams are very large roots, can weigh over a hundred of pounds, are white in color, and commonly grown in Africa, Asia or the Caribbean.  If you plan to roast them whole, but have had these orange colored flesh sweet potatoes and thought they were a bit stringy, try the light colored flesh varieties – as their texture is ultra creamy. Enjoy an easy recipe for Baked Sweet Potato Fries from The Foodie Bar Way or my website (www.TheNutritionProfessor.com). Experiment with steaming them for a few minutes (just slightly tender – not fully cooked), before seasoning them and putting them into the oven to get crispy. Keep them in a cool, dark cabinet away from onions until you are ready to use them, checking them daily to make sure they don’t soften and begin to...
Potatoes – Sweet – Light colored flesh

Potatoes – Sweet – Light colored flesh

When many people think about sweet potatoes, they might picture a bright orange dish on the Thanksgiving table. However, these sweet potatoes with light colored flesh are VERY creamy when cooked (the orange colored flesh can be a little stringy, and are great when cubed or cut for roasted “fries”). If you haven’t tried them – do so right away! They are the star of our Southwestern Loaded Sweet Potato recipe in The Foodie Bar...
Potatoes – purple

Potatoes – purple

Purple potatoes are bursting with phytonutrients, ready to protect your cells! These are available at our local supermarket, year-round. I will put a few pictures of whole purple sweet potatoes up once I get an opportunity to get to a Farmers’ Market in Sacramento, where I have purchased them in the past. Keep them at room temperature in a dark cabinet (away from onions), until you are ready to use them. The color is...
Peperoncini

Peperoncini

It seems that relish and peperoncini’s are very difficult to find without added food coloring. Mezzetta is a very popular brand and has a “natural” line – called “Jeff’s Naturals” – so food coloring! Yippee!! I believe that I found these at Sprouts (supermarket). Ask your local market to carry them.  Keep refrigerated once...
Peanut Butter

Peanut Butter

Your peanut butter should have 1-2 ingredients – peanuts (and maybe salt). That is it! No other ingredients are needed! I usually buy peanut butter, at Trader Joe’s (organic if they have it in stock). We like the chunky variety. If you are used to the “no-stir” kind, full of unwanted ingredients, don’t worry – this will only take mixing it initially, then keep it...
Noodles – Shirataki

Noodles – Shirataki

Shirataki noodles are extremely low in calories and made from either soybeans/tofu or Japanese konjac yam. They are usually sold in a bag filled with water, in the refrigerated area of the produce aisle (with the tofu, wonton wrappers, miso, etc.) and will last unopened for up to a year. They are flavorless, but may have a “fishy” odor when the package is opened. Rinse the noodles well in a strainer or sieve and then dry the noodles by placing them in a dry pan over medium heat until they “squeak.” Then they can be used in a variety of recipes from a fun Pasta Foodie Bar to rice paper rolls (will be in the next Foodie Bar...
Pasta – You have options!

Pasta – You have options!

My Pasta Foodie Bar includes many different noodle options – some of which are pictured below: Whole Grain (durum wheat), Edamame & Mung Bean, Edamame, Quinoa & Corn. Also look for noodles made from black beans, chickpeas (garbanzo beans) and lentil. The ingredient list may surprise you… (some only have 1...
Parsley – curly – fresh

Parsley – curly – fresh

I buy the biggest bunch of parsley I can find each week for my Crazy Salad Base (in The Foodie Bar Way or on my website www.TheNutritionProfessor.com). When I get it home from the market, I plunge it into a big bowl of ice water and then remove the large stems and use my salad spinner to remove excess moisture before wrapping it in paper towel and puttin it into a produce bag. Italian parsley (flat leaves) also works in nearly any recipes that calls for parsley. The exception that I can think of is Tabouli (see video of me making it on TV) – I have only made that with curly parsley, as it has a lighter texture when finely chopped than does Italian...
Cashews – raw

Cashews – raw

I buy raw cashew pieces (they are cheaper than whole cashews in the picture, as this store didn’t offer that option) at Trader Joe’s or at my local supermarket it bulk. Keep them in the freezer. I do not buy nuts that are roasted in oil.
Nutritional Yeast

Nutritional Yeast

Nutritional yeast is sold in bags, bulk or round containers as flakes or powder (either will work for the recipes in The Foodie Bar Way), at supermarkets like Sprout’s, as well as from online retailers and has a nutty/cheesy flavor. This is not to be confused with active yeast (for bread making) or brewer’s yeast (a byproduct of beer production). Store it at room temperature. This is a MUST HAVE ingredient for making Our Favorite Cheezie Sauce (incredible). Different brands have slightly different flavor profiles, so try different brands, (bulk section makes it easy to buy a small amount), and find the one that you enjoy the...
Mushrooms – fresh

Mushrooms – fresh

Fresh mushrooms can be purchased at any grocery store, though I buy a 24 oz container of them at Costco each week for my Garlic Mushrooms (recipe in The Foodie Bar Way) and on my website (www.TheNutritionProfessor.com). When choosing white button mushrooms, always look for the package with the largest mushrooms, (most health-promoting power). If I am lucky enough to find them at Farmers’ Market (see below), then I certainly pick some up. Keep them cool (right into the fridge, not left on counter), to maximize nutrient content.      ...
Miso – paste (refrigerated)

Miso – paste (refrigerated)

Miso paste is typically made from fermented soy, but can also be made from other legumes (chickpeas, etc.). While there are different varieties, any will work for the recipes in the book. I usually find in the refrigerated section of the produce area near other related products (tofu, wonton wrappers, shirataki noodles, etc.) Keep it in the refrigerator and it will last for at least a year! You can use it in dressings and several recipes in The Foodie Bar Way, as well as make your own miso soup (will be in my next Foodie Bar cookbook). Be sure to choose organic or non-GMO miso.  ...
Lentils – green – whole

Lentils – green – whole

While there are a variety of lentils, these green whole lentils are perfect for the Cauliflower Lentil Filling in The Foodie Bar Way’s Nacho Foodie Bar, because they hold their shape. Do not substitute red split lentils, as the texture (very soft) will disappoint you. Red split lentils are great in the Seasoned Lentils recipe in the cookbook, or in a marinara sauce, as they get very soft and completely lose their...
Jicama – fresh

Jicama – fresh

Jicama is one of my favorite veggies! I love making my Jicama Chips (in The Foodie Bar Way cookbook and on my website – www.TheNutritionProfessor.com) Be sure to peel the skin completely, including the layer underneath the outer peel- texture slightly resembles a light version of the outside of a coconut. The jicama should be very hard and heavy for it’s size. I have never had luck with jicama covered in a waxy coating, so find a grocery store that sells them without any wax. Depending on the weather, whole jicama will typically be ok on the counter for a few days, but as soon as you cut into it, the pieces will need to be kept...
Mint – fresh herb

Mint – fresh herb

I buy fresh organic mint every week, either at the supermarket, or at Trader Joe’s (if I am planning a trip there). I pop open the containers and am careful to get the best looking leaves, as some have molded in the packages. The organic mint that I have purchased at Trader Joe’s always seems to last longer, esp. when I keep it in the crisper drawer in the garage...
Hazelnuts

Hazelnuts

Hazelnuts (a.k.a. Filberts) can be found bulk at some supermarkets (Sprouts in our area), as well as in one pound bags at Trader Joe’s. Keep them in the freezer, (for longest life: if you have a vacuum sealer – make small packets to store frozen).
Mixed Greens – (a.k.a. Salad Greens)

Mixed Greens – (a.k.a. Salad Greens)

I buy triple washed organic salad greens (16 oz container) every week for my Crazy Salad Base. I am very picky when I choose the container, and every once in a while, I will find leaves that have already started to decay. I will typically throw away a few leaves, but if many are in bad shape, I will return the container and get a replacement. (Yes, this is a hassle, but less frustrating than picking through each leaf and wondering if my lunch salads are going to go bad before I get to enjoy...
Kale – Red (or Purple) – fresh bunch

Kale – Red (or Purple) – fresh bunch

Kale is also available with purple stems, with the color also integrated into the leaves. Color, especially deep purples, let us know that these greens are full of important phytonutrients that protect our cells. Same procedure with these – rinse to remove any visible soil, soak in ice water bath to remove additional debris, then spin in salad spinner to remove excess moisture before wrapping in paper towel/clean dish cloth and refrigerating in a bag in the crisper drawer.  This type of kale, along with a bunch of lacinato kale, are two key components of my Crazy Salad...
Kale – Lacinato (a.k.a. Dinosaur) – fresh bunch

Kale – Lacinato (a.k.a. Dinosaur) – fresh bunch

Lacinato or Dinosaur kale is typically very dark green and the leaves are shaped like large feathers with a very bumpy texture. They are easy to clean and chop and are a staple in my weekly Crazy Salad Base. After they soak in a large bowl of ice cold water, I remove much of the water by ripping the long leaves in half and placing them in my salad spinner. If I am not going to use them right away, I’ll wrap them in paper towel and then into a produce bag in the crisper drawer of the fridge. I do not remove the stem before stacking them up on top of one another on my cutting board and then finely chopping/shredding (goal: confetti...
Kale – Curly – organic

Kale – Curly – organic

There are several types of kale, this one is called “green curly” kale and is part of my Crazy Salad Base. (Trader Joe’s also carried kale, already chopped, but the pieces aren’t small enough for my salad mix, so I would have to “re-chop” them, but they are perfect for soups or to...
Frozen Greens (Kale and Spinach)

Frozen Greens (Kale and Spinach)

I always have a few bags of organic greens tucked away in my freezer to have ready to add to any recipe! Be sure to check out my tips for using a food processor to chop these greens while still frozen, it makes all of the difference! (Scrambled Tacos… coming to your kitchen soon!) Any brand of organic frozen greens will work (including store...