Organic, free-range eggs
Unsalted, cultured butter (preferably from grass-fed cows)
Pecorino-Romano cheese
Whole milk plain yogurt (try goat and sheep varieties)
Raw, unpasteurized milk (I’m into it, but you have to be comfortable with the idea)
Goat milk
Miso paste, unpasteurized and naturally fermented (so many kinds, but I find the light or white to be the most versatile)
Shoyu (naturally fermented soy sauce) and Wheat-free Tamari (I love Ohsawa)
Nut butters – all in glass

  • Organic peanut butter (I like Arrowhead Mills)
  • Organic raw almond butter
  • Cashew butter

Mustard – whole grain and Dijon


Organic peas
Organic berries
Bananas for smoothies
Homemade chicken stock