How to Organize Your Kitchen
Today, many of us working parents have sought out convenience for preparing our meals and farmed out the critical job of safeguarding our family’s nutrition to others. By allowing others to plan and choose what ingredients go into our foods, we lose control over fat and sugar content and even what chemicals are used in the preparation of our meals. With that, let us show you how to organize your kitchen.
We have paid a big price for the convenience and the cost is our health.
Many of us struggle with the archaic and outdated idea that preparing meals is time consuming, laborious and often confusing.
I used to feel this way too! I grew up with parents who both worked. I saw the frustration and dread on my Mother’s face when it was time to make dinner. She always took on the cooking role, but there was no joy in the meal preparation for her.
When I was in my early 20’s, I had moved out to Los Angeles. At that time, I had quite a few health problems and I began to study macrobiotics. The macrobiotic philosophy believes that the heart of the home is in the kitchen. It is from there that all healing takes place. The kitchen sets the tone and energy for the household.
It is this philosophy that changed how I approach meal planning and cooking.
While studying macrobiotics in L.A., I had a wonderful macrobiotic nutrition mentor who gave cooking classes. She taught us that it was ok to make a mess, burn things, spill things and most importantly, to experiment in the kitchen. She was a “no nonsense” woman who believed that cooking should be pleasurable and felt that the cook’s energy went straight into the food.
Consider this when you walk into the kitchen; the energy you feel while cooking truly radiates into the food. Be happy while you cook and you pass that along to your whole family.
While my techniques and kitchens have changed over the years, I still have that same attitude. I cook with gratitude in my heart knowing that this is my amazing opportunity to heal my family. I don’t overburden myself with complicated recipes and I always try to have fun with it.
Another significant takeaway of my time my cooking mentor was the value of having the right tools to make cooking easy.
Knowing how to organize your kitchen for its optimum use is not a simple task.
When I look around my kitchen, I am in love with all of my gadgets, jars and appliances. I have certain things I use over and over and others that I pull out on a special occasions. It took me years to get my kitchen where it is today. Having tried and tested out so many things, I know now what works for me, and what does not.
Below I have provided you a list of my favorite kitchen gadgets supplies and related. Hopefully what has served me well will provide you with an enhanced kitchen experience. You can use this list as inspiration.
Glass containers. I use these instead of plastic. I have everything from mason jars to clear glass “Tupperware” with plastic lids
Stainless Steel and Wooden Bowls. I have them in all sizes. I use the big ones to wash a lot fruits and veggies at a time. I use a big wooden bowl for my personal salad bowl!
Stainless Steel Slotted Spoons, Ladles, and Big Spoons.
Wooden Spoons, Scoopers and Instruments.
Spiralizer. I spiralize zucchini and use it instead of pasta.
Grater. I love grated carrots on a salad
Spatulas. I have them in all shapes and sizes. They help you get the last bit of almond butter out of the jar and pour that last bit of sauce out of a bowl.
Vitamix. My husband laughs when I say this, but this was one of the biggest upgrades I made in my life. This was money well spent. I make smoothies (with raw greens) soups and dressings in my mix. I use it so much that I take it with me when we go on vacations. This is one appliance that truly can’t live without!
Press and Seal Wrap. I use this instead of saran wrap. Much more versatile
Cuisinart Food Processor.
Water Filter System.
Glass teapot. I use glass to heat water for tea, as ceramic may have lead.
Stainless Steel Cookware. I do not use non-stick as the protective coating leaches into the foods and is quite toxic. Never scrub these with harsh because you will scratch them. I sincerely recommend you toss Throw all your Teflon.
Cast Iron. The perfect non-stick cookware. I use this on the stove or in the oven. Cast iron is nearly indestructible! I have had one of my cast iron pans since 1986. There are so many health benefits to using cast iron pans. They are “naturally” non-stick, so you don’t need a ton of oil to cook in them. Cast iron pans also add a bit of iron into your diet. Trace amounts of iron leach into the food. These pans heat food evenly and should be a staple in everyone’s kitchen.
Pampered Chef Clay Cookware. When I discovered this line of products, I thought I went to heaven. With just a little oil and pinch of salt, you can make any vegetable taste amazing. I have sliced and roasted eggplant, cauliflower, brussel sprouts, asparagus, onions and so many others on the cookie sheet and they turn out delicious!
Steel Mesh Colander. For steaming or washing produce
Large Cutting Board (Wood.) Did I mention it should be large! This is for produce, and using wood is great because it won’t dull your knives.
Pressure Cooker. For the best rice ever!
Glass Cutting Board. For chicken and fish, easier to clean and chemical free.
Chop Wizard. I do all my salads with this little thing.
Peeler. I like the ceramic.
Dehydrator. I have an Excalibur.
Juicer. I like Breville or Huron.
Happy cooking!
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