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DailyCandy Visits to See “What’s in Heather Crosby’s Fridge?”

DailyCandy came by my Chicago kitchen recently to film what exactly goes on in my fridge, and to say that we had a great time geeking out about all things plant-based, would be an understatement (watch the video).

We also did some serious nutrient-rich snacking with sprouted lentils (which the team loved)…

… Toasted Pumpkin Seed Lace Cookies (a few of which were stowed away in adorable designer handbags for later)…

… Almond Crunch Kale Chips

… pomegranate seeds (I used the leftover ones to make this Honey Chia Pudding recipe)…

… and few brave souls tried out some water with chlorophyll (great for detoxing the bod, especially during cold season) and enthusiastically claimed “that’s great, it tastes so fresh!” The DailyCandy team is invited over anytime. They are an inspiring bunch.

So what else did they learn about? I shared my favorite storage techniques (like keeping berries mold-free), a few quick and easy recipes (like 5-Minute Almond Milk) and some tips for planning ahead (like the importance of soaking nuts, seeds and grainscooking quinoa and legumes)—now, enough of me typing—watch the video!

See how I store mushrooms…

… root veggies, asparagus, apples…

…herbs and cooked supergrains.

Another tip I didn’t get a chance to share in the video, is how important it is to make your kitchen a place where YU love spending time.

This is the place where 100s of plant-based, gluten-free recipes have been developed, and it is filled with little things that make me happy. If your kitchen is cluttered, dirty, disorganized and piled high with bills and paperwork, you won’t want to go in there and experiment or cook up a healthful meal—let’s face it, that’s not a healthful space. More of a place you resent, so maybe try focusing on what feeling you want to have when you walk into your kitchen, and do what YU need to do to elicit that feeling.

Treat yourself to some flowers every now and then, too—and no, they don’t have to be expensive (these guys below were $3.99 pack).

Place them in recycled coconut oil jars and use the netting that housed your lemons to decorate.

Think out-of-the-box a bit—use a colander to store citrus or other produce. Surround yourself with kitchenware that means something to YU (read more about this idea in this post).

Like grandma’s soup tureen (right) to hold your sweet potatoes (I like to think they are happier in there, soaking up Maudie’s loving mojo). Keep pepper and salt on-hand in adorable bowls…

… And make use of the wacky vessels you pick up at the flea market, or are gifted by loved ones.

Rooster holds my rubber bands (a gift from my dear friend Alex, who brings a dance party with her everywhere she goes) and the owl (a gift from my sweetheart’s mama, who should open her own shop she is such a flea market expert) holds the cheesecloths and nut milk bags.

Save glass jars! Not only do they store bulk items, they are stackable, sustainable and can also be used to store sauces, lemon juice and leftovers in your fridge. If you need extra stacking support, get some drawer liner netting in a nice color you like and cut a small piece to place between jars for grippage.

Yellow rugs and blue socks make things lovely and cozy, too (wink).

Now. I want to know, what is in your fridge? What are your favorite tips for staying prepared and inspired? Tell me with a comment below…

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  1. Hello, rockstar! AWESOME video!!!

  2. Breia

    I love the ideas and recommendations. Thanks!
    I’ve noticed that everyone seems to have a different opinion on how long to soak different seeds, grains, and nuts. How did you come up with your list?

    • Heather Crosby

      Great question, Breia. My list is compiled from trusted resources and my personal experience. ;)

  3. Pamela

    Great video! Loved how you not only told us what you do, but why you do it. :)

  4. Rosanna

    Love your website and this video was super helpful! Thanks for the great tips and recipes!
    XO

  5. i want more info on what’s really inside. i saw some aloe juice.thanks

    • Heather Crosby

      Ha, Saniel,
      You did see some aloe juice. ;) There was also a tub of Vega One Chocolate, pomegranate seeds, cooked quinoa, yellow eye beans, sprouts, chlorophyll, maca powder, homemade face cream, coconut aminos, hemp seed…

  6. Nancy Steinman

    I loved your video Heather. A few things surprised and delighted me and I wanted to ask you about them.. I noticed all of your greens were laying in your fridge without any bags around them. Same thing with your drawers of herbs. Do they stay in good shape that way? I always thought they went limp. For me it’s always such a process…..I wrap my greens and all my herbs in paper towels to absorb the moisture and then put them in plastic bags. So environmentally unfriendly I know, but it has seemed like the best way until now!

    On another note….if you buy sprouted quinoa for example or sprouted mung beans do you need to soak them since they have obviously been soaked already? Also how much less time does it take to cook the sprouted versions?

    3 more questions….

    for your cashew ricotta cheese do you soak your cashews? I saw that in your chart you suggested soaking cashews for 2 hours, although I didn’t see that in your recipe.

    I also saw a recipe for a duplication of the Blueprint brand of cashew milk (so delicious, but sooo expensive) and they suggested soaking the cashews overnight. What are your thoughts on that?

    Last but not least….can you store your gluten free flours in the freezer rather than in the fridge as you suggested in your video?

    I made your baked kale chips with almond flour last night. They were delicious! One suggestion I would make….don’t eat a whole head of kale by yourself :)

    Thanks again Heather,
    Nancy

    • Heather Crosby

      Hi there Nancy,
      Thanks so much for the feedback. It’s been a busy week thanks to that video! Great question about the greens and the herbs. I keep kale and herbs in the crisper without bags around them and they last just fine for me, especially kale (which is a rockstar—lasting for weeks at a time). The only greens you see above-ground (no in the crisper) is a head of kale that I am using immediately (that didn’t fit in the crisper), and carrot and beet greens. Here are some tips I’m pulling together for a how-to video (coming soon) about storing herbs.

      Basil, parsley, cilantro, chives and stems of sage can be treated like flowers. Just trim the stems off and place them in a glass with a little bit of water (about 1″). They will keep on the counter for about 1-2 weeks. I will sometimes do this with rosemary, too. You can also store them all in the crisper (although basil goes bad sooner in the cold, it prefers room temperature). Make sure the herbs can breathe, if they are in a little plastic box, make sure you leave it cracked open, or better yet, take them out. You don’t want to keep herbs trapped in moisture (try without wet paper towel), so only rinse right before using. If you think you’ve overbought, start experimenting but adding herbs to more recipes throughout the week and definitely use them in smoothies by the handful (especially cilantro and parsley). If you didn’t get to them in time, and a few leaves are starting to turn brown/black, pick off the fresh ones and place them on a dry plate in a cool, dark part of the kitchen for a few days—they will dry out. You can then save them in an airtight glass jar and use them up next week or next month—and you can feel good knowing that A.) you dried them yourself, and B.) you didn’t waste them. You can also grab an ice cube tray and fill each compartment with 1 tsp of roughly chopped herbs or herb combos and then fill them up with unrefined, virgin coconut oil that has been gently warmed to liquid on the stovetop (no microwave). Cover the ice cube tray and freeze. Once frozen, transfer these ready to use oil/herb cubes to an airtight glass container and store in the fridge. This is a great way to make quick dinners by jazzing up chickpeas, quinoa and/or buckwheat tossed with veggies. The compost bin is another great place to put herbs that didn’t make it. At least they will make it back into the earth to grow more food.

      If you buy pre-sprouted legumes or quinoa, you don’t have to soak again—they’ve done that for you. Cooking times should be about the same, give or take 5 minutes.

      Re: ricotta cheese, you do soak the cashews (it’s there in the ingredients) first, it makes them nice and soft for creamy ricotta. Soaking for a cashew milk or any kind of cashew cream sauce is a great step to take, not only to increase digestibilty, but to soften the nuts (truly seeds) for easy blending and smooth texture.

      You can absolutely store your GF flours in the freezer, just make sure you keep them in a freezer-burn-proof bag or container.

      So glad you enjoyed the chips, did you eat the whole head? ;)

      Hope this helps. Thanks for your patience—these past few weeks seem to me like the whole world is ready to try plant-based! Which is a great thing. I only wish there were 20 of me :)
      Best, HC

      • Nancy Steinman

        Thank you Heather. I appreciate your response. I did buy a basil plant in a bag 3 weeks at Whole Foods. I kept it in a glass on the counter with the bag pushed down to allow the leaves out and it is still alive and doing well! So thanks, I’ll try that for my other herbs. I seem to throw out so much!
        Nancy

        • Nancy Steinman

          Oh…and I ate 80% of the head of kale and finished the rest in the morning! :)

          I made the cashew cream ricotta and used it as a slurry for my purée of broccoli soup. It was amazing! I added a little miso instead of the apple cider vinegar. Next time I think I’ll add some garlic. It was amazing! Then I made cashew milk and it was to die for! I will never buy the store brand of nut milks after this! And so easy to make as long as your nuts are soaked.

          By the way I found that if you freeze almond flour it freezes solid so it’s best to keep it in the fridge.

          Thanks, nancy

          • Heather Crosby

            Great tips, adaptations and substitution ideas, Nancy. Thanks for sharing. :)

  7. DC Annie

    Congrats! Maudie would be proud! Thanks for one-stop inspiration..not just the video and tips, but your site overall, including personalization, recipes and quality photography. Nice socks, haha. My ‘frig is a work in progress (think metamorphosis), but my decor makes me want to linger longer. I use lots of red, my action color, and display meaningful photographs and art from my travels.

  8. Sara Baird

    What a great video..I enjoyed all the tips! All of the recipes
    on your site look delicious, can’t wait to try some.

  9. excellent tips, many thanks for sharing. :)

  10. Heather McDonough

    Heather, I enjoyed that little tour of your fridge! I noticed that you keep your Vega all-in-one nutritional powder in the fridge–do you find that it stays fresher longer in the fridge or was I suppose to refrigerate it after I opened it? Love your website. You inspire me so much!

    • Heather Crosby

      Thanks for your sweet feedback, Heather! I like to keep all ground flours and protein powders in the fridge to keep them fresh longer. Especially with all of the fragile EFAs and probiotics in the Vega, I just feel better storing in a cool, dark pantry or the fridge.

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