Nomi Shannon, author of The Raw Gourmet raw food preparation book, keeps her readers updated with an e-newsletter. In a recent issue, she included 12 "Raw Food Kitchen Essentials" adapted from the "Ten Raw Food Kitchen Essentials" included in her book. I found them helpful and insightful... maybe you will too!

1. Keep two jar sprouted items in your refrigerator to add to salads or to top off soup or entrees.

2. Always have sunflower sprouts and buckwheat lettuce on hand, or mixed greens.

3. Keep a jar of almonds soaking in your refrigerator. Change the water every day and they will keep for five days.

4. Mix up a big batch of your favorite Basic Pate each weekend, adding different seasonings to vary the taste during the week.

5. Make up enough of your favorite salad dressings to last you one week. Keep the ingredients for your favorite quick dressings on hand.

6. Keep sauerkraut in your refrigerator, it will last for many weeks.

7. Shop on your way home from work and base your meal on what is fresh that day, or go to the farmer's market or grocery twice a week.

8. Bags of pre-washed organic baby lettuces contain a variety of greens. For one or two people, these bags or boxes are convenient and waste-free.

9. Keep a bag of frozen ginger root in a plastic bag in your freezer. You can flavor foods and make tea by grating in a little frozen ginger. Never let frozen
ginger thaw.

10. Keep nuts, seeds, carob powder and grains in the freezer. Be particularly careful to freeze shelled nuts and seeds, as the oil in them can quickly turn rancid. Nuts and seeds still in the shell will keep for 1-2 years in a cool pantry.

11. Keep a dozen bananas in the freezer. Choose ripe, peeled fruit and freeze in plastic bags. They make wonderful "ice cream", smoothies and other frozen treats. Other fruits such as berries, mango, and pineapple can be purchased fresh or frozen and kept in the freezer for smoothies and desserts.

12. Try to pre-wash all produce before putting it away. You'll save time and energy by doing it all at once. Be sure your greens are dry before refrigerating.