If you will keep these always in stock in your kitchen – and eat them on a daily or almost daily basis – you will be providing your body with some very important nutrients as well as adding to the taste and enjoyment of your food in a truly healthy manner.

1. Cruciferous vegetables – kale, collard greens, cabbages, broccoli, cauliflower, Brussels sprouts, bok choy, watercress (these should be lightly cooked the majority of time in order to receive the highest nutrition)
2. Sprouts – especially broccoli and sunflower (eat these raw)
3. Fermented vegetables – as in a true, old-fashioned sauerkraut (eat cold or room temperature, heating will destroy many of the benefits)
4. Eggs from pastured chickens – preferably fresh and local; yolks can be eaten raw or lightly cooked, whites should be cooked
5. Bone broth – made from bones from organically raised animals; use this to make soup, add to sauces, cook vegetables in