I started paying attention to my household cleaners and kitchen supplies in my early twenties. It was probably when I moved into my first apartment in New York City. I can’t pinpoint then when and the why entirely—maybe it was growing up with a household primarily cleaned with vinegar, lemon and baking soda—but what I do know is that I have have always instinctually been repulsed by chemical products by instinct. What started out as equal parts trust and baby steps, I began to buy the whatever eco cleaners Whole Foods carried…not perfect, but better than most. Then I got more curious, what is actually in my counter spray, laundry detergent and so on?
Branch Basics was gifted to me in a PR box back in my editor days. This was the first product set that cleaned yet walked the walked when it came to clean and less harmful ingredients. I’ve dabbled with different brands since then, and now moved to a new country where the CPG laws are different, but still not perfect—so buyer beware, always.
Now, I’m living in a new country and in a new house I share with my boyfriend. I’m building our eco-concious, low-tox, and healthier kitchen, etc, etc, one day at a time. It’s been a slower build than I’ve wanted, but I subscribe to the slow and steady wins the race, so here we go…
My boyfriend is fully behind our kitchen overhaul, which feels like a big deal. Do most men support a sustainable kitchen? Do they care? Mine does and I am thrilled about it. When I moved into his house (I type this without judgement) there were plastic cutting boards, spoons, and generic cleaners. So, in an effort to make the home “ours” I begin the kitchen rebuild. Side note: I did sit down and discuss this with him prior and also explained the reason behind it all.
My approach has been “build intentionally and over time,” not frugal and fast because typically that pays twice. I started with a list of needs, the immediate and most used items in the kitchen (i.e. cutting boards), followed by the lesser used items, ones we could wait on. The research phase was next. I always do the research and run CPG goods through my EWG app—if you don’t have this download it asap. For the utility items, honestly, you just have to spend time researching what they are made from/of.
Here are some of the products living in my kitchen, currently, and those that have been a part of the eco overhaul.
The cutting board. I love how elegant it is, and I only use wood.
For dish soap and surface cleaner Alter:Bio is the best. The founder, Lauren, did an immense amount of research before creating this product. They are truly clean and gentle on our planet.
Brushes are something I don’t overlook. While they may be a small detail, I try to source natural options, like these here.
Most mornings I drink a smoothie, and I sip water throughout the day, so a sustainable and non-toxic straw set is a must. I love these.
Food storage is still far from perfect in our kitchen (we’re getting our sets sorted slowly), although something I can’t live without are these reusable beeswax sheets, perfect for wrapping avocados, tomatoes, fruits, and additional food alike.
Wooden spoons! These are crucial for cooking. This set I love from Williams-Sanoma.
Produce bags, the non-bleached, natural ones. I like to store broccoli, potatoes and onions in these.
Bonus item (and I will unpack this more in another edition of 12Seeds): The Nut Milk Bag
For those of you making nut milk at home it’s important to source nut milk bags without bleach and harmful chemicals. There are too many synthetic options out there, so be careful and read the label!
A rotating cast of what's been fueling long miles and longer days, from the garden to the trail and everywhere in between.
This week I have been focused on my iron levels. Smoothies have been my breakfast go-to, and honestly perfect given the hot weather. Each smoothie is packed with organic spinach and a vitamin C tablet (note: vitC enhances the absorption of plant iron). I toss in frozen organic berries and Truvani protein powder as well, and top it off with organic coconut milk.
Lunch has been filled with “bowls.” Salmon bowls, lentil bowls, quinoa bowls. All containing protein, vegetables, legumes, and topped wtih hemp hearts. I also made Ina Garten’s shallot vinaigrette—it’s insanely good.
If you find yourself in Madrid, Spain, please check out Maison Matcha. It’s owned by a Spanish influencer, and she crushed it when it comes to creating a visually beautiful space supported by stellar products. The matcha is superb and the staff were so happy and kind. The vegan pistachio cookie was a dream. Not one regret in that indulgence.
The garden is thriving in the high heat of summer. I grew this large bunch of coriander from seed just last month—can you believe? Anyway, I harvested it and left the center plant in the soil so that it can keep growing. Harvesting and preserving herbs is so fun and it’s also something I am still learning about. You can preserve your herbs so many different ways. I decided to blend mine with salt, olive oil, and water, then keep in the fridge. You can also freeze it in cube trays like this as well. I take a few tablespoons and make my jasmine rice with it, quinoa, and lentils. The coriander blend ads a burst of flavor in the most simple of side dishes.
Home to harvest, always.
xx,
Brooke
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