We’ve met many a glowy wellness girl in our day. Some stars shine brighter than others, and raw food chef, plant-based nutritionist and wellness pro, Summer Sanders, just has that spark.
With a level of glow that speaks for itself, we’re always delighted to learn more about Summer’s approach to wellness (and how attainable it actually is). The vibrant babe behind wellness blog, Strong + Radiant, has revealed her “supplement pantry” with us in months past – see beauty, energy and immunity. We’ve also featured her ultimate weekend of wellness and an adorable vegan dinner pary.
Below, Summer is cracking open her fridge for one of our favorite series here on TCM. We didn’t spot any of her skin-perfecting energy bites, but we don’t think her fridge notes will disappoint — raw vegan almond butter caramel included.
Food philosophy in one sentence:
Eating shouldn’t be dogmatic, it should be colorful, fun and sensual.
Always in my fridge:
Cold-pressed juice, fermented foods (like lots of them), coconut yogurt, wine, our weekly CSA veggies and fruit, and fresh sprouts.
7 recipe staples always on hand:
Garbanzo beans, almond butter, rice, leafy greens, good salt, frozen fruit, raw honey.
I love Elemental Food Crumbles, coconut yogurt with fresh fruit and granola from my cafe, apples and almond-butter caramel.
Smoked salt, Veganaise, apple cider vinegar, raw honey.
Ingredient that makes everything taste better:
Hemp seeds and almond butter.
Joining a local CSA — that’s been the best thing for us! I use every single thing that comes, and it makes fun new recipes possible that I wouldn’t typically try. Also, buying things in cases at the grocery store that you know you’ll go though or can store in bulk. Most grocery stores give at least ten percent off.
Best label-reading tip:
Steer clear of MSG, which can be tricky — It can show up as ‘natural flavors’ or monosodium glutamate.
Fave veggie + what you make with it:
I love fennel! I roast it, put it in soup, put it in salad, put it in juice, on toast… it goes with everything. Amazing for new mamas too: It supports breast milk production.
Must-have pantry staples:
Coconut oil, cumin seeds, curry powder, apple cider vinegar, tahini, jasmine rice, quinoa, good quality olive oil, maple syrup, sprouted quinoa.
Craziest thing I buy:
Hmmm, probably exotic fruits that cost too much. I also have a slight obsession with olive oils and vinegars.
Sweets and other indulgences:
Honey Mama’s Nectar Bars are a favorite right now — they’re out of Portland, love them. I also love Living Culture Coconut yogurt in bourbon vanilla. Champagne and wine on the weekends and Unity Vibrations kombucha beer.
Dairy or non-dairy faves:
My husband loves Kerrygold Butter on everything. So we literally buy a whole case and keep it in the freezer. I love Heidi Ho raw vegan cashew cheese and goat cheese.
Skip labels that read:
Anything you can’t pronounce!
Olive oil and Champagne.
For last-minute entertaining:
Fruit and cheese plate with raw crackers.
Favorite places to shop:
I love a little local market in town called Renzi’s; it’s been around for 17 years and carries unique items.
Simple go-to recipe:
I make a yummy almond-butter caramel that I love dipping apples and pears into. I love it with a little pumpkin spice right now! (See below for recipe.)
Best food memory:
Sitting on the Seine in France with a dear friend, eating foie (yes I did that. When in France…) with sauterne and a baguette. Perfection. Pretty sure I felt healthier than ever, just because my whole body was loving the experience.
1/2 cup stone-ground almond butter
1/3 cup raw honey
1/4 tsp sea salt
1 tsp bourbon vanilla
3 Tbsp water
Whip all ingredients with a fork, and sprinkle with a little salt.
From food bloggers to bakers to nutritionists and beyond,
discover our full ‘In My Fridge’ series here!