Behind every great woman in wellness is a pantry full of adaptogens and a fridge full of ferments. Kerrilynn Pamer is co-founder of the well-curated NYC-born CAP Beauty, a long-time TCM contributor, and co-author of a new book taking our community by storm.
Kerrilynn’s passion for holistic wellness developed after being diagnosed with an autoimmune condition — read about her healing journey here. She’s highly thoughtful about the products she consumes and the routines she sticks to, a philosophy that’s shaped the CAP Beauty as a brand as well as her own day-to-day habits.
We asked Kerrilynn to join our fave foodie series and give us a peek into the seasonal plants, fermented food and raw chocolate she’s packing into her kitchen daily. From Dark Horse condiments to tons of veggies, gather some grocery inspo below…
Food philosophy in one sentence:
Eat plants. Lots of them.
Always in my fridge:
Hot sauce, kimchi, sauerkraut, lemons, greens, Persian cucumbers, matcha.
7 recipe staples always on hand:
Greens, sweet potatoes, olives, lemons, zucchini, olive oil, pink salt.
Must-have munchies:
Popcorn, always. And Moon Juice Rainbow Crisps. And, lately I’ve fallen hard for Jackson’s Honest Purple Potato Chips. That’s my business partner Cindy’s fault.
Fave condiments:
Burn fermented hot sauce, Sir Kensington’s Fabanaise, Dark Horse Organics Fermented Mustard, CAP Beauty Coconut Butter.
Ingredient that makes everything taste better:
Go-to proteins:
Greens and seeds.
Best bargain:
Toilet paper at Staples?
Best label-reading tip:
Try to buy most of your food without labels.
Fave veggie + what you make with it:
God, I love all of them. I consume so many veggies, I can’t possibly choose.
Must-have pantry staples:
Dark Horse Organics Umami Powder, Windrose Farm Smoked Tomatoes, Cookbook Market Urfa Chiles.
Craziest thing I buy:
Botija olives. Those are expensive.
Sweets and other indulgences:
Chocolate. I like Hu bars, especially the one with mint. I’m also obsessed with Honey Mamma, any of the flavors, and Kippy’s Ice Cream.
Dairy or non-dairy faves:
See above – Kippy’s Ice Cream. I think she is a genius.
Skip labels that read:
I don’t like preservatives in my food, so try and stay away from those if they’re on a label.
Favorite splurge:
I spend a lot of money at Erewhon. But I think it’s worth it.
For last-minute entertaining:
Crudite, botija olives, big salad, sweet potatoes with curry and a spicy mayonnaise.
Favorite places to shop:
Erewhon, Cookbook Market, Santa Monica Farmer’s Market, Brentwood Farmer’s Market.
Simple go-to recipe:
Puttanesca with zucchini noodles.
Best food memory:
Eating ice cream outside in Black Butte, Oregon with my whole family on a hot and beautiful day.
Discover the kitchen tools Kerrilynn Pamer can’t live without (and why) here.
Food philosophy in one sentence:
Eat plants. Lots of them.
Always in my fridge:
Hot sauce, kimchi, sauerkraut, lemons, greens, Persian cucumbers, matcha.
7 recipe staples always on hand:
Greens, sweet potatoes, olives, lemons, zucchini, olive oil, pink salt.
Must-have munchies:
Popcorn, always. And Moon Juice Rainbow Crisps. And, lately I’ve fallen hard for Jackson’s Honest Purple Potato Chips. That’s my business partner Cindy’s fault.
Fave condiments:
Burn fermented hot sauce, Sir Kensington’s Fabanaise, Dark Horse Organics Fermented Mustard, CAP Beauty Coconut Butter.
Ingredient that makes everything taste better:
Go-to proteins:
Greens and seeds.
Best bargain:
Toilet paper at Staples?
Best label-reading tip:
Try to buy most of your food without labels.
Fave veggie + what you make with it:
God, I love all of them. I consume so many veggies, I can’t possibly choose.
Must-have pantry staples:
Dark Horse Organics Umami Powder, Windrose Farm Smoked Tomatoes, Cookbook Market Urfa Chiles.
Craziest thing I buy:
Botija olives. Those are expensive.
Sweets and other indulgences:
Chocolate. I like Hu bars, especially the one with mint. I’m also obsessed with Honey Mamma, any of the flavors, and Kippy’s Ice Cream.
Dairy or non-dairy faves:
See above – Kippy’s Ice Cream. I think she is a genius.
Skip labels that read:
I don’t like preservatives in my food, so try and stay away from those if they’re on a label.
Favorite splurge:
I spend a lot of money at Erewhon. But I think it’s worth it.
For last-minute entertaining:
Crudite, botija olives, big salad, sweet potatoes with curry and a spicy mayonnaise.
Favorite places to shop:
Erewhon, Cookbook Market, Santa Monica Farmer’s Market, Brentwood Farmer’s Market.
Simple go-to recipe:
Puttanesca with zucchini noodles.
Best food memory:
Eating ice cream outside in Black Butte, Oregon with my whole family on a hot and beautiful day.
