Susanna’s Kitchen Essentials Infographic

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I finally made it, an infographic on the most important things in my kitchen. This includes food as well!

Susanna’s Kitchen Essentials Infographic

Vitamix Blender

I first bought this because I wanted to make smoothies that do not have chunks like Jamba Juice, and this is by far the most used item in my kitchen. It’s costly, but so absolutely worth it because I use it almost every day. My favourite thing to blend are frozen fruits like bananas to make banana ice cream. I also love using it to make bars, sauces, smoothies and everything else you can imagine. The Vitamix really helps make healthy living so much easier!

Fresh and Frozen Fruits

Fruits are so important in our house, and we love to have a rainbow selection. My favourites are bananas (so perfect and creamy when frozen), blueberries, raspberries, strawberries, apples, oranges, grapes and lemon. I love using grapes as sweeteners sometimes, and lemons are so good as juice for anything.


Kale is such an amazing superfood with a powerhouse of vitamins and minerals. It has more Vitamin K than most other veggies, and lots of calcium and iron. I love blending the kale in smoothies as you don’t taste it as much. Other than that, kale chips are fun to make, as well as cooking them in soups or stews.

Mason Jars

There’s something about mason jars that seem to go hand in hand with smoothies. I just love using these jars as the glass and shape makes the drink taste extra good. They’re brilliant as well to put sauces and such too.

Nonstick Pots

I like to use a large non-stick pot like the image because the smaller ones can run out of space easily. I love making soups, stir frying vegetables or anything else in those pots. Although to use non-stick, it’s important to have lots of wooden spoons in the house as well.

Laguiole Knife

The Laguiole knife is a set of stainless steel steak knife but I find them absolutely amazing for veggies and fruits, because it’s sharp and small. I always hated using those chef knife because they’re not strong enough, and these are so amazing. They just cut right through some hard to cut skins.


Whether it’s making plain oatmeal or flavoured, or used as an ingredient for cookies, homemade dessert bars, granola and such, oatmeal is used often in our kitchen. I sometimes grind up oats into a flour to make pancakes and cookies.

Herbs and Spices

I always make sure there’s one of each spice and herb in the house, because with a vast amount, you can pretty much cook dishes from any particular nationality. I love to have a stock of fresh herbs too, as fresh just delivers a whole new taste. Some of my favourite herbs and spices: Basil, rosemary, thyme, sage, bay leaves, cinnamon.

Salt and Pepper

Himalayan pink salt is the type of salt I love using for all my cooking. It flavours food so amazingly and it’s much healthier than the regular white salt. I use it with almost all main dishes I make. Pepper is amazing as well, I use plenty of that!

Julienne Peeler

When I need carrot matchsticks or want to use zucchini as pasta, I love using the julienne peeler for them as they make the job so much easier than cutting them in individual small, thin pieces. This is the easier version of the spiraliser and I don’t know what I’d do without it!

5 Useful Cooking Tips

Miso to replace Salt


(Image Source)

Miso is a Japanese type of fermented soybean in the form of a paste, and this is a brilliant replacement for salt, as there are a lot of good nutrients found in miso.

The Garlic!


I noticed that peeled garlic you can buy at the supermarket tastes better roasted, and unpeeled garlic taste better sauteed. Now, I have no idea why that is, I’ve just noticed that most times, peeled garlic is a little bit sweet and sometimes I can even taste a bit of fermentation/alcohol. That just seem to go particularly well when you roast it with some olive oil in the oven, however whenever I fry them, I think they taste a bit too sweet. Meanwhile, garlic unpeeled often can be a bit bitter and doesn’t taste good roasted, but taste brilliant when fried.

Another important thing with garlic I learned is that garlic contains an active compound called Allicin, which gives garlic some amazing benefits. However, cooking usually destroys it. The way to keep as much of it as you ca is by chopping it into tiny mince and leaving it out for 30 minutes or so.

Non-stick Pots


I have a weakness with non-nonstick pots because I often can’t stand the black colour, but HECK DO THEY WORK! They’re brilliant for cooking porridge and rice, because for some reason, those buggers always tend to get stuck on the bottom. Sometimes, it even requires a whole week of leaving it in the sink and then scrubbing with a steel sponge before the burnt stuff comes off.

Shiitake Mushrooms


My aunt taught me this one. Dried shiitake mushrooms go very well with a lot of stir fry and vegetables, but the best way to cook them is to saute them lightly in a bit of oil for about 2 minutes until the fragrance from the mushrooms come out. If you’ve ever tried cooking it both ways, you will notice a big difference.

Stainless Steel Sponges


Stainless steel sponges are lifesavers. Whenever I have a pot full of blackness or a stove top with disgusting food scraps that won’t come off, the stainless steel sponge saves the day with its amazing strength! I remember once, I was using every other thing on the universe it seemed to remove something, and ONLY THIS SPONGE COULD DO THE JOB!