Protective Diet Class #087

Pantry Par Stocking System

This class explains a simple, paperless inventory system for a continuous supply of pantry staples, spices and kitchen essentials. Once your pantry is stocked and par levels are established, you will always have what you need, and easily restock at the best price.

Announcements

• Engage in our support group, Protective Diet Living (PDL). Ask questions and get support. We are eager to assist you.
• Shop www.protectivediet.com/bulk for many PD staples in bulk at low prices.
• Read the Newsletter associated with this class for more information on par levels in your PD pantry.

Vocabulary

Fresh Restock	Par Level	Par List	Paperless Inventory	Veggie Broth Baggie
Pantry Restock	Back Stock	ASAP List	Food Cost Savings	Pantry Staples

Example Inventory (Design your own for your area)
Staples I Buy Locally	Source	Price/oz.	Par/Max
Unsweetened Soymilk	W	$3.98/64	6/12
Canned Beans
Canned Tomatoes
Tomato Paste
Canned Pumpkin
Applesauce
Baking Soda
Baking Powder
Cornstarch
Cocoa Powder
Vinegars
Wright’s Liquid Smoke
Spicy Brown Mustard
Yellow Mustard
Chili de Arbol
Tamari
Vanilla Extract
Active Dry Yeast
Bay Leaves
Celery Salt
Whole Grain Pasta
Staples I Buy in Bulk	Source	Price/oz.	Par/Max
Nutritional Yeast
Rolled Oats
Brown Rice
Quinoa
White Whole Wheat Flour
Masa Harina
Medium Grind Cornmeal	PDbulk	$1.26/16	Last refill
Red Lentils
Dried Beans
Puffed Cereal
White Chia Seed
Tapioca Starch
Cocoa Nibs
Caraway Seed

Action Steps for a Bottomless PD Pantry

• Stock Your Pantry, Spice Cabinet, Fridge & Freezer
• Watch PD-Ed Classes #032, #033 and #034 for detailed guidance on setting up your foundational PD Pantry over time.
• Coupled with your fresh restock, these pantry items are the only essential ingredients needed to make PD recipes.
• Soon you will remember these items and know where to source each one for the best price in your area or online without the need for a paper inventory list.
• Organize Your Pantry
• Invest a day in organizing pantry staples to make your future life really smooth. Clean it out. Make room for PD essentials.
• Give each item a designated storage space. Stock as much of each item as your space will accommodate.
• You might have an area in the kitchen devoted to pantry staples, as well as an overflow, or back stock of frequently used items in a closet, or alternative storage space.
• For items purchased in bulk, such as a 25lb bag of oats, fill a large canister or jar for daily use in the kitchen and keep the remainder of the bag in a back stock area.
• Determine Your Par Levels
• Once your space is organized to accommodate the maximum amount you can store, it’s time to determine your par levels.
• A par level is the minimum amount of stock that you always need to have on hand. This is the level you do not want to go below.
• Determine how much of each item you need to have available at all times to ensure you can create your favorite recipes.
• For example, if you normally store 12 boxes of soymilk as your maximum, your par might be 6 boxes. If you refill your oat canister from a bulk 25lb bag, your par might be the last time you refill the canister. Full canister, but empty bulk bag = time to order more.
• When stock drops to par level, you know ordering/buying more is imperative to avoid a stressful cooking situation and extra trips to the corner store to buy small packages at large prices.
• Choose a par level that allows you to continue functioning while finding a sale or waiting for online orders to arrive.
• Organize your pantry so you can visually assess how much you have and how much you need in relation to par levels.

• Stock Up When Items are on Sale & Buy in Bulk

Staples I Buy Online	Source	Price/oz.	Par/Max
PD Plant-Based Broth Mix
Vitamin B-12 Spray
Kala Namak
Hibiscus Flowers
Loose Teas
Erythritol
Liquid Stevia
Agar Agar Powder
Chopped Dried Onion
Onion Powder
Granulated Garlic
Ethnic Market Finds	Source	Price/oz.	Par/Max
Dried Chilies
Dried Corn Husks
Canned Young Jackfruit
Bulk Spices
Fresh Turmeric Root

• At par level you have enough flexibility to look for a sale or order online before you are completely out.
• When you pull an item off the shelf and hit your par, write that item on your Par List & notate the best place/best price to replenish your stock. Julie takes a digital picture of her chalkboard Par/ASAP List before going shopping for a paperless inventory system:

PAR	ASAP
List items from your pantry & spice cabinet that need to be restocked when you find the best price.	List items that need to be restocked this week. This is most often fresh foods purchased locally.

• Look at the price per ounce and know what you normally pay.
• The same nourishing staples are used in hundreds of PD recipes. You will be eating these foods for the rest of your long and healthy life. This inventory doesn’t change, so it makes sense to regularly buy in bulk and stock up when you find a good sale. Buy a case or more.
• The food cost savings on a Protective Diet will start to be evident after about 3 months. The money you save from eliminating animal products and processed foods can be applied to buying your new, high-quality, protective foods in bulk.
• On occasion we add an ethnic ingredient or gadget to our Protective Diet pantry to expand our palate, learn about different cultures, and keep us excited about healthy eating. You will receive full value out of any new product introductions. Nothing is ever used only once. Each ingredient will be used over and over in future recipes.
• Keep at least 1 par of items in your spice cabinet. We use a lot of spices. Don’t be afraid to buy spices for your favorite recipes in bulk. Julie has a par shelf in her spice cabinet. When a spice is moved from that shelf into her regular rotation of spices, she adds it to the Par List.
• We don’t buy back stock of freezer items because they tend to get freezer burned.

Cooking Tips

• Use the homemade Vegetable Broth in recipes that feature broth, such as soup.
• If you are challenged with getting enough calories, add a bowl of oats to your daily meal like Jerry does.
• If you make a PD recipe and it tastes flat, examine your spices for freshness. They should be fragrant and green. This is critical.
• Store potatoes and onions separately in a dark place to prevent premature over-ripening or sprouting.
• Tomatoes lose their flavor in the refrigerator. Keep them on the counter.
• Meal plan in the grocery store. Let seasonal produce freshness and sales lead you to the recipes to make each week.

Encouragement

• I want you to have extra savings that can roll over to retirement. You are going to live a lot longer than the average person because you are eating a Protective Diet.
• You should never be running around getting what you need to make one meal. With your staples in the pantry, all you’ll need is a few fresh ingredients.

“I’m trying to eliminate stress and give you the ability to come home from work, or a busy day playing, and very easily make a meal based on the fresh ingredients you have because all your staples are stocked.“

Recommended Recipes

Breaded Artichoke	Homemade Lasagna	Pasta with Tomato Cream Sauce	Vegetable Broth
Cornflakes	Falafel	Chinese Take In	Mushroom Gravy
Fat Free Fredo	Notzzarella Cheeze	Perfect Steel Cut Oats	Corn Tortillas
Chorizo Tacos	Apple Pie	Tabouli Salad	Caraway Coffee

Recommended Classes

#032 Stocking Your Kitchen: Pantry	#117 Fresh Restock	#096 Kitchen Set Up For Efficiency
#033 Stocking Your Kitchen: Spice Cabinet	#118 Set Up For Success	#104 KP Duty
#034 Stocking Your Kitchen: Fridge & Freezer	#035 Search Box Dinners	#145 Cutting Food Costs

Class Description:

This class explains a simple, paperless inventory system for a continuous supply of pantry staples, spices and kitchen essentials. Once your pantry is stocked and par levels are established, you will always have what you need, and easily restock at the best price.

Tagged with: Step 1
Class URL: https://protectivediet.com/courses/foundational-kitchen-systems/lessons/class-87-pantry-par-stocking-system/