What’s In My Fridge

She’s a very popular yogi, a mother, an organic food and detox workshop devotee, plus a bit of a guru in the health and fitness world in Hong Kong. So let’s face it. Who wouldn’t want to know what powerhouse Michelle Ricaille keeps in her fridge at home?

Here, we reveal all:

I always have salad – plenty of Kale (which I usually buy at 360 Supermarket, Marketplace or Marks and Spencer) a mix of fruit and vegetables – peppers, carrots, zucchini, green beans and broccoli. If it’s there, it makes it easy to whip something up.

One of my kids’ favourite things is pickled cucumber. We get fresh cucumber and pickle them in apple cider vinegar. It’s a great alternative snack, plus it stays fresh in the fridge for a couple of weeks. Another snack we always have is freshly made guacamole and a salsa made with pineapple, tomato, mango and red onion. My kids love that!

Elsewhere, I keep my Probiotics from Body Awakening, a Greek Yoghurt called 5AM, which is organic (you can get it at Marketplace – often, but not always). I like this, as it’s not flavoured. 

For fresh food, it’s organic as much as possible. I mean, can anyone find organic watermelon here?

There’s always organic eggs from New Zealand and dark chocolate from Belgium (my husband is Belgian). It’s called CÔte d’Or and it’s about 80 per cent cocoa. We use this to make dark chocolate chip cookies.

You can see that I have Udon noodles, which we use in a homemade miso soup that my kids love. You make the broth with grass fed beef bones, the noodles and vegetables. Once it’s boiled, turn off the heat and stir in a miso paste. With a cooler broth (that is, not boiling hot) more nutrients in the miso are retained. I often eat raw vegetables for the same reason.  

The fridge also always contains apple cider vinegar (for salads and pickled foods) Manuka honey (my kids will eat a tea spoon of this if they have a little cough) tamari (organic soy sauce alternative) organic maple syrup as a sugar substitute and Rude Health Almond Milk. With something like the almond milk, I always make sure the expiry date is short, as the shorter it is, the less preservatives it contains.

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