Welcome to the Shelf Control online course!

Having a well-stocked pantry and fridge is like money in the bank. With basic supplies on hand, you'll be equally prepared to put together a family-friendly meal or a last-minute dinner for friends. The trick is figuring out what to stock up on and what you will probably never use. Then naturally, when you are the proud owner of a Thermo appliance, there are literally 100's of everyday items you can make yourself, with zero additives! This course aims to help you sort out your shelf life and gain some Shelf Control!

This course is free to logged in Insider Club members or $19.95 to non-insiders.


Get access to the Shelf Control course

Access the course

The course will be available for purchase here soon!

Become an insider

Become an Insider today! Don't pay $59.95, access the course for just $39.95

Join first

Already purchased this course? Login here.

Welcome to the Shelf Control online course!

'Pantry' is an antique word with simple logic: Cooking is simpler and faster when you already have the ingredients. We’ve identified three levels of pantries amongst our peeps — essential, expanded and expert — so whether you’re beginning to cook, stretching toward new flavors or an old hand with wide-ranging tastes, you’ll be prepared. Our definition of pantry encompasses refrigerator, freezer and cupboard, so our new definition of pantry is not just all three of these kitchen storage areas, but is Shelf Control!

The success of this course is entirely up to you. You control what you do and don't want to do. What you would love to store or will never use. The timing is up to you too. If you rush through this in three days (look at you go) then well done. If it takes you all year and then some more time, no biggie. Do it in your own time. The most important part of the course is that you gain something from it long term. You may learn a little or a lot depending on how organised a person you are. What we hope for is some form of Shelf Control with the course providing you with the motivation and impetus to begin!

The Thermomix is your friend for this course. The reason I originally purchased a Thermomix was for convenience. Then, as I delved deeper into the cult that is Thermomix ownership, I realised that there were so many ways to improve my family’s eating habits (which I already thought were pretty healthy) by making dishes from scratch that I found things became a little less convenient. So, this is both a salute and a return to convenience. Some of these recipes will take some time and planning, but once you have them on your shelves, life will be simpler and much healthier.

Enjoy and be accountable only to yourself. Good luck!

Welcome to Shelf Control

The course that saves you money, organises your pantry and fridge and gives you more time!

Imagine it is a weekday, the kids all have different sports or music or dancing activities, at different locations after school, and you have had a busy day (as usual). You were late to work, the dog needed to go to the vet unexpectedly, and the orthodontist changed an appointment so you had to pick up one of the kids early to make it there on time. You had fast food last night and have the guilts about doing that two nights in a row...sound familiar? Maybe not all on the same day but...we are all SO busy in our lives one way or another.

SO...luckily for you, you completed the shelf control course a week ago and you have a fully stocked pantry, fridge and freezer. You pull a dinner together at 6.30pm, from all that stored up goodness, the kids are happy, your wallet is happier, you are happy and there are leftovers for work for hubby! Well done. You just experienced Shelf Control.

This course will help you be more organised day to day in the kitchen. It will save you money if you follow it closely and you will feel a load of satisfaction and even self righteousness every time you pull something homemade from the pantry/fridge/freezer. Go you. You got this.

  1. WATCH VIDEO
    Welcome

ORGANISING TIPS AND HINTS

Week one; Before you begin

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility. If I had my dream kitchen, there would only be drawers...no cupboards at all!

Designated spaces. Make sure you have designated spaces for everything you intend to keep in your shelf controlled kitchen. This will help with not over stocking any one item, or running out of things that you use regularly.

Store everything you can in clear containers. Airtight glass or hard plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space. (But the glass jars look very rustic and cute!)

Keep a roll of white tape or stickers and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

Get Cleared and Ready!

Week One: Before you Begin!

  • Clear the decks. Take everything out of your pantry and fridge, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.
  • Keep what looks and smells good. 'Expiration, sell by' and 'best before' dates are not good guidelines. Some are determined by regulators, others by manufacturers, and most are arbitrary. Properly stored, some unopened ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container. (Go get the Urbipod now and grow them fresh!) See the article linked below for more info.
  • Assess what remains. Then organise it according to the logic that makes sense to you: Your nut butters might be with the condiments, or the breakfast items, or the baking supplies. It is entirely up to how you organise your family life and meal prep.
  • Be ready to gain Shelf Control. We have divided this course into three sections, The Essential, The Expanded and the Expert. Take each section one at a time, or jump straight to expert, or just pick and choose from amongst the tasks. It is your kitchen, your plan. We know you will find plenty to be going on with here, but don't feel like you have to do everything in the specified weeks. You can really run this course as it suits you. Enjoy.

  1. Come and join our Course Facebook Group
    TASK
  2. Clean out your pantry and fridge
    TASK
  3. Making the basics article!
    TASK
  4. My top ten pantry inclusions
    TASK
  5. Consider the benefits of an Urbipod
    TASK

The Essential Shelf Control

Week Two; The basics

The foundation layer for all types of cooks, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your shelves mostly with what you’re confident using, and what you love to eat. You’ll use everything again and again. No waste! Shelf Control...you totally have this!

The Recipes

Week Two; The basics

Oils and vinegars: Extra-virgin olive oil, (EVOO) neutral cooking oil (such as sunflower or grapeseed), red-wine vinegar, or white-wine vinegar. We love apple cider vinegar (see the recipe for Apple Scrap Cider Vinegar and enjoy!)

Tins and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock powder or good ole veggie stock paste. A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Pink salt flakes, red-chilli flakes, ground cayenne, curry powder, bay leaves, black peppercorns, smoked paprika, cinnamon sticks, ground cumin, granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a beef stew to Saturday morning pancakes to Sunday pizza.

Grains and starches: Long-grain white rice, Risotto rice, one or two other grains (such as quinoa or farro), dried pasta (one long, one short and chunky), crackers, tinned or dried beans (white beans, black beans and-or chickpeas), dried lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, raw sugar, coconut sugar.

Preserves and pickles: Fruit jams and preserves. Try some of our pickles, we have been enjoying creating some all new course recipes, scroll down for more!

Condiments and sauces: Basic vinaigrette, mayonnaise, ketchup, salsa, soy sauce, and my fave must have, Umami Paste. And if you are making Umami Paste, go ahead and make the most delicious Cafe de Umami Butter! Then if you keen, ThermoMite or Thermomix Vegemite

Produce: Garlic, onions, all-purpose potatoes (such as Nadines), lemons.

Dairy: Eggs, butter, cheeses (Mature cheddar, mozzarella, Parmesan), whole milk and cream.

Freezer: Chicken pieces, sausages, thick fish fillets, prawns, thick-sliced bread, spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: Bakers flour, polenta, rolled oats, cornflour/cornstarch, bicarb soda, baking powder, pure vanilla bean paste, light brown sugar, dark brown sugar, ten times sugar, dark milk chocolate, craisins or other dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, breads and other sweets can be produced without needing a trip to the supermarket.

Drinks: I imagine most of you have this area covered, but just in case; coffee, teas, Brew Choc and sparkling water would be a good start!

  1. MAKE RECIPE
    Make Apple Scrap Organic Vinegar
  2. MAKE RECIPE
    Make Chicken Stock Powder
  3. MAKE RECIPE
    Make Marinara Sauce
  4. MAKE RECIPE
    Make pasta
  5. MAKE RECIPE
    Make curry powder
  6. MAKE RECIPE
    Make your own crackers
  7. WATCH VIDEO
    Get crackered!
  8. MAKE RECIPE
    Are you Smooth or Crunchy?
  9. WATCH VIDEO
    Your own peanut butter
  10. MAKE RECIPE
    Make your own vegemite
  11. MAKE RECIPE
    Is raspberry jam your thing?
  12. MAKE RECIPE
    Or how about dried apricot preserves?
  13. WATCH VIDEO
    What is Umami??
  14. MAKE RECIPE
    Make the Umami Butter!
  15. MAKE RECIPE
    Mayo made easy!
  16. WATCH VIDEO
    Watch and learn!
  17. WATCH VIDEO
    Have you done this yet? SO fun!
  18. MAKE RECIPE
    Make your own sausages!
  19. MAKE RECIPE
    Vive la France!
  20. WATCH VIDEO
    Watch the brew brew!~

The Expanded Shelf Control

Week Three

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Expanded fridge fixings such as curry pastes, which are so easy to whip up into a quickie dinner when they are ready to go with no effort.

To your condiments and sauce repertoire, add homemade Worcestershire Sauce, Teriyaki Sauce, mustard. Plus fish sauce, anchovies, miso paste.

To your fridge, add EVOO Fridge Dough, Hey Pesto!, pizza in an instant! Or explore making your own alternative milks.

  1. MAKE RECIPE
    Make extra good Hoisin Sauce
  2. MAKE RECIPE
    All the nut milks are easy!
  3. MAKE RECIPE
    Try homemade Coconut Milk
  4. WATCH VIDEO
    Watch the videos!
  5. MAKE RECIPE
    Oat Milk in a flash
  6. WATCH VIDEO
    Join the IC for full recipes of ALL the alternative milks
  7. WATCH VIDEO
    Two ingredient Banana Milk
  8. MAKE RECIPE
    Kasoundi Paste
  9. MAKE RECIPE
    Make the Kasoundi paste, then make this classic!
  10. WATCH VIDEO
    How easy is this?
  11. MAKE RECIPE
    Did you know you can make your own?
  12. MAKE RECIPE
    Use your Worcestershire
  13. MAKE RECIPE
    Use your Worcestershire again
  14. MAKE RECIPE
    Make Caesar Salad Dressing
  15. MAKE RECIPE
    Easy peasy Teriyaki Sauce.
  16. WATCH VIDEO
    Watch and learn!
  17. MAKE RECIPE
    Make this easy dinner
  18. WATCH VIDEO
    Save your cheese!

The Expert Shelf Controller

Week Four and beyond!

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the sauces get fancier, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.


The Expert Shelf Controller

Week Four and beyond...

Oils and vinegars: Walnut oil, avocado oil, roasted sesame oil, pumpkin-seed oil, infused oils, rice wine vinegar, mirin, verjus, raspberry reduction, tarragon vinegar. These ingredients add subtle flavor variations on the themes of rich oil and tart vinegar: herbal and floral, sweet and fruity, smokey and earthy. Most are used for dressing or dipping, not for cooking.

This is a good point to mention doTERRA essential oils. I do love them for flavour and use them frequently throughout my recipes. If you wanted to add them to your pantry, it is a good idea to set up a wholesale account HERE so you get a handsome discount. I do sell a limited range of my absolute faves on my website HERE, but you are paying full retail plus postage.

Spices: Add your own spice mixes if you wish! Dinner in an instant. Moroccan Spice Mix, Cajun Spice Mix, Jerk Spice Mix, Japanese Garam Masala, Picante, Mexican Spice Mix to name a few options.

Nuts and nut/seed butters: Sunbutter with Hemp Hearts, Pistachio and White Chocolate Spread, Chocolate Hazelnut Spread (Notella) pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled jalapenos, cornichons, kimchi, preserved lemons, chilli jam, horseradish, caperberries, Ploughwoman's Pickle, Peach Relish, Quickie Veggie Pickles Zucchini Pickles.

Drinks: Make a few of your own. We especially love the Ginger Ale, Ginger and Lime Cooler, Red Tamarillo Lemonade, and don't forget Fermented Cola

  1. MAKE RECIPE
    Preserve your herbs!
  2. WATCH VIDEO
    Watch the video
  3. MAKE RECIPE
    Garlic confit and garlic oil
  4. MAKE RECIPE
    Make infused oils
  5. MAKE RECIPE
    Make a vinegar reduction
  6. MAKE RECIPE
    Use the reduction for wha???
  7. MAKE RECIPE
    Make the spice mixes you love most!
  8. MAKE RECIPE
    Make the best Chilli Jam EVER!
  9. WATCH VIDEO
    Make your own kimchi
  10. MAKE RECIPE
    Make the pickle, then
  11. MAKE RECIPE
    the Ploughwoman's Lunch!
  12. MAKE RECIPE
    Make your own overnight pickles
  13. MAKE RECIPE
    Make the Shelf Control Pickle Salad
  14. MAKE RECIPE
    Make this amazing salad
  15. MAKE RECIPE
    Or these lunchy things
  16. MAKE RECIPE
    Make the Pistachio Nutella
  17. MAKE RECIPE
    Get the Notella happening
  18. WATCH VIDEO
    Watch the video
  19. MAKE RECIPE
    Make a seed butter.
  20. WATCH VIDEO
    Make Fermented Cola
  21. MAKE RECIPE
    Make Ginger Ale
  22. MAKE RECIPE
    Make a fruity Lemonade
  23. WATCH VIDEO
    Don't waste the pickle juice!

YOU DID IT

One last thing to consider;

You will always need some nonstick baking mats, a spatulahlah or two, some baking paper perhaps, some ziploc bags, aluminum foil (I know this is controversial, but I love a catering grade foil for so many things) and some type of food covering, whether it be cling film or the more eco friendly silicone or beeswax wraps.

No more wondering "What's for dinner?" With Shelf Control, you won't have to wonder. Make cooking and meal planning easier and save money on groceries by spotting sales on your basics. Have everything you need on-hand with must-have essentials for stocking a pantry that help you savor mealtime with your family.

Congratulations, you deserve a medal...or at least a great pantry meal!