Fruits

Bananas, 35 large
Pears, 8 small-medium green (must be properly ripe)
Lemons, 7
Mangoes (or pineapples), 2 cups frozen chopped
Tangerines, 11
Cherry tomatoes, 3 lbs
Mixed berries, 6 cups frozen
Medjool dates, 34
Red pepper, 2 cups chopped
Avocados, 3
Blackberries, 1 cup

Veggies

Spinach leaves, 8 cups
Romaine lettuce leaves, 8 oz
Romaine lettuce or kale (whichever is more affordable), 24- 32oz (2lb)
Curly kale (green or red), 3 bunches
Carrots (rainbow carrots are pretty but standard orange carrots are great, too),  12 to 18
Basil, 1 small pack fresh
Parsnips, 4 large peeled
Eggplant, 8 cups peeled and diced
Olives, 8 oz

Nuts

Cashews, 1 cup soaked in water for at least two hours and drained
Sesame seeds (preferably black sesame seeds, regular white are fine), 6 teaspoons
Walnuts, 1 ½ cups

Dried Fruit (will be found in the baking aisle at Whole Foods)

Coconut, 16 oz dried and shredded

Herbs & Spices

Ginger powder, 8 tsp
Fresh ginger, 2″ knob
Vanilla extract, 1 tsp
Cinnamon, 5 tsp
Himalayan salt, 11 tsp
Curry powder, 6 tsp
Garlic, 4 large cloves
Cayenne, 5 tsp
Cilantro, small pack of fresh
Red pepper flakes, 3 tsp

Condiments

Cold-pressed extra virgin olive oil, 2 cups
Coconut oil, ½ cup melted
Maple syrup, 1/3 cup
Tahini, ¾ cup
White miso, 3 tablespoons
Brown rice vinegar, 4½ tablespoons
Sesame oil, 1½ teaspoon

Beverages

Alkaline Water