The best investment you can make is in a range of good-quality pots and pans. If cared for, they will last a lifetime. Choose good-quality stainless steel, enamel-coated cast iron or copper core stainless steel. Copper is a good heat conductor and will spread the heat to allow for even cooking. Of course, the size and quantity of pots will depend on the number of people you're cooking for. I always find that even in kitchens that have a huge range of pots and pans, there are about two or three that are the go-to items that I use all the time. I'm not a big fan of Teflon-coated cookware, although I have heard that the toxins were inert unless the surface is scratched. I do keep one nonstick pan for making crepes and omelets. I like cookware with glass lids, as I like to be able to see what's going on in my pots and pans as the food is cooking. Also, find out if the handles will heat up— I have learned this lesson the hard way – but on most good-quality pots, they won't.

A good juicer can extract the amazing nutrients and enzymes from your fruits and veggies and make an assortment of fresh fruit and vegetable juices. My favorite treat these days is kale lemonade, which I make by juicing a large bunch of kale and squeezing the juice from three to four lemons. Combine in 

a jug and add about 4 cups water and enough agave syrup to sweeten it to taste. As well as being a delicious and refreshing drink that even kids enjoy despite the fact that it's green, it's highly nutritious and alkalizing.

I'm not one of those chefs who boasts a large selection of knives—I have a few good ones – of Canadian,Japanese and German origin. A good chefs knife doesn't have to break the bank, although there are some that would run you $175 - $500. Make sure to invest in a good knife sharpener 

specific to your type of blade and a blade guard, which protects you and it, from dings and scratches, plus it makes it easier to travel with. My three favourite knives – Chef, pairing and Santoku.