Fresh, “real” fruits and vegetables have appeared on the markets, and many people have a question about how to properly – ethically and with maximum benefit for themselves – dispose of this magnificence.
1. Buy organic, local produce
Summer is a great time to support local producers: these are the people who will feed fresh, organic food to you and your children. Therefore, whenever possible, we buy food not in supermarkets, but in stores “with a human face”, and for the most part exactly those fruits and vegetables that correspond to the season. They are naturally tastier and healthier than half-ripe ones harvested and brought from abroad.
Remember that there are especially many pesticides in “industrial” (sold through large retail chains) strawberries, grapes, sweet peppers, cucumbers and tomatoes. Anything with a thick skin is not as dangerous (e.g. oranges, avocados, bananas).
2. Store carefully
So that you can store fresh vegetables and fruits for a long time and without loss, wrap them in a towel (it will absorb excess moisture), place them in a spacious cloth bag and put them in the refrigerator. Do not wash your food beforehand!
Fruits release ethylene, which causes them to ripen, so they must be stored separately from vegetables.
The storage temperature of vegan food should be no higher than 5 ° (preferably a little cooler). Therefore, you should not fill the refrigerator “to the eyeballs” – you risk disrupting the cooling process and accelerating food spoilage.
3. Show your imagination
Try… · Before cooking, marinate vegetables (eg zucchini). A marinade can be made with vinegar, chili flakes, and sea salt. Salad dressing oil can first be infused with fresh spices such as basil leaves or garlic. · Prepare an unusual dessert by mixing fresh fruits (such as cherries, peach slices and watermelon pieces) and freezing them. To make it tastier, remove the container several times during freezing, mix the dessert with a fork, and then put it back in the freezer. Insist water on dried herbs, berries, fruits, dried fruits – for example, you can make water with chamomile or dried apricots. · Prepare vegan carpaccio by thinly sliced fresh vegetables (such as zucchini or tomatoes) and serve with a little salt to start the juices. You can also sprinkle sliced vegetables with fresh Italian spices or drizzle them with vinaigrette dressing.
4. Don’t let it fall
If something is left after your meal – do not rush to throw it away, it is not ethical and not practical. If there is a lot of fresh greens left, prepare a smoothie or juice, cold soup, gazpacho with vegetables (all this can be stored in the refrigerator). Excess vegetables are most rationally processed in the oven and then placed in the refrigerator for later use in salads or sandwiches.
Or, finally, just invite your friends and treat them – fresh and delicious vegan food should not be wasted!
Based on materials