Have you ever bought far too much of one ingredient or know you’ll find a soggy bag of spinach in the bottom of your fridge next week! Luckily there are heaps of solutions. These are just a few ways to rescue your fresh produce and a couple of our favourite recipes.
Most items are freezable, the main issue is water content but you would be surprised what you can preserve in your freezer. The biggest shock to us was that baked goods actually hold up really well. Similarly vegetables and fruit can be frozen up as smoothie or soup packs; which your future self could be very grateful for when life is super busy.
- 1/2 Apple peeled and cut into four pieces
- Juice of 1/2 lemon (frozen in an ice cube mould)
- Large handful spinach
- Small handful mint
- 1/3 cup pineapple (optional)
- Add everything to a freezer bag/Tupperware
- Blitz up with 1 cup your favourite milk/water when desired
- You could also add in protein if you want the gains
This works really well with radish, carrot and beetroot. Just recently at home we had an extremely sad batch of carrots lurking in our fridge. We pickled them in a jar, and have been adding them to just about everything.They are a beaut addition to a buddha bowl , crunchy and tangy with a little heat.
Spicy Pickled Carrot
4 Carrots sliced finely
1/2 red chilli sliced
1) Add to a jar and add enough apple cider vinegar to cover the carrots then store in your fridge.
We bought a cabbage to make slaw, ate our body weight in slaw and still had half a cabbage left. So we turned it into sauerkraut. Which is also great on a buddha bowl, a big bowl of stew or an easy way to add some extra nutrients to a healthy fry.
Apple & Allspice Kraut
- 1/2 cabbage
- 1/2 apple
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp black pepper
- Use a Kilner jar with a seal
- Peel and save the outer layers
- Clean and sterilise (use boiling water, no soap)
- Finely slice cabbage
- Add to a large Tupperware with the lid and salt. Shake vigorously, this will release the liquid from the cabbage, this is the most important step
- Slice apple
- Add apple, pepper and allspice to the cabbage and mix well
- Press everything into sterilised jar and make sure the liquid rises above the mix
- Add the outer leaves and store in a warm cupboard
- Check in on the jar after a few days, and open it to release gas
- The kraut may take up to 1-2 weeks to ferment
- Once fermented (tangy tasting) discard outer leaves and store in the fridge