Homemade Vegetable Wash (Spray or Soak)

I have to admit that it just breaks my heart to spend a big chunk of my food budget on veggie wash.  Those tiny spray bottles of veggie wash never seem to last long the way I use it, and plain water just doesn’t do the job for soaking leafy greens. Here are two simple solutions you can make at home with common household products you probably already have on hand. They cost only pennies to make and work really well.  (You should refrigerate the spray because it contains fresh lemon juice)

SPRAY:

1 Tbsp. fresh lemon juice

1 Tbsp. baking soda

1 cup water

SOAK:

1/4 cup vinegar

2 Tbsp. salt

DIRECTIONS:

1. SPRAY: Put all ingredients into a spray bottle and shake gently to mix (it will foam). Spray on vegetables or fruit and allow to sit for 2-5 minutes, then rinse with cold water and dry.

2. SOAK: Fill a clean basin or sink with cold water. Add vinegar and salt, then stir until salt dissolves. Place vegetables or fruit in sink and allow to sit for 25 – 30 minutes. Rinse under cold water and dry.

These ideas came from http://www.food.com where you can find even more great recipes and money-saving hints.

Vegetarian Food Prep: Make it Easy

One of the comments I often hear is that vegetarian cooking takes so long and is so inconvenient.  I agree. All that chopping, slicing, and dicing is time consuming, but YOU ARE WORTH IT, so take all the time you need to be healthy. Better health for you and your family starts in the kitchen.

I would like to share some things I’ve learned that make preparing healthy foods a little quicker and easier:

–First of all, PLEASE, don’t cook for only one meal.  It is just as easy to make 10 cups of brown rice as it is to prepare 2 cups, so make a big pot and save the leftovers for future meals.  If you won’t use it all this week you can easily freeze leftovers to use next week or even next month.

–The same goes for dried beans; make more than you need and freeze the leftovers. I like to freeze two cup portions in plastic freezer bags for use later.

–Cleaning and peeling vegetables is best done when you have a big chunk of time, but I like to peel a 5 lb. bag of organic carrots as soon as I bring it home so that fresh carrots are always available for juicing and recipes.

–Romaine lettuce also gets washed as soon as it hits the kitchen; separate the leaves and let them soak in the sink with cold water and a little vinegar while you put the rest of your groceries away.  After draining, roll the leaves in a clean dishtowel, put it in a plastic bag, and store in the frig until you’re ready to make a salad or sandwich.  You’ll be surprised how fresh and crisp it stays this way!

–Don’t be afraid to buy in bulk.  Raw tomatoes (whole, cored), raw peppers and onions (chopped), and raw peas and berries (whole, washed) can be frozen with little preparation, and can make individual meal preparation go faster if you have them on hand.

–Finally, considering how mind-numbing a task chopping, slicing, and dicing is, consider multi-tasking.  You can put the phone on speaker and still have both hands free.  Or, USE that wasted time in front of the TV — chop the vegetables you will need for tomorrow’s supper tonight while watching your favorite show.  You’ll be so glad you did this when you get home tomorrow after work, and all that meal prep is already done!

I hope these ideas to make eating for better health faster and easier are helpful to you.  If you have any other time- saving ideas, please share them!