FRUITS AND VEGETABLES

Today, I would to chat about the fruits and vegetables we buy, prepare and store.

I feel very strongly about buying the products that are in season. This way we know that they are needed for us in the season they appear, they are grown in soil, in our area and they are fairly priced. Eating exotic products from all over the world does not make sense. These are fads and trends.

When winter is approaching, the grapefruit, oranges, guavas, mandarins and lemons are the Vitamin C we need. Start the day with a glass of boiled water and a squeeze of lemon juice. If the taste is not to your liking, add a dash of honey. Lemon water on an empty stomach helps to clear the throat, and aids digestion.

The choice of vegetables should be according to color and appeal. If you have kiddies in the house, go for carrots and cucumbers. They will be keener to eat items raw and in their hand than fancy cooked pumpkin and zucchini.

Encourage snack time to be raw vegetables. Peel some carrots in the morning and place in a glass dish with water. Add a few raw cucumbers and cut up celery to this when they have TV time. Slowly they will become accustomed to the natural foods and love them. A bowl of cottage cheese goes 'with vegetable snacks. Add Techina or Humus to the tray. Techina is sesame seeds and Humus is a chick pea dip.

When we cook or steam vegetables, take the trouble to do it properly. Most vegetables are cooked to death and are tasteless. The good part of it goes down the drain. Use a good pot and remember aluminum is out. If you cook broccoli and carrots in aluminum, you will see that the pot discolors. Stainless steel is better. Steam when possible.

Broccoli, peas, beans, Brussels spouts need a few minutes of steaming. Serve these with a light dressing or none at all. I use yogurt with a few herbs in it and for extra flavor a teaspoon of Parmesan cheese.

Kids love to dip, so give them the vegetables with home made tomato sauce. Just take three tomatoes and pour boiling water over them Leave to stand for a few minutes. Then remove the skins and blend the tomatoes with a teaspoon of olive oil, herb or vegetable salt, pepper, basil and parsley. This is ready to serve with the vegetables.

I feel we need to store vegetables carefully and if you take a few minutes to place them in appropriate containers in the fridge, they will not rot. You need to remove the leaves and stalks you will not be using and try to buy only for two to three days. I know it is not easy, as life is so hectic, but try to buy firm and fresh products.

A great way to add fresh items is to sprout dry lentils, chickpeas, sunflower and pumpkin seeds. Kids love to be in charge of these projects. All you need is to soak the washed seeds in a porridge plate.

Cover them with a towel and place in a dark cupboard. Then take them out each day and rinse them in a strainer. Put back with the towel and after three days you have great sprouts. They can be eaten in salads, in the school lunch box or with snack time vegetables.

When you cook vegetables or bake them, choose a yellow, a green and a good potato or sweet potato. Try to serve one or two vegetables with each meal and they are great with couscous, whole-wheat rice, quinoa and lentils. I will give ideas on these later.

Have a great day. Take time to think and sit in a quiet spot, with a lemon tea.

Make time for ten minutes for you. Meditate and feel blessed with health and love around you.
Love and light Rona