Tuesday, November 2, 2010

Load up your kids diet with fruits and veggies

Some of the complaints i get from my clients is that by the time they get to eating their fruits and veggies they have gone bad. So below i have posted some guidelines.

Guidelines for storing vegetables and fruits:
Apples: At room temperature for up to seven days or refrigerated in a plastic bag
Bananas: At room temperature, both ripe and unripe.
Grapefruit: At room temperature for one week or refrigerated for up to two or three weeks.
Peaches: At room temperature in a paper bag if unripe; remove from the bag when ripe and eat within a day or two.
Strawberries: Refrigerated for one to three days without washing.
Oranges: At room temperature for a day or two or refrigerated for up to one or two weeks.
Broccoli: Refrigerated for three to five days.
Carrots: Refrigerated, stored in a bag with the green tops cut off
Lettuce: Refrigerated in a plastic BPA bag after rinsing and drying.
Tomatoes: At room temperature, out of direct sunlight — they quickly lose their taste if refrigerated.

If you have had a busy week and overbought your veggies---throw them in a pot with water, stock beans,and herbs and make a soup. If you over bought on your fruit, throw them in the blender and make a smoothie or chop them up and bake them and make a cobbler

Pea Soup
6 cups vegetable broth 
1 cup water, plus more if needed 
2 medium-sized onions, finely chopped 
2 stalks celery, finely chopped 
2 large carrots, finely chopped 
3 cloves garlic, finely chopped 
2 1/2 cups dried yellow split peas 
1/2 teaspoon salt, plus more to taste 
1/2 teaspoon cumin (optional) 
1/2 teaspoon ground red pepper (optional) 
1/4 teaspoon freshly ground black pepper, or to taste

1. Place the broth, water, onions, celery, carrots, and garlic in a large stock pot over high heat. Bring the mixture to a boil. 
2. Add the dried split peas, turn down the heat, and simmer for 35-35 minutes, or until the vegetables are tender and the peas are very soft. 
3. Add the salt, cumin, red pepper, and black pepper. 
4. Using a potato masher or the back of a metal spoon, mash the peas for about 3-5 minutes, or until the soup is creamy, adding more water as necessary. (Alternatively, you can choose to puree a little more than half of the soup in a blender and then mix it with the un-pureed portion). 
5. Add more salt and pepper to taste and serve hot with bread or rice.

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