So to save some green and some greens, here is today’s tip:
Asparagus: store upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy.
Cilantro, Parsley: Can also be stored upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy. You also can pesto the herbs with a little water or oil and freeze them to use in recipes.
Basil: Fresh basil turns black after only a short time of being exposed to air. Best way to make it last is to pesto what you can’t use. I like to freeze mine in 1 T quantities so they are recipe ready.
Lettuce/kale: Buying the whole bunch instead of the pre-bagged and washed kind is a great place to start. I also found that removing any elastic bands or ties from around the leaves keeps them from getting slimy. Mine usually keep for a week like this in the plastic bag I place them in from the grocery store.
Are any of these missing from your diet?
Not all plant-based diets (PBD) are created equal. If you're missing any of these essentials from your diet, besides key nutrients that help your body function at its best, you may be missing out on:
- increased energy
- better health
- dropping unnecessary weight
- reduced cravings for carbs and sugar
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