In prevention of scurvy, let there be plant matter.
November 19, 2012 1:45 PM Subscribe
Veggie (And Fruit) Eating Painlessly: It's not that I don't like them, but can you make them less of a pain to cook and more cost effective?
posted by Phalene to Food & Drink (34 answers total) 63 users marked this as a favorite
One of my health month (hi guys!) rules for December is going to be to get the Canada food guide recommended intake of vegetables and fruit, 7 to 8 servings. As much as beans n' rice frugality is great on my strained pocketbook and limited time, I rely way too much on carbs and I think I get about 3 servings a day, though I can easily go a day without them.
I'm also scatter brained, and most likely to overcook veggies, so if you have tricks to make this go more smoothly, that would be great. I don't want to go to the grocery store every day, and I don't want to waste food, a current problem that constantly frustrates me when veggies have such a short shelf life. Is there a better way to store them that keeps them from going limp? I discovered the bag-greens-with-paper towel trick, but what about mushrooms and so on? Can I safely chop a week’s worth of carrots when I have time and prepare accordingly, etc...?
Another problem is that I can never tell if a piece of fruit will be mealy, squishy or gross. I'd love to be in a place where everything is in season and hasn't been kept for a year in a refrigerator, but other than looking for an actual smell/signs of dehydration, do you have any tips here?
I know about the sneaking vegetables into other dishes trick, and I'm not a picky eater but I suck with samey. Even my breakfasts tend to vary a lot. And while the two things from the plant kingdom I don’t eat are bell peppers and cilantro, but I don’t need taste disguising advice for anything else and bitter is a good flavour to me. Assume I live in a four season country in the centre of a giant city, if that helps, and I'll happily buy cookbooks.