After buying ingredients, handling and preserving them can be a headache. Sometimes, they inevitably spoil after being left out for too long. So, what can you do? To maximize the flavor of each ingredient, properly store and maintain its freshness, and use it appropriately at the right time.

There are actually several recommended methods for handling food. Can selecting fruits and vegetables that are shelf-stable based on when they’re eaten and packaging them separately help preserve nutrients? Consider these food preservation tips:

Tips for storing and handling food

Understanding how to store food can maximize the value of your crops. Extending the lifespan of crops is the best way to save money and reduce food waste. There are still many people in this world who don’t have enough to eat.

Buy the least ripe fruits

For example, I buy avocados that feel the hardest and least ripest to the touch. I keep them in the refrigerator for up to three weeks. When I want to eat them, I remove them from the refrigerator and ripen them at room temperature. In less than three days, they’ll be ripe.

This method means you never have to worry about running out of avocados or accidentally overripening them, because you can ripen them as needed.

Put baking soda in the refrigerator to reduce moisture.

Pre-portion your smoothie ingredients.

I portion my cut fruits and vegetables into several resealable bags and freeze them in the refrigerator to save time making smoothies in the morning.

My smoothie bags typically contain ingredients like spinach, kale, and chia seeds. In the morning, I simply throw the entire bag into the food processor, add liquid and/or nut butter, and blend until smooth. Easily a refreshing and nutritious smoothie awaits.

If I’m really pressed for time that morning, I’ll prepare all the smoothie ingredients in the blender the night before and freeze them in the refrigerator. The next day, I just take them out and blend them directly on the counter.

How to Revitalize Herbs

If herbs look a little wilted and lifeless, trim their stems and place them in a glass of water to revive them.

How to Store Tomatoes and Ginger

Buy organic tomatoes and ginger in bulk at farmers’ markets, then package them in BPA-free airtight bags and freeze them.

Wash all produce before eating.

Don’t wash them right after you get home, as they are prone to mold.

How to Store in the Refrigerator

Store berries, citrus fruits, melons, and peas at the front of the refrigerator, where the temperature is lower.

When storing leafy vegetables, lay them on a napkin, roll them up, secure them with a rubber band, and then place them in a breathable plastic bag. This keeps them dry and allows the ethylene gas they produce to escape during storage. Ethylene is the biggest enemy of freshness.

If ethylene concentrations are allowed to build up in the bags where fruits and vegetables are stored, it will accelerate spoilage, so be sure to leave small holes in the bags for ventilation.

I also make a big salad on Sundays. I wash and chop various ingredients, such as red bell peppers and broccoli, and make several jars of salad dressing and vegetable dip, storing them separately with the leafy vegetables in the refrigerator. Over the next few days, I can just open the refrigerator and mix and match the ingredients to quickly whip up a salad.

Storing Soup Ingredients

When making a large batch of soup, divide it into single-serving portions and freeze it. Each thawing can cause the ingredients to oxidize, reducing their nutritional value.

Using Ceramic Knives

Metal knives oxidize easily, so I prefer ceramic knives (an apple cut with a metal knife will brown faster than with a ceramic knife).

Using common ingredients like quinoa to create delicious dishes:

Time-saving Nut and Chia Seed Porridge recipe

In fact, I use chia seeds in almost everything I cook. Chia seeds are very hydrophilic, expanding up to twenty times their volume in water. This property contributes to their unique taste. Chia seeds are also effective for cleansing the small intestine, acting like tiny microbeads within the intestines, removing dirt from the intestinal lining. They also provide a high level of protein and can help alleviate constipation.

This breakfast only takes a few minutes to prepare the night before, refrigerate, and enjoy as soon as you wake up the next morning. Furthermore, the longer it sits in the refrigerator, the more intense its texture and flavor will become.

Ingredients (Serves 2-3)

1 cup unsweetened almond milk or coconut milk

4 tablespoons chia seeds

1/2 teaspoon vanilla (or 2 drops Medicine Flower vanilla extract)

1/2 teaspoon cinnamon

1 tablespoon unsweetened shredded coconut

1/4 cup chopped nuts (natural almonds, macadamia nuts, or hemp seeds)

Fresh fruit (such as pomegranate seeds, strawberries, or blueberries), for garnish (to taste)

Instructions

The night before breakfast, prepare a mason jar and fill it with almond milk, chia seeds, vanilla, cinnamon, and chopped nuts.

Once all ingredients are in the jar, secure the lid tightly, mix everything together, and refrigerate overnight (at least five hours). The next morning, remove the shake or blend from the refrigerator and divide into two or three servings. Garnish with shredded coconut, fresh fruit, or more chopped nuts, hemp seeds, or chia seeds before serving.
This recipe will definitely last you two days (and it tastes even better the next day).

Mexican Quinoa Rice

This main dish is simple to prepare and tastes great. I love using red beans in this recipe not only because they provide a complete protein but also because they are smaller, making them easier to digest than other beans. I always soak them overnight before cooking.

Or, choose BPA-free canned red beans. This is a weekly staple in our family, as everyone, including my son, Brayden, loves it.

Ingredients (Serves 2)

1 cup quinoa

2 cups filtered water

2 15-ounce cans red beans, rinsed and drained (I like Eden Organics)

4 scallions, sliced

2 limes, freshly juiced

4 cloves garlic, minced

1 teaspoon cumin

2 avocados, sliced

1 handful cilantro, chopped

Instructions

Place quinoa and filtered water in a pot and bring to a boil over high heat.

Once boiling, cover the pot, reduce heat to low, and simmer for about 15-20 minutes, until the water has evaporated and the quinoa is cooked through.

While the quinoa is cooking, add the red beans to a small saucepan over low heat. Stir in the onions, lime juice, garlic, and cumin. Let simmer for about 10-15 minutes to allow the flavors to blend.
Once the quinoa is cooked, scoop it evenly between two rice bowls and top with beans, avocado, and cilantro. Enjoy.