When people start a new clean eating routine, it’s normal to want to keep food fresh for as long as possible. Storing food properly helps prevent spoilage and prolong its shelf life. Our households would be lost without these appliances.
However, there’s only so much one can squeeze into our refrigerators. You probably have ingredients in there that you shouldn’t. Likewise, you may have some things sitting on your kitchen counter, cupboards, or pantry that should be refrigerated.
Some things are just better if you keep them in cooler temperatures. Here is a list of foods that should be kept in the refrigerator.
Maple Syrup
Believe it or not, pure maple syrup can and will spoil if left on the counter or in the pantry. It has no preservatives in it, so when stored at room temperature, it can develop mold on the surface. It’s best to put it in the refrigerator after it’s been opened to prolong its shelf life.
Avocados
Storing avocados in the refrigerator will keep them from ripening, which can be quite a useful trick to keep in mind. Leave them on the counter until they’re ripe, and if you’re not planning to eat some of them right away, place them in the refrigerator to keep them from over-ripening.
Tender Herbs
Some herbs can thrive at room temperature, but others should be kept on the cool side. Tender herbs, such as cilantro, dill, and parsley, should be washed, stored in a sealed mason jar with about one inch of water, and kept in the refrigerator. This will ensure they last as long as possible.
Organic Nut Butters
Unprocessed, natural nut butter should be kept in the refrigerator if it isn’t going to be consumed in a matter of a few weeks. When stored at room temperature over a long period of time, the oils will separate and become rancid. Keeping it in the refrigerator will make the butter hard to spread, so remove the jar roughly an hour before you plan to use it.
[RECIPE] MEGA VEGGIE SALAD
Serves: 2
Salad Ingredients (use organic where possible):
- 4 cups mixed greens
- 2 cups broccoli slaw (discard any dressing)
- 1 cup pico de gallo
- 1/4 cup cilantro, chopped
- 1 15-ounce BPA-free can black beans, drained and rinsed
- 1 avocado, chopped
- 1/4 cup slivered almonds OR sunflower seed
Side note: You can remove or add other healthy ingredients as desired.
For an omnivore option, add 1 can wild-caught salmon, drained.
Directions:
- Add greens, slaw, pico, cilantro, beans, and vinaigrette to a medium mixing bowl. Toss gently to combine, then divide between two serving bowls.
- Top with avocado and almonds/sunflower seeds, then salmon if desired. Add dressing of choice.
To Your Health,
Patti
