The successful management of the kitchen through organization is essential. This will streamline meal preparation, encourage the use of whole fresh foods, and will facilitate variety in the meals with less time and effort.
1. Make Room
The first step is to clean out your refrigerator. Make a shopping list for a weekly trip to the store. Make room for organization of newly bought items.
2. Clean your vegetables
This is very important and is the foundation for the organization and efficient operation of your kitchen. If possible, clean vegetables and fruits that you plan on eating raw as soon as you bring them home. Produce often has molds, fungi and parasites on it; therefore, it is important to treat foods to help rid them of poisonous sprays, heavy metals, and microorganisms.
If you are able to clean them after shopping then they are ready to eat and use throughout the week.This procedure should especially be done to any vegetables or fruits that will be used for juicing or eaten raw.
3. Separate produce into categories
- Leafy vegetables (lettuces, sprouts, greens, etc.)
- Ground vegetables (squash, green beans, peppers, tomatoes, etc.
- Roots and tubers (carrots, turnips, parsnips, potatoes, etc.)
Fill sink with water and rinse off dirt and grit from the leafy vegetables, ground vegetables, roots and tubers, and fruits. You may need to drain and refill sink several times if water is too dirty.
Spray rinsed vegetables and fruit with a 5:1 (5 parts water to 1 part Branch Basics concentrate) solution if using concentrate, Branch Basics Fruit and Vegetable Wash, or Branch Basics ready-to-use all-purpose cleaner.
Let sit a few minutes. This will help break down any pesticide residues if using non-organic produce and will kill mold, bacteria, viruses and parasites as well.
Fill sink with one-gallon water (about ½ full) or fill a big bowl with water.
Add 15 – 20 drops of Nutribiotics Grapefruit Seed Extract. (30 drops to a full sink – two gallons) Nutribiotics Grapefruit Seed Extract (available in health food stores) will kill molds, bacteria, viruses, and parasites.
Add leafy vegetables and soak for 10 minutes. Spray any vegetables that are not totally submerged in the water with the 5-1 solution of Branch Basics.
Do not cut or tear vegetables as this can result in a loss of vitamins during the soak.
Remove vegetables and place in colander to drain. If possible, place appropriate vegetables in salad spinner to spin off excess water.
6. Dry and store
Spread the produce out on a clean terry cloth towel to dry. When dry, put the produce into glass containers or the large clear containers that spring mix salads, etc. come in and store it in the refrigerator.
Drying the vegetables greatly increases shelf life.
Repeat the procedure using a fresh soaking solution for each group.
Preparing the produce for storage after rinsing and soaking creates a ready supply of vegetables and fruits for making an instant salad, fresh juice, and snacks.