When you return from the market with all your beautiful fresh vegetables, don't just throw them in your refrigerator and forget about them until they are mush in a plastic bag. Start washing, chopping, and storing in glass containers so they are ready to go. This cuts down on food waste and ensures all your vegetables are ready to eat at any time, It's easier to eat more vegetables if they are already cleaned and prepped.
The above photo features: Organic Romaine lettuce, washed, spun and cut with a plastic knife. Pre-washed organic mixed greens taken out of the clam shell, fluffed up and put in a glass container with paper towel on the bottom and top. These delicate greens turn really quickly so you don't want to keep them in the moisture ridden clamshell. Organic baby carrots rinsed and stored in purified water in glass container. Great for quick snacks with hummus.
Finally, salad vegetables stored separately from the lettuce. This way you can add as much as you want. From bottom to top:
1 cucumber, peeled, split in half, seeds removed by running a spoon down the middle (cucumber seeds make the salad too wet and turn the cucumber faster)
2 carrots, peeled, halved and sliced
2 celery sticks, sliced
1 pepper, diced
2 radishes, sliced
2 green onions, sliced
Part of a holistic kitchen is glass storage containers for fridge and freezer. Plastic storage containers generally contain BPA which can release xenoestrogens into your food. Xeno (meaning foreign) mimics estrogen in the body which can lead to estrogen dominance. Estrogen dominance can have lots of symptoms and conditions such as: accelerating aging, allergies, asthma, hives, rashes, breast tenderness and breast cancer. Switch to glass by using Mason Jars, Anchor containers and Snap Lock. Canadian Tire has a great selection and they are usually on sale.
I am a registered holistic nutritionist, open-minded vegan and cooking enthusiast.