When you grow up in a country where you see children starving in the corners of the stop lights, and then you read how a mother pretends to make a soup out of stones in hot water and waits until the children fall asleep as they await their meal… that’s when you avoid wasting food. In college money was very tight for me. Most days I had to choose between the bus ride to work, or my lunch. It was obvious what I had to choose. My last semester I think I ate spaghetti with butter and basil for about 4 days out of the week.
This taught me to be mindful of food. I plan groceries according to how many meals we will have at home, and what is needed for each recipe. The down fall of this frugal approach, besides the fact that I am against canned food, is that if there is that apocalyptic crash, we will have no food!
So once the week is coming to an end, most of my supplied are gone. If and when I have fruit that is going bad or will not last for the next week I have two options to recycle it without wasting:
A. I make smoothies on that day! or
B. I cut it and store it in the fridge for future smoothies, especially bananas.
If you are like me, who plans meticulously meals and buys organic, then you probably run into this small glitch in your kitchen at some point in the weekend. So my best advice is to recycle it in the fridge and enjoy some delicious smoothies! Don’t forget to add some turmeric, ginger or green powders, because old never tasted better.
Cheers!
Ha ha – I do the exact same thing. And here is Vietnam when the hot summer arrives, as you know there is nothing better than an iced cold banana smoothie. many of our fruits find their way into the freezer. I also am using those over ripe bananas for banana bread, which Huong loves too. Frozen fruits are the bomb and I am wondering about doing the same for veggies. Have you tried that too?
Come to visit us in summer and we’ll enjoy some frozen smoothie trai cay (mixed fruits)
I am not sure about the veggies. Ayurveda says vegetables should always be fresh to get all their benefits. Not even left overs… so I do not freeze them. They are also so delicate that I feel their texture changes. I plan meals ahead of shopping or get what is on harvest and just use what I have. Maybe make some soups if I know they won’t last long.