FRESH VS. FROZEN
As we adjust to the “new normal”, it is important that we continue to adhere to new safety measures and protocols. One of those measures is limiting our exposure in heavily trafficked areas, like grocery stores. How can we stock our kitchens with healthy nutritious food to last us over a week? The simplest answer is to utilize both fresh and frozen produce. Below I will break down some of the common myths about frozen produce, and also give you tips on the best way to utilize both fresh and frozen.
MYTH - Frozen food isn’t healthy!
Think again! Not only can it be more economical, but frozen fruits and vegetables are picked at the peak of ripeness, then minimally processed and flash frozen. Meaning there are a ton of nutrients and vitamins that are perfectly preserved for you whenever you need them. A lot of the time fresh produce is picked before it has had the chance to ripen so that it can be transported, and some of the nutrients and vitamins aren’t fully developed. Certain fruits can even be picked and stored up to 12 months before being purchased by consumers.
MYTH – Frozen produce is full of preservatives and is highly processed!
Actually, no. Most frozen produce is minimally processed. Vegetables for example are cleaned, flash boiled to kill any harmful bacterial, and then flash frozen to retain their freshness and color. Some brands will use sodium during the blanching process to preserve freshness and color, so at most keep an eye on the sodium content. Frozen fruit does not undergo the blanching process, and instead is simply cleaned and frozen at the peak of freshness.
MYTH – Frozen vegetables don’t taste as good as fresh!
Look, these are fruits and vegetables that have been frozen for long periods of time, let’s be realistic. They will taste different! But if you use them in creative ways, you won’t even notice the difference. Try using frozen fruits for smoothies or sorbets, or using frozen vegetables in stir fry’s and soups since you can jazz the flavor up as much as you like. Also ensure that you follow the package directions for cooking. Use the microwave, or steam them, but do not boil as this will result in sad tasting vegetables.
MYTH – Frozen vegetables are boring!
Newsflash – most food is boring if you aren’t feeling inspired. Don’t blame the freezer! Frozen vegetables are incredibly versatile, and there are so many different varieties from single vegetables, to mixes of vegetables, even riced and spiralized.
So how can I best utilize a mix of fresh and frozen vegetables, reduce my exposure to the grocery store, and keep myself and my family healthy?
SHOP LOCAL
When you buy fresh, go for vegetables that are local and in season. This time of year lettuces, kales, tomatoes, corn, watermelons, pumpkin, etc. are all fresh and plentiful. Check out your local farmers market to see what’s in season near you.
SHELF LIFE
You can also take shelf life into consideration when buying fresh, with items like potatoes, root vegetables, and certain fruits like apples and oranges will last for over 2 weeks if stored properly. By purchasing items like these you can guarantee to have healthy options on hand.
CONSIDER DELICATE VEGETABLES
Buy fresh produce that does not freeze well, like lettuces, arugula, microgreens, tomatoes; and work them into your meals sooner than the frozen produce.
USE SHORTCUTS
Have you ever tried to peel a bunch of pearl onions? If you have, then you know how valuable frozen prepared pearl onions can be! Take advantage of the shortcuts that frozen can offer. One of my absolute favorites is riced cauliflower, broccoli, and even beets and sweet potato. Just open the bag and add it to anything to increase your nutrient intake.
TRY NEW THINGS
Not sure if you will like it? You won’t know until you try! By expanding you and your family’s palates, you will be expanding the wide range of nutrients that vegetables and fruits have to offer. Don’t be afraid to try new recipes and products, you may just find a new favorite!
