When Life Speeds Up, Let Produce Slow You Down!
Does it seem like things are speeding back up these days? Our slowing down that occurred during the pandemic seems to be a distant memory. We race to work, run to yoga, and feel as though the text sound is an alarm for instant action.
While the world whirls around us we can do some things that can help slow down our fast-paced lives and restore balance.
Lately, I’ve been slowing down by doing some food prep on my days off, making my busy days seem less hectic when I want to eat healthy with quick, easy meals.
Fresh squeeze!
To get the most juice from your lemons this summer, place them on the counter and bring them to room temperature. Then roll them around until you feel them get slightly soft. This will allow you to get the most juice from your lemons. Cut lemons in half crosswise and squeeze cut side down on a glass juicer. Strain juice into a Mason jar, and voila you have a stash of tart golden goodness.
Juice several at a time, and you’ll have fresh juice for grilling, homemade lemonade, or lemon ice cubes for your tea.
Enjoying the blues!
When you find Melissa’s organic blueberries on deal this summer, buy extra and save them for the months ahead when the taste of summer will be a sweet memory. Place a single layer of berries on a cookie sheet and freeze for an hour, then refreeze in a storage container, and enjoy in recipes for the next nine months. I love them in oatmeal along with coconut and chopped hazelnuts. You won’t lose valuable nutrients either. According to the FDA, many frozen fruits retain their nutritional value longer than fresh.
Bean there done that!
If you prep your Melissa’s organic green beans ahead of time, you will have them for quick meals on hot summer days. One easy prep tip is to quick-blanch them. Blanched beans are great for cold summer salads, throwing in weekend omelets, adding to a picnic veggie platter, grilling and much, much, more. A quick-blanch boosts their color and is recommended before freezing them for winter.
Follow these easy steps from How to Blanch Vegetables to Add to All Kinds of Recipes for the best beans possible.
While the world whirls around us we can do some things that can help slow down our fast-paced lives and restore balance.
Lately, I’ve been slowing down by doing some food prep on my days off, making my busy days seem less hectic when I want to eat healthy with quick, easy meals.
Fresh squeeze!
To get the most juice from your lemons this summer, place them on the counter and bring them to room temperature. Then roll them around until you feel them get slightly soft. This will allow you to get the most juice from your lemons. Cut lemons in half crosswise and squeeze cut side down on a glass juicer. Strain juice into a Mason jar, and voila you have a stash of tart golden goodness.
Juice several at a time, and you’ll have fresh juice for grilling, homemade lemonade, or lemon ice cubes for your tea.
Enjoying the blues!
When you find Melissa’s organic blueberries on deal this summer, buy extra and save them for the months ahead when the taste of summer will be a sweet memory. Place a single layer of berries on a cookie sheet and freeze for an hour, then refreeze in a storage container, and enjoy in recipes for the next nine months. I love them in oatmeal along with coconut and chopped hazelnuts. You won’t lose valuable nutrients either. According to the FDA, many frozen fruits retain their nutritional value longer than fresh.
Bean there done that!
If you prep your Melissa’s organic green beans ahead of time, you will have them for quick meals on hot summer days. One easy prep tip is to quick-blanch them. Blanched beans are great for cold summer salads, throwing in weekend omelets, adding to a picnic veggie platter, grilling and much, much, more. A quick-blanch boosts their color and is recommended before freezing them for winter.
Follow these easy steps from How to Blanch Vegetables to Add to All Kinds of Recipes for the best beans possible.
- Fill a Pot with Water: Fill a large pot with about 1 gallon of water. Bring the water to a boil. Fill a large bowl with ice water; set it and a slotted spoon nearby.
- Immerse Green Beans in Boiling Water: Working in batches, carefully lower the green beans into the boiling water. Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes.
- Transfer to an Ice Bath: Use the slotted spoon to transfer the beans to the bowl of ice water carefully. Once the beans are cool, remove them from the ice bath and drain in a colander.
For a new yummy salad idea, try this Green Bean Salad here on the website.
My last little tip that has made a difference is to take daily 10 minutes breaks from my desk to do little chores (sweeping, dishes, recycling, etc.) each day. They need to be done but also act as a way to take in the world around me and slow down my brain and body many times a day.
I also have made a habit of placing my favorite summer fruit on the counter, so when I take my mini-break, it's the first thing I see. Lately, I’ve been sharing my break time with organic peaches and pluots and the result is pure gratitude and bliss!
Enjoy the slow end of summer that text and email can wait!
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