53
august/september 2015yogajournal.com.auspots has been stored too long. Ramsey
suggests wrapping end-of-season green
tomatoes and other fruits individually in
sheets of newspaper; they will ripen
slowly and be ready later in the year.Freezing
The fastest and easiest of all the
preserving techniques, freezing keeps
nutrients intact—both water-soluble
vitamins such as Cs and Bs, and delicate
minerals. It works well for autumn-time
leafy greens, cruciferous vegetables, and
herbs, including kale, spinach, broccoli,
cabbage, Brussels sprouts, collards,
rosemary, lavender, bay leaves, and
thyme. Blanch veggies before freezing,
says Ramsey. For long-term freezing of
six months or longer, use an inexpensive
vacuum-seal system (see over page)
instead of standard zipper-lock bags to
compact for effi cient storage and protect
against freezer burn, in which air
penetrates the package and damages
food. Freezer-safe glass containers also
protect against burn and are an eco-
friendly option. For short-term freezing
(two to four weeks), try making
smoothie packs: measure individual
portions of berries and greens into
waxed paper bags. Tuck your stack of
waxed bags into one large, airtight
zipper-lock bag to keep them organized
for fast morning meals.Canning
This old-time favourite is the perfect
method for moistly storing fruits, and
some veggies, to retain succulence, says
Ramsey. Choose deeply hued purple
plums, luscious grapes, and fragrant
fi gs, along with tart granny smith apples
ranging from pink to pale green, and
slightly ripened pears. When it comes to
veggies, try fi rmer ones that won’t fall
apart, like green beans, cucumbers, and
okra, although softer produce can taste
great after canning, too. Wait to cut
veggies and fruits until you’ve prepped
your canning area—this preserves
vitamin C, which can be lost to
prolonged exposure to air or water, says
Ramsey. Select wide-mouth, pint-sized
jars approved for canning that are easy
to fi ll and the ideal height for fruit slices,
such as Ball brand Mason-style jars with
sealed lids and rings (kitchenwaredirect.
com.au). Avoid jars with “clamp style”Winter Greens Salad
with Carrot-Ginger
Dressing
SERVES 4
Drizzle leftover dressing on your
favourite cooked protein.
2 medium carrots, peeled and grated
(about 1 cup packed)
3 tbsp sesame oil
2 tbsp peeled ginger, chopped
2 tbsp rice vinegar or apple-cider
vinegar
2 tbsp fresh lemon juice (about ½
lemon)
1 garlic clove
1 tbsp low-sodium soy sauce
2 tsp honey
8 cups winter greens, such as mixed
greens, baby kale, or beet greens
In a blender, process carrots, oil,
ginger, vinegar, lemon juice, garlic,
soy sauce, and honey until smooth.
Thin dressing with ¼ to ½ cup water,
if desired. Toss the dressing in a bowl
with greens and serve immediately.
You may also refrigerate dressing in an
airtight container for up to 1 week.
NUTRITIONAL INFO 194 calories per
serving, 11 g fat (1 g saturated), 20 g
carbs, 3 g fiber, 5 g protein, 229 mg
sodium
All recipes developed by Jennifer
Iserloh.
The fastest and easiest of
all the preserving
techniques, freezing keeps
nutrients intact—both
water-soluble vitamins
such as Cs and Bs and
delicate minerals.