Yoga Journal Singapore — December 15, 2017

december 2017 / january 2018

yogajournal.com.sg

DO IT SMARTER

USE THE BULK AISLES
AND SALAD BAR TO YOUR
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At the store

In the kitchen

ADVANTAG E Be sure to read

your recipes before you shop and

make a detailed list to remove the

guesswork, says Sara Haas, RDN,

a culinary dietitian in Chicago. For

example, if a stew or soup recipe

calls for a small amount of seeds

or grains, such as sunflower seeds

or barley, use the bulk section to

measure out only what’s needed

instead of just buying large

bags. Or, if you need five olives

for a recipe and no one in your

household devours them, don’t

buy an entire jar! A handful from

the salad bar will do the trick, says

Amy Gorin, RDN, a dietitian in

Jersey City, New Jersey.

SHOP SMALL Try to buy only for the week ahead,

says chef Eddie McNamara, which may mean eschewing a

larger portion that is on sale. Just because you can get

GIVE UGLY A CHANCE Sellers typically toss

“irregular” produce that’s perfectly fine but doesn’t

look ideal, assuming buyers want picture-perfect items.

Thankfully, some stores now have a special section for

ugly fruits and veggies that taste the same as the pretty

stuff and cost less too, says chef Josh Tomson, executive

chef at The Lodge at Woodloch in Hawley, Pennsylvania.

BUY PULSES FOR YOUR PANTRY

Keep lentils, chickpeas, and dry peas on hand to jazz up your

leftovers. And try stashing a jar of minced garlic in the fridge

to add flavor to those legumes in a flash (it also cuts down

on food waste— how often have you bought a head of

garlic and just used one or two cloves?).

10 bottles of salad dressing for the price of five doesn’t mean you

should. Odds are low that you’ll use it all before the expiration date.

PREP VEGGIES FOR THE FREEZER

Late-summer bumper crops like tomatoes and bell peppers best retain flavor when

they are roasted before they are frozen. Brush with olive oil, sprinkle with salt, and

roast at 400° until skin is charred, 30 minutes; then freeze. Zucchini keeps well

GROW YOUR

OWN HERBS

Create a little

herb garden in a sunny

windowsill for recipes that

require only a sprig of favorites

like basil or thyme, says New

York City chef Gabe Kennedy,

winner of ABC’s The Taste. It’s

gorgeous, fragrant, and allows

you to trim only what you need.

when it sliced into rounds, blanched in salty boiling water for 2 minutes, and then

shocked in ice water and dried before freezing. Green beans, snap peas, and wax

beans do well when frozen raw; just remove the ends, snap in half, and freeze.

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SAVE SCRAPS FOR SOUP

Freeze parts of food that are typically

trimmed and tossed, like mushroom stems

or eggplant tops, in a zip-top freezer bag,

says Gorin. When you’ve collected quite a

bit, make a vegetable broth: simmer veggie

scraps in a pot of water for 2 hours; remove

and strain the liquid. If you’re not going to

enjoy it right away, freeze the extra broth in

ice cube trays, then pop the cubes into small

freezer bags for storage.

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