SIMPLEST HEALTH TIP EVER: FREEZE

FROM THE FIELDS - ISSUE # 80

How you stock your freezer is just as important as how you stock your fridge. Here are our top 6 foods that (you probably didn’t know) you can freeze.

foods-tofreeze.jpg

WE THE NORTH are pretty lucky when it comes to access of fresh whole foods but sometimes it’s good to freeze things. Just before the season ends, buy in bulk and stock your freezer. Or if you’re going out of town, pack it up now so it’s ready for your return. This little amount of effort can save you lots of cash down the line but most importantly it will make healthy living easier.

Here are 6 foods to freeze…

GINGER: From the warm months to icing ones ahead, this is definitely one ingredient to stock up on. High flu season is upon us and it’s important to keep our immune system strong. The main bioactive compound in ginger is called gingerol- kind of sounds like pop or a breath mint, doesn’t it? Well, this bioactive compound can do wonders for your health, as it is a powerful anti-inflammatory and high in antioxidants. Chop up some fresh ginger into 1” piece (with or without the skin) and store in an airtight container so you can spice up your next smoothie or soup the next time you’re in a pinch for a little extra punch.

EGGS : They have a bad reputation because of their cholesterol contact and being a food allergen. But eggs are a good source of (easily digested) protein, vitamins, minerals and health fats making them one of the easiest ways to support a healthy diet. One large 2 oz. whole egg (without the shell) contains 6 g protein. Of this protein, 3 g is contained in the egg yolk and 3 g in the egg white. So crack the extra up and whisk them into an ice cube tray. Once frozen, you can transfer them to airtight container. And remember to always look for the ones with yolks that are a rich and deep yellow- the deeper the yellow, the more the nutrients.

AVOCADO: This one is definitely our favourite. A great source monounsaturated fatty acids, vitamins, minerals, fiber and even a little protein. Puree or chop up and freeze. Add a tablespoon of lemon or lime juice for each avocado to prevent browning. From dips, to smoothies, desserts or dressing, the possibilities are quite endless with this one.

POTATOESCommonly known as the ‘under rated’ veg. Some of us may have been over served this vegetable growing up but these tiny and mighty vegetables are definitely one to reconsider. Potatoes are packed with phytonutrients! They are a good source of vitamins C and B6, manganese, phosphorus, niacin (B3) and pantothenic acid. These nutrients prevent or delay some types of cell damage, improve digestion, reduce blood pressure, and prevent cancer. Wash and chop them into the size you will want them for your next recipe. Blanch them in boiling water for 3-5 minutes to protect the nutrients, flavour and colour. Then remove them from the boiling water and soak in an ice water bath for about 10 minutes. Remove and pack away.

TOMATOESThese ones are probably the easiest. Wash, dry and package it up! They will break down into a ‘sauce-like’ texture except for the skin. For that, you can remove or pulse in a blender or food processor. Whether you pronounce it "tomato or "tomäto," there's no question that you need to include them in your regular diet. Packed with antioxidants, dietary fiber and vitamins, they will help protect against osteoporosis, heart disease, cancer- especially prostate- and help with weight management. 

GREENS: All of them! The darker and richer in green they are, the better! Dark leafy greens are a great source of vitamins, minerals and fiber. And don’t forget about the herbs! Add a handful of parsley or cilantro to next snack or meal for a little extra flavour and high dose of nutrients. Wash, chop, bag and freeze.