Q: How do you store your food?

I LOVE answering emails and questions are so much fun!!!  You see, I’m not a raw chef…I’m a teacher! The more you ask questions and get involved, the more I KNOW you are applying what I have given you. The Lord designed me to teach and I get such fulfillment when I see those who have been in my classes…outgrow me. The first four or five have gone on to create their own foods, make foods out of my book on their own, and don’t need to come to classes and longer.  My protégés I like to call them. ;)  I love seeing their progress and creativity.  Ahhh, the fruit of good teaching/inspiration.  I KNOW why the Lord has called me to do this.

I have recently gotten a beautiful question that I don’t often cover but is very relevant!

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My Fridge!

Q: I know it may be "elementary" but for someone who lived out of boxes and canned goods....food storage is a mystery.  Like nuts: frozen, fridge, pantry and how long?  Which fruits are good on the counter vs. fridge?  How long do entrees stay fresh for?

A: It is NOT “elementary” because I had the same issue when I first went raw.  I’ve learned what works well for me and I rarely throw any food away.  Entrees/dips stay delicious for at least a week (sometimes longer depending on the dish), if they stay in the fridge as much as possible.  In the freezer – 4-6 months depending if they are airtight. 

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My Counter!

Fruits that I refrigerate:  berries, grapes, anything soft to the touch and ripe, or anything I don’t plan on eating within two weeks. 
Fruits I keep on my counter: everything else.
Fruits I freeze: berries and peeled, halved bananas (for ice cream or smoothies)
               (special note for bananas:  Buy bananas green, and let them ripen to use when you want them. Banana skins turn black in the refrigerator, but the fruit will still taste the same. When bananas are overly ripe, peel them, put them in small food or fruit storage bags and freeze.

Vegetables that I refrigerate: almost everything!!!  You shouldn’t refrigerate your tomatoes since it changes their nutritional value…but I find they go bad far too quickly when I do that.
Vegetables that I have on my counter: Avocados
              I always keep my vegetables in their original bags, but pierce the bags to let air in.  Tied (but not airtight) bags tend to grow mold faster.

Nuts that I freeze: ALL OF THEM!!!  Freezing them, they last very long – six months or more (but I’ve never kept them much longer, I tend to eat them)
Nuts that I refrigerate: The ones I plan on eating that week
Nuts that I store in my pantry:  None…the only thing I store in my pantry is dried items: beans, coconut, peppers, garlic, dates, dried tomatoes, seaweed, raisins, cacao, etc.

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 Hope this helps!!! Let me know of your experiences!!!