Smartly Store Fruits and Veggies

WHY?Produce needs to be stored correctly; otherwise you risk losing between 50 and 90 percent of its antioxidants and other nutrients, says Jo Robinson, author of Eating on the Wild Side (Little, Brown and Company, 2013). Sealed plastic bags cause produce to quickly rot, and storing it in the crisper with no bag causes it to lose nutrients.

TRY: Preserve produce four times longer by placing it in a plastic sealable bag, pressing out the air, then pricking 10 or so holes in each side of the bag.

4 Steps to Sprouting

1. Start with dried beans found in the bulk department of the grocery store.Try lentil beans, adzuki beans, mung beans, and chickpeas. (You can also sprout seeds, nuts, and grains using this method.) Sort through to remove any rocks or debris, and rinse beans well.

2.Put about 1/4 cup of beans in a quart jar, and fill the jar with cool, filtered water.
Cover the top in a way that allows air to circulate; you can find special mesh lids for sprouting in most health-food stores, or just cover the top of the jar with cheesecloth secured with a rubber band.

3. Soak beans overnight, or for 8 to 12 hours, at room temperature.
Drain and rinse the beans twice, then set the open jar on its side, out of direct sunlight. Repeat the rinse-and-drain process two or three times a day until beans grow sprouts about 1/4- to 1/2-inch long. Mung beans, lentils, and adzukis will be ready in one or two days; chickpeas take three.

4. When sprouting is complete, rinse beans and drain thoroughly.
Spread them on a paper towel or clean cloth to absorb moisture, then transfer to a clean, dry container and store in the refrigerator. Enjoy within seven days.