Haven’t you eaten everything? See if you can freeze it!

Starch begins to break down as soon as the vegetable is harvested. Freezing stops the enzymes breakdown. For instance peas which is frozen shortly after harvesting is better than the one which goes to a local store and then lies there in the fridge for several days. However, make sure that the food is stored properly, everything is tightly closed and fill the containers as much as possible to the top. Sauces and pesto can be stored with a layer of oil on top. Boiled beans and rice can be topped up with water.

10 products you can freeze

Fruit:

fruit puree, which you can freeze in small portions and later add it to cocktails or porridge. Freeze berries or stone fruit halves in trays, then place them in containers so that they do not freeze together in a block.

Leftovers:

store leftover food (the one you made yourself or the one you ordered from Body Chief). You can take out the packaging at any time and defrost it in a microwave using the appropriate program. This way, nothing is wasted in your kitchen!

Beans and seeds:

cook brown rice, quinoa, chickpea etc. in large batches so that they are almost done. Then freeze them in portions, filling with a little water. Prepared in this way, they will become a quick addition to lunch or dinner.

Perfect leftovers for a soup:

poultry scraps (most chicken parts that we don't eat are good for a soup), meat (less used, softer parts) or fish (especially heads and bones), vegetable peels, bones etc. Use separate bags or packaging for each type of food. Remember, however, that these leftovers are not intended to make a "waste soup" and you can use carrot and potato peels, cabbage cores and so on, but in moderation. Avoid animal organs (gills and guts must be removed). It is also worth remembering that offal can cause bitterness.

Tomatoes:

cut fresh tomatoes into 8 parts and freeze them, breaking the pieces as needed. By the way, the peel of thawed tomatoes easily goes away!

Bacon:

if you are addicted to adding bacon into your morning scrambled eggs, you should always have small portions of it in the freezer.

Herbs:

a good way to freeze herbs is to put them in an ice cube tray, pour water and freeze them in cubes.

Vegetables:

buy organic vegetables in large quantities, blanch them up to 90% and freeze in portions. They'll be ready for a salad or a serving of rice and a tuna tin for lunch. Kale, spinach and broccoli are especially recommended for freezing.

Egg whites:

if you make a lot of cream or other recipes which require a lot of yolks, you'll have excess whites. You can freeze them in batches of two or three to make meringue or pasta.

Nuts:

nuts and seeds taste great frozen. They stay really fresh then. They are perfect for a healthy snack. Freezing is a great way to use those huge bags of almonds, which are sold cheaper at the supermarket.