How to wash fruits and vegetables thoroughly

Washing your produce, no matter where you get them from, is essential. Not just because they might've dropped somewhere, or that they're expose to the elements, but because (unless they're home grown), they are usually covered in "nasties". By nasties I mean, pesticides, preservatives, and a whole other bunch of chemicals and toxic elements that we do not need in our system. Unfortunately, running things under water just doesn't cut it anymore, so I've got a couple of quick tips when it comes to cleansing and eating the things us vegans apparently only eat. Yeh, I went there.

1) If it's not organic, try not to eat the skin. Although people agree to disagree with this, (Google is free y'know, how do you feel about this?) It is best to peel off the skin on produce like apples, cucumbers, potatoes etc, as it removes any residual pesticides lurking in the skin.

2) Use a brush and soap to wash hard fruits and vegetables - Soap?! I haven't gone mad, I promise...yet. I often have a designated washing up brush and pour a little bit of fairy liquid onto the brush, and scrub my produce clean. An old wives tale, or a Caribbean thing it may be, but it works.

3) APPLE CIDER VINEGAR. I have a whole post coming on this nauseating beauty right here. But in the meantime, one of it's many uses is getting any nasties off your produce, especially on smaller or more delicate ones such as berries. Use 1/2 cup or 100ml for (e.g) a couple of punnets of berries and a punnet of plums. Optional, alternatively AND concurrently use 2 tsp of bicabonate of soda too. Soak produce for 10-15mins, use hands to gently wash produce under plain water too.

Hope this helps!

Veggie roast!

I love roast dinners. Especially when it's cold, I always crave hot, crispy veggies to warm my stomach! Whatever the weather, roasted vegetables are easy to prepare, extremely filling and satisfying and can be used in so many ways!

-As a (small portion) starter/side dish to a main meal

-Part of your main meal which should consist of 50% vegetables 

-Leftovers for lunch

-A snack for when you're feeling peckish

Its also an easy way to get your 'five a day' of veg in!

Ingredients:

-Carrots

-Butternut squash

-Celery

-Leeks

-Sweet potato

-Red onion

-Herbs (ready to use) parsley, oregano and thyme

-Gluten free Couscous (or any other side such as quinoa for the carb conscious, rice, bulgar wheat, chickpeas, pasta...the list is endless!)

-Vegetable stock/salt/olive oil (optional)

Preparation: (preheat oven to 250F)

-Wash thoroughly and chop up the veggies as small or as chunky to your preference.

-Mix them together in a suitable oven dish and sprinkle the herbs over them.

(Optional) Drizzle/spray a bit of olive oil and a dash of salt on the top for that extra crisp.

-Cook for 15mins, mix/turn over the vegetables and cook for another 7-10mins.

-Whilst the vegetables are in the oven, cook the couscous with vegetable stock. Should take about 3-4mins. (I personally pour boiling water over couscous in a Pyrex glass dish)

Tip: If you're a bit lazy, supermarkets often sell frozen vegetables or fresh ones that already washed/cut up - less cost effective but an even quicker preparation process!

Serve and enjoy a quick, easy meal!

Fay xo