If you’re interested in trying a more plant-based diet but worry that it might be too expensive, you’re not alone.
Eating more fruits and vegetables can help balance hormones, boost energy, and support overall well-being during perimenopause, but fresh produce can sometimes spoil quicker than you’d like. The good news is, with a few simple storage hacks, you can make your groceries last longer, cut down on food waste, and make your plant-based meals more affordable. Here are some easy tips to help keep your produce fresh and make your healthy perimenopause diet both budget-friendly and sustainable. By following these suggestions, you’ll not only be nourishing your body with foods that help ease perimenopause symptoms, but you’ll also save time and money in the process.
Grow Your Own Indoor Herb Garden. Herbs like basil, mint, parsley, and cilantro thrive in small pots near a sunny window. Growing your own herbs not only reduces waste but also adds vibrant, fresh flavors to your perimenopause-friendly meals without worrying about store-bought herbs wilting too soon. Plus, it’s a fun and therapeutic activity that can help reduce stress during perimenopause!
Leave the Roots! Retain Moisture in Root Vegetables by leaving the roots on vegetables like carrots, beets, and radishes helps them retain moisture. Roots act as natural moisture reservoirs, preventing the vegetables from drying out too quickly in storage.
Don’t Trim the Stem! Keeping the stems on vegetables help slow the ripening process. When the stems are still healthy and hydrated, they can continue to provide nutrients to the vegetable even after harvest. Tomatoes continue to release moisture through the stem, so leaving it intact can help maintain their firmness for longer. The green tops on carrots or radishes helps slow nutrient loss, maintaining the vegetable’s nutritional value. Vegetables like peppers, zucchinis, and cucumbers are more likely to become soft and wrinkled if their stems are removed. Stems help maintain the vegetable’s structural integrity, preventing it from collapsing or losing its natural shape.
Don’t Chuck the Husks. Keeping the husks on corn helps protect the kernels from drying out and prolongs their freshness. When the stems or husks are removed, sensitive parts of the produce are exposed to air, moisture, and bacteria, leading to faster spoilage.
Tops On To Pop Off. Leaving the tops on strawberries or the stems on eggplants slows down the oxidation process and delays spoilage. When stems are cut off, the produce loses a layer of natural protection, allowing air and microbes to enter more easily.
Chlorophyll Preservation. Leaving stems intact on leafy greens like spinach and kale helps preserve chlorophyll, which plays a role in keeping the leaves vibrant and fresh. Removing stems too early can result in faster wilting and nutrient degradation.
Slow the Wilt. Intact stems help vegetables like celery, swiss chard, and parsley last longer because they keep the plant hydrated, slowing down the wilting process.