Forks Over Knives #3
Freezer Re-set: I removed frozen fruit and whatever had been in the freezer too long. I made some Magic Mineral Broth (that I use as a base for soups) and put in mason jars and froze. I made some vegan chili and detox vegetable soup and froze, as well. I then organized the drawers with frozen stir fry vegetables and individual vegetables and fruits. Refrigerator Re-set: My husband and I have been eating Whole Food Plant-Based since March 2019, so I did not have to change a lot in the refrigerator. However, I did remove some things that have crept back in, such as butter, eggs, and a few condiments with sugar and other undesired ingredients. I then purchased several ‘stackable’ containers, as well as labels to be used for “prepped’’ foods, fresh spices, left-overs, etc. I organized the shelves with the kimchi/probiotics on the top and fresh food, hummus and leafy greens on the next few shelves; top drawer with onions, garlic and radishes; second drawer with the starches and larger vegetables; and fruit in the bottom drawer. I also expanded my horizons with some Oat Milk, as well as Nut Milk that I’d already tried.