Fast Healthy Food
Let us show you how to keep vegetables 'friendly'.
Because there is so much information that we would like to pass on to you, we have designed three pages. These cover Vegetables, Fruit and what is loosely termed Miscellaneous – Eggs, Cheese, Bread, etc. etc. Many people, in particular men, are unable to think of vegetables as fast healthy food, read on and let us show you how. For the sake of those who are in a rush, each tip has the subject matter highlighted so that you can quickly search for your particular need saving you time and energy. Our aims are to save time and money. For serious 'foodies' who would like to eat well and save money, take a look at the following:
1. First of all, make sure you store your fast healthy food correctly. It is disappointing to see your food go mouldy or rot before you have time to cook it. If you have a vegetable crisper container in the fridge, make good use of it.
To keep carrots fresh, cut the tops off before storing. Pack mushrooms in a paper bag before refrigerating. Don't put uncooked potatoes in the fridge, keep them somewhere cool and dark. Putting potatoes in the fridge can cause a rise in the levels of acrylamide when the potataoes are baked, fried or roasted at high temperatures. Acrylamide is a chemical found in food, first discovered in 2002 by Swedish scientists and can cause cancer in animals. So play safe!
2. For a quick supply of roast potatoes, par boil and roast double your usual quantity. Drain them on kitchen paper. Cool and store in plastic bags in the freezer. Parsnips can be treated in the same way. If you do this double sized batch you will save money because of the energy saved on your fast healthy food. 3. Creamed potatoes can also be frozen. Prepare a batch, then use an ice-cream scoop to set out individual portions on a plate or chopping board. Flash freeze as they are on the board or plate. When frozen, remove from the board and store as above. This tips is a life-saver when you are in a desperate rush to get a meal on the table. Defrost them in the microwave, then beat with a spoon and serve. Definitely fast healthy food. Again cooking a double portion will save money, time and effort. For a pleasing change, add some chopped chives or parsley when creaming the spuds. Don't do a Delia and buy frozen creamed potatoes. 
Humble creamed potatoes, see picture right, can be made to look like a very special food for a dinner party. Buy a large piping nozzle and bag,(if you have a strong, clean plastic bag - use this instead of buying a piping bag) and pipe your potatoes into shapes or mounds, then decorate with chopped parsley. Yes, it takes a bit of effort to produce this good food, but the result can be stunning for the old humble potato. You don't need a large garden to grow your own potatoes. Take a look at our Gardening Diary for inspiration on tomatoes and other vegetables. Grow your own very fast healthy food. 5. The variations on mashed potatoes are almost endless. Cook half potatoes and half swede and then mash in the usual way. Or try adding a little grated nutmeg or horseradish or grated cheese or finely chopped garlic or cooking a small onion in with the potato and mashing it all up together or chopped spring onions or mustard or a beaten egg. The choice is yours! 6. Another way to save money on time and energy (fuel) is - instead of cutting potatoes in the normal fairly large quarters prior to boiling, try slicing them cross-ways into slices about 1/4" thick. Cook in the normal way. This method will cut cooking time down by at least a 1/3rd of the normal time. This method makes the potatoes easier to mash and cream. Two tips for the price of one here on this fast healthy food! When entertaining, these sliced potatoes have a different eye appeal to the food. Put a couple of springs of mint on top of the potatoes as a garnish, or sprinkle with chopped parsley. Any left-over potato slices can be sautéed for a future meal. 7. Baked potatoes are renowned for variations on a theme. Definitely easy food. Whole business enterprises have been based on this version of the humble spud. Fillings are a matter of personal choice. Why not try grated cheese and spring onions or cottage cheese and fresh pieces of pineapple or coleslaw and a few prawns or sausages or baked beans or corned beef or scrambled egg or left-over curry or mushrooms or tuna and so on ad infinitum. Just go to Contact Me and quite literally 'spill the beans'.
8. When Brussel sprouts are bought on a stalk they also keep better in a jar of cold water in a cool place. They will last for weeks stored in this manner. Asparagus can also be kept in the same way but for a shorter time. 9. When cooking carrots and broccoli for a meal, slice the carrots julienne style (strips) add them to the boiling, slightly salted water and bring back to the boil. Toss in the broccoli (cut individually into small florets), bring back to the boil again and cook for approximately 3 minutes. (if you are using an electric cooker, make use of the residual heat here.) If you have a steamer, use this for the same effect. Test with a fork and serve. When tipped into a serving dish or onto a plate, the colour contrast in the mixture is mouth-watering. Another version of fast healthy food. 10. French beans also combine well with carrots. Two items cooked in one saucepan saves on fuel, washing up liquid, effort and your energy at the end of a day. It also makes sticking to your ‘five a day’ routine easier. Brussel sprouts can also be cooked with carrots, but slice the carrots in rounds and add the Brussel sprouts at the same time as the carrots. 11. For the real enthusiast there are always young nettle tops which can be used in soups, salads, etc. Use the 'dead nettle' with little white flowers and paler green leaves rather than the stinging nettle. To make soup use a selection of vegetables - carrot, celery, swede, garlic clove, some cooked rice and seasoning and the necessary very large handful of fresh nettle tops or leaves. In other words a vegetable soup with nettle tops added. These young nettle leaves can be added to salads, pizza toppings, pasta etc, and are tasty.  Custom Search 12. If you buy watercress in fresh bunches (not pre-packed in a polybag) you can either store it in the fridge or keep it fresh by cutting off the bottom ¼” stem and place in deep water in a wide necked jar. Keep out of direct sunshine. 13. The watercress may develop roots when kept in water as above, this can be grown on if you have a source of fresh running water. A real cut-and-come-again crop. You could be ready to take a crop in about two weeks. It will survive the winter and start to flourish again in the spring. Before adding to your salad or soup, put the freshly picked watercress shoots into a bowl of cold, salted water in case there are any lurking unwanted inhabitants! A cautionary tip here - the running water really must be running and fresh then you will really have fast healthy food. Before you buy/store/cook any food, consult this site and make sure you get the best value for your money. Get all our money saving tips to keep your bank balance healthy. So easy to do. RELATED PAGES Healthy Diets Basic Food - Eggs, Cheese, etc. Green Vegetables Are Good For You Overweight Parents and Their Children Recipes to Save Money at Cook's Corner Quick and Easy Meals Slow Cooker Recipes Save Money on Student Meals The Food Index Save Money - Eat Well - Keep Well Vitamins - The Unnoticed Part of Your Diet Our Newsletter Go from Fast Healthy Food back to Home Page
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