—Please note: that as far as the recipes go, garlic here is a whole lot less potent, therefore, I cook with a lot more than I would living in the States.
Before coming to this constant climate, here on Ecuador’s equator, we have never before seen— in our entire life — such an abundance of produce! And, it’s all so reasonably priced, even the organics.
My husband and I recently saw two documentaries called, “Fat, Sick & Nearly Dead”, 1 & 2. In one of documentaries, some vegetables were bought while the star, Joe was taking his road trip through the US. Joe’s cost for his day’s worth of vegetables was $28.00. Well, my husband and I just looked at each other, and here’s why:
The cost for all of the above: 5 lbs carrots, 2 heads of iceberg lettuce, 3 bunches of spinach, 7 roses, 1 large bunch of bitter greens, 1 lb of cherry tomatoes, 1 bunch of sweet greens, 3 lbs of apples, 3 lbs of large tomatoes, 1 bunch of basil, 1 round squash, 1 large bunch of bananas, 3 mangos, 1 bunch of chives, 3 beets, 2 heads of red lettuce, 1 lb of freshly roasted and freshly ground coffee — all for $15.00.
My greens stay well preserved stored in the fridge in one gallon zip lock plastic bags for up to 2 weeks. If I clean and disinfect the vegetables first–which I try not to do–not only do I spin them dry real well, I put a couple of paper towels in with my greens in the zip lock baggie. Actually, I find it best to just store the greens and veggies in baggies, then wash and disinfect them just before using.
One thing that “Fat, Sick & Nearly Dead” did for us, is get us on a juicing routine. We’ve been juicing for quite awhile now, and have noticed some significant health benefits.