Veggies

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.

Purple Potatoes

Purple Potatoes

AJI

Aji

Hot peppers with black seeds

Hot Peppers with black seeds

Roma Tomatoes

Roma Tomatoes from Ibarra–not all that easy to find here.

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:

Welcome-to-my-kitchen

Welcome to my kitchen

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.

 
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