Tips

Wash ALL produce before using.

What constitutes a serving? Generally, ½ c. cooked or raw vegetables, 1 c. leafy vegetables, ½ c. cooked legumes or ¾ c vegetable juice. For fruits, a typical serving is a medium size piece (such as banana, apple, peach, etc.); ¼ c. dried fruit, ¾ c. juice, ½ grapefruit, 1 melon wedge, or ½ c. berries or diced, cooked, or canned fruit. Many of the fruits available nowadays are large, not medium size.

If you have more celery, mushrooms or peppers than you can use in a week, saute them and, when cool, freeze them in a Tupperware or a freezer bag. Green onions and peppers (of any color!) can be sliced and frozen without sauteing. Same for most herbs.  When you want some in eggs, casserole, fajitas, etc, just toss a handful in and cook with the dish you are preparing.

You can perk up wilting lettuce or celery by trimming the end and placing it in a pitcher of very cold water.