Everyone’s talking about recycling, reusing and repurposing. Here’s how to green up your own kitchen with smart nutrition tips that will add flavor, possibly save money and squeeze the maximum value from the foods you buy.

Most of the items needed are probably in your kitchen already.... a few items are recommended but you can get started with or without those items.

What you need:

• Big bowl for rinsing and soaking veggies and fruits
• Resealable 1-gallon plastic bags
• Glass or plastic container for the refrigerator for storing liquid
• White vinegar (recommended)
• Vegetable brush
• Colander for draining
• Cutting board designated for vegetables and fruit only 
• Baking rack (recommended)

Green and Clean - Ensuring vegetables and fruits are as cleaned and properly stored will reduce waste and rot and ensure maximum edibility of the foods you buy.

• Rinse, soak and scrub outer skins. pull lettuce apart, rinse and soak and dry all produce before refrigerating. Rinse and soak produce two to three times before drying and storing.
• Extra cleaning power consider using vinegar. Vinegar added to the water has mild disinfectant qualities to remove toxins and dirt naturally. Add ¼ cup to 1 cup (depending on size of bowl and amount of items soaking) white vinegar in the soaking bowl. Let soak a few minutes if you have the time. In our kitchen we soak 5 minutes or so each time. Don't have vinegar? Don't worry just start doing the other things and add next time you go to the store.
• Drying tip: You can use cooling racks used for baking to let the air flow and dry naturally or use clean paper towels to blot dry before storing.
• Money Saving hint: White vinegar comes in one-gallon jugs that cost about $3, a bargain for helping to keep the food you buy clean and healthy.
• Water Saving hint: If you’re worried about wasting water from multiple soaking and rinsing veggies and fruits with pour it on your indoor or outdoor plants. The small amount of vinegar is not likely to kill plants but consider the plant if its delicate-don’t! Try it in small amounts to see how your particular plants handle it. At our household we spread it around and have yet to have a problem.
• Keep it clean and Sanitary: Designate a cutting board just for fruits and vegetables (to avoid food contamination) as well as a particular scrubbing brush just for cleaning fruits and vegetables
• Repurpose and Increase Nutrition at the same Time: If you’re not into eating celery leaves or broccoli stalks you can recycle and reuse those items and bulk up the flavor and nutrition of your meals. Store chopped clean items in a resealable bag or reusable container (no need to separate them). At the end of each week or when full (so veggies don’t rot), empty the container into a large pot and cover with water. Boil covered for 20-30 minutes, cool slightly if refrigerating or use immediately in your cooking. Use to cook pasta noodles, rice or as a soup base. This will add nutrition and flavor.
• Note: Colored fruits and veggies can turn your items that color however, green, red and orange are fun pasta colors. Some veggies carry more flavor such as peppers or are pungent such as garlic, or sweet such as carrots. Think creatively how this can benefit the taste and nutrition of your food!

It’s amazing what a few small changes can do for you and the environment. Enjoy!