On the Olive podcast
Shivi Ramoutar’s freezer tips and advice
Sustainability
In the UK we throw out food worth £494 million every week, which is shocking. It’s been proven that you can reduce your own waste by almost 50% just by using your freezer properly. So, freezing is not only a convenience, it’s about saving the planet, as well as saving money. It’s not just about the individual – it’s about the bigger picture.
Seasonality
We always talk about eating with the seasons and making the most of fresh ingredients. Things like veggie boxes are great but then people can often be overwhelmed by the amount of produce they receive.
So, get the stuff at its best and cheapest when there’s a glut, then cook with it and freeze what’s left. It’ll be there like treasure waiting for you. As an example, my frozen yogurt bark (pictured above) takes minutes to make and uses up soft fruits such as raspberries or blueberries (find the recipe on Omagazine.com).
Freezing and nutrition
People often think frozen food is less nutritious but the freezer just presses pause on the freshness. A lot of the time we buy produce and we put it at the bottom of the fridge, then cook with it a week later. Actually, over that week, a lot of the goodness has leached out. It’s better to organise yourself and freeze produce as soon as you buy it, either as is or in a recipe (that’s if you can’t use it immediately). That way you lock in most of the nutrients and, as soon as it’s defrosted, the nutrients are back at the same level as when you froze it.