At the store

Yoga Journal - - LIVE WELL -


AD­VAN­TAGE Be sure to read your recipes be­fore you shop and make a de­tailed list to re­move the guess­work, says Sara Haas, RDN, a culi­nary di­eti­tian in Chicago. For ex­am­ple, if a stew or soup recipe calls for a small amount of seeds or grains, such as sun­flower seeds or bar­ley, use the bulk sec­tion to mea­sure out only what’s needed in­stead of just buy­ing large bags. Or, if you need five olives for a recipe and no one in your house­hold de­vours them, don’t buy an en­tire jar! A hand­ful from the salad bar will do the trick, says Amy Gorin, RDN, a di­eti­tian in Jer­sey City, New Jer­sey.

SHOP SMALL Try to buy only for the week ahead, says chef Ed­die McNa­mara, which may mean es­chew­ing a larger por­tion that is on sale. Just be­cause you can get 10 bot­tles of salad dress­ing for the price of five doesn’t mean you should. Odds are low that you’ll use it all be­fore the ex­pi­ra­tion date. BUY PULSES FOR YOUR PANTRY Keep lentils, chick­peas, and dry peas on hand to jazz up your left­overs. And try stash­ing a jar of minced gar­lic in the fridge to add fla­vor to those legumes in a flash (it also cuts down on food waste— how of­ten have you bought a head of gar­lic and just used one or two cloves?).

GIVE UGLY A CHANCE Sellers typ­i­cally toss “ir­reg­u­lar” pro­duce that’s per­fectly fine but doesn’t look ideal, as­sum­ing buy­ers want picture-per­fect items. Thank­fully, some stores now have a spe­cial sec­tion for ugly fruits and veg­gies that taste the same as the pretty stuff and cost less too, says chef Josh Tom­son, ex­ec­u­tive chef at The Lodge at Wood­loch in Haw­ley, Penn­syl­va­nia.

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