There are some frequently seen mistakes when working with raw plant-based food, that can cost you money, and it will soon add up.

Here are three of the most expensive raw food blunders and what you can do to avoid them.

1)      POURING NUTS AND SEEDS DOWN THE DRAIN - £££

Many raw food recipes require nuts or seeds and sometimes they require soaking. I think we’ve all soaked nuts or seeds to make a recipe, or even several recipes, and then run out of time or energy to do anything with them. They may stay in the refrigerator for a few days but eventually they turn slimy and so we throw them away.  However, you don’t have to discard soaked nuts if you run out of time.

Remedy

• Any soaked nuts or seeds can be rinsed and frozen. Simply put them into freezer bags, label them and freeze until required. To use them, immerse in warmish water to defrost them, then rinse and use.  Soaked nuts will keep well in the freezer at (-18C) for up to 3 months.

2) OVERCROWDING THE DEHYDRATOR - £££

When we are making moreish delicious foods such as kale crisps, it is tempting to stuff each tray of the dehydrator full because recipes can take 24 hours to dehydrate …..and allowing for nibbling a few bits as your goodies dehydrate (chef’s perks), you want to ensure you have enough for the stores.    

However, dehydrators work by allowing moisture to evaporate off the food and if each tray of the dehydrator is overcrowded, this process will be less efficient, and you will use more electricity.  Energy prices are soaring at the moment so it will literally pay you dividends not to overfill the dehydrator.

Remedy

• You can still use all trays in the dehydrator but allow enough space around the food for air to circulate freely and don’t overstuff it. Dehydrate at 145F for the first hour to boost the dehydration process, and then turn down the dehydrator to 115F for the duration of the recipe.  Studies show that the food will never reach 145F within the first hour so all the enzymes will remain intact. Boosting the heat in this way for the first hour will reduce the overall dehydration time and also reduce the likelihood of bacteria, that can thrive in warm moist environments.

3) NOT STORING PRODUCE CORRECTLY - £££

Limp lettuce, mouldy berries, rock hard avocadoes that turn from bullets to sludge in seconds.  How much money do you waste on produce that you throw away every week? A recent study by the sustainable charity Waste and Resources Action Programme (WRAP) estimates that the UK throws away 9.52 million tonnes of food per year – that’s enough to fill 190 Royal Albert Halls. On an average day, an average UK household throws away £1.36 worth of food – that’s £496 a year. And 41% of this food is thrown away because it is passed it’s best.

Remedy

• Cleaning produce is important as it can contain bacteria, microorganisms and pesticides which are harmful to health. Microorganisms can cause the produce to fade quicker so cleaning your fruit and veggies (even if you intend to peel them), and storing them correctly, can ensure they last a little bit longer.

• Learn how to store each piece of produce correctly so it is in the peak of condition when you want to use it. For example, raspberries, blueberries, currants, grapes and figs are too fragile to rinse and store, so rinse them just before eating. But strawberries and cherries can be rinsed before refrigeration.

• Buy small quantities of leaves at a time as they do not last long. Remove from any packaging or plastic. Rinse the leaves and pat dry. To store, dampen some pieces of paper towel or linen towel. Lay the leaves on the damp towel and cover with another layer of damp towel until all the leaves are layered and protected. Place in a Ziploc bag or in a plastic lidded tub, slightly open so the leaves can breathe. Keep refrigerated.

• Or better still, grow your own in a window box or planter so you only pick the greens you need.

• Cut and freeze fruit that is overripe for smoothies and dehydrate organic veggies to use as powders to add a nutritional boost for recipes.

Introducing Deliciously Raw Everyday Easy

If you’re ok for juices, smoothies and salads but are struggling to know what raw food to eat for main meals, it could be that you need to widen your repertoire.

If all you do is chop or blitz, raw food can taste a little bit like baby food.

The truth is there are so many ways to create different textures and layers of flavours, so you want to EAT MORE RAW FOOD because it’s delicious first, and good for you, second.  

And this is what you’ll learn in Deliciously Raw Everyday Easy.

6 X 1 hour classes on how to make satisfying main meals that take 10 - 15 minutes a day.

" Quite simply, her food is amazing,"  Pete Cohen, The Weight loss  Guru, GMTV