From Farm to Plate, Make Food Safe

This week (on April 7th), we celebrated the 65th International World Health Day—an important day that celebrates the founding of the WHO in 1948 and shines a strong spotlight on health issues around the globe.

Every year, World Health Day has a different theme. This year’s theme—it’s all about FOOD SAFETY with the slogan, “from farm to plate, make food safe’.

In commemoration of the day, we thought it would be fun to share some great safety tips for the plant-based kitchen:

  1. Wash Hands and Produce: Even organic produce can be contaminated through shipment and handling. Soak tough, uneven skinned produce for a few minutes to eliminate bacteria. Use clean water and a soft vegetable brush to remove toxins and dirt.
  2. Store Wisely: Don’t leave cooked food out on the counter. Place uneaten food in the fridge as soon as possible. Set your refrigerator at or below 40 degrees Fahrenheit (4 degrees Celsius) and set your freezer to 0 degrees F (-18 degrees C).
  3. Learn When To Cook (or Not): The jury is mixed on cooking our plant-based meals. So on the one hand, we probably all know that overcooked vegetables lose a lot of their nutrients. But on the other hand, steaming veggies can actually boost antioxidant levels. Equally, undercooked legumes contain high glycoprotein levels that can cause nausea and raw potatoes contain solanine, a dangerous toxin removed by cooking.

Chef and RecipeYour decision to eat plant-based is a fantastic, healthy choice for both you and your family. In honor of World Health today, just make sure to complement your healthy eating choice with smart choices around food safety in your kitchen and beyond.

In the spirit of savvy, healthy choices, check out this amazing recipe for Savory Grilled Corn brought to us exclusively by Chef Maria Clementi this week.

Enjoy!

And remember to tell us what you think in the comments below.