indoors
KNOW-HOW
aOn Sundays, we like to prep food
for the week ahead. When you
m a k e , it
c o n v e n ie n t, healthy,
,
.
eating seems completely doable.
IN D O O R
G A R D E N
“ Herbs add fresh
flavor and nutrients,”
Ellie says. Keeping a
few pots near a
window with bright
light is a good way to
ensure you always
have seasonings on
hand. “ I use herbs
liberally, and I love to
experiment with
different kinds and
combinations,” she
says. Basil and
oregano are among
the easiest to grow
on your countertop.
G LA S S A C T
For convenience,
store cut veggies
in glass bowls that
go from refrigerator
to microwave.
Microwaving is one of
the healthiest ways to
cook vegetables, says
Ellie. “The more
quickly they're cooked
and the less water
that's used, the more
nutrients they retain.”
C LE A R & E A SY
Use a water filtration
system, such as a
pitcher that filters
water straight from
the tap. “ It removes
impurities and the
water tastes better
than unfiltered water,
so you'll likely drink
more,” Ellie says.
You'll also feel good
about not buying
plastic water bottles.
Our pick: Z-Pitcher,
$40;
ze ro w a te r.com
FA S T G R EE N S
When you bring
lettuce home, prepare
it for use immediately:
Wash it, dry it in a
salad spinner, then
store it in a plastic
bag lined with paper
towels. By having
ready-to-use greens
on hand, “you're
more likely to make a
salad or put lettuce
on a sandwich when
you're in a time
crunch,” Ellie says.
F R U IT P U N C H
Take small actions
with impact. “Citrus
zest adds a big citrus
flavor and has a
powerful antioxidant,
which can help
protect your skin,”
says Ellie. It also adds
flavor to salads and
other healthy foods.
“ I'm always looking
for this magical
convergence of
healthy and taste.”
50
M A R C H
2010
B E T T E R H O M E S A N D G A R D E N S
