My mother taught me from an early age to freeze just about anything. I would frequently complain about how she froze foods as she made them. But they came in handy when in a pinch for time or when I really wanted turkey dressing in April.
As many of us follow in the footsteps of what our mothers taught us, I have taken the stocking of a freezer to new levels.
The freezer is the most under utilized piece of equipment we have. It is good to keep a supply of your favorite veggie burgers, organic fruits, and vegetables. Freezing bread before it turns stale allows you to have it available when you don’t have fresh. And, of course, for treats.
I store all of my nuts and seeds in the freezer. These items can go rancid quite quickly, especially if they are raw. In the freezer, they keep well for several months.
Nuts and Seeds
Unsweetened coconut flakes
Raw sunflower seeds
Black sesame seeds
Evergreen organic wheat grass juice
Go To Prepared Foods
Sunshine Veggie Burgers or Homemade
Applegate or Bell and Evans chicken tenders
Dr. Praeger’s spinach or broccoli patties
Homemade soups; lentil, split pea, butternut squash
Homemade bolognese sauce
Homemade pesto from summer
Homemade turkey meatballs
Homemade bread crumbs from stale bread
Trader Joes frozen croissants
Trader Joes frozen puff pastry
Trader Joes frozen chocolate chip cookie dough
Pizza frozen from favorite local restaurant or Homemade
Whole wheat and preservative free sandwich bread
La Brea Bakery, sliced sourdough, olive, or rosemary bread.
Ice Cream-usually 2 flavors
Cashewtopia or Luna & Larry’s Coconut Bliss (organic, dairy free, agave sweetened ice creams)