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2 Feb 2008 10:57 PM

...sometimes i like to completely do a refrigerator makeover inside...especially when i feel like i need an extra dose of health, beauty, and a cleansing of mind, body, and spirit. I completely start from scratch and clear EVERYthing out.

...i "artistically arrange" each shelf with all fresh natural produce saturated with colors and texture (not a large quantity though just quality)...a RAINBOW of fresh colorful produce and NOTHING can have any writing (remove from bags and containers). Take eggs out of their carton and put in a clear bowl (or at least remove just the top of the carton and trim the flap off the bottom). If there is something with writing you can't part with then hide it in the bottom drawer or turn the label around. Then i put fresh italian parsley and other fresh herbs (rosemary, thyme, mint) in small clear vases (or glasses) of water on the top shelf (that's the best way to keep them fresh for a looong time). Wash the herbs first of course and just about 2 inches of water in the bottom of the vase.

Then i buy only the best (hopefully in-season) fresh produce from all the color categories (in small amounts and maybe only 2 or 3 from each category because i'm single with occasional friend or family drifting in) because each color has different vitamins and nutritional value we need each day. WE SHOULD EAT AT LEAST ONE FROM EACH COLOR CATEGORY DAILY.

RED:
red apples, cherries, cranberries, raspberries, red grapes, strawberries, red pears, watermelon, beets, red peppers, radishes, red onions, red potatoes, rhubarb and tomatoes

BLUE/PURPLE:
blackberries, blueberries, purple grapes, raisins, plums, dried plums and eggplant

WHITE:
bananas, brown pears, cauliflower, garlic, ginger, mushrooms, onions, parsnips, potatoes and turnips

YELLOW/ORANGE:
yellow apples, apricots, cantaloupe, grapefruit, lemons, nectarines, oranges, peaches, pineapples, tangerines, butternut squash, carrots, yellow peppers, pumpkin, summer squash, sweet corn and sweet potatoes

GREEN:
avocados, green apples, green grapes, kiwifruit, honeydew melon, limes, green pears, peas, asparagus, broccoli, celery, cabbage, green beans, brussels sprouts, green pepper, cucumbers, leaf lettuce, spinach and zucchini

So...i buy a few from each category and THEN decide what to do with them. I don't plan the menu before i buy. That's how they do it in Italy says Mario Battali. But just think of all the healthy soups, salads, and omelettes you can come up with...or just slice, steam, roast, or grill...and arrange on your plate in an artistic presentation. I also make sure i have homemade "banana pops" in the freezer for satisfying that sweet tooth (peel, halve the banana, wrap in waxed paper, twist ends, freeze)...frozen grapes and blueberries too. Also, i keep almonds on hand (5 before each meal).

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