Welcome to episode number 45 of The Raw Food Podcast. I’m your host Laura-Jane the Rawtarian and on today’s episode we are going to be talking all about the psychology of eating and some really practical useful tips that you can take back home into your life and really implement to help you make better food choices. Did you know that we make over 200 choices every single day about what to eat, when to eat, how much to eat, all this good stuff. So we are going to talk particularly a lot about snacking and why we snack and how to make some better snacking choices and at the end we are going to really dig into some interesting psychological facts about plate size and even the color of your plate and how that impacts what you are putting on it. So stay tuned and I will be back with you shortly.

Today we are talking about the psychology of eating it is something that we probably don’t spend a lot of time thinking about but the psychology of what to eat, when to eat, how much to eat, is something that we are all actively practicing everyday whether we want to acknowledge it or not. The reason that I wanted to talk about this topic today actually came out of a conversation that just happened with my husband.

We were talking about a guest that we had over and we had all been sitting around the table chatting just like you do when you have family or friends over. There was a whole bunch of food on the table kind of reminiscing from dinner and one of them was just a bowl of baby carrots. My husband is not a fan of carrots. I don’t know why, I don’t know what is wrong. He is a really great eater but just carrots in particular he always says they taste like soap! He doesn’t really like them. What he was telling me the other day was that he said, “Do you remember when we had that person over for dinner? There was a bowl of carrots on the table, and I just kept snacking on the baby carrots in conversation. Normally I don’t like carrots, and that was weird.” He was saying how he ate all the carrots that were just kind of sitting there in the bowl but he doesn’t even like carrots.

He thought that was interesting, and that of course piqued my interest: that was odd, why did you eat all the carrots? But just in terms of, snacking and why we do these funny things, like eat a bowl of something that we don’t even particularly like. So anyway this all kind of got me talking and thinking about the psychology of eating. You may have heard me talking in the past episode about mindless eating and decision making or decision free life style actually where I talked about how there is every day we are making about 35,000 decisions from, should I hit the snooze, how much longer can I sleep, to what should I eat, what should I wear, what should I do today, all these decisions every day and about maybe 200 decisions that we make every day really to food. So we are actually making a lot of decisions. Sometimes unconsciously, you might be doing your work and thinking, “Do I need a snack or should I pull open that drawer and get something else?” So it is actually something that we are thinking about a lot of times.

So the main focus of this episode today is where I am going to talk a little bit about snacking as some of the psychology behind snacking and then I am also going to just brighten it up a little bit and share some of the tit bit’s that I learned from reading this really great book called “Mindless Eating” by Dr. Brian Wansink. He is a researcher at Cornell University and he really digs into all of these issues in terms of why we eat, what we eat and how to make some environmental changes in life and daily habit’s to help us eat the kinds of things that we want to eat. I might as well jump in and talk a little bit about snacking and some other tips that I learned from doing some research in anticipation of recording this for you.

One of the really key things that I learned about in terms of psychology in eating and snacking is the kind of concept about, our brain really wants to achieve goals. Usually our brain, it is kind of wired to say okay, “I am starting this project. My goal is to finish this project.” Usually that is very helpful when you are getting up the kitchen or mowing the lawn. Your brain is kind of wired to want to finish something and that is normally a good thing but when we think about snacking and eating, our brain is still in that goal oriented mode and is kind of like, “We have opened this tube of Pringles and my goal is to finish eating the entire package” and of course that is not a conscious goal but our brain, when it starts something it really likes to go all the way and it seeks that completion of the project. So eating the whole tube of Pringles as the goal, so not only are we sort of battling the fact that it tastes good and we like snacking and all those things, but also when it comes to packaging and finishing a portion that is in front of us, we are actually having to also battle this goal oriented nature that our brain is used to doing.

One of the key things we can do with that is to not necessarily bring out a whole package of whatever the things, like not even talking about the raw world, I don’t have to talk about Pringles, you know those big tubs of Medjool Dates, probably not a good idea to bring the tub with you at your desk because subconsciously, unconsciously you are going to, your brain is just going to go on auto pilot and feel like it should finish the whole container and that is probably not a good idea for anyone. Even though dates are delicious but they are actually very filling too. So really the idea here of course, so instead of bringing in the whole tub you might want to think okay maybe I will put six dates in a little bowl and bring that to my desk and then your brain is still going to think, “I should finish this goal” which is to eat your six or finish your plate kind of thing, finish all the six date. So that is a really key psychological thing that you can put into practice. So avoid taking the whole container with you and try to put something in a little bowl and of course that kind of makes you more aware too because you are going to, “Oops, I hit the bottom of the bowl and run out and think. Do I want more?” If you do then go for it and get some more but I think the idea here is to put some boundaries on your eating when you think that they are wanted. So I like that idea in terms of the packaging and I think I have certainly heard that before but I haven’t thought about it through the lens of the psychology, what I sort of just explained there. So that was one thing.

Another really interesting thing that I wanted to look into as well is, you will probably like this especially if you work on the computer a lot like I do. I find when I have something challenging, it really helps me to have some sort of bite sized snack, somehow it helps me focus or I don’t know what it is, I mean a habit of having a snack at my computer. So I did a little bit of research into the, “Why do you want to have a snack?” By snack I kind of mean some little bite sized thing to help you concentrate. So there definitely is some research behind this in terms of having little bite size snacks of something. When you have a little bite sized chunk of something it actually produces, doesn’t really even matter what the things is, it could be a bowl of candies or it could be a bowl of grapes, whatever the thing is, when you take a little bite sized snack of something whatever it is, it actually releases some dopamine in your brain which basically sort of releases a feeling a pleasure in your brain and that dopamine release is also related to I believe it is like learning and concentration. It kind of makes the learning and concentration easier when you have more dopamine floating around in your brain.

So it kind of makes sense that you might want, especially when you are doing something that requires a lot of concentration that you want to have that extra set of dopamine release in your brain. So I can understand it’s okay to have a snack but the idea is well if we can have some sort of plate sized thing that is going to give you that release and it is not necessarily like sugar craving or salty craving or a fat craving, it’s not necessarily to do with what you are actually snacking on, it could be or it could be that you are hungry. There are a lot of other reasons but based strictly on this idea of, especially when you are wanting to concentrate on something, you can get some sort of bite size thing and of course I can give you a million ideas like chop a big watermelon into little bite sized pieces or raisons, cherries, grapes, frozen grapes, nuts, seeds, you know what I can go on forever about this. But basically the idea is sure give yourself a bite size more so over something but try to make it something that is healthy of course. I think that is really interesting. I think really the most interesting component about it is particularly if you are trying to concentrate and you are not even really caring so much about what the thing is that you are eating then why not choose something healthy.

Another tangent that I was reading about in terms of snacking and, it kind of goes against what I was just saying before, but there was a couple of rules that I read online and one that was the idea that you should not be snacking unless you are feeling a little bit hungry. So of course you are reaching for a snack and you are not hungry at all well then why are you doing that? It could be because you want some help with concentration or there could be a million reasons but so one right here is to stop and think if you are having a craving, well why do you want it? Is it because you are hungry or you are bored or what is the issue that.

And this is something I have talked about in the past episodes as well. I haven’t brushed up on this so let me think because I find it really helpful. There are three reasons that people will eat. I believe one is because you are hungry. Two is because you are in a habit maybe always on your coffee break at work. You always eat during that time. The third one might be because you are bored and you don’t know what to do so you are eating.

So there are three different reasons that you might be eating in a general sense in this topic that we are talking about right now kind of reminds me of that as well. I think when you are snacking it is good to think about, “Am I hungry that is why I need a snack or bored? I always snack when I am at the computer” What is the deal here. Like I said I read a tip saying that you shouldn’t snack unless you are actually hungry and I am sure if you can make that work for you, I love you and tell me how that is working for you. The other good tip as well and again this kind of goes in the phase of what we were talking about before where snacking actually helps you concentrate is if you are going to snack, try not to snack while you are just doing the work or watching TV. Don’t do it mindlessly because you could really snack a lot. So the idea there is basically if you are hungry and you need a snack, well focus on what you are eating and maybe stop your work and have a little snack and then go back to it.

Now I do love to snack at my desk so I don’t know if that is a super practical thing that you might want to put into place. I think it is a great idea but it may be hard to actually execute but it is generally an interesting concept. So that is another one. I think that is kind of some of the main things that I learned about snacking and psychology. I thought they were quite interesting but now I want to move into just a couple of other not necessarily pertaining to snacking but just general concepts that were talked about in this book called mindless eating. They are actually both related to plate, the type of plate or bowl that you are using. Again these are not necessarily game changing, life changing tips but there are some of things that you can think about and actually probably when you are listening to this, it will just be useful stuff to file away in the back of your brain to kind of be just aware of going forward.

The first one would be the size of your plate, so the general gist here is if you are serving food for yourself or your families, when you are using a big plate and you put a little dollop of something on it, it looks a little bit sad and you are like, “Oh man, let me get some more food on that plate.” The bigger your plate is, the more food you are naturally going to load on that plate for yourself or other people in your house. This is important because when you are in particularly serving yourself, on average people tend to eat 92% of what they serve themselves, kind of whether they are serving themselves little or a lot so it is quiet important in terms of the amount of the food that you set in front of yourself to eat. It is really good to know, if you have a gigantic plate in your house and that is what you have always had and what you are using then it might be an idea to get some smaller plates or to try to get into the habit of reaching for the smaller plate when you are serving something.

You know me, I am not one for to try to starve yourself or eating super low calorie diets but I am really a proponent or let’s change the environment, let’s make some things that are going to make it easier for you to achieve the goals that you want and to eat healthy, feel better, more energized and all of that good stuff. So basically plate size is really important and that of course goes for bowls and cups and all kinds of things because I do consider myself somewhat of a food photographer. I actually love to have a lot of different plates in different sizes and different kind of random mishmash of plates and things in my kitchen and I really enjoy selecting different sized plates or like having a little bunch of bowls for my meal instead of like one gigantic plate. So they can be kind of a fun thing too as long as it does not make too many dishes for you.

Another interesting one was related to color and contrast. So picture this let’s say you have a nice medium sized white plate and you are going to load that full of let’s say alfredo pasta, so of course alfredo pasta is creamy in color. So you have got white pasta on a white plate on average people are going to put way more pasta on that plate because it kind of just all blends together. It’s hard to tell what is on the plate and generally when you are putting the same color of food on a plate, you are just going to load it up way more.

This is in comparison to let’s pretend you had a red plate like a really super vibrant red plate and then you are going to slope some fettuccini alfredo on that and you are actually going to put less because you can really see like, “I can see this pasta, it looks great, it looks delicious, it’s really taking up space on the plate. That is actually due to the contrast, the color contract between the white and the red. This is not something that you really live your life by but interesting again another reminder of all these things that come to play every day when we are just trying to figure out what to serve ourselves and what to eat.

So that was really interesting too. This book called mindless eating actually read it probably, maybe two years ago, again by Dr. Brian Wansink and he is some sort of PhD in food psychology. It really is a small book it is really easy to read kind of goes over interesting detail, not too scientific about some of these studies. It is quite interesting so I hope this has been helpful to you and let me just analyze going back to my story from the beginning here about my husband and his carrot chumping even he doesn’t like carrots. I think the idea there was really that we were all have a good conversation. It was kind of when you do work on your computer or watching TV you are not necessarily thinking about it. You are just reaching for whatever is in front of you and munching away.

So this is kind of a classic example of try baby carrots instead of candy or popcorn which doesn’t sound really exciting but when you are doing it quite mindlessly and just kind of mowing down whatever is in front of you. Just give it a try in terms of something healthy instead of the delicious snack that you might otherwise reach for. I also do this with drinking water at my desk.

Somehow I have gotten into a wonderfully good habit of, somehow I had a huge cup and with a big fancy straw in it and I also put water at my desk and I never think about drinking but somehow I keep slamming that water back all day long. That is my mindless way of getting a lot of water into my body. I wasn’t really thinking about it at all. So the idea here is we are making 200 food decision every day and it is kind of a battle we have got not only will power that we are dealing with but also our in grain habit’s, psychology and all that stuff so if this is any interest to you, I definitely recommend that book or just do a little bit of Google searching with all this stuff there is really fascinating articles and studies that there are and all that stuff. So I hope that has been helpful. Thank you so much for joining me and I will talk to you next time.

You have been listening to the Raw Food Podcast, with your host The Rawtarian. Be sure to visit me at www.therawtarian.com where you can browse over 100 of my absolute favorite, simple satisfying raw vegan recipes that you’ll find pretty quick to make and with just a few ingredients and that taste spectacular. While you’re there, be sure to sign up for my newsletter, and once you’ve signed up for that you’ll get a PDF copy of 11 of my most favorite, most satisfying, most delicious recipes, including raw vegan alfredo sauce, raw brownies, and a whole host of other delicious recipes you can make at home that are raw and tastes amazing. Thank you so much for joining me, and I hope to hear from you very soon. And until next time, enjoy your raw adventure.

Welcome to episode number 44 of The Raw Food Podcast. I’m your host Laura-Jane, The Rawtarian, from therawtarian.com, and today we are talking about none other than raw food storage. How long should you keep certain recipes, where should you store them, and what should you put them in? So stay tuned and I'll be back with you shortly.

Thank you so much for joining me on another episode of The Raw Food Podcast. Lately, in recent episodes, we have had a lot of amazingly fun interviews with raw food celebrities, and I have loved doing that. But today I was just looking through my email archives and I found an excellent listener submitted question that I wanted to record an answer to, so that is what we're going to do today.

It's all about raw food storage and it is, in fact, Christina from Connecticut, who writes: Hi, Laura-Jane. Would you consider recording an episode about raw food storage? I am curious both about best practices for whole foods, but also prepared items. I am finding that this has become more of an issue for me as the summer heats up. All the best from Connecticut, Christina. And not only that; she also included some really great talking points for three questions, all about raw food storage.

So she asks, number one, how long do I store particular items? Number two, location; Laura-Jane, where do you store your items? And then number three, containers; what sort of vessels or boxes or cubes am I storing my stuff in? So we are going to talk about those three excellent questions from Christina. Christina, thank you for writing in. So without any further ado, we might as well just jump right in and talk about her first question. So she wrote: Time; how long do you store particular items, especially prepared foods?

And before I jump into that answer, we are going to talk about things you should never store. Number one, smoothies. Why store a smoothie? It gets all congealed, it's all gross. Don't store your smoothies; just drink the whole thing and just be happy. So yes, I don't really like to store smoothies. If you really have to do something crazy, the one thing you can do is, let's pretend you want to make your smoothie in advance, so you can get out the door quick in the morning, well, you could take that blender, you peel your oranges, you put your greens in there, you put all your fruits into the blender and veggies and whatnot, and even the water, actually, and just pop the lid on and store that unblended in the fridge. Then in the morning, you just get it, boom, pop it on the base of your blender and you're good to go. So yes, that's one idea; I know that's a tangent.

But we don't store smoothies, because that's kind of gross. You're not gross if you do it, but they get all weird, and especially if you're new, don't do that. And number two, soups in your blender. I love a blended soup, creamy celery soup, red pepper soup, the list goes on. But again, not so appetizing being stored in the fridge, so I would say don't do that, because it's kind of gross. Again, it's just that they get all weird and then they're all cold and it's just wrong, so we're not doing that.

Next on the agenda would be salads. Of course, a green salad with dressing on it, you don't really want to store that. But what you can do is store your dressing separately in a little mason jar or whatever you like, something with a tight lid, and usually your dressing will actually stay for four or five days, that kind of thing. I also will sometimes prepare salad ingredients in advance, so I might shred up my carrots or make a big vat of shredded carrots or shredded beets and that kind of thing, but you want to store each ingredient separately, because they all have different storage times. So actually, case in point, shredded carrots, they actually don't stay shredded very long in the fridge. Meaning they don't un-shred themselves, but they kind of get wet and weird after about three days. But ultimately what you want to do here is keep your shredded or chopped veggies separately, because they all decay at different rates in your fridge, so keeping them separate is good. But onto the meat of the question, which was basically in terms of prepared foods, how long do I store them for? Well, I do eat a lot of nut pâté, so that would be like raw vegan taco meat or a walnut-based nut pâté or any of those kinds of things, or even maybe an alfredo sauce or any of those things. I'm getting hungry as we talk about this.

But basically I will keep all of those in the fridge, and I do find they keep quite well, so three days for me is generally a really good timeline for a nut pâté or some sort of weird savory thing you've made. Three days is usually really good. And that's actually one of the things I love about nut pâté is the consistency doesn't really change. You're pretty much good to go there. I tend to use up my nut pâtés quite quickly, and I think mostly that's because they're so versatile, so I might have some on a salad, some on a cracker, some formed into little balls to make almost like an explosion of protein on top of a salad. So I use them for different things, so I actually don't feel the need to freeze any of my pâtés and I don't tend to do that.

But if you were going to freeze something, I generally recommend-- you know it; if you've made a batch of something, and say you're a single person, and you look at this thing and you're like, 'Oh my gosh. This is huge; I'm never going to be able to eat this all.' Well, if you're going to freeze it, freeze it immediately, freeze it when it's fresh. Just split it in half and you can put some of that in the freezer and some of that in the fridge, and then eat the fridge one first. Because usually once something starts to get old and you're like, 'Oh, this looks kind of old and I'm really sick of it, so I'll put it in the freezer now,' and then you kind of have a bad feeling about it and you'll probably never eat it out of the freezer again. So that's a little bit about pâtés and how long to store them for. But generally I don't actually really freeze pâtés; I usually just will eat them within the three days, and to be honest, I usually just put them in a bowl with some plastic cling wrap on top of them. But in terms of for the main entrees, so things like dehydrated veggie burgers or falafel that I've made or pizza shells and that kind of thing, I actually do store most of those in the freezer.

And I think the big difference for me is I feel like those are really high value, desirable items, so if I've made 8 or 10 veggie burgers in my dehydrator, that's taken quite a bit of work. I don't want to just gobble them up or let other people gobble them all up in one day; I really want to savor them and have them over a longer period of time than the next 24 hours, because those types of things don't keep in the fridge quite as well, dehydrated items, because they tend to pick up moisture in the air from the fridge and then they get kind of all wet and weird. So for dehydrated, savory things, like I mentioned, those pizza shells, veggie burgers, that kind of thing, I will usually either eat them right away, like that day, or freeze them and usually do a mixture of them both.

So let's pretend we're talking about pizza shells here. I would maybe have a couple of those pizza shells today, and then freeze all the rest of them. And for those pizza shells, actually I just put those in a big Ziploc bag, zip it up, and pop that in the freezer. And what and why I love doing that is then, even a week down the road, maybe that afternoon I'm thinking, 'Hmm, I'd love to have some pizza for dinner,' and I'll just take out a couple of pizza shells and put those in the fridge and let them defrost, and then when it comes time for my evening meal, then I would actually probably put them in the dehydrator again. But they've already been dehydrated, so you don't really need to; it's mostly just to warm them up, or maybe they've gotten a little bit moist in the fridge, and it's just to kind of like take that last minute moisture away. So it's not like you have to dehydrate it for hours on end or anything. But if I am keeping a main in the freezer, to come back to the actual question of Christina's, if I'm keeping it in the freezer, I tend to feel like things are still fresh if they've been in there for about two weeks or less. For me, once something's been in the freezer for more than two weeks, it's probably still fine - I'm not saying you shouldn't eat it - but for me it's almost a mindset, psychological thing. I'm like, 'Oh, there's that old pizza shell in the back of the freezer. No, thank you.' So it's kind of like a mindset thing, because of course you can eat things that have been frozen for ages.

And maybe the last-- well, I could actually talk also about crackers, because-- well, let's just say this; in terms of crackers, when I make a dehydrated cracker, it usually has some very delicious nut as the main ingredient, which is quite fatty and delicious. And when you have a cracker that has a lot of fat in it, when you freeze it, it's actually going to freeze really nicely; it's not going to get all crystallized, it's not going to go weird in the freezer [inaudible [00:10:37.27] beautifully. So what I do, every time I make any crackers in my dehydrator, I will take them out and probably let them cool off, I guess, and then I will just put those all in big Ziploc bags and put those in the freezer, even if I'm going to eat some tomorrow or the next day or that kind of thing. They store beautifully in the freezer, and as I mentioned before, they are not going to get all crystalized or anything like that, if you have a really proper recipe that has a good ratio of veggies to nuts, which most of  them do. So I would basically freeze all of my crackers, and then they take so little time to defrost. A, of course they're really thin, and B, seriously, if you just take that out, put that on the counter for 10 minutes, it's going to taste the same as it did before. So they really don't actually need to defrost a lot, because it's not like they become rock solid anyway, just because of the ingredients. And especially if there's a little bit of oil in there too, they don't tend to just become like a hard ice cube or anything like that. They pretty much almost retain their consistency.

So I definitely recommend freezing all of your crackers and eating them pretty much right out of the freezer or you really only have to defrost it for 10 minutes. It depends how picky you are, I suppose, but that's definitely what I do with all of my crackers, and then that way I always know there's no questionable, like, 'Has this gone funky? How old is this?' I just kind of know that they're there for me when I want them. So that's a little bit about the cracker issue, because crackers are so handy and useful, and for me, that's the main thing I love about my dehydrator, is being able to make crackers. And then lastly, if you know me, you know I love desserts, and most of the desserts I make actually just are always stored in the freezer. The recipe just is like that. It's kind of like a lot of ice cream cakes and that sort of thing, so they should be kept in the freezer. Again, I would use that sort of two week timeline.

Now, there's other recipes, so for example, my brownies or some really dense, nutty chocolate truffles that are made from nuts. Those can actually stay in the fridge for quite a long time, like, even a week, maybe, those brownies, if they would last that long in your house. But it's just because they're mostly nuts and maybe some dates, and they just keep their consistency really well. I think most of the storage stuff is a lot about consistency. So if you have a super-fruity raspberry banana pie, that is not going to keep in the fridge very well, because you have all that fresh fruit and it's kind of dripping into the date and nut crust. So those kinds of recipes with the fresh fruits really don't keep very well. It's not so much that the food goes bad; everything gets all smushy and it's just those kind of really fresh recipes, like I said, kind of a banana raspberry pie that's just all this fresh fruit on top of a nut crust, that's just not going to keep very well.

But ultimately what you want to do is just double check on the recipe that you're making and just follow those instructions. So most of my recipes actually are frozen recipes for a reason, and a nice side effect of that, as well, is that especially if you don't want to be eating a huge cheesecake in one sitting, so that way you'll have a nice dessert that lasts for a long time in your freezer. So mostly I would say most really fresh desserts would only be a couple of days at best. A really, really nutty dessert that's really just hugely nutty, with not a lot of fruits and stuff, that could really be good for a week. And then in the freezer, you kind of have an unlimited time period there. So that's my A to Christina's Q, part one.

Then the second question that she asks is location: Where do you store particular items? Well, this is a beautiful question, and firstly what we want to do is take our produce and take it out of those bins that are in the bottom of your fridge, the murky, scary area at the bottom of the fridge. And I love to keep, and I recommend keeping all of your fresh produce on the top shelf in your refrigerator. You want to be able to see your greens, you want to be able to see what fresh fruits you have access to, and this just really keeps it the opposite of out of sight, out of mind. And you can just use those produce bins for other things that you have in your household. If you have other people, or if you're still eating some traditional, 'normal' food, you can just move those down to the lower shelf. And I think it really almost gives you an environmental cue of like, 'Ooh, this is the stuff I should be eating,' and it's right there and you don't have to bend down and grovel in those scary bins. So I definitely keep most of my produce in the fridge. Of course, there's onions and bananas and that kind of thing that you don't want to keep in the fridge, but generally I do that. Now, for fresh fruit that I like to eat myself, just like an orange, if I want to peel it and go, what I tend to do is, say, if I've purchased a bag of 10 oranges, I'll keep 8 oranges in the fridge and I'll keep 2 oranges on a fruit plate on my counter, because I like to have-- I don't like cold orange. That would hurt my teeth, I think. So what I like to do is I keep a little selection of whatever fruit and veggies that I want to have out, and then I would keep the majority of them in the fridge, and then I just kind of cycle them.

So if I eat an orange or two, then I take a cold one and plop it back on the fruit plate, and then I'm ready for my next snack. So that's produce; mostly, of course, in the fridge. And then for your sort of nightshade, if that's right word, onions, and root vegetable kind of things, you just want to keep those, of course, in a pantry with the door closed, because they like the dark. And, well, nuts and that kind of thing, where do I store those? If I was a perfect person, I would keep my nuts in the fridge probably, or even in the freezer, I guess, just because you do hear a lot about nuts going rancid, and that seems to be the recommended thing to do with nuts. I have never done this. I think, for me, if I had a separate fridge to keep my nuts and raisins and that kind of stuff, that would probably be nice. But, for me, my fridge is already kind of jammed and I have so many brazil nuts and macadamia nuts and cashews; I have a lot of nuts, so for me, I don't refrigerate them. But it is a good idea to do that, if you have the room and the space and are organized enough to be able to make that happen. But basically, so where do I store particular items? What I do is I just have most of my nuts and seeds and dried fruit and stuff, mostly the nuts, for sure, all in mason jars, and then I just have kind of a mixture. It's all in a huge pantry cupboard, so I kind of open that and I'm looking at a bunch of nuts in jars, seeds in jars, and then just some plastic sacks of whatever dried fruit or whatever random stuff in there, like chia seeds or whatnot. But I do like to keep all of those together. I kind of have my dry pantry, and then I have, I guess, the wet pantry, which would have things like honey or maple syrup, coconut oil, olive oils; that kind of thing is all together in a different area. Again, just in an unrefrigerated cabinet. And that's kind of all about where I store my items. I'm not too creative about anything. I think I'm probably just pretty normal, in that sense. I'm not an overly kitchen gadgety person or an overly organized person. It's just kind of a regular cupboard, I guess. I'm a normal person.

And number 3, Christina's question is about containers: What kinds of Tupperware or other vessels do you use to store your recipes? And I love she adds: We know you'd never use your blender to store things in the fridge. Christina's so right. This is one of my big sins that you should never do is never store a half drunk smoothie in the fridge in the blender, because it just gets all weird. What you want to do is clean your blender out right away, etc. That's me going on a tangent.

Basically, in terms of the kinds of Tupperware or other stuff I use, one of the main things that I use is I have a whole punch of medium sized Pyrex bowls that have rubberish lids. It's basically like Tupperware, but the base is glass instead of plastic. And I love those; those tend to be my go-to storage containers. So although I use mason jars for a lot of storage-related things in terms of my pantry and storing my nuts and all that kind of thing, mason jars don't tend to get used as Tupperware or storage containers, in that sense, in my refrigerator. I'm not sure if it's just because of their size; you know, they're kind of tall and skinny and I'm not storing a lot of liquids, and for me, a mason jar for storage is more for lemonade or something wet.

So I'm not really using mason jars for storage, in that sense. I think, to be honest, one of the main things you'll find in my fridge is really just some medium-sized bowls with some plastic cling-wrap on it. I do like to ensure that I can at least see into my refrigerator and see what's there. I like to open the door and be able to look through, whether it's through see-through Tupperware or those Pyrex bowls or just a simple bowl with some cling-wrap or Saran wrap on the top of it, that's kind of just how it works for me. So nothing too groundbreaking in terms of storage there, but I do think that-- I love Ziploc bags - I'm just kind of a regular girl that way - so those are the main things I would use in terms of vessels to store my prepared stuff in.

So I think those are my main answers to Christina's excellent questions. Thank you, Christina, for emailing me. If you are listening to this and you have a question for me, in terms of something you'd like me to spout off about in this podcast, I'd love to hear from you. My email is lj@therawtarian.com, and I love kind of chatting in this way. Lately, as I mentioned, I've had a lot of interviews on the podcast, but it's kind of fun just to be able to sit in the saddle here and just chat with you a little bit. Actually, in real life, in person, I'm not an overly chatty person, so it's actually kind of fun to just sit here and talk to myself about these kinds of scintillating topics. So as always, thank you so much for being here with me and I really hope to hear from you soon.

You have been listening to The Raw Food Podcast with your host, the Rawtarian. Be sure to visit me at therawtarian.com, where you can browse over 100 of my absolute favorite simple, satisfying, raw, vegan recipes that you'll find pretty quick to make and with just a few ingredients and that taste amazing. While you're there, be sure to sign up for my newsletter, and once you've signed up for that, you'll automatically get a PDF copy of 11 of my most favorite, most satisfying, most delicious recipes, including raw, vegan alfredo sauce, raw brownies, and a whole host of other delicious recipes that you can make at home that are raw and taste amazing. Thank you so much for joining me, and I hope to hear from you very soon. And until next time, enjoy your raw adventure.