When we first transitioned to a plant based diet, we found there were some foods that we loved to eat but did not love to prepare because it seemed like so much work! We quickly burned out on washing and cutting romaine lettuce, probably because our family can put away an entire head of lettuce in one meal, so it seemed like we were doing it just about every day. Other "challenging" food items were cabbage, avocado, and pineapple. Over the past year and a half we have learned how to prepare each of these foods quickly and easily, and we thought it would be information worth sharing!
We used to prepare romaine lettuce by washing each leaf individually and then cutting or tearing them one by one–ugh! Now we put the whole head of lettuce on our cutting board, and starting at the leafy tips, cut all the way through the whole head at about 1 inch intervals. Discard the last couple of inches.
Next, make a series of cuts about 1 inch apart that are perpendicular to the first cuts in order to make bite-sized pieces.
Now transfer all of the lettuce to a large bowl, cover with water, and add 1/8-1/4 cup apple cider vinegar to the water. Allow the lettuce to soak for 2-3 minutes. This will rid your lettuce of dirt as well as help eliminate any pesticides or other unwanted residue.
Finally, drain the lettuce and, if possible, spin it dry in a salad spinner. I think a salad spinner is a must for anyone pursuing a plant-based diet. Soggy lettuce is just . . . yuck! (A large, sharp knife is another must to be sure).
For a great tutorial about the best way to cut and peel and avocado, click here.
To see my preferred method for preparing pineapple, click here.
And for advice on how to shred cabbage without going crazy, click here.
Happy plant based eating 🙂