Reheating Cooked Vegetables

[hans89]

Hello everybody,

I was wondering whether it is recommended to reheat cooked vegetables. Before, I read that it isn't advised because cooked vegetables produce harmful substances when stored, so they should only be eating freshly cooked.

So what do you think, is it ok to reheat? Just occasionally or regularly? Just reheat them once or is twice also ok? Or should it be avoided?

Looking forward to hear some opinions

All the best

-Hans

[Dottie Roseboom]

Hi Hans,

There are many opinions about re-heating leftover veggies. Personally, I tend NOT to keep quickly cooked veggies for more than 4 hours, as they do not have much vitality when left-over. And I usually do NOT re-heat them. Sometimes, I will use leftover greens, such as kale, or collard greens, as a garnish on stews. They also make a nice salad, tossed with a few new veggies, seeds, sprouts, and dressing.

Longer-cooked veggies, such as a nishime, kinpira, dried daikon dish, or seaweeds can be saved until the next day. I usually don't reheat these either - unless I make them into a stew.

The reason that I do NOT reheat veggies is that the 2nd heating tends to make them a bit more contracting, instead of relaxing. My condition is such that I don't need any more pressure. I believe that many people in today's world need less stress & pressure, and more freshness in their lives. Eating less cooked foods will help us to relax.

I would be interested in your reference about cooked foods creating harmful substances when stored. Was it referring to a microbial build-up?

Dottie

[hans89]

Hi Dottie,

thanks for the info! I read that about cooked vegetables in Sally Fallon's Nourishing Traditions (not exactly a macro book ) but I don't remember where... If I find it, I'll post the result here. If I remember correctly, it said that nitrates and other undesirable chemical compounds (is that the right word?) build up in the veggies.

All the best

-Hans

[Dottie Roseboom]

Hi Hans,

Yes, nitrates are naturally found in many veggies. However, I did not know that storing them would increase the nitrates. Perhaps that is another reason to cook fresh veggies for each meal.

It's usually recommended for babies to avoid nitrates, however, some studies suggest that nitrates may help control heart disease in adults. (links)

Chemical in Vegetables Keep Blood Vessels Healthy( Nitrates a chemical found in vegetable...)

Nitrites, Nitrates May Cut Heart Damage, Nutrients In Vegetables And Meats May Help Protect From Heart Attack Damage - CBS News

It's always good to keep open minds & review what we've been taught with common sense.

Peace,
Dottie

[bbmaddy]

Was totally unaware to these facts. I have to reheat them and I am sure there are many others like me who have no other options. This is because I have to get out once the food is made for my daily job and I am all alone. After a hard day there is no way one has the urge to cook them afresh, so I suppose all the harmful effects are being sustained by people who have a similar lifestyle like me.

[Klara]

Hi bbmaddy,

there are no "have to's" in macrobiotics - there are discoveries, and paths and goals - to eat as fresh as possible is a goal. And on the way to the goal there are different paths. So never say never.

As we enter (that is if you live in the same climate) the colder months, one can cut their vegetables larger, even cook them whole, and for longer - so the preparation time might be a little easier for you.

I know an excellent mb cook, who because of making dinners for large amounts of people, will do her vegetable preparations ahead of time - I'm assuming that means all the cleaning and cutting - it's an option - that is, cut it when you have time, and then you only need to put it on the fire when you're ready to eat.

Also look at your recipes - make the more complicated ones when you have more time, when it's not a work day, and make the simpler ones when you return from home.

Again, there are different solutions - realize this is all a process, and if you're open, perhaps other ideas can come to you.

Also, perhaps you can have some vegetables that can be reinvented, as suggested by Dottie, adding something new to them, or adding the vegetables to another dish.

You didn't mention how long you've been at this - perhaps further along the road you'll find one of the benefits is that you will have increased energy, and then you will want to cook fresh vegetables after work.

But don't worry, it's a process, so just every now and then try something new and be ready for changes.

Klara

[Dottie Roseboom]

Excellent advice, Klara.

Hopefully, bbmaddy, you can reach the place where you could at least fix a boiled salad after work. As Klara mentioned, the veggies could be prepped ahead of time. And then after work, just bring a small amount of water to boil, and blanch each veggie for just 1 - 2 minutes. If the salad is comprised of only 3 veggies, it can be finished in less than 10 minutes. A simple dressing of rice vinegar & olive oil is quick. Sometimes, I add a sprinkle of sunflower seeds.

Just a small blanched salad will add lots of good taste & lightness to a meal of re-heated soups or grains. Even if a salad can not be fixed every day, a few times a week will help. Wishing you the best of everything.
Dottie Roseboom

[WonderlandAlli]

If its like that for veggies, is it the same for rice and barley? Often I'll make some rice and barley ahead of time and store it in the fridge, and my husband uses portions of it in his lunches for work over a couple of days.