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I'm trying to make it a practice to eat more raw veggies, but I hate the prepping process. I have a food processor, so I can chop and prep large quantities (it's a pain in the **** to use 1 or 2 veggies and then clean the thing every potential meal).

The specific foods I'm wondering about are bell peppers, mushrooms, tomatoes, carrots, and maybe even steamed broccoli (still not sure about that one yet!).

My idea is to prep the veggies every three days for salads, wraps, or whatever else I can come up with. Would this be a good or bad idea? If you need more specifics, please let me know.

Thanks!

It is a GREAT idea.

The key is to wash and dry the veggies off really well. It is the moisture that will rot them (unless you are storing in water). I prefer to not do that since I think it leeches nutrients.

Store in Tupperware, or zip lock bags. Make sure you squeeze all the air out.For broccoli, wash and dry but do not steam until you want to eat it.

Everything except the tomato will probably save for several days. To make them last longer, you should put them in separate bags and maybe even use those vacuum type ziplocks. I have not had good luck storing cut up veggies together. Tomatoes are going to get mushy as soon as you cut them up, so I would recommend using cherry tomatoes. I recently bought something called a salad bag - it's basically a super absorbent terrycloth sack. It's supposed to keep your salad veggies crisp. You might try looking for one of those.

Three days are fine for everything except maybe tomatoes which can get mushy. I do carrots, celery, radishes etc and store them in plastic containers in water and they stay nice and crisp for at least a week. I used to work at a restarant and we did that there too

don't forget the raw cauliflower. on my kitchen table there is a bowl of water with cut up carrots and celery. every time i go into the kitchen i snitch one because it is so convenient.

In a sealed container it will keep for a few days.

id say they would be grand for at least 2 days..maybe 3