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I would try to keep the vegetable whole as long as possible. Cut them up in manageable size chunks instead of blending them (except for the tomatoes and leaf vegetables). When wanting to make a smoothy, just pick some pre-cut vegetables and throw them in the blender. You could also par-boil most of the veggies and freeze them up. If wanting to blend them ...


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To a certain extent, it depends on the condiment. For things like oil or vinegar, where germs generally can't really survive anyway, there is no need for refrigeration. On the other hand, things like ketchup, mayonnaise, or any other emulsions (tahini for instance) should be kept in the fridge. It also depends on whether the pack is sealed or has come into ...



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