Healthy Frozen Food - An Oxymoron?

We think of frozen food is a modern idea, but ancient people in the Andes used to bury potatoes in the frozen soil to keep in winter and the Romans sent asparagus to the Alps where it was buried in the snow until needed out of season. In Scandinavia the traditional way to preserve food was to make a larder in the ice. The Inuit did the same thing, burying caribou and whale in underground "freezers".

In the sixties and seventies when home freezers were the latest appliances in many kitchens there were lots of books and articles about freezing your own produce  - warnings about the need to blanch, label and date things abounded. That early enthusiasm has diffused and though we still have freezers I think most of us just buy the majority of their contents in packets from the supermarket. Frozen food has gotten a bad rap, probably unfairly. Some frozen veggies, for instance, are actually healthier than fresh ones because they're fast frozen right after picking and lose fewer nurtrients. And using your freezer to stock with healthy selections that can prevent eating out is also good for your health (and budget). Frozen vegetables are less nutritious that fresh vegetables typically only if you live on a farm or have your own garden and can cook your vegetables within several hours of picking them.  The nutrient levels in vegetables drop when stored and shipped. If you add on the number of days they sit in your fridge, you could be losing much of their health benefits. Frozen vegetables are flash frozen immediately when picked, so they retain most of their nutrients.

Here is an example of a healthy frozen food: these pizza bases mean that a quick home made snack can be made by anyone in the family and they get to choose their own toppings. These are far healthier than store bought frozen pizzas with preservatives and other unsavory ingredients.

Pizza Bases - this makes 2 large pizzas or lots of small individual ones

1 1/4 cup warm (hand hot) water
1 packet instant yeast
3 1/2 cups plain unbleached flour
1 teaspoon sea salt
1/4 cup cooking oil or olive oil
1 pinch sea salt

Combine the warm water and the yeast and leave for a few minutes until it become frothy. Sieve flour and salt into a large bowl, make a well in the centre and add the yeast mixture and the oil. Mix well together and knead until smooth. Roll into a ball and place in a lightly greased bowl. Cover and leave in a warm place for at least an hour, preferably two. Now turn the dough onto a floured surface and then divide – either in to two large pieces or 6 or 8 small ones. Roll out each one into a round until they are the needed thickness depending upon what you want – this can vary from the thin and crispy to a thicker, doughier version. If you want to, turn up the edges to make a rim. Layer with greaseproof paper before placing them all in a plastic freezer bag, label, seal and freeze.. Just think of the money you will save - enjoy.

Divide dough into two. Roll out each half onto a floured surface, until you have the desired thickness.
Make sure pizza base is the same thickness all over by pressing with the flat of your hand and mould it into shape.
Pinch up the edges, so the edge of your pizzas will be slightly raised.
Choose a topping (see other recipes) and cook in a moderately hot oven.