Posts

40 Top Paleo Recipes - Quick and Easy Paleo Diet Recipes

Why You Still Need to Wash Pre-Washed Salad

1 Comment

If you buy a pre-washed ready to eat bag of salad leaves, do you tip straight out onto a plate – or do you thoroughly wash it first? The whole idea of bagged salad mixes is convenience, so it’s no surprise most people don’t wash.

40 Top Paleo Recipes - Quick and Easy Paleo Diet Recipes

But how do they wash the salad before they bag it? Well it turns out diluted chlorine is commonly used. The chlorine is used to kill any harmful bacteria to ensure the lettuce is safe for our consumption. Seemingly even organic produce is allowed to use a weak chlorine solution for this purpose. Whilst there is supposed to be no trace of the chlorine 24 hours after treatment, do you trust your salad to be chemical free?

With outbreaks of e-coli and salmonella, it’s not surprising the salad growers are keen to sanitise their product. With salad available all year round the pressure is on to produce a cheap product – often meaning growers don’t provide sanitary conditions for their workers – hence the contamination risk. Unfortunately sanitising salad doesn’t remove the risk of contamination, it just makes it less likely.

So what’s the answer? If pre-washed salad could still be contaminated and could contain traces of chlorine is it worth paying the price premium?

Wash your own

A far better option is to spend a fraction of the cost buying fresh, unpackaged greens. Get rid of any wilted, torn or bruised leaves and let them sit in a sink full of ice cold water for 20 minutes. Use a salad spinner to get rid of the water and roll in paper towels to get the rest of the water out. If you store in plastic bags with paper towels to absorb any remaining water, they should remain fresh for over a week in the fridge.
If you buy a pre-washed ready to eat bag of salad leaves, do you tip straight out onto a plate – or do you thoroughly wash it first? The whole idea of bagged salad mixes is convenience, so it’s no surprise most people don’t wash.

40 Top Paleo Recipes - Quick and Easy Paleo Diet Recipes

But how do they wash the salad before they bag it? Well it turns out diluted chlorine is commonly used. The chlorine is used to kill any harmful bacteria to ensure the lettuce is safe for our consumption. Seemingly even organic produce is allowed to use a weak chlorine solution for this purpose. Whilst there is supposed to be no trace of the chlorine 24 hours after treatment, do you trust your salad to be chemical free?

With outbreaks of e-coli and salmonella, it’s not surprising the salad growers are keen to sanitise their product. With salad available all year round the pressure is on to produce a cheap product – often meaning growers don’t provide sanitary conditions for their workers – hence the contamination risk. Unfortunately sanitising salad doesn’t remove the risk of contamination, it just makes it less likely.

So what’s the answer? If pre-washed salad could still be contaminated and could contain traces of chlorine is it worth paying the price premium?

Wash your own

A far better option is to spend a fraction of the cost buying fresh, unpackaged greens. Get rid of any wilted, torn or bruised leaves and let them sit in a sink full of ice cold water for 20 minutes. Use a salad spinner to get rid of the water and roll in paper towels to get the rest of the water out. If you store in plastic bags with paper towels to absorb any remaining water, they should remain fresh for over a week in the fridge.

How Safe Is Bagged Salad Really?

Despite the chlorine treatment and promises of hygiene, studies have shown that bagged salad is one of the most common culprits when it comes to foodborne illness outbreaks. The moist environment inside the bag, combined with time spent on supermarket shelves, provides the perfect breeding ground for harmful bacteria.

Even a small nick or tear in a leaf can act as an entry point for pathogens like listeria or salmonella. Once inside, bacteria are very difficult to remove—even with washing. If you absolutely must use a bagged salad, inspect the bag closely. Avoid any with condensation, damaged leaves, or with a strong odour upon opening.

Choose Seasonal and Local When You Can

One of the benefits of shopping at your local farmer’s market or even growing your own salad greens is the increased control you have over how the produce was grown and handled. Greens harvested locally are more likely to be fresher and grown in smaller-scale operations with better hygiene standards. Seasonal greens are also less likely to be forced to grow under unnatural conditions or heavily sprayed with chemicals.

When you buy direct from a grower, you can ask how the produce was washed and stored. Many small growers use fresh water only or non-chemical alternatives such as vinegar washes or UV treatments to remove dirt and reduce bacteria.

DIY Salad Mix: The Healthier Option

Why not build your own salad mix at home? Try a combination of baby spinach, rocket (arugula), cos (romaine), and fresh herbs like parsley or coriander. Wash thoroughly, dry, and store in glass containers lined with cloth or paper towel. This gives you all the convenience of a grab-and-go salad without the risk.

To make it even easier, prep several small containers or jars with a base of greens and a few toppings like shredded carrot, chopped cucumber, or nuts. Then just add dressing when you’re ready to eat. It takes just a few extra minutes to do, and you control every ingredient.

Understanding the Chlorine Residue Risk

Though industry groups insist the chlorine used in salad washing is safe and evaporates before reaching consumers, some research suggests chlorine by-products may still be present. Chlorinated compounds can potentially react with organic matter to form substances like trihalomethanes, which have raised health concerns in large quantities.

While occasional exposure is unlikely to cause harm, regular consumption of heavily processed or treated produce may contribute to long-term chemical exposure. Washing your produce at home with a mild vinegar solution (1 part white vinegar to 3 parts water) followed by a cold rinse is a simple step you can take to remove surface residues without adding more chemicals.

The Paleo Take on Convenience

From a Paleo perspective, eating whole, unprocessed, and locally sourced food is always the priority. Bagged salad might offer a quick fix, but it’s a long way from how our ancestors would have gathered and eaten greens. Investing time into washing and preparing your food is part of reconnecting with the process of eating well. It’s also more budget-friendly and significantly reduces your plastic consumption.

Final Thoughts

Next time you're tempted to toss a bag of salad into your trolley, think twice. A little preparation goes a long way toward ensuring your leafy greens are as clean, chemical-free, and nutrient-rich as possible. Washing your own greens might take a few extra minutes, but the peace of mind—and potential health benefits—are worth it.

How to you wash yours?

Why You Need To Stop Buying Ground Beef minced mince-min

Why You Need To Stop Buying Ground Beef

22 Comments

So many recipes call for ground beef (or mince meat, depending on where you’re from). It’s on sale in every supermarket and butcher, but what exactly is in it – and should you buy it?

What Actually Is It?

The point of mince meat, is to use all of the bits of the animal that can’t be used elsewhere. Commercially produced ground beef will typically contain parts from hundreds of different carcasses. This product is also a good way to make use of old dairy cattle, and other animals that wouldn't be used for the popular cuts of meat. A pack of ground beef could contain all sorts of different parts of thousands of cows, yet the ingredients will still say “100% beef”.

Why You Need To Stop Buying Ground Beef minced mince-min

The E. Coli Risk

The other significant problem with ground beef, is the health risk.

E. Coli can get into the food chain when the dirty exterior (and particularly any faeces) come into contact with the inside of the meat – the bits that go into the mince.

In a small scale operation cross contamination like this is unlikely, but in a large processing plant, where workers are under pressure to turn around as many animals as possible, the risk is far higher. The way ground meat is made, means any bacteria that has accumulate on the surface of the meat will rapidly permeate through the whole product.

Where so many animal parts are present in one product, the risk is obviously greatly increased. To mitigate the risk, the meat is often vacuumed, washed with hot water and lactic acid, but these measures do not guarantee safety.

What’s The Solution?

For me, the solution is making my own ground beef. I have bought an old fashioned, hand operated mincer, that clamps to my kitchen counter. This means I can buy my own grass-fed organic beef, from my trusted butcher. This way I know exactly what my minced meat contains, I can make it fresh when I need it, and won’t need to store it, which will help the bacteria risk.

How to Choose the Best Cuts for Homemade Mince

If you're going to make your own ground beef, it's worth understanding which cuts are best suited for mincing. The aim is to strike the right balance between flavour, fat content and cost. Cuts like chuck, brisket, blade and round are excellent choices for homemade mince. These parts of the animal offer a good fat-to-meat ratio and are generally more affordable than premium steaks or roasts. If you're after a leaner mix, you might opt for topside or silverside, trimming excess fat before mincing.

For Paleo recipes where you want more richness—such as meatballs, burgers or ragu—a fattier cut like brisket can add depth of flavour and better texture. You can also experiment by blending cuts, such as 70% chuck with 30% brisket, to customise your mince to your preferences. This flexibility is one of the key advantages of ditching pre-packaged mince in favour of freshly ground meat at home.

Equipment You Can Use to Mince Meat at Home

If you’re new to making your own mince, don’t worry—you don’t need to invest in expensive commercial gear. There are several accessible ways to get started:

  • Manual mincer: Old-school, reliable, and doesn’t need electricity. Great for small batches and full control.
  • Electric mincer attachment: If you already own a stand mixer (like a KitchenAid), you can usually get a mincing attachment, making the process fast and efficient.
  • Food processor: Not ideal for large batches but works in a pinch. Pulse chilled chunks of meat to avoid turning it into mush.

Remember to partially freeze your meat before grinding—it helps maintain texture and ensures a clean grind rather than a smear.

Storage Tips for Freshly Ground Meat

Homemade mince doesn’t contain preservatives or gases used in supermarket packaging, so it’s important to store it safely. Use your freshly minced beef straight away if you can. If not, portion it out and freeze it immediately. Vacuum-sealing is ideal, but if that’s not available, wrapping it tightly in cling film and then placing it in a freezer bag works well too.

Label your bags with the cut used and the date it was minced. Freshly ground meat keeps well in the freezer for up to three months. If you want to prep ahead, you can also season and shape meat into burger patties or meatballs before freezing to streamline your weeknight cooking.

Benefits of Homemade Mince Beyond Safety

Making your own ground meat goes well beyond the obvious health and safety benefits. It can also be a game changer for taste and texture. You’ll notice your homemade burgers are juicier, your meat sauces are richer, and your meatballs hold together better—without needing binders or fillers.

When you buy packaged mince, you have no control over the grind size or the type of meat used. At home, you can decide whether you want coarse mince for chunky stews or a finer grind for delicate dishes like koftes or dolmades. You’ll also avoid gristle, sinew, and mystery bits that too often lurk in commercial options.

Reducing Waste and Making Use of the Whole Cut

Another perk of grinding your own beef is being able to use odd-shaped cuts or trimmings. If your butcher offers discounted off-cuts or bones, you can make the most of your purchase. After removing bones for stock, any leftover meat can be minced and used in soups or pies.

This approach not only saves money but also supports a more sustainable, nose-to-tail philosophy of eating. By honouring the whole animal, you minimise waste and move away from the industrial mindset of eating only prime cuts.

Recipes That Truly Benefit from Homemade Mince

If you’ve never made your own mince before, you might be surprised how transformative it is in everyday recipes. Try it in dishes like:

  • Stuffed capsicums: Use your custom mince mix for a more flavourful and tender filling.
  • Chilli con carne: Especially with a blend of brisket and chuck, this dish becomes deeply savoury and satisfying.
  • Bolognese: A longer, slow-cooked version made with coarse ground meat develops a rich and authentic flavour.
  • Scotch eggs or meatloaf: Homemade mince binds better, making it ideal for Paleo baking and frying recipes.

Watch Out for Filler Ingredients in Store-Bought Mince

Even when labelled “100% beef,” some supermarket mince can contain fillers or added water, especially in lower price ranges. You might notice excess liquid released during cooking, causing your mince to stew rather than brown. This affects both taste and texture, especially in recipes like burgers or meat sauces.

With homemade mince, what you see is what you get. You’ll know that the moisture comes from the meat itself, not additives or saline injections. This purity is especially important for anyone with food sensitivities or following a strict Paleo or elimination-style diet.

Final Thoughts on Ditching Packaged Mince

It might take a few extra minutes to grind your own meat, but the results are more than worth it. You’ll gain total control over your ingredients, reduce your risk of foodborne illness, and unlock better flavour and nutrition in your meals. Whether you're cooking for one or feeding a Paleo-loving family, switching to homemade mince is one of the easiest and most effective upgrades you can make to your kitchen routine.

If you haven’t yet tried making your own, I encourage you to give it a go. It’s a small step that can have a big impact—on your health, your cooking, and your confidence in the food you’re serving.

Do you make your own ground meat? I’d love to hear your thoughts on minced meat, and whether you’re happy to buy it, or make your own.