Sous Vide, French for "under vacuum", is the healthiest cooking method for vegetables. Steaming, boiling, and roasting cause at least 30% of the vitamins, nutrients, juices, and flavor to evaporate in the high heat. The sous vide cooking method allows all of the vegetable's nutritional integrity to stay in the bag.
So, how does it work? The sous vide method works by taking the cut raw organic vegetable and vacuum sealing it in a BPA-free plastic bag. The vacuum sealed veggies then go into a warm water bath. The heat from the water causes the vegetables to cook in their own juices, which concentrates and enhances the natural flavor of the vegetables. Once fully cooked, the vacuum sealed vegetables are blast-chilled to stop the cooking process. Since oxygen never touches our vegetables, they are able to last up to 45 days in the refrigerator as a fresh product.
Sound too good to be true? Find us in Whole Foods & Publix to see for Yourself!