On this page you will find: 1. A quick description on how to use the VeggiDome, 2. Two short videos, (How to Load and How the VeggiDome works Scientifically), and 3. More info, including a link to Full Instructions that also provides a printer friendly .pdf.

 Quick Description For Operating the VeggiDome    

1.    Wash and trim an assortment of the whole vegetables, not peeled.  Make sure that your cutting surface and knife, are clean.

2.    Let the clean veggie's drip briefly, and place them into the VeggiDome

3.    Close top with the lid, unless you feel like snacking right away!

4.    Veggi's stay fresh and crisp on your table, outside of the fridge for 4 to 6 days. Important: Don't just admire the pretty display - Eat them! That's how VeggiDomes work the best! Eat up the veggi's.

5.  Rinse it out. Fill it up again, repeat!

How to Load Veggi's in Your VeggiDome

How VeggiDomes Work, Scientifically

Matching Your Rhythm With Your Veggi Display

Best results - are achieved with fresh, unprocessed, unpeeled whole vegetables. Select as many favorite veggi's as you would like to eat in the next few days and include a sample from every type of veggi you buy! Actively eat at least a few vegetables from your VeggiDome every day.

Best lasting - Whole celery, carrots, unsliced tomatoes, radishes, sugar pea pods, brussel sprouts, lettuce (whole or half leaf, not chopped,) bok choi, sunflower sprouts, and cucumber can be cut (not peeled).

Eat within two days – Broccoli (buds start to flower in several days), Kale (large leaves can start to turn yellow after 3 days, like leaves growing older on the living plant), older green beans and other rough skinned vegetables can grow tough or show brown at bruises after 3 to 5 days.

Eat tomorrow  -  Tomatoes that are cut, bell peppers that are cut, may get slick at the cut, trim this 1/8 inch off before eating and eat soon.

Basically I’m adding carrots, celery, lettuce, radishes and tomatoes. My advice to my readers will be two-fold: one, when you reach for a snack, go to the VeggiDome first. You’ll get the crunch of chips, the fiber for filling and be satisfied.
And for meal prep, start with the VeggiDome: Is there anything in there you want to sauté or steam? If so, get to it. Then start building your salad while you prepare your dinner. When the VeggiDome is empty, refill it and repeat.
— – JL Fields, Colorado Springs Vegan Cooking Academy

Ready for a Healthy Change?

With VeggiDome™ your vegetables will stay fresh, hydrated and delicious – vital and alive – for up to six days. That means no more wilted, wasted vegetables buried in your refrigerator. And it means your family will eat a lot more vegetables. In this way, VeggiDome is keeping veggies alive, in more ways than one.  

The Science Behind The Shape Of The VeggiDome

Normally, cut veggies emit a natural gas (ethylene) that can cause them, or other veggies nearby to ripen quickly when they are stored. However, with the VeggiDome this gas slips away  between the dome and lid.  It also escapes every time you open the lid to eat veggies; you refresh the air. This process helps vegetables last longer.

Most importantly, the VeggiDome maintains a humid environment that helps keep produce fresh. The life supporting moisture is supplied by the vegetables themselves. In the VeggiDome the plants can actually "drink" water from the air!  This is quite different from a refrigerator where air is quite dry and dehydrates anything that is exposed.

As time goes by, vegetables left inside, or outside the fridge will degrade. But with the VeggiDome on your table, veggies are no longer out-of-sight and out-of-mind. These are vegetables that you're soon to eat, cook with, or chop in a salad. You see the veggies every day and eat them, creating a new, healthy daily habit. This also saves money from less waste of produce formerly forgotten in the fridge. 

Food Safety in Your Home

Whenever you are bringing fresh produce into your home or preparing food in your kitchen it is best to remember that food can become contaminated with bacteria, viruses, and parasites, which can cause food-bourne illness in humans.  Contamination with food-bourne pathogens can occur at any point during the farm-to-table journey, including in the home.

Steps to decrease risk of food-bourne illness:

1) Wash hands with soap immediately prior to handling fresh produce

2) Use clean tools: clean surfaces on which vegetables are placed, clean cutting boards, and clean knives.  A common bacterial cross-contamination occurs if a cutting board has been previously used to cut raw meat, and is then used to cut vegetables, without being cleaned in between.

3) Wash vegetables in clean water

Best Results With Various Vegetables

Look into our Collaboration Opportunities!

We are a social venture, reaching out to all who help others achieve better health, in body and in mind. Imagine how using the VeggiDome will help people lose weight, stem the obesity crisis and other illnesses. VeggiDome is a very real solution and we want to share our success with YOUR efforts to educate others and to spread the word. Click on the Link below to find out more!

It's time to revise your food style!      Join the revolution.      Garden fresh, on the table.