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Category: Food & Food Storage
Food & Food Storage
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Whey Protein (Vanilla) – Biologically Active – No Antibiotics – Low-Temperature-Processed and Microfiltrated – Made From Happy Australian Open Pasture Grassfed Cows (no. 1, Vanilla, 16 oz)
NUTRITIONAL INNOVATIONS Mattole Valley Naturals Grassfed Whey Protein comes from south Australian cows that graze grass year round and are not treated with growth hormones (rBST) or antibiotics, ever. South Australia is a temperate climate zone, which allows the dairy cows to roam the open, pesticide-free pastures throughout all seasons. BIO-ENGINEERED PROCESS Bio-engineered protein-dense whole…;
Mattole Valley NaturalsPrice: $39.95
NUTRITIONAL INNOVATIONS
Mattole Valley Naturals Grassfed Whey Protein comes from south Australian cows that graze grass year round and are not treated with growth hormones (rBST) or antibiotics, ever. South Australia is a temperate climate zone, which allows the dairy cows to roam the open, pesticide-free pastures throughout all seasons.
BIO-ENGINEERED PROCESS
Bio-engineered protein-dense whole food nutrition.
INGREDIENTS
Grassfed Whey Protein Concentrate, Organic chef-grade vanilla, Pure birch xylitol, Organic coconut sugar, Mature green papaya, Non-GMO Sunflower Lecithin.
OUR VISION
The Mattole Valley Naturals farm includes fruit and nut trees, vegetables and herbs, and berries of all varieties-using permaculture practices, the garden is thriving & provides abundant nourishment. Resident quails provide fertilization, pest control, soil tilling and the occasional clutch of eggs. The implementation of solar panels, compostable toilets and a rainwater cistern aid in the quest for a waste-free lifestyle.
Creating this vision within this pristine northerly ecosystem required a lot of heart, hard work and drive. Every community rural and urban can do so too! At Mattole Valley Naturals we believe in being part of the change, and we hope you’ll follow suit.
TESTIMONIALS
Dr. Rick Moorehead said about MVNaturals, “the product line has proven an indispensable base line support for my clients in their therapeutic strategies patients report better energy, stamina, well-being and sense of nourishment.”
ORDER TODAY!IMPROVE PERFORMANCE – For improved performance and decreased recovery time during intense training. Regular use stimulates the body’s own vitality. maintaining youth, and lean body mass.
ORGANIC & WILDCRAFTED – We use no fillers, ever. All products are always organic or wildcrafted. No antibiotics, no herbicides, no pesticides, no gluten. All packaging is 100% recyclable.
CREATED BY HEALTH PROFESSIONALS – with precise synergistic proportioning, and meticulous preparation to enhance the quality of your life. The highest quality available from pasture-fed goats free of hormones and antibiotics. Low heat, minimal processed to preserve its original composition.
TRULY GRASSFED – Mattole Valley Naturals Grassfed Whey Protein comes from south Australian cows that graze grass year round and are not treated with growth hormones (rBST) or antibiotics, ever. South Australia is a temperate climate zone, which allows the dairy cows to roam the open, pesticide-free pastures throughout all seasons.
GIVING BACK – We teamed up with Prana, Goal Zero, and Chadd Konig for the Mattole Valley Naturals Sustainable Living Project, an intentional endeavor in living symbiotically with the land. The Mattole Valley Naturals farm includes fruit and nut trees, vegetables and herbs, and berries of all varieties. Using permaculture practices, the garden is thriving and provides abundant nourishment.
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Putting Food By: Fifth Edition
“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money…;
PlumePrice:
$17.00$13.59 Free Shipping
“The bible of home canning, preserving, freezing, and drying.”—The New York Times
For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
This fifth edition of Putting Food By includes:
· Instructions for canning, freezing, salting, smoking, drying, and root cellaring
· Mouthwatering recipes for pickles, relishes, jams, and jellies
· Information on preserving with less sugar and salt
· Tips on equipment, ingredients, health and safety issues, and resourcesPutting Food By
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JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded
This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended…;
JeBouffePrice: Free
This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.
You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.
Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.
Finally you will gain some hands on experience with our easy and delicious recipes.
This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.
About this second edition:
Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use.
We hope that this new revision will meet your expectations and wish you a successful canning experience and “Bon appetit”
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12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:
Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 – Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 – Canned Pears (boiling water method)
Recipe # 3 – Canned fresh tomatoes (pressure canning method)
Recipe # 4 – Canned Carrots (pressure canning method)2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 – Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 – Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 – Marinara Sauce (pressure canning method)Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 – Plum jam with cinnamon (boiling water method)
Recipe # 10 – Nectarine Chutney (pressure canning method)
Recipe # 11 – Cherries and Raspberries Spread (boiling water method)
Recipe # 12 – Kedjenou chicken (pressure canning method)By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book “JeBouffe Home Canning Recipes volume1” for even more idea.
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Hunt Gather Grow Eat: Your Guide to Food Independence
If you aren’t hunting, gathering or growing your own food you aren’t really eating – you are being fed. With threats like food contamination and genetically modified organisms from an increasingly industrialized food production program it’s clear that our food system is broken. Knowing your farmer and buying organic is a step in the right…;
CreateSpace Independent Publishing PlatformPrice: $18.99 Free Shipping
If you aren’t hunting, gathering or growing your own food you aren’t really eating – you are being fed.
With threats like food contamination and genetically modified organisms from an increasingly industrialized food production program it’s clear that our food system is broken. Knowing your farmer and buying organic is a step in the right direction. But why cede your responsibility to feed your family to others in distant fields? You are capable of securing your own food supply and in the end – a degree of food independence! Reconnect with your food heritage – Hunt Gather Grow Eat is a how to manual for the modern hunter-gatherer and homesteader to get started producing good, nutritious, true food.
This second edition adds 35,000 additional words and over 100 additional pictures.
Praise for the first edition of this book:
I haven’t enjoyed reading a non-fiction book like this in a long time … Buy Read Learn Enjoy – Survivalblog.com
My initial thought when I started reading the book was, “where was this book when I started my journey into preparedness?” – PrepperWebsite.com
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Typical books about preserving garden produce nearly always assume that modern “kitchen gardeners” will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a…;
Chelsea Green PublishingPrice:
$25.00$21.15 Free Shipping -
Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties…;
Storey Publishing, LLCPrice: Free
Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.
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Homestead Kitchen: Stories and Recipes from Our Hearth to Yours
The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders…;
Pam Krauss/AveryPrice:
$30.00$20.40 Free Shipping
The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home.
Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.Homestead Kitchen Stories and Recipes from Our Hearth to Yours
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The Hands-On Home: A Seasonal Guide to Cooking, Preserving & Natural Homekeeping
Create the DIY home you’ve always wanted with over 100 recipes, tips, and inspirational ideas from blogger Erica Strauss (Northwest Edible Life). Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking wil help you make the most of your time, effort,…;
Sasquatch BooksPrice:
$35.00$28.00 Free Shipping
Create the DIY home you’ve always wanted with over 100 recipes, tips, and inspirational ideas from blogger Erica Strauss (Northwest Edible Life). Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking wil help you make the most of your time, effort, and energy in the kitchen and beyond.
Over half of the book focuses on the kitchen with a wealth of information about how to organize and stock your kitchen to more effortlessly prepare delicious meals. A former professional chef who knows how to build flavor into simple and delicious home-cooked meals, Strauss provides delectable recipes for breakfast, lunch, dinner, and dessert like Choose-Your-Own-Adventure Granola, Forager Spring Greens Soup, Simple Crispy Chicken with Roasted Lemon Pan Sauce, and Olive-Oil Rosemary Cake with Lemony Glaze.
Strauss includes details on Basic Food Preservation techniques such as water-bath canning, pressure canning, and lacto-fermentation along with a handy year-long food preservation calendar of what to put up when. Preserving recipes are organized seasonally and include Rhubarb Syrup, Pressure-Canned Chicken Broth, Korean-Spiced Turnips, and Cranberry-Pear-Walnut Conserve.
The book also features recipes for DIY home care and personal care products like Nontoxic Laundry softener, Fizzy Bath Bombs, and Refreshing Peppermint Foot Scrub. Hands-on Home is packed with fabulous recipes, practical, no-nonsense advice, and time- and money-saving techniques. With a focus on less consumerism, Strauss provides instruction on everything you need to live more delicious and sustainable DIY lifestyle.
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation,…;
Chelsea Green PublishingPrice:
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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese―one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet―and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Ships from Vermont
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The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers
All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their…;
Chelsea Green PublishingPrice:
$44.95$32.59 Free Shipping
All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.
To make the very best cider―whether for yourself, your family, and friends or for market―you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.
The New Cider Maker’s Handbook is divided into five parts containing:
- An accessible overview of the cider making process for beginners;
- Recommendations for selecting and growing cider-appropriate apples;
- Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
- A discussion of the most important components of apple juice and how these may influence the quality of the cider;
- An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.
This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.
A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).
Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.
Ships from Vermont
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Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes
Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From picking out the…;
Chronicle BooksPrice:
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Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From picking out the perfect coop to producing the miracle of the first egg, Cole shares her now-expert insights into the trials, triumphs, and bonds that result when human and hen live in close quarters. With 125 recipes for delicious chicken and egg dishes, poultry lovers, backyard farmers, and those contemplating taking the leap will adore this captivating illustrated memoir!
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The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills
Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables,…;
Storey Publishing, LLCPrice: Free
Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
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Chicken Cookbook: Healthy Chicken Soup, Salad, Casserole, Slow Cooker and Skillet Recipes Inspired by The Mediterranean Diet (Free Gift): Mediterranean Diet Cookbook (Healthy Cooking on a Budget 1)
Family-Friendly Chicken Recipes for Busy People on a BudgetOur fast-paced lives leave us with less and less time for food planning and preparing healthy meals at home. When you don’t have a lot of time to spend on dinner and all you want is to relax with your family, these simple and easy to cook…;
Fuss-free High Protein Meals, Healthy Slow Cooker, Soups Best Sellers for Kindle UnlimitedPrice: Free
Family-Friendly Chicken Recipes for Busy People on a Budget
Our fast-paced lives leave us with less and less time for food planning and preparing healthy meals at home. When you don’t have a lot of time to spend on dinner and all you want is to relax with your family, these simple and easy to cook chicken dishes will allow you to get a great meal on the table that the whole family will love in an instant.
From the author of several bestselling cookbooks, Vesela Tabakova, comes a delicious new collection of healthy, mouth-watering Mediterranean diet recipes. This time she offers us some of the best comforting and enjoyable chicken recipes full of your favorite superfood vegetables and legumes that are simple and easy to cook whether you need a quick weeknight supper or a delicious weekend dinner.
Chicken Cookbook: Healthy Chicken Soup, Salad, Casserole, Slow Cooker and Skillet Recipes Inspired by The Mediterranean Diet is an invaluable and delicious collection of healthy chicken recipes that will please everyone at the table and become all time favorites.If you’re looking for delicious everyday chicken meals to help satisfy your family and your budget, this cookbook is for you.
***FREE BONUS RECIPES at the end of the book – 20 Easy Paleo, Gluten-Free, Fat Burning Smoothies for Better Health and Natural Weight Loss***
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Jams & Jellies: Ridiculously Easy Artisan Recipes Anyone Can Make (Summer Flavors in Jars)
Ridiculously Easy Jam and Jelly Recipes Anyone Can Make!From the author of the Healthy Cookbook Series comes a great new collection of recipes. This time she offers us easy and enjoyable recipes featuring locally grown and minimally refined fruit.Jams & Jellies: Ridiculously Easy Artisan Recipes Anyone Can Make is an essential guide for those who…;
Independently publishedPrice: $8.99 Free Shipping
Ridiculously Easy Jam and Jelly Recipes Anyone Can Make!
From the author of the Healthy Cookbook Series comes a great new collection of recipes. This time she offers us easy and enjoyable recipes featuring locally grown and minimally refined fruit.
Jams & Jellies: Ridiculously Easy Artisan Recipes Anyone Can Make is an essential guide for those who seek healthy food as it contains only simple organic Jam and Jelly family recipes without added preservatives, high fructose corn syrup or commercial pectin.
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Homesweet Homegrown: How to Grow, Make and Store Food, No Matter Where You Live
This succinct handbook is packed with practical information that will inspire and enable those who want to grow their own food and venture down the path of food independence. From choosing and starting seeds to preserving the harvest, cost effective and time-saving projects are set forth in detail. Instructions for making DIY planters and irrigation…;
AdministratorPrice: Free
This succinct handbook is packed with practical information that will inspire and enable those who want to grow their own food and venture down the path of food independence. From choosing and starting seeds to preserving the harvest, cost effective and time-saving projects are set forth in detail. Instructions for making DIY planters and irrigation systems, designs for upcycling old furniture into gardening stations, recipes for homemade organic plant sprays, charts listing dollars-and-cents breakdowns of homegrown versus store-bought produce, and growing guides for fruits or vegetables are just a few of the projects that will inspire neophyte and experienced gardeners to dig deep into sustainable living.
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Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems (Community Resilience Guides)
Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home―and they are crying out for agricultural reform. All this has made “local food” into everything from a movement…;
Chelsea Green PublishingPrice:
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Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home―and they are crying out for agricultural reform. All this has made “local food” into everything from a movement buzzword to the newest darling of food trendsters.
But now it’s time to take the conversation to the next level. That’s exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead.
Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small―issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that’s resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered?
Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local-food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.
Ships from Vermont
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Culinary Magic at the Regenerative Design Institute
Creating community through food, farm, and permaculture. This visually stunning cookbook describes the culture on a permaculture farm, philosophy about food and community, as well as provides excellent recipes. Written by an Institute of Integrative Nutrition Graduate, Carin McKay. The cookbook also contains essays from Permaculture teacher Penny Livingston-Stark and Ecology of Leadership teacher James…;
Self-PublishedPrice: Free
Creating community through food, farm, and permaculture.
This visually stunning cookbook describes the culture on a permaculture farm, philosophy about food and community, as well as provides excellent recipes.
Written by an Institute of Integrative Nutrition Graduate, Carin McKay. The cookbook also contains essays from Permaculture teacher Penny Livingston-Stark and Ecology of Leadership teacher James Stark. Photography by Michael Rauner of ‘Visionary States’ and Caroline Wallace.
Included in the book are sections talking about herbal first aid, wild food cooking, making mistakes, and cooking in community. There is a significant section about cooking paella on an outdoor fire lit by friction fire. The book is designed to be inspiring, visionary,funny and non-intimidating for any kind of cook.
To find out more check out www.culinarymagic.com and www.regenerativedesign.org.
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Vegetarian Cookbook: Incredibly Delicious Vegetarian Soup, Salad, Casserole, Slow Cooker and Skillet Recipes Inspired by The Mediterranean Diet: Weight Loss and Detox (Healthy Cooking Book 1)
Mediterranean Vegetarian Recipes the Whole Family Will Love!From the author of several bestselling cookbooks, Vesela Tabakova, comes a delicious new collection of healthy, mouth-watering Mediterranean diet recipes. This time she offers us the best comforting and enjoyable Mediterranean Vegetarian Recipes full of your favorite superfood vegetables and legumes that are simple and easy to cook…;
Fuss-Free Weight Loss Cookbook Cookbooks Best Sellers for Busy People on a BudgetPrice: Free
Mediterranean Vegetarian Recipes the Whole Family Will Love!
From the author of several bestselling cookbooks, Vesela Tabakova, comes a delicious new collection of healthy, mouth-watering Mediterranean diet recipes. This time she offers us the best comforting and enjoyable Mediterranean Vegetarian Recipes full of your favorite superfood vegetables and legumes that are simple and easy to cook whether you need a quick weeknight supper or a delicious weekend dinner.Vegetarian Cookbook: Incredibly Delicious Vegetarian Soup, Salad, Casserole, Slow Cooker and Skillet Recipes Inspired by The Mediterranean Diet is an invaluable and delicious collection of healthy vegetarian recipes that will please everyone at the table and become all time favorites.If you’re looking for delicious everyday vegetarian recipes to help satisfy your family and your budget, this cookbook is for you.
***FREE BONUS RECIPES at the end of the book – Ridiculously Easy Jam and Jelly Recipes Anyone Can Make!***
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Camping Cookbook: Foil Packet Recipes Vol. 2
Foil Packet Meals Make Quick and Easy, Delicious Camping Food! When it comes to campsite cooking, it can’t get much easier than foil packet cooking! Read FREE with Kindle Unlimited! And get more amazing foil packet recipes ideas for your next camping trip in volume 2 of the series Foil Packet Recipes Camping Cookbook collection.…;
The Cookbook PublisherPrice: Free
Foil Packet Meals Make Quick and Easy, Delicious Camping Food! When it comes to campsite cooking, it can’t get much easier than foil packet cooking!
Read FREE with Kindle Unlimited!And get more amazing foil packet recipes ideas for your next camping trip in volume 2 of the series Foil Packet Recipes Camping Cookbook collection.
One of the best things about camping is sitting around the pit and creating delicious campfire food. Between the overall feel of the outdoors and the flavor elements of fire, wood and coal, the taste of campfire cooking is unparalleled, and can leave you craving those rustic flavors all year long. This is a very good time to explore the wonderful and tasty options of campfire foil packet cooking. Foil packet cooking is a food preparation method that involves placing all of the ingredients inside a piece of aluminum foil that has been reconstructed into a sealed packet or envelope.
The benefits of foil packet cooking are many, and include:
• Less preparation and cleanup than ever before!
• Ability to bring new dishes to the campsite.
• Foil packet cooking allows for the unique melding of flavors that occurs when different food items and spices are prepared in close quarters—like in a foil packet!
• Foil packet cooking maintains the integrity of your ingredients and gives you great options for breakfast, entrees, sides and even desserts.Inside find delicious recipes for every meal of the day including snacks and desserts:
• Rise and shine breakfast recipes like the Hole in One Breakfast or the Bacon, Ham and Cheese Muffins
• Nourishing beef packets like the Foil Steak or the Meatballs Buns
• Unforgettable sausage and hot dog packet recipes like the Sausage and Cheese Mix or the Beanie Weenies
Flavorful pork foil packet recipes such as the Chinese-Style Ribs or the Pork Chops with Honey and Squash
• Easy to make chicken foil packet recipes including the Rotisserie Chicken with Mushrooms or the Grilled Lemon Chicken
• Delightful fish and seafood dishes like the Sea Bass with Carrots and Corn or Peppery Pesto Catfish
• Side dish and snack recipes like the Herbed Corn or the Popcorn Foil PacketsFresh Vegetable Foil Packets
• Fabulous foil packet dessert recipes such as Spicy Apples Surprise or the Chocolate BananasScroll back up and click the BUY NOW button at the top right side of this page for an immediate download!
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Homesteading Handbook vol. 5 Food Drying: How to Dry Vegetables (Homesteading Handbooks)
Do You Want to Learn How to Preserve Vegetables by Drying Them?The Homesteading Handbook vol. 5 provides step-by-step instructions on how to dry many of the most popular dried vegetables found in stores. You dehydrate vegetables yourself at home for pennies on the dollar compared to what they’d cost when you buy them dried. The…;
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Do You Want to Learn How to Preserve Vegetables by Drying Them?
The Homesteading Handbook vol. 5 provides step-by-step instructions on how to dry many of the most popular dried vegetables found in stores. You dehydrate vegetables yourself at home for pennies on the dollar compared to what they’d cost when you buy them dried.
The following topics are all covered in detail in the this helpful handbook:
- The benefits of drying vegetables.
- How to dry any vegetable in 8 easy steps.
- Choosing vegetables to be dried.
- Proper washing and preparation of vegetables for drying.
- How to blanch vegetables to prevent them from browning while they dry.
- Solar, oven and machine drying.
- How to condition vegetables to ensure they’re evenly dried.
- Pasteurizing vegetables to kill off harmful organisms.
- The best way to store dried vegetables.
- Step-by-step guides covering a variety of ways to dry 18 popular vegetables.
Purchase this book today to learn how to dehydrate vegetables at home.
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