I used to put off the task of rendering fat for cooking, soap making, and skin care – because it was time consuming, messy, and intimidating. After making every imaginable (and some un-imaginable) mistake, here’s the simple method I use now. Clean, odour-free rendered fat without the mess and stress.
Over time, wild edibles (weeds) can help us build deep health and resilience, offering a spectrum of nutrition that no supermarket shelf or bottle of pills can ever provide — and weeds are free! Here are six that grow almost everywhere.
When was the last time you went out of your way to eat something that tastes bitter? Wild food enthusiasts and herbalists know that the bitter taste triggers a cascade of health benefits including improved digestion, reduced cravings, and increased well-being.
Whole foods require more planning and organization than processed convenience foods, but the pay-off is worth it. The benefits include: better nutrition, a feeling of empowerment and reconnection as you learn to engage with your food closer to its source, and the satisfaction in knowing you’re taking better care of the Earth just by how you eat.
Tips and hints about eating fresh, whole turmeric + our basic recipe for Turmeric Milk, or Golden Milk.
Pesto can be made with any herb or combination of herbs and even leafy vegetables. When all you see in your garden is edible leafy greens, pesto is a great way to serve up all that nutrition in a form that’s easy and appealing to eat.
Here are two ideas for preserving leafy greens. The first is a bit of an experiment. The second is a tried and true favorite in my kitchen.
Industrialized food is a commodity, a hollow copy of what it was before it was disconnected from the web of life that gifts it to us – just as a tiger in a zoo is a hollow copy of the real, wild thing.
Assuming you’re eating the healthiest plant foods, grown in the healthiest soil, that you can find or afford, what else can you do to increase your mineral intake without using pills?
Minerals are essential to life, but they’ve become dramatically less available to us in the food we eat. This article explores why.