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.
Recently I began to appreciate the sheer beauty of the Mexican tarragon in my garden. Then I learned what a delicious iced tea it makes, and from there I discovered its huge array of potential uses in the kitchen, the medicine cabinet, and the garden.
This super-short post has some commentary on home-dairying, a tongue-in-cheek recipe for raw-milk banana milkshake, and something easy and useful to do with your egg whites when you only need the yolks. There are also a few links to related resources that I hope you’ll find helpful.
Pictures and commentary from our garden, a super-simple recipe for banana milkshake (simple only if you don’t count the steps that bring the milk to the kitchen), and a brief mention of one useful thing to do with your egg whites when you only need the yolks.
The possible uses for bananas–the fruit, the foliage, and the trunks–seem almost endless. In this article I share lots of images and ideas for using banana patches as mulch producers and for an erosion control project.
The best way to get more effective at growing your own food is to make it super easy to eat something directly from your garden on a daily basis. Here are 5 categories of low-maintenance food plants (or plant parts) you might have been overlooking, and strategies for using them to build more food sovereignty into your life.
Ginger has thrived at our place since I learned to think about what it gives and what it needs in terms of its connections to the other plants around it, to me as the ginger-grower, and to me and my family as the ginger-users.
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.