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Diet and Nutrition
|There are 48 products in this department|
Popular Kitchen: Canning & Preserving; Yes You Can! Preserve your bounty at its peak. If you are new to food preservation this is a great place to start! Covers canning, freezing, drying, root cellaring plus pickling & fermentation.
The Home Creamery by Kathy Farrell-Kingsley. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses.
In this handy guide, expert gardener Linda Larson takes you through every step of the gardening process, from planting seeds to making dinner. The book is divided into easy to use sections for fruits, vegetables, flowers, medicinal herbs, and culinary herbs. Contains lots of recipes of your favorite foods.
From Asparagus to Zucchini is more than just a cookbook. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!
Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage, and a number of recipes. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year.
Catching Fire. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew.
The Raw Milk Revolution by David Gumpert. Forward by Joel Salatin. Fighting for one of the most fundamental of liberties, the right to choose our food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal crackdown on raw milk dairies, as seen through the eyes of milk producers, regulators, scientist, prosecutors, and consumers.
Discover over 100 original, healthful recipes, facts about commercial dog food, proper nutrition and how to feed you dog for optimal health, supplementing with herbs, vitamins, and minerals. Holistic strategies for preventing, managing, and treating health issues, including allergies, cancer, and diabetes, and remedies for special needs dogs.
Food, Inc. The movie Food, Inc. is shaking up our perceptions of what we eat. This is the book that this powerful documentary is based on. With 13 essays, most written especially for the book, icons of the movement to deconstruct the food industry in America provides the facts behind the problems and show what you can do to make a difference. Do you know how many toxins and poisons are in your food?
Nourishing Traditions. Nutrition researcher Sally Fallon unites the wisdom of the ancients and the way they prepared food to maximize nutrition with the latest independent research. Contains 700 delicious recipes that include meat, butter, animal fats and whole grains.
Wild Fermentation. Celebrate Live Foods! Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine. These vital and life giving foods -at the forefront of the "food as nutrition" movement-provide incredible health benefits and are delicious to eat and easy to make! Since the beginnings of human culture, we have been nourished by fermented food--bread, coffee, chocolate, beer, wine, cheese, miso, sauerkraut and yogurt are a few of the most familiar--relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed as it is by industrial food processing.
The Whole Soy Story: The Dark Side of America's Favorite Health Food by Kaayla T. Daniel, PhD, CCN. Introduction by Sally Fallon, author of Nourishing Traditions. This book tells the truth about soy that scientists know, that you need to know and that the soy industry has tried to supress. In this groundbreaking expose Dr. Daniel explodes the myths about soy. Soy is not a health food, not the answer to world hunger, not a panacea and has never been proven safe. Hundreds of epidemiological, clinical and laboratory studies link soy to malnutrition, digestive problems, thyroid dysfunciton, cognitive decline, reproductive disorders, immune system breakdown, even heart disease and cancer. Most at risk are children given soy formula, vegetarians who eat soy as their main source of protein and adults self-medicating with soy foods and supplements. All fact and no fiction this book provides the information you need to determine which studies are valid, which justify hope, which are mere hype - and why.
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