- Products for Wiser Living
Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals and antioxidants. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of food storage and preparation that will preserve and even enhance their health benefits.
Author: Jo Robinson
In Ayurvedic medicine, there are said to be three main energies that affect our mind:
The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen. Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.
Author: KATE O'DONNELL
Nearly a century ago, the idea of “local food” would have seemed perplexing, because virtually all food was local. Food for daily consumption (fruits, vegetables, grains, meat, and dairy products) was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.
The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.
Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives (from permaculture to rotation-intensive grazing) that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, health care facilities, and other businesses and institutions to partner with local farmers and food producers, from purchasing to marketing.
No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, from elementary schools to fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.
Author: D. Benjamin & L. Virkler
Your food storage contains delectable delights when you know how to use it! Feasting on Food Storage offers more than 200 recipes to rotate and use your short- and long-term food storage, plus bonus sections for baby food, home remedies, and gluten-free options. With tasty recipes like Brown Sugar Muffins and Creamy Taco Soup, learning to use your food storage has never been easier or more delicious.
Author: J. Merrill, K. Sunderland
Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.
Author: Amanda Feifer
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Create delicious, healthy breads in your own kitchen. No experience required!
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, Miller's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread.
Author: Victoria Redhed Miller
A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget—and a cookbook with a strong charitable component.
While studying food policy as a master’s candidate at New York University, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program (informally known as food stamps)? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, such as spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.
The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
Author: Leanne Brown
With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.
Author: Alice Hart
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Grocery Gardening includes garden planning, planting, preparing, preserving and nutritional information for each of the more than twenty selected edibles. In addition to tips on when to harvest home grown vegetables, the authors offer advice on how to select the freshest produce at the local market, and select complementary ingredients to combine with your home-grown edibles. Jean Ann Van Krevelen, together with her team of food and gardening experts and their community of readers, encourage gardeners and non-gardeners alike to plan meals based on what is in season. Whether you buy local or grow your own, the recipes will delight your family with seasonal freshness. Also included is a chapter on preserving your harvest, with tips for freezing, drying, canning and preserving.
Author: Jean Ann Van Krevelen
Interest in local, sustainable food is at an all-time high. Devotees of farmers market and community-supported agriculture (CSA) programs, backyard homesteaders, and community gardeners all want to know more (much more) about how our food is raised. Now, seventh-generation farmer and author Forrest Pritchard introduces us to 18 heroes of the sustainable food movement.
Author: Forrest Pritchard
We know that eating well can make us slimmer and healthier—but it profoundly affects our health and longevity, too!. This life-changing book, written by top nutritionist Karen Ansel RD, is an anti-aging plan made easy. Fast moving and filled with fun nuggets of easy-to-follow advice, Healing Superfoods for Anti-Aging is divided into two sections: the first hones in on nourishing our bodies from the inside to prevent chronic disease and maximize health, while the second focuses on ways to reverse the physical signs of aging. It serves up 101 superfoods like edamame, chia, pecans, and salmon that are guaranteed to help you live longer and stronger. Ninety-six recipes contain the most potent foods proven to help you look younger, increase energy and mental focus, and lower the risk of ailments such as heart disease, strokes, cancer, and diabetes. Weekly meal plans even include special menus for anyone on gluten-free, low-carb, or vegetarian diets. Enjoy good-for-you and good-tasting dishes, including Greek-Style Tilapia, Cous-Cous with Chick Peas, a Mexican Burrito Bowl, and even snacks like Chocolate Chili Popcorn.
Author: KAREN ANSEL