• EAT YOUR GREENS

    Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.

    Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:

    • Familiar garden plants such as sweet potato, okra, beans, peas and pumpkins can be grown to provide both nourishing leaves and other calorie- and protein-rich foods
    • A variety of nontraditional alternatives readily adapted to local growing conditions(such as chaya, moringa, toon and wolfberry) can be introduced
    • Your soil can be improved … while getting plenty of vegetables by growing edible cover crops!

    Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.

    Item: 7573
  • EATING PURE IN A PROCESSED FOODS WORLD

    Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by Micro Living planning your meals around fruits and vegetables. Eating Pure in a Processed Foods World contains more than 300 gluten-free recipes. And many of these recipes can be modified to fit your individual needs, including dairy-free, nut-free, keto, and paleo. The resource book is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure, and natural foods.

    Item: 9278
  • FOOD

    With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. And they're all presented in gorgeous pictures taken by McCartney herself, along with personal stories and photos old and new.

    A professional photographer (and the daughter of Paul and Linda McCartney), the author was inspired by her mother's recipes to whip up creative, comforting, uncomplicated and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd's Pie to family favorites, including Lemon Drizzle Cake and Arty's Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And McCartney's unique bold and beautifully illuminated images are as irresistible as her food.

    Item: 6819
  • GLUTEN-FREE 101

    It can be upsetting and overwhelming to learn that you can't eat gluten, or that you need to cook for someone who can't. Gluten-Free 101 is the guide to help make the transition a simple and positive change. It explains how to select and work with the best gluten-free foods from a now extensive (and sometimes confusing) product shelf, how to continue eating healthfully, and how to master basic gluten-free cooking techniques, such as cooking gluten-free pasta and rolling gluten-free dough. There are 175 simple recipes for everyday favorites like pancakes, pizza, fried chicken, sandwich bread and cupcakes, with more than 25 beautiful recipe photos. Going gluten-free can be fun and delicious!

    Item: 6897
  • GMO FREE CHILD

    In GMO-Free Child you will discover: •Why Genetically Modified Food is so controversial and how it could be affecting the health of your child. •What many doctors are reporting about GMOs and how they have been affecting their patients. •Why adopting a healthy GMO-Free lifestyle is the best health insurance money can buy. In addition, we will explore a variety of tips, tricks and tools to help you raise your GMO-Free child. Featuring personal interviews with GMO-Free champions Jeffrey Smith (Institute for Responsible Technology), Diana Reeves (GMO Free USA) and Amber King (Moms Across America) and testimonials from several GMO-Free moms that will help guide you from farm to table with confidence and conviction. This is the GMO-Free guide you've been waiting for, packed with resources galore, including kid-friendly and allergy-free recipes that are guaranteed to warm the heart and nourish the body. Warning: You might expect any or all of the following serious side effects: improved digestion, loss of allergies, better sleep, stronger immunity, improved moods, higher functioning, better behavior and clearer thinking. As a powerful voice for your right to know what you are feeding your family, April Scott is the "Cleanfood Advocate." She believes that America is ignoring a public health emergency that is perpetuating a silent storm of illness and disease upon our vulnerable children.

    Item: 8435
  • GOOD AND CHEAP

    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.

    Item: 7635
  • GOOD VEG

    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.

    Item: 8173
  • HEALING BONE BROTH RECIPES

    Healing Bone Broth Recipes teaches readers how to incorporate bone broth into their diets with 100 family-friendly and delicious Paleo and gluten-free recipes.Sharon Brown is the founder and owner of Real True Foods, a company that makes and sells 100 percent organic, local, and free-range bone broths and soups. She is a certified GAPS Practitioner and also has a restaurant background. Whether you've been eating bone broth your whole life or have never tried it before, the simple recipes in Healing Bone Broth Recipes are sure to bring everyone together over a delicious, healthy meal.

    Item: 8006
  • HOW TO GROW MORE VEGETABLES (8th edition)

    Decades before the terms "eco-friendly" and "sustainable growing" entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. The concept that John Jeavons and the team at Ecology Action launched more than 40 years ago has been embraced by the mainstream and continues to gather momentum. Today, How to Grow More Vegetables, now in its fully revised and updated 8th edition, is the go-to reference for food growers at every level: from home gardeners dedicated to nurturing their backyard edibles in maximum harmony with nature’s cycles, to small-scale commercial producers interested in optimizing soil fertility and increasing plant productivity. Whether you hope to harvest your first tomatoes next summer or are planning to grow enough to feed your whole family in years to come, How to Grow More Vegetables is your indispensable sustainable garden guide.

    Want to read more? Preview this book: Building the Soil, Building the Future.

    Item: 1969
  • MAKE IT UP

    Ever think of making your own beauty products? In Make It Up, author Marie Rayma shares the recipes she has developed through years of trial, error, and testing to come up with the very best. This is real makeup and skin care: bright lipsticks, quality mineral powders, long-wearing eyeliners, and masks and cleansers that yield results. With easy-to-follow instruction, Make It Up provides more than 40 essential cosmetics and skin care projects so you can make just what you want, when you need it.

    Item: 8128
  • Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

    This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).

    Item: 9441
  • NATURAL ANTIBIOTICS & BOTANICAL TREATMENT

    All the information and suggestions in Natural Antibiotics and Botanical Treatments will make it easier for you to achieve health and wellness in your life, both physically and emotionally.It begins with a section on natural antibiotics and how herbal remedies work to support our body's own defenses. More than 20 common disorders are listed from A-Z so that you can find just the right herb and dosage for your disorder. Arthritis, sinusitis, bladder infections, and tonsillitis can all be treated with natural antibiotics. Also featured are often-asked questions, source information, and additional recommended forms of therapy, making this a truly useful resource to have at your fingertips.

    Item: 8186

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