Organic Food is produced by an ecological system of agricultural management that produces nutritionally superior plants, resistant to pests & disease. more→
[Contributed by Jill Nussinow, MS, RD, The Veggie Queen™] Whenever I mention that I teach pressure cooking, people respond by telling me their memories about their mother’s or grandmother’s pressure cooker. Most have a horror story to tell. more→
With snow and ice storm season upon us, it’s a good idea to prepare for a possible extended loss of electrical power. Even hurricanes, wild fires, tornadoes, and human goof-ups can take away the electricity for days and weeks at a time, leaving you with no fresh food and no way to prepare it. This brief article fills you in on the wonders of “pantry cuisine” and other resources you can use to help you prepare your family and animal buddies in an emergency. more→
As we all know, garlic preserved by any method is not a substitute for fresh, but it does have its own charms and advantages. Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs. There are six excellent methods for preserving garlic. They are freezing garlic, drying garlic, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles. more→
Who doesn’t want the benefits and enjoyment of excellent health? It can’t happen without a healthy planet. Day by day, begin building the kitchen habits that protect the air and water that goes in our bodies and the land that produces our food. Here are ten tips for a more earth-friendly kitchen. more→
Frozen food loses fewer vitamins and minerals in processing than any other of the preserved foods. The faster it is frozen, the more nutrients it retains. Freezing food is also the quickest, easiest, and safest procedure of all the techniques for preserving. more→
One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware.
I admit that I didn’t give my Crock-Pot® much thought until a few years ago when I noticed a resurgent interest in the new and improved slow cookers. I had come to associate slow cookers with tough cuts of meat and, as a vegan, had dismissed the appliance as something I could live without. more→