Looking to master basic cooking techniques for your plant-based kitchen? Here’s a concise rundown of the most useful skills, from I’m Mad as Hell and I’m Not Going to Eat it Any More* (Perigee Books, 2011) by Christina Pirello. more→
Some time ago, I polled readers to find out what are some favorite kitchen gadgets. It turned out to be a treasury of great ideas. One of my personal favorites is an immersion blender.* We’re not huge fruit eaters in my family (we prefer our veggies!), so making smoothies most days of the week is not a big deal with this hand-held gadget, and ensures that we get our requisite 2 servings of fruit per day (of course making fruit smoothie and green smoothies is a snap with the Vitamix see below and other high-speed blenders, but those are quite an investment compared with this under-$30 item.
More and more people are starting to realize the importance of eating “local,” loosely defined as grown within approximately 100 to 200 miles. You can probably guess its benefits: eating local reduces your food’s carbon footprint and strengthens the local economy while providing you with fresher food. But how can you go local in your meal planning? Here are some easy tips to help you get started. more→
It’s worth keeping track of your garbage for a few weeks. Watch what you throw away, and ask yourself if each item you are throwing away could be replaced with a reusable substitute. more→
Carrot tops, onion skins, orange peels, and even coffee grounds can be put in an outside pile or bin of some sort, then covered with grass, leaves, and brush to decompose into a rich, dirtlike organic material full of nutrients that makes excellent soil fertilizer and is called compost. You can keep adding layers of fruit and vegetable matter, covering with leaves and grass, making the compost bin or pile your main place to discard food waste. more→
Organic Food is produced by an ecological system of agricultural management that produces nutritionally superior plants, resistant to pests & disease. Organic farming builds & maintains healthy soil through traditional methods of crop rotation, planting cover crops, releasing beneficial insects, and composting. 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→