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Uprisings: A Hands-On Guide to the Community Grain Revolution
by Heather Mcleod Sarah SimpsonUprisings offers practical advice to empower and inspire individuals and community groups interested in growing and eating local grains. Step-by-step instructions on everything you need to know for successful small scale grain production are rounded out by a bushel of case studies demonstrating how to develop a community grain model suitable to any group's unique needs and resources.
The Compassionate Hunter's Guidebook: Hunting from the Heart (Mother Earth News Books for Wiser Living)
by Miles OlsonWild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate, and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life, and death that as a culture we have forgotten.The Compassionate Hunter's Guidebook is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a "sport" and the animals whose lives are taken are not "game." It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including:Understanding your preyTools, techniques, and preparationThe act of the huntFrom forest to table-processing, preserving, and preparing your killA unique and comprehensive, fully illustrated guide to the complexity, ethics, and spirit of the hunt, The Compassionate Hunter's Guidebook is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling, and ultimately profound reality of our relationship with the food that nourishes us.Miles Olson has spent the past decade immersed in learning and practicing earth skills. The author of Unlearn, Rewild, his experiences living on the land have made him an expert on rewilding.
Field Exercises: How Veterans Are Healing Themselves through Farming and Outdoor Activities
by Stephanie WestlundThere are nearly twenty-five million veterans and active-duty soldiers in North America. Some experts estimate that more than one quarter of these men and women suffer from post-traumatic distress, and many other military persons experience difficulty reintegrating into civilian life. While conventionally prescribed treatments primarily involve medication and therapy, many people are discovering additional ways to manage their injuries and reduce their suffering.Field Exercises: How Veterans Are Healing Themselves through Farming and Outdoor Activities shares the compelling stories of men and women who are finding relief from stressful and traumatic military experiences, while also establishing community networks and other peer support initiatives. Stephanie Westlund examines: The deep and far-reaching connections between nature and human health The tremendous impact of stress and trauma on survivors' lives Resources and groups providing opportunities in the emerging field of "Green Care".Field Exercises offers hope for veterans searching for methods to ease the transition to civilian life and recover from military stress and trauma. This book will appeal to millions of North American soldiers, veterans, and their loved ones, doctors, psychiatrists, social workers and other caregivers, other groups struggling with high rates of stress and post-traumatic experience, and all those interested in the relationship between nature and human health.Stephanie Westlund holds a PhD in peace and conflict studies. She has been conducting research with veterans since 2009, and continues to be inspired by their courage and personal resolve to move through pain toward recovery, and their unrelenting desire to serve their communities.
Eat Your Greens: The Surprising Power of Home Grown Leaf Crops
by David KennedyOur 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 and are especially high in 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 pumpkin can be grown to provide both nourishing leaves and other calorie- and protein-rich foods Introduces a variety of non-traditional, readily adaptable alternatives such as chaya, moringa, toon, and wolfberry Explains how to improve your soil while getting plenty of vegetables by growing edible cover cropsBeginning 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.David Kennedy is the founder and director of Leaf for Life, a nonprofit organization dedicated to the elimination of global malnutrition through the optimum use of leaf crops, and is the author of 21st Century Greens and the Leaf for Life Handbook.
Seed Libraries: And Other Means of Keeping Seeds in the Hands of the People
by Cindy ConnerHistorically, seed companies were generally small, often family-run businesses. Because they were regionally based, they could focus on varieties well-suited to the local environment. <P><P>A Pacific Northwest company, for example, would specialize in different cultivars than a company based in the Southeast. However the absorption of these small, independent seed businesses into large multinationals, combined with the advancement of biotechnology resulting in hybrids and GMO seeds, has led to a serious loss of genetic diversity. The public is now at the mercy of the corporations that control the seeds.In the past few years, gardeners have realized the inherent danger in this situation. A growing movement is striving to preserve and expand our stock of heritage and heirloom varieties through seed saving and sharing opportunities. Seed Libraries is a practical guide to saving seeds through community programs, including: Step-by-step instructions for setting up a seed library A wealth of ideas to help attract patrons and keep the momentum going Profiles of existing libraries and other types of seed saving partnershipsWhoever controls the seeds controls the food supply. By empowering communities to preserve and protect the genetic diversity of their harvest, Seed Libraries is the first step towards reclaiming our self-reliance while enhancing food security and ensuring that the future of food is healthy, vibrant, tasty, and nutritious.Cindy Conner is a permaculture educator, founder of Homeplace Earth and producer of two popular instructional gardening DVDs. She is also the author of Grow a Sustainable Diet.
The Emergent Agriculture
by Gary Kleppel John IkerdLong embraced by corporations who are driven only by the desire for profit, industrial agriculture wastes precious resources and spews millions of tons of greenhouse gases into the atmosphere each year, exacerbating climate change and threatening the very earth and water on which we depend. However, this dominant system, from which Americans obtain most of their food, is being slowly supplanted by a new paradigm.The Emergent Agriculture is a collection of fourteen thematic essays on sustainability viewed through the lens of farming. Arguing that industrial food production is incompatible with the realities of nature, science, and ethics, this lyrical narrative makes the case for a locally based food system which is: Stable in the face of economic uncertainty Resilient in the face of environmental variability Grounded in stewardship of the land, on attaching value to food and the craft involved in producing it, and on respecting the dignity of farmers, consumer,s and livestockA revolution in food production is underway. Written from the vantage point of an ecologist who is also a farmer, The Emergent Agriculture is essential reading for anyone interested in food security and the potential for growing local economies. Food for thought about the future of food.Gary Kleppel is a professor of biology at the SUNY Albany, where he focuses on sustainable agriculture, conservation-based grazing, and the ecology of human-dominated landscapes. He and his wife Pam are owners of Longfield Farm, where they produce grass-fed lamb, wool, free range chickens and eggs, and artisanal breads.
The Color of Food: Stories of Race, Resilience and Farming
by Natasha BowensImagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands--hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens's quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.Natasha Bowens is an author, farmer, and creator of the multimedia project The Color of Food. Her advocacy focuses on food sovereignty and social issues.
Dude Making a Difference
by Rob GreenfieldYou want to do something for the planet, but what? Change a light bulb, install a low-flow faucet, eat organic? How about ride forty-seven hundred miles across America on a bamboo bicycle, using only water from natural sources, avoiding fossil fuels almost completely, supplying your few electrical needs with solar power, and creating nearly zero waste?Sound crazy? Maybe. But not if you're Rob Greenfield. Then it sounds like a pretty amazing way to bring your message to as many people as possible, and to have a great time doing it. Dude Making a Difference is Rob's first-person account of his incredible adventure in radical sustainability. Join him as he pedals from coast to coast in three and a half months while: Creating only 2 pounds of trash Using just 160 gallons of water Eating 284 pounds of food from grocery store dumpstersThis one-of-a-kind travelogue will inspire you to reexamine your relationship with the earth's resources. Rob's captivating stories of life on the low-impact road are rounded out by practical guides to help you reduce your personal ecological footprint and plan your own larger-than-life adventures. Author's proceeds from the sale of Dude Making a Difference will be donated to 1% for the Planet. Rob Greenfield is an adventurer and environmental activist whose creative campaigns educate and inspire. He's crossed the US twice on a bamboo bicycle, gone a year without showering, and dived into over one thousand dumpsters, all to wake people up to the impact of their daily actions and to instigate social change.
Soil Sisters
by Lisa KiviristWomen in agriculture are sprouting up in record numbers, but they face a host of distinct challenges and opportunities. Blending What Color is Your Parachute-style career advice with sustainable agriculture practices viewed through a gender lens, Soil Sisters provides a wealth of invaluable information for fledging female farming entrepreneurs.The first manual of its kind, this authoritative and comprehensive blueprint presents practical considerations from a woman's perspective, covering everything from business planning to tool use and ergonomics to integrating children and family in farm and field operations. Key topics include: Finding your niche: mid-life encore careers, younf and beginning, Boomerangs, and more From concept to crop: diversified farm start-up basics Resources, grants, and loans available especially for women farmers.Soil Sisters also contains case studies, inspirational ideas, and savvy advice nuggets from over one hundred successful women farmers and advocates. Targeted specifically to members of the fastest-growing demographic in local agriculture, this highly readable guide is practical and pragmatic "Chick Lit" for today's food scene. Lisa Kivirist is Senior Fellow, Endowed Chair in Agricultural Systems at the Minnesota Institute for Sustainable Agriculture and a national advocate for women in sustainable agriculture. She founded and directs the Rural Women's Project of the Midwest Organic Sustainable Education Service, an award-winning initiative championing female farmers and food-based entrepreneurs. Together with her husband, John Ivanko, Lisa is co-author of Homemade for Sale, Farmstead Chef, ECOpreneuring, and Rural Renaissance. Lisa and her family run Inn Serendipity Farm and Bed & Breakfast, completely powered by the wind and sun in the rolling green hills of southern Wisconsin.
Craft Distilling
by Victoria Redhed MillerMany people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada. From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller, and self- reliance expert Victoria Redhed Miller shares a wealth of invaluable information including: Quality Spirits 101: Step-by-step recipes and techniques Legal Liquor: An overview of the licensing process in the United States and Canada Raising the Bar: Advocacy for fair regulations for hobby distillersThis unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale - and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits. Victoria Redhed Miller is a writer, photographer and homesteader who lives on a forty-acre off-grid farm in northwest Washington State with her husband David. She strives to enhance her family's self-reliance through solar energy, gardening, food preservation, raising heritage poultry, blacksmithing, and other traditional skills Victoria is the author of Pure Poultry: Living Well with Heritage Chickens, Turkeys and Ducks.
Advanced Top Bar Beekeeping: Next Steps for the Thinking Beekeeper (Mother Earth News Books for Wiser Living)
by Christy HemenwayBee populations are plummeting worldwide. Colony Collapse Disorder poses a serious threat to many plants which rely on bees for pollination, including a significant proportion of our food crops. Top bar hives are based on the concept of understanding and working with bees' natural systems, enabling top bar beekeepers to produce honey and natural wax while helping bees thrive now and in the years ahead.Advanced Top Bar Beekeeping picks up where The Thinking Beekeeper left off, providing a wealth of information for backyard beekeepers ready to take the next step with this economical, bee-friendly approach. Author Christy Hemenway shares: Guidance and techniques for the second season and beyond An in-depth analysis of the dangers climate change and conventional agriculture present to pollinators An inspiring vision of restoring bee populations through organic farming and natural, chemical-free beekeeping.While continuing to emphasize the intimate connection between our food system, bees, and the wellbeing of the planet, Advanced Top Bar Beekeeping breaks new ground in the quest to shift the dominant agricultural paradigm away from chemical-laden, industrial monoculture and towards healthy, diverse local farming. See what all the buzz is about with this must-read guide for the new breed of thinking beekeeper.Christy Hemenway is the owner and founder of Gold Star Honeybees, a complete resource for all things related to beekeeping in top bar hives. A passionate bee-vangelist and advocate for natural, chemical-free beekeeping, Christy is the author of The Thinking Beekeeper: A Guide to Natural Beekeeping in Top Bar Hives.
The Planet Friendly Diet
by Cat SmileyWould you like to lose weight, feel great, and minimize the impact of your eating habits on the environment? The Planet Friendly Diet is a unique, all-inclusive blueprint for a greener lifestyle based on responsible dietary choices. Jump start your journey to optimum health with the all-inclusive twenty-one day meal plan, and then apply the information in the accompanying nutrition guide to transform short-term success into long-term, sustainable results.Leading body-transformation expert and former professional skier Cat Smiley shares her simple step-by-step program for a complete detox and reboot. The diet is meat, dairy, wheat and gluten-free, and comes with a weekly shopping list to ensure zero-waste. All single-portion recipes: Use fresh, every day ingredients Cost less than $5.00 Are under 500 calories Take no more than twenty minutes to prepareWhether you want to give your eating patterns a complete makeover or just kick start a change towards a healthier life, The Planet Friendly Diet will motivate, educate and empower you. Fully-illustrated with mouthwatering images of each internationally inspired recipe, it's like having your very own nutrition coach and personal chef. And not only will yopu lose weight, get fit, and feel great - you'll be contributing to a wider humanitarian cause. Cat Smiley is an award-winning body transformation specialist and owner of Canada's premiere weight-loss retreat for women, Whistler Fitness Vacations. A former world-class skier, she is a philanthropist, nutritionist, and master trainer.
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
by Julia Shanks Brett GrohsgalFarmers' Markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers' Market Cookbook has the answer to every prospective locavore's perennial question, "What do I do with this?"Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel "risotto" Beef roulade with cilantro mojo Cantaloupe salsaEating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers' Market Cookbook celebrates the small farmer's labor of love with recipes that showcase every crop at its best--essential reading for anyone who wants to appreciate fresh food at its best.Julia Shanks has honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. She consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues through sustainable business practices. Brett Grohsgal worked as everything from line cook to executive chef while developing and sharing his appreciation for artisanal, seasonal foods. Now he runs Even' Star Organic Farm, growing and harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the farm's own successful CSA.
Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home (Mother Earth News Books for Wiser Living)
by Gianaclis CaldwellThe craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. <P><P>Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.
The Permaculture Market Garden: A Visual Guide to a Profitable Whole-systems Farm Business
by Zach LoeksAuthor Zach Loeks brings together his passion for sustainable permaculture food production systems and beautiful, vibrant illustrations to provide a highly visual guide to the smooth integration of permaculture into the market garden, without use of major equipment or operation changes. Profiling crops and ecosystem-based systems, Loeks demonstrates a profitable, sustainable and approachable model for the future of market gardening.
Grow, Create, Inspire: Crafting a Joyful Life of Beauty and Abundance
by Crystal StevensHow can we embrace the absolute necessity of preserving and protecting the earth for our descendants, creating a future in which there is still clean water to drink, fresh air to breathe, and fresh, healthy food vital to human existence? Grow, Create, Inspire is a rallying cry, itself an inspiration urging all of us to help fill the vital need for growth -- not only of food, but also in the hearts and the minds of individuals around the globe. Focusing on step-by-step approaches to accumulating skills toward self-sufficiency, Grow, Create, Inspire is a comprehensive guide to creating a beautiful, regenerative, and deeply satisfying life, covering everything from basic and more advanced growing tips, preparing and preserving harvest, and generally greening those aspects of life which bring about happiness, including, food, art, music, beauty, and time in nature. Increasing individual happiness ultimately leads to creating positive changes in our families and communities, and empowering others to do the same. Together, we can grow, create, and inspire a new world of beauty and abundance, while helping ensure our descendants can do the same in a healthy, vibrant world. Crystal Stevens is an herbalist, writer, artist, and vegetable farmer, employing multiple platforms to share her passion for inspiring others to care for the environment, to grow gardens, and to live healthy lifestyles. Together with her husband Eric, Crystal co-manages La Vista Farm, a CSA serving 150 families. They live along the bluffs of the Mississippi River in Godfrey, Illinois, with their two children.
Last Canadian Beer: The Moosehead Story
by Harvey SawlerA look at the history of a family beer business and how they’ve managed to maintain strength in an increasingly competitive industry.Featuring important insights from the company’s current executives and employees, Last Canadian Beer: The Moosehead Story is not only a fascinating company history, but also a candid look at how a small New Brunswick business remains competitive in a difficult global marketplace. While other Canadian beer brands long ago sold out to American and European interests, Moosehead has remained fiercely independent.Last Canadian Beer is the remarkable story of a time-honored business, a complex family, and a beloved beer.
The Everyday Vegan
by Dreena BurtonDreena Burton demonstrates that anyone can prepare an array of delectable vegan dishes without compromising one's health or sense of taste. The Everyday Vegan includes recipes as well as cooking and shopping tips, meal plan suggestions, and nutritional analyses.
Chef in Your Backpack
by Nicole BassettWe all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don't always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire.Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup.Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in their entirety outdoors or with a -little preparation at home before you go.With this Chef in Your Backpack, camping and hiking never tasted so good!Nicole Bassett grew up in the wilds of northern British Columbia, Canada. After moving to Vancouver to attend school, she now lives in Toronto where, among other things, she is developing a television series based on Chef in Your Backpack.
Eat, Drink & Be Vegan
by Dreena BurtonIn Dreena Burton's first two best-selling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which were based on her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active website (www.everydayvegan.com) and blog (www.vivelevegan.blogspot.com) and has cultivated an enthusiastic audience for her family-oriented, nutritious recipes. In this, her third cookbook, Dreena turns her attention to celebratory food--imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals for two to dinner parties to full-on galas. Many of the recipes are kid-friendly, and all are appropriate for everyday meals as well.The book includes 125 recipes and sixteen full-color photographs, as well as meal plans, cooking notes, and advice on vegan wines and beers. Recipes include Lentil & Veggie Chimichangas, Thai Chick-Un Pizza, White Bean Soup with Basil & Croutons, Tomato Dill Lentil Soup, Olive & Sundried Tomato Hummus, "Creamy" Cashew Dip with Fruit, Crêpes with Maple Butter Cream, 5-Star Ice "Cream" Sandwiches, and Hemp-anola (Dreena's take on granola).Come celebrate with Dreena and impress your guests with these tempting animal-free recipes.
The Garden of Vegan
by Sarah Kramer Tanya BarnardGet tempted by an inspiring array of vegan recipes from the authors of How It All Vegan!When How It All Vegan!: Irresistible Recipes for an Animal-Free Diet was published in 1999, authors Tanya Barnard and Sarah Kramer were hailed for their fun and outlandish approach to vegan cooking, taking it out of the realm of the staid and the boring to create truly original animal-free dishes. How It All Vegan! was a Book Sense 76 selection and has sold 50,000 copies to date.The Garden of Vegan: How It All Vegan Again! picks up where the first book left off. Tanya and Sarah, vegan chefs extraordinaire, have created truly delectable, truly original new recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. Where How It All Vegan! was, in many ways, a bible for the uninitiated vegan, The Garden of Vegan goes one step further, offering recipes for a more sophisticated palate that add funky twists to familiar dishes bursting with color and flavor. At the same time, they are fun and easy to prepare, even for those of us who find boiling water a challenge.Whether you're a full-time vegan or just interested in creating fabulous animal-free meals, The Garden of -Vegan will lead you into temptation with its inspiring -array of vegan goodies. So skip that steak and forget that fish. It's time to discover how it all vegan, again!Two-color throughout, including numerous pictures.Praise for How It All Vegan!:"Written with sass, style, and a sense of humor . . . more than just a cookbook."--Bust"One of the most inviting cookbooks to come along in years."--Vegan.comTanya Barnard and Sarah Kramer appear to be mild mannered vegans, but when the two of them get together, they become mighty Vegan Warriors, writing cookbooks and kicking vegan ass! They live in Victoria, Canada.
La Dolce Vegan!
by Sarah KramerSarah Kramer is a vegan cooking superstar. Her first two books, How It All Vegan! and The Garden of Vegan, co-authored with Tanya Barnard, have sold well over 100,000 copies; How It All Vegan! won the Veggie Award for favorite cookbook of 2004 by VegNews magazine, and Herbivore magazine, in a cover story on Sarah, called her "The World's Coolest Vegan."Sarah returns with her first solo cookbook, featuring more of the delectable, easy-to-prepare recipes that vegans around the world have come to adore. For Sarah, vegan cooking--which eschews all animal products, including butter, milk, and cheese--can be an adventure in dining, without a lot of investment in time or money. In fact, most of the recipes in La Dolce Vegan! can be prepared in 20 to 30 minutes or less. From soups and salads to entrees and desserts, they are sure to inspire both committed and part-time vegans alike.At the heart of the book is Sarah's wholehearted commitment to the vegan lifestyle that has changed her life completely--from a childhood plagued with health problems to an adulthood filled with the pleasures and joys of living vegan. For Sarah, an animal-free diet will make you happier, healthier, and more content with the world around you.In addition to the wonderful recipes, there is a fun do-it-yourself section of vegan tips and non-food items. Learn to live the sweet life of veganism and you'll never look back!Recipes include: Beauty and the Beet Borscht, Mocked Clam Chowder, Roasted Cherry Tomato Pasta, Sloppy Janes, Blessed Broccoli Stir-Fry, Apple Pie Pancakes, Carob Almond Truffles, and Tomato Soup Cake.Sarah Kramer is the co-author of How It All Vegan! and The Garden of Vegan. She lives in Victoria, British Columbia, with her husband, where she manages a tattoo shop in addition to creating her vegan masterpieces and maintaining her popular website www.GoVegan.net.
The Modern Ayurvedic Cookbook
by Amrita SondhiAyurveda is a holistic healing tradition from India whose history is linked to the development of yoga. It is an ancient system in which physical and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. Ayurveda is about achieving a physical and spiritual balance through a number of means, including yoga, aromatherapy, and diet. This all-vegetarian cookbook based on Ayurvedic traditions features delectable and nutritious recipes that appeal to particular doshas, which are one's personal constitution based on physical and mental characteristics: fire (pitta), air (vata), and earth (kapha). (The book includes a dosha questionnaire so readers can determine their own.) And while the recipes are authentically Ayurvedic, they feature easy-to-find ingredients and modern-day cooking methods appropriate for busy schedules. The book also includes yoga postures, cleansing programs, and information on aromatherapy, color therapy, and Abhyanga massage. There are also suggested meat substitutions for non-vegetarians. (Ayurveda is not exclusively vegetarian, although this book is.) Written with both converts and beginners in mind, The Modern Ayurvedic Cookbook is a twenty-first-century approach to a five-thousand-year-old tradition that will restore your health, energy, and sense of well-being.
The Real Jerk
by Ed Pottinger Lily PottingerThere's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica's national dish). There are also vegetarian dishes, a chapter with kids' favorites, desserts, soups and salads, and all things Caribbean.Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you've visited before.Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto's premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.
Vive le Vegan!
by Dreena BurtonVeganism--the animal-free diet--is here to stay. And Dreena Burton, author of the bestselling The Everyday Vegan, is here to tell you how the decision to "go green" doesn't mean you have to sacrifice nutrition or flavor, and in fact will make you and your family feel healthier and more alive. Dreena and her husband became parents three years ago, and their decision to raise their daughter as a vegan from birth has made the need for an animal-free diet that is fully nutritional all the more crucial. But as Dreena demonstrates in Vive le Vegan!, there's no need to panic: there are simple methods and delectable ingredients you can use that will allow you--whether you're single or have a family--to become vegan without having to be a rocket scientist. And who said that vegan meals lack pizzazz? Not when you can make: Berry Hemp SmoothiesFresh Jicama and Cucumber SlawHearty Roasted Tomato StewCarrot-Shitake Spring RollsChipotle Veggie Bean BurritosMorrocan Chickpea PattiesApple Cardomom Cake with Creamy Lemon Maple Frosting The recipes in Vive le Vegan! also don't over-rely on the use of soy, given recent concerns about over--consumption, and many feature whole grains and hemp. They're also disarmingly easy to prepare. So it's time to give up your qualms about the vegan lifestyle and celebrate its vivid possibilities. Vive le vegan!