Cast iron pots and Dutch ovens may seem old-fashioned to some, but for those who are looking at making long-term living investments for sustainable living, this is the cookware of your dreams.
Many are trying to find healthier options to use instead of fattening condiments. This spicy peach chutney is a delicious alternative and will add some zip to your meals.
It’s capable of cooking at night or in inclement weather, and only needs about 2 hours of sunlight to heat up.
Understanding how underutilized this food source is can give you an upper-hand for a time when food may not be as readily available.
I recently found a beef carnitas recipe and wanted to play around and tweak it. Because stew meat is tough, I braise the meaty chunks on 250 degrees F for four or five hours. The meat just falls apart when you do that and is really delicious!
If it hadn’t been for the tried and tested methods my mother passed down to me we really would have had times when the kids went to bed hungry or as a family we suffered from malnutrition!
Daisy Luther’s new book, “The Organic Canner,” exemplifies the self-reliant message we all hold dear, “get back to your roots.” This book takes you down the path toward food freedom and sustaining your family with fresh, healthy foods. Read more of my review for this canning resource.
Here’s how to make an alternative heating and cooking source – a Plumber’s Stove.
Save your sanity! These make-ahead freezer meals are a savior! I have 9 healthy, pre-made meals to use any time I am in a pinch.
That savory tonic infused with fresh vegetables and herbs really does do a body good. In fact, it’s backed by science. Use these recipes today and start enjoying the health benefits from this ancient diet food.
When I look at food these days the colours amaze me. Everything is so bright, unnaturally bright.
If you ever find yourself without the comforts and convenience of modern civilization, your ability to make a fire could mean the difference between life or death.