- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
The document provides recipes from the Stroke Association inspired by African-Caribbean and South Asian flavors to help people lead a healthy lifestyle and reduce their risk of stroke. It includes recipes for dishes like grilled Caribbean spiced chicken with bean salad, Indian tofu and pea curry, and mint tandoori style haddock with roasted vegetables and lentils. The recipes encourage using ingredients from those regions and aim to showcase flavors that can help prevent stroke when consumed as part of an overall healthy diet.
The document provides recipes and information about cooking with teff grain. Teff flour makes very fine flour and can be used to make gluten-free baked goods like cookies, bread, pie crusts, and pancakes. It binds ingredients together like gluten when heated. A simple teff porridge recipe is included that can be flavored with cinnamon and fruit. A chocolate mint teff cookie recipe and a quick teff pie crust recipe are also summarized.
This newsletter promotes eating locally and seasonally sourced foods. Page 2 discusses the benefits of eating in-season produce, such as it being cheaper and tastier. Experimenting with seasonal ingredients is also encouraged. Page 3 features feta cheese, describing its traditional production from sheep and goat's milk and health benefits. The back page includes a recipe for a heirloom tomato and caramelized onion crostada.
This document provides recipes for 10 healing foods: blueberries, garlic, mushrooms, oats, ginger, dark chocolate, flaxseeds, kale, turmeric, and green tea. Each recipe highlights the key health benefits of the featured ingredient and includes a list of ingredients and instructions to make the dish. The dishes include blueberry muffins, garlic soup, mushroom ravioli, buttermilk pancakes with oats, a potato spinach masala with ginger, dark chocolate truffles, whole wheat bread with flaxseeds, a pasta dish with kale, and a chickpea tagine with turmeric.
This document summarizes a nutrition discussion and cooking demonstration that featured three healthy appetizer recipes: Cranberry Chicken Salad Cups made with wonton skins, Mini Spanakopitas which are low-fat Greek spinach pies, and Garbanzo Guacamole which combines beans and avocado. The demonstration emphasized making party foods that are both tasty and healthy by using ingredients like egg whites instead of whole eggs, baking wonton skins instead of frying, and reducing fat and calories in the recipes. Detailed instructions and nutrition information are provided for each of the three appetizer recipes.
This document provides recipes for 24 main dishes as part of a 24 day challenge. The recipes include slow cooker meals like slow cooker chicken burritos and fajitas as well as skillet meals like chicken and spinach skillet dish. Other recipes include turkey over brown rice, brown rice pasta, tuna salads, chili, and chicken bakes. Most recipes utilize lean proteins and emphasize whole foods with minimal added sugars.
- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
The document provides recipes from the Stroke Association inspired by African-Caribbean and South Asian flavors to help people lead a healthy lifestyle and reduce their risk of stroke. It includes recipes for dishes like grilled Caribbean spiced chicken with bean salad, Indian tofu and pea curry, and mint tandoori style haddock with roasted vegetables and lentils. The recipes encourage using ingredients from those regions and aim to showcase flavors that can help prevent stroke when consumed as part of an overall healthy diet.
The document provides recipes and information about cooking with teff grain. Teff flour makes very fine flour and can be used to make gluten-free baked goods like cookies, bread, pie crusts, and pancakes. It binds ingredients together like gluten when heated. A simple teff porridge recipe is included that can be flavored with cinnamon and fruit. A chocolate mint teff cookie recipe and a quick teff pie crust recipe are also summarized.
This newsletter promotes eating locally and seasonally sourced foods. Page 2 discusses the benefits of eating in-season produce, such as it being cheaper and tastier. Experimenting with seasonal ingredients is also encouraged. Page 3 features feta cheese, describing its traditional production from sheep and goat's milk and health benefits. The back page includes a recipe for a heirloom tomato and caramelized onion crostada.
This document provides recipes for 10 healing foods: blueberries, garlic, mushrooms, oats, ginger, dark chocolate, flaxseeds, kale, turmeric, and green tea. Each recipe highlights the key health benefits of the featured ingredient and includes a list of ingredients and instructions to make the dish. The dishes include blueberry muffins, garlic soup, mushroom ravioli, buttermilk pancakes with oats, a potato spinach masala with ginger, dark chocolate truffles, whole wheat bread with flaxseeds, a pasta dish with kale, and a chickpea tagine with turmeric.
This document summarizes a nutrition discussion and cooking demonstration that featured three healthy appetizer recipes: Cranberry Chicken Salad Cups made with wonton skins, Mini Spanakopitas which are low-fat Greek spinach pies, and Garbanzo Guacamole which combines beans and avocado. The demonstration emphasized making party foods that are both tasty and healthy by using ingredients like egg whites instead of whole eggs, baking wonton skins instead of frying, and reducing fat and calories in the recipes. Detailed instructions and nutrition information are provided for each of the three appetizer recipes.
This document provides recipes for 24 main dishes as part of a 24 day challenge. The recipes include slow cooker meals like slow cooker chicken burritos and fajitas as well as skillet meals like chicken and spinach skillet dish. Other recipes include turkey over brown rice, brown rice pasta, tuna salads, chili, and chicken bakes. Most recipes utilize lean proteins and emphasize whole foods with minimal added sugars.
This document provides tips and advice for reducing food waste and making the most of food through better storage and meal planning. It includes quick tips on storing different foods to last longer, as well as a recipe for a big fat mousakka that makes use of leftover potatoes and vegetables. The rest of the document discusses composting and provides answers to common questions about maintaining a balanced compost with greens and browns.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides a recipe for pad Thai, a popular Thai noodle stir-fry dish. It includes instructions for making the fresh and tangy tamarind sauce and cooking the rice noodles along with chicken, shrimp or tofu, vegetables like bean sprouts and carrots, and eggs. Variations are suggested such as using different proteins, sweeteners, or making it vegetarian/vegan. The history of pad Thai is discussed, noting it originated in Thailand in the 1930s and became a signature national dish emphasizing sweet, salty and sour flavors.
The Best Kept Cooking Secrets That Will Make Your Life EasierRyan C Heffernan
This document provides several cooking secrets and tips for extending the freshness and life of common ingredients. Some tips include throwing a pinch of salt into milk cartons to extend their expiration date, using potato peels to remove excess salt from soup or fruit stains from fingers, checking eggs' freshness by whether they sink or float in water, storing bread with celery or using pieces of bread to keep other foods moist while baking, and lining drawers with paper towels to absorb moisture and prevent vegetable rotting.
This document provides tips and recipes for healthy cooking and eating. It includes sections on smart cooking tricks, healthy recipes, western mix recipes, healthy food facts, and maintaining a healthy kitchen. Some key points include tips for keeping onions fresh longer and reducing cooking time for beans, recipes for palak paneer and Mexican bean salad, food facts about the vitamin content of mangoes and bell peppers, and tips for cleaning the refrigerator and microwave.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
Leftover Makeovers and Refrigerator RebootsAlice Henneman
Got some leftovers languishing in your refrigerator? Or perhaps little bits of foods that are almost past prime time to eat. Read on if their next stop is likely to be the trash can.
Give new life to still edible foods with the gallery of delicious recipe ideas in this handout. Use leftovers within 3–4 days.
Thai pumpkin soup with prawns & coconut milkDimandi Kasane
This Thai pumpkin soup recipe calls for pumpkin or squash, sweet potato, prawns, baby bok choy, coconut milk, lemongrass, garlic, shallot, ginger, chili powder, coriander, cumin, fish sauce, turmeric, brown sugar, lime juice, fresh chili, and coriander. The soup is a comforting dish during fall and winter months as the lemongrass helps support immune function. The soup is richly colored and aromatic, with the flavors balancing salty, sweet, sour and spicy components.
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
The document contains Craig Cassidy's work on creating recipe cards with a Mexican theme. It includes draft flat plans and style sheets for the cards, evaluating different designs and image/font choices. The final sections provide the completed style sheet with selected images, colors and fonts. It also includes a final flat plan layout. The document concludes by listing the source recipes that will be used from various Mexican cooking websites.
This document contains a student's work on creating recipe cards. It includes several flat plans or layout designs for the cards, with notes on keeping information from being too cramped. It also includes style sheets for different cuisine types outlining images, fonts, and color schemes. Finally, it provides the full text of several recipes for Mexican and Mexican-inspired dishes that could be included on the cards. The focus is on designing visually appealing and information-dense recipe cards.
This document is the table of contents and first few recipes from Mike's cookbook of lazy bachelor cooking. The cookbook contains two books - the first with various easy recipes like lentil soup, Brunswick stew, chicken soup, beans, stuffed peppers, bread, shortbread, biscuits and other dishes. The second book is focused on pie, including recipes for pie crust, plum and blackberry pie, and chocolate pie. The lentil soup recipe provided is adapted from a friend's recipe to be easy and requires simmering lentils, onions, spices and broth for an hour or two. The Brunswick stew recipe makes a large batch and requires simmering meats and vegetables all day.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
The document provides instructions for making several gifts in jars, including food items, bath products, and home decor. Recipes include a hearty bean soup mix, cranberry cookies, bread dip, cake in a mug mix, spiced tea mix, candy cane bath salts, sugar scrub, and scented potpourri holiday jars. Ingredients are listed to layer in jars. Labels with preparation instructions are included to attach to each gifted jar.
This recipe provides instructions for making a Thai coconut milk soup called Tom Khaa. It contains lemongrass, kaffir lime leaves, shrimp, fish sauce, chili, garlic, mushrooms, bell peppers, coconut milk, and coriander. The lemongrass and other aromatics are boiled in chicken stock before adding the other ingredients and simmering. Coconut milk is added at the end along with fish sauce to taste. The soup is served with coriander and optional brown sugar or lime juice. Variations include a vegetarian version or substituting chicken for shrimp.
This document provides recipes for baby food from 6 months to 15 months from Laura Annaert, Mamanchef. It includes over 30 recipes organized by age range, such as mullet en papillote with tomato and saffron for 6-12 months. Each recipe lists ingredients and instructions, and provides a tip or variation. The introduction discusses weaning babies onto solid foods and establishing feeding rituals. The goal is to introduce babies to a variety of flavors and involve them in meal preparation.
Evelyn Margolin from Whole Foods Market in Ridgewood visited a cooking studio to demonstrate how to make traditional Passover Seder menu items vegan. She used recipes from Vegan Holiday Kitchen to modify dishes like matzo ball soup, vegetable kugel, and coconut almond macaroons to eliminate animal products and comply with Kosher for Passover restrictions. The matzo balls were made with quinoa flakes instead of eggs. The vegetable kugel contained mushrooms for texture and potato starch instead of eggs. Coconut almond macaroons used potato starch instead of egg whites for leavening. The dishes were flavorful and satisfying for the vegan Passover Seder.
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
How will your garden grow? 60 things to try in your garden or allotmentEdenProjectWebTeam
This is a book of ideas of things to grow and make, things that other people will love when harvest time comes, and things that are more interesting, fun to grow, and nicer than the stuff you can find in a supermarket.
It includes simple things like making herb teas, growing edible flowers, and making natural vegetable dyes.
This book came out of support from the Big Lottery Fund for a project called Seeds, Soup and Sarnies that gave the Eden Project a chance to work with local families and communities to explore the benefits of growing and sharing food together.
Growing our own not only gives us good things to enjoy, it encourages us to stay active. Gardening and cooking things together is also a great way to get to know people and make friends.
It is even possible to grow things for sale and make really helpful bits of money to contribute to group activities, buying tools and generally keeping things going.
Our experience of growing is not always perfect though - often you either have a disaster with some crops and bring home nothing but some slug-chewed remnants, or things seem to go too well and you get buried under a glut that you can’t possibly get through.
Swapping, sharing and selling are all brilliant ways of dealing with shortages and gluts, but it works even better if there is a bit of planning ahead. That way everyone isn’t faced with trying to get rid of jars of green tomato chutney at the same time!
Enjoy.
A workshop focused on defining what a locavore is, and how to live a more sustainable life through eating locally grown food. Also touched upon composting and how to 'grow your own'. Check out www.foodscaper.com for my garden portfolio.
Did you know that in 1995, potatoes became the first vegetable to be grown in space?\
The potato was actually domesticated from a wild plant in a region that includes the northwestern of Bolivia and the south of Peru.
This document provides tips and advice for reducing food waste and making the most of food through better storage and meal planning. It includes quick tips on storing different foods to last longer, as well as a recipe for a big fat mousakka that makes use of leftover potatoes and vegetables. The rest of the document discusses composting and provides answers to common questions about maintaining a balanced compost with greens and browns.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides a recipe for pad Thai, a popular Thai noodle stir-fry dish. It includes instructions for making the fresh and tangy tamarind sauce and cooking the rice noodles along with chicken, shrimp or tofu, vegetables like bean sprouts and carrots, and eggs. Variations are suggested such as using different proteins, sweeteners, or making it vegetarian/vegan. The history of pad Thai is discussed, noting it originated in Thailand in the 1930s and became a signature national dish emphasizing sweet, salty and sour flavors.
The Best Kept Cooking Secrets That Will Make Your Life EasierRyan C Heffernan
This document provides several cooking secrets and tips for extending the freshness and life of common ingredients. Some tips include throwing a pinch of salt into milk cartons to extend their expiration date, using potato peels to remove excess salt from soup or fruit stains from fingers, checking eggs' freshness by whether they sink or float in water, storing bread with celery or using pieces of bread to keep other foods moist while baking, and lining drawers with paper towels to absorb moisture and prevent vegetable rotting.
This document provides tips and recipes for healthy cooking and eating. It includes sections on smart cooking tricks, healthy recipes, western mix recipes, healthy food facts, and maintaining a healthy kitchen. Some key points include tips for keeping onions fresh longer and reducing cooking time for beans, recipes for palak paneer and Mexican bean salad, food facts about the vitamin content of mangoes and bell peppers, and tips for cleaning the refrigerator and microwave.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
Leftover Makeovers and Refrigerator RebootsAlice Henneman
Got some leftovers languishing in your refrigerator? Or perhaps little bits of foods that are almost past prime time to eat. Read on if their next stop is likely to be the trash can.
Give new life to still edible foods with the gallery of delicious recipe ideas in this handout. Use leftovers within 3–4 days.
Thai pumpkin soup with prawns & coconut milkDimandi Kasane
This Thai pumpkin soup recipe calls for pumpkin or squash, sweet potato, prawns, baby bok choy, coconut milk, lemongrass, garlic, shallot, ginger, chili powder, coriander, cumin, fish sauce, turmeric, brown sugar, lime juice, fresh chili, and coriander. The soup is a comforting dish during fall and winter months as the lemongrass helps support immune function. The soup is richly colored and aromatic, with the flavors balancing salty, sweet, sour and spicy components.
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
The document contains Craig Cassidy's work on creating recipe cards with a Mexican theme. It includes draft flat plans and style sheets for the cards, evaluating different designs and image/font choices. The final sections provide the completed style sheet with selected images, colors and fonts. It also includes a final flat plan layout. The document concludes by listing the source recipes that will be used from various Mexican cooking websites.
This document contains a student's work on creating recipe cards. It includes several flat plans or layout designs for the cards, with notes on keeping information from being too cramped. It also includes style sheets for different cuisine types outlining images, fonts, and color schemes. Finally, it provides the full text of several recipes for Mexican and Mexican-inspired dishes that could be included on the cards. The focus is on designing visually appealing and information-dense recipe cards.
This document is the table of contents and first few recipes from Mike's cookbook of lazy bachelor cooking. The cookbook contains two books - the first with various easy recipes like lentil soup, Brunswick stew, chicken soup, beans, stuffed peppers, bread, shortbread, biscuits and other dishes. The second book is focused on pie, including recipes for pie crust, plum and blackberry pie, and chocolate pie. The lentil soup recipe provided is adapted from a friend's recipe to be easy and requires simmering lentils, onions, spices and broth for an hour or two. The Brunswick stew recipe makes a large batch and requires simmering meats and vegetables all day.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
The document provides instructions for making several gifts in jars, including food items, bath products, and home decor. Recipes include a hearty bean soup mix, cranberry cookies, bread dip, cake in a mug mix, spiced tea mix, candy cane bath salts, sugar scrub, and scented potpourri holiday jars. Ingredients are listed to layer in jars. Labels with preparation instructions are included to attach to each gifted jar.
This recipe provides instructions for making a Thai coconut milk soup called Tom Khaa. It contains lemongrass, kaffir lime leaves, shrimp, fish sauce, chili, garlic, mushrooms, bell peppers, coconut milk, and coriander. The lemongrass and other aromatics are boiled in chicken stock before adding the other ingredients and simmering. Coconut milk is added at the end along with fish sauce to taste. The soup is served with coriander and optional brown sugar or lime juice. Variations include a vegetarian version or substituting chicken for shrimp.
This document provides recipes for baby food from 6 months to 15 months from Laura Annaert, Mamanchef. It includes over 30 recipes organized by age range, such as mullet en papillote with tomato and saffron for 6-12 months. Each recipe lists ingredients and instructions, and provides a tip or variation. The introduction discusses weaning babies onto solid foods and establishing feeding rituals. The goal is to introduce babies to a variety of flavors and involve them in meal preparation.
Evelyn Margolin from Whole Foods Market in Ridgewood visited a cooking studio to demonstrate how to make traditional Passover Seder menu items vegan. She used recipes from Vegan Holiday Kitchen to modify dishes like matzo ball soup, vegetable kugel, and coconut almond macaroons to eliminate animal products and comply with Kosher for Passover restrictions. The matzo balls were made with quinoa flakes instead of eggs. The vegetable kugel contained mushrooms for texture and potato starch instead of eggs. Coconut almond macaroons used potato starch instead of egg whites for leavening. The dishes were flavorful and satisfying for the vegan Passover Seder.
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
How will your garden grow? 60 things to try in your garden or allotmentEdenProjectWebTeam
This is a book of ideas of things to grow and make, things that other people will love when harvest time comes, and things that are more interesting, fun to grow, and nicer than the stuff you can find in a supermarket.
It includes simple things like making herb teas, growing edible flowers, and making natural vegetable dyes.
This book came out of support from the Big Lottery Fund for a project called Seeds, Soup and Sarnies that gave the Eden Project a chance to work with local families and communities to explore the benefits of growing and sharing food together.
Growing our own not only gives us good things to enjoy, it encourages us to stay active. Gardening and cooking things together is also a great way to get to know people and make friends.
It is even possible to grow things for sale and make really helpful bits of money to contribute to group activities, buying tools and generally keeping things going.
Our experience of growing is not always perfect though - often you either have a disaster with some crops and bring home nothing but some slug-chewed remnants, or things seem to go too well and you get buried under a glut that you can’t possibly get through.
Swapping, sharing and selling are all brilliant ways of dealing with shortages and gluts, but it works even better if there is a bit of planning ahead. That way everyone isn’t faced with trying to get rid of jars of green tomato chutney at the same time!
Enjoy.
A workshop focused on defining what a locavore is, and how to live a more sustainable life through eating locally grown food. Also touched upon composting and how to 'grow your own'. Check out www.foodscaper.com for my garden portfolio.
Did you know that in 1995, potatoes became the first vegetable to be grown in space?\
The potato was actually domesticated from a wild plant in a region that includes the northwestern of Bolivia and the south of Peru.
The potato was actually domesticated from a wild plant in a region that includes the northwestern of Bolivia and the south of Peru.
It was completely unknown to the rest of the world until Spain’s conquest of the Americas in the 1600s.
It was brought back to Europe by the Spanish conquistadors sometime around the late 16th Century and was initially viewed with some hesitation.
This document provides various gardening tips and tricks, including using fallen leaves for composting instead of waste, using eggshells around seedlings to deter pests, and adding protein sources like eggs and seeds to chicken feed. It also recommends plant varieties like delicata squash and purple podded beans. Additional tips cover freezing and microwaving tomatoes, taking mooch walks in the garden, and using flowers to relieve stress.
Organic Gardening Tips To Grow Your Own Garden Naturally, Easily & Quickly.pdfMuntech1
Organic gardening has been growing in popularity duce is one of the easiest ways to do this. According to the National Gardening Association, the average gardener spends about $70 on their crops – but grows around $600 of vegetables! And we all want to be sure that the food our families are eating is as healthy as possible. An organic garden ensures the safest, healthiest produce for everyone. Follow the tips and tricks discussed here to have the vegetable garden of your dreams.
The document discusses various methods for reducing food waste, including proper food storage techniques. It notes that over 96 billion pounds of food are wasted in the US each year. An experiment tested different food storage methods on produce like bananas and carrots, finding that unwashed, ziploc-bagged produce stored refrigerated lasted the longest before spoiling. The document advocates for better food storage habits to reduce waste and help feed the millions living in poverty.
Vermicomposting Guide: Using Red Wigglers to Reduce Your Wastex3G9
This document provides instructions for vermicomposting (worm composting) indoors using red wiggler worms. It discusses the materials needed to build or purchase a worm bin, suitable bedding and food for the worms, how to care for and harvest from the bin. Vermicomposting workshops are described that teach individuals, businesses and schools how to set up and maintain indoor worm bins to reduce food waste.
Vermicomposting, or worm composting, is a method of composting organic waste indoors using red wiggler worms. The worms turn food scraps and other organic materials into a nutrient-rich fertilizer called vermicast or worm castings. The document provides instructions for setting up a worm bin, including bin materials, bedding, acceptable foods, harvesting techniques, and troubleshooting common problems. It also describes vermicomposting workshops offered by Clean Calgary Association to teach individuals, businesses and schools how to successfully compost with worms.
The document discusses 7 mistakes that waste time in the kitchen: 1) Not utilizing a crock pot to cook meals in bulk and freeze them, 2) Not realizing that time is valuable and money, 3) Not taking advantage of prepared foods from local markets, 4) Not staying ahead of kitchen messes, 5) Cooking only one meal at a time instead of bulk cooking, 6) Not using weekly meal delivery services, 7) Not utilizing technology like websites and apps to find recipes and plan meals.
The essential information that you need in order to start eating clean. This is going to help you get healthier and have that fit lean body that you deserve.
Start your weight loss journey today
With so many weight loss programs out there, it can be tough to know which plan is the best one for you. Start Your Weight Loss Journey Today with the scientifically proven diet that's helped 1 million+ people lose weight and keep it off.
Does your weight have you feeling frustrated? If so, we can help! The long-term goal of our program is to have you consume a healthy diet, get regular exercise, and practice the principles of cognitive behavioral therapy (CBT).
This is a weight loss calculator. Use it for an estimate of your weight loss potential.
Fifteen Tips for Novice Vegetable Growers; Gardening Guidebook for Norfolk, England www.scribd.com/doc/239851313 ~ Sow and So, Growing Your Own Food, For more information, Please see Organic Edible Schoolyards & Gardening with Children www.scribd.com/doc/239851214 - Double Food Production from your School Garden with Organic Tech www.scribd.com/doc/239851079 - Free School Gardening Art Posters www.scribd.com/doc/239851159 - Increase Food Production with Companion Planting in your School Garden www.scribd.com/doc/239851159 - Healthy Foods Dramatically Improves Student Academic Success www.scribd.com/doc/239851348 - City Chickens for your Organic School Garden www.scribd.com/doc/239850440 - Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica www.scribd.com/doc/239850233 - Simple Square Foot Gardening for Schools, Teacher Guide www.scribd.com/doc/23985111 ~
This document provides guidance on planning a successful vegetable garden. It emphasizes the importance of planning what to grow based on personal and family preferences, climate, available space, and how the crop will be used. Careful planning of what vegetables to grow, how much of each, and how any excess will be preserved or stored is necessary to make the best use of space and time and ensure a productive harvest. Advance planning can help avoid over-planting of crops and having more vegetables than can be eaten fresh.
This document provides cooking instructions and ideas for various dishes without traditional kitchen appliances like a stove. It begins by suggesting making grilled cheese sandwiches using an iron instead of a stove. It then provides a recipe for making breakfast sandwiches in the microwave and toaster oven. Throughout, it encourages creative problem solving and thinking outside the box to cook meals with limited resources.
Pick Your Crops
Why go to all this trouble, then run down to the local feed and
seed store and pick up whatever’s on the shelf? A simple internet
search can put you in touch with companies that sell organic
seeds and seedlings.
Look for the USDA Organic logo. Organic transplants sold in your
local gardening center will have tags or labels showing they’ve
been grown under organic conditions.
Contact your local Cooperative Extension Agents for tips on which
plants grow best in your particular area.
The Top Ten veggies include tomatoes, zucchini squash, peppers,
cabbage, bush beans, lettuce, beets, carrots, chard, and radishes.
Which part of the plant will you eat? It varies by plant.
You’ll be eating roots of plants such as carrots, beets, turnips, and
radishes; and stems of asparagus and rhubarb. You eat the leaves
of lettuce, kale, cabbage, chard, spinach, and most herbs; and the
seeds of green beans and peas.
Onions and garlic are the bulbs of those plants, while tomatoes,
eggplant, zucchini, and pumpkins are fruit because they contain
seeds. One additional tip is to plant marigolds with your veggies.
They repel insects.
Choose veggies you and your family will eat, unless you’re planning to sell the unwanted plants at a farmer’s market. Think of
herbs as well – home-grown herbs are far superior to what you’ll
find in the supermarket.
Also remember summer vacation – if you’re going to be gone, find
someone who can look after your garden and harvest those tomatoes and zucchini for you.
Fourteen LSU AgCenter agents attended a workshop to learn how to establish and teach about butterfly gardens. Through an Innovation Grant, the agents will establish butterfly gardens in their parishes and teach children about the butterfly life cycle and plants that attract butterflies. The document lists the agents and parishes that will receive new butterfly gardens.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
1. April 23, 2018
How to Store Potatoes
littlepotatoes.com/blog/how-to-store-potatoes
April 24th, 2018
How To
by The Little Potato Company
You’ve just brought home a fresh bag of Creamer potatoes and want to make sure they keep
fresh until you’re ready to cook with them. There are two common battles that you may face
when storing potatoes—potatoes growing sprouts and potatoes turning green. So, what’s the
best way to store your potatoes to keep them fresh and delicious?
Hold the sprouts
Maybe this has happened to you before: you’ve just returned from the grocery store with a
fresh bag of your favorite potatoes, and you want to make sure they stay fresh. You lovingly
place them in the cool and dark corners of your pantry…and then immediately forget you ever
bought them.
Time passes, you begin to have that feeling like you’ve forgotten something, and then the next
time you organize your cupboards you realize what’s happened. Your beloved potatoes have
started growing strange coral-like clusters that don’t look entirely edible. In fact, they look
more like they belong at the bottom of the ocean than in your stomach.
After quickly tossing them out, you vow that the next time you bring home a bag of spuds you
will keep them out of the dark.
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2. When you purchase your next bag of potatoes, you opt to keep them in a well-lit spot in your
kitchen. “They shall not be overtaken by sprouts this time!” You declare triumphantly, as you
relish in your victory over the tiny aliens emerging from your produce.
When green is not your best color
As the days pass, you start to notice your potatoes shape-shifting again, but this time they’re
not sprouting, they’re changing color. What was once a healthy and earthly hue is now a
vibrant, borderline offensive shade of green. “What is the meaning of this strange
metamorphosis?!” You demand of the heavens, crying out in anguish. How are you supposed
to find victory in this eternal potato battle between light and dark?! Where is the happy
medium? Will you ever enjoy potatoes again?!
If this speaks to your battle-weary soul, fear not. As it turns out, there are perfectly natural and
logical explanations for potatoes sprouting limbs and looking like they’ve been infused with
plutonium. And what’s more, there’s a perfectly realistic way of storing your spuds.
Why do potatoes sprout?
Fun fact: Potatoes don’t actually need soil to sprout—they just need favourable environmental
conditions. So, if you keep your potatoes somewhere that it’s cool, dark, and they have access
to moisture, they will joyously begin to spread their sprouts and grow in the shadows. The
more sprouts that grow, the more depleted their nutritional value becomes.
Why do potatoes turn green?
If you’ve ever kept your potatoes in a brightly-lit place, you may have experienced this. When
potatoes are exposed to too much fluorescent light, they will turn a surprisingly vibrant shade
of green. This happens because of chlorophyll being produced inside the potato, which isn’t
necessarily bad, but it can also cause toxins like glycoalkaloids to reproduce. When this
happens, it’s best to just find your nearest compost bin and let them move onto a better life
in the soil.
How to store potatoes and win the eternal battle of light and
dark
The answer is easier than you might think—and doesn’t require you to become a self-
proclaimed warrior against potato-kind. Turns out storing your potatoes in a cool, dark, dry
place is ideal! A temperature of around 38°F or 3°C is the ideal way to keep your potatoes cool
and out of direct light until you’re ready to cook them. Here’s a quick breakdown on
understanding the ‘Packed-On’ dates on our bags.
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3. This is especially true for Little Potatoes, which come pre-washed and ready-to-eat. Keep your
potatoes in a visible spot in your pantry, so you don’t forget they’re there. By keeping those
spuds in your sights you can turn them into something delicious the whole family will
enjoy. Learn more about where our Little Potatoes come from here.
Ready to get cooking?
You can find all our favorite recipes at our Recipe Center. Not sure where to start? Try our
Chicken Pot Pie Soup for a hearty family dinner recipe. Or, if you’re looking for something a
little lighter, try our Herbed Potato Salad for a fresh and tangy side dish.
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