Through cumulative recent-birthday power, this household has found itself in possession of a slew of new food- and gardening-related books, sending us into a tizzy of re-working our summer reading lists & experimenting with new recipes. And as long as we’re making all that effort, we might as well share it with you, yes?
So, between now & September 22, we promise to (probably) read & review (in no particular order) (subject to change):
Made from Scratch: Discovering the Pleasures of a Handmade Life
Farmer Jane: Women Changing The Way We Eat
Kitchen Essays (Persephone Classics)
Trowel and Error: Over 700 Tips, Remedies and Shortcuts for the Gardener
Deeply Rooted: Unconventional Farmers in the Age of Agribusiness
Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks
I’m planning to Julie Powell my way through this last one this summer. My original plan was to attempt a mostly-raw foods diet for the entire summer, but something about that just doesn’t make sense to me—there are plenty of very healthy non-raw foods that I eat. Much like the current push not for folks to be strict vegetarians but just to eat less meat, I think aiming to eat more raw foods is a lot more sustainable than saying, “I am on a raw foods diet.” I figure challenging myself to start preparing a bunch of new raw dishes is a good way to make sure I don’t just fall back on apples, salad & Lara bars for the raw portion of my diet.
Look forward to raw, vegan banana cocoa shakes, fruit creams, granola bars, curried cashew-pesto dip, etc.
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