 INGREDIENTS
1 tsp dried peppermint leaves 1 tsp dried ginger root (or fresh grated ginger) 1 cup boiling water Honey (optional) INSTRUCTIONS
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 INGREDIENTS
1/4 cup dried calendula flowers 1/4 cup dried plantain leaves 1/2 cup olive oil 1 oz beeswax Small jar or tin INSTRUCTIONS
 INGREDIENTS
1 onion, diced 1 Tbsp cumin 2 Tbsp butter 2 cans diced potatoes (drained) 4 c. chicken stock 1 can corn (drained) 1 cup shredded Italian cheese mix 1 cup milk 1 tsp. flour 2 cups of shredded chicken or turkey (optional) DIRECTIONS In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add chicken/turkey (if adding), potatoes, corn, and stock, bring to a boil. In the meantime, mix milk with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and Enjoy!  3 tbsp Mayo
1/4 cup Nori Komi Furikake (optional) can also use sesame seeds 6 oz imitation crab 1 avocado diced 2 cups diced cucumber 1 tbsp rice vinegar 1 tbsp reduced sodium soy sauce 3 tbsp(s) whipped cream cheese DIRECTIONS:
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This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
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On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
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How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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