By Beverly Lynn Bennett, 2014 (softcover, 63 pages)
Chia: Using the Ancient Superfood was written by one of our favorite vegan chefs, Beverly Lynn Bennett. Grown as a staple crop for centuries in North, Central, and South America, chia seeds were highly prized by Aztec warriors and athletes for the sustained energy they provided. An excellent source of low-fat, plant-based protein and both soluble and insoluble fiber, chia seeds also contain eight times the amount of essential fatty acids (EFAs) found in salmon.
By Dina Falconi, 2013 (hardcover, 230 pages)
This field guide and wild food cookbook celebrates local bounty and traditional foodways; filled with beautiful, instructive botanical illustrations from Wendy Hollender, and 100 delicious, enlightening master recipes. This collaborative celebration of food and art weaves together Dina’s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy’s deft artistic skills honed over 15 years as a botanical illustrator.
By Tina Sams, 1999 (softcover, 32 pages)
A magnificent treasure full of fun facts, recipes, common techniques, and includes a brief history on incense. A delightful read that left us feeling like masters in the art of making incense. This step-by-step guide will easily instruct you how to make incense cones, sticks, smudge bundles, loose incense, resins and more! Also includes a compendium on the ingredients used, how to gauge their quality and how to incorporate them into your recipes.
By Karyn Siegel-Maier, 1999 (softcover, 169 pages)
A truly superb and engaging book filled with fun and fact. For those of us that are concerned about the amount of poisons and chemicals entering our homes, this book is sure to save the day. It is often said, that the best natural products are those we make ourselves and this is a living testament to that.
By Stephen Harrod Buhner, 1998 (softcover, 534 pages)
Ancient beers were quite different from what we know today. This beautiful and provocative exploration of the sacredness and folklore of ancient fermentation is revealed through 200 plants and hive products. It includes 120 recipes for ancient and indigenous beers and meads from 31 countries and six continents, and the most complete evaluation of honey ever published.
By Steve Meyerowitz, 2010 (softcover, 224 pages)
Say goodbye to pesticides and preservative–let your kitchen be your garden! In just one week, you can enjoy pounds of delicious young organic vegetables. As baby plants, sprouts are bursting with concentrated nutrition. As living plants, they provide the secret cell factors and phyto-chemicals that enrich our health and longevity.
By Kami McBride, 2010 (softcover, 254 pages)
This captivating book explores the ancient tradition of using herbs to enhance the health benefits and digestibility of your food. With over 250 recipes for herbal oils, vinegars, pestos, dressings, salts, cordials, syrups, smoothies and more, The Herbal Kitchen will teach you to prepare, store, and use herbs, unlocking the key to the extraordinary pharmacy that already exists in your own kitchen.