tag:blogger.com,1999:blog-10862307.post6552569732233829112..comments2023-05-08T07:25:36.341-04:00Comments on Gaia's Gifts: Top 10 Actually Healthy Budget Pantry EssentialsDarcey Bluehttp://www.blogger.com/profile/14590696744520619452noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-10862307.post-68158895527757176902009-02-02T10:29:00.000-05:002009-02-02T10:29:00.000-05:00exellent post! I love the further recommendations....exellent post! I love the further recommendations. It's challenging for folks to get a handle on what exactly good nutrition means. your post is a valuable tool in simply and concisely sharing with folks good basic building blocks for nutrition. thanks for sharing!ButterflySagehttps://www.blogger.com/profile/03976277099420865703noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-45629378180101236612009-02-02T08:24:00.000-05:002009-02-02T08:24:00.000-05:00Bisquick?! horrible. It even has hydrogenated oil ...Bisquick?! horrible. It even has hydrogenated oil in it. <BR/><BR/>Sometimes I make amaranth and top it with butter and maple syrup. pretty good, and chewy..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10862307.post-48094384145621192382008-12-11T15:57:00.000-05:002008-12-11T15:57:00.000-05:00What a wonderful post! I am looking forward to rea...What a wonderful post! I am looking forward to reading all your blog entries :)<BR/>I prep my greens by taking the leaf off the stem but not chopping it find (if it tears it tears, but trying to leave the leaves big) and then put the leaves and stems in a zippy bag with a paper towel in it. I find the paper towel absorbs and releases the moisture from the leaves in a way that allows them to not get soggy or gross for well over a week. And chard stems are so crispy and yummy.<BR/>I love the idea of using cooked greens as a base for sauces. I have lots of tomatoes but am loathe to eat pasta more than a couple times a month. Greens are cheap, especially in the winter, and so yummy. Thanks!Alysshttps://www.blogger.com/profile/04820396354932192545noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-59677733710407956992008-10-28T13:23:00.000-04:002008-10-28T13:23:00.000-04:00Great, great post! I try to be healthy anyway, bu...Great, great post! I try to be healthy anyway, but you gave me a lot of good ideas here. My DD9 unfortunately loves bread products, so it's a bit of a struggle but gradually she is broadening her horizons...yay!<BR/><BR/>Lisa in MNLisa Zahnhttps://www.blogger.com/profile/17491596171533559615noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-64835579129049222302008-10-11T21:29:00.000-04:002008-10-11T21:29:00.000-04:00Hey, I eat oatmeal AND eggs for breakfast (in the ...Hey, I eat oatmeal AND eggs for breakfast (in the same meal)! Plus a knob of butter, some chopped parsley, salt, seaweed... that usually lasts me a long morning.<BR/><BR/>I prefer what are called whole rolled oats here - they're big (1cm) and there's not much floury stuff there. I cook them with less than I:2 water and they're more like a cake (that you can cut like polenta when cold) rather than that runny thin porridge made from smaller oatmeal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10862307.post-77508985576127842008-10-11T19:17:00.000-04:002008-10-11T19:17:00.000-04:00(same anonymous as before)Millet porridge as good....(same anonymous as before)<BR/><BR/>Millet porridge as good. I got a recipe out of Wild Fermentation by Sandor Katz. I like it best because you can make it sweet or savory; it's really good with garlic.<BR/><BR/>My suggestion for cheap cooking is ham hocks, although you could use neck bones or feet too, probably.<BR/><BR/>Smoked hocks are delicious and don't cost much; I get them through my CSA and they're still cheaper than a store-bought cut of steak.<BR/>You can cut them up, and use a section or two to flavor soups, beans (and rice) dishes, and so on. Best flavor, better than butter, and they really help stretch a meal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10862307.post-31401196357056878112008-10-09T08:55:00.000-04:002008-10-09T08:55:00.000-04:00millet porridge, was an accident. But a yummy one...millet porridge, was an accident. But a yummy one. I guess I added to much water to the millet i tried to cook in a pressure cooker (instead of a regular pot where I could watch and make sure all was right.)<BR/><BR/>It came out the consistency of oatmeal, but better! Topped with butter and blueberries it was delciious!<BR/>just get some millet ( usually in the bulk bins) and cook it with extra water!<BR/><BR/>Thomas Elpel's Botany in a Day is a good place to start. You also need a field guide for your LOCAL environment. Ideally with pictures or drawings of leaves, flowers, fruits and roots.petersons guides are OK, but there are others out there, depending on where you live.Darcey Bluehttps://www.blogger.com/profile/14590696744520619452noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-89806034747078069462008-10-09T02:03:00.000-04:002008-10-09T02:03:00.000-04:00What a wonderful post! Totally bookmarked :)Two qu...What a wonderful post! Totally bookmarked :)<BR/><BR/>Two questions:<BR/><BR/>Millet porridge? Where/how can I find this...?<BR/><BR/>Also, do you have any suggestions for books on specifically *identifying* flora? I know I've asked you about this before and I love Susun Weed's book! But identification is what I'm having a hard time with... <BR/><BR/>thanks miss blue :) Your blog is a breath of clean desert air in my city-bound life!<BR/><BR/>treesatreesahttps://www.blogger.com/profile/11512865973231486435noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-32370492749846860742008-10-08T12:29:00.000-04:002008-10-08T12:29:00.000-04:00Great post! Tons of great ideas :)My house is slow...Great post! Tons of great ideas :)<BR/>My house is slowly building up our "pantry". It's amazing how long a 25# bag of dried beans will last!Brittneyhttps://www.blogger.com/profile/16475138742581863767noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-76015762447932575292008-10-08T10:09:00.000-04:002008-10-08T10:09:00.000-04:00I almost always soak grains before cooking them. ...I almost always soak grains before cooking them. I still don't care for oatmeal porridge in the morning. It still ges through me in an hour, leaving me hungry and unsatisfied. Millet porridge on the other hand, yum!Darcey Bluehttps://www.blogger.com/profile/14590696744520619452noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-50346543655684130192008-10-08T04:03:00.000-04:002008-10-08T04:03:00.000-04:00Have you tried grinding the oatmeal and soaking it...Have you tried grinding the oatmeal and soaking it overnight before cooking it? That makes it taste a lot better.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10862307.post-71816272532920404142008-10-07T11:11:00.000-04:002008-10-07T11:11:00.000-04:00Yah, there are lots of ways to use other foods in ...Yah, there are lots of ways to use other foods in place of pasta. I just happen to use greens as a vehicle for yummy sauces often ( especially with meats or beans in them too). <BR/> my chopped and washed greens last 4-5 days this way. You can't chop and leave them, you do have to use them up, but if you add sme greens to every meal...no problemo!Darcey Bluehttps://www.blogger.com/profile/14590696744520619452noreply@blogger.comtag:blogger.com,1999:blog-10862307.post-67372887427974873382008-10-07T08:40:00.000-04:002008-10-07T08:40:00.000-04:00This post is full of great ideas. We love greens,...This post is full of great ideas. We love greens, and have them often as a side. But as a pasta substitute?! Great! Just curious...if washed & chopped and stored in the fridge, how long will they typically last? Thanks.Jerryhttps://www.blogger.com/profile/17537709565513833065noreply@blogger.com