A wild mushrooms and garden egg scramble using what you have on hand. Simple, easy, high protein meal good for any time of day.
description and photos of wild harvested Oyster mushrooms, Pleurotus ostreatus.
An easy and refreshing caffeine free tea made from fresh mint leaves. Lightly minty, cold and refreshing, put into single serving sized containers in your refrigerator!
Foraged morel mushrooms are transformed into a delicious Italian classic dish; morel manicotti. An alternative to frying; this recipe elevates morels to new culinary heights.
Recipe for cream sauce made of 5 kinds of wild foraged mushrooms, local pastured chicken, foraged lambsquarters, garlic, and heritage walking onions.
Vegetarian Fried “Chicken” and “Chicken Parm” recipes for the “Chicken of the Woods” mushroom, L. cincinnatus. Creative and delicious recipes for an amazing and usually abundant mushroom. Low carb, low calorie, high protein.
A look at my Fauxdori. Why and how I use it and resources to make or buy your own.
Make your own delicious sumac jelly with this low sugar recipe. Yeilds 36 ounces of jelly with 10 calories and 3 carbs per teaspoon.
The recipe and technique to make your own corned beef and pastrami at home! Better than cheap grocery store versions, it will be the best tasting lunch meat you’ve ever had!
Recipe for ancient grain spelt flour buns filled with local pork and foraged wild edibles.
A DIY on how to make your own wildflower sugar cubes.
What so you do when you try to be responsible and use those squishy bananas, and run short? Make adventure bread! because every day during a pandemic is an adventure.
Upcycling project that transforms a trash dresser drawer into a chic and colorful bookshelf or end table.
A blackberry jam recipe that ultra low in carbs. At 8 calories and 2.4 carbs per teaspoon, this jam is packed with blackberry flavor!
A look at one of the few edible species of Amanita, and a cautionary tail about eating them.