- Bread and Crackers
- Coconut Products
- Cookies and Bars
- Fats and Oils
- Flours, Grains, and Legumes
- Fermented Vegetables
- Fermented Food Starters
- Milk and Cream
- Salt and Spices
- Snack Foods
- Supplements & Superfoods
- Yogurt and Kefir
- Books and DVDs
- Kitchen Tools and Appliances
- Non-Profit Organizations
- Personal Care
- Simple Food
Food around these parts can get… interesting. Don’t get me wrong, we love real food, but right now I have three major issues:
1. Very little time. A newborn baby + planting season will do that to you.
2. Very little refrigerator space. Our solar refrigerator isn’t huge, and we shouldn’t need much space eventually, but it only holds the really important stuff like meat, dairy, and (maybe) highly perishable vegetables. Which is why I can’t keep much fresh produce on hand, except what we are now harvesting. And leftovers can’t happen unless we haven’t been to the grocery store in a while.
A root cellar is a girl’s best friend.
3. Very little desire to spend much on food. We are trying to balance eating well with a small grocery budget and to do so sometimes a few compromises have to be made.
All of that said, I need meals that are cheap, easy, and require very few fresh ingredients (sadly). So, this vegetarian tostada pie was born. All of the yummy tostada ingredients, five minutes of prep time, and only some lacto-fermented salsa and sour cream are required to top it off.
Check it out at the Plan to Eat blog.
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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