Tempeh Marinade

Tempeh absorbs flavours well to compliment any style of cuisine

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Dehydrating soups & hummus

The techniques for dehydrating are the same regardless of which recipe you use.  By dehydrating your own food it means you have high quality, nutritious, cheap and tasty food that you can store this without a freezer for long periods of time. This is great for the earthquake kit (like the jars pictured), and soups … Continue reading Dehydrating soups & hummus

How to dehydrate food – stews, curries, casseroles etc.

Dehydrating your own food means you have high quality, nutritious, cheap and tasty food. It also means you can store this without a freezer for long periods of time (great for the earthquake kit!). Pre-cooking and dehydrating does mean the food cooks more quickly which saves you gas when tramping or in an emergency situation, … Continue reading How to dehydrate food – stews, curries, casseroles etc.

How to sprout beans and lentils

Any whole lentil or small bean can be sprouted. I like mung beans and green lentils the best. Organic beans are most likely to sprout well. You can eat them raw as a snack, put them in salads or cook with them – add them to soups, stews, dhals etc. If you use non-organic, you … Continue reading How to sprout beans and lentils