800+ Recipes Worth Over $150 for $14.97

Traditional-Recipes-Bundle-400x600

Are you new to real food and wish you had more healthy recipes…including snacks and money-saving ideas?

When someone asks, “What’s for dinner?” do you have an answer? Is it “the same old?”

The Traditional Recipes Collection is here to help.

With 17 books, over 800 recipes and ideas, worth over $150 for just $14.97, this collection is an amazing deal. It’s available for 5 days only, from Tuesday, Sept. 17 through 11:59 PM on Saturday, Sept. 21. There will be no late sales. Please see the fine print at the bottom for all sale details.

With one simple purchase, you can get access to 17 different books from prominent and up-and-coming real food bloggers. There are book to teach you include more healthy ingredients, to save time, to save money, to create food that goes with you, to make desserts and holiday dishes, and so much more.

View the FAQ.

Note: If you decide to invest in this awesome bundle for less than $15 by clicking on one of the links or buy now buttons inside this blog post, I will earn a commission. You’ll notice that my ebook – The 7 Day Real Food Meal Plan – is included for this bundle which sells for $19. Yes, this means that you will get my book for $4 less then it usually sells for PLUS you get 16 additional eBooks PLUS some bonuses!

The Holistic Mama’s added bonus…

My eBook that is included in this sale is my 7 Day Real Food Meal Plan (Spring) from my online program and real food community. Even though by purchasing this bundle you are already getting a $4 discount on my book (plus all the other books and goodies) I am throwing in an extra bonus which is membership to my Private Real Food Community Facebook group. This is a group of people who have already gone through and completed the 7 day Real Food Challenge and are making big changes in their lives to provide real food for their families. It is a great group to be in if you need help with anything related to Real Food. Right now in the group we are discussing Real Food school lunch options. After your purchase, shoot me a quick email at roxanne (a) theholisticmama.com and I will get you into the group.

buy-now-button

Books

Kitchen Help

Main Dishes

Snacks and Sides

 

Desserts, Baking and Special Occasions

buy-now-button

Bonus Offers

IsYourSaltRealBooklet-100x10015% off Real Salt orders. Get healthy, unrefined sea salt delivered to your kitchen.

 

Wise choice logo 5% off Wise Choice Market orders over $50. Pick up mineral-rich stock, soaked nut butters and cereals, or even potato chips made with coconut oil.

 

Simple natural healthSimple Natural Health by Nina Nelson of Shalom Mama. Keep your family healthy this winter not only with food, but with homemade remedies.

 

tradishen-on-greenOne month FREE premium membership to Tradishen. Your premier 100% real food recipe and meal planning site.

 

buy-now-button

Giveaways

In addition to the already awesome package we have here, one lucky reader is going to get the chance to win a Healthy Surprise box! If your family struggles with snacks, this company offers packages of healthy snacks that are delivered to your door once a month. There are three box sizes with different amounts of snacks in them. These snacks are all allergy-free (top 8), grain-free, vegan, and mostly organic. They’re appropriate for almost any family!

No purchase necessary to enter.
box-healthy-600x554$75 value “Healthy” Healthy Surprise snack box

Enter here:

a Rafflecopter giveaway

buy-now-button

View the FAQ.

Offer Details

  • Sale runs 9 AM EST Sept. 17 through 11:59 PM EST Sept. 21
  • No late sales
  • ALL SALES FINAL
  • Buyers may be from anywhere in the world; but books are only in English
  • There are no physical/shipped products; the bundle offer is digital only.
  • Download links are good for 5 attempts or through 10/31/13, whichever comes first.
  • Bundle may not be downloaded and links cannot be re-activated after 10/31/13
  • Bundle files may not be shared. Each book may be on only one computer/one residence at once
  • Buyers are permitted to share books if they send files they do not want to one other person and delete the files themselves, so only copy of each is in use
  • If buyers split the bundle, they only get one set of bonus offers and must share
  • Bonus offers must be claimed by 9/30/13
  • Bonus offers may not be available in non-U.S. areas
  • Bonus offers are made through a third party and we do not have any control over them. Items may be unavailable or sales may end without warning
  • By purchasing, you are certifying that you have read and agree to these terms and conditions

buy-now-button


Preparing the Fridge for Quick and Easy Meals and Snacks

 

by Amy Marquardt, HHC www.amymarquardt.com

As moms, we know the benefits of a healthy, whole foods diet. As busy moms, it is sometimes hard to maintain the actions behind that knowledge. We have a refrigerator stocked full of healthy options, but with the demands of raising a family and children’s activities, sometimes we just don’t have the time to prepare a meal with them and instead opt for a quick fix from a not so healthy resource. Being a busy mom myself, I have found that this doesn’t have to be true. By preparing my fridge each week, I can have healthy meals and snacks ready to go in minutes!

On any given day, my fridge is filled with bowls of pre-sliced apples (soaked in a little citric acid to prevent browning), grapes, sliced strawberries, cut up cantaloupe and watermelon, pre-torn salad greens, sliced cucumbers, green peppers, hard boiled eggs, pre-baked bacon, black olives and even a nice big bowl of brown rice. There are some items that we keep stocked regularly and other items that change with the seasons. The nice thing about having a well-stocked fridge is that my children have access to healthy snacking at any time and I can put together a healthy meal on the run.

Each of these items are a great whole food snack on their own or can be added to salads and wraps. Bacon, eggs and fruit for breakfast become sliced eggs and crumbled bacon on a salad for lunch. Dinner can be quickly sautéed veggies on a bed of rice, with the addition of some greens and nuts mixed in, you have a complete meal in minutes.

At the end of the week, any leftover fruit can be turned into smoothies and popsicles and vegetables can become a pizza topping or the base of a great soup with the addition of any leftover rice. The options are endless.

Outside of the fridge, some canned salmon is great to have, on hand, to round out a meal. Having a well prepped refrigerator makes it easy to keep your family eating healthy, whole foods, all the time, even when there is no time.

 

Amy Marquardt is a Certified Health Coach and loving mother of two girls. She decided to become a health coach to fulfill her passion of working with children and parents to improve their health and family life. She can be found at www.marquardthealthcoaching.blogspot.com and www.amymarquardt.com

9 Tips to Save Money on Organic Food

 

 

Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at Growing up Gabel about Essential Oils for Children, and I’m excited to welcome Kristia Ludwick from Family Balance Sheet to The Holistic Mama today:

For a variety of reasons, many people are turning to organic food. Consumers don’t want pesticides and toxins in their food supply and they want to know that what they are eating is the most nutritious food that is available. But for many people, the price of organic food scares them away. Instead of questioning why non-organic food is so cheap they wonder why organic food is so expensive. Whether you are eating a purely organic diet or slowing converting to an organic lifestyle, these tips will help save you money on organic food.

1. Join a CSA.
Community Supported Agriculture or CSA is where community members pay a local farmer for a seasonal membership to the farm. In return the member receives a ‘share’ or delivery of freshly harvested produce or meat weekly. Prices will vary by farm, but we pay about $14 a week for a produce share from May to November. Not all CSAs are certified organic, so ask your friend and neighbors for recommendations or check out Local Harvest to see if there is a CSA near you.

2. Choose Organic Store brands
As consumer demand for organic food has increased, many grocery store chains have introduced their own organic brand. From meat and vegetables to dairy and dry goods, there is a good chance your grocery store carries an organic version under their own brand name. I have found the prices of these store brands to be 15-25% less than a major brand. In most cases the taste and quality of the store brand has suited my family.

3. Organic Coupons
If you do have a favorite organic brand and the store’s version just didn’t cut it, search for coupons via the brand’s website, Facebook page, or call the company directly. Our favorite dairy brand is Stonyfield (our store brand just doesn’t compare) and they allow you to print coupons one time per month. They also have a rewards program where you can earn points from purchases and trade the points in for products.

4. Buy in Season
The best time to buy produce is when it is in season, not only for freshness and taste, but also because the price goes down. For example, organic strawberries in May and June are less expensive than in the winter months. Check your local farmers markets and stands for the best prices on produce during the harvest season.

5. Stick to the Dirty Dozen
The dirty dozen is a list of food that was found to have the most pesticide residue on the produce. If buying 100% organic food is very hard financially for you, then just commit  to buying the dirty dozen. The list includes: apples – blueberries – celery – cherries – imported grapes – lettuce –  nectarines – peaches – potatoes – spinach – strawberries – sweet bell peppers.

6. Compare Price Per Unit
Always compare the price per unit and if the size makes sense, go with the best price per unit. My family has a slight addiction to all things dairy; milk, yogurt, cottage cheese, you name it we eat it and a lot of it. After a quick price per unit comparison, I realized a 32 oz container of organic yogurt costs about $2.99 or $1.50/lb vs. a 6 oz container of yogurt at .79 or $2.11/lb. I now only buy the 32 oz size and dish it into smaller reusable containers for our packed lunches.

7. Plan Around the Sales Flyers
Plan your weekly meals and your grocery list around the sales flyers. Generally stores run their sales flyers in the Sunday newspaper, but check with your favorite store to be sure. The $1-$2 that you spend on the newspaper will save you money by planning your menu and shopping the sales.

8. Stock up on Sales
Some people hear stockpiling and they think hoarding, but buying 2 or more packages of organic chicken when it is on sale will save you money when you have a hankering for grilled chicken and it isn’t on sale. Utilize your freezer; many foods, such as fresh produce, dairy, and meat can be frozen for future use.

9. Start your Own Garden
You don’t have to have a large space to garden.  You can plant herbs and vegetables in containers or a small square foot garden. Every summer, I plant carrots, green beans, tomatoes, peppers, and herbs and when it is time to harvest I freeze the over-abundance to use in the fall and winter.

How do you save money on organic food? Let us know in the comments.

Kristia writes about family finances, home-management, and food at Family Balance Sheet. She spends her offline time raising her two young daughters, helping her husband run their small business, and training for her next half-marathon.

How to Make Sauerkraut in a Crock

how to make sauerkraut in a crock

Probiotic foods are important to include in your diet. There is a long list of health benefits to eating foods like sauerkraut, kombucha, and miso. Read more about the benefits of probiotic foods in my post Probiotic Foods for Optimum Health. You will find most of these foods in a grocery store but the quality is not nearly as good as homemade. Many brands you see in grocery stores have been processed and pasturized so a lot of the probiotic bacertia has been killed off. You may find these products at your local farmer’s market which are usually homemade and unpasturized. Other then making it yourself, this is the best way to get quality cultured foods.

If you are new to cultures and fermentation Sauerkraut is a great choice to start out with. There are only a few ingredients needed and the end result is an awesome healing super food with tons of anti-oxidants and probiotics. I have written before about How to Make Sauerkraut using a large glass mason jar. The first few times I make it this was all I had on hand to start but I have recently been supplied with a fermentation crock from Lehman’s. The people over at Lehman’s have asked me to use their crock and post my honest review of the product. (I have not been paid to write this review, other than supplying me with a free crock).

It was very exciting to receive this crock in the mail. It very sturdy and great quality,you can tell it is something that will last a very long time. The process of making sauerkraut in a crock is similar to the process in a jar but I found it to be an easier method.

The first step is to shred you cabbage. In a large crock, it is possible to fit a lot of cabbage. My crock has a 5 gallon capacity and 3 heads of cabbage filled it only 1/3 of the way. Other vegetables can be added as well, carrots are a nice addition. In my example batch I used 3 heads of cabbage and 6 carrots.

After all vegetables are shredded and cut, add 1 tbsp of sea salt per head of cabbage. In my example, I used 3 heads of cabbage and 3 tbsp of sea salt. Stir to coat the vegetables with salt and kneed with your hands to squeeze out the water in the cabbage.

After kneading for a few minutes and it gets more juicy, let the mixture sit for one hour to let the salt pull more liquid out of the cabbage. After the hour passes knead for a few more minutes and then transfer it into your crock.

Use a wooden paddle or spoon to press down on the cabbage in the crock. Place a plate or wooden disc on top of the cabbage and press down firmly to make the liquid rise above the cabbage. Place a jar or two filled with water on top of the plate to act as a weight to keep the plate pressed down and the liquid above the vegetables. If you find the liquid is not rising above the vegetables add a little water to make sure it is covered. If it is not covered it may result in mold growth on the cabbage.

Then place a kitchen towel over the top of the crock and let sit for 30 days. You may take some out sooner to test for taste and crunch. The longer you let it culture, the more probiotics you will have.

Comparing the two methods of making homemade sauerkraut, I prefer using the fermentation crock over the glass jar method. The crock is easier to fill and empty and the sauerkraut gets better pressure using the plate as opposed to the bag of water in the glass jar method. Most importantly the sauerkraut made in the crock came out better. The flavor was more sour and the cabbage was still pretty crunchy, it is not like the mushy store bought type of sauerkraut. I really love this crock from Lehman’s. It is easy to use, easy to clean, very sturdy, and top quality. I highly recommend getting this crock if you are interested in making large batches of sauerkraut on a regular basis.

What is your best method for making sauerkraut at home? Please share in the comments below!

How to Cook Beans

 

Beans are a wonderful inexpensive way to add high-quality, plant-based protein to your diet. They are high in iron, B vitamins and fiber, and are versatile enough that you may never tire of them. Beans stay fresh longer when stored in a cool, dark place (rather than on your countertop). Don’t use beans that are more than a year old, as their nutrient content and digestibility are much lower.  Also, old beans will not soften even with thorough cooking.

To get the best value buy dry beans from the bulk food section.  Cook more then you need to use right away and freeze the cooked beans in pint size mason jars so they are ready to use in future last minute recipes.

How to Cook Beans:

  1. Check beans for rocks and broken beans, then wash.
  2. Soak for 6 hours or overnight, using 4 cups of water per cup of beans. Small and medium-size beans may require less soaking – 4 hours. Note: If you’ve forgotten to presoak the beans, you can bring them to a boil in ample water to cover. Turn off the heat, cover the pot, and let stand for 1 hour.
  3. Drain the beans and discard the soaking water. Always discard any loose skins before cooking, this decreases the chance of poor digestion.
  4. Place the beans in a heavy pot and add 3-4 cups of fresh water.
  5. Bring to a full boil and skim off the foam.
  6. Add a small piece of kombu (seaweed), a few bay leaves or garlic cloves for flavor and better digestibility.
  7. Cover, lower the temperature and simmer for the suggested time. Check beans 30 minutes before the minimum cooking time. Beans are done when the middle is soft.
  8. About 10 minutes before the end of cooking time, add 1 teaspoon of unrefined sea salt.
  9. Cook until beans are tender.
To determine the cooking time for the specific type of bean you are cooking, follow this chart:

 

1 CUP DRY BEANS

COOKING TIME

Aduki

1 – 1-1/2 hrs

Anasazi

1-1/2 – 2 hrs

black (turtle)

1-1/2 – 2 hrs

black-eyed peas

30 – 45 mins

Cannellini

1 – 1-1/2 hrs

chick peas (garbanzos)

1-1/2 – 2 hrs

Cranberry

1-1/2 – 2 hrs

great northern

1 – 1-1/2 hrs

lentils – brown & french

30 – 45 mins*

lentils – red

20 – 30 mins*

lima beans

1 hr

split peas

45 mins*

pinto

1-1/2 – 2 hrs

navy

1-1/2 – 2 hrs

mung

1 hr.

red kidney

2-3 hrs

yellow or black soybeans

4-6 hrs

*Does not require soaking

Digestibility

Some people have difficulty digesting beans and other legumes and develop gas, intestinal problems, irritability, and unclear thinking. Here are a few techniques for preparing and eating legumes that alleviate most problems.

  • Chew beans thoroughly and realize that even small amounts have high nutritional and healing value.
  • Avoid giving legumes to children under 18 months because they have not developed the gastric enzymes to digest them properly. Except in the case of an allergy, soybean products, fresh peas, and green beans are usually tolerated.
  • Experiment with your level of digestibility. Aduki beans, lentils, mung beans, and peas digest most easily. Pinto, kidney, navy, black-eyed peas, garbanzo, lima, and black beans are harder to digest and should be eaten occasionally. Soybeans and black soybeans are the most difficult to digest.
  • Experiment with combinations, ingredients and seasonings. Legumes combine best with green or non-starchy vegetables and seaweeds.
  • Season with unrefined sea salt, miso, or soy sauce near the end of cooking because if added at the beginning, the beans will not cook completely. Salt is a digestive aid when used correctly.
  • Adding fennel or cumin near the end of cooking helps prevent gas.
  • Adding kombu or kelp seaweed to the beans helps improve flavor and digestion, add minerals and nutrients, and speed up the cooking process.
  • Pour a little apple-cider, brown-rice or white-wine vinegar into the water in the last stages of cooking. This softens the beans and breaks down protein chains and indigestible compounds.
Do you cook beans often? Was this helpful?

Black Bean Burgers

 

Burgers are a great thing to have on hand in the freezer for a quick lunch or dinner.  If you are not always in the mood for beef or turkey, or if you are vegetarian, these burgers are perfect.  Even if you eat meat, it’s great to have a few vegetarian meals in the rotation. Personally, I get bored if I don’t mix it up a little sometimes.  Another great hidden benefit is that it’s a perfect way to sneak some veggies into your child’s diet without them even knowing it.  They are great topped with relish, or guacamole.  These burgers freeze well and don’t take very long to heat up.

On occasion I have bought frozen gluten-free veggie burgers to have as a snack or side dish in a pinch.  I found that a homemade version tastes better, has better ingredients, and is A LOT cheaper.  I have seen them for $4-$5  for a box of 4.  I doubt it costs even half this much to make your own.

This recipe is very easy because it mostly consists of throwing everything into a food processor.  It’s quick to make and an easy clean up.  I made 2 batches of these over the weekend and it took less them 20 minutes to throw them together.

Black Bean Burgers

  • 1 onion
  • 1 stalk celery
  • 4 shitake mushrooms
  • handful of fresh parsley
  • 1 broccoli stem (slice off the thick outside layer)
  • 1 egg
  • 2/3 cup raw walnuts
  • 2 cups cooked black beans
  • 2 tbs tamari
  • 1/2 tsp sea salt
  • 1 tsp thyme
  • 1 tsp basil
  • 3-5 cloves of garlic
  • 1/2 cup gluten free flour (I used chic pea flour)

Preheat oven to 350 degrees. Place all the veggies in the food processor and chop well.  Add the nuts and beans and turn on the food processor until smooth. Add the egg, tamari, spices and run the food processor until blended.  Pour the mixture into a mixing bowl and slowly add flour to thicken. Form into patties with your hands and place on a parchment lined baking sheet.  Bake for 25 minutes.

Do you make homemade black bean burgers or veggie burgers?  What is your favorite recipe?