Real Food
Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Sue's Mom’s Sausage and Peppers


I usually do not like peppers. Having said that,my mom did change my opinion on the topic of peppers with a simple recipe she presented me with several years ago now. My mom has since deceased, but her recipe lives on, and it has become one of my favourites.

A multi-colour approach is best, the more colour the better, when it comes to the peppers. Onions too, for that matter, either yellow or red work well. Supermarkets now carry veggie combinations for soup, fajitas, that kind of thing, often coming with the veggies already sliced, diced or whatever. There are also frozen combos. So…as usual, the choice is yours. I have done this recipe with all fresh sweet peppers, frozen, and the combos, and the results are uniformly excellent. One thing I have not tried is adding a Jalapeño, but why not. Pepper flakes work well, or can be omitted completely. Garlic is a must.

Pasta types that work well with this are linguini, spaghetti, or angel hair. Any string type really.The sausage used can be hot or sweet Italian (I prefer the hot), linquica, andouille, or chorizo.They’re all good. (If you prefer a vegetarian version, just leave out the sausage.) Let’s get cooking.

Sue’s Mom’s Sausage and Peppers


3-4 large sweet peppers, red, yellow, green and orange work well, sliced (or two pouches frozen or one large clamshell of fresh prepared)
1 large onion, yellow or red, sliced
4-5 cloves fresh garlic, minced
1/2  Cup olive oil
1/2 tsp. each basil, oregano, rosemary, marjoram, and Italian blend
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. hot red pepper flakes, optional
1 lb. fresh sausage of your choice, cooked and sliced into coins
3/4 lb. string type pasta, cooked, drained, and tossed with some oil
Grated cheese for on top.


1. In a large frying pan, heat the olive oil on medium heat, then add the peppers and onions.

2. Saute for a few minutes, then add the garlic.

3. After about 10 minutes, add the herbs, salt, pepper, and pepper flakes if using. Continue cooking until the peppers and onions are soft. Stir frequently to keep from sticking, if necessary.

4. When peppers are cooked, add the cooked sausage to your pan, and heat through.

5. When ready to serve, place the pasta on your plates, and top with the pepper mixture. Grated cheese goes next according to taste. Enjoy!

Thanks Mom!

You can follow the further adventures of Sue or sign up for a class at her website: or email:

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Sprouts! Year-Round Freshness with High Nutrition and Fun For Kids

Finished Sprouts

I love sprouts! When I was in college a local sandwich + bakery shop called La Bou would put sprouts on all of their sandwiches and they were my favorite. To be honest, it’s been a few years since I’ve had sandwich sprouts {out of sight, out of mind} but I don’t love them any less. I sprout food for our livestock, called fodder, and it’s basically the same idea. If you are interested in sprouting fodder to increase nutrition and decrease costs, check out this article. If you are interested in sprouts for you and your family, keep reading.

Sprouts are exactly what they sound like: sprouted seeds for consumption. For these sprouts pictured here, I sprouted alfalfa, red clover and radish seeds. Also common are beans, peas, kale and broccoli sprouts. Microgreens get a lot of press these days, and while they are also great, they tend to be a bit more involved than sprouts, requiring dirt or a growing medium. Sprouts only require water and a well drained container, such as a mason jar topped with cheesecloth. Simple! You don’t even need sunshine to do this.

Why would you want to sprout seeds...and then eat them? This is a quick, near instant gratification process that is fun for kids and adults alike and makes for a great winter project when fresh greens may be less available in certain areas. Sprouting the seeds releases many more enzymes and antioxidants that may not be present in the seed alone or in the mature vegetable. This change from seed to sprout also makes the nutrition much easier to digest and makes the protein, vitamins, minerals, antioxidants, saponins, bio-flavoniods, carotenes, indoles, isoflavones, sulpherophanes, phytosterols, flavonetricins more available for the body to absorb. The sprouting process increases the micro-nutrient profile over their more mature plant forms.

Sprouting Seeds

So how do you do it? Find some high quality seeds of your choice, you can start with a small seed pack {pictured} that will last you quite a few batches or you can also buy in bulk online. Grab a clean quart mason jar, cheesecloth and a rubber band for a simple setup, or you can purchase special sprouting containers online if you prefer.


Sprouting 101

Using a quart mason jar, soak 1 tablespoon of seeds in water, covering the seeds with water by an inch or so. Soak 8-12 hours.

Place cheesecloth over your jar mouth and secure with a rubber band. Drain the seeds and rinse well with fresh water. Continue to rinse and drain well twice per day until sprouts have green leaves, about 4-6 days. Seeds should show signs of sprouting within 24-48 hours.

Once green leaves have appeared, place the sprouts in a bowl and fill with water. The un-sprouted seeds will sink to the bottom and the hulls will float to the top. Strain off the hulls and discard, strain out the sprouts and allow to drain. Discard any un-sprouted seeds.

Drain sprouts well and store in the refrigerator to halt further growing and preserve lifespan of the sprouts.

Sprouting Tips

Seeds will sprout best in a semi-warm environment such as 68-72 degrees Fahrenheit.

As with any moist environment, there is a potential for mold. This can be avoided by rinsing well and draining well twice daily.

So what now? What should you do with these sprouts? Eat them raw by topping scrambled eggs, salads, sandwiches, burgers, stir-fry or soups. The possibilities are endless! In the long days of winter, sprouting provides a fresh food and can be a great project for kids to witness. In my own experience, kids eat more veggies when they have played a part in how they make their way to the table. Happy sprouting!

Nicole Wilkey transitioned from a corporate job to small-scale farmer in 2015. Since then she has run California based Flicker Farm to accommodate meat pigs, mini Juliana pigs, pasture based poultry and sells goats milk soap and lotion on Etsy. Connect with Nicole on Instagram and Facebook.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

3-Ingredient Ricotta Cheese

three-ingredient ricotta

Shout-out to all the moms who have been stuck inside with their kids for the past two weeks! Like you, I just survived two five-day weekends in a row, thanks to school cancellations due to snow, ice, and extreme temperatures. I’ve been too busy watching hours of reruns of Bunk’d to be able to take a little quiet time to write, and thanks to that, I have a strong opinion about the new kids that have been added to the show.  

And, like many of us who prepared for the epic snowmageddon and polar vortex, I bought an extra gallon of milk in case I wouldn’t be able to get to the store. We live about nine miles from the closest grocery, and when weather gets this bad, we hunker down until it’s safe to be on the road.

So, now that Old Man Winter has settled his grumpy attitude a bit, and the kids are back in school, I noticed that I never did use that extra gallon of milk. We’re not big milk drinkers, so a gallon lasts us a long time. And I noticed today that it’s getting close to the expiration date, so I instantly thought that I should make a batch of my Three-Ingredient Ricotta and have stuffed shells for dinner.

I began making my own ricotta a while ago, when the price of milk plummeted to $0.99/gallon at my local discount grocery store. But, I noticed that the cost of ricotta cheese had not fluctuated much, costing between $3.29 - $3.99 for a small container. So, for 50 cents’ worth of milk, I can make at least $3.29 worth of ricotta. That’s about an 85 percent savings, according to my sister (Yes, I texted her to do the math for me. I prayed for D’s in math when I was in school.).

If you’ve never made ricotta before, this is a really easy recipe to try and then tweak it to your preference once you get the method down pat. You can add lemon zest or other seasonings to make it extra special. You can use it in dessert recipes, too, such as ricotta cookies. In fact, I’ll never go back to buying ricotta because it’s so easy, and it helps me stretch my grocery budget even further. With this recipe, you’ll get a small-curd ricotta that doesn’t have that grittiness sometimes found in the store-bought stuff. It’s light, fluffy, and tangy. So, if you have a little time, give this ricotta recipe a try.

Three-Ingredient Ricotta


8 cups whole, full-fat milk
½ cup vinegar
1 teaspoon salt


1. In a dutch oven, add milk. Turn on the heat to medium-high. Heat milk to a steamy, frothy, slight simmer. (Hipsters: Take it to just past the latte-frothy stage.) Stir occasionally to keep the milk from scalding the bottom of the pan. If it starts to boil, remove from the heat. I’ve read recipes that give specific temperatures, like 180 - 200 degrees, but I’ve never used a thermometer for this recipe. When you start to see foam around the edge of the pan and bubbles, then it’s probably good enough.

2. Remove dutch oven from burner. Add vinegar and salt, and stir. I use any white vinegar, like white wine vinegar, white balsamic, and even plain, old white distilled. All have worked just fine.

3.The milk should curdle almost instantly, and you’ll see the curds separate from the whey, a cloudy, yellowish liquid. Cover the dutch oven with a clean dish towel, and let set on the stove for about one-and-a-half to two hours.

4. Now, you can get fancy and buy some cheesecloth to separate the curds and whey, but I just use a fine mesh sieve. I set my sieve over a large bowl and dump the contents into it. The whey easily filters through, and I’m left with the curds. I gently press out any extra liquid with my wooden spoon. And Bah-Bam! You’ve got ricotta.

5. Scoop out the ricotta from the sieve and use immediately, or store in the fridge in an airtight container for a few days.

I have found that this is enough ricotta to make about 16 cheese-only stuffed shells or one 9x13 lasagna. If you make this, leave and comment below or hit me up on Facebook, and let me know how you used your ricotta.

Corinne Gompf is a writer and hobby farmer in Morrow County, Ohio. She is a graduate from the University of Toledo, with a BA in English, creative writing concentration. Along with her husband, Matt, and two children, Fletcher and Emery, Corinne raises poultry, Boer goats, rabbits, and chemical-free produce. Connect with Corinne on her Heritage Harvest Farm Facebook page.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Make Ultimate Mushroom Soup With Porcini Powder


I love Patricia Wells’ My Master Recipes book. I don’t use her recipe for Mushroom Soup, because it starts out with 2 cups of heavy cream, but I did learn the technique that makes my mushroom soup the best ever. Her lesson is infusing dried porcini mushroom powder in a liquid for the start of delicious mushroom soup.

Once you learn this, you’ll also see that you can mix porcini powder in other stock or even wine to add huge depth of flavor to other soups, stews, and sauces. TV chefs lately have been talking about umami flavor. This technique brings it in buckets.

How to Make Porcini Mushroom Powder

With your fingers, break the dried porcini mushrooms into about ½-inch pieces into your mini-prep food processor. Close the processor and put a finger over the hole in the lid. Run the processor on “grind” until the porcinis are powdered. You’ll probably need to stop and let it rest a few minutes, but continue on.  It’s best to powder what you need each time to keep it fresh, but any excess can be kept a while in a tight spice container.

The dried porcini are available at many sources. Don’t be shocked at the price! There’s a lot of bulk to the ounce. I bought about 2 cups for just over $7, enough for several batches of soup. I find mine at Central Market in Dallas — if that’s not convenient, they are also available at Atlantic Spice Company for 8 ounces at $11.95  (best price) and, of course, at Amazon for $14.95 for 3 ounces. Google shows many options but do check your grocery store first.

Ultimate Porcini Mushroom Soup Recipe

Makes six servings of about 6 ounces each


• 2 tbsp porcini powder
• 2 tbsp Better Than Bouillon chicken paste (see note below)
• 2 cups water
• 1 small onion, diced small
• 8 ounces white or cremini mushrooms, diced small
• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• pinch sea salt
• 1 cup dry white wine
• freshly ground pepper to taste
• a dash or two of ‘espelette’ pepper if available (see my previous post for how to grow and dry your own)
• 1 cup whole milk or more if you want

To serve (optional): Mix in some cream – half and half or heavy — and garnish with a little cut chives or an edible flower.


1. The day before: Mix up the Better Than Bouillon chicken paste and the water in a quart-sized jar and add the porcini powder. Mix in the powder and refrigerate overnight, at least 8 hours. This softens the porcini powder and infuses the stock with intense mushroom flavor.

2. In a medium pot, 3-quart works well, melt the butter in the extra virgin olive oil. Add the diced onion and mushrooms and a pinch of salt and sauté gently until very tender. Don’t brown at all, but be sure the mushrooms release their liquid. Add the Porcini-infused Better Than Bouillon stock and bring to a gentle simmer for a few minutes, then add the wine. Bring to a simmer again for a few minutes. Grind in the pepper generously to taste. Taste for salt and add sea salt as needed.

The soup can be made ahead and frozen at this point.

3. Add the milk and heat but don’t boil the soup. Add cream if you want the soup even richer. You’ll decide how much milk and cream you want for the desired richness.

Serve hot in small-ish portions. This soup is rich.

Note: Regarding the Better Than Bouillion for stock: Some time ago, on an America’s Test Kitchen episode, the staff did a taste testing of store-bought chicken stock. The organic brand I had in my cupboard was pronounced “possum road kill”. Another brand was voted best taste, but Better Than Bouillon was the runner-up for taste and then pronounced the best buy, because a small jar keeps in the ‘fridge for up to 2 years. I wouldn’t be without it. Soups, gravies…

Wendy Akin is a happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

The Secret to Affording Organic Food, Part 1

Organic Food 

My solution is this: A Grocery Expenses Chart. You can print it here or on my website, or you can simply use a good old fashioned notebook with lines. I use a chart every week to track my expenses and budget for the next week. It helps my family live a healthy lifestyle within a reasonable budget. We buy very high-quality raw ingredients, versus processed expensive organic food. We also will be growing a lot of food this upcoming year, so hopefully our grocery bill will go down a lot.

Chart Example

How to Use My Chart

Set a monthly goal at the top of the page.

Mark the Trip # in the month (so, if this is your first trip to the store in February, mark down #1). This helps provide a visual so that it’s easy to break up each month’s spending. Also, if you forgot the date you went to the store, you will know what trip # it was. It’s not a necessary feature, but one I find that is helpful. Mark down the date that you went to the store.
Save your receipts so that you can mark the subtotal down after each individual store run (even if you only spent $20!).
Don’t forget to add any Amazon or other online food purchases!
In the Notes section, comment on what items were indulgences or treats. In other words, where can you improve for next time? What items are over $10?
Add up the totals as you go in the Running Total section (so each trip in the month is added to the previous subtotal). Once you finish the month, start noting Trip #1 again for the next month.

Why Track $10 Items?

Did you know that if your organic butter costs $10 per pound and you buy 2 every week, you spend $1,040 on butter alone every year? This also means that you have to earn about twice that in your job just to pay for the butter (due to taxes taking roughly half of your earnings). Something that is seemingly low-cost can really add up over time. It pays to focus on those $10 indulgences, because if you get two $10 treats each time you go to the store, you are then spending that same amount on a treat instead of for something that is really necessary for the family’s survival.

Other Ways to Save

We also buy our meat, grain, sugar, and some dried fruit in bulk (25lb or 50lb bags) straight from a grain mill in our province. This way we spend drastically less than buying little cute packages of dried fruit, chia seeds, or rice. You pay for that pretty packaging!

Sprouting seeds in winter is my favorite way to grow salad greens and save on my fresh produce bill. No sense in paying $4 for a bell pepper when you can sprout your own seeds for a fraction of the cost. In my newest book, I teach you how to sprout seeds, which I call “No-Fail Gardening”, because it’s so easy!

Here is a chart you can print off! If it doesn't print properly, you can go to my website and download it in PDF format.


In Part 2, I’ll cover the top cheapest organic products you can buy on a budget and still feed your family healthy nutritious meals!

Rosemary Hansen is an author, homesteading Mama, and a chef. She has spent the last 10 years “homesteading” in the city. She and her family have just started their off-grid homestead in rural British Columbia, Canada. Her books, Grow a Salad In Your City Apartment and Rosemary’s Natural Cosmetic Guide are a great way to ease into a healthy, pure lifestyle. You can connect with Rosemary at her website: or on her YouTube channel. Read all of Rosemary's MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Convenient Small Kitchen Appliances

small kitchen appliances

Modern pressure cookers offer plenty of options in addition to cooking under pressure. Photo by Carole Coates

I recently wrote about some kitchen tools I wouldn’t want to be without. Today I’m sharing two more. To be honest, if you’ve never had them, you’ll never miss them. That said, in my opinion they make cooking much faster, easier, and more versatile. These two modern inventions are the electric pressure cooker and the air fryer.

Electric Pressure Cooker

If you’re afraid of pressure cookers, you may not know how much they’ve changed over the years, whether electric or stove top. Today’s cookers have multiple safety features built in. Your job is to become familiar with the appliance and follow all the instructions: clean and check the vent hole and gasket, don’t use too little or too much liquid, use a trusted recipe.

What I like about the electric pressure cooker is how easy it is to operate. It’s basically a ‘set and forget’ appliance. The second thing I like is its multi-functionality. Depending on the model you purchase, you can even use it to make yogurt. I love that I can cook up large batches of rice or dried beans to store in the freezer in appropriately sized containers for quick and easy future meals. I can also prepare scrumptious one-dish meals in it. No muss, no fuss. Some people even take their pressure cookers on camping trips, business travel or vacations. Yes, you can prepare a hot home-cooked meal in your hotel room with an electric pressure cooker.

From start to finish, cooking with pressure may take about as long as using your stove top; however, using a pressure cooker frees up the cook’s time, since there’s no stirring, no watching the pot. Like I said, set it and forget it. That’s no small bonus. It also uses less energy and keeps the kitchen cooler than using a stove’s burner.

Like most things, if you don’t make a real commitment to it, you’ll probably find your pressure cooker gathering dust. After all, it’s a whole new way of food preparation. But there are some excellent resources, both online and hard copy, to help you turn it into an everyday convenience. If you invest in one, be sure to invest in a good pressure cooker cookbook—and use it. Registered dietitian Jill Nussinow is a pressure cooker advocate and has several excellent cookbooks out there. 

Air Fryer

What a contradiction in terms! It never made sense to me, so I ignored the hype. But once I entered the world of pressure cooking social media groups, I heard as much about air frying as pressure cooking. Some folks love their air fryers so much they own two, three, or more of them. I don’t have that much space. In fact, my biggest complaint about air fryers is the room they take up. I’ve had to make an exception to my clutter-free-counter rule for this gadget. But since I use it most every day, I’m not complaining.

With an air fryer, you can prepare foods you’d typically fry, except you use very little or even no oil. I’ve stayed away from lots of foods I love because deep frying doesn’t happen in my kitchen. Now, I can have some of those special treats. Imagine french fries without the fat calories!

The air fryer is also faster and less messy than conventional frying or roasting. Yes, you can use the air fryer to roast. You can and also bake cookies and (small) cakes. My air fryer is easy to clean, too. Like pressure cookers, air fryers use less energy and keep the kitchen cooler than a stove top—and especially an oven. You heat a much smaller space with an air fryer.

Aside from the counter space it requires, that’s the other complaint some folks have. Even though my air fryer has a pretty big footprint, it doesn’t cook a lot of food at a time. In my family of two, that’s not a problem, but for a large family, you’ll want to upsize.

Again, social media and a good cookbook will help you out. JL Fields, founder and culinary director of the Colorado Springs Vegan Cooking Academy, is a super resource. I use her cookbook on vegan air frying regularly. If you join an air fryer social media group, you’ll learn all sorts of tricks and short cuts, and you’re almost guaranteed to become addicted to air frying.

Some people think of meat when they think about pressure cooking and air frying, but both appliances are just as useful, if not more so, for vegetarians and vegans, perhaps bringing much more variety into the diet. The air fryer works wonders with tofu!

If you’re looking to change up your food preparation and eating habits a bit, you might want to look into the worlds of pressure cooking and air frying. You can pay anywhere from $35 - $200 for an electric pressure cooker, with most falling in the $60-$120 range, but you can often find them on sale. Air fryers are generally a little less pricey.

Carole Coates is a gardener and food preservationist, family archivist, essayist, poet, photographer, modern homesteader. You can follow her Mother Earth News blog posts here. You can also find Carole at Living On the Diagonal where she shares her take on life including modern homesteading, food preparation and preservation, and travel as well random thoughts and reflections, personal essays, poetry, and photography.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

7 Natural Foods for the Inspired Kitchen: Spiced Water, Dessert Hummus, Jackfruit and More


Having an assortment of staple foods for cooking on your homestead is excellent for when you want to cook crowd-pleasing dishes you can make almost without thinking about it. However, it's also fantastic to regularly learn to cook new recipes instead of always eating the same things.

By doing that, you'll become more confident in the kitchen and realize you're more than capable of diversifying your methods. Moreover, the learning and exploration processes encourage you to venture outside of your comfort zone.

Once you test some of the items on the list below, you may realize you're ready to learn other new things in the months to come, too.

At first, change may feel intimidating, but in this case, it's the best way to learn about new things you can create in the kitchen. Some of the seven ideas mentioned here may become your new favorites.

1. Seed Butter

Most people have heard of options like almond butter, but there's an emerging trend of individuals branching out beyond nuts when they make spreads. More specifically, they're turning to seeds.

Sunflower seeds are a popular option, and that's partly because almost 90 percent of the fats they contain are unsaturated. Plus, these seeds have more Vitamin E and magnesium than peanut butter.

Pumpkin seed butter is another possibility, especially after carving pumpkins to celebrate Halloween. Some people also add cinnamon to the mixture for a flavorful kick.

You can even make watermelon seed butter, which is exceptionally high in protein. Consider adding it as a condiment if you or someone in the home is a vegetarian or an athlete who needs higher-than-average amounts of protein.

2. Pegan Recipes

The pegan diet combines some elements of the Paleo diet and eating vegan. But, it's a bit more complicated than merely adding aspects of both of those popular diets together. For example, you can eat meat, fish, vegetables and fruits but should avoid legumes, sugar, dairy and processed foods.

The pegan way of eating became known in 2014 but has rapidly gained momentum since then. If you're interested in giving it a go, consider picking up a few cookbooks with pegan recipes. Then, you can spend more time working with tasty ingredients that blend well together instead of engaging in potentially frustrating trial and error.

3. Spiced Water

Pinterest is typically a go-to place to find out about trends, and statistics show a 353-percent increase in searches on the site for spiced water. Ginger is one of the frequently used spices for the beverage due to its anti-inflammatory properties and the fact it's an antioxidant. Also, consider adding lemon if you want to tone down the punch of the ginger a bit.

Alternatively, if you have some fresh cucumber, think about combining up to eight slices of it with three to four mint leaves and one to two teaspoons of cumin. Then, add all that to eight cups of water.

Those are just a few possibilities for how you could make water less boring without depending on artificial additives.

4. Jackfruit

The jackfruit tree is related to the fig family, and when eaten raw and ripe, jackfruit tastes similar to pineapple or mango. However, you can also use the versatile jackfruit unripened in your recipes. Then, the flavor is more neutral, like a potato, and makes dishes more savory.

Many people who eat plant-based diets know jackfruit as a meat substitute often used in sliders that mimic pork barbecue. It also works well as a filling for tacos or burritos. In case you needed more evidence that jackfruit is set to take the mainstream by storm, Trader Joe's announced a jackfruit cake as one of its first products of 2019.

5. Dessert Hummus

People often spread hummus made from chickpeas or beetroot onto crackers and veggies or plop dollops of it into bowls of salad. But now, there are options for chowing down on hummus as a way to end a meal. People are becoming increasingly interested in dessert hummus, thanks in part to a pitch on "Shark Tank" a few years ago.

Once the first brand hit the market, people started experimenting to create their own. You could make snickerdoodle dessert hummus, featuring cookie dough and cinnamon, or go with the always-pleasing flavor of dark chocolate.

6. Sri Lankan Cuisine

There was a time when most people only saw Sri Lankan food grouped with Indian fare on a menu. However, it has recently distinguished itself. Curry is a staple dish, served on a bed of steamed or boiled rice. There is even a curry made from jackfruit. It's called polos, and you might feel ready to try making it once you become familiar with jackfruit-based cooking.

Otherwise, there's a dish called kottu. It's a stir-fry made with shredded roti bread and vegetables. You can also add eggs, cheese or meat.

7. Ugly Fruit and Vegetables

When you look at the produce section of a supermarket, the fruits and vegetables there probably look much different than the stuff taken from your garden. That's because stores often only use the pieces that are most attractive.

But, there's a push toward using every piece of produce possible, no matter how misshapen or "ugly" it is. Some stores package it together and offer it to shoppers at a discounted price. Some delivery services are even starting up in major cities that specialize in sending boxes of ugly fruit and vegetables to their customers.

Such a service might not serve your area, but it shows how people realize that ugly fruit and veg still taste good despite their appearances.

Research New Recipes Today

This list is a great place to start as you diversify your recipes this year. Now is the time to try some of these suggestions and see which ones you like best!

Photo Source

Kayla Matthews writes and blogs about healthy living, sustainable consumption, eco-friendly practices and green energy. In the past, her work has also been featured on Grit, Mother Earth Living, Blue And Green Tomorrow, Dwell and Houzz. To read more from Kayla, follow her productivity and lifestyle blog: Productivity Theory.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

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