See this at: chetday.com| Added on 04/24/07

Karen is the author of the popular eBook, How to Improve Fading Memory and Thinking Skills with Nutrition. Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant itself is extremely attractive and useful. Amaranth was a... See more

Karen is the author of the popular eBook, How to Improve Fading Memory and Thinking Skills with Nutrition. Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant itself is extremely attractive and useful. Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies. Before the Spanish conquest in 1519, amaranth was associated with human sacrifice and the Aztec women made a mixture of ground amaranth seed, honey or human blood then shaped this mixture into idols that were eaten ceremoniously. This practice appalled the conquistadors who reasoned that eliminating the amaranth would also eliminate the sacrifices. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct and completely lost to us.... See less

See this at: amazon.com| Added on 04/24/07

Make a Search Suggestion | Manage your Search Suggestions No-one has made a Search Suggestion for this item yet. Why not be the first to suggest a search for which this item should appear?

Make a Search Suggestion | Manage your Search Suggestions No-one has made a Search Suggestion for this item yet. Why not be the first to suggest a search for which this item should appear? See less

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See this at: physicalmind.com| Added on 04/18/07

Subscribe for FREE wellness and coaching newsletters! Lauren Muney at age 40: Wellness coach and featured in "Fit Over 40: Role Models for Excellence" PEMMICAN - natural 'energy bar' [meatless] or [meat] Pemmican is a Native American word roughly... See more

Subscribe for FREE wellness and coaching newsletters! Lauren Muney at age 40: Wellness coach and featured in "Fit Over 40: Role Models for Excellence" PEMMICAN - natural 'energy bar' [meatless] or [meat] Pemmican is a Native American word roughly translated as "travel food made for long trips." A compact source of concentrated energy needing no preparation on the trail, Native American pemmican often included bear fat, berries and anything else that was nutritious and available. The energy bar traces its roots back to the Middle Ages. Crusaders tucked an energy bar, called the panforte (a mix of flour, honey, shortening, nuts and dried fruit), into their tunics to give them a lift during long marches. Pemmican may be one of the world's perfect foods. It is only pure protein, fat, and carbohydrate . . . n perfect ratio. It gives the body the densest nutritional value in a simple, hand-feeding manner. Its high energy ingredients keeps one from being hungry yet feeds the body everything... See less

See this at: natureskills.com| Added on 04/18/07

The Native People of the temperate and northern regions of America developed a high-energy fast food that is easily transportable and long-storing. We know it as pemmican, or pimikan in the Algonquin languages. The term is derived from pimii, the... See more

The Native People of the temperate and northern regions of America developed a high-energy fast food that is easily transportable and long-storing. We know it as pemmican, or pimikan in the Algonquin languages. The term is derived from pimii, the Cree-Chippewa word for fat. This is quite appropriate labeling, because fat, a concentrated energy source, is the most important ingredient. The second part of this article contains a pemmican recipe. We are all generally familiar with pemmican already, as it is basically sausage. It is a mixture of dried shredded or pounded meat, usually ungulate (Bison, Elk, Deer), and lard (solid rendered fat), usually ungulate also, which is combined and compressed into cakes. Pemmican is made by first separating the fat and meat from each other so that they can be processed individually. Meat is best preserved by drying, and fat by rendering. If there is fat in the meat, or vice versa, either could spoil. However, once each is prepared they can be mixed... See less

See this at: scdiet.org| Added on 04/18/07

* 500 g lean beef strips * 400 ml fresh coconut milk (used canned if necessary, make sure it doesn't contain any illegals) * 2 cloves garlic, crushed * 1 red capsicum (bell pepper) cut into strips. * 1 bunch spinach, washed and shredded * a handful... See more

* 500 g lean beef strips * 400 ml fresh coconut milk (used canned if necessary, make sure it doesn't contain any illegals) * 2 cloves garlic, crushed * 1 red capsicum (bell pepper) cut into strips. * 1 bunch spinach, washed and shredded * a handful of fresh coriander (cilantro), chopped, * 2 tsps real sea salt, more or less. * olive oil. Mix beef strips with olive oil and garlic. Heat deep electric frypan on high, stir-fry beef strips in batches, removing each batch when cooked. Return beef to frypan with all other ingredients. Because spinach is so bulky when raw you may need to add half, wait until it wilts down then add the other half. Cook on low until meat is cook through and all spinach is wilted. Garnish with basil leaves. See less

See this at: nps.gov| Added on 04/24/07

The daily allowance of food issued to soldiers was called rations. Everything was given out uncooked so the soldiers were left up to their own ingenuity to prepare their meals. Small groups would often gather together to cook and share their rations... See more

The daily allowance of food issued to soldiers was called rations. Everything was given out uncooked so the soldiers were left up to their own ingenuity to prepare their meals. Small groups would often gather together to cook and share their rations and they called the group a "mess", referring to each other as "messmates". Others prided themselves in their individual taste and prepared their meals alone. If a march was imminent, the men would cook everything at once and store it in their haversack, a canvas bag made with a sling to hang over the shoulder. Haversacks had a inner cloth bag that could be removed and washed, though it did not prevent the bag from becoming a greasy, foul-smelling container after several weeks of use. The soldier's diet was very simple- meat, coffee, sugar, and a dried biscuit called hardtack. Of all the items soldiers received, it was this hard bread that they remembered and joked about the most. "'Tis the song that is uttered in camp by night and day,... See less

See this at: en.wikibooks.org| Added on 04/24/07

* This page was last modified 08:31, 26 January 2007. * All text is available under the terms of the GNU Free Documentation License (see Copyrights for details). Wikibooks® is a registered trademark of the Wikimedia Foundation, Inc. * Privacy policy... See more

* This page was last modified 08:31, 26 January 2007. * All text is available under the terms of the GNU Free Documentation License (see Copyrights for details). Wikibooks® is a registered trademark of the Wikimedia Foundation, Inc. * Privacy policy * About Wikibooks * Disclaimers See less

See this at: kenanderson.net| Added on 04/24/07

Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness, bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick... See more

Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness, bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or anything else. Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough. Roll it out thin on a cookie sheet. Score it into squares of about 2”x2” and poke some holes in it (not all the way through). Bake it at 400 ° F for about 45 minutes or until it is lightly browned. Let it cool in the oven. Preheat oven to 400° F. For each cup of flour (unbleached wheat), add1 tsp. of salt. Mix salt and flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake... See less