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Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes Paperback – July 16, 2013
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“Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes has taught me that my backyard is full of free food! Way to go, Sergei.”
—John Mackey, CEO of Whole Foods Market
“Sergei grew up eating wild foods. He's extraordinarily qualified to teach us all about the magic and innate vigor of wild edibles. Increase your life force energy and have the best day ever every single day with the knowledge Sergei shares within the pages of this book!”
—David Wolfe, author of Eating for Beauty, Superfoods, and Chaga: King of the Medicinal Mushrooms
“Wild Edibles is a useful guide to foraging and includes information on identifying 60 edible plants. Many colorful photographs and line drawings are provided as well. The author also presents clear details on which wild plants are poisonous and not edible. Vegan recipes using these foods are included. For example, you can whip up a Wild Amaranth Smoothie or prepare Wild Daily Salad, Sow Thistle Pesto, Sheep Sorrel Soup, Marinated Fiddleheads, or Roasted Veggies with Burdock.”
“All of the books written by the Boutenko family provide valuable insight into diet and natural health, which inspires us and helps us move through our crazy lifestyle as professional musicians. Sergei’s new book is no exception. Thanks to Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes, we can now eat even healthier on tour! By conscious eating we take care of our bodies and the entire world.”
—Rodrigo y Gabriela
“This book is clear, concise, and thoughtfully written for both novice foragers and those who know a thing or two. … Included along with identification are uses, nutritional information (very detailed), helpful tips, identification tricks, cautionary advise about look-alikes, and flavor. [Boutenko] also includes conservation and gathering etiquette. … His enthusiasm for foraging and eating healthfully while respecting the earth comes through on every page.”
—Fiddlehead Foraging blog
About the Author
At age 15, SERGEI BOUTENKO collaborated with his family on their first book, Raw Family: A True Story of Awakening; he and his sister Valya went on to coauthor Eating without Heating: Favorite Recipes from Teens Who Love Raw Food and Fresh: The Ultimate Live-Food Cookbook. Boutenko holds a degree in communications from Southern Oregon University. A writer and educational filmmaker, he conducts seminars on healthy living worldwide. The author lives in Ashland, OR.
Author interviews, book reviews, editors picks, and more. Read it now
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The descriptions are very repetitive, using the exact same verbiage for similar plants. Do we really need separate listings for blackberry, raspberry, etc, if the text will be pretty much the same? Another reviewer mentioned the constant smoothie talk. It didn't bug me too much, but the word is used 105 times, in case anyone wondered. This guy loves his smoothies. :)
I don't regret the purchase, because I always cross check several references before consuming anything new, and this will just be an extra resource.