OK, actually, it’s a sale on the new ebook From Garbage to Gourmet:
American households throw 25% of the food that we purchase—and that’s not just bread heels and moldy leftovers. There’s a whole host of edible things that we automatically throw away, but that can be used to make delicious food! Carrie’s new ebook features more than 80 recipes for using things like broccoli stalks, potato peels, carrot ends, herb stems, onion peels, and more. And these aren’t just “throw it in a soup and call it good” recipes—we’ve got Asian Broccoli Slaw, Poor Man’s Apple Cider, Corn Cob Chowder, Chocolate Cheesecake Bites, and Magic Hot Fudge Cake, to name a few.
Carrie gives you tips for preserving your food to use later (did you know you can freeze ripe avocados, for instance?) and more than 115 pages of recipes for using up whatever you don’t preserve. Here’s what Carrie has to say about the book:
“I used to think that reducing food waste meant spending hours picking at a turkey carcass to get every last bit of meat, or throwing all the leftovers together and calling it a casserole. Wasting less didn’t sound like fun, and it certainly didn’t mesh with my desire to cook delicious food.
But then grocery prices started to rise, and I began to get a sick feeling in my stomach when a partially-used can of tomato paste got moldy in my refrigerator, or I threw away a half-used avocado or broccoli stalks that made up 49% of the weight I paid for. (Yes, really – 49%!)
I started to realize that I could save a great deal of money and feed my family incredibly delicious food by turning my garbage into gourmet cuisine. It was out of this transformation in my own kitchen that From Garbage to Gourmet was born.
I’ve taken the strategies that I’ve learned in my quest to reduce waste and packaged them in a beautiful ebook that will make you forget you are reading about food waste!”
From Garbage to Gourmet includes:
- 118 pages of never-before published content
- 81 original recipes that are delicious ways to use up things people normally throw away (broccoli stalks, onion skins, potato peels anyone?)
- Printable versions of all the recipes
- Beautiful full-color, magazine-style format
- And an ingredient index so you can quickly find ways to use a particular item.
I’m an affiliate for From Garbage to Gourmet because I believe that it’s a really important resource for you to have. (I make a small commission if you purchase the book through the links in this email—which helps keep Laughing Lemon Pie going!)
One of the most important tips from The Ultimate Guide to Eating Organic on a Budget is “Use it all” (which you totally already know, because you read my book and memorized it, right??). Carrie’s book makes that So. Much. Easier! She’s revolutionizing eating on a budget for me—again!
If you’re serious about saving money on your groceries, you owe it to yourself to invest a few bucks in this incredible resource. Click here and do it now—before the price goes up!