To make your own instant compost: put table scraps in a blender, add a pinch of yeast, fill with water and liquefy. Anyone tried this? I thought that was an interesting method.
To increase nutrients in cake, bread and cookie recipes, add 1 T. soy flour, 1 T. nonfat dry milk powder, 1 T. wheat germ and fill the rest of the cup with flour. I almost always use at least partial wheat flour and sometimes add wheat germ or ground flax seed to various recipes, but hadn't thought of adding soy flour. How do you increase the nutrients in baked goods?
A little recipe I got from the book that I'd like to try soon: peanut butter candy. Mix 1 c. crunchy peanut butter with 1 c. honey. Slowly add 1 1/2. dry milk. Shape into balls and roll in coconut. Chill. Sounds yummy!
The book also talked about making homemade bread exclusively, rather than buying it. When I do make homemade bread, it's usually to accompany the entree at dinner, instead of the main attraction. If you have a bread recipe (non bread machine, and preferably wheat) that you use for sandwiches, I'd love a copy of the recipe.
Another thing this book reminded me of is the many ways you can use a food dehydrator. I thought I might try making some kind of fruit leather as a snack for our upcoming travels, and wondered if anyone has a good recipe to share?
I love hearing your ideas--thanks for sharing your input!