You’ll discover a common backyard plant that you can pop, just like popcorn. The only difference is that it tastes better with a nutty flavor, and it’s gluten free!
Young leaves can be picked in early spring and used raw in salads or cooked. They taste like spinach. They are best harvested early in the day and plunged into cold salted water for 15 min.
You’ll find out how to identify and take advantage of the American Hog-Peanut.
This common plant has the interesting ability to produce two types of flowers and two types of seeds at the same time.
The upper pods contain numerous smaller seeds that taste like garden beans and need to be cooked.
You’ll also discover a Nut that was a mainstay at the grocer 100 years ago, but people barely can recognize them nowadays. American beech nuts are sweet and taste best after the first hard frost of autumn. You can separate the burrs by hand and dry the nuts in the sun. The shells can be cracked in the oven and then eaten.
You’ll discover a very distinctive but common mushroom that grows in all 50 states.
There are no similar lookalikes, but just to be double sure you got the right one, slice it in two. If it is hollow from top to bottom on the inside, they are Morels. These mushrooms can be dried for long term storage and reconstituted later by soaking them in water.
Take a stalk or a leaf and tear it in two.
I’ll also show you when to best tap the Bigleaf Maple or Sugar maple tree to get the maximum yield out of sap.
Native Americans boiled maple sap into sugar using hot stones, but of course it's much easier to use your stove or oven.
You’ll also discover a plant called Lamb’s Quarters.
This Great Depression weed saved large communities from starvation and malnutrition. Growing all over the US, this superweed is also called “wild spinach” and it contains substantially more nutrients than cultivated spinach and kale.
You’ll also discover how to recognize Reishi, the mushroom that got me out of the wheelchair.
I’ll also show you how to make a crispy crust wild dandelion bread. So if dandelions grow somewhere near you, go ahead and put them to good use.
I’ll also show you something truly extraordinary, a seaweed that grows almost faster than you can eat it.
If you look at it for some time, you can actually see it grow. That was one of the treats I ate on Alone show on Vancouver Island.
You'll discover the delicious secret this common plant holds hidden from sight.
If you pull up this invasive weed, you can find its nut-shaped edible tubers that taste somewhere between almonds and hazelnuts.
Foragers call them earth almonds. They can be eaten raw right out of the ground. Or you can dry them for later use.
I’ll also show you how to use yarrow leaves as one of nature’s most effective band aid.
Simply chew and apply it directly to the wound for 2-3 min.
You’ll also uncover a wild plant that is sweeter than sugar and helps people with diabetes.
Its sweetness comes from a compound found in the roots, with a taste similar to sugar but less instant and more long-lasting.
You’ll also discover what you should do immediately when you find an 'Alligator Tree'.
It is very easy to identify, as its bark perfectly mimics an alligator skin.
I’ll show you how to find mini watermelons in the wild.
The Watermelon Berry provides instant refreshment, while quenching thirst and giving your body a fistful of vitamins.
I will also show you the common, but usually unpopular pond dwelling micro plant that can save your life one day.
This is the world’s smallest flowering plant in the world, almost half the size of a grain of rice.
If you get the Forager’s Guide to Wild Foods today, you’ll also take advantage of - a limited offer - of 3 exclusive gifts that will be off the table soon:
The second exclusive bonus you’ll receive is called Household Remedies – How to recover Naturally at Home. In it you’ll discover our grandparent’s remedies that you can put to good use.
The third bonus you’ll get is 104 Long Lasting Foods You can Make at Home.
In it you’ll discover the long-lasting foods from a time when there was no electricity and refrigerators.
This book isn't cheap to make. It’s filled with high resolution, full-color, full-page pictures that require a lot of quality ink and cutting edge printers. This is why we were able to afford printing it only in a limited edition.
$37 is just a single meal in a not-so-fancy restaurant, while with The Forager’s Guide to Wild Foods you can put food and medicine on your table for a lifetime.
It’s obvious that you can save a lot more money than the price of this book, even in a single forage run.
Learning to look after yourself with the help of what nature gives freely is the ultimate form of self-reliance, and the best thing you can do for your health.
You will also be covered by my KEEP-THE-BOOK MONEY-BACK GUARANTEE!
You have a full 60 days to try The Forager’s Guide to Wild Foods. If at any time during those 60 days you are NOT COMPLETELY satisfied with this guide, send us an email or message and we will refund you the price of the book. It’s as simple as that!
It’s never too early nor too late to start learning a new useful skill.
The plant knowledge is no longer taught as it has been for thousands of generations before us. If we don’t do something about it, this knowledge will be lost forever and one day we might pay the ultimate price for this.
When you were growing up, it was probably your parents or grandparents that helped you identify your very first berry.
She has spent years living in nature with the San Bushmen of the Kalahari Desert, one of the last indigenous peoples who still live as hunter-gatherers.
Nicole believes that there are many more people who need to take advantage of the healthy, free wild food growing in their area.
Part of my wild knowledge was passed to me by a San Bushmen community, who are like family to me. I’ve lived with them for long periods of time and I return almost every year.
It’s only natural to give back to the amazing people who have shared their ways and wisdom with me and with the world. While these skills have disappeared almost everywhere on the planet, for them it is still a way of life.
BUT, their way of life is under threat.
This is why I co-founded The Origins Project, a joint venture with this community of San Bushmen to help them preserve the way of life they wish to live - a life closely knit with nature. By purchasing The Forager’s Guide To Wild Foods you are also contributing to The Origins Project, as 5% of everything I earn from each book purchase will go to the San Bushmen through this project. Thank you!