Nutrition in Natural Conditions

Feed in nature means that there almost all foods and found.
Seeming form is called. "Grilling" that is, in fact, just stay in the countryside.
Frequently, then the event of poisoning by consuming whole families deficient mushrooms and herbs.
These warnings lead to the conclusion that it is necessary to, along with education regarding the use of natural food sources, conduct training and education customers as guardians of nature.
Only he who respects nature, protects and nurtures has the right to be served its treasures!

What everyone can eat in nature?

The wide spectrum of what we can serve as food when we find in nature.
Can it be a variety of plants, mushrooms, fish, birds, wild animals, crabs, frogs, ant eggs, worms ...
Most of this is stored in a simple way: wash of impurities, drain it of water and burns baked or cooked in various ways.

Edible plants 

How to easily determine what is edible and what is inedible plants?
If you plant the port lactic fluid (excluding nettle and dandelion) and corrodes the skin, not eating, or strong-smelling plants.
Biting little leaf or stem.
If "shrink mouth" - not for eating.
You can eat plants that eat birds and animals, because it is not toxic.
Yet here and to be cautious and is still the best nutrition advisable to use only those plants that are absolutely sure that they are edible.
In nature there are poisonous and edible plants that look very similar.
One of the examples are blueberries and crow about where the fruit (berry) but the very face with blueberries edible while in the loft of a crow eye greatest concentration of toxins in the berries.

Bread is prepared not only from wheat flour, but, if possible, he added rye, barley and corn flour, potatoes, bran, dried wild pear (Pirus piraster), Leske fringe, Iceland moss (Cetraria islandica) and rhizomes fern (Pteridium mays) and water lily (Nymphaea alba), all in an amount of about 10% (individually or blended) and needy and more. (And oak acorn / Quercus sp. / Fries and grinds but the harsh taste!)
Corn flour was previously submerged in boiling water to cook a potato, Leske catkins (Corylus avellana) to boil, dried and ground, Iceland moss needs to rest at the water works and removal of bitterness is dried and milled (northern European nations like real bread!) and rhizomes can cook, dried and milled.
Soups and stews should be prepared by a number of plant species because they could get a lot of food and tastier meals.
Cooking wild vegetables usually lasts from 15-30 minutes depending on the age of the vegetation and the first hot water outflow after a few minutes of cooking because of any bitterness and adds new.
Sometimes more water is changed to eliminate bitterness.
In the considered herba nettle (Urtica dioica), leaves of plantain (Plantago sp.), Dandelion (Taraxacum officinale), Shepherd's purse (Capsella bursa pastoris), a young linden and beech, other snail-like peaks of the young fern (Nephrodium filix mas, Athyrium filix femina) , various species of wild cabbage (or stavel. several species Rumex sp., it is essential that this leaves grow everywhere in sufficient quantity and not bitter!), (Polygonum aviculare), poponac / morning glory (Convolvulus arvensis) and goosefoot (Chenopodium urbicum ) also, a variety of delicious clover (Trifolium sp.), daisy / white paper (Bellis perennis) has a very sour taste list, find the herb and roots of wild carrot (Daucus carota), common mallow leaf ... and certainly familiar mushrooms.

Soup of wild vegetables is made with a short pre-cooked and chopped leaves that are poured into flour fried in fat, burns a few more minutes, Ecomet enough water, salt and cook for about 15 minutes.
From the spices should add ginger, ground ivy. To improve the taste, consistency and nutritional value, encouraging, can be added and bonds / dry mushrooms. Also, mixed vegetables can be briefly parboil hot water, finely chopped, mix it with flour and a fat, forming small steaks that are baked in fat or oil (a little looser because they do not use the egg as a binder).
Stew the mushrooms in the pan to heat the fat and put the chopped onion (or port). When tender bulbs should add cleaned and chopped mushrooms and cook for a bit, then add flour and interference with continued brewing until browned flour, and add cayenne pepper and pour hot water, salt, put the chopped herbs and leave to cook more half an hour.
Mushrooms grilled represent the simplest and fastest way of preparing mushrooms. If no grid is then used only cleaned hats that are perceived on the lower side and put on clean is upside down and bake ten minutes.
Mushrooms are suitable for boiled or raw salad. Boil the younger mushrooms for 5 minutes, a little chopped, salt, spices and herbs (which is always handy to have a vegetable oil and vinegar and add them clean and does not have to).

Salads are made by a majority of the above herbs in the usual manner and serve either as a side dish or as a main dish.
Aromatic Teas us, though, the best known: conifer needles, yarrow (Achillea millefolium), St. John's wort (Hypericum perforatum), chicory (Cichorium intybus, its fried and milled root is used as a substitute for coffee), thyme (Thymus serpylum) , leaves of strawberries and blackberries are not uncommon, common mallow (Malva sylvestris), wild mint (Mentha sp.) and so on.
Herbs such as leaf and root ginger (Asarum Europeum, a substitute for pepper), Herba ground ivy (Glechoma hederacea, very aromatic) and leaf / bulbs (Allium ursinum, smell the onions) are quite sufficient for an exceptional gastronomic experience.
Speaking of plants one advice for smokers.
It is expected that if you do not have water and food remain time and without cigarettes or tobacco.

Replacement for tobacco:

Hawthorn - related hawthorn leaves are used as a substitute for tobacco, and with the good comes the cigarette and coffee for which a replacement can be hawthorn seeds or roots of dandelion and chicory but the oak acorn