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Eden's Root Trilogy #3
Published April 30, 2013
"I promise you, Sean. We're going to stop them."
The pieces on the board are in motion and with both sides gathering strength, each move will be critical. When the Truthers make a play for checkmate, the Seeders are forced to respond. Fi and her companions will face greater challenges and higher stakes than ever before, because this time if they fail, it's for keeps.
The mission of Eden must be fulfilled and Eden’s best Seekers are needed. Forming a new group they dub the Seeders, Fi, Asher, and Sean are joined by a new addition as they set out to bring hope and support to the Topsiders in the form of radios and heirloom seeds. Their experiences Topside prepare them for the threat from marauding gangs they call Lobos, but it is a different, less obvious sort of threat that takes them by surprise. As radio broadcasts begin to reconnect Eden and the Topsiders, the Seeders stumble upon mysterious broadcasts from unknown stations. When two of their own new radio stations go silent within days of each other, Fi and her companions realize that something is terribly wrong. Eden finds itself pitted against a growing and unknown force as their very mission lights the flames of war.
Eden's Root #1
It is 2033, and the world hovers on the edge of explosion as unexplained crop deaths lead to severe global food shortages. In the United States, the Sickness is taking lives slowly, creeping its way into every family. Fi Kelly has already faced the Sickness in her own family, toughening her beyond her years. But a shocking confession from her dying father will push her toughness to its absolute limits. Saddled with an impossible secret and the mission of saving her little sister, Fi sets out to transform herself into the warrior that she must become to survive the coming collapse. Along the way, she will discover that evil can be accidental and that love can be intentional.
Rachel E FisherI am a wife and entrepreneur living and working in Florida. I am also a graduate of Mount Holyoke College, where I majored in Biology. It was always my assumption that I would end up making research my life. Though it did not work out that way in the end, my passion for Biology remains intact.
I have always loved biology-based science-fiction and the young adult genre. It is in this vein that I offer my work.
In Rachel Fisher's dystopian world, natural grown food has turned to poison or died before it can produce fruit. This idea was partly inspired by her own life and the necessity of creating vegan and gluten-free meals.
The Emergence Recipe Book Tour
12 – Launch
13 - Howling Books and Design - Review
14 – Livinga Goddess Life - Review
15 – Buried Under Books - Review
16 – Indiscriminate Writes - Review
17 – Mythical Books - Recipe
18 – Tiffyfit’s Reading Corner - Recipe
19 – MySeryniti - Review
20 – Fundinmental – Eden's Root
21 – Moosubi Reviews! - Review
22 – Christy’s Cozy Corner - Quotes
23 – AnastaciaKnits - Review
24 – Markedby Books – Eden's Root
25 – LeeannaMe – Eden's Root
26 – LeeannaMe - Seeds of War
27 – LeeannaMe - Review
28 – TheBookish Daydreamer Eden's Root
29 – GreenMountain Couple - Review
30 – Grand Finale
Tour-Wide Giveaway:
August 12 - September 6
2 Winners each (international):
- eBook of Eden's Root
- eBook of Seeds of War
- eBook of Emergence
2 Winners (international):
- eBook of the trilogy - Eden's Root, Seeds of War & Emergence
1 Winner (US, Canada, UK):
- signed print copy of Emergence
a Rafflecopter giveaway
RECIPES!
(selected by A_TiffyFit)
One of my favorite blogs to try recipes from is 28 Cooks. While these vegetarian (and largely gluten free, although not all) recipes are new to me and my family, they are not intimidating to try and look really delicious. I've tried several and thought to include two of my favorites (the sesame nut cookies and the garlic parmesan edamame) as well as one of her most recent, which is the summer chili!
Garlic Parmesan Edamame
Serves 4
1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste
Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.
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| from 28cooks.blogspot.com |
Serves 6-8
3 tbsp olive oil
1 1/2 cup diced onion
1 1/2 cup diced green pepper
2 jalapenos, diced
3 cloves garlic, minced
6 cups diced zucchini
1/2 tsp salt
2 tbsp chili powder
1 tsp ground chipotle chili powder
2 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
1 (12oz) package Morningstar Crumbles
1/2 cup water
1 (15oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, rinsed and drained
1/4 cup roughly chopped cilantro
In a large stock pot, heat olive oil over medium high heat. Add onion, pepper, and jalapeno.
Saute for 3 minutes, then add zucchini and garlic. Saute for another 5-8 minutes, until peppers and onions are soft. Add remaining ingredients, except for cilantro, and stir well. Bring to a boil and then lower heat to a simmer. Cook for another 15-20 minutes until zucchini is soft. You can let this simmer much longer if you need to. Stir in cilantro before serving. Enjoy!
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| from 28cooks.blogspot.com |
Yield - 2 dozen cookies
3/4 c unbleached white flour
1/2 c whole wheat flour
1/4 c flax seed meal
1 tsp baking powder
1/8 tsp salt
1/4 c toasted sesame seeds
3/4 c raw cashews, diced (or any nut)
4 oz silken tofu
1/2 c olive oil
3/4 c light brown sugar
2 tsp almond extract
Preheat oven to 350. Combine all dry ingredients, from flour to cashews, in a large bowl. In a smaller bowl, mash tofu with remaining ingredients. With a spatula, add the wet ingredients into dry, and combine well. Roll dough into 1" balls, and flatten with hands. Place on ungreased cookie sheet. (Cookies do not spread much during baking, so feel free to place fairly close together) Place into preheated oven, and bake 10 minutes, until edges and bottom start to brown. Remove from oven, and cool on a wire cooling rack.
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