Thanks again to our friend in Weston for all her hard work.
Dale
As you may or not know, we visited the cannery last week and had a productive time. While we were there Sister Netane, the cannery director, spoke of a family coming down and buying a truckload of food because they were worried about the effect of the new healthcare program on our economy. In my opinion, this is valid thinking, but only because a prophet of God told us to have a 3 month supply of foods we normally eat and at least a 12 month supply of long term food storage. The brethren didn’t say it was just for calamities. It can be for lots of reasons as you know, some you may not have even considered. This would indicate a need for palatable food that we can live with and actually (dare I say it) ENJOY. I think it is errant thinking (although better than nothing) to buy food that you never expect to eat and stash it away for 30 years. Obedience is good, but we also need to develop a preparedness mentality and way of life. We need to use our food storage, acclimate our bodies for the whole foods, perfect our cooking techniques and USE the food to better experience how to store and cook it. Nothing teaches like experience. That being said, let’s move on…
The carrot muffins I made for cannery were moist and delicious! I made them with 100% whole wheat and I rehydrated the carrots with the pineapple juice I drained from the pineapple. They WERE GOOD! I gave you the recipe in last week’s newsletter.
My sister told me something about Dr. Oz so I watched him yesterday for the first time (while rockin away on the treadmill) and guess what? He had a GREAT sounding recipe for very healthy TRIPLE chocolate chip cookies! The neat thing is that this gourmet chef (healthy, very chic chef Rocco Dispirito) RAVED about using white beans in his cookie recipe…we’ve known this all along, haven’t we girls? He says how satisfying they are because of the protein and fiber..all the things I’ve been telling you. ANYWAY…here is the recipe! It uses cocoa powder too (I store it!) I also have egg white powder (or you can use the egg beaters stuff) YAY, I’m so psyched to make these! He says you can eat FIVE of these for every normal cookie you would eat and still save calories! Now is the time to change your families eating habits and LET THEM ENJOY IT! They may not notice a difference…THESE COOKIES HAVE NO SUGAR AND NO FLOUR IN THEM AT ALL!
TIP…I cook white beans and freeze them in ziplocks and it makes them way cheaper than even canned.
Triple Chocolate Chocolate Chip Cookies
With 3 kinds of chocolate for flavor in Chef Rocco Dispirito’s recipe, you won’t miss the fat and sugar in the standard version of this most beloved cookie.
Makes 20 cookies
1 serving: 45 calories
1.4 g fat
2 g protein
9 g carbohydrates
0mg cholesterol
2 g fiber
32 mg sodium
½ tsp vanilla extract
¹⁄³ cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tbsp light agave syrup
3 large egg whites
1½ cups granulated artificial sweetner
¼ cup dark chocolate-covered cacao nibs
¼ cup mini chocolate chips
Directions
Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the artificial sweetner. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
FREE THINGS AT PUBLIX…here is a list BUT the one that stands out is the Johnson and Johnson travel first aid kit…first of all. Everyone with sons needs those for the monthly campouts they are having, secondly it is a great storage item!
Bob Evans Mashed Potatoes FREE
Yoplait Greek Yogurt 6 oz FREE You should be getting a free one of these each time you go to publix over the last 2 weeks, coupons are in the turnstile. They are in the organic section adjacent to produce
Kraft Philadelphia Cream Cheese, 8 oz FREE
Sure for Men FREE
Johnson & Johnson First Aid Gauze, Tape, or Travel Kits FREE
Sundown Naturals Vitamin D FREE
Ziploc Bags, 8-25 ct FREE (after rebate)
Yoplait Greek Yogurt 6 oz FREE You should be getting a free one of these each time you go to publix over the last 2 weeks, coupons are in the turnstile. They are in the organic section adjacent to produce
Kraft Philadelphia Cream Cheese, 8 oz FREE
Sure for Men FREE
Johnson & Johnson First Aid Gauze, Tape, or Travel Kits FREE
Sundown Naturals Vitamin D FREE
Ziploc Bags, 8-25 ct FREE (after rebate)
Here is a link to everything under a dollar deals (scroll down to find publix)
PUBLIX BOGOS…pineapple, pickles, applesauce, delmonte canned fruits and veges (good food storage and coupon on Southern savers) tomato sauce, cheaper than tomato powder, <grin> classic pasta sauce for 79 cents after coupon…I would use the shortcut for that price! Shells and velveeta dinners, Gatorade, orvilles popcorn
Mulch vs. Compost
Let me begin by defining the terms mulch and compost. Sometimes they are used interchangeably, but they are really different things. Mulch refers to organic (some non-organic like plastic) materials that are layered on top of the soil after planting. Mulch is great to help retain soil moisture, reduce weeds, and as it breaks down it provides nutrients to the soil. Any organic matter can be used as mulch, such as bark, wood chips, straw, pine needles, and even compost. You can use freshly chipped bark and wood as a surface mulch. If you want to mix the organic matter into the soil, then it's best to compost, or age, it first. Compost is decomposed, or aged, organic matter that is incorporated into the soil. It adds organic matter to the soil, improves drainage in clay soils, improves water and fertilizer retention in sandy soils, provides nutrients, increases soil microbial activity, and encourages earthworms. It will also act as a great mulch/top dressing for your existing flowers and over time break down further and improve your soil. As it ages, some of the nutrients in compost will leach away, but compost is generally not extremely high in nutrients anyway. It will still provide many benefits for your soil no matter when you use it. Compost should be aged before mixing into the soil, particularly if it contains manure, so that it won't burn plant roots, and also because the soil microorganisms that are decomposing the organic matter need nitrogen and carbon. They use up the nitrogen faster than the carbon, and can temporarily "rob" nitrogen away from growing plants so they can continue their work of reducing the carbon, which takes longer. Eventually the nitrogen is returned to the system when the microorganisms die off, but it can create a deficit in the short term. Here's a few basics on compost making: You need four ingredients: carbon (browns), such as leaves, straw, shredded paper; nitrogen (greens), such as grass clippings, kitchen fruit and veggie scraps, manure; water, and oxygen. An easy way to start out is to mix the carbons and nitrogens in about a 50/50 ratio. As you construct the pile, sprinkle it with water from your hose. The ingredients should be as wet as a damp sponge. Don't try to make the pile and then water it all down from the top. The water finds paths to pour throughout the bottom! The pile should be at least 3 feet by 3 feet by 3 feet (1 cubic yard) to have enough mass to insulate and retain heat. As the microorganisms that are doing the decomposing die off, they release heat. When the pile cools, they've probably run out of oxygen, which is where turning the piles frequently comes in. The more turning and reapplying of moisture, the more quickly the materials will decompose. On the other hand, you can construct a good pile and then just let it sit. It will decompose, but take 6-8 months. Hint: the smaller the ingredients, the faster they will decompose.
30 Minute Rolls
12 servings
3 1⁄2 c warm water
6 T instant yeast
1 c oil
3⁄4 c granulated sugar
1 T iodized salt
3 T whole egg powder (reconstituted)
3 T additional water
8 c whole wheat flour (approximate)
Preheat oven to 400 degrees.
Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.
Add remaining ingredients to bubbling mixture. Mix well and roll out.
Form dough into rolls and let rise approximately 15 minutes.
Bake for 10-12 minutes until golden brown. Cool and serve.
Notes
Dough can also be used for pizza crust.
Watch the video!
Good article!
See our growing guide for vegetables.
Planning an organic vegetable garden? You may enjoy this blog that provides a few pointers.
Almanac Companion newsletter
********************************************************************************************************************
When planning your storage, consider storing some of the following items:
10 Cancer-Fighting Foods
By Katelyn Dieaffenderfer
Reviewed by QualityHealth's Medical Advisory Board
Reviewed by QualityHealth's Medical Advisory Board
While there's no single food that can protect you against cancer completely, a growing body of research suggests that certain edibles can help to reduce your risk. Some of these foods and spices may thwart the onset of the disease, while others can help to limit the spread of cancer cell growth.
According to the Cancer Cure Foundation, it's best to eat a balanced diet that includes a rich assortment of the following foods and spices:
According to the Cancer Cure Foundation, it's best to eat a balanced diet that includes a rich assortment of the following foods and spices:
Carrots.
Carrots contain beta carotene, which may help to prevent cancers of the lung, mouth, throat, stomach, intestine, bladder, prostate, and breast. Falcarinol is another substance found in carrots that may reduce the risk of cancer. Just be sure, however, to your carrots raw, as cooking will inhibit the benefits of falcarinol.
Grapefruit.
Citrus fruit contains monoterpenes, which are believed to help prevent cancer by ridding the body of carcinogens. Some studies have shown that grapefruit, in particular, may inhibit the proliferation of breast-cancer cells.
Nuts.
Nuts may suppress the growth of cancers because they contain the antioxidants quercetin and campferol. The Brazil nut, for example, contains 80 micrograms of seleniuma key supplement that may fight prostate cancer.
Tomatoes.
Lycopene is an antioxidant that attacks roaming oxygen molecules that are suspected of triggering cancer. Tomatoes are full of lycopene, as well as vitamin C, an antioxidant that can help to prevent cellular damage. An increased amount of lycopene may reduce your risk of breast, prostate, pancreatic, and colorectal cancer.
Avocados.
Since they're rich in glutathione, avocados are considered a cancer-fighting superfood. Glutathione is an antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. In addition, avocados contain beta-carotene and more potassium than bananas.
Garlic.
Because garlic contains immune-enhancing allium compounds, researchers believe it may have cancer-preventing properties. These compounds increase the activity of immune cells that fight cancer and indirectly help break down cancer-causing substances. In addition, the compounds can help block carcinogens from entering cells and can slow tumor development.
Mushrooms.
Shiitake, maitake, and reishi mushrooms are among those that appear to help the body fight cancer and build the immune system. They all contain a protein called lectin, which attacks cancerous cells and prevents them from multiplying.
Broccoli.
Along with cabbage and cauliflower, broccoli contains a chemical component that may help to fight breast cancer by converting a cancer-promoting estrogen into a more productive variety. Broccoli, especially the sprouts, also features the phytochemical sulforaphanem, which is believed to aid in the prevention of colon and rectal cancer.
Flax.
Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. It's also rich in omega-3 fatty acids, which are thought to aid in the prevention of colon cancer and heart disease.
Raspberries.
Because they're packed with vitamins, minerals, plant compounds, and antioxidant anthocyanins, raspberries may protect against cancer. Black raspberries, which are incredibly rich in antioxidants, may be especially helpful in warding off colon cancer.
**************************************************************************************************************************
Before buying Freez-dried producs, read this:
Need to restock your family food supply
Plan a visit to the stake cannery.
Go to http://www.providentliving.org/content/display/0,11666,8133-1-4352-1,00.html and fill out your order form before going. Makes it much easier for you. This can be done in English or Spanish.
Call the Cannery (Home Storate Center)
Home Storage Center (by appointment only)
FL - Davie (Ft. Lauderdale)
Address: 5000 SW 52nd St. #512
Davie, Florida 33314
Phone: 954-581-2165
The day and hours Brother and Sister Netane would like to set appointments on are as follows:
· Wed 2-4pm and 6-8:30pm
· Thu 6-8:30pm
· Sat 9:30-12pm
The Netane's contact information that can be provided to the stakes and wards is:
(954) 895-0203 (650) 922-3855
Miami Lakes Stake Specialist
Dale Pickard 305-652-9536
786-389-1545
Vivian Castillo 352-246-9608
Spanish
These hours may change. Call to check hours and make an appointment.
An excellent way to eat what you store. Watch the video:
How Much Water Should A Person Drink Per Day
The human body consists to 50 to 60 percent of water and we lose quite a few cups each day to evaporation (and breathing) alone. It’s no wonder that we need to drink a certain amount of water each day to stay healthy.
How Many Glasses of Water Should You Drink Each Day?
One rule of thumb is to drink 8 eight ounce glasses of water per day or approximately 2 liters. While this is not a bad starting point, I recommend you determine how much water you need by your weight. Take your weight in lb and divide it by 2. The result is the amount of water in ounces that you should drink per day.
If it is hot outside, or you are exercising you want to increase that basic water requirement by a few more glasses.
Does It Have To Be Plain Water?
No, you don’t have to drink just plain water. Of course it is a good idea to make at least a large portion of it plain water, to avoid extra calories and additives, adding some ice or lemon or even a splash of fruit juice to your water is just fine. You may also want to give herbal teas a try for variety.
Soups and broths are another good source of water. Work them into your meal plan when you get a chance. One of my favorite “snacks” when I am craving salty snack food is one of these simple cups of soup that have 25 calories or less.
Be careful with fruit and vegetable juices and various sports and soda drinks. They can add quite a few extra calories and contain unwanted additives and chemicals.
FOOD STORAGE TIPS
Baking powder, baking soda, sugar, salt, cocoa: These are some of the items you don’t need to can or vacuum seal. Keep them in their original containers or you can place them in buckets with lids. Baking powder test: 1 tsp in 1/3 c hot water = water fizzes.
Brown sugar: 2 Tb Molasses, 1 cup white sugar. Mix with pastry blender until blended. You can also vacuum seal brown sugar in mason jars to keep it fresh for years.
Butter (almost) 1 pound shortening (butter flavored works) ½ tsp salt, 1 2/3 c condensed milk
Whip the shortening and the salt until light. Add the condensed milk a little at a time and blend.
Whip the shortening and the salt until light. Add the condensed milk a little at a time and blend.
Butter canned: Check the Internet for best prices. 12 oz can, 24 Tb or 3 sticks of butter.
Cheese canned: Check the internet for best prices. A Velveeta tasting hard cheese that can be shredded or sliced, comes in an 8 oz can. Minimum 5 year shelf life.
Corn syrup: 1 c sugar + 2 c water. Cook in canning jar in solar oven about an hour or until thick.
“Eggs” from unflavored gelatin (Knox): Buy in bulk at bulkfoods.com. In all the recipes in this book I have substituted unflavored gelatin for the eggs. The gelatin is less expensive than powdered eggs (as little as 3 cents per tsp) and has an indefinite shelf life.
1tsp gelatin =1 egg, 1 oz gelatin = 12 tsp, 1 pound gelatin = 192 eggs.
Making one egg: Combine 1 tsp of unflavored gelatin with 3 Tb of cold water and stir until dissolved. Then add 2 Tb of hot water and stir. When using your own recipes, decrease the liquid called for in your recipe by about ¼ cup to compensate for the added water from the “egg”. I have already done this for the recipes in this book.
1tsp gelatin =1 egg, 1 oz gelatin = 12 tsp, 1 pound gelatin = 192 eggs.
Making one egg: Combine 1 tsp of unflavored gelatin with 3 Tb of cold water and stir until dissolved. Then add 2 Tb of hot water and stir. When using your own recipes, decrease the liquid called for in your recipe by about ¼ cup to compensate for the added water from the “egg”. I have already done this for the recipes in this book.
Eggs: Storing fresh eggs for up to 1 year. Rub warmed mineral oil on your hands and coat the entire surface of the fresh egg with the oil. Replace egg in carton with the point down. In cold climates they can be stored in a cool, dark place. In warmer climates, place in the refrigerator. Rotate once a year.
Jar cakes & breads: This method of baking has been done for years, but there has been some discussion as to its safety. Because the eggs were exchanged with unflavored gelatin in all of these recipes, it is unlikely that the ingredients used could support bacteria if prepared and cooked properly. If you feel at all uncomfortable with this method, don’t use it.
Jar cakes are great for food storage and the solar oven, but you must be sure to sanitize all your jars and lids to be sure they are free from bacteria. Foods such as breads, cakes, muffins, cornbread, brownies, cookies and cinnamon rolls are cooked and sealed in mason jars and can be kept on the shelf for several weeks. Using a pastry brush, grease the inside of your jar with shortening (no Pam or Baker’s Secret) and fill it ½ to 2/3 full with batter or dough and bake. No lid is used at this time. Let your breads rise in the jars and then bake. If it bakes too high, cut the top of your bread or cake off before sealing the jar. Just be sure your jar edge is clean and your lids are hot. Immediately after the food is cooked, place a heated lid on the hot jar and tighten with the ring (Use hot pads). Within a few minutes, the lid will “plink” and the food will be sealed. The food will slip out of the jars easily if you use the straight sided “jelly jars” but any kind of mason jar will work. With this method, you can do your baking on your bright sunny days and have fully cooked baked goods waiting on your shelves for that rainy day.
Jar cakes are great for food storage and the solar oven, but you must be sure to sanitize all your jars and lids to be sure they are free from bacteria. Foods such as breads, cakes, muffins, cornbread, brownies, cookies and cinnamon rolls are cooked and sealed in mason jars and can be kept on the shelf for several weeks. Using a pastry brush, grease the inside of your jar with shortening (no Pam or Baker’s Secret) and fill it ½ to 2/3 full with batter or dough and bake. No lid is used at this time. Let your breads rise in the jars and then bake. If it bakes too high, cut the top of your bread or cake off before sealing the jar. Just be sure your jar edge is clean and your lids are hot. Immediately after the food is cooked, place a heated lid on the hot jar and tighten with the ring (Use hot pads). Within a few minutes, the lid will “plink” and the food will be sealed. The food will slip out of the jars easily if you use the straight sided “jelly jars” but any kind of mason jar will work. With this method, you can do your baking on your bright sunny days and have fully cooked baked goods waiting on your shelves for that rainy day.
Milk: Powdered milk: If you have electricity, powdered milk is best if you use warm water, mix with a blender and chill overnight.
Buttermilk: 1 c water, 1/3 c dry milk, 1 Tb vinegar or lemon juice. Let it sit 5 min.
Condensed milk: ½ c hot water, 1 c sugar, ¼ c dry milk, 1 c water. Place in canning jar with lid and shake until thoroughly blended.
Eagle Brand: 1 c hot water, 1/3 c corn syrup,1 2/3 c sugar, ¼ tsp vanilla, pinch of salt, ½ c butter, 2c dry milk. Place all ingredients except butter in canning jar with lid and shake until well blended. Gradually add the butter and shake each time until well blended.
Evaporated: 1 c water, 2/3 c dry milk. Whole 1 c water + 1/3 c dry. Skim: 1c water + ¼ c dry milk.
Milk on the shelf: Technology has given us real milk that sits on the shelf and has at least a 1 year shelf life. It comes in quart containers, available in whole, 2%, vanilla soy, almond and rice milk.
Peanut butter: 2 c peanuts and 4 Tb honey OR 2 ½ c peanuts and 2 Tb butter - salt to taste. Blend until smooth. This really needs an electric blender but it can still be done without one.
Rice: If your rice goes rancid, set it out for 2 or 3 days and rinse with water.
Shortening: I have substituted shortening for the oil in all my recipes because of the longer shelf life. Oil has about a 2 year shelf life, unopened shortening has 10+ years. If you can still find the hard lid shortening (not foil lids) they have an indefinite shelf life. Store shortening in a cool, dark place. Opened shortening has a less than one year shelf life. After opening shortening, melt it in the microwave or solar oven, pour it into mason jars and vacuum seal it for a longer shelf life.
Tomato powder: ½ cup powder mixed with 1 cup water =1 c tomato sauce. Less water makes tomato paste and more water makes tomato juice. Shelf life is 10+ years.
Vacuum sealing foods: Many foods with high oil or high sugar contents cannot be stored in #10 cans because of the interaction with the metal (Chocolate chips, nuts and raisins for example). You can significantly increase the shelf life of your foods by placing them in mason jars and using a Food Saver and a Jar Sealer attachment to vacuum the air out of the jars. Put your ingredients in a mason jar, put a lid on the jar, place the jar sealer attachment over the lid and start the machine. If a jar won’t seal, try placing one lid down and one facing up or heating the lid in boiling water. The jar can be opened and resealed over and over. If you take the lids off carefully, they can be reused indefinitely. You can seal nuts, raisins, chocolate chips, brown rice, cornmeal, candy bars, egg noodles, poppy seeds, dried apricots, malt-o-meal, cookies, granola bars...just about anything in the pantry. Shelf life should be 3 years or more if you keep the foods cool. Remember, the warmer the temperature, the shorter the shelf life.
You cannot vacuum seal foods that need refrigeration…only foods that sit on your pantry shelves.
Don’t vacuum fine powders….they gum up the works of your machine. If you want to seal powders, put a plastic or zip lock bag in your jar, fill the bag, express the air, zip lock it then vacuum seal.
A new Food Saver can be expensive. Used ones are easy to find online and are very inexpensive. Just be sure it has the port hole on top of the machine where the jar sealer attaches. Jar Sealer attachments come in regular and wide mouth.
You cannot vacuum seal foods that need refrigeration…only foods that sit on your pantry shelves.
Don’t vacuum fine powders….they gum up the works of your machine. If you want to seal powders, put a plastic or zip lock bag in your jar, fill the bag, express the air, zip lock it then vacuum seal.
A new Food Saver can be expensive. Used ones are easy to find online and are very inexpensive. Just be sure it has the port hole on top of the machine where the jar sealer attaches. Jar Sealer attachments come in regular and wide mouth.
Water: I store water in the 55 gallon plastic barrels. You can add 1 tsp of household bleach for every 5 gallons of water, but most city water supplies already add sufficient chlorine. 2 - 3 of these barrels per person will fill most water needs for cooking. Store in the garage or on the north side of the house.
Yeast: Yeast has an indefinite shelf life in your freezer or one year on the shelf. ALWAYS test your yeast before adding it to your dry ingredients. Add the yeast to warm (not hot) water and wait a few minutes. The mixture will start to bubble and smell good. Add this to your dry ingredients.
If you want to hear God laugh, tell him your plans.
SUN OVEN DEMONSTRATION
Its FREE
Register at site below.
You don't need to log in to your account. Just go to the right hand side and click on "Register for this event".
