Author Archives: T. Pham

Food Storage: Not Just for Natural Disaster

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The number one misconception about Food Storage is that you will only need it when there is some sort of Natrual Disaster.   What happens if you lose your job, or have your hours cut? Stocking up on food now will allow you to prepare meals for your family without needing to buy as much each week at the grocery store. Food storage can help you stretch your emergency fund further as you look to replace your income.

Here is how to get started:

1.)    Start by storing water. Let’s face it, a person’s survival depends on drinking water. We can survive 3 weeks without food but only 3 days without water. Some emergency services recommend that we have at least a two-week emergency water supply on hand at all times. I recommend 1/2 gallon per person per day just for drinking and minimal food preparation purposes. You might not think that you drink that much in a day, but I’ll bet if you added up all the water, juice, milk, soft drinks, broth, and other liquids, you would be close to consuming 1/2 gallon. In an emergency, you may find that you want more liquid than in regular circumstances. Water bottles are cheap and fit perfectly in the trunk of your car to be used for emergencies. Also get  a 55 gallon drum for additional water storage.

2.)    The next step is to start buying additional long term food items that you like and can eat on a regular basis. For example, 10 cans of tuna this week then a sack of rice the next week and a couple bags of pasta the following week and so on until you have a six months’ worth of food.  Great thing to keep in mind is to plan your food storage items around meals that you and your family like to eat. If you have pasta, then make sure you have canned sauces etc…

Getting started can really be simple and easy. Start buying a little extra items this week then a little more next week until you get used to buying a few extra items and the next thing you know, you have a year supply of emergency food storage stored at your house.

Boil Water In A Cabbage Leaf

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Did you know that you can use a cabbage leaf like a pot in which to boil water?

One of the wonderful properties of water is that it holds a steady temperature at 212 degrees Fahrenheit which is lower than the combustion point of it’s container. This amazing property has the effect of protecting the vessel that contains it so fire will not burn through the barrier that holds it. In modern terms, it acts like a heat-sink that draws heat away.

While being heated, containers like a cabbage leaf or a paper cup may burn down to the level of the water so it becomes a one-use container. A tougher container like a bamboo node or coconut shell can be used to boil water as well and may be used more than once.

There are some guidelines that should be observed: the vessel should not leak fluids that would extinguish the flame or coal: if the vessel is flexible or fragile, it will need to be supported in the process. The best way to support the cabbage leaf is to place it on live coals that you have prepared in a cup-shaped mound. Immediately fill it with water to protect the leaf and and hold it in place. Once the water comes to a boil, the challenge will be to extract it from the vessel. In this case a smaller vessel like a spoon or small cup can be used to draw out the hot water for use.

An alternate method of boiling water would be to put dry rocks into a fire and heat them until very hot, then using a pair of tongs, transfer them into the water to heat it. It may take several rocks, but eventually it can be made to boil.

So, whether to heat from the outside, or from the inside, you now know how to boil water in a cabbage leaf. Have fun!

Article from: http://survivaltek.com/?p=2060

Water Storage Guidelines

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Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

  • Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
  • Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
  • Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
  • Do not use containers previously used to store non-food products.

Water Pretreatment

  • Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
  • Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

  • Containers should be emptied and refilled regularly.
  • Store water only where potential leakage would not damage your home or apartment.
  • Protect stored water from light and heat. Some containers may also require protection from freezing.
  • The taste of stored water can be improved by pouring it back and forth between two containers before use.

Buy a Container Now!!!

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Article from: http://www.providentliving.org/content/display/0,11666,7534-1-4065-1,00.html

Food Storage Tip: Wheat

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Wheat is the most common cereal available all over the world and today is even more in demand for its abundant health benefits.  It is also a great idea to include wheat as part of our food storage because it last for a long time and it also has a lot of health benefits.

Wheat contains mineral salts, catalytic elements, calcium, magnesium, sodium, potassium, chlorine, sulfur, silicon, zinc, manganese, cobalt, copper, iodide, arsenic, vitamins A, B, E, K, D, PP, and ferments. Thus, wheat is the base for nourishment.

Red Wheat vs. White Wheat

Red wheat is dark brown in color, and very high in protein.  It has a bitter taste and works best in rustic artesian or other hard breads while white wheat is golden in color.  It is also very high in protein, though slightly less than the red variety because it is missing the bran color that is found in red wheat it is sweeter and less bitter.  It works best in pan loaves, rolls and other soft breads.

Whole Wheat Blueberry Pancake Recipe

OR

You Can Buy One Here

(Click the images below)

                      

Whole Wheat Blueberry Pancakes Recipe

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Great recipe for the whole wheat that you have stored in your food storage.

Ingredients

  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 cup milk, plus more if necessary
  • 1/2 teaspoon salt
  • 1 tablespoon artificial sweetener
  • 1/2 cup blueberries

Directions

  1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
  2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Let’s talk about Barley!

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Barley is a type of grain that we should have in our Food Storage.

What is Barley?

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency.   It’s most often used in soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad.    It is a good source of fiber and niacin, and is also low in fat with no saturated fat or cholesterol.

Types of Barley

The most common is pearled barley.  It’s color is off white and it is the most common barley found in stores. When cooked, this barley provides a mushy base for soups.  Another type of barley is hato mugi.  It’s an Asian barley, commonly used in Japanese dishes.  The grain is hulled, compressed, and enriched.  There are two other types of barley that are not easily available in stores, they are Pot or Scotch barley and Hulled barley.

CLICK HERE =======>   My favorite barley recipe

Barley For Sale

Barley Recipe: Barley Hoppin’ John

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This is a great recipe of the barley that you have stored in your Food Storage.

4 servings, 1 1/2 cups each

Active Time: 20 minutes

Total Time: 40 minutes

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 14-ounce can vegetable broth
  • 1 cup quick-cooking barley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 teaspoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 15-ounce cans black-eyed peas, rinsed

PREPARATION

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

 

 

Recipe from: eatingwell.com

Health Benefits of Parsley

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Parsley has traditionally been used as a garnish to decorate a meal. But parsley is one of the most under-used plants in the herb garden.

Wonderfully nutritious parsley is a popular culinary as well as medicinal herb, which is recognized as one of the functional food for its unique anti-oxidants and disease preventing properties.

Between 25-30 mg of parsley a day are enough to provide the daily dosage of vitamin C. It is important to mention that parsley contains more vitamin C than lemon, orange or any other fruit. It has abundant quantities of other vitamins and minerals such as: provitamine A, vitamine B, vitamine E, vitamine K, beta-carotene, magnesium, phosphorus, iron, manganese, sodium, potassium, sulfur and calcium. It acts like an antioxidant (eliminates toxins and maintains the elasticity of the blood vessels), it is a general stimulant, diuretic, antiseptic, antiinfectious, antirachitic and more. Apart from these, parsley is a great neutralizer of the negative effects brought about by smoking and dependence upon alcohol. Among other effects that it has: it straightens the body and immune system, has a beneficial effect over the liver, spleen, digestive and endocrine organs.

Parsley should not be consumed in excess by pregnant women. It is safe in normal food quantities, but large amounts can have uterotonic effects.

Emergency Food Storage