When I was younger I was lucky enough to have a job that allowed me to travel to some relatively exotic locations.  As a jewelry importer, I visited rural Mexico and Italy on several occasions.  I never hit the big tourist destinations – my time was spent in small villages where the culture was very unique to the area.

One unforgettable element about those years was the food.  Sometimes it was so fantastic I tried to recreate it when I returned home.  Other times the simple food I was served reflected the poverty of the area, which was underlined by an attitude of using the resources that were available, whether or not they happened to be appetizing or generally acceptable to my North American standards.  To encourage the reluctant American guest to try the unfamiliar foods, my hosts nearly always told me “It tastes just like chicken.”

When offered hospitality in a poverty-stricken area, it was important to cast aside my reservations and simply eat what was offered.  In the Third World, survival is dependent on making the most of what is available.  One day this may be true for us as well.

After the first time I was served el gato (cat) in Mexico, I learned the valuable lesson of not asking where the meat had originated until after I’d already eaten.  In Mexico, I have consumed cat, rattlesnake and armadillo.  Here, I learned that with enough tasty seasonings and spices, nearly anything can be not only palatable, but downright tasty.

My travels in northern Italy were very different.  Italy is as far from the Third World as you can get.  However, the food there, especially in the Northern portion of the country, is quite different.  It was in Padova, Italy that I was served carne de cavallo.  It was served on an antipasto platter and was quite tasty, until I made the mistake of asking the waitress if it was beef.  Because I didn’t speak Italian and she did not speak English, she got the point across by whinnying and slapping her thigh.  (I regretted instigating that little pantomime as soon as the horrible realization set in that I was eating Black Beauty.)

In a long-term change of lifestyle, we may have to get over our squeamishness in order to survive.  We can take lessons now from other cultures by learning not only how they prepare their foods, but what they prepare.  If it boils down to survival, we may have to broaden our concept of what constitutes an acceptable source of protein.

Changing the texture of the meat can make it more palatable.  Ground meat of any type can be added to spaghetti sauce or any other recipe in which you would use ground beef.  You can turn your meat into sausage with the use of a meat grinder and the addition of sage and some other spices.  Smoking the meat or turning it into jerky are other options that make it less recognizable to the more squeamish members of the family.

When providing food for your family in a survival situation, think outside of items you would find in the meat department of your local Kroger.  In many places the following animals find their ways into the stew pot:

• Alligator/Crocodile
• Armadillo
• Bear
• Beaver
• Boar
• Cat
• Dog
• Fertilized Eggs
• Frog
• Grouse
• Guinea Pig
• Horse
• Insects
• Rabbit
• Raccoon
• Rats
• Seal
• Snake
• Squirrel
• Turtle
• Worms/Grub

Take the time now to look over some recipes for meats that you may not have considered before.  Then you can plan ahead by stocking the spices needed to prepare these foods in the tastiest way possible. After all, it tastes just like chicken.

Chicken
Chili Mix
Deer
Desserts
Dove
Duck
Elk
Exotics
Fish
Frog
Goose
Grouse
Hog
Moose
Pheasant
Quail

Here are five easy ways to make your meals more filling:

 Bring on the Fiber!

Fiber rich food sources such as beans and lentils are ideal to have in your food supply. Beans are the quintessential prepper food because they are cheap, nutritious, can store well and will fill you up like no man’s business. Throwing in a 1/2 cup of beans to a soup, casserole or cooked as a side dish will fill up those hungry bellies. Some other fiber rich foods you can find in your garden are:

• Corn
• Mushrooms
• Apples
• Pears
• Berries
• Peas
• Oranges
• Dried Figs
• Legumes
• Bamboo
• Chicory

Whole Grains

Some other high fiber food sources are whole grains. Although, the category of whole grains is quite broad, this group has countless more nutrients and more soluble fiber and protein compared to refined grains such as white bread. Fiber and protein are two components that work inside your body to fill you up and keep you full for a longer time.

Whole grains can be ground up into a flour or added to dishes for added texture. For instance, introducing flour or potato dumplings to a soup or stew can be a wonderful additional to a meal. Some whole grain favorites are:

• Wheat
• Flour
• Couscous
• Quinoa
• Oats

Go Nuts

Nuts are another natural food source you could have in your food reserves. Almonds especially are rich in monounsaturated fatty acids and protein. Just one handful of almonds will keep you full for a long time. Really any nut will fill your stomach up and can even be ground up into a flour or added to a dish or a salad to add flavor and crunch. I love adding almonds to my rice dishes.

Save Your Trimmings

Vegetable and meat trimmings can be saved in the freezer to make your own broths and stocks for later use. Toss your peeled veggies in a labeled freezer bag or if you have leftover chicken or meat parts, toss them in the bags. When you are ready, cover with water, and simmer on low for an hour or two to make a delicious soup or stew.

The starches from some “white foods” will bring some sustenance and keep morale up during an extended emergency. Simply by adding a slice of bread or bread crumbs to a meal or a soup, it will instantly thicken the meal so that more can go around. Even the water used to prepare some of the following foods can be reused as a soup thickener because of the starch present in the water.

Some filler foods are:

• Potatoes
• Bread – whole or crumbled
• Crackers
• Pasta
• Rice
• TVP (Textured Vegetable Protein)

In ancient times, humans were hunter/gatherers.  Gatherers spent the day seeking nuts, berries and edible plants. These items were then turned into a nutritious meal or beverage.

The first rule of foraging is BE ABSOLUTELY SURE YOU KNOW WHAT YOU’RE EATING. Foraging can be deadly if you eat the wrong thing.

The best way to learn to forage is to find someone who knows how to find all the best goodies. A teacher can speed the learning curve up immensely, and they are likely to know the best local places to find the items.

Unfortunately we can’t always find a willing instructor. If it turns out that you’re on your own, the next best option is a good field guide with photographs. You can often find field guides geared to your local terrain at hiking and camping stores.  Your local bookstore and Amazon are other good resources. You can buy a more general guide, say, for North America, but there will be a lot of information that isn’t pertinent to your area.

When foraging in an urban environment, you have to be very careful that your finds are not contaminated. They can be contaminated with many different toxins, from pesticides to pollution. You will want to stay away from major roadways and railroad tracks, for example. If you are in farm country you don’t want to be in an area that may be contaminated with animal waste from runoff.

Personally, I strictly avoid mushrooms in my search for wild foods. The edible mushrooms and the toxic ones are very similar in appearance, and not something you want to learn by trial and error, as the error could be fatal. There are many books on the subject that cover proper identification if you are a braver soul.

In the city you can often find fruit trees like mulberries and apple trees.  If it appears that the fruits are not being harvested, ask the owner’s permission and bring a bucket!  In the wild, you can find blueberries, blackberries and huckleberries in great abundance.  These fruits are easily recognizable and a great place to start.

There are many edible greens but none more recognizable than the ubiquitous dandelion. Every bit of the dandelion is edible, from the flower right down to the roots. Pick them in the spring when flowers are still yellow for the mildest flavor.

To get started, make a list of in-season items that are familiar to you. Choose a hiking destination, grab your field guide, bring along some containers and start gathering!

Mother Earth News compiled a brief list of some edible plants that can commonly be found in North America:

Chickweed (Stellaria media)
Chicory (Cichorium)
Curly dock (Rumex crispus)
Dandelion (Taraxacum)
Fiddleheads (various fern species)
Lamb’s quarters, goosefoot (Chenopdium)
Miner’s lettuce (Claytonia perfoliata)
Nettle (Urtica)
Peppercress (Cardamine)
Pigweed (Amaranthus)
Plantain (Plantago)
Pokeweed (Phytolacca)
Purslane (Portulaca)
Seaweeds — dulse, kelp, laver, wrack
Sorrel (Rumex acetosa)
Watercress (Nasturtium)
“Wild” asparagus (Asparagus officinalis ssp. prostratus)
Wild mustard (Brassica)
Wild horsemint, bee balm (Monarda punctata)

ROOTS, BULBS & TUBERS
Arrowhead, wapatoo (Sagittaria variabilis)
American lotus, water chinquapin (Nelumbo lutea)
Jerusalem artichoke, sunchoke (Helianthus tuberosus)
Ramps, ramson, wild leek (Allium tricoccum)
Burdock (Arctium)
Grassnut, California hyacinth (Brodiaea capitata)
Groundnut (Apios tuberosa)
Prairie turnip, Prairie potato (Psoralea esculenta)
Cattail (Typha latifolia)
Camas, quamash (Camassia esculenta)
Chufa, nutsedge (Cyperus esculentus)
Sego lily (Calochortus Nuttallii)
Coontie, Florida arrowroot (Zamia pumila)

FRUIT
Wild strawberry (Fragaria)
Red and black raspberry, wineberry (Rubus)
Blackberry (Rubus)
Blueberry (Vaccinium)
Wild grapes (Vitis)
Mulberry (Morus)
Juneberry, serviceberry (Amelanchier)
Chokeberry (Aronia)
Elderberry (Sambucus)
Wild cherry (Prunus)
Wild plum (Prunus)
Gooseberry (Ribes)
Buffalo currant (Ribes)
Persimmon (Diospyros)
Rose hips (Rosa)
Prickly pear, tuna (Opuntia)
Pawpaw (Asimina)

NUTS & SEEDS
Acorn (Quercus)
Beechnut (Fagus grandifolia)
Black walnut (Juglans nigra)
Butternut (Fuglans cinerea)
Chia (Salvia species)
Hickory (Carya)
Pecan (Carya illinoensis)
Pine nut, pinyon (Pinus species)
Sunflower (Helianthus species)
Wild rice (Zizania)

Once you’ve brought your bounty home, be certain to wash it very carefully. Look up instructions specific to the food before preparing it, because wild foods can have some unexpected peculiarities. For example, pokeweed can cause severe intestinal distress if you don’t change the water several times when boiling it.

There is little you can do to become more self-reliant than learning to find your own food in the wild. Today, foraging might be just another of your eccentric hobbies. Tomorrow, that eccentric hobby could save your life.

A few suggestions:

A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides)

Edible and Medicinal Plants of the West

Edible and Medicinal Plants of the Rockies

Wild Harvest: Edible Plants of the Pacific Northwest

When purchasing fruit roll ups from commercial grocery stores, I am always concerned with the unnecessary additions of  ingredients such as dyes and corn syrup. Not to mention the price tag is another issue I have. Fruit rolls should only contain fruit puree, water and perhaps some sweetener (if that). Partially hydrogenated cottonseed oil, corn syrup and artificial flavorings should not be present.

What if I told you that you make fruit roll-ups easily and frugally? All you need to make your favorite fruit roll ups is fruit, a blender and a a heat source such as a dehydrator, oven or even the sun.

Alternatively, for an off-grid solution to making dehydrated fruits and vegetables, I have read where on hot days, people dehydrate fruits andvegetables in the back of their cars, used covered bbq pit (not in use of course), or the most traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day.

If you have a lot of fruits on hand that are not being eaten, you can quickly turn them into fruit roll ups. Some of my family’s favorite fruits are:

• Apples
• Pears
• Strawberries
• Raspberries
• Blueberries
• Apricots
• Peaches
• Plums

How to Make Fruit Leather:

4 c. of fresh fruit
1/2 c. water
1 tsp. lemon juice
Sugar or sweetener (if needed)
* Spices such as cinnamon and nutmeg (optional)

Oven Method Instructions:

1. Rinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.
2. Do a taste test to see how sweet the fruit is. If very sweet you will not need to add any sugar.
3. Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is soft and cooked through.
4. Use a blender or food mill to puree the fruit. The purée should be very smooth.
5. Add sugar in small amounts to desired level of sweetness. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).
6. To brighten the flavor, adding 1 teaspoon of lemon juice or add spices such as cinnamon, nutmeg to augment the flavor.
7. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Brush a small amount of vegetable or olive oil on the plastic wrap to ensure the fruit puree does not stick. Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness.
8. Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. We usually keep it in the oven overnight, so about 8-12 hours.
9. The fruit leather is ready when it is no longer sticky, but has a smooth surface. When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap or use a cookie cutter to cut into fun shapes.
10. Store fruit roll ups in an airtight container and store in the refrigerator or freezer.

Food Dehydrator Method Instructions

1. Follow the above steps 1-7.
2. Line food dehydrator trays with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined trays to about an 1/8 to 1/4 inch thickness.
3. Set dehydrator to 135 degrees and allow to dehydrate between 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface and can easily be peeled.
4. Roll it in its plastic wrap or use a cookie cutter to cut into fun shapes.

 Once the fruit puree is dehydrated, roll up the leathers into the plastic wrap.

Using scissors, cut into small strips and store in a cool, dry space or in the refrigerator or the freezer.

Making your own fruit roll ups is a cost effective solution to ensuring that your children are eating a healthy snack. Bon Appetit!

In all actuality, the Chia seed is much more than part of a novelty planter though – it is a tiny little powerhouse that can add a lot of benefits to your long-term food storage while only taking up a small amount of space. The word “Chia” is actually the Mayan word for strength. In ancient cultures, they are considered the food of the warrior because of their nutrient density and ability to sustain running messengers for long durations without other food. 

Adding a serving of the nearly tasteless seeds to a meal can more than double the nutrition you receive! Chia seeds contain boron and Omega-3 and Omega-6 fatty acids. They are also nutritional dynamos that blow away many other sources of nutrients.  They contain:

• 2x the protein of other seeds
• 5x the calcium of milk
• 2x the potassium of bananas
• 3x the antioxidants of blueberries
• 3x the iron of spinach

In addition, Chia seeds absorb 9-12 times their weight in water, thus helping you stay hydrated longer.

The Chia plant is part of the salvia family, but the seeds are very bland and nearly tasteless. The versatility of these are also a plus when you add them to your recipes. You can use Chia seeds either wet or dry.

To use them wet:

Soak one part seeds in nine parts water for 15 minutes.  The result will be a tasteless gel that can be added to soups, sauces, salad dressings or stews for a savory meal, or to smoothies, puddings or yogurt for dessert. Another method, is to add either ½ – 1tbls of chia seeds to your water bottle and drink throughout the day.

To use them dry:

Dry Chia seeds can be sprinkled on top of granola, yogurt or a salad for a bit of crunch.  Some people grind the seeds into a powder and add this to baked goods for a punch of protein and vital nutrients.

Chia seeds have another perk that makes them an ultimate survivor food.  Because of the insoluble fiber and the gel-like consistency that occurs when the seeds get wet, they provide a long-lasting feeling of fullness.  In a disaster situation where food may be limited, these little seeds can go a long way towards extended your supplies.  Your family will be able to eat a little less without feeling deprived because they’ll have full tummies from the seeds that you’ve added to the meal they just enjoyed!

Chia seeds can also be sprouted to add some welcome fresh greens to winter meals. The sprouts will be ready to harvest in only three days, making this a very speedy, low effort way to get some fresh veggies when the produce section of the grocery store is inaccessible.  For complete instructions on sprouting Chia seeds, click here.

Like everything else in a survival pantry, it’s best to do some experimenting when each meal is not urgently needed.  You may find that these easy-to-use seeds are a welcome and nutritious addition to your everyday meals!

Sources:

The Chia Food Cheat Sheet

Top 10 Benefits of Chia Seeds

MySeeds Chia articles

You can order Chia seeds from…..

Amazon

My Chia Seeds

Superseeds (in Canada)

Silver has been used medicinally and preventatively for centuries. Hippocrates, the father of medicine, and Pliny the Elder, a Roman scholar, both wrote of the use of silver to treat wounds and prevent disease. Water, milk and vinegar were stored in silver containers to maintain freshness and prevent contamination since ancient times.

As recently as the 1900s, people placed silver coins in milk to keep it from spoiling. It is even used in the water supply at the International Space Station as a disinfectant. Burn wards use bandages soaked in a silver solution to prevent infection when treating 2nd and 3rd degree burns.

Today, colloidal silver, a suspension of particles of silver ion in distilled water, is available from most health food stores. It can be used externally as a spray, to disinfect and aid in the healing of wounds or rashes. Taken internally it can be used as a general immune system booster or in higher doses, as a natural antibiotic. It has been shown to aid in healing everything from the common cold to cancer.

The product that you purchase at health food stores is expensive and may not always be available. Like all products that we purchase, in the event of a long-term emergency or societal collapse, our access could be cut off or limited. Secondly, the FDA is actively trying to discredit colloidal silver (because how can the pharmaceutical companies make money on an element, which cannot be patented?). Learning to make your own colloidal silver is simple and doesn’t require a great outlay of money.

Colloidal silver is created through an electro-magnetic process that pulls microscopic particles from a larger piece of silver into a liquid, usually water. You must always use distilled water when making colloidal silver or your end product will be contaminated. You can purchase an easy-to-use generator from Amazon for $50-$350.

You can also make your own silver generator fairly easily.

You will need:

- 8-12 oz glass jar

- Ultrafine silver wire (.999)

- 3 9v batteries

- 3 9v battery terminal clip snap-ons

-  2 small alligator clips

Instructions:

1. Connect 3 battery clips in series (positive to negative, connecting red wires to black). On the 2 unconnected wire ends, attach alligator clips. You can either solder this together or use electrical tape after twisting the wires together.

2. Put batteries on the clips. (Don’t touch the clips once the batteries are connected or they will short out.) Wash the jar then fill it with distilled water.

3. Run the silver wires parallel into the water, ideally about 3/4″ apart. Don’t let them touch each other when the batteries are connected. Attach the alligator clip leads to the silver wires.

4. Once the wires are connected to power, watch for a white cloud to begin forming between them. First, bubbles will form on the wires and 5-10 minutes later, particles will be seen emitting from one of them. Run the generator for 10 minutes past this point to make it approximately 5-7 ppm.

5. When the process is complete, pour the liquid through an unbleached coffee filter into an amber glass container. Your liquid should be either clear or a very light yellow. Running the process too long will create a dark or cloudy liquid which is less effective. Shelf life of DC-generated colloidal silver is approximately 14-30 days. Shake well before using.

For information on using colloidal silver, click HERE and HERE.

This article is for informational purposes only. Ensure you follow the directions correctly as health issues can occur when the wrong type of water is used (such as tap water), not making the right dose and using too much. Argyria is a rare blue/grey discoloration of the skin caused by over consumption of very poor quality colloidal silver. 

There is a reason why our ancestors relied so heavily upon essential kitchen items for their day-to-day survival, and it wasn’t because they wanted to make the best baked goods in the county. The “make due or do without” philosophy transferred into their food sources as well. The answer as to why our ancestors stocked these items is versatility.

The following are a list of essential items that are very deserving of a space on your emergency food shelves:

1. Baking Soda - This is my favorite item to stock up on because it has so many darn uses!

• Because the active ingredient (sodium bicarbonate) is an alkaline, it is a natural antacid.
• Dental care
• Electrolyte powder
• Emergency antiseptic
• Natural cleaner
• Cleans off rust
• Can be used in treating scalding, to prevent blistering and scarring. Cover the scalded area with a liberal layer of sodium bicarbonate and water paste and seek medical assistance.
• Can be applied to skin irritations that occur from poison oak, poison ivy and sumac.

Please note: Due to the salt content, anyone on a sodium-restricted diet or those with high blood pressure, cardiovascular disease or kidney disease should not take sodium bicarbonate in large quantities as it can elevate blood pressure, aggravate heart disease and lead to edema, or swelling of the legs and feet due to fluid retention.

2. Baking Powder - Baking soda is actually the primary component in baking powder, so it’s no surprise that pretty much anything you can do with baking soda, you can do with baking powder. Some additional uses include, but are not limited to:

• Eliminates odors
• Natural cleaning agent
• Draws out insect stings and jelly fish venom.
• Keeps ants away from the house.

3. Salt - Salt is another of my favorite kitchen essentials to stock up on. It is a multipurpose, low cost prep that will be highly desirable if a long term disaster were to come around. Salt will be a big bartering item! Stock up on different types of salt: sea salt, table salt, pickling salt, curing salt – they will all have their uses in a long term disaster. Sea salt is not only healthy for your body, but it also provides antiseptic and bactericidal qualities. Read more here.

• Dental care
• Food preservation
• Medicinal
• Tanning hides
• Supplemental feeding for livestock (Salt licks)

4. Yeast

Where would we be without the discovery of yeast? Yeasts are naturally present and live symbiotically on food sources such as grains, vegetables and fruits. Click here to learn 3 ways to grow your own baking yeast.

Baking Yeast

• Making alcohol
• Nutritional supplement
• Assists diabetics in controlling their blood sugar level.
• Helps control high cholesterol levels.
• Is a natural flea control for pets.

5. Vinegar

Vinegar has been around for thousands of years and is so diverse that it would be worthwhile to have a good supply stocked up. The good news is the shelf life is long-term! To learn how to make your own apple cider vinegar, click here.

• Soothes sunburns
• Eliminated bad breath
• Natural facial  toner
• Can be used as a fabric softener
• Is a natural hair cleaner/conditioner
• Cleaning product for the home
• Possess medicinal properties

 6. Corn Starch

Did you know that corn starch offers some health benefits? Crazy, I know. Corn starch has 488 calories per cup and 117 grams of carbohydrates. I realize this is not an ideal main entree, but if added to dishes it could be a great way of providing additional calories and carbohydrates for added energy. There are also some additional uses to consider with this product:

• Great for use as a dry shampoo
• Burn treatment
• Treatment for insect bites
• Deodorant
• Gets grease out of fabric
• Cleans windows
• Thickener for soups, sauces and gravies

7. Powdered Milk

Have you ever wondered how powdered milk is made? Basically, it is made by evaporating milk to dryness. One of the reasons that powdered milk is so popular amongst the preppers and survivalists is it can be stored for long term use. Further, due to it’s low moisture level, it does not need to be refrigerated, thus making it a perfect emergency pantry item!

• Milk
• Cheese
• Sour cream
• Whipped topping
• Substitute for milk
• Facial wash

The recipe is in the Book of Ezekiel (4:9), and was given to him to help the Israelites survive famine while being in exile for 390 days.When the ingredients are combined, it makes a complete protein similar to those found in milk and eggs. As luck would have it, if you own a bible, you already have the recipe.

“But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days.”

Some of the ingredients included in the following recipe are items we are storing in our long-term food pantry, so this is a great recipe you can use your preps with. Additionally, for versatility sake, you can get creative and use different types of beans for different flavors. For instance, there have been times when I did not have great Northern beans or kidney beans on hand, so I used lentils and pinto beans only and it came out delicious.

Ezekial Bread

Ingredients:

2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Directions:

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 10 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill.
3. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
4. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

For a different version, the grain ingredients can also be sprouted for a day or two, thoroughly dried and blended up in the mill. You can even reserve the water used to sprout the grains and warm it to add the yeast to.

Now more than ever shopping efficiently and reducing costs wherever possible is a crucial component of managing a household. The current economic climate means that even cutting a few dollars off your grocery bill every week can make a big difference long term, and coupons often offer much more than that. Coupons allow you to stock up your pantry with items that will last for a long time when they are on special, saving a significant amount of money than waiting till you need them.

Most people underestimate the benefits of using coupons and overestimate the time taken and consequently do not make use of this valuable resource. However, if you know just where to look, finding coupons that give you significant savings for your grocery shopping is an easy, even fun task that is well worth the time required.

It is true that to find the best deals available it often takes careful research. In the past, this would involve going through multiple newspapers and magazines, looking for suitable savings and then clipping these out. The modern age makes this a much simpler process. Many supermarkets and stores offer coupons directly on their websites and give you the ability to load them onto your loyalty card, removing the need for the use of physical coupons. Printable coupons are another source. Many websites, such as coupons.com and smartsource.com offer a wide range of coupons from many different manufacturers. Additionally, these sites and similar ones offer the ability to search their coupon database by category and many give you the chance to filter their offers to ones that are available to you locally.

If you do not have the time to research multiple different sites for the best and most recent coupons, then do not be concerned. There are many online sites and blogs where people are more than happy to share their own findings with you, presenting the best offers from a wide range of sources in one easy location. Two such sites that offer this is Penny Pincher Gazette, which collates coupons from three online coupon sites and links these with local discounts. Additionally, if you are looking for ideas for how to incorporate these specials into your meal planning, the site offers a range of recipes and cooking articles that use some of the coupons that are featured.

When you go grocery shopping, there is a tendency to buy on a whim. This can often result in more being spent than if you go to the store with a plan as to what you are going to buy. Using coupons involves a degree of pre-planning; it starts you thinking about what meals you want to make during the week, what you need in your pantry and what you already have. This change in behavior alone has the ability to significantly reduce your spending.

Coupons are fantastic for week-to-week shopping, but they are more useful in the event of stocking up your pantry. In running a household, it is important to keep a substantial stock of food, particularly food that does not get bad quickly and will store for many months. Many of the items that are available through coupons are those that will last a significant amount of time, such as canned goods, and the discounts will often allow you to buy them in bulk. This adds up to a significant saving. Additionally, many coupons are specials such as ‘buy two, get one free’. As canned items don’t go bad, it’s great for stocking up.

Using coupons is a fantastic way of taking advantage of specials and stocking up your pantry without breaking the bank. Each coupon may only save you a few dollars at best, but they soon add up, especially if you tie the use of coupons in with specials that are present at your local store. Once you begin to use coupons, you will be surprised at how much you save, especially if you make use of websites that offer a wide range of different coupons. You will find yourself thinking about what you buy more, and weighing up the benefits of one item versus another. These benefits are significant, and well worth the time that is taken to find the coupons initially.

This post was written by Ella Davidson of Coupons.org. Coupons provides authoritative couponing how-to guides as well as top-retailer coupons and deals.

Wheat meat, also known as wheat gluten and also Seitan is listed as a principal source of protein along with eggs, milk, cheese, lean meat, fish, soybeans, peanuts and vegetables. From a nutritional perspective, wheat meat has 378 calories, 41.4 grams of protein, 1.9 grams of fat, thus making it a viable option for dinner. Wheat meat is made from the protein that the wheat produces, and it is easier to digest compared to real meats. The best part of wheat meat, is it really has no definite taste and can easily be seasoned to take on the flavor of the meat you are trying to substitute it for.

Basic Wheat Meat Recipes Made From Whole Wheat

Stirring Technique:

•  12 c. whole wheat flour
• 7 c. water (or enough to moisten all the flour

Directions:

 You’re basically kneading the dough like you would bread and for the same reasons – to activate the gluten. This is nice to know because if the power is out, you can still make gluten. Set this mixture aside for 20 minutes. If longer, refrigerate.

 Kneading Technique:

 Add two parts flour to one part water in a bowl (i.e. 12 cups flour to 6 cups cool water. Mix with kneading arm. The consistency should be like bread dough and pull away from the sides of the bowl. If it does not, add more four. Mix 5-10 minutes. Now it is ready for the rinsing process.

 (This step will separate the gluten from the other products in the wheat flour which has been stirred or kneaded).

 Standard Method:

Add water to bowl of rested dough (use enough to cover the dough). Work and squeeze with your hands to loosen the dough (About 10 seconds). When the water takes on a milky appearance and you see specks of bran, pour this water off into another bowl if you want to save the bran and starch (as it contains vitamins, mineral-rich starch, bran and wheat germ). Over a sink, place this dough in a colander (plastic is best). Under a tap of slowly running lukewarm water, work and squeeze the dough with your hands until the gluten starts to hold together and the liquid coming from the dough is clear. It is not necessary to rinse out all of the bran from the gluten. In about 3 minutes or longer, you should have a ball of elastic-like dough. This is the raw gluten. At this point, you can begin to shape the wheat meat into the desired form. Get creative with this meat alternative. The meat lover in you can still enjoy ribs, meatballs, steak, corned beef and ground beef–made even if you’ve run out of meat.

In “The Amazing Wheat Book” by LeArta Moulton, there are some helpful tips to remember when making wheat meat:

•  Once a small amount of gluten starts holding together, you will find that the rest of the gluten clings to it, so as quickly as possible get a small ball of gluten started. You may want to work a small amount in your hands to get this started.
•  How soon gluten cells start holding together is determined by the protein quality of the wheat flour used, or how often the clean water is allowed to run through the dough.
•  The dough becomes slightly stringy and falls apart easily just before it starts holding, so don’t give up too soon. Don’t throw it away, try again! Add more flour to the mixture and let it rest again, only longer – 1 to 4 hours, or even overnight in the refrigerator.
•  If you want tighter texture for chicken, pepperoni & bologna type slices, form it into a roll in a cheesecloth, or you can simmer to make thin strips for stir-fry, strogonoff, jerky, etc., using pizza cutter or knife. 

Using Gluten Flour:

A kind reader of this website, mentioned that she uses  high gluten flour, this flour does not require washing of the dough and saves time. In a situation of preparedness, we must remember we do not want to waste our water, so even though the flour is higher priced, it is well worth it. When using the high gluten flour, you add the water (or broth) to the flour and seasonings, and then boil it. It doubles in size, so it is very deceiving.

Once the wheat meat is formed, now it’s time to cook it. Some of the simpler ways to cook wheat meat are explained below:

Boiling – This is the easiest way to cook wheat meat is to drop shaped dough into flavored boiling broth (equal amt. of broth & raw gluten. Simmer till liquid is gone (@ 30 min.)

Dehydrator – Make jerky or dehydrated wheat meat by drying in the dehydrator.

Baking - Put wheat meat on a sprayed cookie sheet 350′ oven & bake until pieces appear dry on top, then turn & bake until texture is chewy.

 Meatball or Burger Recipe

•  2 c. ground gluten
•  3 tbl. finely minced onion or 1 tbl. dry onion
•  1 tbl. sausage seasoning, chicken seasoning, or seasoning of your choice
•  2 tbl. flour
•  1-2 eggs, beaten
•  2 tbl. oil (preferably olive oil)
•  salt and pepper to taste

 *To make Oriental Style Meatballs

 Add the above ingredients along with:

•  1 tbl. green pepper
•  1/4 tsp. ground ginger
•  1 tbl. soy sauce
•  1tbl. sesame seeds
•  1/2 tsp. sesame oil

 Directions:

 Mix all ingredients together and form into balls or desired shape. Bake at 350 degree F on a cookie sheet 20-30 minutes or until firm.

 Veggie Burgers

•  4 eggs
•  3 tbl. olive oil
•  2 tsp. sausage seasoning
•  1 tsp. each of garlic and onion powder
•  1/2 tsp. salt
•  1/2 tsp. pepper
•  1/2 c. potato or oatmeal flakes
•  1/4 c. flour (whole grain or bean)

Add to:

• 4 c. ground gluten
• 1/2 c. grated vegetables (about 4 tbl. each of green and red bell pepper, celery, onion and carrots).

 Note: could use dried vegetables, softened

 Directions:

Spoon onto preheated, medium heat fry pan and brown on both sides or place formed patty on a baking sheet and bake 20 minutes or until firm. Serve on bun with your favorite condiments. Makes 14 patties (1/4 c. each).

 Savory Vegetarian Meatloaf

•  1 c. raw potato, grated
•  1/2 c. grated onion
•  1 c. celery, chopped
•  1/2 c. rolled oats
•  1/3 c. oil
•  3 c. ground gluten
•  4 eggs, beaten
•  1 tsp. crumbled sage
•  1 tsp. meatloaf seasoning
•  1 tsp. soy sauce
•  1/2 tsp. celery salt
•  1/2 tsp. salt

 Directions:

 Mix all above and place in oiled baking dish. Bake at 375 for 1 hour. Slice and serve with sweet and sour sauce or gravy.

 This article was based on the information provided in The Amazing Wheat Book by LeArta Moulton.

To purchase a cookbook about Wheat Meat or Seitan, consider Cooking With Seitan by Barbara Jacobs

Also, a special thanks to some of my readers and friends on Facebook for their contribution to this article.