Posts
Spiritual Goal: Increase Temple Attendance-“Those who understand the eternal blessings which come from the temple know that no sacrifice is too great, no price too heavy, no struggle too difficult in order to receive those blessings. There are never too many miles to travel, too many obstacles to overcome, or too much discomfort to endure. They understand that the saving ordinances received in the temple that permit us to someday return to our Heavenly Father in an eternal family relationship and to be endowed with blessings and power from on high are worth every sacrifice and every effort,” Thomas S Monson, April, 2011.
Physical Goal: Continue good habits. Make a concerted effort to attain and maintain a healthy weight. Drinking lots of water helps with weight loss. “To a great extent we are physically what we eat. Most of us are acquainted with some of the prohibitions [of the word of Wisdom]...What need additional emphasis are the positive aspects--the need for vegetables, fruits, and grains, particularly wheat. In most cases, the closer these can be, when eaten, to their natural state-- without over-refinement and processing--the healthier we will be. To a significant degree, we are an overfed and undernourished nation digging an early grave with our teeth, and lacking the energy that could be ours because we overindulge in junk foods…We need a generation of young people who, as Daniel, eat in a more healthy manner than to fare on the "king's meat"--and whose countenances show it,” Ezra Taft Benson, March 1979.
Financial Goal: Retirement savings and insurance-“God gave a natural instinct to the animals he created to preserve their surplus against a time of need. But man has developed the tendency to squander all that he harvests and to leave to chance or to others his satisfaction of future needs. This is contrary to divine law. Frugality is a principle of righteousness. Consumption should never exceed our production. Economic freedom comes from the surpluses we create…insure against our greatest potential loss…our ability to earn is our greatest asset. When the provider insures his life, he is insuring his future income for his family. As husbands, let us not force our wives into the marketplace to be both the provider and homemaker should our lives be cut short by premature adequate health insurance. Medical costs are soaring, and trying to self-insure from personal savings is very risky. During inflation, medical costs increase faster than our savings accumulate,” J. Richard Clark, October 1980
Provident Living Goal: Learn to re-upholster a simple piece of furniture. Review or get a will.
Storage Goal: 25 pounds canned or dried potatoes per person, 50 quarts tomatoes per person Read Root Cellaring by Bubel-“Home storage should consist of a year’s supply of basic food, clothing, and, where possible, fuel. After this goal is reached, emergency and expanded storage is desirable. In all of our storage, quality products, proper containers and storage facilities, proper storage temperature, and regular rotation are important considerations…there is a need for diversification in places of storage and in types of containers. Perhaps not all storage should be concentrated in one area of the house, not all should be stored in tin or plastic containers, not all in glass containers.” Barbara B. Smith, October 1976
Emergency Kit Goal: pup tents, space blanket, mini-back pack stove/fuel, personal hygiene and first aide kit for each kit
Pantry Box Goal: plastic dishpan, towel, rag, soap
Master Soup Recipe
“Learn to eat lentils and you will never have to be subservient to the king.” Diogenes
Although it is fun to try out recipes, they are actually simple guides to be twisted and tweaked by the chef. This master soup recipe will be helpful to anyone seeking to incorporate stored foods, avoid unhealthy ingredients, or elude subservience to the king. Soup is the ultimate peasant king cuisine and certainly shouldn't be reserved for winter. Simply cook it outdoors in a slow-cooker or sun oven in summer. This can be made in any amount.
Soup Base:
1-2 onions or 1-4 leeks (white and a little green parts) pureed
1-4 carrots, chopped or pureed
1-4 celery stocks, chopped or pureed
Soup Base:
1-2 onions or 1-4 leeks (white and a little green parts) pureed
1-4 carrots, chopped or pureed
1-4 celery stocks, chopped or pureed
1-2 c. sliced mushrooms (optional)
1-4 garlic cloves, pressed (optional)
1 green bell pepper, chopped or pureed (optional)
The first three will become your stock. The others are optional and will take your soup in different directions. Put them in your soup pot over the lowest possible heat and cook until the water is evaporated and the onions begin to turn golden. Or just put them in the bottom of your slow cooker. You will find it is not necessary to buy little bullion cubes, which are really balls of fat, artificial flavorings, and salt. Neither is it necessary to buy canned stocks or broths. Good results can be achieved with these nutritious and inexpensive ingredients. Onions, garlic, peppers, carrots, and celery can be grown in your own backyard for root cellaring or dehydrating. Mushrooms can be grown in the basement.
Body Vegetables:
1. Chopped root vegetables
2. Chopped winter squash
3. Tomatoes, fennel, cabbage
4. Cauliflower, broccoli
Pick one or two of the above categories. Chop several cups of these vegetables into spoon sized pieces. Your choice here will determine the theme or ethnic direction of your soup. If you choose the tomato route, you will probably also choose garlic and peppers. Now add several cups of the cleanest water you have available, distilled when possible. If you have only two people obviously the amounts of vegetables and water will be different than if you are feeding a family of eight.
Flavorings:
Here the palette is wide open. Any and all spices and herbs are available. Thyme, parsley, sage, rosemary, curry powder, red pepper flakes, paprika, chili powder, nutritional yeast, etc. Miso can be added just before serving. Start with a small amount, adding more to gain your perfect taste. Good health advice recommends low-sodium usage. If they are heavy-handed salters, slowly wean them from the habit with citrus zest, spices, and herbs. Have fun playing with this.
Body:
Here we add soaked lentils, cooked beans and/or cooked grains to give the soup stick to your ribs potential. Precook beans and grains once a week for the fridge or freezer to add to soups and main dishes all week long. The kitchen cupboard can have dozens of varieties of beans and grains. Any amount is fine but start with 1/2 c. beans and 1/4 c. grains per person. Note: lentils go in at the beginning with the body vegetables, while cooked beans and grains are added at the end with greens. If using tomatoes, add them after the lentils are soft. Legumes will not soften properly, when cooked with salt or acid.
Greens:
At the end of cooking, add 2-3 cups finely chopped kale, bok choi, zucchini, green beans, asparagus, parsley, basil, collards, chard, napa cabbage, etc. When adding basil, use ¼-½ c. mixed with one or two of the others.
Texture:
Some soups are pureed before or after the addition of the greens. A large pot of soup can be eaten intact for one or two meals. As interest wanes, puree it for a different presentation.
Toppers:
This is where avocados, nuts, and seeds of all kinds come in. Use them as garnishes for added flavor and nutrition but not generally as main ingredients. Nutritional yeast tastes a bit like Parmesan cheese but is a much healthier choice for a 'cheesy' topper. Also colorful spices, minced fresh herbs, sprouts, and micro-greens look fantastic and inviting on soup.
Well there you go. Have a great time testing, twisting and tweaking with your favorite, frugal ingredients for the most satisfying, tasty bowl of soup you can imagine. Set the table nicely and nobody will ever know you are cooking for health and frugality.
1-4 garlic cloves, pressed (optional)
1 green bell pepper, chopped or pureed (optional)
The first three will become your stock. The others are optional and will take your soup in different directions. Put them in your soup pot over the lowest possible heat and cook until the water is evaporated and the onions begin to turn golden. Or just put them in the bottom of your slow cooker. You will find it is not necessary to buy little bullion cubes, which are really balls of fat, artificial flavorings, and salt. Neither is it necessary to buy canned stocks or broths. Good results can be achieved with these nutritious and inexpensive ingredients. Onions, garlic, peppers, carrots, and celery can be grown in your own backyard for root cellaring or dehydrating. Mushrooms can be grown in the basement.
Body Vegetables:
1. Chopped root vegetables
2. Chopped winter squash
3. Tomatoes, fennel, cabbage
4. Cauliflower, broccoli
Pick one or two of the above categories. Chop several cups of these vegetables into spoon sized pieces. Your choice here will determine the theme or ethnic direction of your soup. If you choose the tomato route, you will probably also choose garlic and peppers. Now add several cups of the cleanest water you have available, distilled when possible. If you have only two people obviously the amounts of vegetables and water will be different than if you are feeding a family of eight.
Flavorings:
Here the palette is wide open. Any and all spices and herbs are available. Thyme, parsley, sage, rosemary, curry powder, red pepper flakes, paprika, chili powder, nutritional yeast, etc. Miso can be added just before serving. Start with a small amount, adding more to gain your perfect taste. Good health advice recommends low-sodium usage. If they are heavy-handed salters, slowly wean them from the habit with citrus zest, spices, and herbs. Have fun playing with this.
Body:
Here we add soaked lentils, cooked beans and/or cooked grains to give the soup stick to your ribs potential. Precook beans and grains once a week for the fridge or freezer to add to soups and main dishes all week long. The kitchen cupboard can have dozens of varieties of beans and grains. Any amount is fine but start with 1/2 c. beans and 1/4 c. grains per person. Note: lentils go in at the beginning with the body vegetables, while cooked beans and grains are added at the end with greens. If using tomatoes, add them after the lentils are soft. Legumes will not soften properly, when cooked with salt or acid.
Greens:
At the end of cooking, add 2-3 cups finely chopped kale, bok choi, zucchini, green beans, asparagus, parsley, basil, collards, chard, napa cabbage, etc. When adding basil, use ¼-½ c. mixed with one or two of the others.
Texture:
Some soups are pureed before or after the addition of the greens. A large pot of soup can be eaten intact for one or two meals. As interest wanes, puree it for a different presentation.
Toppers:
This is where avocados, nuts, and seeds of all kinds come in. Use them as garnishes for added flavor and nutrition but not generally as main ingredients. Nutritional yeast tastes a bit like Parmesan cheese but is a much healthier choice for a 'cheesy' topper. Also colorful spices, minced fresh herbs, sprouts, and micro-greens look fantastic and inviting on soup.
Well there you go. Have a great time testing, twisting and tweaking with your favorite, frugal ingredients for the most satisfying, tasty bowl of soup you can imagine. Set the table nicely and nobody will ever know you are cooking for health and frugality.
