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Processing Food – Your Way

8 Jun

Slow Money Food

Many folks looking to make food choices are familiar with what’s at the store, but miss a large part of the year. If eating seasonal, local, buying direct from the farm, growing it yourself…any of the many options for fresh food…that works great while things are growing.

What about in December? If you don’t want processed food because of salt, sugar or other issues then you must do the processing. There are several ways to do this but for most in urban areas it will come down to three. Freezing, canning or drying.

Any of these can store food but some have more risk than others. For example, if you freeze produce, do you have a source of backup for your freezer in the event of power outages? Canning may be expensive with getting the jars, lids, equipment but much of that can be reused for years. Drying can be…

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Preparing Whole Meats for Freezer or Cooking

8 Jun

Slow Money Food

There are many folks out there reading who haven’t ever cut up a chicken. The convenience of our modern food system has people who not only will do that for us, but it can be bought cooked and refrozen so we just heat and eat. (A warning– this post will deal with cutting up dressed meats…including rabbit and chicken.)

Many in today’s world are stepping back a step and wanting to turn to home processing. When you take a beef steer or hog to somewhere like John’s Custom Meats, you get the animal back cut and packaged according to your wishes. They have the equipment and ability to process it efficiently for you.

With smaller stock – rabbit and poultry – you usually will get the whole animal, dressed out. This can leave some confusion how to break that down to pieces. For some, the small bones of rabbit…

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Storing food – Canned Goods

17 Mar

Here’s a great idea for food storage in homes where there isn’t a great deal of closet space.


If you made two of these, it’s space for 1,000 cans of food without taking a great deal of floor space. You could even make this double high, put a cover behind the sofa to hang photos instead of seeing cans, making a functional and decorative unit.

Freezing Meats

25 Feb

Modern food preservataion is easier than ever before with a freezer than enables you to stock up on meats when they’re on sale or purchase directly from the farmer. Most people don’t have need for 180 pounds of pork per week even at a great deal of under $1.50/pound including customized cutting but with a freezer and proper storage you can indeed buy a whole hog, have it cut to order and use it as you need it.

However this game plan does have some cautions. Like everything there are advantages and disadvantages and money is a big advantage in stocking up. Another is you have food on hand if the paycheck is low one week or unexpected guests come over. However you must be totally prepared including if the power goes out in a disaster. Having disaster food is of little good if you use it because you don’t plan to keep the freezer cold. More

How to Keep Broccoli Fresh

23 Feb
By Mark Gold Platinum Quality AuthorBroccoli is highly rated as one of the amazing wonder foods; it is loaded with phytonutrients which help to boost your body’s immune power. Numerous studies have shown it to build up bone density, help prevent heart disease and cataracts, cleanse and detoxify cells, help prevent cancer and strengthen the immune system. In order to reap the full benefits of this delicious and healthy food it is important that you understand how to keep broccoli fresh.

First let’s look at some of the benefits of eating more vegetables, especially those rich in fiber, vitamins A + C, calcium, potassium and beta carotene. Fiber aids digestion and gives a feeling of fullness when eating, vitamin A helps maintain good vision and helps to keep your immune system healthy, potassium helps to keep muscle function up, folate helps to prevents birth defects, calcium helps prevent bone loss, iron helps prevent anemia and vitamin C helps the body to absorb iron and helps boost the immune system. Keep this healthy vegetable at its peak by following these simple tricks.

To keep broccoli at its freshest, store it in a plastic bag in the refrigerator. Broccoli can also be frozen, first peel the leaves off the stalk and then blanch the broccoli in steam for approximately 5 minutes. Allow it to cool, and then place it in a sealed plastic bag. Broccoli can be stored in the freezer for up to 10 months. Broccoli doesn’t store very well after it’s cooked, it will probably break apart when it is reheated. If you do want to store cooked broccoli anyway, steam it until tender and store in a plastic bag.

Another way of storing broccoli is to cut off an inch or so from the ends of the stalks, rinse the bunch in cold water and put it upright in a cold water filled bowl, just like flowers in a vase. Cover the bowl with a plastic bag and refrigerate it.

Broccoli should be refrigerated within 30 minutes of its purchase if at all possible, and should be stored unwashed (dry it if it is wet from the store) in a sealed plastic bag with holes poked with a fork to allow the air to circulate. Some people wrap it in newspaper before they refrigerate it, however this does not seem to be a very effective method.

To discover how to keep broccoli fresh in a truly effective way, try eggstrafresh – It is a revolutionary breakthrough in food preservation that is scientifically proven to dramatically reduce oxidation and retain moisture, which increases the shelf life of your food. It is environmentally safe and keeps nearly all of your foods fresher longer.

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Preparing For an Emergency – Survival Food Storage

21 Feb

If the power went out tomorrow, would you be prepared? If disaster strikes in the form of a national crisis, could you survive?

It is very important to know the answers to these questions ahead of time. It could mean life or death someday! Thankfully, you don’t need to be inconvenienced to be prepared. Many steps to being ready can be taken each day, along with normal activities.

Your main concern during an emergency of some kind would be food and water. Without these, you can only survive a few days. So it’s important to keep a good supply of both all the time!

You have several options for storing food ahead of time.

Buy just ‘one more’ at the store.

When you go to the grocery store, buy an extra of whatever you are planning to buy in boxes or cans. Keep a running list of all the extra food you have on hand, and be sure to rotate frequently! If you buy one can of tomatoes, buy one more and set it aside. After a few months, use that can of tomatoes, go to the store, and repeat the process. This keeps food fresh, so you don’t have an eight-year old can of green beans on the shelf!

Buy dried foods.

Purchase dried foods, such as:

* cereal
* fruit leathers
* dried fruit
* raisins and craisins
* nuts
* beef jerky
* chips and crackers
* chocolate chips
* pop tarts
* boxed juice/milk/other beverages
* candy bars
* granola

These foods can be kept on the shelf for a long time, and are good for an emergency, since you don’t have to prepare them. They can be eaten right out of a box!

Can your own foods.

You may shy away from this option, since it sounds hard… but please don’t! It really is not as hard is you may think, and it opens endless possibilities for emergency food storage.

For starters, you can can soups, vegetables, fruits, jams, jellies, pickles, beets, corn, chicken, beef… anything, you name it. There are pretty much no limitations to what you can preserve! That is what makes this options so nice and versatile.

If you’d like to learn how to can, there are a lot of great resources out there for you. For one, check your local library for books on this topic. There are lots of great books out there about canning and preserving. Also surf the net – there are hundreds of websites about canning that can help you. In any case, definitely look into canning!


Dehydrating is a fun thing to do with fruits. You can either slice your fruits, such as bananas, strawberries, cherries, apples, etc, into slices and dehydrate; or you can make home made fruit leathers.

To make fruit leathers, simply puree your fruits with a bit of water and pour onto dehydrating sheets. Dehydrating these takes a day or two; but they are so delicious and very worth the effort! When you dehydrate fruit leathers, you should chill them to keep them fresh, and to keep them from going bad.


Freezing is not as good of an option for food storage, since, in an emergency, you may not have power – which means freezers are going to go dead. So limit your frozen food storage, since it may not be helpful in all cases.


If you live in a rural area, you may own your own well, which is a good start. Consider storing water into large storage tanks as a back up if you ever lose power. Remember, without electricity, you won’t be able to run your well.

If you live in the city, than you should buy large flats of water bottles – just enough for a month. Figure out how many water bottles each member of the family would go through each day, week, and so on, and buy this many bottles of water.

Being prepared for an emergency is something that you shouldn’t pass off as unimportant. When disaster strikes, be ready for it!

Rachel K is a young lady who enjoys writing. If you’d like to learn how to can, check out her website:

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Spice Up Your Life! – The Health Benefits of Spices

16 Feb


Spices are not just a great way to vary food, add flavour without over-salting foods and keep things interesting.

Here’s a quick guide to some common spices and to just some of their health benefits.

Turmeric – the curcumin in tumeric has proven anti-inflammatory qualities, and has also been used to provide relief and prevention from PMS, arthritis, smoking related diseases, heart disease high cholesterol & alzheimers, and helps the body destroy mutated cancer cells.

It is also thermogenic, boosting the body’s basal metabolic rate, and has anti-estrogenic qualities.

Turmeric is great in egg dishes, providing a deeper colour & flavour, also used in curry dishes and lentil or bean dishes. Or try in my cauliflower & almond soup.

Cayenne Pepper – also has a high concentration of capsaicin, a known pain reliever and has the ability to increase the body’s basal metabolic rate, stimulating the burning of fat for energy.

It is also known to aid digestive disorders, and can actually help heal peptic ulcers, and abdominal pain.

Aids the cardio vascular system by reducing blood cholesterol and triglyceride levels, and can aid in the prevention of blood clots.

Try sprinkling over a mixture of prawns or crayfish, mango & cooked chicken for a zingy salad. Sprinkle over squash or sweet potato chunks before roasting.

Or try my crayfish, avocado & tomato starter.

Nutmeg – has long been used as a carminative, to prevent flatulence and lessen wind formation.

It also aids in stomach upsets & diarrhea. Nutmeg oil also has anti-bacterial qualities, and is a natural means of food preservation.

Excellent grated on spinach & creamier soups.

Cinnamon – has long been used for arthritis, asthma, insomnia and many many other common disorders. It is a circulatory stimulant, and recent investigations have found that it is particularly useful in reducing blood glucose levels and diabetes. It is also an anti-convulsant, aiding in epilepsy & spastic muscles.

Great in curries, and with apples & pears.

Star Anise – Anise is rich in cancer preventing coumarin compounds. It is also known to reduce coughs & has an antispasmodic effect on intestinal spasm.

However, it is slightly estrogenic, and also should also not be fed to infants.

Most commonly used to flavour cakes & biscuits, it is also wonderful ground up over fruit salads, and can add a great depth of flavour when cooking your own tomato based sauces.

Cloves – commonly used for it’s anesthetic and antibacterial qualities for teeth & gum problems, it is high in eugenol, which aids in reducing/preventing toxicity from environmental pollutants.

Stud an onion with cloves as a great base for stocks & soups etc, or great with apples. You could also try a small sprinkling of ground cloves to zing up a stir fry.

Cumin – enhances the liver’s detoxification enzymes, and is believed to have anti-cancer properties, and in the prevention of stomach and liver tumours.

Aids proper digestion & nutrient assimilation.

Quickly fry cumin seeds & other preferred spices to release the flavour & create a base for curries and lentil dishes.

Mustard seeds – a decongestant, they also have excellent levels of phytochemicals that are being studied for their anti-cancer effects.

Stir fry prawns with mustard seed & chilli for a great starter. Add to rice, quinoa or millet based dishes for flavour.

Saffron – modern research suggests that saffron can help prevent and treat cancer including leukemia, memory loss, heart disease & inflammation. It is also a potent antioxidant.

Infuse yoghurt with saffron to make a great accompaniment to spiced or curried lamb. Add to fish based soups or stews for great colour & subtle flavour. Add to rice based dishes. Or simply add saffron & grated cinnamon to yoghurt to create a lassi style dessert.


Julie Winterton is a Level 2 Health Coach, Yoga Siromani & Kinetic Chain Assessment Specialist at the Dax Moy Personal Training Studios, Islington, London

She is also the author of the forthcoming cookbook “Good Nutrition for Food Lovers”

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