September 4, 2015

Lunch from a Prepper's Pantry

  It occurred to me today as I was making lunch for my husband and I that our lunch was a good base for a blog post. It is my way of thinking that being "prepared" is not just for an event that may or may not happen in the future, but to be prepared to put food on the table and live out my chosen style of life every day.
  Here at Heart's Ease Cottage, we spend a large portion of our time and energy making our life as self sufficient, and safe from outside influences as possible. That of course starts with an eye to what a body must have to survive: water, food, protection from the elements, are a few in a long list of things we work to provide for ourselves. Today though I am going to talk about one of my husbands favorite subjects, lunch!
  Today our lunch consisted of a sandwich and some sauerkraut and 16 oz. of good well water.. So? What is so blog worthy about that? Well, the sandwich was made with bread that was baked from Bronze Chief wheat berries, raw sunflower seeds, pumpkin seeds, and millet from our long term storage supplies. The wheat was ground in a Whisper Mills grain mill, (but we have a Country Living hand cranked grain mill attached to our counter that can be used if there is no power), and is baked in our gas oven, or in a non electric scenario, in a Dutch oven outdoors. The ingredients of the sandwich were hummus, home made from garbanzo beans that I can from our long term storage supplies, and keep on hand in the 3 month pantry for daily use. There was also yummy fresh tomatoes, Swiss chard, bell peppers, pesto basil, home made bread and butter pickles that I put up last year, romaine lettuce and red onion slices. Everything but the romaine and the red onions came from the garden this morning. The sauerkraut was made from cabbages that I harvested from our garden late in the spring and made into a naturally fermented, raw sauerkraut. Since this is a raw kraut, it is kept in the fridge instead of being canned, but will keep for months on end in the fridge, (if we don't eat it all first...), or in the event of no electricity will last a week or so out on the counter. Raw fermented foods are vital to digestive tract health, providing your body much needed enzymes and good bacteria to keep your digestive system working properly. It is an important food that is often neglected in the American diet, as is evidenced by all the gastric/intestinal problems and overall ill health that Americans suffer with. So especially for crisis mode food preps, it is a key element to staying well and at our physical best.
 Today's lunch is just a simple example of the way we use our prepping efforts not only for the future, but for today.
  What are you doing today to be prepared? Leave a comment and let me know what you are up to! Have a great weekend!



  1. Today we finished dehydrating apple's using a dehydrator leant to us by a very good friend. 😊 We also planted red cabbage.

    1. Hope that your apples turned out well! Make sure to plant enough red cabbage to make some red Cabbage Sauerkraut :)

    2. This comment has been removed by the author.


Related Posts Plugin for WordPress, Blogger...