Prepping has so many facets and seriously, there are so many things to consider... It can really be overwhelming trying to think it all through and plan for what may happen. Food preps are particularly a challenge, since it takes time to build up a supply of food, so I have made it a habit to think about both normal shelf stocking and prepping for long term when when I do my shopping plan for the week. Today as I was making out my grocery list, I also made a list of items for the three month pantry and any Long Term Storage, (called LTS from now on), supplies that I needed to purchase. I do this every week. For us prepping isn't a buy it, store it, forget it, kind of deal. We plan, acquire, store and use all of our preps on a rotating basis. Eating the foods we store and rotating our supplies regularly is part of our overall preparation plan.
One thing that I learned early on in the area of food preps is that most of the prepared, "Ready to Eat" storage foods, freeze dried or dehydrated, that are on the market really aren't very good for you. Fat, salt and sugar are often predominant ingredients, followed by starch .... I couldn't in good conscience store foods that were high in calories, but had very little nutrition to go along with the calories. So in order to find storable foods that meet the nutritional needs of my family, I have had to look outside the box.I needed to find foods that were nutritional powerhouses, but were also flexible, easy to prepare and portable. In many cases I have found those foods in ethnic food markets. The area where we live has many ethnic grocers, Indian, Greek, Asian, Latino, and Middle Eastern as well as Eastern European, Ethiopian and Nepali foods are available for some prepping perusal. On this particular shopping trip I was going to an Asian supermarket that has foods from many Asian cultures under one roof. So I thought it would be fun to show you what I got while shopping and talk about what they are good for and how to use them!
I'll start with one of my favorites... seaweed. I know that not everyone is familiar with how to use seaweed beyond being a wrapper for sushi, but seaweed is invaluable item in a Prepper's pantry. For starters, seaweed is a virtual treasure trove of essential vitamins and minerals. Particularly, it is full of iodine and has an ample supply of sodium that can provide the body's daily requirement for both, which can save your life if you can't meet your daily sodium needs because you can get salt, (not to mention if you are on the move adding enough salt to your supplies to meet your family's daily salt requirement can be kind of heavy...) It is also easy to prepare and is lightweight, so it is a perfect for the BOB. I use it frequently in our meal preparations, in soups, in fermentation, in stir fry and more. It goes camping with us, travels when we do and is in both our 3 month and LTS supplies.
Next, on my grocery list was Tree Ears. This tree fungus is high in protein, iron and vitamin B2, all of which are necessary for staying on your feet in high stress situations. Like seaweed it is light and easy to prepare and they have a nice chewy texture. Since it has very little flavor of its own tree ears can be added to practically dish to boost the nutritive value. They are good in omelets, stir fry, soups, salads and more. They have a long shelf life and can easily be stored long term.
I often purchase dried mushrooms, I love the smoky, rich flavor of the dried shitaki. I use them as part of a mushroom stock I make and freeze or can for future use. It is always helpful to have a few soup bases on the shelf for quick meals when I am busy! For long term storage, dried mushrooms are great. They will last as very long time if put in a dry, oxygen free environment. Mushrooms are a good source of protein, are high in niacin, potassium, copper, phosphorous and difficult to acquire, selenium. The mineral selenium is not present in fruits and vegetables, but can be found in mushrooms. It is important for cognitive function, a healthy immune system, prevents inflammation, plays a role in liver enzyme function and helps to detox some cancer causing agents and reduces tumor growth, and is necessary for both male and female fertility. Mushrooms are a good source of vitamin D as well. Due to the fibrous makeup of mushrooms, they must be cooked in order to release the nutrients trapped inside. Since the dehydrated mushrooms I buy are vacuum sealed, I don't remove the packaging when I put them in LTS. I just pack several complimentary items, like seaweed, pho noodles, dehydrated veggies and seasonings together in a 2 gallon bucket, put a large oxygen absorber in and knock the lid on.
Speaking of Pho noodles... Fat Pad Thai type rice noodles, Pho noodles, thin noodles made of mung bean, spring roll wrappers, these are standard items in our vegan pantry, but also play an important role in the Prepping pantry. These kind of noodles do not have to be cooked, just soak in hot water for 5 to 10 minutes and they are ready to be used. In an emergency situation when fuel for cooking might be limited, or time to cobble a meal together is thin on the ground, these items could save the day. And for those avoiding wheat, they are gluten free.
Millet is not just for the birds! This tiny seed is jam packed with nutrition, protein and dietary fiber. It is a good source of magnesium, a macromineral that the human body needs in large amounts, (Only 25% of the population actually gets the MDR of magnesium), as well as calcium and B vitamins, particularly Niacin, (B3). It is best to purchase the unhulled, organic variety, and to soak all seeds and grains, not just millet, before consuming them to make them easier to digest. Most digestive issues with grains spring from the digestive inhibitors found in the seed coat of the grains, soaking or fermenting the grains before use will make them much more digestible. Millet can be added to bread, cooked as a hot cereal, or made into a casserole mixed with other grains and vegetables. It is a quick cooking, versatile, gluten free grain, worth considering for day to day use and long term storage.
I also picked up fresh goodies, some that I will use for making meals, some that will be going into the dehydrator for preservation. Mushrooms dehydrate very well so I routinely snag a variety of the organic mushrooms at my favorite Asian market and pop them in the dehydrator to dry for use down the road.
I hope that sharing some of my outside of the box food preps will inspire you to consider what kind of storage foods might be sitting on the shelves of your local ethnic grocer and maybe add some nutritional and culinary diversity to your Prepping pantry! Until next time!
Please feel free to post a comment or ask a question. I would love to hear from you!
