Katrina is On Board

Katrina is now doing this portion of the Blog!  Yippee!! 

Soaking Nuts--And Recipes to Use Them In!!

Soaking nuts   *Dissolve sea salt or grey salt in warm water, pour over nuts or seeds using enough water to cover double.  Leave  on countertop (warm place) for specified time  **(see recipes below)    *Drain in colander and spread on cookie sheet   Place in warm oven (no warmer than 150 degrees)   *Turn occasionally until thoroughly dry and crisp. make sure they are all the way dry! If not, they could mold and won’t have that crispy wonderful texture.   *Mix salt and water in a spray bottle and give a light spray a couple times when turning for added flavor A food dehydrator works much better if you have one, and keeps the oven free. However, if you don’t have that option, most of you with newer ovens can set our ovens at the required 150 degrees Fahrenheit.  You might leave your oven cracked open a bit to keep the temperature lower. If your temp is higher, it will destroy all those good enzymes and won’t be worth it. **(I found the recipes below from  www.nourishinggourmet.com  There soaking process is identical to the way I do it except I use a spray bottle during drying times and triple the amount specified of the recipes below.  I added the extra seasoning alternatives on the pumpkin seed recipe.)  Pumpkin seeds-Pepitas:      4 cups of raw, hulled pumpkin seeds 2 tablespoons sea salt 1 teaspoon cayenne pepper (optional) in filtered water.    Soaking Time: At least 7 hours, or overnight. Drying time: 12-24 hours, until dry and crisp **some delicious alternatives are to mix in a couple teaspoons olive oil onto soaked and dried seeds and add one half teaspoon each: dried Lemon Peel, Shilajit, Chili Powder, Ashwagandha Extract, Tumeric Extract and  Dulse Leaf. Pecans or Walnut 4 cups of nuts 2 teaspoons sea salt filtered water Soaking time: 7 or more hours (can do overnight) Dehydrating time: 12-24 hours, until completely dry and crisp. Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator. Peanuts (skinless), Pine nuts, or Hazelnuts (skinless) 4 cups of raw nuts 1 tablespoon sea salt filtered water Soaking time: at least 7 hours or overnight Dehydrating time:12-24 hours, until completely dry and crisp Store in an airtight container Almonds  Almond is known as a brain tonic. It is rich in essential fats and serves to enhance memory and intelligence. This is one of the popular benefits of soaking almonds in water. Almonds exhibit an alkaline effect in the body. This means that alkaline rather than acidic substances are formed when Almonds are consumed. Soaking Almonds overnight before eating can further enhance the alkaline properties of this nut. Almonds continued 4 cups almonds, 1-2 tablespoon sea salt in filtered water   (Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes….[they] are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on.) Soaking time: At least 7 hours, or overnight Dehydrating Time:12 -24 hours, until completely dry and crisp Cashews 4 cups of “raw” cashews 1 tablespoon sea salt filtered water “Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already been destroyed during processing. “ Soaking time: 6 hours, no longer Dehydrate at 200 degrees F: 12-24 hours Store in an airtight container

Some Recipes for Sprouted Bread

Sprouted Grain Flour for Breads    *4 wide mouth jars with covers   * about 6 cups dried wheat or grain of choice (kamut and spelt are excellent choices)   *divide grain evenly in jars, cover to top with water. (filtered, unchlorinated is always better)   *Soak grains for 12 hours.   *rinse and drain twice a day for only one-two days to keep sprouts short  (the wheat berries should have sprouts no longer the length of the grain 1/8”-1/4”)  kamut sprouts are okay a bit longer.   *store in tightly sealed container (glass mason jars work) in fridge no more than one-two days.     *Thoroughly Dry Out grain. (dried grain not to be used immediately may be stored in tightly covered container in refrigerator; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven. When thoroughly dried,  mill the dry sprouted grain into flour. From here you can make tortillas, breads, muffins, cookies etc.  You can use the fabulous recipes either from Sue Greggs cook book  (www.suegregg.com/sproutedbread) or the following recipe below: This version of sprouted wheat bread is unlike the others: it’s soft, mild and pleasantly sweet.   Great for sandwiches, this sprouted wheat bread recipe is flavored by whole milk and fresh honey and is easily sliced, toasted and slathered with fresh raw butter. I got this recipe from website: http://www.nourishedkitchen.com/  (which also sells already sprouted flour for those who are wanting the healthy benefits but don’t want to sprout and dry yourself.)                Ingredients for Sprouted Wheat Bread and recipe 4 ½ Cups of Sprouted Wheat Flour (see sources) 2 ¼ Cups Whole Milk ¼ Cup Honey 2 Teaspoons Unrefined Sea Salt 1 Package Yeast Extra flour for kneading. 2 Tablespoons Cream to baste the bread Instructions for Preparing Sprouted Wheat Bread Warm honey and milk together until they reach blood temperature. Add yeast to the milk and honey mixture.   Set it aside for five minutes or until it becomes foamy. In a separate bowl, mix together unrefined sea salt and sprouted grain flour. Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball. Allow the dough to rest for 10 minutes. Knead for 10 minutes. Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more. Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours). Punch the dough down, form it into a loaf and put it into a greased loaf pan. Allow it to rise again until double in volume. Baste the top of the bread with cream. Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color. Cool on a rack and serve.

Attitude and Survival

Dear Ward family,

Last night there was a webcast by safeharboralliance.com  The message covered much of what I mentioned in the ward newsletter last Sunday, emphasizing the critical importance of attitude and why it is the key factor in who will make it and who won't in survival situations. When things become extremely difficult, even desperate, more than anything else, YOU are the one to determine if you make it or not based on your attitude.

I am realizing more than ever the importance of making this the foundation of preparedness.  Just in case you were unable to read the preparedness article in the ward News Letter last Sunday, I am sending it out via email for your reading.

What you don’t know will kill you; the Three black holes of Preparedness

            

1. ATTITUDE the crucial approach

2. CLOTHING our most important defense

3. SANITATION the hidden disaster

These three areas of self-reliance are often looked over, misunderstood or avoided.

This month I will focus on the first and most important:  Attitude. 

In an intensely stressful situation, our outlook and attitude can truly be the

determining factor of survival. 

In a class I attended focusing on this topic, Jim Phillips the instuctor told a

story of a boyhood friend who didn’t survive something that he might have if he had been taught to have a proper mindset in a dangerous situation. 

A family gathering was held up in the mountains.  When it had come time to pack up and leave, their ten-year-old boy was nowhere in sight.  The family searched and searched.  A rescue team was sent out.  Three days later, they found the boy’s body.  He was battered, cut and bruised, but not by any person or animal.

It was discovered that on the first night he had become so hysterical, so full of panic and fear, that in his attempt to find family he ran around in the dark, banging into trees, tripping over rocks and branches, running like a wild animal being chased. He died within a few hours of being lost.

This is a tragic story, and something we don’t like to imagine, but we can learn a lot from it.

First, we all need to realize that disasters happen.  If we are properly

prepared emotionally and spiritually to meet them, and if we are willing to keep the attitude and approach that there ARE solutions to the problem, then we have a much higher chance of making it through.

Major catastrophes require that we respond rather than react.  That we adapt to the reality rather than panic, wallow in fear and stay in denial. 

A focus on the number one asset of self-reliance, a proper attitude or mindset, is something a bit different than our regular approach to preparedness: stashing a bunch of supplies and equipment for some future disaster.  That is only half of the equation of survival.

I have regularly got the nudge from God reminding me that my being prepared with “stuff” must always be accompanied with a foundation of spiritual preparedness.

If that is skipped, nothing else matters. Supplies will not do much good without knowing how to let go of fearing the unknown and turn to God for help.  And, we really never know if all our “stuff”  will be where we need it when we need it…but God will. I don’t believe God wants us to become so self-reliant and dependent on our things that we forget how to rely and depend on Him.  

It is key to survival that we face all things with faith and hope.  If not, we

will be victims.  We do have choice in the matter.  And when things get really bad, victims suffer more. Paul said, “I can do all things through Christ which strengtheneth me.”

We need to be prepared to not fall into panic and despair when something

difficult comes our way. Every day we are giving opportunities to practice

patience, faith and calmness despite the little daily storms.  Look forward to these and make it a habit to practice having an attitude that will bring

positive results. This will come in handy for the real big storms ahead.  Even the practice of patience and forgiveness puts us in a mindset of “letting go” and letting God be in charge of those things that we cannot control. 

Elder Harold B. Lee encouraged all to ponder the principles taught in the

Serenity Prayer used In AA

“God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.  Living one day at a time…Trusting that He will make all things right, if I surrender to His will.”     

Notes from Katrina

            I am the new ward emergency and preparedness specialist.   I can

tell you I am in no way a specialist but want to become one.  I have been doing a bit of research and want to learn all I can to help each of you become as prepared as possible for any kind of emergency- whether it is long term or short.  I know this can be an overwhelming and even a daunting task, so I am here to help in what ever way I can. 

            I know most of you have some kind of food storage.  I will be focusing on all areas of preparing ourselves and plan to send information every week.  I will also be sending out a survey as I try to get an inventory of what the ward has. I would love your feedback and suggestions.

I will organize bulk orders and also start having some demo classes to teach how to use what we have and somewhat on nutrition.

            Just before I was called to this,  I took a complete and thorough inventory of everything we have in our home as far as food and water.  We opened cans of the "old stuff" to see if it was something we should keep and had it for dinner.  It was a real eye opener as it was awful!  We were spitting in the sink. 

Part of becoming prepared is knowing what you do have and what you don't.  I know we are all very busy but know you will be glad to have taken the time to do an inventory.

            This week I have chosen to take a look at fuel.  For starters there

is a fairly new product called Insta-fire.   Last winter I found myself from

time to time thinking about the pioneers surviving the winter and tried to put myself in that situation-basically I couldn't comprehend longer than a day and was just so grateful for my warm home.

You can google insta-fire. ... here is a bit of info I have:

INSTA-FIRE  Comes in: 24 Pack of Single-Use for $24.95  (tax included) 2 Gallon Bucket for $29.95 (tax included)

5 Gallon Bucket for $54.95 if our ward orders at least 5.   $49.95 if 10 or

more

are ordered (tax included)  an idea I had is to make my own single-use packages from the large bucket using my own baggies but will need to check to see if there is any chemical reaction/breakdown in the plastic baggie.  I do know bagies disintegrate in heat and sun.

You can light Insta-Fire granules in your hand because the patented volcanic

rock and wood pellet mixture burns from the top down, the fire doesn't burn

you unless the wind blows the flame sideways.

That's just one feature that makes Insta-Fire an ideal fuel for Mormons to

include in their home storage plan.

"It's so completely safe to store, next to food, in the garage, even after

it's been opened," Karl Banner said. "It doesn't light with a spark. It's

considered a noncombustible."

 The main Insta-Fire ingredient; volcanic rock is mined in Malad, Idaho.

It's heated to more than 3,000 degrees, making the rock porous. Wood pellets

are added, the rock is soaked in a liquid mineral agent and coated with wax.

The process creates a kind of kindling product that lights quickly with

flame, burns hotly and is bio-degradable. "I was at a mountain man

rendezvous, and I saw an old man burning rocks, so I bought a few rocks,

tried them and they didn't light. I ended up going back to the old man for

the rest of the story,"

Banner said. "That led to a long process where my friend Frank Weston and I

spent every day for a year perfecting the formula."

About five years ago, Insta-Fire was ready for use, and a good amount was

sent to victims of Hurricane Katrina. Today, it's being used in Haiti in

many of the orphanages.  Marilyn Hoff, "The Earthquake Lady" with the Utah

Department of Public Safety Division of Homeland Security, recommends it as

part of a "grab-and-go" pack. She has some in her personal pack.  "This to

me is a clean way to cook and to keep warm. It is safe," Hoff said. "I was

very impressed. I met Konel in a Smith's parking lot and it had snowed. He

put some directly on the snow and lit it and it stayed lit the whole time."

Banner said Insta-Fire is great for Scout campouts because it can be lit on

top of snow or wet ground. (It also works well to get charcoal briquettes

going for the grill or in simple brick-lined ovens.)

"All my life I've been told to store fuel where possible, but I've never

known how to store fuel. This fits the bill. It can be stored safely for

years," Banner said.

A half-cup is sufficient to start 10-20 briquettes. Single-serve packets

work well in 72-hour kits because they're light and noncombustible. One

thing I like about this fire starter is that even though it's water proof,

it's all natural and non-toxic. Most backpackers with decent fire skills

could easily get a fire going with about a teaspoon or so making it very

economical (both money and weight wise). Will take up to 50 mph winds, burns

right on the snow, feather light, the volcanic rocks will float and burn on

water. Saved a friends life who got caught in a blizzard and nothing else

would work - pine needles wouldn't even burn - burnt the Insta-Fire and fed

the fire all night - non toxic and I hear the Canadian Special Forces uses

it now. Very cool stuff.  The use of the volcanic rock works as a wick does

to a candle, the wood pellets take about five to seven minutes of burning

before they will even start to burn, so we have to wick the process to get

the wood pellets to start so we can have the burn time.

When you use our product the first thing you light is the white rock, that

will burn for seven to eight minutes by itself.  (Remember to light the

white!!)  The the wood pellets start to burn and they will burn for another

eight to ten minutes giving you approximately 15 to 20 minutes of burn time

depending on the conditions.

Please let me know if you are interested in bulk orders.  Have a great day!

From Happily Preparing

Katrina

PS  I forgot one other item on the fuel list to consider to keep your home

warm (in case of power outage/gas and oil shortage etc.)  is a dual purpose

radiant kerosene heater.  There are numerous web sites for these including

ksl.com and other places that sell used items for less $.  Also, a great web

site is Miles Stairs www.endtimesreport.com/survivalshop.   There are so

many high quality emergency gadgets that fit into pockets and on key rings.