Not only is this an amazing recipe book, complete with options for those dealing with food allergies and special dietary needs, but because it is written in the format of the extremely popular Cooking Traditional Foods’ Menu Mailer  spanning 30 weeks, Back to Basics includes detailed shopping lists, batch cooking instructions and pre-prepping schedules. You can take as much or as little of the information provided as you need, and you can gently work into introducing or adding traditional food recipes and techniques to your repertoire.

KerryAnn Foster starts at the beginning and walks us through how to set up a menu plan to make the best use of ingredients, time and effort. The information and details provided take a huge task and break it down into easy to accomplish steps. This makes real food menu-planning and executing that menu plan a relistically doable task, even for the busy wife and mother. Back to Basics provides wonderful, family-tested recipes, with varied options, for many tastes and preferences.

From KerryAnn’s site, Cooking Traditional Foods – what you will find in the Back to Basics series book, available in print, e-book, DVDs and by individual weeks.

• How to produce a moist, tasty roast beef in the crock-pot and the oven.
• How to pick cheaper cuts of meat.
• How to roast a whole chicken in the crock-pot and the oven.
• How to pan-sear chicken without drying it out.
• How to brine meat.
• How to stir-fry.
• How to roast vegetables.
• How to make soup.
• How to make ‘cream of mushroom soup’ replacement.
• How to use your broiler
• Homemade mayonnaise
• Homemade spice mixes
• How to reduce sugar and additives in your diet if you are new to Traditional Foods.
• Homemade dressings
• Homemade sauces and gravies
• Homemade gluten-free breads- quick breads, flat breads and sourdough.
• How to soak and cook grains.
• KerryAnn’s formula for great hamburgers, meatballs, meatloaf and more.
• Nourishing breakfasts, snacks and desserts.
• What to do with leftover, cooked meats.
• How to make stock.
• How to make yogurt.
• How to take a technique and change it into multiple different recipes.
• How to stretch meals and save on your grocery budget.
• How to decrease your time in the kitchen.
• A Traditional Foods Thanksgiving and Christmas.
• How to hide vegetables and liver in your meals.
• And much, much more.

The Back to Basics series book is an essential part of any traditional, real foods plan and I highly recommend it and the resources at Cooking Traditional Foods.

Real Food Storage book

KerryAnn Foster of Cooking Traditional Foods, has experienced first hand the pros and cons of having to feed her family totally from a food storage while not sacrificing the types of food her family prefers or requires (due to allergies). During Kerry’s husband’s 11-month period of unemployment, the Foster family was able to place their limited financial resources elsewhere, while maintaining the Real Food diet they needed, and without using food stamps or food banks or going hungry.

Written from personal knowledge and day-t0-day living it, the book Real Food Storage takes the reader through setting up a Real Food pantry and how that differs from using foods that cause or exacerbate illness. KerryAnn provides excellent and detailed information on what foods to choose, how to purchase, how much to store for each person, how to store, rotate and organize the foods and over 200 recipes on how to use them in real family recipes.

Real Food Storage recipes are wholesome, family meals that embrace the traditional foods, preservation and preparation methods and produce great-tasting, health-supporting real foods. Because KerryAnn is a celiac and needs to be gluten-free and her children have several foods allergies, the recipes in this book have allergy options and substitution information, which is helpful for all diet needs.

Table of Contents

KerryAnn’s Story

What to Store

Rotation and Organization

Per Person Storage Needs?

Water

Grains

Legumes

Dairy

Eggs

Sweeteners

Fats

Salt

Seasonings

Vinegars and Lemon Juice

Fruits

Veggies and Gardening Seeds

Sprouting Seeds

Stock

Meat

Condiments

Baking Needs

Packaged Products

Supplements and Herbs

Specialty Items

Personal Care, Kitchen and Cleaning Supplies

And How to Cook It  (Real Food Recipes)

Sourdough

Breakfast

Quick Breads

Side Dishes

Meatless Main Dishes

Chicken Dishes

Beef Dishes

Salmon Dishes

Other Meats

Packaged and Processed Replacements

Desserts

Resources

This book is one to have on the bookshelf, on the computer and always at hand. I highly recommend Real Food Storage by KerryAnn Foster in either e-book form, in paperback, or both.

KerryAnn writes: “If you’re looking to learn how to do a full year’s food storage program in your home or get some new, kid-approved recipes to use with your existing stores, this book is for you.   This book covers how much to store and of what, along with lists of questions to ask yourself to tailor your food storage to meet your own family’s needs and unique situation.”

KerryAnn Foster blogs at Cooking Traditional Foods and has authored multiple books and eBooks. She writes the longest running traditional foods Menu Mailer available, now in its fifth year. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.

We may celebrate different holidays and we may celebrate them differently, based upon our own upbringing or family and ethnic traditions, but in every culture, for every holiday, we can incorporate healthy and homemade foods and gifts to make our holiday celebrations healthy (or slightly healthier). I personally believe that special foods and special recipes are very appropriate for special times and we may have and serve foods during our holiday celebrations that we would not indulge in any other times.

However, any time of year gifts and special foods straight from the kitchen are always appropriate, budget-friendly and always appreciated. While it’s easy to buy a gift certificate or a new CD or DVD, it takes time, effort and care to make homemade gifts.

In our book (written with Shonda Parker of Naturally Healthy), entitled “Naturally Healthy Cuisine, Real Food for Real Families“, we have a chapter called Homemade Gift Giving. In this chapter we highlight some wonderful homemade gifts that wow your friends and family and say that you care.

Baskets – I love to buy baskets all year long when I find them inexpensively at yard sales, thrift stores or Goodwill. That way I have a good supply should a birthday, holiday or even a new baby or someone is sick need come along. I pick a basket, line it with pretty colored paper and stuff it with homemade goodies. I like to theme my baskets. Some years I have made homemade whole grain pasta baskets with 1-2 pounds of different homemade whole grain pastas, homemade sauces , a loaf of homemade crusty bread and a head of garlic. Other years it might be fruits and nuts, or homemade baked goods (see below), or breads, jellies, compound butters. You can decorate the baskets with ribbons, yarns or paints, or do like I do and leave them natural.

Jars and Bottles – Again, I try to find these very inexpensively throughout the year as I visit yard sales and Goodwill, and I have found some lovely bottle, jars and canning jars that are perfect for gift-giving. I fill the sanitized jars and bottle (depending on the jar size and shape) with homemade bath salts, homemade caramel sauce, jams, jellies, homemade herbal vinegars, home dehydrated fruits, layered beans for beans soup, layered whole grain cookie or cake mixes or even baked whole grain quickbreads right in the canning jars with instructions to refrigerate if not consuming right away.

Mugs – I have found lovely big mugs at the dollar stores, or again, my favorite places such as yard sales and thrift stores. In the mugs I pack homemade hot cocoa mix, or homemade candies, wrap the mugs and their contents in colored plastic wrap and tie with a bow tying the instructions to the bow.

Tea Cups (with or without saucers) – Fill these up with homemade herbal tea blends. To save money, buy these in bulk.

Decorated and Antique Plates – I look for these used and unchipped. I like to load these up with homemade cookies, muffins, scones and other baked goodies and wrap with colored wrap. It’s so much nicer than putting them on a disposable tray and the recipient gets to keep the lovely plate. I try to find ones that look interesting and old, but clean up nicely.

Bags – Fill these with homemade flavored and glazed popcorn, candies or cookies.

Last Minute?

If you haven’t had the time or the extra few dollars to pick up the mugs, plates, bottles, baskets and jars and find yourself at the last minute needing some homemade gifts to give, here are some simple ideas and recipes.

 Pizza Party – Make up several Personal Size Whole Grain Pizza Crusts, 1-2 cans organic tomato paste and the recipe  for Simple Delicious Pizza Sauce. Place these in any container, or simple wrap with instruction card. (Pictures)

Pasta Party – as above, homemade whole grain pasta, homemade sauce, wrap with cooking directions (fresh pasta cooks in 3-4 minutes) and instructions to refrigerate or freeze fresh pasta until ready to use. My Homemade Pasta recipes are here and pictures are here.

Homemade Whole Grain Breads       

Vickilynn’s Absolute Best Challah 2-loaf and 6-loaf recipes

Award-Winning Whole Wheat Bread

For more ideas and recipes, check out this list of links to wonderful Real Food recipes and homemade gifts. I hope you check them out and tell them that Vickilynn from RealFoodLiving sent you!

Baking – Muffins, Breads, Cookies

Candy

Whole Wheat Gingerbread People

Whole Wheat Peppernuts

Whole Wheat Snickerdoodles

Cinnamon Glazed Popcorn

Kettle Corn with Coconut Oil

Homemade Caramel Sauce 

Better Than Starbucks Pumpkin Scones

Gifts in Jars

Homemade Gifts 

King Arthur Monster Hot Cocoa Mix 

If you listened to my radio show on November 12, 2011, I mentioned what was cooking in my kitchen this week. Here are some of the recipes. Enjoy!

If you didn’t get a chance to listen to the show with The Grocery Shrink, Angela Coffman, please check it out here! You’ll be blessed.

Vickilynn’s Absolute Best Whole Wheat Challah (6 loaves)

Vickilynn’s Absolute Best Whole Wheat Challah (2 loaves)

Homemade Pizza Crusts

Hummus and Falafel

CornDog Casserole

Black Bean Peanut Butter Cake

Baked Oatmeal (9 x 13 pan)

We have been discussing what whole grains are (including gluten-free grains), why they are important to a Real Food storage plan, how to store them, why using them now is important, and of course, HOW to use them. We also talked about choosing and using various grain mills.

We continue on with this topic with some exciting guests bringing their wisdom and experience in the areas of whole grains, real foods, recipes and resources!

Come and join us in October for Get Real — Get Prepared on the PRN blog talk radio network show for an exciting month!

• October 8, 2011 – Wendy Polisi, author of “Quintessential Quinoa” and the website CookingQuinoa.net. All things quinoa!

• October 15, 2011 – Antira Kerr, author of “Whole Health Gourmet” and the website LivingSimplySmart.com. Video tutorials, recipes and more.

• October 22, 2011 Donna Spann author of “Grains of Truth” and the website GrainsofTruth.com and Today’s Family Matters Publications.

• October 29, 2011, a very special guest takes our conversation in a new and thought-provoking direction. Preparation that goes farther and deeper than the physical needs. We will discuss how to prepare your family (especially children) spiritually and emotionally for a changing world. My guest will be husband, father of 4 and youth minister, Tim Brady.

If you’ve missed any of the previous episodes, you can access them to listen live, or download to your device.

Get Real – Get Prepared (Grains and Mills) Part 1

Get Real – Get Prepared (Grains and Mills) Part 2

Get Real – Get Prepared (Grains and Mills) Part 3

Please join us in this journey of Real Life preparedness! Tune in this Saturday night at 7PM EST (6P CST) for our discussion on Quinoa, the superfood with Wendy Polisi of  CookingQuinoa.net

If you cannot make the live show, please use the link to listen to, or download the show at a later time and to your Mp3 device.

We look forward to sharing this time with you!

First, PLEASE  read the Tips for making my Almond-Chia Milk and the instructions for making the chia gel, which is essential to the recipe.

Luscious Homemade Almond-Chia Milk

Vickilynn Haycraft – Real Food Living

You will need:

1/2 – 1/3 – 1/4 cup raw, organic almonds (See Tips for explanation of amounts)

1 cup – 1/2 cup prepared organic chia gel

Pure water

Optional add-ins

Sweetener of choice, to taste,

Organic vanilla extract to taste

Procedure

1) Soak almonds (in their brown jackets) in our water 8 hours or overnight

2) Prepare chia gel per direction and chill overnight

3) If using dates, soak in pure water overnight

In the morning, drain the almonds and rinse well. Either remove the brown skin (see Tips) or simply place them, as is, in the VitaMix.

If using dates, drain and add to the VitaMix.

Add 4 cups of pure water and process as follows: Cover tightly. Turn VitaMix Low toggle switch to On. Slowly increase the variable speed knob to 10, then flip the High toggle switch to On. Let that run on High for 30 seconds for bare almonds and 1 minute for almonds with skin.

Pour in desired amount of prepared chia gel. Start off small, I like 1/2 cup.

Add in sweetener, extracts (I like vanilla or almond), spices (such as cinnamon) and anything else your heart desires such as fruit or vegetable purees. A tiny pinch of Real Salt.

To make it taste like “milk”, I leave it as simple as possible – almonds, water, chia gel, possibly some sweetener. Anything you choose to add after that is based on taste and preference and you can let yourself go wild! But if you’re looking for a non-dairy milk to replace dairy milk (especially for little ones), I recommend starting off with the basics and then make the variations once the regular “milk” has been accepted.

Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.

Add in water to the top and mix gently, either with a spoon or the lowest VitaMix setting, for just a few seconds to distribute the add-ins well.

Chill for at least an hour. Before serving,  stir gently and pour. There is no need to strain, you will be amazed at the smooth, silky mouth-feel and the light delicate taste (of course if you added in sweeteners and / or flavors, you will taste them as well).

Makes 64 ounces

First, you ask “Why almond milk?”

For those individuals who need to be dairy-free, or choose to not use dairy milks for other reasons, almond milk can provide excellent nutrients, flavor and be used in every way that dairy mill can, and almonds work well for people with dairy sensitives or deal with respiratory issues. (Dairy produces mucous and can adversely affect people with sinus, allergy or asthma symptoms.)

Almonds have an impressive nutritional profile http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2 consisting of proteins, fats and carbs with the fat source of monounsaturated fat, the same type of fat found in olive oil that has positive health benefits. Consumption of monounsaturated fat is linked with reduced cardiovascular disease. One serving of almonds, or 23 whole kernels, contains 18 g of fat, 11 g of which is monounsaturated fat.

Using such a nutrition-packed nut to make homemade non-dairy milk (almond milk is an excellent source of calcium and several nutrients that dairy does not contain, is an wonderful choice whether choosing almond milk solely or alongside organic raw dairy milk.

However, good quality, raw almonds (as raw as we can get in the U.S., but that is another topic) have risen in price so that many recipes for almond milk that are available, have become too expensive to make for a family on a regular basis.

But WAIT! In my efforts to create a frugal version of homemade almond milk for our family, but unwilling to sacrifice the smooth, rich, texture and flavor  we have come to love in almond milk either in homemade or store-bought, I came up with one that works for us. It uses far less almonds than any recipe I’ve seen, yet retains all the of the thickness and flavor of recipes using more almonds, and because I use less almonds, the price to make at home is much less.

The 2 main secrets to this yummy Almond Milk  are: 

1) Soak the raw almonds 8 hours in pure water, and rinse well before blending.

2) Add in organic, homemade chia gel, which thickens and smooths the texture, while boosting the nutritional value over the top. Chia has no flavor on its own, and does not impart any flavor to the milk, in fact, it absorbs the milk flavor!

There are several schools of thought on whether to retain the brown inner skins from the soaked almonds. When making my almond milk for myself, I keep them on because of the added nutrients and because I don’t like to waste ANY of the almond!

When I make this almond milk for family and friends, I DO remove the brown skin which results in a bright white, even smoother end product, providing no grit and no excuse for little ones (or big ones) to turn up their noses at this delicate, delicious and silky milk.

To easily remove the brown skins, the almonds must be soaked,  again I prefer 8 hours. Rinse the almonds well, and hold the end of the whole almond with your thumb and forefinger and gently pinch. The white almond  (sans its brown jacket) should POP out, leaving both intact.

You can add these lovely skins to your compost if desired.

Whether you leave the skins on, or remove them, the next steps are the same.

Place the soaked (jacketed or bare) almonds in a powerful blender. I use the VitaMix and it is my favorite. You can use what you have, but the VitaMix will pulverize the almonds and not leave pulp or grit, not all blenders have give these results.  So if you’re using a regular blender, NOT a VitaMix, you may need to strain out the pulp. I do not with the VitaMix.

Cover the almond with 2-3 cups pure water. Start on Low and slowly turn up the variable speed the to the highest and then flip the switch to HIGH. Blend this for 30 seconds for bare almonds and 1 minute for almonds with skin. No more.

Return the toggle switch to low, and slowly turn the variable speed back to its lowest.

At this point, pour in the prepared, thickened chia gel.  I started with using 1 cup and then was able to reduce the amount to 1/2 cup, again making this more frugal. Use amounts that suit your taste and preferences.

I add in my sweetener of choice and amount. For myself, a diabetic, I only use pure stevia and only enough to lightly sweeten. For my family, I use organic unrefined cane sugar, or sucanat for a stronger flavor, or raw honey or maple syrup. All of these will flavor the milk, away from a “milk” taste, except the stevia and organic unrefined cane sugar. I only sweeten my almond milk “gently”, to give it a delicate flavor, some prefer no sweetening at all, but neither should this be a very sweet beverage, it should be light, refreshing, soothing with just a “hint” of sweetness.

Another option I came up with years ago was to soak several organic Deglet dates at the same time I was soaking my almonds (but in different containers) and adding the soaked dates with the soaking water if desired into the VitaMix when blending up the almonds. It works very well. You can read more about this process using dates at Real Food Living.  And here. Again, don’t overdo the sweetener as it will overpower the delicate flavor and natural sweetness that the almond possesses. Start small with any additional sweeteners.

Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.

Next, when all the add-ins are in, add pure water to the very tippy-top of the container  and very gently, stir, either with the VitaMix on its lowest setting, or with a spoon, to bring the settled chia seeds to the top, so when you pour your glassful, you get milk AND chia.

If you follow these directions, your chia should be very plump, soft and pleasant additions to your almond milk. If however, your children (or other family) balks at the presence of chia, let the seeds settle to the bottom and just drink the lovely, silky milk above, since the chia has already expended it’s smooth gel into the milk, making it silky smooth.

I would hate to see the chia wasted though because it is a nutritional powerhouse and very beneficial to ingest! You can read more about the advantages of chia here and decide to slowly introduce it to those who are hesitant. Their bodies will thank you, even if they don’t know it yet!

Here is the recipe for my Luscious, Frugal, Smooth, Healthy Almond-Chia Milk. Enjoy!

You can grind chia seeds into flour, add the tiny seeds whole and raw into foods for crunch and fiber, but my favorite way to use chia seeds is to add them to water, shake and let them transform into a thick, silky-smooth gel where the seeds are soft and plump, having released their gelling-actions and created a pudding-like gel.

I use chia gel to smoothly thicken my Homemade Almond Milk, add moisture and bulk in meatloaf, salmon burgers, salad dressings, breads, jams, instead of eggs in baking, making chia puddings and all other sorts of fabulous uses.

The chia plant (Salvia hispanica) seeds can be eaten raw and also processed in a variety of ways. Chia seeds are high in dietary fiber and omega-3 fatty acids, which are essential to good health.

When I added the chia gel to my almond milk experiments, I discovered I could use less almonds and still get the lovely, rich texture of almond milk, but with the added nutrition of chia seed gel, it is a “win win” not sacrificing nutrition, taste or texture or frugality.

There are many, many, many variations on how much chia to how much water to use, and in the end it comes down to your preference for thickness and what you’ll do with it. This video show the amazing gelling properties in only 4 minutes, with gentle stirring (no cooking).

A popular, pudding-like consistency is:

1/3 cup chia seeds to 2 cups of water,

stir until thickened, use or let rest to thicken more.

You can increase / decrease ratios to make yours thicker or thinner to fit your needs and preferences.

Again, for our purposes, I try to get as much “bang for the buck” and I use what I need to make a thick gel, one that will serve my uses, while saving money, so I may vary the amounts depending on where I am going to use it. This is what I do most often, especially for my Luscious Homemade Almond Milk:

Chia Gel for Thickening Almond Milk

5 tablespoons of organic chia seeds (whole)

1 quart of pure water

Place seeds in quart jar, add water, cover and SHAKE the jar vigorously for 5 minutes. Do not cheat and try using blender, the blades may break up the seeds and that is not the desired effect. I want them to swell, soften and release their mucilaginous properties into a thick, smooth gel without any grit.

After 5 minutes of shaking, let the chia water mixture rest for 10-15 minutes, then shake again, vigorously, for 5 minutes. Again let rest 10-15 minutes. At this point, check the chia gel to see if it’s thick enough.

You can, as the video above demonstrated, simply place your chia and water in a bowl, or cup, add liquid and stir. This works as well.

You can use your chia gel right away if it is the desired consistency for your use (egg replacer, smoothies, puddings, breads etc.) and the chia will absorb 9 times it’s own weight in liquid.

I let my gelled chia chill overnight and it is the perfect texture for me in the morning. I like to let mine rest overnight after gelling because I keep the seeds whole and they become more plump and tender and pleasant in beverages such as Homemade Almond Milk (think Bubble Tea).

Store chia gel in the refrigerator for up to 2 weeks.

photo provided courtesy of HoneyFromFlintyRocks

Please join my guest, Mrs. R., as she discusses important tips and recipes for gluten-free living, prepping and food storage.

Mrs. R. will also share about making soaps and how we can make them at home. Recipes included! Be sure to check join us for this informative show!

As a special offer only for the listeners of Get real – Get Prepared, Mrs. R. is offering a 10% discount on her homemade soaps! Tune in to the show to find out how to get this limited-time special offer!

Mae's Beach Breezes natural soap

Please visit Mrs. R’s website for preparedness and soap info as well as her favorite recipes, including gluten-free and dairy-free:

http://honeyfromflintyrocks.wordpress.com/

Check out Mae’s wonderful homemade  natural soap and choose the ones you like the most. Remember, listen to the show to find out how to get 10% off your soap order!

http://honeyfromflintyrocks.wordpress.com/for-sale-2/maes-handmade-natural-soap/

Prep information and more:

http://www.realfoodliving.com

Preparedness news, reviews and recipes:

http://www.blog.realfoodliving.com

Vickilynn’s product reviews:

http://www.examiner.com/housewares-in-national/vickilynn-haycraft

Vickilynn’s preparedness-related articles and reviews:

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycraft

Today, I am thankful and humbled by the blessings G-d has given to us and these include providing good foods for us. I wanted to share with you what is in my kitchen today.

What's in my hands?

This morning I:

~ Picked wild blueberries and had a time of prayer. Then I made whole wheat blueberry pancakes.

Wild organic blueberries

~ Went to the garden and picked cabbage, kale and zucchini. I used them in my Chicken and Veggie Stir Fry.

~ Rinsed and drained my growing organic sprouts. I used some in my scrambled eggs.

~ Removed the fruit from the dehydrator that had been drying overnight. I vacuum-sealed some for long-term storage and left some for snacking.

~ Snipped the organic chocolate mint patches and made a mint infusion by muddling the mint leaves in pure water and placing it in the fridge to steep. I dehydrated the rest to have for mint teas.

~ I dehydrated the kale and zucchini and vacuum-sealed them for long-term real food storage.

What is in your hands today? What do you have that you are working with?