Almond Milk Smoothies

Brent and I recently watched the documentary "Forks Over Knives."  It is based primarily on The China Study. The premise is: what you eat keeps you from having to "go under the knife."  We both felt inspired to recommit to a more vegan lifestyle, back to 95% instead of probably 85%.  Dairy is our only hang up, and has been creeping its way into the children's diets especially.

My neighbor brought me a great vegan chocolate smoothie a while back, it was a hit.  We've altered and expanded with excellent results.  The best thing about these is how easy they are.  Enjoy these dairy and gluten free smoothies recipes:

You can make your own almond or coconut milk, or find a high quality organic brand without a bunch of additives. Costco sells almond milk by the case.

A week ago, I received a coupon in the mail for a Jamba Juice Pumpkin Smoothie.  
It looked delicious and I knew I had to create version for our family.   
Next up pumpkin ice cream!  Tis the season. 

Pumpkin Smash

Almond Milk

Ice

1/4-1/2 c Grade B Organic Maple Syrup

3/4 cup of pumpkin puree (unsweetened, not pumpkin pie filling)

1/2 t vanilla

1 t pumpkin pie spice (or just mix cinnamon, nutmeg, and a little cloves)

Fill blender half full of ice. Cover with almond milk. 

Add maple, pumpkin, vanilla and spice. Blend and serve.  Makes about 5 servings.

Chocolate Malt

Almond Milk

Ice

1/4 - 1/2 cup Cocoa powder

1/4 - 1/2 cup Natural sweetener (Grade B OrganicMaple Syrup, agave or are good choices)

1-2 Bananas (fresh or reconstituted freeze dried)

A tablespoon or two of barley malt syrup to give it a "malty" flavor (optional)

Fill blender half full of ice. Cover with almond milk. 

Add banana, cocoa, natural sweetener and malt if desired. Blend and serve.

Use your leftovers to make delicious popsicle treats for later.

Favorite Fruit

Frozen fruit. Pick your favorite! (strawberries, peaches, blueberries, bananas)

6 ice cubes

1/4 - 1/2 cup natural sweetener

Almond Milk

Fill blender with frozen berries. Cover with almond milk. Add sweetener and ice. Blend.

Whole Grain Kefir Waffles

Emmett, proudly finishing his dinner. This rarely happens.

I love a little breakfast now and again for dinner. And as evidenced in the photo above, so do my children. This unusual recipe I devised with kefir. Kefir is a fermented milk product, with many touted health benefits. We try to stay very slim on our dairy, but with our recent PCD diagnosis in the 3 children, we are learning antibiotics will have to factor in more frequently. Clearly antibiotics and I are not chummy. The microbe fighting power of fermented foods is worth incorporating. I like kefir in waffles and in cornbread.

Whole Grain Kefir Waffles

1 3/4 cup whole grain flour (wheat, kamut or spelt)

1 T Rumsford baking powder

1/4 t real salt

2 eggs (of course we like homegrown)

1 3/4 cups plain kefir

1/3 cup coconut oil

1/3 cup pure maple syrup or other natural sweetener (xylitol works well) you can adjust the amount to your preference

Mix dry ingredients and wet separately. Combine gently. Cook in waffle iron. The waffles may have a softer, gentler texture than your family is used to. I like to let them cool on a wire rack for a few minutes before serving.

The Cholesterol Myths: Book Review Cont.

My Biggest Issues with "The Cholesterol Myths"

Here is the conclusion to the post I began last week, about exploring alternative opinions to the nutritional value of plant based diets. It is based on my complete reading of The Cholesterol Myths by Dr. Uffe Ravnskov and the review of various other books, websites and proponents of this alternate diet.

Illogical Premise of Theory

"One of the proponents once accused me of pointing only to studies that do not support the diet-heart idea and, thus, of using a technique similar to the one the proponents use. He was right. What he failed to remember is that, if a scientific hypothesis is sound, it must agree with all observations...if there is only oneproof against it...the hypothesis must be rejected." (pg. 12)

Dr. Ravnskov here identifies the entire weakness of the argument pushing a diet high in animal products. To his credit, he clearly presents the case against fat and cholesterol being the causes of heart disease. He presents convincing evidence that lowering saturated fat and even meat consumption show no correlation to reducing heart disease.

The connection which alludes Dr. R in all the studies is simple: the amount of animal products (milk, cheese, white meats..) was not reduced, and whole grain, whole fruit and vegetable consumption was notincreased.Where his argument crumbles is his attempt to unravel any connection between diet and heart disease. He clearly lacks the burden of proof. The underlying message of the book is clear. Eat as many animal products as you want. With this he makes an illogical and dangerous jump, even according to his own words (as sighted above).

Emotional and Unprofessional Statements:

"For many years, millions of people have endured a tasteless, tedious diet...because of the diet-heart idea." (p 11) In his only reference to a vegetarian lifestyle study (conducted by Dr. Dean Ornish) Dr. R says,

"It is laudable to try prevention without drugs, and we already know that it may be health-promoting to to avoid being overweight, to exercise a little and to avoid smoking and mental stress, but with such weak evidence, why inflict a diet that only rabbits may find tolerable on millions of people? Perhaps the results would have been better if the patients' inner sense of peace and well-being had been strengthened further by allowing them to eat more satisfying and nutritious foods." (emphasis mine, pg 224)

In a book touted to draw conclusions based on research alone, I feel the emotion-laden statements above are detracting, unprofessional and completely unfounded. If his premise were, "this book is about my opinion why we should all not care about what we eat" he could rightfully include value-judgements. On a side note, in reference to the latter quote, I think the use of the word "may" was a huge stretch. I also felt he dishonestly interpreted the study and made no mention of the ongoing results of the Lifestyle Project. (I am not a huge fan of Dr. Ornish, I think things get conflicted when a person tries to profit so much from their research. For example his line of food products.) Too bad Dr. R did not mention any of the work of Dr. Esselstyn or have access to the research of Dr. Campbell.

Lack of Evidence for Healthy High Animal Product Diet

With an underlying theme of diet doesn't matter for your health, I found he presented no positive correlations to this. His only examples were the primitive civilizations of the Masai and Samburu. But these people don't eat whatever they want, they don't have access. They also exercise far beyond any other people. I could only find neutral results mentioned. In other words, the "low-fat" diet proposed by the American Heart Association which includes high amounts of animal protein, compared to control groups.

People Can't and Won't Change

The reasoning goes, "why impose a diet no one will live by." I can't buy this argument. I believe people can and will change. However access to accurate nutritional information, and to the satisfying ways of living on a majority plant based diet are crucial. "One criticism that is constantly leveled at the dietary argument is that patients will not make such fundamental changes...This criticism is not only wrong and insulting to patients; it is also self-fulfilling. If doctors do not believe that patients will change their diets, they will neglect to talk about diet, or do it in an off-hand, disparaging way. There is no greater disrespect a doctor can show patients than that of withholding potentially lifesaving information based on the assumption that patients do not want to change their lifestyle." (pg 131, The China Study) This sums up how I feel.

The Weston Price Foundation

I also felt it was critical to address the Weston Price Foundation, the publishers of this book. The WPF promotes a high animal product based diet. Their reasoning is based on the work of a Dentist for whom the foundation was named. He studied the teeth of primitive societies with raw animal based diets, with superb dental health. Dr. Price then drew many conclusions about the benefits of this lifestyle based on his expertise in Dentistry.

The WPF launches the majority of attacks against plant based diets. They argue the mass farming of grains destroys the environment. Clearly I find this logic skewed. I disagree with their arguments living a plant based diet is not healthy or nutrient dense. I disagree with their interpretations and reviews of The China Study. My research and faith, find it very difficult to believe we can eat animal products as frequently as we wish and suffer no ill consequences. What I agree with are their views on sustainable farming, pasture raised animals, raw dairy, and only fermented soy products.

Their website is full of articles trying to convince vegans and vegetarians to see the light and start eating their way. However, I find solid rebuttals for each of their arguments. There is a great local store called Real Foods, where we buy our raw dairy. All of their produce is organic and sustainable. They also offer great classes. Their store is built around much of the philosophies of the Weston Price Foundation. In fact, just a couple days ago, a helpful employee tried to sell me on their "X factor" butter. It is $60 per pound. I always start to struggle with a company or philosophy who begins to sell a "must have" product for health. I think this becomes a slippery slope very quickly. It often leads to the murky world of MLM's, and I don't need to explain how much I DESPISE those! Sally Fallon's, founder of WPF, book Nourishing Traditions is full of product pushing for MLM companies. I also find it very telling, her book has a glowing endorsement from the late, and infamous "Dr. Atkins."

In summary, the WPF has bits and pieces of excellent nutritional information. However, in my opinion, they are confused on the main premise of unlimited animal products.

How I Changed our Diets

Interestingly enough, I decided to reduce our overall fat intake by this current research. It is clear that not just animal fats are the culprits. All added fats seem to have a detrimental effect on our health. What I am trying to decrease are the added fats like oils. In my baking I am learning to substitute for oil. These include apple and banana purees. The Cholesterol Myths book, made it clear I needed to reduce our fat intake. Dr. Campbell in his lecture was also very adamant about this. However, I didn't feel the message came out so strongly in his book. I will not limit whole food plant fats. But extracted oils like olive oil, and coconut oil, I am on a quest to reduce.

So there it is. A great journey. I love everyone's thoughts and opinions and questions. Questions always help me clarify my positions and beliefs.

Clarification

I left this as a comment in the last post, but I thought I better post it to be sure I was clear, and if some readers don't read the comments (and I don't publish them in my books).

In no way am I saying that the Word of Wisdom is a vegetarian document! It is not. Scripturally we have many accounts of appropriate times and places for using animals as food. Most often these occasions are after sacrifice, so the animal was not wasted, and while people are traveling in the wilderness (think Nephi). Clearly, also, they are to be used sparingly in times of winter and famine. At these times our bodies need more protein. Some experience these times much more often. It is up to each of us to decide personally how much we actually experience "winter," famine, and other circumstances where it is appropriate to use animals in this way.

As far as D&C 49 verses 17-19, I think first it is important to understand the revelation was given specifically to the Shakers. The Shakers forbade the eating of meat. Clearly, eating meat has a place in our lives and should never be forbidden. However, the place of meat in our lives is different depending on the situation and times in which we live. There may be times when I and my family need to increase our meat consumption.

I found it very interesting in the question and answer period, Dr. Campbell mentioned if someone was undergoing chemotherapy that was one particular instance where the research shows their bodies actually NEED more protein. So it should be consumed. I have read the same thing when recovering from surgery, and in climates that are very cold. I thought this was further proof he didn't have an agenda, he was only driven by the truth of the data. I immediately shared this information with my father-in-law.

I understand the struggle with dairy. I read a book by John A. Widstoe "The Word of Wisdom A Modern Interpretation." I highly recommend it. He is actually quite a big proponent of dairy. But all dairy should be unpasteurized and unprocessed.

My opinion is that where there is no modern revelation given it is best to study it out for ourselves and pray for personal revelation. My conclusion for our family is to follow the data and my studies in this case.

Much of the problem with dairy is probably the massive quantities, which any animal humanely bred and kept cannot produce to feed the average American dairy consumption. All the pastuerization, additives, hormones, antibiotics and other processing the dairy undergoes could be a major source of the problems too. Our dairy isn't coming from the family cow anymore. In fact it bears very little resemblance.

So while agree it is not out of accordance with the word of wisdom to consume dairy, I find it is in accordance with the research I have done to drastically limit it.

The Lord has also told us not be commanded in all things. So in this, we have moved forward in a way appropriate for our family and our stewardship. I feel very comfortable in keeping our animal (fish/eggs from our chickens/raw dairy) at levels below 10%.

Hopefully this clarifies how I was finally able to come to a decision on our dietary practices and what I do and don't believe is addressed by the breadth and scope of the Word of Wisdom.

The China Study and Dr. Campbell

On Friday I had a great opportunity to attend a conference where Dr. T. Colin Campbell was the keynote speaker. It was a priceless opportunity. What I took away from this conference is that Dr. Campbell is a man of integrity. He was motivated by research. His entire career he has spent researching nutrition and cancer while teaching at Cornell University.

I hesitated to post this picture because I look like gremlin. But here's the proof.

If I can be so bold as to summarize, what he has taken away from his lifelong research are the following things:

1. Do not exceed 10% animal protein in your diet. The SAD (standard american diet) contains 11-22%. Animal protein causes cancer to progress, while plant protein suppresses it. He trys to eat a 100% plant based diet.

2. Most diseases we suffer from (cancer, diabetes, high blood pressure, heart disease...) are actually nutritional diseases. There is of course a genetic component, but this can almost always be counteracted through nutrition.

3. Nutrition is not about focusing on a single vitamin or mineral. Instead it is "the integrated effects of countless food constituents, which work in infinitely complex mechanisms for comprehensive health. It includes exercise, water, and sunshine. It is greater than the sum of parts. A biological symphony.

What I appreciate about Dr. Campbell is he doesn't have an agenda. His agenda is to educate and keep people healthy. He isn't selling a magic pill or diet, or special mineral drink. By simply eating a whole food (and that is key, not potato chips and candy) plant based diet we greatly reduce if not eliminate our chances of suffering from so many of the common, debilitating illnesses of our times. Plagues, if you will (my words).

I highly recommend his book The China Study. When I read it, it was the nail in the coffin of drastically reducing our dairy consumption. His advice was no mother should feed be giving their child milk (beyond breast milk). In his opinion (based on his research), casein, the protein found in dairy, is one of the most potent carcinogens known. It is a provocative claim to make. Read his book, examine the research and decide for yourself. It is worth your time and health.

I investigated those who have spoken out against him. The majority of the criticism has come from the Weston Price Foundation. This foundation promotes high cholesterol, high animal product diet. I just haven't found the legitimate evidence to follow a diet like this.

In the question and answer period, someone asked about fish and yogurt. Dr. Campbell responded that there is some emerging evidence to show that fish protein may not have the same affect as other animal proteins. He also said there is some evidence to show that the fermentation process negates some of the negative effects of dairy. He still does not recommend them, but did mention if he does choose to have animal protein on rare occasion, he choses fish.

I appreciated this, since this is alignment with how I have felt for my family. We aren't vegan but we are definitely committed to staying below the 10% mark.

After the lecture I was able to speak with Dr. Campbell and his son, who happened to sit behind me. I was impressed of the respect with which he spoke of his father. He said his entire career has been driven by integrity. My gut told me exactly the same thing.

I encourage you to decide for yourself. And then put it in context of modern revelation from a prophet of God, The Word of Wisdom D&C 89. How blessed we are to have the directive straight from God. We weren't required to spend our entire lives doing research. Our only requirement is to have faith sufficient to act upon His words.

Our Dairy Free Adventure

A while back a kind reader wondered how our dairy free adventure is going. Here is my update.It is hard to separate from the first few months of this pregnancy. I have to ration my energy so things have changed a bit.

I have found it is much more difficult to eliminate dairy than other animal products or refined sugar. I can make an amazing Chocolate Mousse Pie with no refined sugar, yet it is chock-full of dairy. I also noticed the vast majority of my vegetarian recipes include dairy of some sort.

So I find we have about 6 recipes we rotate through. The Quinoa and Artichoke Skillet, Penne with Mushrooms, Artichoke and Tomatoes, Spicy Black Beans and Rice, Kamut and Black Bean Tacos, Burritos, and Pasta with Tomato Basil Sauce. I really desperately need some new recipes.

I realize I haven't posted some of these recipes so I will try to remember each time I make them to take pictures and post.

I find we don't really use almond milk much. The flavor is not my family's favorite. We do use coconut milk which I make the same way as the almond milk. I guess I better post on that one too. Coconut milk is creamy and great in recipes like the corn bread. We also use it on our hot cereal or oatmeal in the mornings.

I use Cashew milk, just blended cashews and water, no straining, as a great thickener in recipes as well. It doesn't have the strong flavor of the coconut milk so can be a great creamy additive. Cashew milk also makes a great orange julius.

But I struggle thinking of other recipes. I need to get some vegan cookbooks to maybe help.

We do still use a small amount of raw unpasteurized milk and cheese. We go through about a 1/2 gallon every two weeks and about 1/4 - 1/2 pound of unpasteurized cheese a week. I use the cheese to add just a touch to a burrito or I give the children a little slice now and again as an extra treat. I feel the amount of dairy is very minimal and keeping within the scope of the word of wisdom.

I have had a little feta once or twice the last couple of weeks on my salads. I couldn't stomach the salad without it!

I never serve meat as a main dish. My children do have tuna probably 1-3x a week. And, like I mentioned previously, I have had smoked salmon about twice a week for the last few weeks. I also had some scrambled eggs.

What to Do about Dairy?

The Dairy Dilemma

I've been on a quest to figure out dairy. Is it good? Bad? The independent research (not funded by the dairy industry) continues to drive me away from commercial dairy. One huge problem is dairy products today do not resemble the family dairy cow products of the past. Genetic selection of cows has created milk-making, bacteria and mucous ridden, monstrosities. The milk, cheese and yogurt no longer contain the healthy balance of nutrients, bacteria and enzymes they once did. The average U.S. diet includes 23% commercial dairy products. But we need all that calcium, right?

My Kids Need Calcium for strong bones! I Need Calcium..I'm a Woman...Right?

Yes! We need calcium. But NOT from animals. No matter how much calcium we stuff into our bodies through dairy or supplements, if we can't retain it, trouble brews. Consuming animal products creates an acidic state in our bodies. To counteract this, the body uses calcium to neutralize and protect the critical pH balance of our blood. To maintain the proper calcium critical to bone and blood health, it seems best to obtain our calcium from plant sources. The best sources are dark leafy green, and solid green vegetables. One more reason to eat your kale smoothies and spinach salad. Your body can use around 60% of the calcium from these plant sources, and only 31 % from dairy sources. Add the dairy to a diet already high in animal products, like meat, and it is far less as your body fights to maintain healthy pH levels.

What to Do?

So what have I done? I have almost completely eliminated dairy in our family for the past month. The only dairy we do consume is now Raw, organic, and grass-fed. This means the milk is unpasturized and the non-genetically manipulated cows are allowed to roam freely and graze in the pastures. The benefits of this type of dairy are myriad. Untreated milk is far more easily digested and does not bother even lactose intolerant people. The claims go on and on. What is important to me is how little my food has been manipulated before it gets to my table and where and how it was produced.

A Little Bit of Raw

Am I giving my family dairy for calcium? No. I thought this transition would be much more difficult than it has been. My children loved cheese. Cheese worms (grated cheese), string cheese, slices of cheese.... I sat them down and told them about what I had been learning. I told them we could finish the cheese and yogurt in the house but that was it. They protested and for about a week asked for cheese. And then they stopped. I would liken it to giving up the pacifier. You never imagine they can function without it, and then they just do. In fact they flourish. (Which reminds me I really need to wean Emmett of his "nukie".) My new friends are almond milk and coconut milk. Coconut milk is a wonderful satiator. Creamy and full textured. It makes delicious smoothies and is readily available at the grocery store or you can make your own. I will post some recipes soon!

But for the occasional taste, raw is how we go. (Excluding myself. I am 100% dairy weaned.) There is only one retail location in Utah licensed to sell raw milk. Lucky you if you have your own cow. I began purchasing raw milk and cheese there in early July. Last week, the farm that produces the milk had a field day. It was a perfect opportunity to check things out. My sister came down the night before with her children and caravaned our minivans for the 2 hour trek into the wilderness to Redmond Farms. I was impressed by the farm, the managers and workers. It was clean and well run. Small but efficient. In short, I feel very comfortable purchasing my raw milk products from these "happy cows."

Here are a few photos from our adventure. I missed the best photo-op though. One of the ladies on the tour fell in love with a day-old swiss jersey cow. She was the color of creamy chocolate milk, with those gorgeous long lashes and gigantic brown eyes. In short, she purchased the cow and brought it home in the back of her Expedition with her 5 grandchildren. Wow.

I'm sorry I didn't get any pictures of the beautiful cows as well. But we have lots of the hens and hogs.

Touring the Redmond Farms. We got a bit lost on our journey upward. Our tardiness did provide a great chance to ride in the back of a rusty pick-up truck to meet our fellow farm goers on the tractor pulled flat-bed.
Chasing chickens in the brooder. This was one huge brooder. These hens were ready for pasture.
The hogs were a bit stinky. Apparently they favor romping in sour milk. Appetizing. No wonder I have zero desire to eat pork of any variety.
One of five chicken coops in the free range pastures.

Searching for eggs in the hen house.
Using light to make sure there aren't any little chicks growing in these eggs.

Shelf Milk

Gossner Cheese Factory Logan, Utah

Because Ellery missed an entire week of school, I took it upon myself to provide some "enriching" activities while at Grandmas. Wednesday we ventured out to the Gossner's Cheese Factory. I was hoping for a tour, but because of security and sanitary reasons they do not offer them. They did however have windows to catch a glimpse of the factory in action.

Ellery and her cousins had a great time watching the workers handle giant blocks of cheese. They probably weighed more than all 4 of them combined! Notice the cheese in Ellery's hand. We just about ate them out of the factory.

Gossners is famous for their swiss cheese and also their shelf milk. Shelf milk was intriguing to me since I have never tasted or used it before. The little store at their factory had a tasters bar. We helped ourselves to lunch there. My children had quite their fill of cheese, curds, spreads, and flavored milk galore.

Their flavored milk includes things like root beer, mango, orange cream, chocolate, cookies and cream, vanilla....these are chock full of sugar. Not my cup of tea. Of course they were my children's though. However, I was surprised and pleased by the taste of their 2% milk. I bought 2 cases for $8.00 a piece. I thought these little milks are perfect for on the go, and school lunches.

I also bought 2 cases of whipping cream. These were more expensive at $21.00. However, I was especially excited about these. I love that I can buy them in 8 ounce sizes. They are the perfect serving for my family, and for most of my recipes. It seems like I am constantly running out of whipping cream or buy too much and it goes bad. This is a perfect solution. I have already used 3 in 3 days! Two to make Agave Whip Cream to dip those yummy Chocolate Valentines Cookies in, 2 days in a row! They stack neatly away in my pantry. Refrigerate for several hours and you are ready to go.The retail website for Gossners milk is Milk on the Move. I am horrified though at the price. You will see the case I paid $8 for is $36 and the whipping cream is $57 instead of $21. Brutal! Thank Goodness for the outlet store. Maybe I will buy a bunch and start selling them! I did notice they are selling them on amazon for $50.

Questions on Bulk Food Purchasing and Storage

My friend emailed me with this list of questions. I thought it was worth a post as she had some great ones.

1. Is it worth the additional cost to buy organic grain?

Whenever I can I try to buy organic. Many of the specialty grains like kamut and spelt are only offered that way. My wheat is not organic. Sometimes if the prices are too disparate I forgo the organic. I always cringe inside when I don't buy organic but I am also passionate about living on a budget. Sometimes the budget takes precedence. If you can afford it, I would always buy organic.

2. When you buy your grain in bags, do you keep it in the bag or transfer to superpails?

I always used my bagged grain first. When I open a bag I transfer it to a 5 gallon bucket with a gamma seal lid. I try not to keep my grains in bags very long. I live in a very dry climate and have a lot more forgiving conditions for storage than those of you who live in high humidity areas. I move through my grains pretty quickly. About 100 lbs a month.

3. How does the cannery* Non-Fat Milk compare to Walton Feed's? Do you know the shelf life of the latter?

I have not used the cannery milk in a long time. I am not certain if it is instant or not. I love the Walton milk. It is the best I have ever had, but since there is such a price difference it would probably be worth a taste test.

I use Walton for almost everything. Convenience and availability are key for me. I pay for both.

The shelf-life of powdered milk is quite long. Some brands will tell you only a couple years, but if kept in a cool dry location they will last indeterminately. You would know if your milk was bad because it would be discolored and have an odor. Even then I have read you can use it to make cheese. Doesn't sound that appetizing to me though :)

4. How does the cannery wheat compare to Walton Feed's? I'm asking because of the price difference.

I have never seen hard white wheat available at the cannery. I do not enjoy the red wheat. The color is darker and the taste more bitter. But I do know some people who love it. Additionally I find it wasteful to purchase my wheat in cans. I move through far too much. I have used several different kinds of wheat and my favorite is Waltons hard white.

5. How do you buy the flax seed that you grind? Do you buy golden or brown?

I buy my flax from Walton in 50 lb bags. I then transfer it to buckets. I had always bought brown but recently bought the golden. Originally I was under the impression brown was better, but my last research led me to believe there was no difference in the nutrition and the golden is said to have a superior taste. So I just purchased golden. I have yet to try it, as I am still working on our brown. A coffee grinder is perfect for grinding flax.

6. What kind of potato flakes do you buy? Do you buy them in bulk as well?

I buy my potato flakes from Walton. I purchase them in bulk, but in cans. I don't like the potato pearls or powder. The flakes work best in bread.

7. How do you buy your eggs in bulk - cans, boxes, buckets, pails? Do you know how long they last?

I was afraid of powdered eggs for a long time. I began by just buying a few small cans. I found I love them for baking and they contain no preservatives. I always buy the "whole eggs." I have around 15 lbs worth. It takes me a while to move through them. The shelf life is at least 3-5 years.

8. We love brown rice and I'd like to add that to our food storage room for long-term storage. Do you buy that in bulk as well, and if so, do you know how long it will store?

I do store brown rice in bulk. I have about 75 lbs. They say it will store for 6 months, but I have some that is 2 years old that I use which is perfectly fine. I am however moving away from using it, because they say it has such a short shelf-life. The nutritional value may be diminished. Instead I am steaming all sorts of other super grains like whole barley, rye and kamut in my rice cooker or pressure cooker. The taste and texture are similar and the nutritional value is unbeatable.

9. You mentioned wanting to buy steel cut oats in bulk. I had planned on buying Oat Groats and grinding them. Is that not the same thing?

Oat groats are whole oats. By grinding them you will get an oat flour. The flour is great for baking but I prefer the texture steel cut in my multigrain hot cereal and multigrain bread. Steel cut is more of a "cracked" grain feel. I cannot get it that coarse in my Nutrimill grinder. It says it has cracked grain, but it is too fine for my preference. I can put grains in my bosch blender and get a similar texture to the steel cut...so on further thought maybe I will just do that. But if I can find them for a good price, I will just buy them. We all deserve a little convenience right?

*The Mormon church offers Family Home Storage centers nationwide. These are often called "canneries". Canneries function as packing center for high quality food. This food is then distributed to members of the church in need of assistance as well as other humanitarian aid. The food is also available for purchase, for those seeking to store food in their homes.

All About Powdered Milk and Partially Hydrogenated Oils

I had a reader ask me where to purchase "non-instant" powdered milk. I had no idea it was so difficult to find! Powdered milk is an essential kitchen ingredient if you are cooking for a family. It is smart to have in storage for emergencies. Think high protein, nutritious, comfort food. The milk supply could also become tainted or interrupted at any time.

After much experimentation, I find Rainy Day Foods, Regular Non-fat Milk from Walton Feed to superior to all others. It has an excellent shelf-life and flavor. My family cannot tell the difference between it and skim milk. My children drink it with pleasure. We use it in candy making and hot chocolate also. You can purchase it online. But feel free to experiment with your own varieties...everyone family is different.

What is the difference between Instant and Non-Instant Powdered Milk?

Instant milk has been processed twice. This allows it to dissolve easily in any temperature water. It takes about twice as much instant milk to make a quart of milk as compared to non-instant. Be sure you are clear which type of powdered milk your recipe calls for.

Powdered milk contains all the vitamins, minerals and protein found in regular milk. Only the cream and water are removed. The nutritional value of instant are regular powdered milk are comparable.

I find the taste of non-instant milk much more palatable. Just mix it up the night before using warm water, and cool overnight. It is worth the extra time for the taste and cost and space savings.

Powdered milk has a long shelf-life of 6 years if kept in a cool dry place. The flavor may begin to stale after a couple years but it is still edible. You will know if your milk is bad by the color (yellow) and the smell (do I really need to go into detail?).

Avoid milk-substitutes like "Morning Moos." This is commonly sold in the area. This product is made from whey and contains some nasty additives. From their own website...

Morning Moo's tm is made from sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following: canola oil and/or Soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monosterate, mono and diglycerides, lecithin, carrageena, vitamin A, vitamin D3.

Avoid Partially Hydrogenated Oils and anything that includes the words "Corn Syrup" at all Costs!

Always read ingredient lists carefully. The two I have highlighted in red above should be avoided at all times in anything! Don't be fooled by "partially hydrogenated oils," they are nasty trans fats. If you ever see partially hydrogenated oil listed as an ingredient, throw the box down immediately and run away as fast as you can. I don't care if it says "0 Trans Fats" in big bold green letters with lots of hearts and smiley faces! Don't trust the government mandated labeling.

I will be ever grateful to my good friends Joe and Sessalie for alerting Brent and me to the dangers of hydrogenated and partially hydrogenated oils six years ago (and, for the record, high fructose corn syrup). The night I learned was life changing. I went through our pantry and threw away box after box. Sick to my stomach the whole time. I poured over the information on the internet. What I found disturbed and upset me. Cooking everything from scratch began.

I ended up on a tangent again, from powdered milk to hydrogenation to government conspiracy... Hiedi, I am sure this is way more than you were bargaining for but I hope it helps!