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You’ve heard about and thought about creating a food storage plan, or, you’ve been storing food as part of your preparedness efforts. The next step is how to use these foods to not just survive, but to thrive.
Tess Pennington’s book, “The Prepper’s Cookbook – 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious Live-Saving Meals” says it all. That’s really why we prepare and have a food storage: 1) to survive 2) to thrive 3) to help others. It’s more than beans and rice and rice and beans. Why? Can’t we live on rice and beans? Perhaps in some cases and for short periods, but balanced nutrition is essential for survival. If you’re preparing for families to grow on and have enough nutrients to provide energy to perform the tasks needed, you’ll need to store a variety of foods and more importantly, know how to use them.
Tess covers the “Why and How” to prepare, with well-laid out basics including making the case for preparing (do you have friends and family that aren’t convinced? Show them this book!) as well as break-downs on the economic wisdom of putting by extra for whatever comes. The first chapter, “Introduction to Prepping,” lays the groundwork and foundation with facts and experience as well as expert advice.
The following chapters are:
- Don’t Just Survive, Thrive!
- Preserving Your Food
- Breakfast
- Lunchtime Favorites
- Supper
- Beans and Rice
- Kid-Approved Snacks
- Side Dishes
- Grains
- Breads and Pastas
- Desserts and Basked Goods
- Beverages
- Alternative Ingredients
Within these chapters Tess Pennington provides essential information on these topics and more:
- how to begin prepping
- what foods to store
- many ways to preserve food
- treating and storing water
- fighting food fatigue
- how to rotate your food storage
- essential tools
- emergency sanitation
- charts for meal planning
- food safety
- how to can
- dehydrating
- 20 ways to eat beans and rice
PLUS the recipes!
Breakfast Quinoa
Serves 6
1 cup milk
1 cup water
1 cup quinoa
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
fresh or dehydrated fruit, such as strawberries, blackberries or apples (optional)
1/3 cup chopped toasted pecans
6 teaspoons honey
1. Combine the milk, water, and quinoa in a medium saucepan and bring to a boil over medium heat.
2. Reduce the heat to low; cover and simmer 15 minutes, or until most of the liquid has been absorbed. Turn off the heat; let stand on the burner, covered, for 5 minutes.
3. Stir in the cinnamon, cumin, and fruit, if using.
Top each serving with pecans and drizzle with 1 teaspoon honey.
Southern Chicken Salad
Serves 4
1 (12.5-ounce) can chunk chicken or 1 cup chopped cooked chicken
¼ cup cashews, pecans, or walnuts
2 tablespoons finely diced yellow
onion or 1 tablespoon rehydrated diced onion
½ cup finely diced red apple
¼ cup dried cranberries, blueberries, or other berries
¼ cup diced purple grapes
¼ cup mayonnaise
½ teaspoon curry powder
salt
Mix all the ingredients well. Use on crackers, in salads, or as a sandwich filling.
Summary
“The Prepper’s Cookbook – 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious Live-Saving Meals” is an excellent resource and foundation that covers many topics of preparation, includes step-by-step instructions and 300 recipes. Especially helpful for the seeker and the new-to-prepping, however, there are great ideas for even the seasoned prepper.
Many of Tess’s recipes use pre-made, canned or convenience items which lend themselves well to long-term storage, but she also provides ideas, tips and recipes for making many of these items from scratch.
Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Vickilynn Haycraft received an electronic review copy of this book.
(c) 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living
About Vickilynn Parnes
