Is Your Food In Storage Dead Or Alive?

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Add sprouts to salads, omelets, shakes, stir-fry, bread, soups, casseroles or whole-grain bread.

You asked me for ideas on how to make food storage work for you. You asked for articles that were practical in 2012. So let’s take your food storage up to the next level: live food.

Along with prepackaged and convenience foods, you need some food that can be sprouted. Dead food in storage cannot sustain you.

The Raw Truth

You must have some food that is alive.

Q.  How do you know if it is alive?
A.  Test it. If it sprouts, it is alive.

Q.  How do you do that?
A.  Let’s go over the basics.

Whenever anyone asks me where to begin when purchasing food storage, I always tell them to start with the basics: grains, legumes and seeds. If you have these basic food storage items and they are alive, you will not starve.

You must eat your stored food regularly so that you are familiar with how it should be prepared. Doing so also helps you rotate food stores. If you don’t eat your stored food on a regular basis, your body will not as able to absorb nutrients from stored foods when you need them in an emergency.

Most people put food away, hoping that they never have to use it. This is a waste of money.

The presence of one enzyme makes food alive. You need to store some foods that are a source of live enzymes so that you can better digest your food. In times of stress, your digestive system tends to shut down a little; it needs enzymes to break down the food.

Grains Are Not Just For Bread

Q.  How do you get sprouts?
A.  From seeds.

Q.  What kind?
A.  Grains, legumes and others.

Q.  Which ones will sprout?
A.  On page 104 in my book Emergency Food Storage & Survival Handbook, there’s a great chart that shows all the grains and seeds that will sprout. If you don’t have one of these books yet, you can get yours on the website www.peggylayton.com.

Wheat is not the only grain that will sprout. You can also sprout grains such as barley, buckwheat, corn and rye. Grains high in protein are called super grains. These include amaranth, Kamut®, quinoa, spelt, millet, buckwheat, triticale and fenugreek. If you are gluten intolerant, you will want to take advantage of gluten-free grains such as brown rice, quinoa, millet and buckwheat.

Legumes that can be sprouted include: black beans, adzuki beans, great northern beans, garbanzo beans, navy beans, kidney beans, soybeans, pinto beans, red beans, lentils, mung beans and whole dried peas.

Seeds that sprout include: alfalfa, broccoli, cabbage, clover, radish, red clover, sunflower and salad blends. These seeds are totally different than the ones you plant in the garden. It is highly recommended that you have seeds for sprouting and seeds for planting a garden. Sprouting seeds can be purchased in health food stores and food storage suppliers.

Q. What do I do with sprouts?
A. Add sprouts to salads, omelets, shakes, stir-fry, bread, soups, casseroles or whole-grain bread. Or dry them and blend them into a highly nutritious flour. (Look for upcoming articles on how to do this.)

Q.  Are your seeds viable? Will they sprout?
A.  Test them to make sure.

How To Sprout

If you have quart jars or sprouting trays, you can sprout wheat, legumes and seeds.

Sprouting seeds soaking in jars
I use 20 drops of the product called ION stabilized oxygen in the water that I soak the sprouting seeds, grains, and legumes in. ION kills any bacteria that might be on the seed and it stops the growth of mold and fungus. Sprouts stays fresher longer and do not sour when ION is used in the soaking water. To purchase ION go to www.peggylayton.com

To grow sprouts successfully follow these steps:

  1. Clean and discard broken beans, dirt clots or rocks.
  2. Place the legumes or seeds in a widemouthed jar with a plastic lid that has holes in it for drainage. You can purchase the lids from a food-storage company or in kitchen stores and health-food stores. If you cannot find plastic sprouting lids, you can use fabric, nylon netting or screen material cut a little larger than the lid and secured with an elastic band or the ring that comes with mason jars. Fill the jar with water and rinse the seeds. Drain them through the lid or cloth.
  3. Fill the jar with water again and let it soak overnight. Use filtered water if you have it; you want to avoid chlorinated water soaking into the sprouts.
  4. The next day, drain the water from the jar of sprouts. It is not good if the water is cloudy or foamy, because that means fermentation has begun.
  5. The sprouts will start to grow. Place the jars in a warm place, about 60-80 degrees F. Rinse them twice daily, draining off excess water each time. It generally takes about three to five days for the sprouts to grow mature enough for use in a salad or stir-fry.
  6. Expose the sprouts to sunlight after they start to mature. Put them on a windowsill for a few hours to develop the chlorophyll that gives sprouts their green color.
  7. Harvest and eat the sprouts. Bean sprouts can be best eaten when the sprout pops its head out of the seed. All other sprouts are best when doubled in size. When the sprouts are ready to eat, rinse them again to wash off the hulls and any seeds that did not sprout. Sprouts can be kept in the refrigerator for a few days in an airtight plastic zippered bag with a wet paper towel under the sprouts. Sprouts go sour after three days. If you cannot eat them all, freeze them for use in stir-fry meals.
Alfalfa sprouts in a jar
Sprouts in a sealed bag

This information came out of the book Emergency Food Storage and Survival Handbook. If you would like to order this book, go to the website www.peggylayton.com.

After sprouting, the vitamins and minerals increase by 75 percent. I believe that sprouting is almost as vital to food storage as water is. That is why I recommend that these food items be purchased first. Sprouts are best if eaten raw in salads or lightly sautéed. Sprouting grains, legumes and seeds literally turns the food into fresh produce. It is like having an indoor garden when other fresh vegetables are not available.

I call this living food storage.

Man cannot live on sprouts alone, so I have the perfect companion meals: prepackaged meals in a Mylar® pouch that serve four people. All you have to do is add water and cook. I’ve been making these fast-and-easy gourmet meals by GoFoods that will store for a minimum of 15 years. The food is dehydrated, not freeze-dried, and the prices are very reasonable. It takes only 15 to 20 minutes to cook, and the cooking instructions are on each package. The food is delicious. The best part of this opportunity is that you can earn money by referring others. This extra money will help you pay for your own food reserves.

My Recommendations

This company has a new concept in storable foods that are delicious, nutritious, affordable, clean and convenient for daily use. It reminds me of the pre-packaged food from the grocery store like soup mixes, Hamburger Helper® and Rice-A-Roni® without all the additives, preservatives and chemicals.

Some of the features of GoFoods are:

  • The food is dehydrated from premium-grade, fresh raw fruits, vegetables, dairy products, grains and legumes.
  • All meals are complete with everything in them. Just add water.
  • These meals can be used every day for fast, convenient and healthy food.
  • There are no genetically modified (GMOs) foods in GoFoods.
  • There is no added monosodium glutamate (MSG).
  • No imports from countries using illegal fertilizers and insecticides.
  • No hydrogenated oils.
  • They are packaged for long-term storage in Mylar® pouches.
  • The packages include soups such as Cheddar Broccoli, Italian Chicken, Vegetable Beef, Tortilla, Corn Chowder, Minestrone, Chicken Noodle, Chili and Potato Cheddar.
  • Entrées include Chicken Pasta Alfredo, Cheesy Chicken Rice Casserole, Beef Stroganoff, Au Gratin Potatoes, Instant Seasoned Potatoes, Santa Fe Fiesta Rice, Creamy Tuscan Pasta With Sun Dried Tomatoes and Thai Coconut Noodles.
  • Breakfast items include Pancake Mix, Granola and Powdered Milk.
  • Breads include Corn Muffin Mix, Cornmeal Dumplings, Wheat Bread Mix and Buttermilk Biscuit Mix.
  • There is a line of beverages as well.

GoFoods Pasta AlfredoFor this week only, Jan. 23-30, take advantage of a special 20 percent discount off GoFoods meals. This discount is good on the 1-month, 3-month, 6-month and premium food reserve packs. When you go to the website, you must use the promotional code PL201220.

The company even lets you try before you buy; simply go to www.peggylayton.mygofoods.com and then click on “Go” under “Try a Free Sample” to receive three packages of sample food that will feed two to four people per package. All you do is pay $9.95 for shipping.

To purchase any of my seven books or my other products: Sprouting trays, dehydrated food, water treatment and preparedness products go to the website http://www.peggylayton.com.

–Peggy Layton 

Peggy Layton

a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website www.peggylayton.com. To get a free sample of three different storable meals that have a 15-year shelf life go here.

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