Sun Ovens Videos‏

Here are the instructional videos for the Solar Global Sun Oven that I had at the Murrieta Shake Rattle and Roll 
Workshop last night.  I recieved an email today informing me that you can buy a flaker attactment for your
Kitchen Aid Mixer to flake your grains such as oats.  Look for coupons at local stores to save as well. Thanks for 
the info.

Please forward to ward members, family, and friends. 

Vicky Frizzell
Stake Food Storage Specialist 

FREE GLOBAL SUN OVEN® Cooking Essentials Video Series The SUN OVEN® Cooking Essentials Video Series will help you make better use of your SUN OVEN®. Feel free to view, copy and share them with friends. The Series Includes 8 Videos What is a SUN OVEN® Learn how to harness the power of the sun with a SUN OVEN® Watch Video Emergency Preparedness Discover the advantages of a SUN OVEN®when the power goes out. Find out why a SUN OVEN® is the most fuel efficient way to cook freeze dried and dehydrated food storage. Watch Video Pots and Pans See the wide variety of pots and pans of pots and pans which can be used in a SUN OVEN® and how to cook more than one thing at a time. Hear how to bake up to a 18 lbs. turkey. Watch Video Even Non Drying Heat Understand why food does not burn and how sun enhances the taste. Watch Video Dehydrating Find out how a SUN OVEN® can dry and dehydrate. Watch Video Water Check out how a SUN OVEN® can be used to boil, or pasteurize water, heat dish-water or hot water for personal hygiene. Watch Video Additional Resources Learn where additional free resources to help you make better use of your SUN OVEN® and be prepared for emergencies. Find out about other uses. Watch Video Business Model Sun Ovens International takes an entrepreneurial approach to promote self-substring solutions to deforestation while improving the health of women and children. Watch Video To view the videos visit: http://www.sunoven.com/sun-cooking-usa/how-to-use SUN OVENS International, Inc. 39W835 Midan Drive Elburn, IL 60119 Web site: www.sunoven.com E-mail: info@sunoven.com Phone:  630-208-7273 |  800-408-7919 Fax: 630-208-7386 The sun is a free gift from God!

Redmond "Bentonite" Clay‏

Last night at our Murrieta Stake Shake Rattle and Roll Workshop, we had free samples of Redmond Clay.  Now you are wondering how and what to do with it. Go to www.redmondclay.com  and go to their video library.  There you will find on the left side of your screen a free download for the "We Eat Clay"  booklet.  Print off the pages you want to keep as a reference on how to use bentonite clay and its uses.  Watch the videos and explore their web page.    


Our family has used Redmond Clay for poison oak... apply and leave on so it can dry out then wash off the next day.  No poison oak.  The clay pulls all the poison oak oils out of your skin.  No need to suffer for weeks.  Works every time!  Don't suffer with food poisoning for three days.  Mix 2 Tblsp. hydrated Redmond bentonite clay into a glass of water... sip until stomach settles and then try to finish drinking the rest of the glass.  You will be able to sleep now because you have stopped throwing up.  The poops will be gone  by the next morning.  

A friend of mine in Utah who sells this clay in her store told me about a woman who came into her store to buy more Redmond Clay.  Her husband was in the hospital
with a  severe infection in his leg.  The doctors tried everything including antibiotics to fight the infection without success. They took xrays to see if there was anything in his leg that would cause such an infection but found nothing.  Finally after being in the hospital for some time the doctors came to the conclusion that they needed to amputate his leg to save his life.  The wife knew about this healing clay and asked the doctors to give her a chance to use it.  They agreed.  She smeared a thick layer of hydtrated Redmond Clay all over his leg and wrapped it in plastic wrap. Each day she cleaned off the old clay and then reapplied new clay.  Within three days the clay had pulled enough infection out of her husbands leg that the doctors noticed something sticking out of his leg.  The doctors removed a seven inch sliver that the xrays couldn't see.  The clay had not only pulled infection out of his leg but also the sliver to the point that the doctors could see it to remove it.  Needless to say, the clay saved her husbands leg.

Other friend of mine had thyroid cancer and they gave her a radiation pill as part of the treatment procedure.  When she was done with that treatment she went into the doctors office and they checked her to make sure she was free of all radiation but found she still had radiation in her colon.  That was alarming.  It shouldn't be there after the alotted time.  The doctors sent her home.  She remembered me telling her about Redmonds bentonite clay and how it will pull things out of your body that don't belong there.  She had bought some and put it into her medical emergency kit. So she mixed up a glass of water with the clay and drank it. The next day when she went back to the doctors for more testing they found that all the radiation was gone from her colon.  My friend who is a nurse was so thankful for this clay.
Me too!  She is such a blessing to so many people in her nursing field.  

Just yesterday another friend of mine showed me his cut and bruise on his hand.  He had accidently hit his hand with a hammer.  He had some of the hydrated Redmond Clay and put it on his hand and put a bandage over it for a couple of hours.  When he cleaned the clay off he was amazed that the swelling had completely gone down and the bruise was half the size that it was orginally... plus the cut was on the mend because no infection set in.

 This clay is amazing.  I recomend having some in every home.  Learn how to use it.  You will love it just like me and many others around the world.  You can buy it at the Be Prepared 911 store on Jefferson and Fig street in Murrieta.  It's not expensive.  Well worth having.

100 tips for Ultralight backpacking & Camping‏

Only The Lightest, Ch 2: 201 Ultralight Backpacking Tips, Part 1 (1 to 100)

Play video Ultralight backpacking tips to carry less weight and have more fun. Chapter 2 in a series of more than 30 videos. www.hikelight.com 00:07:58 Added on 12/24/10 26,780 views

 For those who attended the Murrieta Stake Shake Rattle and Roll Workshop last night... thanks for coming.  We had a great turn out which filled our
cultural hall.  And a special thanks to those in our community who came and shared their knowledge with others to become self-relient too.  I hope you
learned something new. Now is the time to take inventory to see just what your family has and then make a list of items that you want to add to your
emergency preparedness and  the skills that empower us toward self-relience. Time was short last night so I have a link below as an example of some
great youtube videos on ultralight backpacking.  When putting together your Grab n Go bags/72 Hour Kits, use ultralight backpacking ideas to make them
as light as possible yet still containing the things you will need.

Vicky Frizzell
Stake Food Storage Specialist

http://www.youtube.com/watch?v=fWbYnTRBfww

Week # 39: 30 lbs of Oats

Week # 39: 30 lbs of Oats

 
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Oats:

Oats are the edible cereal grains produced by the cereal grass of the same name. Oats are light tan in color. They have a nutty flavor and a chewy texture and must be hulled before they can be eaten. Whole oats minus the hulls are called  oat groats.

3 Types of Oats which we will cover here:

Rolled Oats
These are also commonly called “old fashioned”, “thick cut” or “porridge” oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take longer to cook than do the quick cooking oats, but they retain more flavor and nutrition. This is what most people will call to mind when they think of oatmeal.

Quick Cooking Rolled Oats
These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.

Instant Rolled Oats
These are the “just add hot water” or microwave type of oat cereals and are not at all suited for a long term food storage program. They do, however, have uses in “bug out” and 72 hour food kits for short term crises. Generally the more you process a food the less nutritious.  Instant oats are best avoided if you want to get the full benefit of this grain.

Storing

When open, store oats in an airtight container in a cool, dry place for up to 6 months.  Or freeze in a moisture- and vapor-proof container for up to 1 year. Open and frozen oats definitely need to be rotated more often.  At the LDS Cannery you can can oats in a number 10 can for a 30 year shelf-life.  Personally, I like storing whole grains and then grind and flake as needed to optimize all the potential nutrition in the grain.

Another option is to store Oat Groats, which store for 30+ years and roll your own oats.  See articles at the bottom of this email on rolling your own oats.  Up to 90% of nutrient value and flavor is lost in 72 hours after grinding or  rolling a grain. It is simple and easy to roll your own.  Also see the article about Gluten free options.

Cooking Time

It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious,  Instant oats certainly have their place, however, such as on camping trips and in your 72-hour kits.

Oats Health Benefits
Weight Control - As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Cholesterol and Heart - Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.
Blood Sugars - Eating oats can spread the rise in blood sugars over a longer time period.
Anti Cancer - Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person’s risk of getting cancer.
Blood Pressure - A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.
Bowel Function - Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber.
Athletic Performance - Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity.

Oats Nutritional value per 100 grams
Energy     390 kcal / 1630 kJ
Carbohydrate     66 g
Dietary fiber total     11 g
- Beta glucan     5 g
- Insoluble     6 g
Total fat     6 g
- Saturated     1.217 g
- Monounsaturated     2.178 g
- Polyunsaturated     2.535 g
- Cholesterol     0 g
Protein     17 g
Minerals
Calcium     54 mg
Iron     4.72 mg
Magnesium     177 mg
Phosphorous     523 mg
Potassium     429 mg
Sodium     2 mg
Zinc     3.97 mg
Copper     0.626 mg
Manganese     4.916 mg

Oat Recipes

Quaker’s Best Oatmeal Bread - By Hand

Sunday Supper Meatloaf With Roasted Vegetables

Spinach-Stuffed Turkey Meatloaf

Dilled Salmon Cakes

Three Pepper Oat Pilaf

Italian Herbed Oatmeal Focaccia

More Oat recipes found on: EatMoreOats.com, AllRecipes.com or QuakerOats.com

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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.

 

THIS ARTICLE IS TAKEN FROM WHFOODS: Oats  to read entire article, click here

A Well-tolerated Wheat Alternative for Children and Adults with Celiac Disease

Although treatment of celiac disease has been thought to require lifelong avoidance of the protein gluten, which is found in wheat, rye, barley and oats, recent studies of adults have shown that oats, despite the small amount of gluten they contain, are well-tolerated. Now, a double blind, multi-center study involving 8 clinics treating 116 children newly diagnosed celiac disease suggests oats are a good grain choice for children with celiac disease as well. The children were randomly assigned to receive either the standard gluten-free diet (no wheat, barley, rye or oats) or a gluten-free diet with some wheat-free oat products. At the end of the study, which ran for a year, all the children were doing well, and in both groups, the mucosal lining of the small bowel (which is damaged by wheat gluten in celiac disease) had healed and the immune system (which is excessively reactive in celiac patients) had returned to normal.

This article is taken from BROOKFIELD 7 BLOG.

Rolling oats is easy to do. All you need is an oat roller. The one shown is Italian made and resembles a pasta maker. The whole oat groats go in the top, I turn the crank, the goats are smashed between steel rollers, and out come the rolled oats into the hopper below. There are electrified models, but I figure I can use the upper arm exercise, and it is not hard to turn. I just roll the oats I need before I begin baking.

If you and your family enjoy hot, cooked oatmeal cereal, or you bake a lot, you might consider rolling your own too. 

This article is taken from THE BREAD MACHINE DIGEST

We have all had flaked grains of one sort or another. The most common flaked grain is oatmeal. Fresh flaked oats are just incredible and make very creamy and tasty oatmeal that is far better than any commercially available oatmeal. You also, haven’t lived until you have had homemade oatmeal cookies with fresh oatmeal.

Flaking your own grains isn’t limited to just oatmeal. You can flake almost any grain you want, including wheat, rye, spelt, millet, kamut and more. You can use flaked rye in rye breads for an extra hearty bread.
The reason fresh flaked grains are so much better than their store-bought counter parts is same reason that fresh milled flour is better. You get all of the vitamins, minerals and oils present in the grain. You have no oxidation, which means no loss of flavor and nothing is removed to extend the shelf life. This is why just like with fresh milled flour you need to use fresh flaked grains as soon as possible. They don’t keep well. If you do end up flaking more than you need you can store then in the freezer for a few days. But, you should use them as soon as possible otherwise you loose the benefits of flaking them yourself. Remember the importance of storing foods with the best possible nutrient values as that you can.  Storing whole grains and then grinding or flaking them as needed is always best.

 

-- 
They that were foolish took their lamps, and took no oil with them:
But the wise took oil in their vessels with their lamps.       
                                         Matthew 25:3,4

Ham Radio Class

Week # 38 Part 1 of 3: 5 lbs of Sugar

Week # 38 Part 1 of 3: 5 lbs of Sugar (last bit unless you know you’ll need more.)
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Sugar:

In addition to basic staples, sugar is recommended as part of a balanced diet and to provide carbohydrates. During depressed times, even treats made with sugar can actually help provide a mental uplift. Follow the steps below to have a supply of sugar ready when you need it most.

1. Prepare storage containers. Make sure all inner surfaces are clean and dry. I suggest plastic buckets with gamma lids.  
2. Fill containers with sugar.
3. Seal containers.  of the bucket begins to feel warmer, place the lid on tightly. If it begins to bulge after a few minutes, open slightly to release the excess pressure.
4. Store containers.  Sugar has no nutrients just calories!!! so storing in garage is fine. DO NOT STORE OTHER FOOD ITEMS IN GARAGE!  Loss of nutrients is tremendous in the extreme temperatures in a garage.

Note: Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

Week # 38 Part 2 of 3: 10 lbs of Brown Sugar
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Brown Sugar:
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. It’s used in everything from breakfasts to desserts. Add it to chicken, oatmeal, cakes, pies, cookies and so much more. Brown sugar can be used in everything!

Difference between Light & Dark:

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). Use these two sugars interchangeably in recipes calling for brown sugar. For a delicate, light, nutty caramel flavor, use Light Brown Sugar. For a rich, old-time molasses taste and deeper color, use Dark Brown sugar. If you’re in doubt or if it’s not specified, you might choose the Light Brown.

Store Brown Sugar
Air hardens brown sugar. Store it in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. To use frozen sugar, thaw it for two or three hours. If ice crystals form after long freezer storage, gently stir the sugar as soon as it thaws to prevent pockets of moisture from causing damage.

Soften Brown Sugar
When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar:

* If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!

* To soften brown sugar in a microwave, place it in a microwave-safe container, cover loosely with a wet (but not dripping) white paper towel, set the microwave on high, and check the sugar every 30 seconds. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. And it’s very hot. Please use caution.

* Time permitting, place the hardened brown sugar in a rustproof container with a dampened – not dripping wet – white paper towel or napkin placed over a small piece of plastic wrap or foil on top of the sugar. Cover tightly. Remove the paper towel after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container. A slice of bread or half an apple placed on top of the sugar with an air tight lid works great!  Sometimes it takes less than a day to soften the sugar.

Information aggregated from: wikipedia.org, chsugar.com,askville.amazon.com, answers.yahoo.com

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Week # 38 Part 3 of 3: 4 lbs Powdered Sugar
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Let’s be honest we only put this one on the 52 week food storage list because we know most of you make cookies, cakes and sweets and need icing. However, those of you who don’t need powdered sugar for any reason then don’t worry about it. Personally we never use powdered sugar, but if for some reason the power is out for a long time or the internet is down then we’ll need to take up a new hobby. Instead of using the computer and internet every second of the day, we could start baking and making french toast and crepes for breakfast every day. Yum! sounds exciting, maybe we need to start today.

Powdered Sugar:
Powdered Sugar is snowy white in color. It has a delicate, soft, supple texture, and it mixes and creams into delicious, smooth frostings. Powdered sugar is also known as confectioner’s sugar or icing sugar. It contains a small percentage of cornstarch to prevent caking, and is available in different grades of crystal fineness.

Grades:
Most people shopping for this ingredient at the store don’t know that it comes in a variety of grades referring to how finely it is ground. 14X is typically the highest grind, but this may not be shown on labels, and for most home baking it isn’t necessary to buy a specific grind. Higher grinds do dissolve more quickly and may be more suited for things like whipping cream. Powdered sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably.

Substitute:
Powdered sugar has a finer crystal size than Granulated Sugar and contains 3% cornstarch that keeps the sugar soft. Substitutions may result in unsatisfactory results. However if you really want to try there is of course a way. To make powdered sugar, combine a cup of granulated sugar with about two tablespoons of cornstarch in the blender (about 227 grams of sugar and 57 grams of cornstarch). Blend until the sugar reaches a fine powder. Let the sugar sit for approximately 15 minutes prior to using.

Storage:
Simply because of its physical makeup, powdered sugar is susceptible to odor pickup. It should be stored in a sealed container, away from moisture and strong odors.

Information has been aggregated from: wikipedia.org, chsugar.com,wisegeek.com, and recipezaar.com.

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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.

 

Emergency preparedness classes at 911 store

Hello,  Here are the dates Bud Lucas is teaching at the Emergency Preparedness 911 store

in Murrieta on Jefferson and Fig St. The classes are free and well worth your time. 

 

Saturday, Sept. 29th at 9am and Wed., Oct. 17th at 7pm

 

 

Week # 37: 1 package of Vital Wheat Gluten

Week # 37: 1 package of Vital Wheat Gluten 
(Caution: If you’re allergic to gluten please leave this item out of your food storage or add it if you’d still like to make foods with it for your family.)

Vital Wheat Gluten:
Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. (”Gliadin” is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess to baked goods, especially your home made breads.

Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. (”Gliadin” is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess to baked goods, especially your home made breads.

Effects:

Vital wheat gluten only does one thing. It helps improve the rise and texture of the bread. Use it in your heavier breads that rise slowly, such as whole grains, rye, or ones loaded with sugar, dried fruit and nuts. Generally, if you are using white bread flour you don’t need to add any gluten. However, all-purpose or whole-grain flours need vital wheat gluten.

Know the Difference:

Sometimes instant gluten flour = pure gluten flour = vital wheat gluten, depending on vendor and manufacturer. Notes: This is flour with the starch and bran removed. Don’t confuse it with bread flour = high-gluten flour, which is gluten-fortified flour, or with gluten = seitan, a meat analogue used in vegetarian dishes they are all very different. Vital Wheat Gluten is usually added to regular flour to turn it into bread flour, or it’s used to make seitan.

One way to know for sure is to understand that vital wheat gluten should be 75-80% protein.

1/4 cup of vital wheat gluten that contains 6g carbohydrate and 23 g protein is the one you need!

1/4 cup of gluten flour that contains 14 g carbohydrates and 12 g protein is not the right one. (While it may have it’s own list of benefits, it’s not what your looking for in this instance.)

Advantages:

Some additional advantages of Vital Wheat Gluten:

• Vital Wheat Gluten has a protein level of 75%.
• Gluten absorbs nearly twice it’s weight of water and retains a portion of it in the final product, thereby increasing the yield.
• Gluten traps the gases in the dough more effectively, allowing better oven spring and larger volume.
• The typical taste of bread is enhanced. The color, especially of the crust, is improved.
• Vital Wheat Gluten improves the nutritional value and has a longer shelf life.
• Gluten aids in the machinability of the dough, particularly in the clean-up stage.
• Thin slicing without breakage is possible.

Use:

Use 1 tsp. per cup of all-purpose or 1 1/2 – 3 tsp. for every cup of whole grain or rye flours. Or 1 Tbsp. for each loaf of bread.

Nutritional Benefits:

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Selenium, and a very good source of Protein.

Where to buy:

Please check your labels! Vital Wheat Gluten is usually available in the health food section or baking section of your grocery, or at some health food stores.

Information has been aggregated from the following sites here in order to provide useful information about Vital Wheat Gluten: allaboutfoodstorage.com, honeyvillegrain.com, arrowheadmills.com, thefreshloaf.com, lowcarbluxury.com, kingarthurflour.com, VeganFeastKitchen andnutritiondata.com

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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.

 Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. (”Gliadin” is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess to baked goods, especially your home made breads.

Effects:
Vital wheat gluten only does one thing. It helps improve the rise and texture of the bread. Use it in your heavier breads that rise slowly, such as whole grains, rye, or ones loaded with sugar, dried fruit and nuts. Generally, if you are using white bread flour you don’t need to add any gluten. However, all-purpose or whole-grain flours need vital wheat gluten.

Know the Difference:
Sometimes instant gluten flour = pure gluten flour = vital wheat gluten, depending on vendor and manufacturer. Notes: This is flour with the starch and bran removed. Don’t confuse it with bread flour = high-gluten flour, which is gluten-fortified flour, or with gluten = seitan, a meat analogue used in vegetarian dishes they are all very different. Vital Wheat Gluten is usually added to regular flour to turn it into bread flour, or it’s used to make seitan.
One way to know for sure is to understand that vital wheat gluten should be 75-80% protein.
1/4 cup of vital wheat gluten that contains 6g carbohydrate and 23 g protein is the one you need!
1/4 cup of gluten flour that contains 14 g carbohydrates and 12 g protein is not the right one. (While it may have it’s own list of benefits, it’s not what your looking for in this instance.)

Advantages:

• Some additional advantages of Vital Wheat Gluten:
• Vital Wheat Gluten has a protein level of 75%.
• Gluten absorbs nearly twice it’s weight of water and retains a portion of it in the final product, thereby increasing the yield.
• Gluten traps the gases in the dough more effectively, allowing better oven spring and larger volume.
• The typical taste of bread is enhanced. The color, especially of the crust, is improved.
• Vital Wheat Gluten improves the nutritional value and has a longer shelf life.
• Gluten aids in the machinability of the dough, particularly in the clean-up stage.
• Thin slicing without breakage is possible.

Use:
Use 1 tsp. per cup of all-purpose or 1 1/2 – 3 tsp. for every cup of whole grain or rye flours. Or 1 Tbsp. for each loaf of bread.

Nutritional Benefits:
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Selenium, and a very good source of Protein.

Where to buy:
Please check your labels! Vital Wheat Gluten is usually available in the health food section or baking section of your grocery, or at some health food stores.

Information has been aggregated from the following sites here in order to provide useful information about Vital Wheat Gluten: allaboutfoodstorage.com, honeyvillegrain.com, arrowheadmills.com,thefreshloaf.com, lowcarbluxury.com, kingarthurflour.com, VeganFeastKitchen and nutritiondata.com

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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.

 

Week # 36: 15 lbs Kidney Beans

Learn how to make perfect beans every time with Jeff from http://www.VeganCoach.com/how-to-cook-beans.html You will discover how to select your beans, soak your beans, and cook your beans until they…

00:06:18

Week # 36: 15 lbs Kidney Beans
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
Kidney Beans:
Kidney beans come in various colors (mainly red) but are kidney-shaped beans. Their firm, creamy, white flesh and full-bodied flavor make these beans a popular choice for chili, soups, and salads because they absorb the flavors of seasonings and the other foods with which they are cooked with. Both dried and canned kidney beans are available throughout the year. Dried beans are generally available in prepackaged containers as well as in bulk bins.
Health Benefits:
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
Great Fiber!
A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds with bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Lower Your Heart Attack Risk
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that higher legume consumption was associated with a whopping 82% reduction in risk!
A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as kidney beans, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years.
Kidney beans’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle.
Kidney beans’ good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature’s own calcium channel blocker. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat kidney beans–a one cup serving provides 19.9% of your daily needs for magnesium.
Calories:
There are 218 calories in 1 cup of Red Kidney Beans (Canned).
Calorie break-down: 3% fat, 75% carbs, 22% protein.
Choosing dry beans:
Choose dried beans that look plump, unwrinkled and evenly colored. Pick over dried beans before using to remove any small pebbles. Whether purchasing kidney beans in bulk or in a packaged container, make sure there is no evidence of moisture or insect damage and that the beans are whole and not cracked.
Choosing canned beans:
Canned kidney beans can be found in most markets. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned kidney beans and those you cook yourself. If enjoying canned beans is more convenient for you, by all means go ahead and enjoy them. We would suggest looking for those that do not contain extra salt or additives. (One concern about canned foods is the potential for the can to include a liner made from bisphenol A/BPA.
Why should I go through the trouble when I can just use some canned beans" you ask? Although canned beans are convenient, they're NOT the healthiest way to go since they usually contain lots of sodium and preservatives. They also so not store as long and take up a great deal more space. They are over 10 times more expensive as well. 
Plus, once you learn how to cook beans and get the hang of it, you'll be whipping up beans and happily munching away on them every day! We make a batch of beans 1-2 times per week. When we finish up one batch of beans, we start another one soaking overnight. By the next day, the beans are ready to be cooked up.
Storage:
Canned beans have a shelf life of 2 to 3 years. Store dried beans in a air tight container for up to 30 year. You can precook kidney beans and store them, refrigerated, in their cooking liquid in an airtight container for up to 5 days.
Preparation:  Watch this video on how to cook beans.
1 cup of dried beans makes approximately 3 cups of cooked beans.
Canned kidney beans should be thoroughly rinsed before using. Dried kidney beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. There are two ways to soak dried beans:
Overnight soak: Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.
Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
Soaked kidney beans will cook in about 60 minutes. Use 3 cups of water for each cup of uncooked beans, and you may wish to season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water. There’s a persistent myth that adding salt to beans while they cook will toughen their skins. This is not true, however, and salting the cooking water gives the beans better flavor.
Recipes:

Honey Bean Salad Kidney beans are dressed with a honey and cider vinegar dre…

Italian Vegetable Soup A vegan main dish soup that is hearty and tastes great with…

Quick Chili II This quick ground beef and bean chili features green chiles…

Steak Chili Browned cubes of steak are sauteed with chopped onions, gar…

Quick Chili I Easy chili with beans can be made as mild or spicy as desir…

Information has been aggregated from the following sites here in order to provide useful information about Kidney Beans: Finecooking.com, FatSecret.com, TrueStarHealth.com, WHFoods.com
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