Week # 12: 25 lbs of Sugar and/or Agave

Week # 12: 25 lbs of Sugar and/or Agave (yes again, you’re going to need a lot.)
(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, 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.  See more info about packaging recommendations at ProvidentLiving.org.
2. Fill containers with sugar. Fill foil pouches to 80% of volume.  DO not use oxygen packs!!
3. Seal containers. For foil pouches, use an impulse heat sealer. Make sure the seal is tight. A second seal can be applied if desired. For jars, make sure the gasket on the lid is in good condition. Close the jar tightly. 

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.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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.
 

The Truth About Agave: It is a Great Alternative to Sugar, Honey and other Natural Sweeteners.

Posted by Stephen Richards on February 17, 2010 · 18 Comments 

There have been several articles circulating about agave nectar lately that put all agave’s in a negative light.   Unfortunately they are based on misconceptions that have been floating around the internet for a while now and don’t relate at all to Xagave.

What We Believe

We believe in stepping outside the box to offer people a unique and healthy alternative to mainstream sweetener options. This belief prompted us to create Xagave which is a proprietary blend of the calcium rich white agave and the nutritional inulin extracted from the preprocessed blue agave. There is nothing on the market like it.

We are believers  in moderation in all things.  We believe that over consuming any type of sugar is bad, whether it be sucrose, fructose, glucose, maltose or lactose.  You may have heard that Americans consume as much as 150 to 200 pounds of sugar a year – this is clearly too much.  The concept behind BetterBody Foods & Nutrition and Delicious Meets Nutritious is to find ways to significantly reduce sugar in all forms, reduce fat, and incorporate whole grains into the foods that we love.  Simply, we are trying to make foods delicious and nutritious.

We cannot speak on behalf of other agave nectar brands, but here is a response to the claims that have been made regarding agave and how they apply to Xagave Premium Blend Agave Nectar.

• The first claim is that agave nectar is not made from the sap of the plant but from the starch of the root bulb. The main constituent of the agave root is starch

The Facts: Agave does not contain starch. Agave is made from the root of the plant, sometimes referred to as the bulb or the “pina”.  The agave process is nothing like the process used to derive High Fructose Corn Syrup (HFCS) from corn starch as agavenectar is derived from the fructans of the agave plant.  There are two processes utilized, one is simply heating the nectar to break the fructans down into sugars (fructose and glucose) and the other is to introduce organic certified enzymes to break the fructans down into sugars (fructose and glucose). We prefer the organic enzymes process due to the fact that it eliminates the need to heat the nectar and permits us to retain a “raw” status.  Xagave is a USDA certified organic product and is certified to contain no genetically modified organisms (GMOs).

*For a full discussion on the process of Xagave please see our website.

• The second claim is that Agave contains more fructose than High Fructose Corn Syrup (HFCS). Ranging up to 90%!

The Facts: Agave is composed of 49% fructose which is lower than table sugar and HFCS. It is also lower in total sugars (being 49% fructose, 17% glucose) than the other natural options.  For a comparison of your sweetener options, comparing total sugars (fructose and glucose), calories, and glycemic index, please review the chart below and decide for yourself.  You will note that Xagave’s total sugars are lower than table sugar, honey or date paste. It also provides calorie savings and is significantly lower on the glycemic index.

Sweetener Comparison Chart

Item	Fructose	Glucose	Total Sugar***	Calories per 100 grams	Glycemic Index
Table Sugar*	50%	50%	97%	500	58-65
Honey	38 to 42%	35 to 40%	80 to 84%	304	46-83
Date Paste**	32%	34%	70 to 80%	270	103
HFCS	55 to 90%	45 to 10%	100%	370	62
Xagave	49%	17%	64%	308	30

Please note that blue agave has a higher fructose and fructose content will depend on how long it has been processed. The above fructose content is based on Xagave which is a white agave based product.

*Sugar is actually sucrose, but sucrose, upon consumption breaks down into fructose and glucose in roughly equal parts.

**  Information was not readily available on date paste, so the author utilized medjool dates as the metric.

*** Total Sugar may exceed fructose and glucose because of other sugars such as sucrose and maltose.

Here is a little more perspective on the fructose content of Xagave: An average size Fuji Apple weighs between 180 and 300 grams and will contain about 15 to 25 grams of sugar.  The 25 grams is split 15 to 18 grams of fructose and 5 to 8 grams of glucose.  Two tablespoons of Xagave has 18 grams of fructose and 3 grams of glucose; thus, two tablespoons of Xagave has about the same fructose of one large apple and less glucose!  Our recipe for Carrot Cake contains about 1 tbsp of Xagave per serving; therefore containing less fructose than a large apple. When baking or cooking foods that require a sweetener, using Xagave instead of table sugar can actually decrease your fructose consumption. Xagave is clearly the better option, but it is important to remember that all sweeteners should be used in moderation.

• The third claim is that agave is not low glycemic and therefore just as bad for diabetics as regular processed sugars.

The Facts: Xagave is a low Glycemic Index Food.  Xagave is between 30 and 35 which places it in the “low” category.  The glycemic test on Xagave was conducted by an independent laboratory. The Glycemic Index for other popular sweeteners are as follows:

• High fructose Corn Syrup: 62
• Table Sugar (Sucrose): 58-65
• Honey: 46 to 83
• Xagave: 30 to 35

**For Xagave Independent Lab Results Click Here,

**** Glycemic Values obtained from “International table of glycemic index (GI) and glycemic load (GL) values”

Summary

The simple truth is that there are a number of sweeteners on the market, all claiming to be the best.  Xagave brand agave nectar is a great alternative that can help you reduce your total sugar intake by as much as 50%.  It tastes delicious and can be used to cook, can and bake and can be utilized to also reduce the fats in your diet while improving the taste and texture of you foods.  It is a low glycemic food that does not spike your blood sugar levels and it contains fiber, which studies have shown improve digestive health.  Look at the facts and we are sure that you will come to the same conclusion that we have. Enjoy in moderation!

More opinions on agave:

Dr Weil’s Thoughts

An Examination of Agave Facts and Fiction

The Is Agave Bad For You Fallacy

Agave: Hero or Villain

For a response to Dr. Mercola’s recent agave article, click here

Home Storage Centery (Bishops's store house) Murrieta

The new Home Storage Center (Cannery )  in Murrieta  - scheduled to  open  Tues. April  3,  2012

(where you can purchase bulk food , loaner dry pack canners,  #10 cans, mylar bags, oxygen absorbers)   

There will be no - onsite dry pack canning

Hours: 

Tues. & Weds. 9am - 3pm.  

Thursdays 12 noon - 8pm. 

Phone #  698-3287 - call before going to make sure they are open & what they have in stock

 

Address: 25855 Jefferson, Murrieta, CA

You can't really see the building address from Jefferson because it sits back off the street. 

The best way to get there is to go south on Jefferson, past Murrieta Hot Springs. Turn right at the light on Fig Street. 

Go to the end of the street and turn right, then turn right at the first driveway. 

The storehouse is the third building on the right.

 Park on the east side of the building and come in through the double glass doors.

 

Wednesday, February 29 2012

Hide and Seek With Food Storage?

By Carolyn NicolaysenComment on Article

During the April 2007 Priesthood Session, Bishop Keith B McMullin spoke of the importance of following the Lord's counsel to prepare for future challenges, and cited statements from each member of the First Presidency.

President James E. Faust, as a member of the Twelve said: "Every father and mother are the family's storekeepers. They should store whatever their own family would like to have in the case of an emergency... God will sustain us through our trials."1

President Thomas S. Monson, First Counselor, said: "Many more people could ride out the storm-tossed waves in their economic lives if they had their year's supply of food... and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year's supply of debt and are food-free."2

President Gordon B. Hinckley said in 2002: "The best place to have some food set aside is within our homes... We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months... I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all...

“Begin in a small way... and gradually build toward a reasonable objective."3

Suggesting that food storage, like spiritual conversion, cannot be acquired in a day, Bishop McMullin said: “Inspired preparation rests on the foundation of faith in Jesus Christ, obedience, and a provident lifestyle. Members should not go to extremes, but they should begin.”

It may seem strange that I would address the question of where to store our food supply rather than how much to store or what foods to store.

Three reasons.

• First, you won't start a project the size of food storage, until you have made a dedicated space for it. Time to unclutter and get organized.
• Second, you need to take time to save a little money or to reevaluate your budget while making room and organizing your home. Begin today by saving your change or designating a small amount to be put aside each day, and then do it.
• Third: Time to eliminate the unimportant stuff you are storing - make room for what is more important. As you sort through cupboards - creating space - keep a box handy for items you can sell or trade. Determine ahead of time that any money you make will be used for food storage. But, if you are too busy or hate holding garage sales and selling on eBay, then please give your appropriate surplus goods to D.I. Or Salvation 
  Army and move on!

Let’s begin with the tried and true - the ideas we have heard for years. These are the space saving food storage strategies that worked for your mom:

1. Create a table by stacking two 5 gallon plastic buckets, placing a wooden table round from the hardware store on top, and draping the whole thing with a fabric skirt.
2. Purchase a bookshelf or storage shelf and hang a curtain to cover your stored items.
3. Move the sofa out from the wall and stack food storage in boxes behind the sofa.
4. Instead of a brick and board bookshelf use #10 cans from the Church cannery to create that shelf.

Most of you have heard those and most do not sound very appealing, so we will move on to some more creative ideas.

1. We all know the value of under-bed storage. You can purchase risers for your bed, thus adding increased height for taller items and easier access. Higher beds are a popular decorating trend! Purchase under-bed storage boxes, wire baskets or visit a Mailboxes-type shipping store to peruse the various sizes of shipping cartons available to fit your space. Wooden drawers or bins with rollers would be ideal for easy access. The cost of store-bought solutions can be shocking, so watch for sales, or innovate with what you have on-hand.
2. Redesign your closets.
   1. If you have a deep closet with a bar for hanging clothes, move the bar as far forward as possible. Make sure you still have room to hang clothing. Add shelving to the back wall of the closet. Even if the shelf is narrow it can be used for smaller items such as soup cans, catsup, or shampoo bottles.
   2. Add an additional shelf. Most closets have a shelf above the bar on which you hang your clothes. Look for wasted space above that shelf. Add another shelf if you can and take advantage of the space all the way to the ceiling. Remember you don’t have to use this for food storage but it is a great place for Christmas decorations and items you use only occasionally.
   3. In children’s rooms, lower the clothing bar and add shelving above. Most clothing bars are hung higher than they need to be, even for adults, creating wasted space on the floor - which usually collects lots of clutter.
3. Under a staircase. If you have enclosed space under your stairs, it could be a huge cavern just waiting to be put to work. Even an open staircase offers possibilities.
   1. If you have an open staircase, you can install custom cabinets, shelves, storage cubes on the wall, or a bench with storage underneath to utilize this space in a fashionable way. If you don’t care about fashion, then it’s a great place to stack and store lots of goods, but if you do – keep a map of your inventory and remember to rotate your foodstuffs.
   2. If your staircase is enclosed, create access to the space within, and store away!
4. If you remodel, or know someone who is doing so, salvage the kitchen cupboards and add them to your garage. Remember you can mount them high and go all the way to the ceiling with storage while retaining plenty of floor space for the car.
5. Don’t forget the back of a closet door. An over-the-door shoe bag makes a great place to store spices, packaged seasonings, and other small items.
6. Instead of a dresser, use an armoire. An armoire will double your storage space but without taking extra floor space. Add shelves and fold clothing on the shelves. Add baskets for small items. You probably don’t really want green beans stored in with your clothing, so why not move the sheets and other bedding into the bedrooms and empty the linen closet for food storage. Remember to look up… Baskets, hat boxes, and other decorative storage containers can also be added to the top of the armoire for even more storage, and can be decorative as well.
7. Have a big bathroom? Add a dresser and store your supply of toothpaste and other bathroom products where these items are ready to use.
8. Do you have a lot of open space in your cupboards? Add more shelves. This is such an easy fix. If you are stacking cans in the cupboard you can easily add another shelf. Adjust shelving to accommodate the size cans you wish to store on them. Leave about 1 ½ inches above the can so you are able to easily access your stored food. Pre-laminated shelving is ideal – it is easy to clean, and there is no need for shelf liners. Home centers will cut the boards for you so take exact measurements with you. If your shelving has the plastic supports this would be a good time to replace them with the stronger metal ones. If you have cupboards without the predrilled holes for shelving you will need to get some 1x1s and add supports for each shelf.
9. If you have a sofa in the middle of a room, consider adding a dresser or cabinet behind it that can be used as lamp table. This is a great place to store games, DVDs, or anything else that is taking up space in a cupboard which might best be used for food storage.
10. Baskets, baskets everywhere! I use baskets to free up other space. I store TP in a tall, tiered sewing basket in the corner of a guest bathroom, which is decorative and holds about 15 rolls. Sheet music is stored in a picnic basket next to the piano. Baby bottles and bibs are in a basket that decorates a dining room hutch.
11. You may be noticing a theme here. Clear items out of cupboards and off closet shelves and use these areas to store food.
    1. Roll towels and place them in a basket in the bathroom.
    2. Roll towels and place them in a wine rack hung on the wall. Our hutch came with 2 built in wine racks. What are we going to do with that? Roll place mats and place them in one and remove the other and add a basket to hide small items like cookie cutters. Now you can use the cookie cutter drawer for pudding and gelatins.
    3. Remove pots and pans from cupboards and hang them. All the decorative wrought iron curtain rods on the market now make an easy way to create a custom looking pot rack, just add hooks.
12. Open up a wall. That’s right. There are so many ways to use the space between the studs in your walls, including storage solutions. You can:
    1. Add a medicine cabinet. They really make some beautiful ones now, which are flush to the wall and look like any other mirror.
    2. Look at recessed shelving for spice storage.
    3. Build-in storage with dowels to hang tablecloths. Enclose with cabinet doors.
13. Invest in uniform storage containers. Having containers of the same size, for everything from linens to cereal, will greatly increase the amount you can store in a given space.
14. Don’t forget the attic, both in the house and in the garage. Of course you would never store food in these hot spaces but they are great for dry goods and other items unaffected by the heat.
15. Create a window seat. Use two purchased bookcases to flank either side of a window. Add a bench or cabinets on the floor between the bookcases. Lay a board on the top of the bookcases, long enough to span both cases and the opening between. Add molding to the front edge of the board. Paint the whole unit the same color and enjoy your added space for storage. If you don’t have a window wall, use the same purchased bookcases and create a storage space as if you had a window. Add a board instead of a bench and you have a great desk.

Now that you have created room for that food storage there is one last thing to prepare. Create a list of the places you have designated for food storage areas and a master list of the items to be stored in each area. After all this work you want to be able to find your ingredients as you prepare your family feasts.

¹"The Responsibility for Welfare Rests with Me and My Family," Ensign, May 1986, 
2. "That Noble Gift—Love at Home," Church News, May 12, 2001, 7.
3. "To Men of the Priesthood," Liahona and Ensign, Nov. 2002, 58.

Week #10 50 lbs of Wheat(white or red)

Week # 10: 50 lbs of Wheat (white or red) I personally prefer white.
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in baby steps.)

Baby Steps:

1. Choose location for storage (Temperature below 75degrees year round if possible)
2. Purchase containers (#10 Cans, Buckets, Jars, Bottles…) for wheat or purchase pre-packaged wheat.
3. Purchase your wheat for containers.
4. Fill and date your wheat containers. (Leave some extra wheat out in order to test it some recipes.)

Refer to Week 2 on why you need wheat, how to store it and what to do with it.  If you don't have that email anymore, feel free to email me to resend and I will!

Week #8 part 2

Week # 8: 20 lbs Pinto Beans & 5 lbs Lima Beans 
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
Lima Beans:

Sometimes called “butter beans” because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available throughout the year. (recipe for theLima Beans with Chorizo shown in the picture to the left.)
Nutrition Information for Lima Beans
The following nutrition information is for one serving of lima beans. That would be about one cup of lima beans, or 156 grams. This general information is for any variety of raw lima beans.
Health Benefits
Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima 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, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans’ fiber and protein, but this is far from all lima beans have to offer.
Sensitive to Sulfites? Lima Beans May Help
Lima beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. 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. A cup of lima beans will give you 86.5% of the daily value for this helpful trace mineral.
A Fiber All Star
Check a chart of the fiber content in foods and you’ll see legumes leading the pack. Lima beans, like other beans, are rich in dietary fiber. For this reason, lima beans and other beans are useful foods for people with irregular glucose metabolism, such as diabetics and those with hypoglycemia, because beans have a low glycemic index rating. This means that blood glucose (blood sugar) does not rise as high after eating beans as it does when compared to many other foods. This beneficial effect is probably due to two factors: the presence of higher amounts of absorption-slowing protein in the beans, and their high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the metabolism of the bean’s carbohydrates. The presence of fiber is also the primary factor in the cholesterol-lowering power of beans. Fiber binds with the bile acids that are used to make cholesterol. Fiber isn’t absorbed, so when it exits the body in the feces, it takes the bile acids with it. As a result, the body may end up with less cholesterol. Lima beans also contain insoluble fiber, which research studies have shown not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. Just one cup of lima beans will give you 65.8% of the daily value for fiber.

Lima Beans Give You Energy to Burn While Stabilizing Blood Sugar
In addition to its beneficial effects on the digestive system and the heart, lima beans’ soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, lima beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contained 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein–the most dangerous form of cholesterol) levels by 12.5%.
Iron for Energy
In addition to providing slow burning complex carbohydrates, lima beans can increase your energy by helping to replenish your iron stores. A cup of lima beans contains 24.9% of the daily value for this important mineral. Particularly for menstruating women, who are more at risk for iron deficiency, adding to their iron stores with lima beans is a good idea–especially because, unlike red meat, another source of iron, lima beans are low in calories and virtually fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you’re pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.
How to Select and Store
Dried lima beans are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the lima beans are covered and that the store has a good product turnover so as to ensure the beans’ maximal freshness. Whether purchasing lima beans in bulk or in a packaged container, make sure that there is no evidence of moisture or insect damage and that the beans are whole and not cracked.
Fresh lima beans are generally not widely available, although they can sometimes be found at farmers’ markets or specialty grocery stores. If you have the opportunity to purchase them, choose ones that are firm, dark green and glossy, and free of blemishes, wrinkling and yellowing. If they have been shelled, you should inspect them carefully since they are extremely perishable. Look for ones that have tender skins that are green or greenish-white in color and do not have any signs of mold or decay.
If you purchase frozen lima beans, shake the container to make sure that the beans move freely and do not seem to be clumped together since the latter suggests that they have been thawed and then refrozen.
Store dried lima beans in an airtight container in a cool, dry and dark place where they will keep for up to six months. If you purchase the beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. As cooked lima beans are very perishable, they will only keep fresh for one day even if placed in a covered container in the refrigerator.
Fresh lima beans should be stored whole, in their pods, in the refrigerator crisper where they will keep fresh for a few days. Frozen lima beans do not need to be thawed before being cooked.
Tips for Preparing Lima Beans:
Before washing dried lima beans, spread them out on a light colored plate or cooking surface to check for and remove small stones, debris or damaged beans. After this process, place the beans in a strainer, rinsing them thoroughly under cool running water.
To shorten their cooking time and make them easier to digest, lima beans should be presoaked (presoaking has been found to reduce the raffinose-type oligosaccharides, sugars associated with causing flatulence.) There are two basic methods for presoaking. For each you should start by placing the beans in a saucepan and adding two to three cups of water per cup of beans.
The first method is to boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours. The alternative method is to simply soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, regardless of method, drain the soaking liquid and rinse the beans with clean water.
To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. Lima beans generally take about 45 minutes to become tender when cooking this way. Lima beans may produce a lot of foam during cooking. Simply skim any foam off during the first half hour or so of the simmering process. Because of the foam limas often produce, it is recommended to avoid cooking them in a pressure cooker.
Do not add any seasonings that are salty or acidic until after the beans have been cooked since adding them earlier will make the beans tough and greatly increase the cooking time.
While uncooked lima beans contain compounds that can inhibit a digestive enzyme and cause red blood cells to clump together, soaking and cooking the beans renders these compounds harmless. Therefore, it is important to always eat soaked and cooked beans and not to use them uncooked by, for example, grinding dried beans into flour.
A Few Quick Serving Ideas:
If you can find whole lima beans in the market, you can serve them as an appetizer sprinkled with seasoning just like edamame (whole soy bean pods).
Mix puréed lima beans with chopped garlic and your favorite fresh herbs. Use this spread as a sandwich filling or a dip for crudité.
The heartiness of lima beans make them a great soup bean, especially when added to a soup that features root vegetables such as carrots, turnips, beets, and/or rutabagas.
For a twist on the traditional native American dish succotash, make lima bean burritos. Fill corn tortillas with lima beans and corn kernels, and then top with chopped tomatoes, avocado and scallions.
Blend cooked lima beans and sweet potatoes together. Serve this tasty dish on a plate accompanied by your favorite grain and fresh vegetable.
Click here for healthy Lima Bean Recipes.

Week #9 Yeast

Sorry, got behind by a half a week.  This week is week 9. (Costco sells at a great price and if you keep in the freezer, it will last indefinitely)

Week # 9: 3 lbs Instant Yeast
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

3 types of yeast and their differences

Active Dry Yeast
(Cake Yeast or Compressed Yeast)
1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce
4 ounce jar active dry yeast = 14 tablespoons
1 (6-ounce) cube or cake of compressed yeast (also know as fresh yeast) = 1 package of active dry yeast

Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with an Instant Read Thermometer.

Storage:

• Active dry yeast will keep well beyond its expiration date printed on the package for one (1) year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.

• If opened, active dry yeast will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.

Instant Yeast
(AKA - Fast Rising, Rapid Rise, or Bread Machine Yeast all the same.)
1 envelope or packet of instant yeast = 2 1/4 teaspoons     = 1/4 ounce
1 (6-ounce) cube or cake of compressed yeast = 1-1/2  to 2 teaspoons instant yeast.

Substitution:  To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry. See Conversation Measurements below.

Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads.  Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.

Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe’s ingredients, warmed to 120 – 130 degrees F, as measured with an Instant Read Thermometer, are added to make a dough.
When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don’t need to “punch the dough down” afterwards. The second rise takes place after the dough has been shaped into a loaf.

It will take approximately one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk.

Storage:

• Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag.

Fresh Yeast
(also known as compressed or cake yeast, is active yeast.)
It has good rising qualities and produces excellent-tasting bread, croissants and Danish pastries. It is sold in tiny cakes in the refrigerated section of many supermarkets. Fresh yeast does not keep well; it will last about two weeks if refrigerated. The yeast should be pale gray-brown, fragrant, soft and crumbly, not hard, dark brown and crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80-90 degrees F) without contact with salt or sugar. This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.

Conversion Measurements for Using Different Yeasts in Recipes:

• Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast.
• Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast.
• Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast.

Expiration Date and Testing Yeast:

• Expiration Date (printed on the yeast’s package) -  Yeast does expire. It will last longer than the date printed on the packet if it is kept in the refrigerator. It will last even longer in the freezer (indefinitely).
• Testing Yeast - Sugar is used in testing yeast. To test yeast: Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.

Measuring Yeast:
You do not need to be exact in measuring yeast. Remember it’s going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. NOTE: Too much yeast will give an unpleasantly yeasty flavor and aroma.

Great info about yeast on the following sites: Breadworld.com, FoodPlusPolitics.com andAllRecipes.com.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

C