Survival Mom: How to Prepare Your Family for Everyday Disasters and Worst-Case Scenarios articulately yet clearly makes the case that every mom has it in her DNA to take care of her family in preparation for whatever may come.

From the book cover: “Deep inside every mom is a Survival Mom whose passion for her family drives her to make the best of the present and prepare for the future. So tap into your Mama Grizzly instincts and channel your worries into action. Whether you’re a full-fledged “prepper” or just getting started, with real-life stories and customizable forms and checklists along with Lisa’s ‘you can do it’ attitude, Survival Mom replaces paranoia and panic with the peace of knowing YOU have the power to keep your loved ones safe and secure.”

Chapter One sets the tone for the entire book, “Prepare More, Panic Less.” This is the message that comes through loud and clear. It matters not what the motivation is for our family preparations (whether natural disaster, job layoff, illness or something bigger), Lisa Bedford takes us step by step from awareness to action, starting with her own story in the introduction entitled “From Suburban Mom to Survival Mom.”

Let’s face it, the media is grabbing ahold of this “prepping” movement and is bringing it into the forefront and making it mainstream. People who never thought about storing food, water or extra blankets are now taking cues from tornado and hurricane survivors and packing 72 hour kits. With the reality shows such as “Doomsday Preppers” (no matter what your opinion of it, the show is topping the ratings and people are becoming aware of the need to prepare) and its copycats “Doomsday Bunkers” and those to follow, there are some Doom-and-Gloomers out there who are preaching panic and preying on those who are panicking.

Lisa Bedford’s message says not so fast! On page 15 she recites “The #1 Rule of Preparedness… Do your best where you are with what you have.”

Via the Survival Mom book, Lisa helps us evaluate where we are individually and as a family, where we want to be prepared-wise and gives us resources to get there. She addresses almost every conceivable situation, including stories from real-life survivors and what they experienced, organized, well-researched, invaluable information, layers of preparedness, checklists and assessments, resources and things to consider – all panic-free.

Some highlights of the Survival Mom for me are the basics and baby-steps (a good place to re-evaluate and re-assess) and then building upon the basics, as far as one desires to go, depending upon each individual family’s situation and desires.

At the end of each section, Lisa provides “The Prepared Family” checklist and “Family Preparedness Plan” with the information presented in a real life, usable plan of action.

I especially appreciated the simple instruction on how to “survivalize” family recipes. This is one area where many moms can feel overwhelmed and Lisa breaks it down to show how with just a few adjustments, familiar family recipes can be the basis of a family food storage. Included are family recipes that have been “survivalized.”

On page 72 Lisa asks “Can a Whole Foods Mom Make Peace with Food Storage?” She addresses this question by providing options and choices, summing it up nicely (in words similar to the way I answer this question) on Page 73 with “Each Survival Mom has to determine what is most important when she buys food intended for food storage.”

“There is no one-size-fits-all plan when it comes to food storage. Each of us has to do what’s best for our family, within the constraints of budget, time, food sensitivities and allergies, location and space. It’s all about doing your best wherever you are and with what you have.”

From water to sanitation, food to organization and decluttering, from home security to survival finances, gardening, growing, preserving to living without electricity, from just starting out to seasoned “preppers” this book is one to have. Survival Mom was birthed and penned by a real-life wife and mom to other moms (but men can definitely identify) laid out in terms, reasoning and actions that we moms understand and relate to.

Survival Mom is packed with tips, charts, checklists, recipes, resources, new skill information including, but not limited to:

• Specialized emergency kits designed for special needs children, babies, grandparents and pets
• Top ten food items to store in your pantry
• Five items to include in your child’s backpack
• Twelve things to take with you if you need to go to an emergency shelter
• Ten essential tools for emergency preparedness
• Eighteen things to carry in your purse at all times
• Twelve tips you need if you are forced to stay in your car for an extended period

Whether using this as a hands-on manual or as a tool to identify weak spots or ones we’ve inadvertently overlooked or under-prepared, I highly recommend Lisa Bedford’s Survival Mom: How to Prepare Your Family for everyday Disasters and Worst-Case Scenarios, for EVERY family.

Visit the Survival Mom website

Read about the book and take the Survival Mom quiz

Buy the book

Search inside the book on Amazon

Buy the book as Kindle e-book version

The Survival Mom, Lisa Bedford guests on my radio show, Get Real – Get Prepared.
Listen in live or afterwards

Video promo

“Whole Wheat Bread Making” by Donna Miller of Miller’s Grain House is a delight to read.

Photo by Miller's Grain House

I have had the pleasure of hearing Donna Miller teach her whole wheat bread making class in person and I was drawn in by her warm, inviting and adept style. This book, written with the same open yet practical personality that comes through in her classes, covers all the basics that every whole grain baker should know to achieve the perfect whole grain loaf.

Many times new bread bakers and even seasoned ones will experience some trepidation when incorporating health-supporting whole grains, but Donna’s explanations, pictures and step-by-step instructions make that goal easy and enjoyable. From flour to pans to yeast and everything in between, Donna breaks down the ingredients, materials and techniques, sharing her own knowledge, but offering so many options, the reader will be able to make their bread making uniquely their own.

Whole Wheat Bread Making by Donna Miller / Miller’s Grain House

• How to accurately measure ingredients for the dough and why it is so important for it to be accurate
• What can happen when you add too much flour to the mixture
• How to have a consistent rise time
• How to avoid holes and bumpy crusts
• Hand and Bread-machine methods… so you can use both!
• Reasons to be careful how you mix the ingredients together
• Proper kneading techniques
• A special “testing trick” we teach you so you will know when to stop kneading
• More shaping options than just loaf bread

Photo by Miller's Grain House

I recommend “Whole Wheat Bread Making” for anyone who wants to make the best whole wheat bread, or make their current bread making even better!

For more details and ordering information, please visit Miller’s Grain House and Whole Wheat Bread Making.

Vickilynn Haycraft
Yield: 20 matzah

Haycraft Homemade Matzah

2 cups hot water
2 tablespoons butter (or olive oil) *or good fat of choice
2 teaspoons salt
2 tablespoons honey – optional
4 1/2 cups whole wheat flour — more as need to make a sturdy dough *You can use sprouted flour here if desired.

Mix hot water, butter, salt and honey in a mixing bowl and mix well. Add flour, 1 cup at a time until a sturdy but pliable dough is achieved.

Knead for 6 minutes or until pliable and soft, but not sticky. Roll out on an oiled surface into small (6 -8 inch) circles, and flatten with palms. Roll thin for crispy matzah, a little thicker for softer ones. Each dough ball should weigh 2 ounces.

Pierce the circles with a fork to prevent bubbling.

Bake in a preheated 450 oven on a baking sheet for 8 minutes or until golden brown. Flip matzah over and bake 1-2 minutes more. Remove to a cooling rack and let cool completely.

Per Serving: 108 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

It’s almost too simple to review, but that’s the beauty of it – simplicity. Yet, its design improves upon older methods which have some drawbacks including the mess and having to squeeze yogurt through cheesecloth, or having to replace disposable coffee filters. With the Donvier Yogurt Cheese Maker, it is mess-free, self-contained, completely re-useable and durable. Lean and green!

To make thick, rich Greek-style yogurt, or yogurt cheese:

1. Place the mesh screen into the bottom container.

2. Pour the yogurt (homemade or storebought) into the screen (holds 3 cups of yogurt). You can also use this for draining whey from kefir.

3. Cover yogurt maker with lid (included) and place in the fridge to drain (2 – 24 hours depending on thickness desired) *If a very thick yogurt cheese is desired, empty the whey several times during draining. You can use whey for all sorts of yummy things!

4. When ready, remove the cover and bottom (you will have whey in the bottom container) and remove the lovely yogurt cheese.

5. Eat as is, add in fruits or flavors to taste, or use like sour cream or cream cheese.

Pros:

• Inexpensive
• Reusable
• Simple to use
• Easy to clean
• Self-contained
• Compact
• Stores easily
• Eliminates mess of draining using cloths or paper
• You can choose the desired thickness by the time used to drain

Cons:

• Capacity is 3 cups of yogurt

Note:

• Must empty the whey several times if a thick “cheese” is desired. Use the whey, it is a versatile food.

Recommended?
Yes!

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. The product sample of the the Donvier Yogurt Cheese Maker was provided for testing and review.

This will consolidate email updates from both Real Food Living and the Real Food Living blog. Each week we will send out a short, easy to read email including “What’s Cookin’”, real food recipes, tips, product reviews, topics from the Get Real – Get Prepared radio show and the latest news from Real Food Living!

Whole grain pasta

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The Global Sun Oven takes the age-old method, introduces improved, effective (made in the USA!) materials to create an extremely efficient solar cooker and oven. The tempered glass lid, combined with the gasket surrounding  the well-insulated cooking chamber creates an actual “oven” environment that other solar cookers do not achieve. The Global Sun Oven can achieve higher and longer sustained temperatures which is essential to successful solar cooking and allows this solar oven to be effective even during the Winter – as long as there is sunshine.

Benefits of using the Global Sun Oven

Global Sun Oven Features

Made in the U.S.A!

Weight: 21 pounds

Dimensions: 19 x 19 inches, average depth of 11 inches

Rust-proof

Lightweight, portable, folds up, includes carrying handle

One piece, attached folding metal reflectors

Spillproof “levelator” – a removable shelf mounted inside the cooking chamber that levels food to prevent spillage

Multi-position leveling leg, adjusts to nine positions to better focus the power of the sun, slides up inside the Sun Oven for storage

Includes thermometer mounted in cooking chamber

Reaches temperatures of 360° – 400° + temperatures, but will not flame

Maintains temperature for hours when kept closed

Will reach cooking temperatures even in the Winter, in cold outside temperatures when clear sun is present

Pasteurizes water  (WPI – Water Pasteurization Indicator is available)

Materials used in the Global Sun Oven

Field Testing

Unpacking the Global Sun Oven, the immediate reaction was how sturdy and extremely well-made this unit is compared to others we have been reviewing.

The instructions are clear and understandable, a big bonus. Following the directions, we “seasoned” the Sun Oven to remove any manufacturing or packing coatings and to ensure we would not have any off smells or flavors in our food. We actually performed the steps twice, to be cautious.

The attached reflectors were easy to open and set and directed the sun’s power right to the Sun Oven cooking chamber.

The Sun Oven performed extremely well in all our tests, even baking whole grain yeast breads and whole grain quickbreads. Meats, vegetables, soups and stews were cooked quickly and completely, without losing any moisture when re-focusing the Sun Oven. When we chose the slow cook option, (not re-focusing the Sun Oven), our foods were cooked beautifully, without using our slow cooker.

The removable leveling shelf kept our foods from spilling when we moved the oven. This came in handy several times (see Side by Side Testing below).

The clean up was easy (thanks again to the leveling shelf) and consisting of wiping down the inside and glass lid and allowing the Sun Oven to cool, then folding it up and bringing it back into the house for storage.

We tested the Global Sun oven at different times of the day, different months of the year, different positions around our home, with and without the leveling leg and with and without the leveling shelf. We tested a wide variety of foods, cooking times and cooking containers including covered and uncovered, black lid and clear lid and even clear glass canning jars (yes, these are wonderful as cooking containers in the Sun Oven).

Side by Side Testing    

Testing the Global Sun Oven side by side with another solar cooker had some surprising results.

The Sun Oven reached optimum temperatures more quickly and maintained them longer.

We were able to perform several batches of cooking (taking one food batch out when finished and starting a new one cooking to completion) each time we used the Sun Oven due to the insulation of the cooking chamber. We were not able to consistently to achieve this with our other solar cooker.

We tested the accuracy of the Sun Oven thermometer (mounted in the top of the oven) against another cooker with the thermometer placed down next to the cooking pot and both thermometers read the same. This was done to ensure our readings were comparable.

The Sun Oven employs several options not included in other solar cookers such as the gasket surrounding the cooking chamber which seals in and maintains the temperature and allows “stacking” within the cooking chamber, exactly like an oven. The Sun Oven also includes the unique mounted leveling shelf, the retractable leveling leg and the tempered glass lid.

In one test, our other solar cooker created a huge mess when we went to reposition it towards the sun’s strongest rays (also known as “re-focusing.”) The pot of homemade chili slid inside the cooker, spilling everywhere, even into the holes in the cooker (The Sun Oven has no holes in the cooking chamber) and concerning us that the liquid had seeped in between the loosely-laid inner material and the insulation. The Sun Oven did not spill our foods, even when re-focusing and adjusting the leveling leg.

The Sun Oven’s tempered glass lid will not warp, bubble, tear or come in contact with the food and it creates a cooking chamber with excellent heat retention. The side by side solar oven we used has a plastic lid that does warp

The Sun Oven’s gasket surrounds the cooking chamber, again, creating a seal and cooking environment most like an oven, maintaining heat and allowing foods to be stacked and still cook evenly, even when using a lid. The gasket will never warp. The other cooker we used does not have a gasket, but uses a plastic “collar” surrounding the cooking chamber which (according to their user material) will warp if temperatures get too high when using the reflectors. We had ours warp on our first use. The manufacturer we spoke with instructed us not to use the optional reflectors.

Overall

The Global Sun Oven exceeded our expectations and put-performed the other solar cooker in every test, as well as a comparison of materials, workmanship and longevity.

Conclusion

The Global Sun Oven is our #1 recommendation of solar cookers available.

Accessories:

The Global Sun Oven accessories include:

WAPI (Water Pasteurization Indicator)

Dehydrating racks

Pots and pans

Recipes

Video

Sun Oven International

info@sunoven.com

1-800-408-7919

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. The product sample of the the Global Sun Oven was provided for testing and review

© 2008-2012 Vickilynn Haycraft and Real Food Living. All Rights Reserved. No portion of this review may be copied, stored or transmitted in any medium, for any reason without prior written permission of the author.

Not only is this an amazing recipe book, complete with options for those dealing with food allergies and special dietary needs, but because it is written in the format of the extremely popular Cooking Traditional Foods’ Menu Mailer  spanning 30 weeks, Back to Basics includes detailed shopping lists, batch cooking instructions and pre-prepping schedules. You can take as much or as little of the information provided as you need, and you can gently work into introducing or adding traditional food recipes and techniques to your repertoire.

KerryAnn Foster starts at the beginning and walks us through how to set up a menu plan to make the best use of ingredients, time and effort. The information and details provided take a huge task and break it down into easy to accomplish steps. This makes real food menu-planning and executing that menu plan a relistically doable task, even for the busy wife and mother. Back to Basics provides wonderful, family-tested recipes, with varied options, for many tastes and preferences.

From KerryAnn’s site, Cooking Traditional Foods – what you will find in the Back to Basics series book, available in print, e-book, DVDs and by individual weeks.

• How to produce a moist, tasty roast beef in the crock-pot and the oven.
• How to pick cheaper cuts of meat.
• How to roast a whole chicken in the crock-pot and the oven.
• How to pan-sear chicken without drying it out.
• How to brine meat.
• How to stir-fry.
• How to roast vegetables.
• How to make soup.
• How to make ‘cream of mushroom soup’ replacement.
• How to use your broiler
• Homemade mayonnaise
• Homemade spice mixes
• How to reduce sugar and additives in your diet if you are new to Traditional Foods.
• Homemade dressings
• Homemade sauces and gravies
• Homemade gluten-free breads- quick breads, flat breads and sourdough.
• How to soak and cook grains.
• KerryAnn’s formula for great hamburgers, meatballs, meatloaf and more.
• Nourishing breakfasts, snacks and desserts.
• What to do with leftover, cooked meats.
• How to make stock.
• How to make yogurt.
• How to take a technique and change it into multiple different recipes.
• How to stretch meals and save on your grocery budget.
• How to decrease your time in the kitchen.
• A Traditional Foods Thanksgiving and Christmas.
• How to hide vegetables and liver in your meals.
• And much, much more.

The Back to Basics series book is an essential part of any traditional, real foods plan and I highly recommend it and the resources at Cooking Traditional Foods.

KerryAnn Foster of Cooking Traditional Foods, has experienced first hand the pros and cons of having to feed her family totally from a food storage while not sacrificing the types of food her family prefers or requires (due to allergies). During Kerry’s husband’s 11-month period of unemployment, the Foster family was able to place their limited financial resources elsewhere, while maintaining the Real Food diet they needed, and without using food stamps or food banks or going hungry.

Written from personal knowledge and day-t0-day living it, the book Real Food Storage takes the reader through setting up a Real Food pantry and how that differs from using foods that cause or exacerbate illness. KerryAnn provides excellent and detailed information on what foods to choose, how to purchase, how much to store for each person, how to store, rotate and organize the foods and over 200 recipes on how to use them in real family recipes.

Real Food Storage recipes are wholesome, family meals that embrace the traditional foods, preservation and preparation methods and produce great-tasting, health-supporting real foods. Because KerryAnn is a celiac and needs to be gluten-free and her children have several foods allergies, the recipes in this book have allergy options and substitution information, which is helpful for all diet needs.

Table of Contents

KerryAnn’s Story

What to Store

Rotation and Organization

Per Person Storage Needs?

Water

Grains

Legumes

Dairy

Eggs

Sweeteners

Fats

Salt

Seasonings

Vinegars and Lemon Juice

Fruits

Veggies and Gardening Seeds

Sprouting Seeds

Stock

Meat

Condiments

Baking Needs

Packaged Products

Supplements and Herbs

Specialty Items

Personal Care, Kitchen and Cleaning Supplies

And How to Cook It  (Real Food Recipes)

Sourdough

Breakfast

Quick Breads

Side Dishes

Meatless Main Dishes

Chicken Dishes

Beef Dishes

Salmon Dishes

Other Meats

Packaged and Processed Replacements

Desserts

Resources

This book is one to have on the bookshelf, on the computer and always at hand. I highly recommend Real Food Storage by KerryAnn Foster in either e-book form, in paperback, or both.

KerryAnn writes: “If you’re looking to learn how to do a full year’s food storage program in your home or get some new, kid-approved recipes to use with your existing stores, this book is for you.   This book covers how much to store and of what, along with lists of questions to ask yourself to tailor your food storage to meet your own family’s needs and unique situation.”

KerryAnn Foster blogs at Cooking Traditional Foods and has authored multiple books and eBooks. She writes the longest running traditional foods Menu Mailer available, now in its fifth year. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.

SIMPLE DELICIOUS PIZZA SAUCE

(Makes enough to sauce 2 – 15 inch pizzas)

1 – 6 ounce can organic tomato sauce

2 cans of water

1/2 – 1 teaspoon each powered garlic, oregano, and sweet basil (to taste)

2 Tablespoons grated Parmesan cheese (optional)

Pinch of unrefined sweetener of choice (optional)

Place all ingredients in a mixing bowl and whisk until well-blended and thickened. Taste and adjust seasonings to your liking. Spread sauce lightly and evenly on pizza crusts. Top and bake pizzas as directed.

Make a pan of cornbread (recipe following) and pour it into pan. Cut organic all-chicken or all-beef hot dogs in half lengthwise and “bury” in the cornbread batter. Bake as usual. Cut pieces so that each piece has a hot dog in it. Serve with lots of ketchup rather than butter or honey!

OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor and texture.

WHOLE-GRAIN CORN BREAD

2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle!