Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.herbsarespecial.com.au/free-herb-information/dandelion.html

DANDELION

Piss-in-bed, Lion’s Tooth, Puff Ball, Cankerwort, Prince in Paupers Clothing, Royal Herb

Taraxacum officinale F. Asteraceae
Description

Perennial with rosette of leaves to 30cm long. Smooth leaves are bright green with uneven, jagged margins of backward pointing teeth, and for this reason the plant has been given the name dandelion which comes from the French ‘dent de lion’, meaning lion’s tooth. Hollow flower-stem to 30cm with one terminal yellow daisy, which sets into a puffball-looking seedhead, with fluffy parachutes to carry each seed away in the wind, nature’s way of plant preservation.
Dandelion
Dandelion

Propagation is by seed, and dandelion will grow under almost all conditions, thriving in dry areas, just as well as it handles the wet conditions. Dandelion will also grow in shade, although this plant family, the daisy, is always considered a sun lover. True dandelion should not be confused with Hawkbit (Leontodon Taraxocoides) or several Cats’ Ears species (Hypochoeris glabra and radicata) which is easily mistaken and is often found in lawns. The identifying points of dandelion are: pointed leaves, only one flower per stem, hollow stems and no hairs on the plant. Note, too, that although some look alike plants are often eaten; long-term use is not advisable. Recently, I had a lady call seeking true dandelion, as it is a valuable herb for horse health. Together with her husband, they run equestrian courses throughout Australia. She said, false dandelions can cause string holt in horses, which shows as jerky movements, freezing of muscles and seizures, as the kidneys cannot flush out the effect of the weed.

Dandelion plants are said to breathe out ethylene gas. Although this can have an inhibiting effect on the growth of some plants nearby, this same gas is utilized by some farmers to accelerate the ripening process of crops. By scattering dandelion seeds under fruit trees, the ethylene gas given off can aid in the early ripening of the crop, which can bring a higher price for fruit early in the season.
Constituents:

essential oil, inulin, levulin, choline, taraxacin, mucin, saponins, resin, fatty acids, sugars, pectin, gum, protein 16.5%
Vitamins:

A, B1, B2, B3, C, E
Minerals:

rich in calcium, chromium, iron, magnesium, manganese, phosphorus, potassium, sodium, selenium, silicon, zinc
Actions:

diuretic, laxative, choleretic, tonic, stomachic, antioxidant, hepatic, alterative, aperient, anti-inflammatory, cholagogue
Medicinal Uses

Dandelion is a valuable herb, originating in Europe, but now naturalised in many countries, largely due to wind disposal of the seed. This may be nature’s way of telling us it is readily available for us all to use regularly, as the plants’ properties are so valuable. Dandelion has been a revered herb throughout history, regarded as one of the very best herbs known for gall, spleen and liver complaints, and one of the safest and most active plant diuretics. The common name Piss-in-bed, which comes from the French word ‘pissenlit’, indicates the herb’s habit of giving the kidneys the urge to expel urine. Women, who find they puff up at the time of menstruation, may get considerable relief from bloating and breast tenderness, by drinking dandelion tea, as soon as they feel these symptoms.

A daily tea of dandelion root, or eating the leaves, is recommended for anyone with liver complaints. It can be eaten regularly as a preventative, helping to keep the liver at peak efficiency. As the green leaves are a valuable alkaliser to the body, eaten regularly they assist the body to reduce excess acidity; oxygenate, purify and build blood; cleanse and regenerate cells. The bitter principles stimulate the digestion (by salivation, and the production of stomach acids and enzymes); assist liver, spleen, gall and pancreas function, and make it easier to digest fats and oils. Dandelion has been found to stimulate mucus membranes, sooth the digestive tract, absorb toxins from the bowel, help friendly flora to thrive and inhibit unfriendly bacteria. Eating dandelion regularly has a reputation of relieving diabetes. The following blend of herbs put in 00 capsules, and one taken after each meal is found to be beneficial: 2 parts dandelion, 1 part fennel, 1/2 part ginger and 1 part elecampane. It is said that dandelion leaves consumed daily in salads can dissolve gallstones.

Dandelion is helpful for people who suffer from allergies, eczema and other skin conditions, asthma, arthritis, gout, rheumatism, gall stones, metabolic disturbances, bone disorders, low blood pressure, poor circulation, ulcers, anemia, halitosis (bad breath), constipation, malignant tumors, colds, lowering cholesterol, cardiac edema, heart burn, swollen glands, hot flushes, and as a sleep inducing night cap. Dandelion is a herb with fat metabolising properties. For weight loss several cups of dandelion tea can be sipped daily, adding 1-2 tablesp. of cider vinegar to each cup. Therapeutically, dandelion can be used as leaf or root tea, a tincture, or the fresh leaves blended with vegetables or fruit juices. An infusion of 1 teasp. of root to 1 cup of water may be prepared and taken freely (several cups a day). Sweeten with honey if desired. 5-6 fresh leaves to 1 cup of boiling water, left to steep 5-10 minutes, can be used similarly. A wash to relieve inflamed eyes and also applied to facial blemishes is made with dandelion leaves, stems and flowers. The white sap from the stems placed on warts several times a day will be a powerful way to tell them to shrivel and disappear.

Sometime ago, a lady from Victoria called at the farm and shared with me that a while ago she had been diagnosed with a rare kidney disease and had been given only 2 months to live. The lady told me how upon diagnosis she began eating raw dandelion leaves and roots daily. She cured herself of the disease and was now able to enjoy a holiday in Queensland. Maria Treben in ‘Health through God’s pharmacy’ esteems dandelion for disorders of the pancreas, liver, gall, spleen and blood. From her experiences, she has seen how valuable this humble herb (that most people call a weed), has been to many people who suffer with diabetes. Besides eating a dandelion salad with two meals daily in spring, Maria encourages the eating of 10 flower stems for 4 weeks to reduce the sugar level in the blood. The stems are chewed slowly and will taste bitter to start with, but the body starts to appreciate it. People, who lack energy and feel constantly tired or sick, will benefit with using dandelion stems for a 14-day course.

Dandelion goes into a revered mix for cleansing the kidneys, liver and for cancer treatment. To prepare: take enough dandelion leaves to hold in the ring of thumb and finger, 8 good sized leaves of comfrey, 10 marshmallow leaves (violet or peach leaves can be substituted) 1 large cup full of alfalfa leaves. Place in a blender with two 850g cans of unsweetened pineapple juice and blend. Keep in non-airtight container in the refrigerator. Take 225ml (1cup) morning and evening, chewing before swallowing. Take for 5 weeks; and during this time, take any amount of diluted dark grape juice.
Culinary Uses

The highly nutritious, young dandelion leaves are used daily in salads, steamed, added to stir-fries and many other dishes which call for greens. It was a traditional spring cleaning herb, regarded as a valuable blood builder. If leaves are found too bitter, try blanching leaves by covering plants in the garden with a bucket or box, and new leaves that shoot will be pale in colour and mild in flavour. Try steaming older leaves (also called blanching) which will remove the majority of the bitter flavour, and these limped leaves can then be used in salads or other dishes.

A tasty salad of dandelion leaves, tossed with olive oil, a squeeze of lemon juice, chopped chives, parsley and garlic, will be enjoyed by most people interested in natural health. Tossing dandelion leaves and a little vinegar through fried onions, garlic and bacon makes an enjoyable meal, served on toast. Add leaves to omelettes and fritters. Home brewed dandelion beer or wine is another way of getting the benefits of dandelion. Try flowers dipped in batter and fried or flower petals sprinkled in soups.

If dandelions have done well in your garden, self-seeded and produced a bountiful crop of weeds, why not use the roots to make a non-caffeine coffee. Wait until the plants are about 9-12 months old so that the roots are of good size; dig, wash, cut, dry, and then slowly roast in oven until the pieces are a coffee colour. Grind when ready to use. A pinch of salt helps to heighten the flavour and the coffee may be drunk with milk and sweetened with honey. It is said the age of the roots and the length of time roasted has a bearing on the creation of a full coffee flavour.
... ... see How can I use HERBS in my daily life? for full text.

And for a light-hearted story … A man can let his wife know he loves her by giving her a dozen large roses, while his small grandson can do the same with a fistful of dandelion flowers!

Perhaps, we all need to appreciate the true value of dandelion.

http://www.herbsarespecial.com.au/self-sufficiency.html

Will you be self sufficient?
Plants that have survival food potential,

should meet 1 or more of the following criteria…

1. Plants that have proved hardy and adapt to a range of soils and low rainfall.

2. Plants that can be harvested at any time of the year, or have a long cropping period.

3. Produce that have a long shelf life when picked.

4. Produce that has potential for storing for later use, or can be dried or used in some other form.

5. Plants that are little known as a food source and are unusual… if times get tough, and jobs and food are scarce, then food will be a high price in the shops… our gardens may be raided and food stolen… so… grow some obscure food supply.
The following plants/seeds

could be practical for you to consider growing and storing for the future as survival food.
* Food plants not commonly known…

salad mallow – 20.4% protein (even the dried leaves can provide a protein source)

sweet leaf bush – 34 to 39% protein

drumstick tree – 38% protein,

Queensland greens – 29% protein

fenugreek – 32.6% protein

comfrey – 22-36% protein

kang kong – 31% protein

amaranth – 20% protein

alfalfa – 34% protein

also sambu lettuce, mushroom plant, mukunuwenna, warrigal greens, Ceylon salad leaves, chicory, pit pit, pinto pea, Indian fig, Lebanese cress, mitsuba, rocket, leaf ginseng, darooka, rosella…
* Seeds grown and harvested to store for sprouting,

or purchased in bulk and stored for sprouting (must be regularly used and replaced to ensure seed will always be viable for sprouting)… rice bean – 25% protein (seeds can be viable 10 years), chia - 30% protein, pigeon pea - 25% protein, amaranth (viable 4-5 yrs), chickpea, lentils, fenugreek, peas (viable 2-3 yr), corn and other grains (viable 2-5 yr), buckwheat, sunflower (viable 3-5 yr), brassicas (viable 2-4 yr), pepitas, sesame, alfalfa, mung beans, adzuki beans, broad beans and many other kinds of beans (viable 2-5 yr)…
rare edibles, sprouts to eat
* Become familiar with edible weeds for Self Sufficiency

purslane, cobblers pegs, swine cress, dandelion, plantain, nettle, emilia, flick weed, shepherds purse, flickweed, chickweed, wild carrot and wild mustard, native amaranth, scurvy weed, vetch, wood sorrel, clover, nodding top, milk thistle, mallows, fat hen….. Learn about edible native plants growing in your area.
* Hardy root crops…

arrowroot (Qld. & Sth American), cassava, taro, coco yam, sweet fruit root, Jerusalem artichoke, Chinese artichokes, jicama, oca, sweet potato, American groundnut, sacred lotus, American groundnut, water-chestnuts, yams (Dioscorea species), arrowhead…
* Hardy vegetables…

all the root crops listed above, and pumpkins, squash, large Lagenaria gourds including long beans, flour gourds (also called wax gourds), chilacayote, loofah, asparagus, perennial beans like 7 year bean and hyacinth bean, choco, pie melon, African cucumber…
* Natural sweeteners like,

stevia, licorice, Aztec sweet herb; and also dried herbs for flavouring staples like pulses, rice and pasta when cooked eg. marjoram, oregano, thyme, savory, ginger, parsley…
* Herbs for stress, pain, immune boosting and sleeplessness:

herb Robert, sensitive plant, gotu kola, king of bitters, lemon balm, St. Johns wort, mother of herbs, camomile, feverfew, woundwort, brahmi; aloe vera (living 1st aid plant) and speedwell for cuts; comfrey for bruises… ‘blue top’ for tick bite…
* Other items that will store indefinitely as Survival Foods

nuts in shell like almonds, peanuts, walnuts, pecan; carob and tamarind pods; rice, pasta, honey, molasses, dried vegetables and fruits, and herbs (eg. nettle 20% protein and salad mallow 20.4% which can provide a protein source when added to other dishes); candles, matches, water in containers, first aid kit, water-proof ground sheets, toilet paper (and grow an arla bush or blossom bouquet bush, to supply soft leaves for using in an outside make-shift toilet if the sewerage system does not work)…
* Save non-hybrid seeds...

from the basic food plants that you grow… like carrots, corn, peas and beans, tomatoes, cucumbers, pumpkins and the brassicas. We need to save our seeds, to preserve the biodiversity of seeds, to guarantee the survival of plants, in this century… from… genetic engineering.
herbs for health
For more information on Self Sufficiency and Survival Foods

and on many of the plants mentioned above, refer to Isabell Shipard’s book “How can I use HERBS in my daily life?”

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Isabell Shipard’s new book on Self Sufficiency and Survival Foods

http://www.herbsarespecial.com.au/free-sprout-information/amaranth.html

Amaranthus hypochondriacus

F. Amaranthaceae
... ... see How can I grow and use Sprouts as living food? for full text.
Constituents:

linoleic, linonelic and oleic acid, squalene, rutin, quercetin, phytosterols, quinone Co Q10, oxalic acid, soluble and insoluble fibre, protein 20% with 8 essential amino acids (high in lysine, threonine and tryptophan)
Vitamins:

A, B1, B2, B3, B5, B6, B17, C, E, folic acid
Minerals:

calcium, copper, iron, magnesium, phosphorus, potassium, sodium, zinc
Actions:

antidiarrhoeal, antihemorrhagic, astringent, nutritive, tonic
A. amaranth seed puffed as a cereal B. a native amaranth
C. amaranth seed D. Amaranthus lividis.
A. amaranth seed puffed as a cereal B. a native amaranth C. amaranth seed D. Amaranthus lividis.
Medicinal Uses
... ... see How can I grow and use Sprouts as living food? for full text.

Used as an astringent, the plant is taken internally for diarrhoea, bleeding from the bowels and excessive menstruation. Use 1 tablesp. fresh chopped leaves and infuse with 1 cup boiling water, steep 3-5 minutes, drink 2 cups daily, for general health and immunity. The tea is gargled for sore mouth and throat and used as a wash for skin rashes.

Amaranth seeds are a rich source of squalene. Squalene performs as a strong antioxidant, being able to reduce or remove harmful effects of pollution in the body caused by toxic substances from the environment including car exhaust fumes and industrial wastes. The benefits of improved health have become evident for people who had previously suffered with chronic fatigue, when they took squalene. In the past, shark and whale liver oils have been the main sources of squalene, but rather expensive. Recent research shows that amaranth oil has almost 8 times the amount of squalene as shark liver oil, and is a more acceptable source for vegetarians. New research shows that squalene may inhibit the growth of tumour-induced new blood vessels, and also may reduce the spread of tumour metastases and significantly reduce the growth of lung, breast, prostate and brain tumours, and in certain cases eradicate tumours. Squalene has also been used for control of allergies, diabetes, candida, pain, arthritis, asthma, and to improve memory function. Researchers have said that squalene is perhaps the most amazing immune enhancer, ever discovered.
Culinary Uses

The Greeks called it ‘amarantus’ meaning never withering; in Sanskrit the plant was called king of immortality; the ancient Aztecs knew it as food of immortality; now… in our present century, amaranth is available in health food shops, but do we know its nutritive value? Nutritionally rich, gluten free and found to be less allergenic than most grain cereals, it is sometimes served to babies, young children, lactating mothers, invalids and the elderly.

Amaranth seeds are richer in protein than the major, grain cereals; also the amino acid balance comes closer to nutritional ideals as a high quality, easily assimilable protein. Seeds of amaranth have nearly twice the level, of the amino acid lysine, as that found in wheat protein and generally deficient in other grains. Seeds contain 8 times more iron than wheat grains and are also rich in calcium, potassium, magnesium and fibre. Seeds are cooked as a breakfast cereal and served with milk, honey, fruit, or mixed with other cereals. When seeds are popped like popcorn, they have a nutty flavour. Ground seeds are used as flour, added to soups, sauces, cakes and bread. The flour is especially suitable for unleavened breads, flatbreads, like tortillas and chapatis, and may be used as the sole, or predominant ingredient. For making leavened baked goods and also yeast–raised breads, 20% flour is blended with 80% wheat flour. This mixing with wheat flour gives the dough the essential ‘stickability’, as amaranth lacks functional gluten. Amaranth sprouts are eaten in salads, but are not very appealing in flavour, however, when sprouts are lightly cooked the taste is a little more pleasing. Sprouts are dehydrated and ground into flour to add to pancakes, cereal, bread, and muffins. When seeds are grown on a tray as baby microgreens for 20-30 days, they develop red leaves, which can be added to a salad mix to give vivid colour. Once a plant has grown in the garden and self-seeded, young seedlings may germinate readily.

These young seedlings, pulled, washed, chopped and lightly steamed or stir-fried, are a valuable food source, used in many Oriental countries. Amaranth leaves dried, then crushed in the hands, to a fine powder, are added to a variety of cooked dishes. Although amaranth is rarely listed in agricultural statistics, it is believed that amaranth may actually be the most widely used green vegetable in tropical areas, no doubt due to its hardiness. Young leaves of plants are boiled as greens. The water is discarded because of the oxalic acid content, which could be toxic if taken in excess. I have used leaves in a quiche recipe. My family voted that these leaves, gave the best taste of 5 quiches I made, when experimenting with a variety of high protein, green leaves.

From the red flowering varieties of amaranth, a food colouring, called betalaina, is extracted, that is nontoxic. The dye is slowly degraded by light, but none-the-less has potential, because synthetic red dyes are suspected of being health hazards. Do not confuse, the food additive amaranths No.s 123 and E123, synthesised from coal tar and used to give colour in icecreams, jams, jellies, gravies, soups and on unripe oranges, with that of the amaranth plant. These additives have been known to provoke hyperactivity, eczema, asthma, rhinitis; and should be avoided by pregnant women and people with aspirin sensitivity.

There are many amaranthus species that may be used similarly to A. hypochondriacus. All species are easy to grow, and the kinds most readily available as seed packets, for planting include: Vegetable amaranth also called Chinese spinach, Amaranthus tricolor; Love-lies-bleeding A. caudatus, Indian cabbage A. lividus (p 119) and Tampala or Chinese greens, A. giganteus, if this species is left to grow 25-30 day to what is called the microgreen seedling stage, the bright pink leaves will add wonderful colour to a tossed salad. There are several Australian species of amaranthus (p 119). They do not have the showy, bright coloured, tassel flowers, but are there for the taking by anyone who knows their identity, and in times of adversity or famine, could be a survival food.

And to mention several other useful, extremely hardy plants, that also belong to the Amaranthaceae family: Mukunu-wenna Alternanthera sessilis (p 125), and Purple leafed mukunu-wenna A. versicolor (p 125), both of these species are used as a raw, cooked and green leaf garnish, and medicinally for strengthening the eyes, nervous system and for eye ailments. Also useful as a salad leaf, steamed or stir-fried is Sambu lettuce A. sissoo (p 126), a crickly, leaf form. These 3 Alternanthera species are perennials, seed plentifully, and could be grown as baby salad leaves, classed as microgreens (p 32).
Isabell Shipard’s passion is herbs and sprouts, and she loves to inspire and share the joys and wonders of plants. Her books will truly inspire and help you to see that for health and well-being... Herbs are Special.

http://www.vegparadise.com/charts.html

We wanted to share with you, our readers, one of our favorite cooking aids: two charts for cooking grains and beans that give handy details like porportions of beans to water, length of cooking, and the cooked yield.

Consider the charts a general guide. Some varieties of grains require a few minutes more, or possibly less than we’ve noted. For example, sometimes millet will cook in 15 minutes. Another variety of millet may require 20 or even 25 minutes to cook through.

Beans, too, will often appear to have a mind of their own and will defy any attempt put them on a time clock. The time variations, however, will only be a matter of a few minutes.

Newcomers to natural foods can discover how easy it is to prepare good, wholesome meals that rely on whole grains and legumes as the centerpiece of their meals. If you’re an old hand in the kitchen, the charts will provide a helpful quick reference for you.

We wish to pass on to you the all of the same joys and benefits our kitchen adventures have brought to us.

GRAINS COOKING CHART

GRAIN (1 cup dry) CUPS WATER COOK TIME CUPS YIELD
Amaranth 2 1/2 20 - 25 min. 2 1/2
Barley, pearled 3 50 - 60 min. 3 1/2
Barley, hulled 3 1 hr. 15 min. 3 1/2
Barley, flakes 2 30 - 40 min. 2 1/2
Buckwheat groats * 2 15 min.. 2 1/2
Cornmeal (fine grind) 4 - 4 1/2 8 - 10 min. 2 1/2
Cornmeal (polenta, coarse) 4 - 4 1/2 20 - 25 min. 2 1/2
Millet, hulled 3 - 4 20 - 25 min. 3 1/2
Oat Groats 3 30 - 40 min. 3 1/2
Oat, bran 2 1/2 5 min. 2
Quinoa * 2 15 - 20 min. 2 3/4
Rice, brown basmati 2 1/2 35 - 40 min. 3
Rice, brown, long grain 2 1/2 45 - 55 min. 3
Rice, brown, short grain* 2 - 2 1/2 45 - 55 min. 3
Rice, brown, quick 1 1/4 10 min. 2
Rice, wild 3 50 - 60 min. 4
Rye, berries 3 - 4 1 hr. 3
Rye, flakes 2 10 - 15 min. 3
Spelt 3 - 4 40 - 50 min. 2 1/2
Teff * 3 5 - 20 min. 3 1/2
Triticale 3 1 hr. 45 min. 2 1/2
Wheat, whole berries 3 2 hrs. 2 1/2
Wheat, couscous 1 5 min. 2
Wheat, cracked 2 20 - 25 min. 2 1/4
Wheat, bulgur * 2 15 min. 2 1/2

Basic cooking directions for all grains begins with measuring the grains and water into a saucepan. If you are cooking 1 cup (240 ml) of grains, use a 2-quart (2 liter) saucepan. Add 1/2 to 1 teaspoon salt if desired.

Cover the saucepan and bring to a boil over high heat. Turn the heat down to low, and steam for the recommended cooking time. Lift the lid and test the grains for tenderness. If the grains need more time, cover the saucepan and steam 5 to 10 minutes longer. If the grains need more cooking time and all the water has been absorbed, add up to 1/4 cup (60 ml) of water, cover, and continue steaming.

If tender, turn off the heat and allow the grains to rest 5 to 10 minutes before serving to fluff.

Buckwheat is the exception to the basic directions. Because the grain is so porous and absorbs water quickly, it’s best to bring the water to a boil first. Then, add the buckwheat. When the water returns to a boil, cover the saucepan, turn the heat down to low, and time the steaming process.

*Buckwheat groats are available toasted and untoasted. Cooking times are the same.

* Quinoa should be well rinsed in a fine strainer for 1 to 2 minutes to remove the saponens, a natural, protective coating which will give a bitter flavor if not rinsed off.

* Short grain brown rice is sometimes labeled sweet, glutinous, or sticky brown rice.

*Teff can be enjoyed raw as well as cooked. Sprinkle it on salads or over cooked cereals to increase fiber and nutrition.

*Bulgur wheat can be covered with 1-inch of warm water and soaked for 1 hour to soften. It is then ready to use in raw salads such as tabbouli.

BEANS AND LEGUMES COOKING CHART

BEAN (1 cup dry) CUPS WATER COOK TIME CUPS YIELD
Adzuki (Aduki) 4 45 - 55 min. 3
Anasazi 2 1/2 - 3 45 - 55 min. 2 1/4
Black Beans 4 1 hr. - 1 1/2 hrs. 2 1/4
Black-eyed Peas 3 1 hr. 2
Cannellini (White Kidney Beans) 3 45 min. 2 1/2
Cranberry Bean 3 40 - 45 min. 3
Fava Beans, skins removed 3 40 - 50 min. 1 2/3
Garbanzos (Chick Peas) 4 1 - 3 hrs. 2
Great Northern Beans 3 1/2 1 1/2 hrs. 2 2/3
Green Split Peas 4 45 min. 2
Yellow Split Peas 4 1 - 1 1/2 hrs. 2
Green Peas, whole 6 1 - 2 hrs. 2
Kidney Beans 3 1 hr. 2 1/4
Lentils, brown 2 1/4 45 min. - 1 hr. 2 1/4
Lentils, green 2 30-45 min. 2
Lentils, red 3 20 - 30 min. 2-2 1/2
Lima Beans, large 4 45 - 1 hr. 2
Lima Beans, small 4 50 - 60 min. 3
Lima Beans, Christmas 4 1 hr. 2
Mung Beans 2 1/2 1 hr. 2
Navy Beans 3 45-60 min. 2 2/3
Pink Beans 3 50 - 60 min. 2 3/4
Pinto Beans 3 1 - 1/2 hrs. 2 2/3
Soybeans 4 3 - 4 hrs 3

Begin by washing beans and discarding any which are discolored or badly formed. Check for debris in the package such as small rocks or twigs and discard them. Beans cook more quickly and their digestibility benefits with soaking in water to cover by about 3 inches (7.5 cm) for 8 hours or overnight. Discard the soak water and cook the beans in fresh water.

Some bean cookery aficionados feel that salt and seasonings added during the cooking tends to make beans cook more slowly. Since beans require lengthy cooking, we recommend adding salt and seasonings during the last few minutes and find they absorb flavor quite readily.

There are other factors which contribute to the length of cooking, such as, hard water and beans that have been dried for a long period of time. For some of the longer cooking beans we have found that soaking 24 hours and changing the soak water 2 or 3 times hastens the cooking time.

Many people are concerned with the reputation that beans have for causing flatulence. Starting your bean ventures with small amounts helps to increase your body’s enzyme production gradually. Soaking and cooking the beans thoroughly helps to break down the complex sugars (oligosaccharides) which challenge our digestive systems.

Some herbs that help the digestion of beans can be added during the cooking process. These include bay leaf, cumin, and winter or summer savory, fresh epazote (available in Hispanic markets). Many people from India maintain the tradition of chewing on dried fennel seeds or drinking a cup of fennel tea at the end of a legume meal to aid the digestion.

QUICK-SOAK METHOD: When time is limited, you can wash and pick over beans and put them into a stock pot with water to cover by 3 inches (7.5 cm). Bring to a boil and boil for 10 minutes to remove toxins. Then cover and allow to soak for 1 hour. Discard soak water, add fresh water, and cook until tender.

As a general rule of thumb, 1 cup of dried beans will yield about 2 1/2 - 3 cups (.5 to .75 liters) of cooked beans.

PRESSURE COOKING

For pressure-cooking beans you can choose to soak the beans overnight, use the quick-soak method, or forego soaking altogether. There are well-known chefs, like Emeril Lagasse, who do not soak beans before pressure-cooking.

Whether you choose to soak or eliminate that step, put the beans in the pressure cooker with 3 times as much water as beans. Cook at 15 pounds of pressure for 30 minutes for small beans. For large beans, such as limas or fava beans, pressure cook for about 40 minutes.

COOKING FRESH BEANS

Because few people actually grow beans and go through the time-consuming process of shelling and cooking them, most of the information about preparing beans refers to dried beans. However, fresh beans are delicious and easy to prepare and can often be found at farmers’ markets. Fresh black-eyed peas, garbanzos, cannellini, limas, and others offer excellent flavor and nutrition.

There are two methods of cooking fresh beans: boiling or steaming. To boil, drop the shelled beans into boiling water to cover, and boil gently for 5 to 10 minutes. You may want to add some onions, garlic, herbs of your choice, and a dash of salt to the water to flavor the beans.

To steam, put about an inch of water into the bottom of a saucepan, and place the beans into a steamer basket that fits into the saucepan. Cover the pan, and steam over boiling water for 5 to 10 minutes.

After fresh fava beans are cooked, their tough skins are usually peeled and discarded. When left on, they give the beans a bitter flavor. To peel the skins, use a small paring knife and peel away one end. Then squeeze the opposite end and the bean will slip out easily.

http://aromatherapy-at-home.blogspot.com/

Aromatherapy Book Review : Daily Aromatherapy: Transforming the Seasons of Your Life with Essential Oils by Joni Keim and Ruah Bull.

Written by Frederic and Mary Ann Brussat

Aromatherapy has been used to work wonders on the body, mind, emotions, and spirit. Natural plant extracts, known as essential oils, can activate the senses and provide a healing balm. In this creative and accessible resource, Joni Keim and Ruah Bull, who have worked in the healing arts for years, present 13 different oils for each season of the year — spring as a time for optimism and hope, summer as a time for manifestation and full expression, autumn as a time to reflect on your life and assess the health and well-being of your body, heart, mind, and spirit, and winter as a time to feel comfortable, safe and secure.

The authors want us to experience the subtle energy of each oil and so they offer seven intentional exercises, one for each day of the week: an affirmation, some emotional self-discovery questions, a ceremony, a blessing, an activity, a visualization, and a prayer. They know that many people who are involved with essential oils are “givers, nurturers, and helpers who know well how to give of themselves for others. However, many do not know how to receive well.”

The exercises in this paperback are excellent tools for those who need to practice receiving. Keim and Bull conclude that they have been moved by essential oils as healers, teachers, and friends, and they hope that we may come to know them in the same way.

Table of Content:

* Foreword by Becky Ann Green, PhD

* Introduction

* How to Use This Book

* The Spring Months: March, April, May

o March: Clearing Away, Cleansing, Releasing
+ Lemongrass to clear and cleanse
+ Bay St. Thomas for releasing fear
+ Grapefruit for releasing negative emotions
+ Juniper Berry for protecting against negativity

o April: Joy, Optimism, Hope
+ Orange for joy
+ Mandarin for optimism
+ Petitgrain for harmonious relationships
+ Bergamot for hope

o May: Creative Expression, New Beginnings, Inspiration
+ Geranium to support the feminine
+ Coriander for creativity
+ Nutmeg for support new beginnings
+ Eucalyptus for inspiration
+ Mimosa for renewal

* The Summer Months: June, July, August

o June: Clarity, Concentration, Mental Energy
+ Rosemary for mental clarity
+ Basil for concentration
+ Lemon for objectivity
+ Peppermint for mental energy

o July: Willpower, Confidence, Physical Energy
+ Pine for willpower
+ Cinnamon for self-confidence
+ Thyme to support the masculine
+ Tea Tree for energizing on all levels
+ German Chamomile for truthful expression

o August: Motivation, Manifesting, Perseverance
+ Clove for motivation
+ Ginger for manifesting
+ Ylang Ylang for passion and enthusiasm
+ Fennel for perserverance

* The Autumn Months: September, October, November

o September: Self-Reflection, Good Judgment, Intuition
+ Spruce for self-reflection
+ Fir for self-understanding
+ Bay Lauren for using good judgment
+ Clary Sage for intuition

o October: Self-Acceptance, Forgiveness, Healing
+ Palmarosa for self-acceptance
+ Roman Chamomile for forgiveness
+ Marjoram for healing grief
+ Lavender for healing on all levels
+ Champaca for receptivity to spiritual guidance

o November: Gratitude, Personal Growth, Compassion
+ Jasmine for gratitude
+ Cardamom for generosity
+ Cypress for personal growth
+ Rose for compassion and unconditional love

* The Winter Months: December, January, February

o December: Comfort, Security, Connection
+ Benzoin for comfort
+ Vetiver for feeling safe
+ Vanilla for a deep connection to Mother Earth
+ Oakmoss for a sense of abundance

o January: Peace, Trust, Spiritual Growth
+ Neroli for a sense of peace
+ Spikenard for a sense of trust
+ Myrrh to understand the spiritual perspective of emotional challenges
+ Rosewood for spiritual opening and growth
+ Immortelle (Helichrysum) for spiritual strength

o February: Oneness, Wisdom, Balance
+ Cedarwood for a direct connection with the Divine
+ Sandalwood for a sense of oneness
+ Elemi for balancing spiritual and wordly life
+ Frankincense for spiritual wisdom

* Appendix

o Best Essential Oil for...
o Alternate and Additional Best Essential Oils
o Essential Oils for Difficult Mental and Emotional Issues
o Essential Oils and Associated Archangels, Key Angelic Essential Oils
o Essential Oils and Animal Associations
o Subtle Anatomy
o Essential Oil Safety
o Aromatherapy 101

* About the Authors

Click here to see some more review for this book

http://cheaplikeme.wordpress.com/2009/02/16/how-do-you-save-your-money/

How do you save your money?

February 16, 2009 by cheaplikeme

This post over at Get Rich Slowly has drawn a lot of “me too” comments and a lot of flack for the idea being stupid. Intrigued? The guest subject pays her bills, then if she has any extra, she shuttles the money right into a savings account so she isn’t tempted to spend it.

Easy-peasy, right? But how many of us do it? I won’t ask for a show of hands.

I save money several ways:

1. I have savings accounts set up with ING Direct for an emergency fund as well as Christmas, vacation, my child’s school tuition, summer camps, etc. Mr. Cheap has his own “fun money” account there too. Every month, those accounts reach into my checking account and automatically transfer set amounts into savings. It’s like another bill and I never miss it.
2. In addition to a basic emergency fund deposit, long ago I started depositing $1 a day into my emergency savings account. Each week, that account pulls $7 into savings. I don’t even notice a transaction of that size. But in the 19 months I’ve been doing it, I’ve effortlessly saved $532, plus another $20 or so in interest over that time. $550 that feels like nothing … isn’t nothing.
3. I save change in a change jar. When the jar is full, I turn it in at Coinstar. I use the receipt to pay for groceries (the machine is at the grocery store), but then I transfer that amount to my savings account.
4. I sock away extras. If I get paid for extra work, or sell something on eBay, I transfer the money into savings. We sold some of my daughter’s old toys this fall for big bucks. She got part of it to invest in new toys and her own savings. I put the rest aside to buy her a new mattress, something she really wants.
5. From my business, I put 25% of each and every client payment into a savings account. I have to pay self-employment tax and quarterly estimated income taxes. This amount more than covers what I need to pay, which means that it leaves a nice cushion for months like this one, when an invoice got lost and a client paid late. Plus, no freaking out at tax time if I earn more one year — I’ll have the extra to cover a tax bill if need be. (When I started out and didn’t yet have a child and a mortgage, I was able to set aside 50% of each check — and at year’s end, paid off my remaining student loans in a lump sum.)

A new tool to try

I’m thinking about adding one more method. I’ve been observing myself using shopping self-restraint lately … and thinking about some big home improvements I’d like to make. I’m thinking I should make note of the small purchases I don’t make — maybe a latte, maybe an item of clothing, maybe a little something at Target — but could probably afford, or would normally buy. Then I could tally up those totals over the week and transfer the amount to an account for fixing up other areas of life. I think it just might provide the motivation to hone my attention to purchasing even more.

I’ve heard of people getting aggressive about grocery savings and then taking the “you saved $xxx today” amount from their grocery receipt and transferring it to savings.

One could do the same thing with thrift store purchases — add up how much you might have spent and pay it to yourself instead.

What do you do?

What are your little tricks for saving money? Share the wealth!

1.
on February 16, 2009 at 2:14 am sarah

I do something similar- money goes automatically into savings every week. When I finally managed to quit smoking, I figured out how much a day I was saving and started having that transferred automatically into an account, too, which serves as both a great little cushion of money and a fantastic motivator to stay quit. Cigarettes? INSANELY expensive. I’ve saved about $800 USD in 4 months, which is wonderful to see (although, conversey, horrifying to think about all the money I wasted destroying my health!).

I save all my change and bring it to my bank, too- they have a coin counter there, as long as you’re just depositing the money.

http://ferfal.blogspot.com/2009/02/update-armed-robbery.html
Sunday, February 15, 2009
Update: Armed Robbery
So I stopped by to buy a Coke and see if I could get more information.

First thing I noticed was the door closed. Now, they open the door of the shop based on your looks.

Now listen to this:
I asked her how they were doing since the robbery.

She said “which one?”

I told her the one on Friday.

She told me that yesterday morning they tried to rob them again!

One guy started banging on the door, another one tried opening the lateral door, when they found that the doors where closed and the girl retreated inside, they left.

As stupid as it sounds, keeping doors closed is a darn fine idea, I’m surprised to find out sometimes that people in USA don’t keep the doors locked at all times. This is 10 year old security, folks. It never happens until it happens to you.

She started telling me how scared she was and how her “patron” makes her work from 7 AM to 11 PM.

“Why so late?” she said “There’s no one on the streets that late”

I asked her if they get robbed a lot, she said yes. Looks like it’s a regular stop and rob, given that they have no security and that the owner figured its cheaper that way.

She told me that she needs the job a lot, but that she also has 3 kids and is worried she’ll get killed one day.

“The other day a man and a woman robbed us. The man took me to the back of the store, forced me to sit on the ground and pointed the gun at me. While the woman emptied the cash register she kept shouting ‘Shoot her! Shoot her!’”

The other customer, and 70 something old lady also buying a coke, was listening our little conversation. She said “I can’t believe we live this way”.

It’s hard for old folk in Argentina. They have meager fixed retirements and inflation is killing them. Adding to that, they are also favorite criminal targets because they are physically weak and since they are careful with money, they usually carry a bit of cash, mostly to give away if robbed so they don’t beat them to death.

I told her “I know, neither do I. But we have to adapt because this is our reality now”.

FerFAL
Posted by FerFAL at 6:38 AM

Comments to FerFAL’s post above:

9 comments:
Anonymous said...
In Hempstead NY about 22 years ago when I went to law school there, they had a liquor store whose front door was locked even during the hours they were open. The owners would buzz you in. Then you would come to a second lock door. If you looked safe, you’d get buzzed into the store.

February 15, 2009 6:43 AM
fitpro said...
Ferfal,

Gabe posted something this morning on WT asking for experts on different subjects. Your blog relates directly to the thinking of many on Warrior Talk and you would have a large audience. I’m sure there is a decent payday to be made as well.

Peace, Fitpro

February 15, 2009 8:39 AM
FerFAL said...
Fitpro, that sounds interesting.

I’m a member at WT but can’t find what you are talking about, do you have a link, please?

FerFAL

February 15, 2009 8:54 AM
FerFAL said...
I found the thread and posted there, though I think being at the other end of the continent might be a problem. :)

FerFAL

February 15, 2009 9:52 AM
Anonymous said...
Que Pasa FerFAL,

I learn a lot from your blog. I think it is your never say die attitude we admire.

If you are ever in the deep south, (or is it north to you?) I want you to stop by. I’m 3 hours north of New Orleans.

We can go to where I do my firearms training:

http://www.elitearmstraining.com/ht

You can use my CZ 75 or Glock

or M.A. training

http://www.hapkido.com

or if you want fun:

http://www.hoghunt.com

Of course, you don’t have to pay for anything.

Tomas, [email deleted]

February 15, 2009 10:08 AM
FerFAL said...
That’s very generous of you, thanks. I’ll remember to drop by if I’m ever around the area.

Take care Tomas.;)

FerFAL

February 15, 2009 10:16 AM
Lisa T said...
The only store I know of like that in our town is a coin store. They don’t have bars on the door but they do have to let you in.

In Atlanta nearby, even 10 years ago the gas stations took your money through a little slot under a window, probably bullet-proof glass. Some of the houses in older neighborhoods in Atlanta have bars on the windows. I don’t know of any in our town that do. It’s just a matter of time, and they will.

February 15, 2009 10:39 AM
KoopManDook said...
Yo Ferfy, i find your blog fascinating and glean from it what i can.Some parallels between Argentina and USA are quite scary and not so subtle. Rash, emotional behaviour leading to bloodshed/violence. Corruption at the highest levels leading to loss of consumer confidence and run on banks,etc. Anyhooo, this Author/article below draws some attention to argentina and america.Ok,Be safe & Be cool..

Keynes can’t help us now
Governments cling to the delusion that a crisis of excess debt can be solved by creating more debt—by
Niall Ferguson,Harvard

February 6, 2009

It began as a subprime surprise, became a credit crunch and then a global financial crisis. At last week’s World Economic Forum in Davos, Switzerland, Russia and China blamed America, everyone blamed the bankers, and the bankers blamed you and me. From where I sat, the majority of the attendees were stuck in the Great Repression: deeply anxious but fundamentally in denial about the nature and magnitude of the problem.

Some foretold the bottom of the recession by the middle of this year. Others claimed that India and China would be the engines of recovery. But mostly the wise and powerful had decided to trust that John Maynard Keynes would save us all.

I heard almost no criticism of the $819-billion stimulus package making its way through Congress. The general assumption seemed to be that practically any kind of government expenditure would be beneficial — and the bigger the resulting deficit the better.

There is something desperate about the way economists are clinging to their dogeared copies of Keynes’ “General Theory.” Uneasily aware that their discipline almost entirely failed to anticipate the current crisis, they seem to be regressing to macroeconomic childhood, clutching the Keynesian “multiplier effect” — which holds that a dollar spent by the government begets more than a dollar’s worth of additional economic output — like an old teddy bear.

They need to grow up and face the harsh reality: The Western world is suffering a crisis of excessive indebtedness. Governments, corporations and households are groaning under unprecedented debt burdens. Average household debt has reached 141% of disposable income in the United States and 177% in Britain. Worst of all are the banks. Some of the best-known names in American and European finance have liabilities 40, 60 or even 100 times the amount of their capital.

The delusion that a crisis of excess debt can be solved by creating more debt is at the heart of the Great Repression. Yet that is precisely what most governments propose to do.

The United States could end up running a deficit of more than 10% of GDP this year (adding the cost of the stimulus package to the Congressional Budget Office’s optimistic 8.3% forecast). Nor is that all. Last year, the Bush administration committed $7.8 trillion to bailout schemes, in the form of loans, investments and guarantees.

Now the talk is of a new “bad bank” to buy the toxic assets that the Troubled Asset Relief Program couldn’t cure. No one seems to have noticed that there already is a “bad bank.” It is called the Federal Reserve System, and its balance sheet has grown from just over $900 billion to more than $2 trillion since this crisis began, partly as a result of purchases of undisclosed assets from banks.

Just how much more toxic waste is out there? New York University economistNouriel Roubini puts U.S. banks’ projected losses from bad loans and securities at $1.8 trillion. Even if that estimate is 40% too high, the banks’ capital will still be wiped out. And all this is before any account is taken of the unfunded liabilities of the Medicare and Social Security systems. With the economy contracting at a fast clip, we are on the eve of a public-debt explosion. And similar measures are being taken around the world.

The born-again Keynesians seem to have forgotten that their prescription stood the best chance of working in a more or less closed economy. But this is a globalized world, where uncoordinated profligacy by national governments is more likely to generate bond-market and currency-market volatility than a return to growth.

There is a better way to go: in the opposite direction. The aim must be not to increase debt but to reduce it.

This used to happen in one of two ways. If, say, Argentina had an excessively large domestic debt, denominated in Argentine currency, it could be inflated away — Argentina just printed more money. If it were an external debt, the government defaulted and forced the creditors to accept less.

Today, America is Argentina. Europe is Argentina. Former investment banks and ordinary households are Argentina. But it will not be so easy for us to inflate away our debts. The deflationary pressures unleashed by the financial crisis are too strong — consumer prices in the U.S. have been falling for three consecutive months. Nor is default quite the same for banks and households as it is for governments. Understandably, monetary authorities are anxious to avoid mass bankruptcies of banks and households, not least because of the downward spiral caused by distress sales.

So what can we do? First, banks that are de facto insolvent need to be restructured, not nationalized.(The last thing the U.S. needs is to have all of its banks run like Amtrak or, worse, the IRS.) Bank shareholders will have to face that they have lost their money. Too bad; they should have kept a more vigilant eye on the people running their banks. Government will take control in return for a substantial recapitalization, but only after losses have been meaningfully written down. Those who hold the banks’ debt, the bondholders, may have to accept a debt-for-equity swap or a 20% “haircut” — a disappointment, but nothing compared with the losses suffered when Lehman Bros. went under.

State life-support for dinosaur banks should not and must not impede the formation of new banks by the private sector. It is vital that state control does not give the old, moribund banks an unfair advantage. So recapitalization must be a once-only event, with no enduring government guarantees or subsidies. And there should be a clear timetable for “re-privatization” — within, say, 10 years.

The second step we must take is a generalized conversion of American mortgages to lower interest rates and longer maturities. About 2.3 million U.S. households face foreclosure. That number is certain to rise as more adjustable-rate mortgages reset, driving perhaps 8 million more households into foreclosure and causing home prices to drop further. Few of those affected have any realistic prospect of refinancing at more affordable rates. So, once again, what is needed is state intervention.

Purists say this would violate the sanctity of the contract. But there are times when the public interest requires us to honor the rule of law in the breach. Repeatedly in the course of the 19th century, governments changed the terms of bonds that they issued through a process known as “conversion.” A bond with a 5% return was simply exchanged for one with a 3% return, to take account of falling market rates and prices. Such procedures were seldom stigmatized as default.

Another objection to such a procedure is that it would reward the imprudent. But moral hazard only really matters if bad behavior is likely to be repeated, and risky adjustable-rate mortgages aren’t coming back soon.

The issue, then, becomes one of fairness: Why help the imprudent when the prudent are struggling too?

One solution would be for the government-controlled mortgage lenders and guarantors, Fannie Mae and Freddie Mac, to offer all borrowers — including those with fixed rates — the same deal. Permanently lower monthly payments for a majority of U.S. households almost certainly would do more to stimulate consumer confidence than all the provisions of the stimulus package, including tax cuts.

No doubt those who lost by such measures would not suffer in silence. But the benefits would surely outweigh the costs to bank shareholders, bank bondholders and the owners of mortgage-backed securities.

Americans, Winston Churchill once remarked, will always do the right thing — after they have exhausted all other alternatives. If we are still waiting for Keynes to save us when Davos comes around next year, it may well be too late. Only a Great Restructuring can end the Great Repression. It needs to happen soon.

Niall Ferguson is a professor at Harvard University and Harvard Business School, a Fellow of Jesus College, Oxford, and a senior fellow of the Hoover Institution. His latest book is “The Ascent of Money: A Financial History of the World.”

February 15, 2009 3:51 PM
Lergnom said...
FerFAL;
I was pleased to discover your blog after reading your USENET postings on the economic crisis in your country. Parts of Philadelphia, my home town, have similar disadvantages, but not to the degree you deal with every day. For example, one of the fast-food stores in a run-down part of the city does not allow customers to enter. They have only a drive-through window with a rotating security pass-through to allow safe transfer of money and food.

February 16, 2009 7:17 AM
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