Why is it that so many survival foods come from a time long forgotten? Some of the most well-known survival foods are so old, it’s hard to even peg their origin. They are often so effective that people of different nations figured out similar foods along their way.
The reason for this is simple. Every good survival food must have five certain features:
1. Minimal Ingredients
Survival foods should have very few ingredients. The fewer things that go into it, the fewer things that can spoil (and usually, the easier it is to make). Also, you can replicate these foods more easily if there are fewer ingredients.
2. Long Shelf Life
Probably the most important part of all of these features is the shelf life. What good is a “survival food” if you only have a week to eat it? We are looking for things that can stand the test of time, outside of refrigeration.
Since we are so concerned with shelf life, it’s important that survival foods be nonperishable food items. In other words, things like fresh fruits, vegetables, or meats are not great options because of how quick they spoil. These foods would be called perishable.
Survival foods should be foods that have a great shelf life, and these are called nonperishable.
4. Calorie and/or Nutrient Dense
While survival foods don’t always have to be the most healthful foods in our pantry, we do want them to be dense. Some are nutrient dense, like pemmican, which packs the punch of meat and healthy fats. Others, like bannock, are going to pack a serious calorie punch. Our recipe will add other things like cherries and rosemary.
We have to be able to stomach the survival food, otherwise, what’s the point? If we cannot bring ourselves to eat it, there is really no point in having it on hand. Some foods, like hardtack, can be questionable when it comes to being edible. For those of you who have tried it, you know what I mean.
Bannock was created both in Europe and North America. A similar version was made by the Native Americans using corn. We are going to focus on traditional bannock, which has Scottish roots.
This survival food has always reminded me of hardtack. It’s certainly more of a bread than the unleavened tiles of hardtack, but they can be similar in some sense. I love this food because it’s very easy to make and takes very few ingredients. It can also be produced on the go, but we will discuss that later.
In the recipe that follows, we are going to add fresh rosemary and dried cherries to make it healthier and more nutritious. These will also add flavor to an otherwise boring survival bread. The sugar-laced cherries have great staying power and add calories. The rosemary will merely dry further over time. These ingredients will not affect shelf life.
- 4 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Tablespoon Sugar
- 1 3/4 Cup Dried Fruits (cherries)
- 1 Teaspoon Chopped Rosemary
- 1 1/2 Cups Buttermilk or Sour Milk, Reserve 1 tablespoon
1. Preheat your oven to 300 degrees.
2. In a medium-sized bowl, combine all of your dry ingredients except for the cherries and rosemary. Thoroughly mix them together before moving to the next step.
3. Now that you have a bowl full of dry ingredients make a well in the center. This will be for your buttermilk. You may not need all of the flour to create the bread, and this method will allow you to control your dough better.
4. Chop your cherries and rosemary into very fine pieces.
5. Add the buttermilk to the well and begin to slowly incorporate flour from the sides. Do not collapse the sides of the well. This allows you to keep control of the dough consistency. This technique is used in any type of dough making and is great to practice. You will have leftover flour to coat the table and to use while you knead the dough.
6. Once the mix becomes stodgy and pasty, you can add your rosemary and dried cherries. At this point, you are going to dump the dough out onto a floured surface.
7. Work the dough and add flour until it becomes less sticky and the cherries and rosemary are fully incorporated. You will know when you have worked it enough and added enough flour because it will stop sticking to the surface.
8. At this point, you are ready to begin baking the bannock. I keep the bottom of a planter in my oven for making pizza and bread. This stone works well with the bannock as well. Bake the bannock for 20 minutes until it has started to brown a bit.
9. Remove the bannock and allow it to rest and cool.
Storage and Eating
After the bannock has completely cooled, it can be sliced and served or sliced and stored. The best storage method is to keep it whole until you need it. If you leave it uncovered, it will get very hard in a couple days. It will likely last in this state best. Of course, freezing it would be the very best way to keep it for a really long time. But if you don’t have that option, keep it hard and dry.
Dip it into some coffee-like biscotti or just crunch on it. It’s bannock. It’s not a scone, but it will keep you alive, and the herbs and cherries will add all sorts of interesting nutrients and flavor to it.
Most importantly, this is the type of mix that can be made on the go. If you store your dry ingredients in a Ziploc bag and your buttermilk in another, the two can be combined to create bannock while you’re on the move. You can cook this food by wrapping the dough on sticks and holding it over a campfire.
You can cook the bannock directly on a hot rock, also. Leave it for about 3-4 minutes on one side, then flip and finish for another 3 minutes on the other side.
Because of its versatility and ability to meet all of the above-mentioned criteria for survival food, bannock is definitely something you should learn to make.
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This article first appeared on urbansurvivalsite.com See it here
4 No Cook Meals For Surviving The Pandemic And Food Supply Shortages
When it comes to your food supply, you just can’t risk not having enough. These no cook meals will be a great addition to your food supply planning. Check out the recipes below!
No Cook Meals to Help You Through the Pandemic
As of the writing of this article, there are 20 meat processing plants that have been shut down due to COVID-19 infections. We have been worrying about these types of effects on our food supply for months now, and this is the first real sign of how infections can affect the food supply.
When you walk into a supermarket, you might not see all the choices you had in the past. An empty meat case is a humbling thing for your eyes to fall upon. It’s the shocking realization that the seemingly infinite supply of chickens, pigs, and cows that are butchered for us has begun to run dry!
To deal with this issue, we are going to present four no cook meals that will help you create dinners at home that will feed your family without worrying so much about what’s available, or unavailable, in the meat case.
1. Smashed White Bean, Avocado and Salted Pork Sandwiches
As preppers we get beans. There are a bunch of ways to use beans and this a great example of how you can pack a sandwich with great nutrition and protein.
Serving: Makes 4 sandwiches
- Can of White Beans
- Olive Oil
- 1 Avocado
- 8 Slices of Whole Grain Bread
- 8 Slices of Salted Pork (Prosciutto, Ham, Virginia Ham)
- Begin by draining your beans in a colander then smashing them up in a bowl add a few glugs of olive oil, salt, pepper. This little mix is delicious. If you add some minced rosemary, you can even turn this into a delicious dip.
- Pit your avocado and cut it in half and then quarters lengthwise. Leave the skin on.
- Lay the bread out on a clean work surface for assembling the sandwiches.
- Spread your mashed bean mix onto one side of the bread.
- Peel your avocados and slice 1 quarter for each sandwich. Spread slices over the bean spread.
- Add a few slices of your pork to over the top of the avocado.
- You can finish this sandwich with some lettuces, fresh sprouts, or just eat it as is.
2. Delicious Crab Salad
Canned crab is a protein option that will likely be around through much of this meat crisis. It does have to be kept in refrigeration, but it’s delicious and this chipotle mayo salad is great in the spring and summer.
- 1 Can of Crab Meat
- 1 Bunch of Asparagus
- Chipotle Mayo
- 1 Bunch of Green Onions
- 1 Bunch of Cilantro
- Drain your crab in a colander and set it in the sink.
- Slice your asparagus into 1-inch pieces. Throw them into a bowl.
- Thinly slice your onions and your cilantro and throw that into the bowl, as well.
- Gently toss in the crab meat.
- Squirt on enough Chipotle mayo to coat everything and toss gently not to break up the crab meat.
- Chill in the fridge and serve.
3. Simple Greek Salad
The combination of simple summer ingredients makes for an incredible quick salad that you could add other proteins, too, if you wanted. These could be canned meats.
- 2 Large Tomatoes
- 1 Cucumber
- 1 Red Onion
- ¼ Cup of Feta Cheese
- A Few Sprigs of Fresh Mint
- ½ Cup of Kalamata Olives
- Balsamic Dressing
- I like to cut the tomatoes in large chunks and have them kind of be the main course in this salad. Peel and slice your cucumber in half. Remove the seeds and either dice or slice in half-moons.
- Peel and slice your red onion in half. Julienne your, or thinly slice, your half onion.
- Add all these ingredients to a bowl. Finely slice your mint.
- Add your olives, crumbled feta, and mint to the bowl and add enough dressing to coat everything.
- Stir it up and allow this to chill for at least an hour for the flavors to really blend.
4. Mediterranean Tuna Lettuce Wraps
Using some similar ingredients and adding a protein like tuna, you can create some delicious lettuce wraps. The key to a good lettuce wrap is to have most of the items around the same size. So, consider that when you are preparing this dish.
- Iceberg or Butter Lettuce
- Canned Artichokes
- Canned roasted Red peppers
- Fresh Cucumber
- Feta Cheese
- Minced Olives ¼ Cup
- 2 Cans of Tuna
- Green Onions
- Start by peeling all the full leaves from your lettuce. Set them on a plate either cover them with a wet paper towel or put them back into the fridge.
- Dice the peppers, artichokes, and cucumbers into cubes. Go no larger than ½ an inch.
- Thinly slice your green onions and basil and add them to a bowl with your diced vegetables. Add your loves to this bowl and mix them thoroughly.
- Crumble your feta cheese over the mixture.
- Drain your tuna thoroughly and then add that to the bowl, as well.
- Gently toss this mixture. Try not to break up the tuna and the cheese too much but incorporate it thoroughly.
- If you want, you can add some olive oil to the mix or a few glugs of balsamic vinegar. It’s also delicious just how it is.
- Scoop a few tablespoons into a lettuce leaf, wrap it up and eat up!
These no cook meals should help lessen the stress you feel when thinking of what to feed your family. If you don’t have the specific ingredients, use your creativity, and use what you have. You might discover a new recipe while you’re at it!
What’s your favorite no cook meal recipe? Please share it with us in the comments section!
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This Article Was First Found at survivallife.com Read The Original Article Here
Billionaire Whistle Blower: Wuhan Coronavirus Death Toll Is Over 50,000
- Exiled Chinese businessman Guo Wengui recently revealed leaks from Wuhan crematoriums. He claims based on the number of bodies their furnaces are burning, the death toll could be as high as 50,000.
A Chinese billionaire and whistleblower who lives in U.S. exile says Wuhan crematoriums have burned 50,000 coronavirus victims. | Credit: Chinatopix via AP
- The official coronavirus death toll in China is a little over 800. But an exiled Chinese businessman says crematoriums are leaking the real figure.
- A billionaire whistleblower alleges Wuhan has crematoriums working 24/7. He claims they’ve cremated some 50,000 coronavirus victims.
- Guo Wengui is a Chinese billionaire living in exile in the United States.
The official coronavirus death toll is some 800 people in China. The current official death toll worldwide, outside of China, is 774. But a Chinese billionaire with a history of blowing the whistle on his former government says the real figure is much higher.
Exiled Chinese businessman Guo Wengui recently revealed leaks from Wuhan crematoriums. He claims based on the number of bodies their furnaces are burning, the death toll could be as high as 50,000. Wengui made the bombshell allegations in an interview with former White House chief strategist Steve Bannon.
Whistleblower: 1.5 Million Coronavirus Cases In China, 50,000 Coronavirus Deaths In Wuhan
He also claims to have inside information that there are 1.5 million confirmed coronavirus cases in China. Wengui is emphatic that these are not merely quarantined or “under observation” but confirmed cases of coronavirus infection:
China has struggled to contain the coronavirus. But it has also struggled to contain public outcry against censorship and tight control of information. Dr. Li Wenliang, who sounded the alarm about the disease, succumbed to an infection and died this week. The Chinese government arrested him for blowing the whistle.
Then officials tried to suppress news of his death. Afterwards, millions of Chinese citizens saw the hashtag #IWantFreedomOfSpeech on Mandarin language social media. But the Chinese government censored that too.
Are Wengui’s Crematorium Claims Credible?
Watch VICE’s 2017 profile on Guo Wengui. At the time, he published bombshell documents alleging corruption in the Chinese government. He got the attention of the media and reportedly the U.S. State Department.
5 Types Of Ammunition To Stockpile For A Collapse
Every prepper knows it’s a great idea to stockpile ammunition when preparing for a major disaster.
You can use it for hunting, self-defense, or barter.
But which types of ammo should you stockpile?
If you plan on bartering, then you don’t want a bunch of calibers that nobody wants. And that’s just one consideration.
In this video, Reality Survival & Prepping talks about what he thinks are the 5 best types of ammunition to stockpile for a collapse.
Here are his picks:
- .22 LR – Very common, good for hunting small game, very light and small.
- 9mm Luger – Great for self-defense, fits in a wide variety of handguns.
- 5.56×45mm or .223 Remington – Also very common, cheap and effective.
- .308 Winchester – Widely used, works in AR10 and bolt-action platforms.
- 12 Gauge – You can do a lot with it — hunt, defend yourself, etc.
In the video below he makes a much more detailed case for each caliber. What do you think of this list?
This article first appeared on urbansurvivalsite.com See it here
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