Being Prepared - Updated Basic Food List On Page One

bump to get it back in my list. I forgot you did this thread.
Thanks !

With all respect OP, your food list is a recipe for disaster nutritionally. I suggest you research ketogenic diets, they are much better suited for a survival scenario.

Well done WA!



Last Edited by Cheyenne on 09/22/2014 11:09 PM

This should be in your preps also!

Here are some of the best uses for Epsom Salt:

But first, a little history: Epsom salt or magnesium sulfate, is a naturally occurring mineral first discovered in in Epsom, England. Usually we use them as bath salts, and for manufacturing beauty/household products. Gardeners can even use this stuff to improve crops. Magnesium and sulfate are vital for optimal health. Magnesium contributes to 300 enzyme reactions, reduces inflammation, improves muscle and nerve function. Sulfate another key ingredient for the formation of brain tissue, joint proteins, it helps to improve nutrient absorption, and flushes toxins! Did you know that almost 80% of the Americans have a magnesium or sulfate deficiency? But don’t worry, Epsom salts can help restore your magnesium and sulfate levels.

Foot-hand Soak
Add about a half cup of Epsom salt to a large bowl of warm water and soak your feet or hands for about 20 minutes:
• Softens rough skin
• Soothes aches
• Naturally cures odors
• Helps tired feet relax
• Helps naturally relieve athlete’s foot
• Treat nail fungus
• Combats gout
• Help remove splinters

Health benefits of an Epsom Salt bath:
• Detoxes harmful toxins
• Helps increase sleep quality
• Improves circulation and heart health
• Boosts magnesium and sulfate levels
• Relieves muscle aches
• Softens skin
• Improves nerve function
• Natural stress-relief
• Reduces swelling of sprains and bruises
• Prevents or can ease headaches
• Improves the ability for the body to use insulin
• Soothes itchy or damaged skin
• Improves the absorption of nutrients

Mosquito Bites
Add 2 Tablespoons of epsom salt to 1 cup of water and soak a clean cloth.
Press the cloth on a bite for a few minutes to soothe irritation.

Using Epsom Salt For Whiter Teeth:
It’s easy. 1 part Epsom salt, one part water and mix well. Then just brush your teeth as normal and gargle:
• Fights periodontal diseases
• Whitens your teeth

Exfoliate
Mix equal parts Epsom salt and olive, coconut or almond oil in a small dish or in your hands and gently rub it on your skin to exfoliate your face or any other area of the body.

You can even make your hair Wavy:
Mix 1 cup warm water, 2 teaspoons of epsom salt and 1 teaspoon of conditioner in a spray bottle and spray in your hair and mess it about. Let it dry and boom! Hello wavy.

Clean tiles easily with epsom salt:
Add half a cup of epsom salt to a gallon of warm soapy water and you should be pretty surprised at the results.

Organic Fertilizer:
Tomatoes, roses, and palm trees in particular love Epsom salts. All that’s needed is a little Epsom salt in the soil while the plant is blooming and the plant will produce much larger, healthier fruit or flowers. You can also add Epsom salts to the watering of your plants to increase flavor, enrich color, and stimulate growth.
Try 1 spoon of epsom salt in a gallon water and soak each plant.
You can even do this for your lawn. Add 2 tablespoons to every gallon. This is also great for keeping slugs, insects and weeds under control.

Keeps the raccoons away!
Just sprinkle some around any trash areas outside that seem to be causing you problems and usually they will find somewhere else to scavenge.

How about some suggestions??

Thank you Gomez and Cheyenne!

My "go-to" thread.

:bravo:

I'll be annoying you all here next........

Looking for those suggested fruit cake recipes!!!

Fruit Cake Type Recipes (by request- do not shoot the messenger!)

FRUIT COCKTAIL BREAD
1/3 c. whipped butter
2/3 c. sugar
2 eggs
1/4 c. milk
1 (17 oz.) fruit cocktail, drained
2 c. flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in milk. Add fruit cocktail and nuts; mix well. Add combined dry ingredients, mixing just until moistened. Pour batter into greased and floured 9x5-inch loaf pan. Bake at 350 degrees 50-55 minutes or until wooden pick comes out clean.

Coconut Loaf
1/2 cup butter, softened
1 cup sugar
2 Eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1-1/4 cups flake coconut
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Trail Mix Fruitcake (seriously fabulous!)
1 1/2 cups packaged trail mix, divided
2 cups Granulated Sugar
2 cups whole wheat flour
1 1/4 cups canola oil
4 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large Granny Smith apples, peeled and chopped into 1/2-inch pieces
Instructions
Preheat oven to 325°F. Grease 9-inch Bundt pan; set aside. Process 1 cup of trail mix in food processor for 30 seconds. Chop remaining 1/2 cup into 1/4-inch pieces. Place trail mix and remaining ingredients into large bowl; mix until fully combined. Place into prepared pan. Bake 55-60 minutes until top of cake is firm. Remove from oven; cool on wire rack approximately 30 minutes before removing cake from pan.

Dried Plum Filled Oatmeal Bars
1 1/2 cups (about 9 ounces) coarsely chopped dried plums
1/3 cup apricot jam
No-stick cooking spray
2 cups rolled oats (old fashioned or quick, uncooked)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 1/2 tablespoons melted butter or margarine
Powdered sugar (optional)
Directions
In medium bowl, combine dried plums and apricot jam; set aside. Lightly spray 8-inch square baking pan with no-stick cooking spray. In large bowl, combine oats, sugar, flour, cinnamon, salt and soda; mix well. Lightly beat together egg and butter; add to oats mixture, mixing until crumbly. Press 2 cups of mixture into bottom of prepared pan. Spread dried plum mixture over oats; sprinkle remaining oat mixture over top. Bake at 350°F oven 20 to 22 minutes or until deep golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar, if desired; cut into 16 bars.

Plum-Good Peanut Bars
No-stick cooking spray
1 cup packed brown sugar
1/2 cup crunchy peanut butter
2 tablespoons butter or margarine, softened
1/2 cup fat free milk
1 egg
1 teaspoon vanilla extract
1 cup rolled oats (old fashioned or quick, uncooked)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (about 6 ounces) coarsely chopped dried plums
Powdered sugar (optional)
Directions
Heat the oven to 350°F. Lightly spray 13- x 9-inch baking pan with no-stick cooking spray. In mixer bowl, beat together sugar, peanut butter and butter on medium speed until creamy. Add milk, egg and vanilla; beat well. Combine oats, flour, baking powder and salt; add to peanut butter mixture, mixing on low speed until blended. Stir in dried plums. Press evenly into prepared pan; bake 24 to 27 minutes or until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar, if desired; cut into 32 bars.

Dried Plum Spice Cake
12 ounce (1-1/2 cups) pitted dried plums
2 cups all-purpose flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 - 1/2 teaspoon ground cloves
1/2 cup cooking oil
3 eggs
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/2 cup chopped walnuts
Directions
1. Grease and flour a 3-quart rectangular baking dish; set aside. In a medium saucepan cover dried plums with water. Heat to boiling; reduce heat. Simmer covered, for 20 minutes or until tender. Drain, reserving 2/3 cup of the liquid (add water, if necessary. Chop plums. Stir together 2 cups flour, 1-1/2 cup sugar, baking soda, cinnamon, nutmeg, salt, and cloves. Add reserved plum liquid and oil. Beat with an electric mixer on medium speed just until moistened. Add eggs; beat 1 minute more. Stir in plums. Pour into prepared baking dish.
2. For the crumb topping, combine 1/2 cup sugar and 1/4 cup flour. Cut in butter until crumbly.
3. Sprinkle cake with crumb topping and nuts. Bake in a 350 degree F oven for 35 minutes or until a toothpick inserted near center comes out clean. Serve warm. Makes 16 servings

Dried Plum & Toasted Oat Muffins
1¼ cups old-fashioned rolled oats
1 cup flour
½ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon allspice
1 cup buttermilk
3 tablespoons oil
1 large egg
1 cup pitted dried plums, diced
Directions
1. Preheat the oven to 400°F. Line 12 muffin cups with paper liners. Place the oats in a baking pan and bake, stirring once, until toasted and lightly browned, about 10 minutes. Transfer to a food processor and pulse until finely ground.
2. Transfer the oats to a large bowl and stir in the flour, brown sugar, baking powder, baking soda, salt, and allspice.
3. In a medium bowl, stir together the buttermilk, oil, and egg. Make a well in the center of the oat mixture and pour in the buttermilk mixture, stirring until just combined. Fold in the dried plums. Do not over mix.
4. Spoon the batter into the muffin cups. Bake 15 to 17 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack. Makes 12 muffins

I made all of these last year at the holidays as gifts for neighbors. They were a hit.

:munch:

Those are NOT my grandma's fruitcakes!!!! Those look so yummy I can't wait to try them out!!!!

Fruit cakes get a bad rap because everyone thinks of the ones with the red & green cherries.

Thanks buddy, looks like I get Honorable Mention with the Plague Formulas.

Good of you to post them here.

I did not see Dr. Shultz formula though.....

Thanks for the fruit cake recipes too!

Here is some of Ray's email to me today:

Michael:

The first two formulas are what you were looking for. They are the best of the best. They are the ones I would use. As Dr. Christopher said, about his anti-plague formula, it will cure anything that's plaguing you. And yes for much of those, there are better remedies, but over all, this still works. To understand why, you need to understand what each herb does (what are its properties).

When you study the plague and what we learned from it, you'll understand why each herb is used.

Now days we have even better and simpler remedies, such as MMS, especially if Willard Water with colloidal silver water is used to make it. Each of these have special properties that add to its effectiveness.

Let me give you a little background on both Dr. Christopher and Schulze. Christopher was the top herbalist until Dr. Schulze came along. Schulze and I both studied under Christopher. Schulze is still alive and lives in the Los Angeles area. He stopped practicing due to the legal and political pressures exerted by the medical monopoly. Christopher is now dead and his work is carried on by his sons which I don't know, having never met them.

Both Christopher and Schulze got interested in herb out of necessity Both had heart conditions that would have killed them and only herbs held a promise of living. Christopher went on to an herbal college in Canada and from there to a pharmacy school on herbs in Los Angeles. Both of those schools no longer exist.

Schulze learned from Christopher, after which he was self-taught, and became world famous for curing every case where the patient would follow his advice. His specialty was so-called Incurable diseases, If you want to learn about Schulze's work, you can read about it in the attached book. My book (still being developed) "The Lord's Pharmacy" will cover all the most successful herbalists.

Schulze has a website http:www.herbdoc.com that is loaded with videos and very valuable subjects!!!

Unlike the medical profession, Christopher taught, "there are no incurable diseases, but there are incurable people." due to their attitude and Schulze proved it. There are some cures that are slow and then there are some that are fast. It's all a matter of technique. I've studied them all.

I was most successful in curing ailments caused by mental attitudes. I considered specializing in that field after experiencing a number of successes. However, I decided against it because I was not willing to invest my time in fighting the medical monopoly. As it turned out I've now learned how to beat them, but it took me some 25 years to learn how to do that and you need enough people to insure an honest government. Actually enough people that can force an honest government. That means that you need at least 50 patriots that are actually motivated to do what needs to be done. Most patriots are simply not motivated, they have not been hurt badly enough to get them to do anything about what's wrong with our system.

It really requires enough people who are passionate enough about freedom to act on that subject. Most are more interested in complaining about what's wrong rather than doing something about it.

There are problems that we can do something about and there are problems that we can't. If we focus on solving those we can deal with, in time we'll be able to deal with the others. That's because once you solve the easier ones, you'll have a much bigger following and thus a much bigger force to be reckoned with. That's called "work smarter, not harder."

From Ray Hall's Book "The Lord's Pharmacy"

Dr. Schultz "Anti Plague" formula.

1 part Cayenne Pepper, hottest you can get.

1 part fresh onions again hottest you can get.

1 part fresh Garlic cloves.

1 part grated Ginger Root.

1 part Horseradish Root

Ingredients should be Highest Quality and Freshest available.

Mix in a glass jar 3/4 full. Fill with raw unfiltered undistilled cider vinegar. Cover and shake jar VIGOROUSLY.
(You are making a tincture).
Set in a dark place, minimum 14 days.
Shake every day.

After tincture has finished soaking process, strain all solid matter leaving only liquid. Bottle in dark glass bottles and label them.

For unknown reasons the Gravitational effects of the moon's cycle seems to have an effect on making tinctures.
Therefore if possible begin on new moon and finish on or before next full moon, at least 14 days.

Dosage.

1 table spoon up to 1 ounce per administration.

Repeat as often as needed. one to eight times per day or more.

Swish around mouth 'for a while'.

Gargle and let 'seep' down throat.

"Bad Bugs Hate This Stuff".

There you have it, From Dr. Schultz. One of the most famous Herbalists in the world.

My Grandfather would buy Herbs from no one else.

Seems to be almost exactly Like Mark Koernke's formula. Although Mark's used Liquor instead of of cider.

Tinctures are made with one or the other, based on properties of the Herbs, whether oily or more watery is my understanding.

Bug me enough and I will post another recipe later.

(this was done by WhiteAngel, thanks girl!)

Good to see this thread going again. I still have more things to buy up this month.

Uh oh, she's back to the mask.........

You are all Welcome.

Thank Mr. Ray Hall.

One of my favorite sayings is "The Lord Provides".

Always when needed most.

Who would have ever thought one of my few, most valued friends......

Would be a man that studied with the only Herbalist My own Grand Father would buy Herbs from.....

Strange coincidence?

Or God's Providence?

I emailed Ray this morning to ask if his book "The Lord's Pharmacy" is in print. I do not think so, I believe it is one of 10 books he is working on now, Instead of pushing his new law book and making sales........

"The Lord Provides"
Michael///KD0WSJ


Last Edited by HnryBwmn///KD0WSJ on 10/01/2014 05:57 AM

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Last Edited by WhiteAngel on 02/19/2022 10:59 PM

Glad to see you here

If you drink water from a tap, you are drinking chlorine. A drop of bleach will not hurt you and it will kill germs. Just leave the lid off for 30 minutes to an hour if you are worried about it and it will evaporate.

Well, it was a frustrating day. Been saving up to make a large purchase at the LDS warehouse, only to find out most of them have gone to prepacked #10 cans. Most don't even care bulk goods anymore. I planned to get 300 lbs of wheat that would have cost me $69. Now just for a case of #10 (6 cans) at 33lbs it will cost me $19.20.

Sorry for referring everyone to their warehouses.

I will have to bulk up at Costco. At least if packaged in Mylar with an oxygen absorber, flour will be good for 10 years.

What about salvage stores? The quantity may not be considered "bulk" but it may price out the same or better.

Heard of them. What would you look them up under?