Yummy Food!

Even if the weather hasn't cooled off where you live, the coffee shops have declared that it's autumn. Here's how to make your own Pumpkin Spice Latte.:

By Daisy Luther – The Organic Prepper

Even if the weather hasn’t cooled off where you live, the coffee shops have declared that autumn has arrived by rolling out their Pumpkin Spice everything.

But…there are a couple of kickers.

First of all, who can afford a daily diet of $5 coffees? If you count Sept. 1 through Nov. 30 as “fall” and you consume a pumpkin spice latte every day, that’s 91 days. At $5 a pop, if you only have one per day, that is a whopping $455 in pumpkin spice beverages.

Secondly, ick.

If you read about the ingredients in the be-all, end-all pumpkin spice latte, the one from Starbucks, you’ll find that it doesn’t even contain pumpkin. Here is the ingredients list, right from Starbucks.

Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents].

For a breakdown on why these ingredients aren’t things you want in your day-to-day diet, check out Food Babe’s breakdown of the PSL here.

But you can do better. Much, much better.


With a DIY Pumpkin Spice Creamer, you can have your own fancy coffee beverage at a fraction of the price, any time you want. And it’s WAY better for you, too. Here’s what you need.



  1. In a small saucepan, use a low heat to bring your milk and sugar (or other sweetener) to a simmer.
  2. Stir in all of the other ingredients, whisking constantly.
  3. Simmer for a couple of minutes until the ingredients are incorporated. Your spices will not dissolve, so unlike the coffee shop variety, your real, delicious, actual spices will speckle your creamer with goodness.
  4. Allow the mixture to cool, then pour it into a Mason jar.
  5. Store it in the refrigerator and use liberally in your coffee.

Note: the mixture WILL separate. You’ll have to shake it well before using it.

If you want to be fancy, put some whipped cream on top and sprinkle a teeny bit of pumpkin spice on it.

That’s it. Simple. Frugal. Delicious.

(And way better for you than the stuff those other guys want to charge you $5 for!)

This article first appeared at The Organic PrepperHow to Make Your Own Pumpkin Spice Latte Creamer

About the author:

Daisy Luther is a single mom who lives in a small village in the mountains of Northern California, where she homeschools her youngest daughter and raises veggies, chickens, and a motley assortment of dogs and cats.   She is a best-selling author who has written several books, including The Organic Canner,  The Pantry Primer: A Prepper’s Guide to Whole Food on a Half-Price Budget, and The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource.  Daisy is a prolific blogger who has been widely republished throughout alternative media. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health, self-reliance, personal liberty, and preparedness. You can follow her on Facebook, Pinterest,  and Twitter,.



By Pamela Bofferding – Ready Nutrition

Cranberries are a beautiful addition to any dinner plate. Their rich color dresses everything up and adds a touch of complex sweetness. Cranberries are also extremely healthy—they are chockfull of antioxidants and proanthocyanidins (or PACs) that help to prevent the adhesion of certain of bacteria (these anti-adhesion properties inhibit the bacteria associated with E. coli, and potentially those associated with gum disease and stomach ulcers as well). Cranberries are also rich in phytonutrients, giving you an upper hand at combatting various illnesses. Women have long-been using cranberry juices and extract to treat and avoid urinary tract infections.

With Thanksgiving around the corner, you might find yourself with an abundance of cranberries on hand. Resist the urge to make typical cranberry sauce and call it a day–the following recipes show a few exciting ways to change things up. And don’t limit yourself to the holidays! These dishes taste great year round.

Cranberry Red Wine Relish

This recipe is a kind of adult version of the classic cranberry sauce. Tasty and colorful, if you make big batches you can put them in mason jars for beautiful holiday gifts for your friends and neighbors.


  • 1 1/2 cups white sugar
  • 1 1/4 cups dry red wine (this is a fancy one I use during the holidays)
  • 12 ounces fresh cranberries, rinsed and sorted
  • 1 cinnamon stick
  • 2 tablespoons orange zest, cut into slivers


  1. Combine sugar and red wine in a medium saucepan. Bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Reduce heat and simmer, stirring often until most of the cranberries have burst (about 15 minutes). Remove from heat and chill before serving.

Cranberry Chutney

Again, this is a bit of a more festive take on classic cranberry sauce. Perfect with turkey and other holiday dinners.


  • 12 ounces (or 1 package) fresh cranberries
  • 1 orange, peeled, tough membrane removed, chopped or 1 small can pineapple tidbits, drained
  • 1/4 cup orange juice
  • 2 tablespoons agave nectar
  • 1 large apple, peeled, cored, chopped
  • 1/4 cup chopped pecans or walnuts
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cumin


  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
  2. Chill until serving time; freeze surplus in small containers.

Sweet Wheat Berry Cranberry Salad

Wheat berries are a versatile whole grain. Learn more about how to use them here.


Makes 8 servings

  • 2 cups wheat berries
  • 1/2 cup walnuts or pecans, chopped
  • 1/4 cup apples, diced
  • 1/2 cup carrots, shredded
  • 1/2 cup dried cranberries

For Dressing:

  • 1 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • 2 teaspoons cinnamon
  • salt to taste


  1. For salad: In a large bowl, mix together all ingredients.
  2. For dressing: In a small bowl, whisk together ingredients for dressing. Pour the dressing over the salad and gently toss. Refrigerate the dressed salad to allow the flavors to meld before serving. Serve it cold or heat it up for a breakfast cereal.

Cranberry Quinoa with Cilantro

The stronger cranberry flavor plus cilantro in this dish is a real compliment to the quinoa, which can be a bit bland. Note that the cranberries used in this recipe are dried.


  • 1 1/2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup dried cranberries
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/4 cup toasted sliced almonds
  • 1/2 cup minced carrots
  • Salt and pepper to taste


  1. Pour the water into a saucepan and bring to a boil over high heat. Pour in the quinoa, cover with a lid, and continue to simmer over low heat until the water has been absorbed (about 20 minutes). Scrape into a mixing bowl and chill in the refrigerator until cold.
  2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Crockpot Cranberry Chicken

This is a delicious and easy way to prepare chicken breasts. The cranberries add a welcome change to our regular chicken dinner, and I love using the crockpot to prepare meals during the week.


  • 4 skinless, boneless chicken breast halves
  • 1 (16 ounce) bottle Catalina salad dressing
  • 12 ounces fresh cranberries
  • 1 envelope onion soup mix


  1. Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberries, and onion soup mix over the chicken. Cook on Low 4 to 6 hours.

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

This information has been made available by Ready Nutrition5 Exciting Ways to Use Cranberries

About the author:

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

By Daisy Luther – The Organic Prepper

Nothing is more of a summer tradition here at our house than making enough homemade jam from fresh fruit to see us through the winter. Get some fruit, some sugar, and a box of pectin and you’re good to go, right? Not so fast! You can actually make jam without pectin if you use my favorite old-fashioned method of thickening your product.

Why You Might Want to Make Your Jam WITHOUT Pectin

As the name of this website implies, we like to keep things nourishing and natural.  A while back, I spent some time reading up on store-bought pectin and I was very unhappy to discover the jams I had been making for my family have been tainted with GMOs. I had unknowingly been contaminating the carefully sourced fruit and pricey turbinado sugar with the very things I strive to avoid, and I hadn’t even given it a second thought.

Most brands exclaim breathlessly, “All natural pectin” or “Made from real fruit”.  And this is true – it does originate from fruit. Sound okay, right? Don’t be deceived.  This misleading label makes it sound as though this is nothing more than some powdered fruit.

Here’s the label from the Ball pectin that was lurking in my pantry.


Storebought pectin contains additives that are most likely genetically modified.  Dextrose is generally made from corn products (GMOs that are absolutely SOAKED in glyphosate).  It is made from cornstarch, the main ingredient in good old High Fructose Corn Syrup.

Don’t let anyone tell you that citric acid is “just Vitamin C”.  It is derived from GMO mold.

Not only does store-bought pectin contain unsavory ingredients, but it is also very highly processed. According to Wikipedia, this is how it is produced:

The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.

From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application. (source)

So, if you want to avoid GMOs and processed foods, what’s a homemade-jam making mama to do?

Jam has been around for thousands of years.  The first known book of jam recipes was written in Rome in the 1st century (source). Since, I’m pretty sure our ancestors didn’t have those handy little boxes of Sure-Jell or RealFruit or Certo sitting in their pantries, I set out to learn how they made a thick delicious preserve to spread on their biscuits.

My first attempt at breaking up with the box was to make my own pectin with green apples. While I ended up with a tasty product, it wasn’t really jam-like.  It’s possible, considering the time of year, that the apples were too ripe to allow this to work for me. You can find instructions on how to make your own pectin from apples HERE.

I continued to read recipes and methods from days gone by. It soon became clear that adding pectin wasn’t really necessary at all. In days past, the sugar and the fruit worked hand-in-hand to create the desired consistency. If you are determined to use pectin (some fancier jams are nicer with a thicker set-up) I strongly recommend Pomona’s Universal Pectin, a non-GMO, non-toxic pectin.  Don’t be put off by the higher price – you can get several batches of jam from one packet of pectin, so it works out to a similar cost as the yucky stuff.

I combined bits from a few different methods and finally came up with a jam that the entire family was happy with. In comparison with the boxed pectin jam, it doesn’t gel quite as much, but after trying this jam, the texture of the other now seems slightly artificial to me. This produces an artisanal jam, a softer preserve with an incredibly intense fruit flavor. When using this method, you don’t get that layer of foam that you have to skim off the top like you do with the boxed pectin method. And best of all, you get two products for the price of one. You’ll have an additional sweet juice or syrup at the end of your process.

How to Make Jam without Pectin

First of all, I want to encourage you not to be deterred by the lengthy amount of time to make this jam. Very little of that time is spent hands-on. Nearly all of it is draining time. You’ll end up cooking your fruit down for far less time than the standard pectin-included method, and your fruit will taste fruitier because it’s so concentrated. Give it a try! You’ll be hooked!

  • 7 pounds of fresh or frozen fruit (approximately 14-20 cups)
  • ¼ cup of lemon or lime juice
  • 3-5 cups + 2 tbsp of sugar (I’ve varied this and have even used no sugar at all, but this seems to be the happy place for my family’s preferences)
  • A piece of clean, non-linty cotton fabric for draining (I used a flour sack towel. This will be permanently stained, so don’t use something you want to keep pretty.)


  1. Prepare your fruit.  For berries, this means washing them and sorting them, removing little leaves and twigs, as well as berries that are shriveled.  For fruits like apples or peaches, this might mean blanching and peeling them, then removing the cores. Leave the odd green bit of fruit in, because less ripe fruit has more naturally occurring pectin than ripe fruit.
  2. Mash, finely chop, or puree your fruit.  I used a blender to puree half of the fruit, and a food processor to finely chop the other half. We prefer a rough puree texture.
  3. Pour this into a large crock or non-reactive bowl, layering your fruit with half of the sugar.  I use the ceramic insert from my crock-pot for this.
  4. Leave the fruit and sugar mixture in your refrigerator overnight.  The juice from the fruit will combine with the sugar and form a slightly gelled texture. Some liquid will separate from the sugar and fruit.
  5. The next day, line a colander with a flour sack towel.  Place the colander into a pot to catch the liquid from the fruit and sugar mixture. Pour your fruit and sugar mixture into the fabric-lined colander. Put this back in the refrigerator for at least an hour to drain. You can let it drain for longer with no ill effect – in fact this will result in an even thicker jam.

From this point on, you’ll be making two separate products: jam and fruit syrup.

  1. When you’re ready to make jam, scoop the fruit out of the fabric-lined colander and place it in a pot with lots of open area to help it cook down faster. (This gives more space for the liquid to evaporate.)
  2. The liquid that you caught in the other pot is the basis for your fruit syrup.  You’ll have about 1-2 pints of liquid.  Place that on the stove and bring it to a rolling boil. Add 1/4 cup of sugar and a tbsp of lemon juice per pint and reduce heat to a simmer. I like to add one big spoonful of jam to this to add a little texture to the syrup.
  3. Meanwhile, on another burner, add lemon juice and bring your fruit and sugar mixture to a simmer, stirring frequently. After about an hour, the texture will have thickened. If you still have a great deal of liquid, you can use a fabric lined sieve to strain some more out. (You can add this liquid to the syrup.)
  4.  Fill sanitized jars with your products (syrup or jam).  Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude.  Refer to the chart below for processing times.

And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin!

Universal Jam Making Chart

The processing times are based on sea level. Adjust these times based on your altitude.

Apricot Peel, slice in half to pit 5 minutes
Blackberry optional step: mill to remove seeds 10 minutes
Blueberry optional step: puree 7 minutes
Cherry Pit with a cherry pitter, chop before cooking 10 minutes
Grape Mill to remove seeds 10 minutes
Huckleberry Check for stems 10 minutes
Peach Peel, slice in half to remove pits 10 minutes
Plum Slice in half to remove pits 5 minutes
Raspberry Crush with a potato masher 10 minutes
Strawberry Remove cores, mash with a potato masher 10 minutes

This article first appeared at The Organic Prepper: How to Make Homemade Artisanal Jam Without Pectin

About the author:

Daisy Luther is a single mom who lives in a small village in the mountains of Northern California, where she homeschools her youngest daughter and raises veggies, chickens, and a motley assortment of dogs and cats.   She is a best-selling author who has written several books, including The Organic Canner,  The Pantry Primer: A Prepper’s Guide to Whole Food on a Half-Price Budget, and The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource.  Daisy is a prolific blogger who has been widely republished throughout alternative media. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health, self-reliance, personal liberty, and preparedness. You can follow her on Facebook, Pinterest,  and Twitter,.

By Daisy Luther – The Organic Prepper

This summer has already been setting records for heat across the country and it’s only June. As the electrical power grid struggles to meet the high demands of central air conditioners battling the heat wave, these hot weather cooking tips can help you to keep your cool without cranking the air even higher.

Cooking is the activity that adds the most ambient heat to your home, followed by running a dryer.  Your choice of cooking methods can greatly increase the temperature in your house, and then your air conditioner must work harder to overcome it. This can add a lot to your electric bill, and worse, if you have no air conditioner, choosing the wrong cooking method can make your home humid, muggy and miserable.

Hot Weather Cooking Tips

Now is the time to seek some different kitchen strategies.  We can look back in history for a guideline, based on what our pioneer ancestors ate.  Foods were lighter and required less cooking since nearly all cooking was done on a wood-burning stove that would have made the house unbearable. As well, many people set up summer kitchens, consisting of either a separate building to keep the main house cooler or an outdoor fireplace.  We can take our cues from them and adapt their diets to our modern lifestyles.

  1. Change your eating habits with the thermometer. As the weather warms up, the harvest from your garden will increase.  Most summer vegetables require little, if any, cooking, and can generally be quickly steamed to perfection on the stove top.  Look for easy, no-cook recipes and fast non-processed foods.
  2. Break out the kitchen gadgets.  Instead of firing up the oven,  or cooking something for hours on the stove top, pull out those dusty, seldom-used kitchen gadgets.  Toaster ovens, countertop grills, and slow cookers can all make meals without heating up the house. If I am going to be gone for the day, I often put something in the crock pot for a nice meal to welcome us home.  (I’ve included a couple of our favorite recipes below.)  The low heat of the crock pot will not affect the temperature in your home, and it’s a great way to tenderize a less expensive cut of meat, to which you can add some fresh veggie sides at dinner time.  Skip the roasting and baking during the summer.
  3. Always make enough to have leftovers.  Leftovers are a goldmine for speedy future meals.  They generally require just a quick heat in the toaster oven or on the stovetop, and some foods are delicious when compiled into a cold salad or rolled up in a flatbread.
  4. Take it outside.  Use a barbecue, a solar cooker, or an outdoor fireplace to cook your meals in the summer, keeping all of the cooking heat outdoors.  If you are grilling meat outdoors, make extra to add some quick protein to your salads.
  5. Focus on local abundance.  Even if you don’t have a garden, you can still have delicious local produce.  Hit your farmer’s market and plan your menus around the seasonal goodness found there. (Find farmers and markets in your area HERE!) Enjoy summer fruits and vegetables like berries, cucumbers, peaches, tomatoes, and much more!  None of these requires much, if any, cooking time.  Just wash and eat!
  6. Try different protein options.  Look for delicious plant-based sources of protein.  Beans picked fresh from the garden won’t require nearly as much cooking time as the dry ones sitting in your pantry.  If you prefer animal products, look for quick-cooking proteins like fish, chicken cut into small pieces, and eggs.  Save large oven-baked roasts for winter fare, or at the least, use an alternative cooking method.
  7. Enjoy the health benefits of eating seasonally.   Seasonal foods provide you with exactly what you need at different times of the year.  For example, in the spring, those tender leafy sprigs like lettuce, kale, peas and pea shoots, and asparagus provide vitamins K and folate, which support blood health, bone health, and cell repair.  The cool delicate foods are light, low in calories, and rejuvenating to the body as you gear up for the upcoming warm weather.  Feasting on these waistline-friendly foods is a great way to get rid of that  insulating layer of fat that you may have acquired during the winter.
  8. You’ll save money in more ways than one.  Not only will your electric bill be reduced by adjusting your summer eating habits, but so will your grocery bill.  Seasonal foods are less expensive by nature of their abundance at a given time.  Farmers MUST sell them quickly or they’ll spoil.  So you can often purchase them in large quantities at rock bottom prices. And if they come directly from your garden, it’s even better for your wallet!


Crock Pot “Rotisserie” Chicken

Here’s a delicious way to cook a whole chicken without turning on the oven. The skin will not be crisp but the meat will be moist and delicious. If you want to crisp the skin, you can carefully remove the chicken at the end of the cooking time and pop it under the broiler for a few minutes.  This is ridiculously easy and you don’t need to add any liquid.  The juices from the chicken and the fruit and veggies you stuff it with will create enough liquid to make gravy if you so desire.


  • Whole chicken
  • Lemon or lime
  • Onion, cut in half
  • A few cloves of garlic to taste
  • Seasoning of choice


  1. Shove the onion, citrus, and garlic inside the cavity of your chicken.
  2. Put your chicken into the crockpot, breast side up. If you want to raise it up a little, wad up a couple of balls of tinfoil tightly to put under it.
  3. Sprinkle the outside of the chicken with your favorite herbs and spices. (I really like this blend by Braggs.)
  4. Turn your crockpot on low and go away for 8 hours. Test that the chicken is done by gently checking to see if the leg is loose. If you can gently pull it away, then the meat is done.

Note: You can start with a frozen chicken too. Turn the crockpot on high for the first 3-4 hours, then down to low for the last 4 hours.

Crock Pot Con Carne

Serve your con carne on a bed of rice or in soft tortillas.  Top it with sour cream or plain yogurt, and garden fresh chopped lettuce, peppers, and tomatoes.


  • 2 pounds beef or pork roast, or 2 pounds of skinless, boneless chicken
  • 4 cups of diced tomatoes
  • 1 diced bell pepper
  • 1 finely minced onion
  • ¼ cup of fresh cilantro or 2 tbsp dried cilantro or 2 tbsp parsley
  • 2 cloves of garlic, crushed
  • 4 tbsp of chili powder
  • Salt and pepper to taste
  • 1 tbsp of brown sugar


  1. In the crock pot, combine all ingredients except the roast.
  2. Add the roast to the crock pot, being sure to submerge the meat completely.
  3. Cook on low for 8-10 hours.
  4. Remove the meat from the crock pot and use two forks to shred it.
  5. Place the meat back into the liquid in the pot and stir it together.  Allow it to sit, uncovered, for 10 minutes before serving.

This article first appeared at The Organic Prepper: 8 Hot Weather Cooking Tips to Help You Keep Your Cool

About the author:

Daisy Luther is a single mom who lives in a small village in the mountains of Northern California, where she homeschools her youngest daughter and raises veggies, chickens, and a motley assortment of dogs and cats.   She is a best-selling author who has written several books, including The Organic Canner,  The Pantry Primer: A Prepper’s Guide to Whole Food on a Half-Price Budget, and The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource.  Daisy is a prolific blogger who has been widely republished throughout alternative media. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health, self-reliance, personal liberty, and preparedness. You can follow her on Facebook, Pinterest,  and Twitter,.


By SurvivoPedia

I’ve got a confession: I’ve wanted to make Pemmican ever since I found the recipe for it in The Lost Ways, an awesome compilation of survival information edited and published by Claude Davis.

Invented by the natives of North America, pemmican was used by Indian scouts as well as early western explorers. These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time.

Continue reading at SurvivoPedia: How To Make Pemmican, The Ultimate Survival Food (Video)


Photo Credit:

By Tess Pennington – Ready Nutrition  

For those of you eagerly watching The Walking Dead series on AMC, in the last episode, you may have been wondering what Carol’s acorn and beet cookies would have tasted like. As you know, the residents of Alexandria are dealing with a dwindling food supply and during those long-term disasters, you need to get creative with your food sources. Luckily for them, Carol has got them covered and used items laying around in nature and in the pantry to whip up a special treat. As many preppers know, being able to make a special treat will help to improve morale among group members.

Why Did She Use Acorns and Beets?

Carol may be one of the most badass zombie killers of all times but gauging by the response from the residents of Alexandria, she apparently makes a pretty good cookie, as well. All she needed was some acorns, some beets and a dash of imagination.

Carol’s use of acorns and beets in her cookie recipe is brilliant. Beets are a natural source of sugar and can easily be grown in survival gardens. As well, acorns are readily available in many parts of the country, can be ground into flour and can serve many other uses in a long-term disaster. In fact, many indigenous tribes and groups from around the world have utilized the acorn for its ability to give us nutrition and sustenance. It is estimated that in some regions of California, where the natives used them, fifty percent of their yearly caloric intake came from the humble acorn. By having these natural ingredients on hand and with just a few extra ingredients, you can also make Carol’s Apocalypse Cookies.

For anyone looking for recipes for when all hell breaks, check out the best-selling book, “The Prepper’s Cookbook“. In The Prepper’s Cookbook has over 300 recipes and is based on a list of 25 must-have foods to have in your emergency food pantry. As well, there are loads of tips and tricks to prolonging those precious food stores.

Carol’s Apocalypse Cookies


1 cup of acorn flour (you can probably buy some OR make them how Carol likely did)
1/3 cup of date sugar (palm and coconut blossom sugar are good substitutes)
1/4 cup beet puree
1 egg
1 tablespoon of orange juice
1 teaspoon of coconut oil
1/4 teaspoon of ginger powder
1/4 teaspoon of vanilla essence
1/8 teaspoon of salt


  1. Peel as much beets as you want to use. Cut into chunks. Steam or cook for about 20 minutes until soft. Let it cool off a little, put it in a blender or food processor and blend into a puree. You might want to add a little water while blending. I used 1/4 cup of water for 800 grams of steamed beets.
  2. Add all cookie ingredients to a food processor and process into a dough. This can also be done with a mixer or just by hand and spoon. You choose.
  3. Preheat oven to 390 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper.
  4. Form 10-12 balls from the dough by using your hands.
  5. Put the balls on the baking tray and make them flat by patting on them with your fingers.
  6. Put the tray in the oven and bake for 15-18 minutes.

Recipe Source

This information has been made available by Ready Nutrition: The Walking Dead: Here’s the Recipe for Carol’s Apocalypse Cookies

The Prepper's BlueprintTess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.

Visit her web site at for an extensive compilation of free information on preparedness, homesteading, and healthy living.



By Daisy Luther – The Organic Prepper

Welcome to Foodie Friday.  This is the GMO-free edition!

Want to make your kitchen GMO-free? This week’s round-up is loaded with news, tips, and recipes that can help!


This feature is chock-full of all things food related: news, preservation, and delicious real food recipes.  As always, I really hope you’ll share your links and ideas in the comments below. As well, we’ll have a question of the week on each Foodie Friday post.


the organic cannerThe Organic Canner:  Full disclosure – this is my book. I’ve been canning for quite a few years and I began to make changes to some of the basic recipes I found out there. Why? Because I wanted my preserved food to be as pure as possible, without the questionable ingredients that many of the standard recipes included. In this book, you’ll find my method for making jam without pectin (which is often GMO), making meals in jars, and preserving basically everything from your backyard garden.

Order Here

A Primer on PicklingA Primer on Pickling: Learn How to Pickle Food in a Single Afternoon:  Here’s another awesome home preservation book. You don’t need lots of fancy equipment to preserve food by pickling, and the product makes a quick, delicious snack. (This book is currently free from Amazon.)

“Learn how incredibly easy it is to make your own pickled food in a single afternoon! There is no pressure canning involved or overly specialized equipment needed to pickle food. This primer was made with the absolute newbie in mind and is written with step by step instructions in a clear and straightforward language.”

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Foodie Friday News

My family avoids the consumption of GMO food. With a site name like “The Organic Prepper,” it probably comes as no surprise that I strive to avoid the inclusion of GMOs in the food that my family consumes, and after several years of effort, we’re pretty much GMO-free. While the pro-GMO sector likes to deride and scoff at us for not being able to science, the fact is, there actually are studies that prove harm from GMOs. But because they aren’t sponsored by huge companies like Monsanto, the results aren’t skewed and are hidden or even refuted altogether.  None is more famous than the rat study done by Professor Gilles-Eric Seraliniwhich showed horrific tumors caused by GMO food. What no one talked about was this: the Food and Chemical Toxicology journal got a new editor named Richard Goodman, who retracted the study a few months after he got the job. Guess where Goodman worked from 1997-2004? BINGO. Monsanto.  Read the details of the sketchy retraction here, and use this for ammo anytime someone tells you that Seralini’s rat study was debunked.

Is it the GMOs or the Round-up causing harm? Keep in mind some of the issues with GMO crops could actually be the dousing of toxic Round-up that the foods are sprayed with. Despite irrefutable evidence of toxicity and death from glyphosate, our own Environmental Protection Agency (what a joke) upped the allowable level of spray to be used on food crops. However, the World Health Organization has classified glyphosate  as a probable cause of cancer. So even if you find the modification of the plant’s DNA to be acceptable, are you also cool with the spraying of poison on the food? This isn’t limited to only genetically modified food – some conventionally grown wheat is absolutely drenched in glyphosate.

Unfortunately, GMOs probably won’t be labeled anytime soon.  There’s currently a bill on the table of the U.S. Senate Agriculture Committee that would override any mandatory GMO labeling bills enacted by individual states. The bad news is, that bill is probably going to pass because of the attitude of epic condescension: they don’t want to confuse consumers and make them think GMOs are bad. You know, the same consumers who are begging for these labels. While I do think that there should be transparency in food labeling, I’m not Don Quixote, flailing at windmills. Here are some practical ways to avoid GMOs (even if you’re on a budget) – and none of them include on depending upon a government agency that has sold its soul to Big Biotech.

Gerber Formula says they’re non-GMO, but….  Gerber is now paying lip service to parents who want GMO-free choices for their babies. Unfortunately, it may all be a hype. Gerber refuses to answer questions about specific ingredients, and the products are purely self-labeled, and not certified by an outside agency.

Quick rundown.  To avoid GMOs in your own kitchen, you want to grow your own, buy locally from farmers you know and trust, avoid foods that are processed, preserve your own food, and cook from scratch. (Here are some tips on how to acquire good quality food on a budget.) Below, find some of this week’s best links for preserving and cooking.

Food Preservation

Have you tried fermenting food yet? I’ll be honest – so far, I’ve been a bit leery of fermenting food. But I took a really cool course and I’m ready to take the plunge.  Not only does fermenting preserve your food, but it also provides you with healthy probiotics that help heal your insides and support your immune system. Corinna’s adorable accent and humor make this course engaging and pleasant. Each section contains written information, as well as a video. (I got a lot out of the videos.) Check it out HERE.

Plastic, be gone. As I get rid of the toxic things in my home, I’ve been appalled at the amount of plastic that I use, even though I thought I was doing pretty well with that. One of the major crime scenes? The inside of my freezer. This article shows you how to preserve food in the freezer without using plastic.

What to Eat This Week


Want some high-quality jerky for snacks, bug-out bags, or emergency food? This Epic Bison Jerky is…well, epic. It’s pricey still, but try it while it’s on sale. It’s the best quality jerky around, made with real food instead of a bunch of meat-like additives.

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Do you have recipes you no longer use because they call for cream of mushroom soup? I cast away quite a few recipes when I switched over to an organic, less-processed diet. However, the comfort food casseroles of my childhood can be mine again. Pacific Northwest’s Cream of Mushroom soup is on sale on Amazon today. Grab it in quantity to add to your food storage stockpile.

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Foodie Friday Sound-off: Have you gone GMO-free?

This week’s Foodie Friday question: How do you feel about genetically modified food? Do you avoid it and try to live a GMO-free life or do you think it’s ok?

Are you doing some scratch cooking or food preserving this week?

Dish with me in the comments below!

This article first appeared at The Organic Prepper: Easy Ways to Go GMO-Free (and Why You Should)

About the author:

Daisy Luther lives on a small organic homestead in Northern California.  She is the author of The Organic Canner,  The Pantry Primer: A Prepper’s Guide to Whole Food on a Half-Price Budget, and The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy’s articles are widely republished throughout alternative media. You can follow her on Facebook, Pinterest,  and Twitter,.