Foods Alive Recipes + Newsletter
EAT WELL ON A BUDGET 
On food budgets, both large and small one can eat well or one can eat poorly. It is better to be prepared and have a plan during hard times, than it is to sit back gnaw your fingernails and head for the ‘secret’ chocolate stash, or open a crinkly bag while lounging in your favorite TV chair after supper.
Building your immunity either from rumbling stock markets or flu season depends to some extent on your knowledge and ability to handle stress, your food choices and physical activities. So, what can you put into your Smart Food Survival Kit?
- Know the best places in your town to obtain seasonal good quality fresh food.
- Preserve seasonal food for good winter fare. Dry, freeze, or store in a cool room or root cellar. (Dried apple slices or plums)
- Look for fruit and veggies that are priced down. Frozen over-ripe banana’s are excellent for smoothies (or ice cream)
- Buy in large quantities like onions and carrots that keep well and share with a friend.
- Don’t waste anything. Store scraps and make a pot of soup.
- Root crop vegetables and cabbages are inexpensive.
- Eat smaller meals. Most of us eat too much. It is proven that you eat less when you eat organic foods. (Children need calories, fat and protein for proper growth.)
- Don’t be put off by high per pound prices on mixed (organic) greens. Greens are light and give you the vitamins and minerals your need.
- If you juice regularly, feed the pulp to your pet.
- Grow your own sprouts. (Cheap like borscht!)
- Learn the basics of foraging. There are edibles growing in the wild. Pick saskatoons! We are enjoying shaggy mane mushrooms from our field at the moment. I remember years of plentiful meadow mushrooms. Be sure to ask an expert before you dig up and dig in.
APPLE CRACKERS
3 cups flax seeds, soaked in 3 cups of water
7 apples, cut into chunks, leave peel on
Juice of 1 lemon, plus rind
2 cups almonds, soaked 4-8 hours
1-cup pecans. (Optional)
1 ½ cup dates, soaked 2-4 hours
1 tbsp cinnamon
1 tsp celtic sea salt
Place soaked, gelled flax seeds in a large bowl. Chop apples, almonds, pecans and dates in separate batches in your food processor.
Mix all ingredients and spread on teflex sheets to ¼” thickness. Dehydrate until dry to the touch. Flip onto screens and peel off the teflex backing. Dehydrate a few more hours or until crisp. Store in airtight container.
* you may bake these in your oven at its lowest possible setting for approximately 5 hours or until crisp.
Serving suggestions: Top with smooshed banana slices, almond butter or tahini and a little honey.