‘Recipes for Resilience – common sense cooking for the 21st century’ is the book you need! There’s over a hundred basic recipes, arranged to make use of seasonal foods, plus gardening advice to help you with your vegetable patch. Learn how to combine food stores with fresh produce, and your food bills could end up as low as mine!
Here’s one of the recipes from the book, using the ingredients you find in the winter months:-
Leek and potato soup
A couple of large leeks from your resilience garden
A couple of medium potatoes from winter stores, chopped small
Stock – half a litre (one pint) for two people (use a stock cube from stores)
Optional – some dried wild mushrooms. Practice with commercially available types
Acquiring the skills to collect and preserve wild mushrooms safely is quite a task. Try eating some already prepared first. You may not like the taste or texture! However, if you don’t eat animal products, fungi can be an important source of protein.
Dried foods need a lot of cooking water, so it’s best to add them to a stew or soup. Follow any instructions about pre-soaking on the packet, or online.
Slice up the leeks and sauté them in a little oil with a dash of tamari (optional). Pour in the stock, add the potatoes and mushrooms. Simmer for about 20 minutes; it’s ready when the potatoes are soft. If the mushrooms need longer – there are many different varieties – the rest of the soup is fine with that, as long as you keep the liquid topped up.
You can make this into a ‘cream’ soup. Allow it to cool so it won’t scald you, then blend it. Warm it back up, stirring in 4 fluid ounces (100 ml) of single cream. Don’t let it boil. Serve as soon as it’s hot enough.
Although richer and more nutritious, this soup won’t keep as long as the dairy-free version; it’s best eaten up at one meal.
Now here’s the seriously resilient version:-
War Soup – a modern famine recipe
4 tablespoons of dried milk
1 stock cube
2 tablespoons dried parsley or whatever green leafy stuff is around, shredded
Mix the dried milk with 2 tablespoons of water until it’s creamy. Make up to half a litre (one pint). It should look roughly like milk. If it seems too thin, mix up another tablespoon of powder with a very little water in a cup and stir this in slowly to thicken it. Adding more dried powder straight to any mix often results in lumps.
Of course, if you have the packet, follow the instructions given to make up a pint.
Heat the milk gently, stirring in the crumbled stock cube and the leaves; serve at once.
Note the similarity to the ‘cream of potato and leek soup’ above. Both involve milk and stock cubes. Both can be expanded with garden forage or wild edibles. You would tend to use these recipes if protein from meat or pulses was in short supply. Milk supplies extra Vitamin D in the dark winter months.
‘Recipes for Resilience‘ doesn’t just cover the skills of buying cheap for stores, and growing food to supplement your monthly shopping. (Yes, that’s monthly! I go to the supermarket once a month, to buy in heavy items like tins. I spend about £40 there, including a few expensive treats. Every four months, I spend another £50 on stocking up a small freezer. That’s it. My store cupboard’s always full.)
It also explains how to cope with very serious emergencies, where the power and mains water could be out for some weeks. The sister publication, ‘The Handbook of Practical Resilience – how to survive in the 21st century’ goes into more detail. You don’t have to have a cabin in the woods – and you probably won’t – to use the survival skills outlined. They work right where you are.
You can also buy them on Amazon, though supporting my helpful publisher is better!
‘Recipes’ is here
The ‘Handbook’ is here
Or you can contact me and I’ll send you out a copy.
‘Recipes’ at £9 plus £3 p&p UK
the ‘Handbook’ at £10 plus £3 p&p UK