Archive of - Food & Recipes Archives | Truth is Treason

15 Infographics to Help You Eat Healthy and Save Money Thumbnail

15 Infographics to Help You Eat Healthy and Save Money

Posted on Jan 19, 2015 in - Food & Recipes, Health, Food News, & Big Pharma, Urban Gardening, Farming & Homesteading

Kevin Hayden –

The great debate on what is healthy seems to rage on endlessly these days, with no shortage of “experts”. There are bacon fanatics, vegans, paleo believers, raw foodies, wheat haters, vegetarians, and a million others in between the extremes.

The amazing infographics below represent a generally “healthy” diet with some catering more towards the vegetarians/vegans and some obviously leaning toward the meat eaters. I assure you, there is something useful in here for everyone....

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4 Simple Detox Tips from Food Matters

Posted on Mar 20, 2012 in - Food & Recipes, Health, Food News, & Big Pharma

Kevin Hayden –

Source: Food Matters – If you haven’t seen Food Matters (documentary), I highly suggest you go find it! One of the best films on the subject currently.

Add these 4 simple detox tips to your day and you’ll be sure to feel great in no time.

1. Drink More Water

Too often we misinterpret thirst for hunger. Our signal for thirst may cause us to eat as we mistake it for hunger pains. Reach for water first and make sure you are well hydrated before eating any meal throughout the day. Breakfast, lunch and dinner included.

Where possible make sure to drink your water at least 30 minutes before eating as this will allow time for the water to properly penetrate the cells of your body and hydrate your stomach lining in preparation for proper digestion. I like to add lemon juice and apple cider vinegar to my water or green it up with barley grass powder, wheatgrass powder, spirulina or chlorella. Yum!

2. Add A Green Juice To Your Day

Green juices are an amazing way to add life giving and detoxifying plant chlorophyll to your bloodstream....

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How to: Start Small Scale Aquaponics, Part 1 Thumbnail

How to: Start Small Scale Aquaponics, Part 1

Posted on Feb 15, 2012 in - Food & Recipes, Emergency Preparedness & Survival, Urban Gardening, Farming & Homesteading

Kevin Hayden –

Source: Doom and Bloom, by Dr. Bones & Nurse Amy

I recently added a vegetable grow bed to my existing fish and water lily pond.  Good, healthy bacteria grow within a balanced fish pond in order to help break down fish waste.  This bacteria is important to the entire aquaponics system.

If you are starting a new pond or system, add “pond starter” to help boost the bacteria population. It is a good idea to add more bacteria every few weeks as there are no downsides to recharging the bacterial environment. 

Hayden’s Note:

This is for new ponds.  Established ponds should have a healthy balance and cycle already in place, or means for natural bacterial regrowth.  Also, I would recommend “larger-than-fish tank type” diameter pebbles or rocks to be used in your aquaponic beds.  The more surface area that bacteria can attach to, the better!  About 1/2″ or even 3/4″ should work well!  Also, be sure to check out the related aquaponics articles at the end.

Click to Enlarge

The grow bed I used is a simple “under the bed” storage container, and I placed it on the edge of the pond....

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How to: Safely Preserve Fresh Eggs for 9 Months Thumbnail

How to: Safely Preserve Fresh Eggs for 9 Months

Posted on Feb 10, 2012 in - Food & Recipes, Emergency Preparedness & Survival

Kevin Hayden –

Source: Preparedness Pro, by Kellene Bishop, as seen on Doomsday Preppers

Preserving eggs in the refrigerator for 9 months is unfathomable to most people, let alone safely preserving eggs that long without refrigeration. But today I’ll make crystal clear how you can preserve eggs worry-free without compromising your health and taste standards and perhaps I’ll even shed some light on how you came to believe that eggs can only be preserved in a refrigerator.

I assure you that Kellene Bishop has not lost her mind; I’m not some maniacal bad guy accompanied by the theme music from Jaws as I write this. Just read further and you’ll understand that this Preparedness Pro is no fraud but some other trusted entities may have been feeding you a fish story for the past several decades.

Bottom line, if you look at how nature preserves eggs you can learn an awful lot about preserving your own regardless of whether your purchased them at your local superstore or you collected them yourself from your personal brood of hens.

preserving eggsWhen a chicken lays an egg, it has a natural coating on it known as the bloom....

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Get More Greens in Your Diet the Easy Way with Kimberly Snyder’s Glowing Green Smoothie Thumbnail

Get More Greens in Your Diet the Easy Way with Kimberly Snyder’s Glowing Green Smoothie

Posted on Nov 17, 2011 in - Food & Recipes, Health, Food News, & Big Pharma

Kevin Hayden –

Source: Kimberly Snyder

Drinking green smoothies is a great way to incorporate tremendous amounts of greens into your diet – far more than just eating your veggies.

Greens have more valuable nutrients than any other food group on the planet. You might be surprised to learn that greens even have high-quality, easily-assimilated proteins – enough to build the muscle mass of the mighty, greens-eating gorilla, which pound-for-pound is the strongest animal on earth!

Blending helps make greens’ full spectrum of nutrition readily available to the body. Nutrients are encased inside plant cells and getting their benefits requires these cells’ walls to be ruptured. Greens need to be worked down to a creamy consistency, but most people simply don’t chew that much! Blending addresses this problem, helping your body absorb the maximum amount of nutrition from your greens.

So, this is it . . . the star of the whole program. This is the drink that I drink every day, and have all my clients drink to feel and look their best. I hope that it will become part of your daily life as well....

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How to: Bake Camp Fire, Survival and Flat Breads

Posted on Jun 02, 2011 in - Food & Recipes – Kevin Hayden

Source: Various

Bannock bread is any of a large variety of flat quick breads. The word can also be applied to any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones. But in Scotland, the words bannock and scone are often used interchangeably.  This is a very simple form of bread to make while camping or in survival situations.

Bannock on a Stick – Different Recipe

Indian Flatbread – Roti or Chapati

This recipe makes 4 Roti’s:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter

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How to: Make a Family Meal Plan that Works

Posted on May 31, 2011 in - Food & Recipes – Kevin Hayden

Source: Off the Grid News (Great website, highly recommended!)

It is another typical day. You wake up and jump in the shower thinking about what to throw on the table for breakfast. After considering many possibilities, you realize you are out of time. You grab a couple boxes of breakfast cereal from the cupboard and the gallon of milk from the fridge. Lunch passes in a blur too, the bread winner of the family ends up buying lunch at the local fast food joint, and you end up feeling guilty about the health (or lack thereof) of the cookies you snatched up for a snack. Finally, after a long and tiring day, you stand despondently in front of the fridge while the kids bounce off the walls screaming they are hungry. Must be another pizza night.

Does this sound familiar? You need a plan! If you thought making a menu was only for those über-organized. Type-A personalities, think again. You will reap lots of benefits such as:

  • Reduced stress knowing what to make and when to make it.

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How to: Break Open a Coconut Thumbnail

How to: Break Open a Coconut

Posted on Apr 12, 2011 in - Food & Recipes – Kevin Hayden

Source: The FED – Fitness, Exercise and Diet

Love fresh coconut but hate those pesky shells?  Follow these easy steps and soon you’ll be on your way to busting your own coconut!
1 fresh coconut
1 large bowl
1 sturdy hammer
Hard surface
Plastic bag 
Step 1: Supplies
Get your bowl, hammer, and coconut situated on a hard surface.  You could also put down some old newspaper or paper towels if you are fastidious about dirt/grit getting into your food.  (If this were LOST, you wouldn’t care, but I digress…)
Step 2: Hammer Time
Hold the coconut firmly against the hard surface and give it a whack just until it cracks.  Hold the coconut over the bowl to collect the water inside (drink this stuff up or save for later).  Once all the water has drained out, smack it a few more times to break the coconut in half.
Step 3: Completely bust the coconut
Place one half of the coconut on the hard surface (open side down) and hammer it into small/medium sized pieces. ...

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How to: Honey Whole Wheat Bread Recipe Thumbnail

How to: Honey Whole Wheat Bread Recipe

Posted on Oct 12, 2010 in - Food & Recipes

Source: Frugal Forums


Bread Making: Honey Whole Wheat Bread
Yield: 2 large loaves

3 cups water
½ cup honey
2 Tablespoons softened butter or oil
½ cup skim milk powder (or regular milk)
3 cups red wheat flour
1 Tablespoon salt
2 Tablespoons dry yeast
1 additional cup red wheat flour
4 cups white wheat flour

• In saucepan heat the water, honey, and softened butter or oil until warm.
• In large bowl combine the skim milk powder, the 3 cups red wheat flour, salt, and yeast.
• Pour warm (not hot) liquid over flour mixture in bowl and beat until smooth.
• Stir in the 1 cup red whole wheat flour and enough of the white whole wheat flour to make a medium-soft dough. Knead 5 minutes. Place in buttered bowl and let rise until doubled.
• Punch dough down and divide in half. Shape into loaves and place in buttered 5”x 10” loaf pans. Cover and let rise until 1” above rim of pan.
• Bake @ 375° for 40-45 minutes. Tent with foil half way through baking time to prevent over browning.

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How to: DIY Oxygen Absorbers for Food Storage

Posted on Sep 22, 2010 in - Food & Recipes, Emergency Preparedness & Survival

Source: Cordite Country

(edited slightly for content and spelling)

Most commercial oxygen absorbers are nothing more than fine iron powder mixed with a polymer grain to allow air circulation through the powder – the rusting of the iron powder depletes the container’s contents of oxygen.  It’s that simple.  It’s also very easy to replicate that process.


  • Steel Wool ‘0000′ superfine (don’t use “SOS” pads)
  • Salt (table salt is fine)
  • Paper towels
  • Stapler

Depending on the container size, take a wad of steel wool and lay it on a open paper towel.  Sprinkle table salt over the steel wool and work it into the fibers.  Then fold the towel over and staple it into an envelope shape. That’s it!

The salt’s acidity activates corrosion of the fine steel wool and the rusting of the steel absorbs oxygen in the container. Just leave a wad of steel wool outside overnight to see this process in fast forward … you don’t even need the salt for that experiment.
Keep all your unused DIY Oxygen Absorbers in air-tight freezer bags until you need them....

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How to: Proper Cast Iron Care

Posted on Sep 03, 2010 in - Food & Recipes, Emergency Preparedness & Survival

Source: Cordite Country

Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It’s true that the more you use and season a cast iron skillet, the more nonstick the surface becomes.

Here is how you season a new or used cast iron utensil:

If the pan is new, be sure any adhesive label is completely removed.

  • Wash with very hot water, rinse and dry the utensil.
  • Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
  • Put your greased utensil in a preheated 300°F oven for 1 hour.
  • Remove, cool and store the pan.

A skillet or other utensil can be seasoned as often as necessary to maintain a good surface.

For example, after making tortillas and, after all that heat, the surface of your skillet looks dry, just season it again before you put it away.

You should wait until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance)....

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How to: Can & Preserve Your Own Food Thumbnail

How to: Can & Preserve Your Own Food

Posted on Aug 24, 2010 in - Food & Recipes

Source: XS29L

The purpose of this article is to help those who are new to canning, or those who want to know the “whys” of home food preservation. This is such a massive subject, so I will be adding to it over time. If anyone has a question or a suggestion, please feel free to post it.

First Step
The first step for any new home canner is to pick up a hard copy canning guide. Unless you plan to can only one food or plan to look up every step of the process, this book will be a priceless reference that you will use for years to come. It will give you specific instructions on what method to use for certain foods along with guidelines to fit you personally. I recommend the “Ball Blue Book of Preserving” which is easily found and covers nearly every subject. Of course you’ll need jars, lids, and the proper canner to suit your choice of food.

Home Canning
Home canning is an extremely broad subject that deals with everything from meatballs to marmalade. Though the subject of canning itself is vast, food preservation by canning follows quite a narrow set of rules....

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How to: Recipe – Cornmeal and Acorn Mush Thumbnail

How to: Recipe – Cornmeal and Acorn Mush

Posted on Aug 23, 2010 in - Food & Recipes, Emergency Preparedness & Survival

Source: Cordite Country


Cornmeal and Acorn Mush

  • 4 cups water
  • 1 tsp. salt
  • 1/2 cup acorn meal, ground
  • about 1 cup cornmeal

Bring salted water to a boil and sprinkle the acorn meal into the boiling water, stirring briskly with a wire or twig whisk.

Then add the cornmeal. Add just enough cornmeal to make a thick, bubbling batch in which a wood spoon will stand up fairly well.

Place the saucepan in a larger container holding two inches or more of boiling water. (Use a double boiler, if you have one.)

Simmer the mush until quite thick, about 45 minutes, stirring occasionally to keep it from lumping.

Cornmeal and acorn mush is very good for breakfast on a cold morning. It can be served with sweetened milk and a dab of wild fruit jam or homemade butter. But it is also great as a main course lunch or dinner. You can also add salsa or bacon bits and grated cheese on top to get great variety. This mush is very filling and will stick to your ribs.

I often make a double batch and pour the “extra” in a greased bread pan.


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How to: Make Homemade Powdered Laundry Soap

Posted on Jul 08, 2010 in - Food & Recipes

Source: Cordite Country

Homemade Powdered Laundry Soap

Hayden’s Note:

I’ve seen several different recipes for powdered soap.  One in particular struck my fancy as it called for placing a bar of Ivory or Irish Spring soap in the microwave for 2 minutes.  It will greatly expand into a very puffy looking object.  After you take it out, it can then be easily crumbled into a very, very fine powder and help with achieving a quality, uniform powdered detergent when mixed with the other items in the recipe!

1 cup Vinegar (white)
1 cup Baking Soda
1 cup Washing Soda
1/4 cup liquid castile soap

  • Mix well and store in sealed container.
  • I find it easiest to pour the liquid soap into the bowl first, stirred in the washing soda, then baking soda, then added the vinegar in small batches at a time (the recipe foams up at first). The mixture is a thick paste at first that will break down into a heavy powdered detergent, just keep stirring. There may be some hard lumps, try to break them down when stirring (it really helps to make sure the baking soda isn’t clumpy when first adding).

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How to: Eat Dandelions Thumbnail

How to: Eat Dandelions

Posted on Jun 28, 2010 in - Food & Recipes, Emergency Preparedness & Survival

Source: The Greenest Dollar

dandelionThis time of year, many people tear their hair out trying to get the dandelions out of their grass, but I love them. Dandelions are a very sunny, happy flower, and right now my yard is full of them. 

Want to know something else about dandelions? 

According to Mountain Rose Herbs (one of my most favorite companies ever!), dandelions are chock full of nutrition. Half a cup of dandelion greens contain more calcium than a glass of milk, and has more iron than spinach. The leaves have more vitamin A than carrots. And, they’re also packed full of protein and fiber. 

Who knew those little weeds in our yard were so good for us? 

I wanted to offer up some ideas and recipes for eating dandelions. After all, they’re really good for us, and they’re really free, growing right in our yards! 

Caution: Make sure you do NOT eat dandelions taken from a yard that has applied pesticides. 

How to Eat Dandelions 

I can’t wait to try some of these ideas! 


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