Food… What You May Not Know


1} Clean These Foods
2} Thawing Sockeye Salmon
3} Soak Almonds For Health
4} Sprouting Einkorn Wheat Berries

1} Clean These Foods

Before partaking of them… It’s an extremely wise practice to thoroughly rinse all dried fruit (dates, figs, raisins and mulberries), grains (einkorn berries and barley kernels) and lentils. To clean these foods, be sure to use the purest water possible (preferably both filtered and purified water). Click HERE for the only water that Dianne (owner/author of this website) uses for this very purpose, and here’s the particular process that she uses.

First Off
Choose the appropriate size (pint, quart, half gallon) glass mason jar for the amount of food that you’re cleaning.

Now What?
Step #1: Fill the jar no more than three-quarters of the way with whatever food you’re wanting to clean. Step #2: Now, fill the jar all the way with water, and securely lid the jar. Step #3: Then, vigorously shake the jar a few times in order to effectively loosen any/all dirt and debris. Step #4: Remove the lid from the jar, and attach a lid to the jar that will allow you to strain off all of the water from the food you’re cleaning. Step #5: If necessary, repeat this technique till the water that you’re pouring out of the jar is completely clear.

Click HERE (or, click on the graphic that’s shown below) to check out the special strainer lid that Dianne uses for making this particular kitchen kaper super-duper quick and easy-peasy!

Storing The Fruit
It’s best to store unwashed dried fruit in the fridge, or store it in the freezer. After the dried fruit has been washed (as previously detailed), dry off the fruit by placing it in the dehydrator (preferably, at a temperature NO warmer than 100 degrees Fahrenheit). Eat what you want of it, and be sure to store the remainder of the fruit in either the fridge or freezer. It’s helpful if you place the remainder of the fruit in a food storage container, and put a label on the container… this will remind you that the fruit has been washed and dried. This way, the fruit will be ready for you to eat whenever you desire to eat it. If you’re like Dianne, and you don’t care for your fruit cold (straight out of the fridge or freezer)… warm it up in the dehydrator.

2} Thawing Sockeye Salmon
Adhering to the basic, food safety standards (avoiding any/all opportunities for food poisoning) thaw the amount of sockeye salmon you (and your loved ones) will consume the following day.

Getting Started
Step #1: To thaw sockeye salmon… Dianne takes an unopened package of fillets from the freezer, and she leaves it out at room temperature for a maximum of 15 minutes (to slightly soften it). Step #2: Then, she slices the slightly softened, salmon fillet into serving size portions.

Make The Cut
Click HERE to check out the perfect and affordable chef’s knife that easily glides through nearly frozen salmon. To boot, this totally awesome knife is simply fabulous for both right and left- handed people!

What’s Next?
Step #3: Dianne places in the freezer the amount of salmon that her and her Hubby won’t be eating, and she places it (skin side down) in a food storage container that’s suitable for freezing. Step #4: For the salmon that her and her Hubby will be eating the following day… She wraps the salmon fillets (skin side up) with an organic, 100% cotton towel. Step #5: She then puts the amount of wrapped salmon (skin side up) that she’s thawing into a food storage container, and now into the fridge it goes (40 degrees Fahrenheit or lower). Step #6: No more than 36 hours later… She takes the thawed salmon fillets out of the fridge, and she sets them out at room temperature (left wrapped and still in the container) for approximately 1 hour. It’s now time to cook up the salmon, and she likes to bake the sockeye salmon at 425 degrees Fahrenheit for about 10 minutes. Aah, so tasty!

Monitor The Temperature
Dianne deems it ultra important to monitor both your fridge, freezer and oven. Click HERE to find out what thermometer she most prefers for the fridge and freezer. Click HERE and also click HERE for the two thermometers she uses to monitor her oven. If you’re thinking, why does Dianne keep two thermometers in her oven… it’s so she can check one thermometer against the other for an accurate reading. If wanting an outstanding result when you bake sourdough bread or sockeye salmon, an accurate temperature is so important! Dianne considers these thermometers valuable and essential kitchen gadgets. As matter of fact, she insists that every really good food prepper needs all of these thermometers in their kitchen!

3} Soak Almonds For Health

To increase the bioavailability of their nutrients and for the ease of digesting them, be sure to soak almonds in salty water before eating them.

What To Do
Step #1: Place 4 cups of almonds in a half gallon size, glass mason jar along with one measured tablespoon of mineral-rich, finely ground, unrefined salt (such as pink Himalayan or Bolivian Rose salt). Step #2: Add enough pure water (filtered and purified) to cover the almonds by a few inches. Step #3: After soaking almonds at room temperature for 12 (twelve) hours, drain off the soaking water and thoroughly rinse the almonds with fresh water. Now, it’s time to dry the almonds. Step #4: Place the soaked almonds in a dehydrator at 110 degrees Fahrenheit to completely dry them. The drying time depends on how crispy you like to eat almonds. The drying time could take anywhere from 24 hours to several days. NOTE: It’s best to store soaked/dehydrated almonds in the refrigerator.

Sprouting Einkorn Wheat Berries