Farmington West Provident Living

 " A lot of food storage is ultimately wasted. That’s a shame since food-storage staples are so healthy for us and are often more cost-effective than processed items. To better use the food, I recommend the following basics. Rotate.  Remember the first-in, first-out rule, and try to use your food storage regularly. Though some items can be stored for years, keep in mind that their nutritional value diminishes over time. For instance, dry beans used within a year or two cause less gastrointestinal distress than old beans. Eating them several times a week also helps your body adjust to them. Whole grains.  The highly processed foods we tend to eat often contain a lot of sweeteners, salt, and unhealthy fats. And much of the product’s cost can be for packaging. It’s healthier and less expensive to use oatmeal, brown rice, whole wheat, and other grains for nutritious meals, especially breakfast cereals. Dried milk.  You can improve the taste and consistency by using 1/3 c...

 That time of year is already quickly approaching for those that started herbs indoors early. Some of my Basil and Cilantro have already grown enough to begin harvesting. Luckily, with herbs, if you prefer only fresh, you can start them indoors at any time of year, so you can plant on a schedule to always have a pot of your favorite herb ready when you want it.   (photo cred: thefrugalgirls.com) For those that plant once a year, yet want to use in cooking all year long, there are several easy ways to preserve herbs by dehydration.   If you do not own, or do not wish to purchase an expensive freeze drier or dehydrator, there are simple ways to experiment with smaller amounts and then if you love it, purchase a dehydrator in the future.  Let’s start with some simple herb drying methods. If you have not planted any herbs, consider starting a pot of some basic varieties and when they reach a decent level of maturity, dry some for future use.    Following a...