Natural Meals In Minutes . An excellent cookbook of over 300 fast, simple, food storage recipes using grains, legumes, and sprouting seeds, in addition to fresh fruits and vegetables. Whether you're preparing for natural or man-made disasters, this book will show you how to make great basic meals from healthful, wholesome ingredients. Learn how to cook whole grains in only 3 minutes, cheeses and puddings in only 3 minutes, and complete meatless meals in 30 minutes or less! This book contains delicious, low-fat, "heart-healthy" meals in these three easy-to-follow sections: Introduction to Natural Foods - using whole grains and dried legumes (beans, peas and lentils). Sprouting - techniques and tasty recipes for every meal of the day. Powdered Milk - 3-Minute Powdered Milk Cheeses, Yogurt, and other milk favorites. Breakfasts, Lunches, Dinners, Snacks and Desserts the whole family will love! "Our instructors are VERY excited about teaching classes on how to cook with home storage using your cookbook." -- Marguerite Solomon, Zion's Cannery, Independence, MO "With the information in your book, I will be able to encourage [the people in my organization] to store food and excite them to the possibilities of learning to use that food now, before an emergency strikes". -- Sue Bryson, Sterling Heights, MI Nutritious Meals from Natural Foods in 30 Minutes or Less! Revolutionary new ideas for fast, nutritious meals...guaranteed to change the way you use high-fiber, cholesterol-free GRAINS, LEGUMES, and VEGETABLES. Learn to reduce the risk of heart attacks, cancer, and other diseases. This book shows you how to include high fiber foods in...Better Breakfasts, Sandwich Fillings, Salads, Quick Wheat or Rice Patties, Main Dish Soups, Company Dinners, Desserts and Simple Candies, Whole Wheat Breads, Snacks, Sauces and Seasonings, Salad Dressings, Dips and Sandwich Spreads. Also included in this volume... 3-Minute Powdered Milk Cheeses, Homemade Yogurt and Yogurt Cheeses, Sprouting Methods, Storing and Using Sprouts, Growing Greens Indoors. Since 1966, Rita Bingham has taught classes on cooking with basic foods. Her mother, Esther Dickey, wrote Passport To Survival more than 30 years ago, and spent many years crisscrossing the country, teaching seminars on cooking and survival techniques. Rita follows in her footsteps as she shares her knowledge of how to turn whole foods into quick, easy meals with thousands of people interested in taking responsibility for their health and well-being. Her recipes have received rave reviews by satisfied customers around the world. Rita has written a series of books on healthful eating; produced a training video to demonstrate some of the many ways nutritious foods can be prepared with a minimum amount of time; written articles for newspapers and magazines; co-hosted radio shows providing information and recipes for healthy eating. She has consulted for companies to help create marketable food products. She has also provided training on how to include nutritious foods in weight loss programs. Rita is the creator of 3-minute soups, sauces and gravies made from bean, pea and lentil flours. These flours can also be used in all types of breads, as well as in any other recipe calling for wheat flour. The Basic Ingredients BASIC FOODS with basic flavorings produce amazingly good basic meals! In the interest of good health, my goal has always been to make fast, interesting meals with as many nutritious, low-fat, wholesome ingredients as possible (and still have teenagers enjoy eating at home). Like a basic sewing pattern where you add trimmings to suit your taste, this book is meant to help you get acquainted with basic foods so you can prepare them quickly and enjoy serving them at every meal. Then you can easily adjust the recipes to include the ingredients (trimmings) you have on hand. A well-stocked healthy pantry should include at least a four-week supply of the ingredients used in this book. In addition, include lots of fresh fruits and crunchy veggies (at least 5 servings per day). WHEAT, the staff of life, is indeed a versatile grain. Used in appetizers, main dishes, salads, snacks and desserts, wheat adds flavor, texture, and protein as well as many important vitamins and minerals. Fiber in the American diet is a popular subject these days, and whole wheat is one of the best tasting and easiest to use sources of fiber available. Cracked wheat cooks in only 15 minutes and can be added to almost any recipe. If you are just beginning to use high-fiber whole grains, start by including small quantities of cracked wheat or whole wheat flour each day in your diet, as large quantities of fiber foods can cause diarrhea. Many people are becoming allergic to wheat. Whether this is because of the frequency of use, the many chemicals used in crop production, or because of some other undiscovered cause is not clear. Many people who have experienced strong reactions to wheat have found th