Monday, December 8, 2014

Kibble for humans?

My dog eats the same stuff everyday. Its good store bought dog food. I feed him a bit every day and he's in fantastic shape.
Sometimes people have mentioned the idea of kibble for humans from a survival perspective. What can I have that I eat every day and keeps me alive and well in spite of eating the same thing every single day. Supposing we don’t care about how boring it may be and just thinking of it as body fuel?
As far as I know, there's no such thing, but combining a few food items you can cover your nutritional needs.
So the question would be:
What's the minimum food combo that would keep you fed and healthy?
What’s your idea of human kibbble food?

Human Kibble: Rice and Lentils

Rice and lentils have kept people alive for generations, at times people eating those exclusively for months, even years, and still getting by.
Rice and lentils form a “complete protein”, which makes it an ideal meat substitute. Rice and lentils also cook at about the same time, making preparation fast and straight forward.
Regarding which rice is best, Basmati brown rice is probably your best bet. Brown rice has more fiber and more nutrients than white rice but at the same time brown rice has more arsenic than white rice. Basmati rice is known to have a lot less arsenic than American rice, making it a good choice.
What you want to do is complement your rice & lentils “kibble” with as much fresh fruit and vegetables as possible in your diet. Vegetables can go straight with the rice and lentils into delicious stews. At the very least, if all you have is bags of basmati rice and lentils, these along with a multivitamin tablet will keep you in very good shape for la long time.
 Fernando “FerFAL” Aguirre is the author of “The Modern Survival Manual: Surviving the Economic Collapse” and “Bugging Out and Relocating: When Staying is not an Option”.


Penny Pincher Personal Finance said...

I've tried growing lentils and other beans, and my favorite bean to grow so far is black eyed peas. Like lentils, they're edible raw. You can eat them as green beans when the pods are not yet mature. (if they are mature they're edible but kind of tough). The beans are ready to shell when the pod dries out. Lentils are really small and more of a pain to process.

Corn and pretty much any kind of beans also make a complete protein. But with corn, you might want to make hominy from it first to release more nutrients. There are recipes for that online.

Burke said...

Basmati rice is also lower glycemic and, therefore, better for diabetics.

Anonymous said...

Quinoa is an old grain that has made tremendous strides as a super food. It is a complete protein and has pretty good shelf life. I keep lots on hand and use it in lieu of rice. Quinoa comes in white, red and possibly other colors. Very pretty, tasty, quick to make and good for you!

Anonymous said...

Go to an Indian store and buy a bag of Laxmi Brand #817 Deradhun basmati rice. You won't mind eating it every day. Very first class. If that is hard to find then buy the brand called Pari.

Anonymous said...

Basmati and Mixed Vegetable Kitchari:

"Poor man's feast fit for a king!"

For this recipe split mung dahl can be replacd with lentils. The spice hing is used like garlic or onions in a recipe. You can buy hing also known as asofetida at any Indian store. Ghee is clarified butter.But just regular butter works just as well in this recipe. I add a lot more butter and a little more salt.

1 cup split mung dahl
3/4 cup basmati rice
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon finely grated ginger
1/2 teaspoon asafetida/hing
3/4 teaspoon turmeric
1.7 liters water
2 teaspoons salt
2 bay leaves
4 or 5 cups chopped vegetables of your choice

1. Mix the rice and dahl together and rinse thoroughly then set aside to drain.

2. In a large pot on medium heat melt the ghee or heat the oil. A good test of the heat is to add three or four cumin seeds to the ghee/oil. When they “pop”, it’s ready for the rest of them.

3. Add the cumin seeds (make sure they are all submerged in the oil evenly). When the cumin seeds pop, add the mustard seeds and let them pop also. Then add the ginger and cook for about a minute before adding the hing and let everything sizzle.

4. When you add the washed and drained rice and dahl, any water from washing is going to hiss and pop, so be careful. Make sure to stir frequently now, letting it cook for a bit. You will see the rice start to look somewhat glassy or opaque. Add the turmeric to the rice and dahl and mix in. Just one minute longer, still stirring.

5. Now add the 1.7 liters of water and the bay leaves (I like to use already boiling water to make it go faster). If you like firmer kichari, put in a little less water; for soup-like kichari, add a little more water. Stir to combine everything since it can clump together here sometimes.

6. Add the sale and the vegetables now. You can the veggies either all at once here, or you can stagger the timing, adding them according to how fast they cook. For example I add the carrots or potatoes first, and anything leafy or delicate last.

7. Cook for about 45 minutes, stirring occasionally, until the rice and dahl grains are cooked through, and the water is mostly absorbed, leaving a porridge-like consistency.

Although the cooking time seems long, after you have done the prep work, there is not too much to do but stir every now and again. Serve with yoghurt and your favorite pickle. Chapattis are also a traditional side.

Sam said...

I bought your first book and really like it. It's got great tips in it and I really appreciate you writing it.

If you can sprout your beans and lentils and eat some sprouts every day you will be getting great masses of vitamins.

Another tip is from the Grandaddy of survival Kurt Saxon. Thermos bottle cooking.

You can buy the wheat and other grains from the feed store for next to nothing. Just say they're for your horse. Same grain as you would pay a fortune for at the store.