Energizing foods to stock up before disaster strikes By Zoey Sky for Super Foods
Energy should be the top priority when choosing foods for your survival stockpile, especially if you’re not sure how long you’re going to bug in at home and you want to make your food supply last for as long as possible.
Here are some superfoods to stock up on if you’re looking for supplies that are nutritious and can help boost your energy levels after disaster strikes. (h/t to PrepperWebsite.com)
Coconut oil also has a long shelf life if it is sealed up and protected from extreme temperatures. When stored properly, coconut oil can last up to one year or more.
If you’re not sure the coconut oil in your stockpile is still good to use, check if it has turned into a strange color or if it is giving off bad smells. If it looks and smells fine, it should be good to go.
Coconut oil is an excellent food to add to your survival stockpile because it is a good source of healthy fats and calories that can help sustain you and curb your appetite. From a nutrient standpoint, coconut oil is considered a superfood because it contains fatty acids like capric acid and lauric acid.
Adding coconut oil to your meals or simply eating a spoonful a day gives you plenty of brain health-boosting nutrients, lowers your cholesterol and helps minimize inflammation-related health issues.
Additionally, the fatty acids in coconut oils may help you build muscle and sustain all of your bodily processes.
Coconut seed energy bites
When SHTF, make coconut seed energy bites to boost your energy levels with a healthy snack.
These bites are a great pick-me-up snack to keep you going until your next meal. You also need a baked sweet potato.
Bake the sweet potato in the oven for 45 minutes.
- 1/3 Cup sweet potato (Baked or mashed.)
- 1/3 Cup shredded unsweetened coconut, plus an extra 1/3 cup for step 4
- 1/4 Cup cacao nibs or mini dark chocolate chips
- 1 Heaping Tablespoon of sunflower seed butter
- 1 Tablespoon coconut oil
- 1 Tablespoon flax (ground meal)
- 1 Tablespoon hemp hearts
- 1 Tablespoon maple syrup or honey (optional)
- 1 teaspoon chia seeds
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- A dash of Jamaican spice or nutmeg
- A dash of Himalayan salt
- Measure out and place all the ingredients into a medium mixing bowl.
- Mix all the ingredients until well incorporated.
- Scoop a small spoonful of the mixture, about one inch, and roll into balls.
- Roll each seed ball into the remaining 1/3 cup of unsweetened shredded coconut.
- Place the energy bites on a parchment-lined freezable glass dish, cover and freeze.
- Refrigerate the energy bites for at least two hours or until they are set.
There are different kinds of lentils and they are all full of energy-boosting nutrients that’ll help you stay healthy and strong even in a survival scenario.
Lentils are full of dietary fiber that helps you digest your food and make better use of the energy they provide. Protein makes up the bulk of the calories found in lentils, which means you’ll be building healthy lean muscle. At the same time, protein from lentils will help you feel full longer.
Lentils burn slowly, meaning you will have the energy to get you through the day, regardless of your metabolism speed. Lentils are also good for your heart health and blood circulation, which both aid in brain health and mental function.
Finally, uncooked lentils can be kept for a year or more without spoiling, which is perfect for your survival stockpile.
Lentils with lemon and herbs
- 3 Cups (750 mL) low-sodium vegetable or chicken stock
- 1 Cup (250 mL) green lentils
- 1 Carrot, peeled and quartered
- 2 Garlic cloves
- 3 Sprigs of fresh rosemary
- 3 Sprigs of fresh thyme
- 1 Lemon, zest and juice
- 1/4 Cup (60 mL) extra virgin olive oil
- 2 Tablespoons (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
- 1 Tablespoon(15 mL) Dijon mustard
- 1/2 teaspoon (2 mL) maple syrup
- 1/2 teaspoon (2 mL) salt
- Salt and pepper to taste
- Combine the stock, lentils, rosemary, carrot, thyme and garlic in a medium saucepan. Bring the mixture to a boil then reduce the heat and simmer. Cover the saucepan for 20 to 25 minutes until the lentils are tender.
- Drain the lentils and discard the herbs, carrot and garlic.
- In a medium bowl, combine the lemon zest and juice, mustard, thyme, salt and maple syrup. Slowly whisk in the oil to make the dressing.
- Place the warm lentils in a bowl and toss with the lemon dressing. Season with salt and pepper before serving.
Did you know that honey has 22 amino acids and a whopping 5,000 enzymes?
Organic honey is another amazing superfood that preppers should stock up on if you want to get healthy servings of many vitamins and nutrients.
You can store honey virtually forever if you want to reap the many benefits of this sweet superfood. Honey can help you to deal with allergies and respiratory issues, while also supporting a healthy immune system. (Related: Honey: The ultimate survival food that doesn’t expire.)
Honey is good for your digestive health and it also naturally produces melatonin, a health aid that gives you complete sleep cycles. Additionally, honey is full of natural sugars that give you a boost of energy, which can help you get through a long-term survival scenario.
Honey seed bars
These nut-free and grain-free paleo-approved energy bars are quick and easy to make.
Enjoy a honey seed bar if you want a simple breakfast or energy-boosting midday snack.
- 1 Heaping cup large flaked coconut, unsweetened
- 1/2 Cup honey, warmed for easier mixing (Heat the jar in a hot water bath.)
- 1/2 Cup pumpkin seeds, raw
- 1/2 Cup sunflower seeds
- 1/4 Cup chia seeds
- 1/4 Cup flax seeds, or hemp seeds
- 1/4 Cup sesame seeds
- 1 teaspoon vanilla
- A generous of pinch salt
- Preheat the oven to 325 F, or 300 F if using an electric oven.
- Mix the chia, pumpkin and sunflower seeds and salt together in a medium bowl. Stir in the vanilla and warm honey until uniformly combined.
- Place a piece of parchment in an 8×8 baking pan all the way up the sides. Spray the parchment lightly with oil.
- Pour the seed mix into the lightly greased, parchment-lined pan, then use a wet metal spatula to spread out the seed mix. Make sure it gets into the corners and edges. Press down firmly until you have a compacted, smooth surface with a uniform depth.
- Place the pan on the middle rack in the oven for 40 to 55 minutes. Check at 25 minutes and adjust the heat down to 300 F if you see that the edges seem too brown. For a chewy consistency, take the pan out at 40 to 45 minutes. If you want a crispier and crunchy consistency, let it cook for the full 50 to 55 minutes. Note that all ovens are different, so the heat may vary.
- Make sure you take out the pan when they are golden and before they get too dark. Check the pan after 40 minutes. If you take them out too early before they are golden, your energy bars may be too chewy and sticky.
- Remove the pan from the oven. Set the bars aside and let them cool completely. When the bars are completely cooled, take the parchment out of the pan, turn it over and remove the parchment.
- Flip the baked mixture back over and cut into your desired shape or bars. Store at room temp.