Class #306 – A Deep Pantry Saves Us Money & Time While Improving Food Quality
This class presents pantry possibilities with a tip-filled tour of the newly expanded Protective Diet Test Kitchen Pantry and Cellar. Strategically stocking a deep pantry with high quality, staple ingredients for your favorite recipes, at a massive savings, makes sense.
- Engage in our official support group, Protective Diet Living (PDL). Join Live Chats & Coaching Hour for personal assistance.
- Shop www.protectivediet.com/bulk, an independent source for low-cost, high-quality PD staples in bulk.
- Take advantage of current savings on Protective Diet Plant-Based Broth Mix. Rising ingredient costs are forcing prices up.
|Pantry Stocking||Pantry Staples||Food Security||Mylar Bags||Grain Milling|
Action Steps for Deep Pantry Stocking
- Evaluate Your Space
- Since its inception in Chicago, Illinois, the Protective Diet Test Kitchen Pantry has expanded. For many years, apartment coat closets held mail-order bulk buys. Now the Christensen Cabin houses a front pantry, a back pantry, a cellar, and serves as a coordinated drop site for monthly deliveries of healthy, organic and natural foods to the surrounding community.
- Front Pantry—kitchen cabinets and countertops set up for workplace efficiency with daily-use protective spices, seasonings, teas, flours, grains, beans and legumes in refillable, glass canisters. Inventory is easy—taken instantly, at a glance.
- Back Pantry—organized shelving serves as a home store with multiple units of staple ingredients purchased at discount prices. Food grade buckets (2 to 6 gallons) with easy-access Gamma Seal Lids store staples by the pound. Paper inventory.
- Cellar—several years’ worth of essential foods with indefinite shelf life purchased at massive savings—carefully repackaged in Mylar bags w/oxygen absorbers, heat sealed, and layered in airtight (55 gallon) storage drums. Paper Inventory.
- Adapt the space you have—a coat closet, a spare bedroom closet, or under bed space can be repurposed as pantry storage.
- Choose What to Store
- Start by finding five recipes that you love. Stock the ingredients deep so you can make them again and again.
- Consider how much you use in a week, then stock several weeks’ worth. What would you need to have on hand for a year?
|PD Staple Ingredient||Front Pantry||Back Pantry||Cellar|
|Soymilk, organic unsweetened||1 week 6qt = 3 (64oz) boxes||12 weeks 72qt = 36 (64oz) boxes||52 weeks—Dry, Organic Soybeans 85lbs beans = 312qt homemade soymilk|
- PD recipes are strategically designed using the same nourishing staples in a variety of combinations. Every ingredient is used in multiple recipes. Invest in large amounts of the ingredients you know you are going to eat = savings and security.
- Find resources for buying in bulk at wholesale prices. Azure Standard offers dramatic savings—at the time of purchase, caraway seed from Azure was $3.63/lb for a 5lb bag vs $13.14/lb for a small bag from Amazon = a savings of $47.55.
- Buy individual spices in bulk—best quality is important for best flavor. Bulk herbs for protective beverages, like Flower Water, cost less than purchasing a single serving beverage at the coffee house. Store ingredients for Lifestyle recipes also.
- Consider storing and milling your own grains. Commercially milled whole wheat flour does not contain the nutrition of the whole grain. Vitamins and fats are removed to make it shelf stable. Whole wheat berries, properly packaged, have intact nutrition and an indefinite shelf life. Investing in whole grains and a personal grain mill will expand your pantry possibilities to include fresh breads, tortillas, pastas, fresh flaked oats and more. One (6 gallon) bucket holds 42lbs of wheat berries.
- Repackage, Rotate, Restock
- Original packaging is not airtight allowing moisture, odors, and contaminants so seep in. Repackage for long term storage.
- Airtight buckets increase the shelf-life 5-10 years. Mylar bags (5 gallon) w/oxygen absorbers extend the shelf life 30+ years.
- Repackage baking soda into an airtight jar to prevent it from absorbing odors that could be incorporated into your baking.
- Write expiration dates bigger on baking powder cans. Use the oldest first. Freeze yeast to extend the shelf-life indefinitely.
- PD Test Kitchen Pantry Rotation System:
– Daily meals are made from the Front & Back Pantry. Mylar bags from the Cellar are opened as needed to refill containers.
– Example: Julie Marie buys 6 (12lb) bags of short-grain brown rice at Costco—3 bags are repackaged into a (5 gallon) bucket
in the Back Pantry, and 3 are repackaged in mylar in the Cellar. When the bucket is empty, rice from the Cellar will refill it.
Partial PD Pantry Inventory (see the PD Shop for links to savings on bulk staples)
|Applesauce, unsweetened||Liquid Smoke||Rice Paper|
|Baking Powder||Matzo Meal||Rice, Pad Thai Noodles|
|Baking Soda||Mustard, Spicy Brown||Rice, Ramen Noodles|
|Beans, Black, canned||Mustard, Yellow||Salt, Himalayan Pink|
|Beans, Garbanzo, canned||Nori Sheets, toasted||Sesame Seed, white or black|
|Beans, Great Northern, canned||Nutritional Yeast||Soymilk, unsweetened|
|Beans, Pinto, canned||Onion Powder, organic||Spices, organic bulk|
|Beans, Kidney, canned||Onion, chopped dried||Sprouting Seeds, variety|
|Beans, Black, dry||Oats, organic rolled||Stevia, liquid, additive-free|
|Beans, Garbanzo, dry||Oats, steel cut||Sweet Potato Puree, canned|
|Beans, Great Northern, dry||Oat groats||Tamari, San-J, low sodium|
|Beans, Peruvian, dry||Pasta, Ditalini||Tamarind paste, seedless|
|Beans, Pinto, dry||Pasta, Fregola||Tapioca Pearls|
|Beans, dry||Pasta, Lasagna||Tapioca Starch|
|Bentonite Clay||Pasta, Macaroni||Teas, organic loose bulk|
|Cacao Nibs||Pasta, Penne||Tomato, Diced organic|
|Cacao Powder, organic||Pasta, Spaghetti||Tomato Powder|
|Chia Seed||Peas, Green Split||Vanilla, Instant|
|Chilies, Ancho, dried||Peas, Yellow Split||Vinegar, Apple Cider|
|Chilies, Guajillo, dried||Pellegrino, unflavored||Vinegar, Balsamic|
|Coconut Oil, not to ingest||PD Plant-Based Broth Mix||Vinegar, Malt|
|Cornhusks||Popcorn, mushroom||Vinegar, Red Wine|
|Cornmeal, medium grind||Psyllium Husk, powdered||Vinegar, Rice|
|Corn Masa, yellow||Puffed Corn||Vinegar, White|
|Erythritol||Puffed Kamut||Whole Corn, Blue Dent|
|Jackfruit, Young canned||Pumpkin, canned||Whole Corn, White|
|Korean Red Pepper Powder||Quinoa||Wheat Berries, Durum|
|Lentils, Black||Rice, Black Forbidden||Wheat Berries, White|
|Lentils, French Green||Rice, Brown||Yeast, Active Dry|
|Lentils, Red||Rice Cakes, salt-free||Water (treated for storage)|
- Low calorie crunchy treats for dogs = Lundberg salt-free organic brown rice cakes.
- Keep an extra water spray bottle in case your original breaks—for spraying “water butter” on salted popcorn and tortilla chips.
- Packaged powdered erythritol is too sweet to use as is. Cut the sweetness by halving the erythritol measurement in the recipe.
- Psyllium Husk Powder can be used in the Breadmaker Bread Onion Loaf to give it a white bread texture.
- Watch out for added sugars in Balsamic Vinegars. It should be about 10cal/Tbsp. Sweeteners affect your taste bud reprogram.
- Do not get overwhelmed by how deep my pantry is. You’ll get there. It will just happen as you find recipes you like.
- Our food quality and health are improving while saving money so we can buy new clothes, because we are going to need them.
“It will be so rewarding when you come into your pantry and ask, ‘What should we make for dinner?’ You will have all these ingredients in front of you to look at for inspiration.”
|#258 Pandemic Pantry||#087 Pantry PAR Stocking System||#032 Stocking Your Kitchen for Efficiency|
|#305 Protective Sprouts||#296 Incorporating Dried Herbs||#299 Making Organic Soymilk & Yogurt|
This class presents pantry possibilities with a tip-filled tour of the newly expanded Protective Diet Test Kitchen Pantry and Cellar. Strategically stocking a deep pantry with high quality, staple ingredients for your favorite recipes, at a massive savings, makes sense.Class URL: https://protectivediet.com/lessons/class-306-a-deep-pantry-saves-us-money-time-while-improving-food-quality