Sweet potato lasts well as do beetroots and parsnips. Onions too, especially brown ones. Root vegetables all seem to do well. Fresh ginger will jazz things up and also stores for a good while. To test if an egg is fresh, float in water, if it sinks it is good, if it floats it has gone off. Eggs are best stored at room temperature. What about peanut butter? Soy cheese keeps longer than milk based cheese. Used it on hikes. Also salamis store for months if you hang them. Bacon will also stay fresh for a a week or longer as will salted beef, but highly recommend salami. The Italians and Spanish developed them to store in days long before refrigeration! Don't forget dried fish that can be rehydrated. Again the Italians and Scandanavians have done baccala for centuries! Pickled vegetables also last for ages. What about some olives to add to your tortillas and pizza. I find anchovies and canned prawns/shrimp are great and compact for pasta or pizza toppings, as well as herrings in tomato sauce! Bought mayonaise also keeps well out of the fridge! Fennel is another Italian root vegetable with an aniseed taste that stores well. Makes a great salad when combined with orange sliced up and dressed with some vinagarette! Goes well with zuccini too!
Thank you so much. I have found that cabbage does okay too. I may have to peel layers at times to get at the fresh leaves. I will also try vermicelli rice noodles for a quick hot pot soup.
Get a flat basket, as big as you have room to accomodate. In it put some small pots. Plant out with chives, rosemary, basil, lettuce, mint. As soon as you arrive somewhere you simply move it outside! Quick and easy to put back in your vehicle. Oakleaf lettuce grows fast and is a pick and regrow variety!
Very good presentation! If you are wanting greens, check out sprouting. You can sprout store bought lentils and garbanzos. I like sprouted mung beans and alfalfa seeds. Just soak overnight, then drain and rinse a few times a day. They are ready in just a few days. You can reuse a glass or plastic jar, cover the top with a fabric handkerchief and secure with a rubber band. No special equipment needed. Enjoy your adventure!
Awesome! Thanks for the idea! I think I will give that a try. I’ve been thinking about doing something like putting small plants or herbs in the window of the camper but this may be an even better idea. I wouldn’t have known the store ones would sprout. I’ll try it and make a video about how it’s going in maybe a few weeks or months. Thanks again!!!!!
Another cheese that is soft and stores for weeks is 'Laughing Cow'. Comes in a round cardboard box and each piece is wrapped in individual foil triangles. It is great on a dry biscuit! I used to always carry some in my backpack. Will give you two weeks or longer out of the fridge, even in the tropics! You can get a herb variety or plain!
Great video, you are an excellent presenter of information; friendly, non-judgemental and honest about the real-world issues of living off-grid. Really helpful info for those of us trying to improve our diets, too!
Awesome video!! When my Brother and I go out we always make our own bread it’s one of our staples. Either a simple bannock we toss together in a baggie at home or buy a bread/biscuit mix at the store. It’s something that stays well for a long time and only needs water. Can be cooked on the camp fire or burner or pan.
Paradise on Pennies yeah look it up. It takes some patience. That’s the down side, it’s not ready when you are. You can wrap the dough around a stick, cook it in an “oven” made from a pot and lid. I just melt butter or use cooking oil on a pan and put the dough down and cover over low heat and check often as not to burn it and flip when brown.
I've had good luck with celery, seems to keep as long as carrots. Also, sweet potatoes and winter squashes keep for a very long time. The little delicata squashes are easy to chop up and the skins are edible. Been really enjoying your videos, thanks!
Yes! I forgot to mention celery but you’re right. We do a lot of squash, too. We eat tons of zucchini, did eggplant a few times but not tons of recipes for that except soups. Thanks for watching, I’ll try to keep them coming!
@@ParadiseOnPennies Eggplant fritters with egg and flour, or using some lentils or beans and some bechamel sauce you can do a vegie moussaka kind of layering up the ingredients. Itis also delicious on the barbecue, burn skin and peel, then mash with garlic and olive oil or yoghurt to make babba ganoush, or do a bean or tuna sauce to accompany, like a pasta sauce. You can also steam them pretty successfully. Skin is edible, but gets burned off for some dishes!
You remind me of my decade of this lifestyle (which I will be embarking upon again, 35 years later and solo). Here’s a couple of ideas to add to your off grid recipes. Tuna noodle casserole; requires a can of tuna, a can of cream of mushroom soup, and a package of egg noodles. Cans of corned beef hash to eat with your eggs!
I’ll get a video up on that one realllly soon! It’s basically just rice, yogurt & tuna with some other random fruits/veggies & soy sauce (for me)...in a bowl... seaweed optional.
I really enjoy the videos bon the food. I also keep potatoes, onion, beans and dry foods on hand. I am particularly interested in your foraging. I use to gather greens out in the field when I was a teen. You already probably store in insulated bags?. I have two . They stay in my rig, down between my bedding and other stuff. Those bags actually keep things very cool that way. I keep my apples and oranges, bread and drinks in them. Everything lasts a fairly long while in those. And, they are very affordable at Walmart. I also keep Flor tortillas on hand. Looking forward to your foraging videoes.
I suggest with romaine that you trim a fresh slice off the root end and then stand it in inch or so of water and it will last for almost a week unrefrigerated but change the water every day or so. Also peppers are wonderful dried to add to your recipes as well as many other veggies. Stock up at a health food store from the bulk herbs section....
Good pantry advice! Looking forward to the foraging video(s). Being a (mostly) city boy, I haven't had a lot of experience at foraging, but even I know how to spot asparagus, dandelions, and cattails (never tried though). While (If?) you're in the PNW you should investigate shrooms.
Nice! I've been reluctant to try shrooms thus far because (1) they seem much more challenging to ID so I'll need time to read & practice & (2) I don't know if I like them (Ha!) I was never a big mushroom person, but as in other things (fish being one) my tastes have probably changed. I should give it a shot. I'll do something in the future for sure! Cattails are on the immediate list..I've read its like corn on the cob. PNW is our next destination & yessss so good for foraging!!! :D
Very cool! My current set up is very similar to your with canned soups/legumes/fish, whole grains and unsalted mixed nuts (all organic) I have less variety to keep everything compact and organized in a cabinet in the back of my crossover. I also cook using a Thermos to conserve time and fuel!
![“อ.เบียร์ คนตื่นธรรม” มาตามคำเรียกร้อง แหกศาสตร์ฮวงจุ้ย เตือนสติอย่างมงาย | แฉ 7 พ.ย. 67 [1/3]](http://i.ytimg.com/vi/5fc4S3xBNfc/mqdefault.jpg)
Great video great ideas and tips. Loved your video
Sweet potato lasts well as do beetroots and parsnips. Onions too, especially brown ones. Root vegetables all seem to do well. Fresh ginger will jazz things up and also stores for a good while. To test if an egg is fresh, float in water, if it sinks it is good, if it floats it has gone off. Eggs are best stored at room temperature. What about peanut butter? Soy cheese keeps longer than milk based cheese. Used it on hikes. Also salamis store for months if you hang them. Bacon will also stay fresh for a a week or longer as will salted beef, but highly recommend salami. The Italians and Spanish developed them to store in days long before refrigeration! Don't forget dried fish that can be rehydrated. Again the Italians and Scandanavians have done baccala for centuries! Pickled vegetables also last for ages. What about some olives to add to your tortillas and pizza. I find anchovies and canned prawns/shrimp are great and compact for pasta or pizza toppings, as well as herrings in tomato sauce! Bought mayonaise also keeps well out of the fridge! Fennel is another Italian root vegetable with an aniseed taste that stores well. Makes a great salad when combined with orange sliced up and dressed with some vinagarette! Goes well with zuccini too!
Thanks for the great tips! Will definitely have to try these out!
Thank you so much. I have found that cabbage does okay too. I may have to peel layers at times to get at the fresh leaves. I will also try vermicelli rice noodles for a quick hot pot soup.
We love cabbage also!
Get a flat basket, as big as you have room to accomodate. In it put some small pots. Plant out with chives, rosemary, basil, lettuce, mint. As soon as you arrive somewhere you simply move it outside! Quick and easy to put back in your vehicle. Oakleaf lettuce grows fast and is a pick and regrow variety!
Very good presentation! If you are wanting greens, check out sprouting. You can sprout store bought lentils and garbanzos. I like sprouted mung beans and alfalfa seeds. Just soak overnight, then drain and rinse a few times a day. They are ready in just a few days. You can reuse a glass or plastic jar, cover the top with a fabric handkerchief and secure with a rubber band. No special equipment needed. Enjoy your adventure!
Awesome! Thanks for the idea! I think I will give that a try. I’ve been thinking about doing something like putting small plants or herbs in the window of the camper but this may be an even better idea. I wouldn’t have known the store ones would sprout. I’ll try it and make a video about how it’s going in maybe a few weeks or months. Thanks again!!!!!
Helpful video.
Glad to hear that!
Another cheese that is soft and stores for weeks is 'Laughing Cow'. Comes in a round cardboard box and each piece is wrapped in individual foil triangles. It is great on a dry biscuit! I used to always carry some in my backpack. Will give you two weeks or longer out of the fridge, even in the tropics! You can get a herb variety or plain!
Get a small rectangle container and plant lettuce, it grows very quickly & you can keep adding seeds so you always have fresh!
Good idea!! So I’ve been thinking about doing something
Like this for a while now.
Great video, you are an excellent presenter of information; friendly, non-judgemental and honest about the real-world issues of living off-grid. Really helpful info for those of us trying to improve our diets, too!
Thanks! I appreciate that feedback. :)
Awesome video!! When my Brother and I go out we always make our own bread it’s one of our staples. Either a simple bannock we toss together in a baggie at home or buy a bread/biscuit mix at the store. It’s something that stays well for a long time and only needs water. Can be cooked on the camp fire or burner or pan.
Funny! So, it's easy to cook bread on a campfire? I would think it would be hard.
Paradise on Pennies yeah look it up. It takes some patience. That’s the down side, it’s not ready when you are. You can wrap the dough around a stick, cook it in an “oven” made from a pot and lid. I just melt butter or use cooking oil on a pan and put the dough down and cover over low heat and check often as not to burn it and flip when brown.
@@ParadiseOnPennies th-cam.com/video/xcw0T1yjxIU/w-d-xo.html Easier than you think!
You could also use pancakes for sandwich bread
Cabbage will last, if using a cooler put your ice in ziplock bags, when it melts you can use the water put in spray bottles etc. just a thought!
Thanks! We're trying to add cabbage to a lot of our meals now!
I've had good luck with celery, seems to keep as long as carrots. Also, sweet potatoes and winter squashes keep for a very long time. The little delicata squashes are easy to chop up and the skins are edible. Been really enjoying your videos, thanks!
Yes! I forgot to mention celery but you’re right. We do a lot of squash, too. We eat tons of zucchini, did eggplant a few times but not tons of recipes for that except soups. Thanks for watching, I’ll try to keep them coming!
@@ParadiseOnPennies Eggplant fritters with egg and flour, or using some lentils or beans and some bechamel sauce you can do a vegie moussaka kind of layering up the ingredients. Itis also delicious on the barbecue, burn skin and peel, then mash with garlic and olive oil or yoghurt to make babba ganoush, or do a bean or tuna sauce to accompany, like a pasta sauce. You can also steam them pretty successfully. Skin is edible, but gets burned off for some dishes!
Though canned spinach and other green vegetables aren't as fresh they're a decent option to have instead of being without and will last near forever
Good point. Canned is our back up plan.
You remind me of my decade of this lifestyle (which I will be embarking upon again, 35 years later and solo). Here’s a couple of ideas to add to your off grid recipes. Tuna noodle casserole; requires a can of tuna, a can of cream of mushroom soup, and a package of egg noodles. Cans of corned beef hash to eat with your eggs!
You can substitute the can of mushroom soup for a can of creamed sweetcorn too. Yum!
Thanks for showing us how you make due under pretty tight quarters. Very nice.
Fantastic video, especially in conjunction with past videos, particularly since I will be hitting the road full time in the next couple months.
Perfect! Thanks, I'll try to get some similar stuff out soon :D
I'm curious as to what you do with your empty cans? Is it easy to find recycling while living offgrid?
What’s in the poor man’s sushi bowl? That sounds right up my alley, camping or not!
I’ll get a video up on that one realllly soon! It’s basically just rice, yogurt & tuna with some other random fruits/veggies & soy sauce (for me)...in a bowl... seaweed optional.
Have you tried the different cacti, easy to forage and most are nutritious.
Yes we have tried a few different varieties.
Thanks for the great tips !
I really enjoy the videos bon the food. I also keep potatoes, onion, beans and dry foods on hand. I am particularly interested in your foraging. I use to gather greens out in the field when I was a teen. You already probably store in insulated bags?. I have two . They stay in my rig, down between my bedding and other stuff. Those bags actually keep things very cool that way. I keep my apples and oranges, bread and drinks in them. Everything lasts a fairly long while in those. And, they are very affordable at Walmart. I also keep Flor tortillas on hand. Looking forward to your foraging videoes.
I suggest with romaine that you trim a fresh slice off the root end and then stand it in inch or so of water and it will last for almost a week unrefrigerated
but change the water every day or so. Also peppers are wonderful dried to add to your recipes as well as many other veggies. Stock up at a health food store from the bulk herbs section....
Pickles don't need refrigeration due to their high acid content. Peanut butter and jars of roasted red peppers also do not need refrigeration.
Individually wrapped string cheese (mozzarella) sticks keep a long time without refrigeration.
Good pantry advice! Looking forward to the foraging video(s). Being a (mostly) city boy, I haven't had a lot of experience at foraging, but even I know how to spot asparagus, dandelions, and cattails (never tried though). While (If?) you're in the PNW you should investigate shrooms.
Nice! I've been reluctant to try shrooms thus far because (1) they seem much more challenging to ID so I'll need time to read & practice & (2) I don't know if I like them (Ha!) I was never a big mushroom person, but as in other things (fish being one) my tastes have probably changed. I should give it a shot. I'll do something in the future for sure! Cattails are on the immediate list..I've read its like corn on the cob. PNW is our next destination & yessss so good for foraging!!! :D
I forage even whe I am at home. So many fabulous edidible "weeds", I know from Australia. Ditto mushrooms!
Very cool! My current set up is very similar to your with canned soups/legumes/fish, whole grains and unsalted mixed nuts (all organic) I have less variety to keep everything compact and organized in a cabinet in the back of my crossover. I also cook using a Thermos to conserve time and fuel!
Great vid, new sub
Try canned spinach.
Good idea. We do this sometimes. Nothing like the fresh stuff but definitely works fine in a cooked soup