Category Archives: frugal strategies

Oil prices zooming up, and where to find palm oil?

frugal strategies

Due to health concerns, I choose not to use vegetable oils such as canola, sunflower or soy. Though generally cheap and widely available, I stick with coconut oil (for cooking and baking) and olive oil (for salads).

There’s one oil that I’m only able to get Passover time, and that’s palm oil. I look for it as soon as the stores switch over to Passover foods, and until a couple of years ago, would get about twenty bottles when they were at half price for 5 shekels each. It’s a shelf stable option and very convenient to have on hand to supplement my coconut oil use.

Last year I didn’t see any on sale, so I got my twenty bottles for the full price, ten shekels. This year I was disappointed not to see any palm oil for sale, not for a reduced price and not for a full price. None at all. Not only that, I hardly saw any oils being sold. I had noticed before Purim that the oils were scantily stocked, but thought it might be due to stores wanting to use up stock before switching to Passover foods.

Fortunately, my husband found two bottles of walnut oil for Pesach. That wasn’t enough for us for the amount of people we were cooking for! So I sent my husband back to the store to get some more walnut oil for the last couple of days of Pesach.

He called and told me he found ten bottles of palm oil, and did I want it? ‘Yes, all of them, please!’ But they’re 18 shekels each, you want me to spend 180 shekels on oil right now? Understandably, it didn’t seem like a priority to buy seemingly overpriced oil in quantity. With no hesitation, I told him, absolutely! I was so glad to get some.

I usually buy a carton of coconut oil (bulk size) twice a year. About six months ago, I realized prices were about to climb significantly for that specific product, so I bought more than usual. I also bought some for a couple of others who I told about the expected price increase.

This week I looked at the website of the bulk baking store I bought it from, to see if they carried palm oil. While I was browsing, I saw that the hydrogenated coconut oil (I buy unhydrogenated but didn’t see it in stock, the price is usually similar) is now 526 shekels for a carton. I paid 202 shekels for the same size carton a year ago, and 235 shekels at the end of the summer.

You know what oil is now 323 shekels for a sixteen kilo carton? Canola. Seriously. One of the cheapest and most nutritionally worthless oils is now more than I paid six months ago for the most expensive oil.

For us, good quality fats are an important part of our diet, and I consider it a priority to have some on hand. Believe me, I’m really glad that I bought a second carton in the summer; I just finished the carton I bought then and am now at the point that I would be needing to buy more. Coconut oil is shelf stable for a long time and I saved over 300 shekels on that one carton. I don’t know if I’ll continue to buy coconut oil if I have to pay so much for it; I’m going to be looking for a less expensive option.

On Sukkos (five months ago) my daughter-in-law told me she wanted to buy coconut oil in bulk but the price was up to 350 shekels; that looks like a screaming bargain right now. The question is, does a shopper buy some extra at this price, which seems exorbitant now but may be a bargain in another six months? I don’t expect the price of coconut oil to go down anytime soon; realistically probably not for a couple of years. But this price is a bit rich for my budget.

Oils are currently being rationed in the UK and other parts of Europe; they’ve been out of stock for weeks in Germany. The managing director of Iceland supermarkets confirmed they are rationing oil to a bottle a person, and explained, “If you look at commodity prices, sunflower oil has gone up 1,000 percent in terms of the commodity cost in the market, palm oil (up) 400 percent, and then there is things like wheat, 50 percent, fertilizer 350 percent”.

What’s causing these prices to shoot up? In short, supply chain issues and the Russia-Ukraine conflict is the latest factor. Does what happens in the UK or Europe have anything to do with those of us in the US or Israel? Based on these price increases, it certainly seems so.

As I’ve said before, one of my primary grocery budgetary strategies is to stock up on what I need when the items are on sale. Today I’ll be going to a meeting with ds9’s teacher; his school isn’t far from an Osher Ad supermarket. I’m planning to stop in and see if I can find some good deals, and though I know the chances are slim, hoping to find palm oil! (Please let me know in the comments if you know where to buy palm oil in normal kitchen sized quantities.)

Avivah

Starting to see food shortages in US, what to do now

frugal strategies

I wrote the following on November 8, 2021, but finally decided not to post it because I felt it was too soon to talk about this. Instead, I chose to share information about how to budget for food, buy in bulk, find pantry space and repurpose leftovers, knowing this would be helpful information to anyone wanting to stretch their food budget for whatever reason.


>>You can’t imagine how many times I’ve written and rewritten this post, deleting and deleting and rewriting again! My dilemma is I don’t want to cause anyone anxiety or alarm, but at the same time, I want your family to have what it needs.

I’ve deleted all my commentary and explanation about the reasons this will happen, and I’m going to get right into it.

Food prices are anticipated to rise sharply in coming months. There is a lot of talk behind the scenes about food shortages.

Most of you live in countries where this seems preposterous, but some of you are beginning to see shortages. There is a complex web of factors leading to this situation worldwide and as fascinating a topic as this is, I’m not going to talk about why and how this is happening. I’m going to focus on what to do about it.

First of all, now is the time to be as conservative as possible in your spending. Please think about what foods you use, and buy a bit more of them each time you shop. Don’t panic, don’t go into hoarding mode, don’t get afraid.<<

Today I’m going to talk more directly about this issue. Thankfully, here in Israel our prices are remaining steady and I’m not seeing unusual shortages. That’s not to say that caution isn’t in order, because worldwide inflation and supply chain forces will eventually affect us all.

For my US readers: please take this seriously! US groceries have shot up significantly and will continue to rise. Many, many areas are seeing serious supply issues, with significant sections of the supermarkets empty. They are being explained as being caused by a shortage of workers due to the O variant, and some areas having winter storms and people panic buying as a result. That is definitely a factor but if you think that’s all that is happening, you’re going to be lulled by a false sense that this is a short term issue that will be resolved in a week or two. It’s not.

Some news outlets are beginning to talk about this being a long term issue. Finally!!

I’ve looked at lots of pictures and descriptions of what is in short supply or missing. It varies from store to store, obviously, but here are the things that are pretty consistent:

  • dairy products
  • eggs
  • meat and chicken, sliced sandwich meat
  • frozen processed foods, ready to eat meals
  • bottled juice, some sodas
  • fresh produce
  • bread
  • pastas
  • pet food (specifically for cats and dogs)

If something isn’t on this list, it doesn’t mean some places aren’t experiencing shortages of that. But this list seems to be accurate for the majority of places. It seems red states were the first affected, but the blue states are also being affected now. The bigger cities and wealthier areas are the last to be affected.

People in the affected areas are getting increasingly alarmed to see the combination of price increases and empty shelves when they go to their stores. In American there has always been an abundance of food at low prices, and people assume it will always be like that, so this is understandably disorienting for shoppers.

What if you’re in an area that doesn’t have any gaps at all (and there are still many places like that)? Should you ignore this and think that this doesn’t apply to you?

NO!!!!

You’re the best positioned right now to heed this warning. What is happening in other states will affect you eventually. You are so fortunate to be able to buy some food insurance for yourself, to easily stock your pantry before there are any shortages. A relaxed guideline at this point is to get at least a month’s worth of staples.

To make the empty shelves less noticeable, supermarkets are reorganizing their spaces, taking out shelving and moving it around, fronting the empty shelves with one or two of the items (nothing behind them), filling empty spaces with foods that there is a lot of. For example, one baking aisle pictured had many shelves of white sugar. I’m seeing some people reporting that the expiration dates on canned goods is much shorter than usual. And now there are beginning to be limits on how many of each item you can buy.

What I don’t see in short supply yet are the things that make up the bulk of my meals. Good, old fashioned staples. Ingredients that you need to know how to cook to turn into a meal. šŸ™‚ It’s not a coincidence that these are the last things to be sold! For many people, cooking doesn’t go much beyond heating up ready-made food, and they have no idea what to do with these ingredients.

If you’ve ever read pioneer stories, their big shopping trips would be something like: a barrel of flour, a barrel of beans, a sack of cornmeal, some molasses and a little salt. They’d supplement with their gardens and hunting, and those would be their groceries for months.

Well, that’s not a bad way to think with what’s going on. Personally, I wouldn’t tell anyone to buy extra frozen pizzas or pop tarts, though if you want to get additional meat/chicken and frozen vegetables, it’s a good idea. Think about the most basic foods, ingredients that can be bought inexpensively, stored in a small amount of space, and have a long shelf life. White rice, legumes, flour, sugar, canned goods, peanut butter.

Fortunately, these are also the foods that are most frugal! Many, many people shop for just the week, or even just a couple of days at a time. That’s not a prudent approach right now. I’m suggesting that when you do your shopping, you get additional staple foods.

When you’re doing your shopping, please be kind to the staff. They are the brunt of the frustrations for many shoppers, which besides being wrong, is unfair since they bear absolutely no responsibility for this situation. People are so stressed and this is adding to the ramped up anxiety, so bring your own positive, calm energy with you, so you can spread some good vibes.

One more suggestion – buying local is always a good thing! If you can buy directly from a farmer, that’s a great option. (When I was in the US, I made a trip to Pennsylvania every month or two, and bought my milk and eggs directly from the farmer.) You can get good prices and directly support those who are producing foods you enjoy.

As always, if you have a question, or comment about what you’re seeing in your area, please share in the comment section!

Avivah

Homemade cough syrup remedy, helps coughing and congestion

frugal strategies, health, home remedies

There’s a lot of common cold symptoms going around now, which seasonally what tends to happen in the winter months. For generations, people have known how to treat this kind of thing at home.

Last week I heard one of sons coughing at night and the next morning told him how much vitamin C to take. After a few days, I heard him still coughing in the night and asked him if he had taken the vitamin C I told him to take the first day. No, he sheepishly admitted. I obviously knew that because he wouldn’t still be coughing if he had!

It’s not as if there’s just one way to respond to cold symptoms, though. There are many different remedies people have used effectively for many generations in cultures across the world to heal upper respiratory illnesses and chest congestion, using ingredients that are natural antibiotics.

Plasters and poultices with onion and mustard as a base were a common practice. There are lots of cough syrup/tea recipes include whiskey or bourbon (‘hot toddy’). Below I’m sharing non-alcoholic syrup and tea recipes variations, so you can see how much flexibility there is with the general concept. (The first two listed are what I make.)

  • Mix equal parts freshly squeezed lemon juice and honey. Take a spoonful every few hours.
  • Chop onion, cover with honey. Let sit for several hours; it will become a thin and watery consistency. Strain out onions (you can eat them) and take a spoonful every few hours.
  • Layer raw onion, fresh ginger and raw garlic into a pint jar until half full and then fill the rest of the jar with raw honey. Shake periodically over twelve hour period. Strain, use like cough syrup, a tablespoon every 4 hours.
  • Onion tea – boil cut up onions with peels included until soft. Strain, mix with honey and drink hot.
  • Slice a large onion, sprinkling sugar between the slices and put into a jar. Add water to weight it down. The juice runs out after a few hours, take a spoonful every few hours.
  • 1 teaspoonful each of dried rosemary and thyme. Add boiling water and let it steep. Strain it and drink. Can sweeten with honey and add a sprinkle of cinnamon. Drink hot or cold.
  • Boil a red onion, drink liquid with honey.
  • Mix small amount of horseradish/ginger and mashed garlic with honey, pour a cup of boiling water over it. Allow to cool slightly then sip. You can also add couple tablespoons of lemon to the “tea”.
  • Oregano (natural antibiotic) and thyme (removes mucus) tea with a teaspoon of honey.
  • Honey-lemon-ginger warm tea, with a bit of coconut oil
  • Mix raw apple cider vinegar with equal parts of raw honey.
  • Red onions (peel on), lemons (sliced, peel on), honey, garlic, ground horseradish. Ad enough eater to cover, heat until just boiling. Cool. Strain, take a teaspoon at a time or add to a cup of hot water as tea.

Isn’t it marvelous that lemons are in season in the winter at the time that people need that natural vitamin C the most, and that onions and garlic can be stored year round? So even at times that people had no grocery stores, the ingredients they needed to to boost their immune systems were available. These are all very affordable ingredients – even honey, which is the most expensive, is still considerably less expensive than store bought cough syrup with its questionable ingredients!

If you have your own recipe that you’ve found helpful, or use any of these and they work for you, please share in the comment section below.

Avivah

Repurposing food leftovers

frugal strategies

Did you know that in the US, food waste is estimated at more than 30% of the food supply?

Making changes to the hugely wasteful industrial food system isn’t in our control, but we can take steps to minimize our own food waste. Unless you are an exacting cook who knows precisely how much to make at every meal, most of you have a good amount of leftovers that accumulate during the course of the week.

Generally leftovers are put into containers and pushed to the back of the fridge, where they tend to sit until they turn green or fuzzy and finally are tossed out. Or put into the freezer when after many months you’re ready to clean the refrigerator/freezer and toss out all the UFOs (unidentified frozen objects :)) that you find. Storing them lets you think that you’re going to use them because it would be wasteful to put them directly in the trash, but in the end, most leftovers end up in the garbage.

There’s another possibility, though, that will save you money as you minimize waste and stretch your food budget – creatively repurpose your leftovers to use in creative ways as you create new dishes.

Last night I found myself late to begin dinner preparations, and wondered what I could pull together quickly so dinner wouldn’t be super late. I quickly took stock of the fridge leftovers , and thought about what flavors would go well together.

Here’s what I decided to use. As you’re looking at this, take a moment to think what you could turn this into (it depends what else you have in your house and there isn’t one right answer :)).

  • small container of meatballs (4 or 5) and gravy
  • baked squash and onions, 1 – 1 1/4 cup
  • rendered beef fat, 2 tablespoons
  • roasted zucchini, a few slices
  • half box of coconut cream

That was it for the leftovers. I threw them all in the pot, mixed it well and added a 1 kg/2 pound bag of frozen peas, and a little less than a half kilo/1 pound of ground meat. I stirred it all together, added some salt and pepper, heated it until the ground beef was done and within fifteen minutes from when I began, dinner was ready to be served. Voila, beef ala king! This goes well with a cooked grain or mashed potatoes, but in that case I just made a really big potful and served it on its own. My kids pronounced it really good.

Those weren’t all the leftovers in my fridge, but the ones that I thought would come together when combined. It’s important to consider what will taste good together, rather than randomly dump different containers into a pot. Sometimes you’ll use just one leftover ingredient in your dish, sometimes you can use a lot (stews are particularly good for this). Every day or two, take a look at what leftovers you have and when you prepare your meals, think about what you already have that you can integrate.

Since I made a large pot of this, I now have beef ala king leftovers! My kids liked this enough to serve it as a stand alone for another meal. But a dish is never appreciated as much as the first time it’s served! Another possibility is to add more chopped onion and carrots, and turn it into a filling for a cottage or shepherd’s pie, topped with a crust or with mashed potatoes, and then baked.

I give this an one example, but I do this regularly throughout the week. I don’t attempt to use all leftovers in one dish, because some flavors aren’t compatible.

Soups and stews are a great way to reuse leftovers. Leftover grains are perfect for thickening a stew, and most vegetables and meats go well together. Add a different sauce or seasoning and you have a completely different dish. Sometimes I have a ‘leftovers train’ when I make a dish out of leftovers, then turn those leftovers into another dish, and yet another dish from those leftovers! And it doesn’t feel to anyone like they’re eating leftovers or feel like a repeat of something they had a day or two before.

Some dips are easy to add to repurpose. Onion dip, matbucha, fresh tomato dip – I stir them into soups or chilis. Others, like chumus or techina, I prefer to serve on their own, though they can be used as binders to hold a loaf kind of food together. You can puree or blend ingredients as well, so they can look different than they did in their original forms.

The one thing that I rarely repurpose are salads with a lemon or vinegar dressing. They have a strong flavor that doesn’t blend well with most main dish recipes, and it’s easy to serve them as a side dish. Still a win when it comes to reusing leftovers.

You might think that this approach takes a mental encyclopedia of recipes, but that’s not the case at all. Just think about what flavors you’ve used in the past together, and continue along the same lines with your leftovers. And if you combine something that isn’t a hit – okay, so you’ve learned something that you won’t do again.

Here’s the simple three step process for using leftovers:

  • inventory what you have
  • use something in one of today’s meals
  • enjoy eating good food and saving money!

Avivah

How to make apple cider vinegar

food preservation, frugal strategies, health, lacto fermentation

It’s fun when I discover how I can do things on my own that I previously assumed I had to buy or outsource to others, and making my own apple cider vinegar was one of these things!

It is so easy, frugal and healthy, that I can’t believe I didn’t make this until recently.

If you’re preparing apples for something else, you can save the peels and cores to use to make the vinegar. Technically this is called scrap apple vinegar. Since I try to minimize waste, making vinegar out of something destined for the trash (or in my case, the chickens) is a bonus. However, in terms of the final result, I made a batch of scrap apple vinegar and a batch of apple cider vinegar, and didn’t notice much of a difference between the two.

1- Fill a jar at least halfway with chopped apples or apple scraps. The flavor and color of the final product will be affected by what apples you use; it’s all good. I had a bunch of yellow apples that started getting wrinkly, so that’s what I used.

2- Add water to the jar until it’s just about at the top. Technically it’s best to use filtered water but I’ve always made ferments with tap water. The chlorine evaporates when left uncovered or when covered with a cheesecloth.

3 – Add sugar. The official ratio is 1 tablespoon of sugar per cup of water and 1.5 apples. (I’m not so exacting and didn’t find this formula for the ratio until after I had made a few batches, so I can definitively state that it will turn out fine if you use less. I used four teaspoons for each of the large jars you see below.) If you try to avoid eating sugar, don’t worry about it in this case; the fermentation process will eat it up and none will be left in the final product.

4 – Mix, and cover the jar with a cheesecloth to keep anything from getting in. You’ve now just about finished the active part of making apple cider vinegar. Basically you’re going to let it sit on your counter for a few weeks and stir it once daily. (That’s because the pieces will all float to the top, so stirring it will ensure no mold grows on top.)

5 – Let it sit a few weeks. Taste it. Do you like how it tastes? Then strain it and bottle it. Not ready yet? Let it sit another week or two. Refrigerate once ready.

That’s it!

I previously mentioned that I really liked the taste of this. My husband tasted my latest batch when it was still sitting on the counter, waiting to be strained, and he likes it, too, so it’s going fast!

There are lots of ways to use apple cider vinegar to benefit your health. Lots of people have written about it, so I’ll just link to one of them and let you read what they’ve written. šŸ™‚ I can add, though, that one of my kids had dandruff, and when they washed their hair using this apple cider vinegar as a rinse just one time, there wasn’t a speck of dandruff remaining and the hair looked so shiny and healthy afterward.

Avivah

Finding storage space to stock your pantry

frugal strategies, homemaking

After my recent post about shopping the grocery sales, I received the following question.

One thing I find particularly difficult, is that since homes are smaller in Israel, storage options sometimes limit me being able to buy the way you suggest. Do you have any tips regarding that? Each person can obviously do the best they can given the space they have. But if you have any specific creative storage options, Iā€™d love to hear them.

I have to clarify that I’m not suggesting you buy massive quantities of foods that you’d need a basement to store, though I can see how my example from my US days about buying six months of grape juice would lead you to that conclusion. (Even that was just four cases of juice, stacked in the corner of my very small storage spot at the time.)

Now, practically speaking about finding space for your pantry. Since living in Israel, I’ve lived in three homes with four different kitchens. All of them had fairly minimal kitchens when we moved in, though when we renovated each of them, I was conscious of adding as much storage space to the room as possible.

I’ll show you pictures of what I was working with so you understand I’m not talking from an ivory tower kichen space! Here’s a link to my last kitchen’s before pictures. And the first kitchen in Israel that I renovated. And below is a before picture of my current kitchen. The entire kitchen was just the dark brown (half rotted) cabinets in the corner where my son was standing; in the foreground are some of the new cabinets before installation.

Okay, so onto some ideas for how to maximize storage space!

1)Declutter! Go through your cabinets and get rid of things that you rarely use that that are taking up your precious kitchen real estate. I realize it can be hard emotionally to let go of things you have, but going through this process will leave you room for your money saving purchases. Things tend to accumulate, so I do this periodically.

2) Look at places that you don’t use efficiently. For example, I tend to not use the space under my sink efficiently. Actually, the deeper bottom cabinets tend to be areas that don’t maximize space. (For that reason, I put drawers or sliding shelves into all of the kitchens I renovated, to make those hard to reach spaces accessible.) Any space that isn’t well organized can be reorganized and I’m often amazed how much less space things take up when they’re reorganized!

Another example: I noticed one of my bottom cabinets has two shelves but there is room for three, so I asked my husband to put adding a third shelf onto his do list. (I asked him to do the same thing with a bedroom closet – he’s a good sport about putting things on his list and I’m a good sport about waiting until he has a chance to get around to them.:))

3) Your storage space doesn’t have to be in the kitchen. In the first kitchen I linked a picture to, I had a small laundry porch adjoining (it wasn’t more than a meter wide by two meters long). One narrow side had the washer, on the opposite narrow wall I put a plastic shelving unit that had three shelves. When I got more produce than I could fit into the fridge, I stored it right there next to the kitchen, with the cool air from the outside helping to keep it fresh. I did the same thing in my next home, though the porch wasn’t adjoining the kitchen.

Really, there’s no reason you can’t store your well-sealed non-perishable foods in whatever room you want, even in an entirely separate storage area! I’ve needed my bedroom spaces for clothing and my independent storage room was converted to my office, but know it’s an option to carve out non-traditional spaces wherever you can if it’s worth it for you.

4) Only store what gives you the most savings. When shopping, consider your space constraints, and buy accordingly. I generally buy the more compact items that are on sale, not huge packages that I don’t have room for.

You will never find me with more than one extra package of toilet paper at the very most. I don’t care how cheap it is, it just takes up too much space to buy more than I need until the next shopping outing. Similarly, I’m not going to stock up on napkins to save thirty agurot (ten cents) a package. They take up too much space, so I’ll buy enough for a couple weeks and that’s it. But I will buy tuna when it’s 30% off. That’s a big savings and cans/vacuum packs are compact enough to store in a small space.

5) Split big purchases with frugal friends. You don’t have to buy that five kilo bag of beans and store it all yourself! Ask friends if they’re interested in splitting a big purchase. You all get savings and none of you are stuck with huge quantities.

How much you buy when something is on sale will depend on your budget and your space available. Even buying two 1 kg bags of rice instead of one will save you money! And that doesn’t take much more room.

I think this is obvious, but it bears repeating to be on the safe side. Don’t buy something you won’t use, even if it’s a really good price. That’s a waste of your money and your space. This reminder has saved me lots of space! (I remind myself of this when canning as well: I don’t want to store food that isn’t something I’m likely to eat, even if I could get it for free. It would take up space that could be used for things that I really want to have.)

So don’t be deterred about buying more than this week’s items when you find a good sale. When there’s a will, there’s a way, and I’m confident you can find some space to use!

Avivah

Vitamin D is awesome and critical, so be sure you are taking enough!

frugal strategies, health, home remedies

My daughter called me earlier this week to ask what to give her husband, who was beginning to have nasty cold symptoms. I told her specific doses of vitamin D (based on doctor’s guidelines for the ‘hammer’) and vitamin C , and said I expected he would be fine in the morning. Sure enough, she called the next day to say he was feeling better and back to kollel. šŸ™‚

Vitamin D is the sunshine vitamin, and many have the idea that it doesn’t need to be supplemented if you are outdoors a good bit of time. However, studies have shown that even around the equator where you would assume people get abundant sunlight, many are deficient in vitamin D.

Even though I live in a very hot climate, I stay inside during the hottest parts of the day, wear a sunhat when I do go out, have an olive complexion, and am always wearing long sleeves and long skirts. Not much chance for the sun to get through, even living in a very hot and sunny area! So I have no doubt that supplementing vitamin D will benefit me.

In January 2020 I wrote a post about the using the vitamin D hammer to quickly and effectively treat the flu. That is still really good information so go back and read that if you don’t remember it or didn’t read it then! Little did I know that a short time later, mentioning that this same approach could be valuable in prevention or treatment of the superbug that was circulating would elicit howls of outrage around the world and censure of medical professionals.

But as time has gone on, more and more doctors have been speaking up about the critical importance of vitamin D in strengthening our immune systems, specifically vis a vis the current health situation.

Here’s an interesting interview with two doctors about vitamin D in Israel.

(It’s interesting to read the comments on the video and see what people say about their experiences with vitamin D.)

Here’s another great talk with two more doctors, both of whom have been sharing this information from the beginning of the situation. This video came out when I was in the middle of writing this post, so I decided to add it for you. šŸ™‚ This talk is more technical but lots of great information, including the benefits of sunlight beyond vitamin D.


Information is so valuable, and both worth watching. (I listen to talks like this when I’m working in the kitchen or driving, since I don’t have time to sit in front of a computer to watch.) By watching, you’ll learn how much to take and why it’s so important.

I’m hopeful that as information like this becomes more widely known, more people will have access to tools that they can use to protect their families. Why information about an easily accessible, highly affordable vitamin that could offer so much protection when dealing with the health situation is known but hasn’t been shared by those deciding on worldwide policy is concerning, but our point of power is when we focus on what we can do. It’s empowering to know how easily and inexpensively we can take steps to protect our families.

Here are the vitamin D choices we get for our family; I order from iherb since it’s much less expensive than buying locally and I can get the higher dosage vitamin D capsules that I want. (In Israel they don’t sell anything higher than 1000 iu. Which is fine, but based on the guidelines that I linked above, you’d need to take a bottle full in the course of a day or two if you get sick, which psychologically feels dangerous. Better to just get higher dosage capsules and take a small number, in my opinion.) You’ll get a first time buyer discount by using my coupon code OBO992.

I want to stress that prevention is always the best strategy. Yes, you can be depleted and once sick, try to quickly boost your vitamin D levels. But a better bet is to keep your vitamin D levels high to start with. When you’re deficient in vitamin D, you’re at much higher likelihood of getting sick in the first place. I’ve read a lot of anecdotal comments by various medical personnel in past months to the effect those who were most ill with the virus had very low vitamin D levels, and the studies that I’ve read seem to support that.

Wishing you all a very healthy winter season!

Avivah

Winter wellness preps and Elderberry Syrup – recipe

frugal strategies, health, home remedies,

This week I’ve done some preventative winter health preparations. With all of us spending less time outside in the sun and fresh air, germs more readily stick around and a strong immune system is your best protection.

First of all, I’ve placed an order for our standard winter supplements, classic boosters for the immune system. (At the request in comments, I’m linking to what we order)

  • Vitamin C: 1) powder, to encapsulate or mix with juice. There are two choices, buffered and unbuffered. Buffered (sodium ascorbate) is the better form to take but the flavor is harder to cover with juice, and some of my kids have expressed a preference for the unbuffered (ascorbic acid). So I buy a three pound container of each one and everyone gets to use what they prefer. I can easily control the dose and give a higher dose than using capsules or tablets, and it’s much more affordable. So that’s my choice, but there are lots of good options if you want to do something different. a) sodium ascorbate, 8 oz (3 lb container). b) ascorbic acid, 8 oz (3 lb container)
  • My grandchildren also use the vitamin C powder, but chewables are an option for children. Just know that a chewable with 500 mg isn’t much value for sickness on its own, it’s hardly enough for maintenance. But it is easy to give. šŸ™‚
  • Vitamin D3 (I get chewables for the kids): 1) 5000 iu, veg capsules (Kof K hechsher); 2) 10,000 iu gel caps (these are not kosher so we squeeze the oil out, there are options to get this in 5,000 or 50,000 iu as well); 3) 10,000 iu kosher gel caps (currently these are unavailable to be sent to Israel). For kids: 1) 2,000 iu, chewables (Kof K hechsher, my kids love this one); 2) chewables, 5000 iu with k2 (vegetarian, labeled kosher parve)
  • vitamin k2-mk7 (to use with D3)
  • zinc – 50 mg, tablets

As you can see, I mostly stick with the NOW house brand because it’s the least expensive and the quality is good. When I can’t find kosher alternatives for the kids chewables, I look elsewhere. I’ve found it much less expensive to buy online, and I can get the higher dosage vitamins that they don’t sell locally.

I’ll try to share some details in the next week or so on how we dose vitamin C and D, since it’s been a while since I’ve written about it. Generally when people don’t find them helpful, it’s because they aren’t using enough.

I order from iherb.com; if you are a new customer then you can use promocode OBO992 to get a discount on your first order. (If you use this code, a small credit will be added to my account.)

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I bought dried elderberries at the beginning of October and finally made the syrup this week. I experimented with a batch last year that was very much not a success – I not only used xylitol as the sweetener but I cooked it together with the berries and it was really yuck. So this year I’m back to using honey.

I love using this as a remedy because the kids love it and since elderberries are packed with antioxidants, is so good for them.

Here’s the recipe that I used this time (I made eight times the recipe since the bag I bought has four cups in it):

Elderberry Syrup

  • 1/2 c. dried elderberries
  • 2 c. water
  • 1/4 c. honey

Put the berries and water in a pot and bring to a boil over high heat. Once it’s reached a boil, reduce the heat and simmer for an hour. Strain out the mixture, then mix in honey to the juice. Store in a glass jar in the fridge. (I filled 3 – 750 liter glass juice jars, and canned them in a water bath canner to keep them shelf stable.) A teaspoon or two a day is a good amount, though the kids will probably want much more!

You can add cloves, cinnamon or ginger, and I’ve used cinnamon successfully in the past. But after last year’s fiasco, I wanted to keep it simple this year.

I gave it to the kids for the first time this week, and a sign that it was tasty is that Rafael (who just turned 5 this week!! I know, where has the time gone??), our pickiest eater, asked for more several times. We put a small amount in a cup and give it to them to drink.

As for my cost: I paid $18 for the berries and $5 for honey, so my expenses were $23 to make 2250 ml. A bottle of Sambucol syrup online is about $18 for a 120 – 240 ml bottle. That makes my syrup at least a tenth of the cost of store bought, and it has better quality ingredients to boot.

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A new remedy to me is sarracenia purpurea, good for digestive disorders, skin lesions and other ailments. Fascinatingly, this was even used as a cure for smallpox! That’s just an interesting historical tidbit since smallpox was eradicated in 1978. But after learning about this plant’s properties, it sounded like it could be a useful addition to our family home remedies cupboard. (This was inexpensively purchased on ebay.)

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My first batch of apple cider vinegar was ready a week ago, and though I made a lot, it was so delicious that I drank it by the cupful (!) and finished it in a few days. I have one jar still in the fermenting process that will be ready soon, and started two more large jars this week. I love being able to make things that I thought I could only get at the store. Let me know in the comments if you want a recipe and directions.

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My daughter-in-law called last week to request more of the antibiotic salve I made a couple of years ago. At that time I made a big batch and gave containers to all our married children. Hers is finished and she said it was so effective in treating rashes and cuts that she wants some more. My oldest daughter had told me the same thing just a couple of days before, so clearly it’s time to make some more!

I hopped online to buy the ingredients I had run out of: beeswax, shea butter and frankincense essential oil. I was surprised to find I didn’t have any more frankincense, until I remembered that quite some time ago Yirmi was cooking independently and poured the frankincense oil into the pan to fry with. Whew, that was very aromatic!! And surely cleared the air for everyone in the vicinity of any germ that might have existed. šŸ™‚

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Back in the spring I bought pepper starts at the nursery, that were labeled only as ‘peppers’. They grew beautifully but produced chili peppers, something I don’t care for, though the little red peppers do add some nice color to the garden! I’ve given away some and then it occurred to me to dry some and find some use for them.

One thing I’ve been thinking about making is fire cider, a spicy and warming immune booster made of vinegar, onion, garlic, ginger, horseradish and cayenne (I would substitute chili peppers). As effective as I know this to be from experience, this is more of an adult remedy since my kids tend to not enjoy this as much. If you have additional ideas of how to use chili peppers, please share!

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I bought fresh garlic to make some earache oil. I usually make it on the spot when a child says an ear is hurting. We don’t need it often but it’s nice to have it ready when there’s a need for it, so I’m going to whip up a batch to keep on hand.

Avivah

Busy in the kitchen – it’s the fall and it feels like harvest season!

canning, food preservation, frugal strategies, gardening, health, home remedies, lacto fermentation

My newest grandson’s bris was a week ago on Thursday, and all of our family members stayed for Shabbos, which was lovely. We held off on my birthday circle for a week to celebrate with more family present. I don’t remember what inspired me to begin the birthday circle tradition and when we started – though I know it’s been at least ten years – but it’s become so rich and meaningful to hear people share what they appreciate about the birthday celebrant, and I personally found it very touching and affirming. (My 28 year old son was amazed at the depth of what his 12 year old brother shared – he said he couldn’t have thought of things like that at such a young age. But then again, he hadn’t grown up listening to birthday circles for years by the time he was 12!)

Sandwiching the enjoyment of time with extended family has been different kitchen projects I’ve been busy with of late.

Making applesauce. Canning applesauce. Using apple scraps to make apple cider vinegar. Canning pomelos. Using the pomelo peels to make a citrus cleanser. Making washing soda. Mixing up a new batch of all purpose cleaning powder (which I’ve been using as a frugal eco alternative to laundry detergent). Making meat broth. Canning meat broth. Canning meat. Canning beans. Canning beef stew. Canning 21 pints of mandarin oranges, then turning them into 7 pints of jam. Making lacto fermented lemons. Harvesting moringa. Drying moringa.

Most of these were new projects to me, and new projects always take more time since I have to learn about it before doing it.

I canned low pressure foods like meat and beans when living in the US but sold my pressure canner when I made aliya over ten years ago. Since the winter I’ve been thinking I really, really want to have a pressure canner again, and been wondering how to get one from the US to Israel (since the shipping and taxes are so high if I have it shipped directly, it would be almost three times the cost of the canner itself!). It finally occurred to me to ask my sister if I ordered one and had it sent to her in the US, would she be able to mail it to me? I am so deeply appreciative for her willingness to help me out, and though I had only asked this favor with the agreement I would pay shipping costs, she refused to let me reimburse her (and shipping was more than the cost of the canner). I can’t tell you how happy I was when it arrived three weeks ago – it’s like having an old friend back in my kitchen with me!

This year I want to spend some time learning more about herbal remedies. I’m heavily reliant on vitamin C, because if you know how to properly dose (most people think that 1000 mg is a normal dose to take when sick and that’s hardly worth anything), it takes care of just about everything. Literally. However, it’s something I order from afar that I can’t manufacture on my own (at least not yet – as I wrote that, it occurred to me that maybe that’s something to research, too!) and with a shaky supply chain it’s foolish for me to rely so heavily on someone else for something critical to my family’s health. While every locale has its own medicinal plants available, learning to use them it requires learning and that takes time!

One beautiful plant I have growing in my garden is ‘sheba’. I didn’t know what it was when I bought it – I thought it was pretty so I planted it. I misspelled it in Hebrew when searching for the English translation, so I didn’t find out what it was for quite some time. I asked others who grew it if they knew what it was, and they told me it was very healthy and useful in multiple ways…but didn’t know the translation. I was excited to finally learn that it’s called wormwood, one of the most powerful anti-fungal herbs in the world. Right in my garden without me realizing it! This morning I was noticing how lush it’s become and it needs to be harvested. That’s now been added to my list of things to learn about. šŸ™‚

Busy and blessed, that’s me!

Avivah

Apple Cinnamon Baked Oatmeal

frugal strategies, recipes

I haven’t made baked oatmeal in a while – my main fallback recipe has more sugar than I want to have for breakfast. Then I came across this recipe and made it yesterday. It was very frugal (for us) and very yummy!

I make my menu based on the ingredients that I have (versus making a menu plan and then buying the ingredients that I need – it’s a very significant difference). What is frugal for one person won’t necessarily be frugal for another.

Becky at Scratch Pantry, whose recipe I adapted, has chickens and abundant eggs, so her recipe is egg heavy. I made some small adjustments, reducing the eggs and oats, and taking out the brown sugar.

Apple Cinnamon Baked Oatmeal (makes one 9 x 13 pan)

  • 5 eggs
  • 2 c. milk
  • 2 c. applesauce 
  • 2 t. cinnamon 
  • 1 teaspoon salt 
  • 3 c. oatmeal (not rolled oats)
  • 2 c. finely chopped apples

Topping

  • 1/4 cup butter
  • 1/4 cup brown sugar

Mix all the ingredients for the oatmeal mixture, and pour into a 9 x 13 pan. (I doubled the recipe to have one for another day.) Top with slices of butter and sprinkle the brown sugar on top. Bake at 350 degrees Fahrenheit/180 degrees Celsius until slightly firm to the touch. I used a toaster oven for this and it took over an hour; in the oven it might have been different.

To make two large 9 x 13 pans of this baked oatmeal cost me under ten shekels. My costs were super low because I: 1) used milk that I got for free, 2) blended up a jar of home canned apples to use for applesauce (made from free apples), 3) have fresh apples that I got free and 4) buy oats in bulk so my cost is around 4 shekels a kilo. If I had to buy all of the milk and apples, my cost would be much higher.

Look at what your costs will be to determine if this will be an affordable breakfast for you! What can you do if the specifics make it pricey for you, but you like the basic idea? I’m big on adapting recipes to meet my needs. Don’t have apples, but you have some other fruit or vegetable? Use that instead! I have recipes for zucchini baked oatmeal, pumpkin baked oatmeal, and others. You can use canned or fresh produce. You can leave out the produce and make a basic recipe that is oats, liquid, eggs and sweetener. If you don’t have milk, use juice, or water.

And of course, this general principle doesn’t apply to just this recipe! I consider recipes a starting point, and that’s something I teach my kids when they learn to cook – that it’s just fine to make substitutions or leave something out if they don’t have it. Sometimes you come up with something even better than the original!

Avivah