Sun Oven® Group Buying Plan

Is a SUN OVEN® on your 2014 Preparedness List? Get together and save. The Group Buy Program is a way for SUN OVEN® users to help family, friends and neighbors obtain a SUN OVEN® at a reduced price. Group Buy discounts are available for as few as 5 ovens.

Check out our Group Buy Program.

For additional information on the Group Buy Program email

Guinness World Record Using Solar Ovens

The most cookies baked in one hour using solar ovens is 1,225, achieved by Miami Country Day School (USA), in Miami, Florida, USA, on 20 April 2012.

The cookies were cooked by students, parents and teachers in an event organized by student Matthew Cohen to honor Earth Day. The cookies were donated to the Feeding South Florida food bank and the ovens were donated to Help Brings Hope to Haiti. Fifty Global Sun Ovens® and two Villager Sun Ovens® were used to bake the cookies. Photos: recors

Guinness record

Baking Cookies in the Sun Oven® in January

is a cookie recipe floating around Facebook that has no wheat or added sugar. I had three really ripe bananas that desperately needed to be used so I thought I’d give the recipe a try.  The sun was shining, mostly, with an air temperature of 35º F, so we set up our SunOven®.


3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup coconut (or almond) milk

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

chocolate chips (optional)

Stir together and place on parchment paper on cookie racks that come with the oven

Bake at 350º for 15-20 minutes

The oven temperature dropped while I was stacking the racks, so I cooked them for forty minutes, which allowed time for the oven to get back to temperature. Yummy! Bet you can’t eat just one.

solar cookies

photo courtesy

Billie Nicholson 2014

Honoring Nelson Mandela


The life of Nelson Mandela is one of the most inspirational stories of recent times. His example offers

valuable lessons on the importance of personal resistance to evil, and the redemptive power of forgiveness.

In 2004 Nelson Mandela took the time to visit a Sun Oven project. He came to participate in the

dedication of the first solar powered bakery in Eastern Cape, South Africa. The project established a

model solar powered Sun-Bakery in the rural community of Willowvale, to bake bread and generate

income for HIV positive women. He expressed a personal interest in the project and heartfelt concern for

the community. His warmth and gentleness won the hearts of everyone he came in contact with. He has

been loved by many.

Nelson Mandela

Cynthia Campher, Director of the Women’s Advise Centre, and Paul Munsen,
President of SUN OVENS International, Inc. serve sun-baked chicken to Nelson Mandela.










Eastern Cape, South Africa







Paul Munsen

Nelson Mandela







Paul Munsen explains solar cooking to Nelson Mandela and other participants.


Give a Gift That Keeps on Giving

Christmas Package

I’m Prepared Christmas Package

Available November 18, 2013

Everything for Cooking, Dehydrating,

Roasting and Water Pasteurization

Our 2013 Christmas Package Sun Oven® comes stuffed with a double decker pot, water pasteurization kit, three dehydrating/cookie racks complete with parchment paper, and a roasting pan for your SunOven® Holiday meal.


Make Your List and Order Today

November 2013, Every Needful Thing                   Billie A. Nicholson, editor

Dehydrating Apples in a Sun Oven®

Apple harvest time this year produced lots of fruit. We canned slices, made apple sauce and dried some. The SunOven® works well as a fruit dehydrator. First we set the SunOven® outside, but not focused on the sun. We wanted a slight preheat but to less than 100º.   Apples were washed and aligned in a Norpro “Apple Master”, an apple peeler, corer, and slicer. A few turns of the handle made quick work of the first apple. Slide the apple spiral slices off the core and place them on a cutting board.

dehydrating apples in sun oven

Slice the spiral in half.  Place the apple slices in a solution of water and Fruit Fresh® ascorbic acid (follow directions on bottle) to keep the slices from turning dark.

dehydrating apples in a SunOven®

Cover the drying racks with parchment paper and drain apple slices. Line them up on the racks. Carefully arrange the racks inside the SunOven®. Leave the door latches under the glass door to allow air flow and keep the temperature low inside. We turn the oven so it is behind the sun track. Check at the end of the day. If not completely dry, latch and leave over night. Finish the next day. When slices are dry, remove from racks and pack into a clean glass jar. Add an oxygen absorber and pull a vacuum with a Food Saver® or by hand with a clean brake bleeder. Store cool and dark.

dehydrating apples in a Sun Oven®

November 2013, Every Needful Thing                               Billie A. Nicholson, editor

July’s Solar Cooking Recipe: Solar Pesto Lasagna


This lasagna can be as easy or as labor intensive as you want it to be. The pesto and tomato sauce can be purchased or homemade. I like using my solar roasted tomatoes (click here for recipe) but a chunky store-bought sauce works just fine. I much prefer homemade pesto to the commercial kind, but again, if pressed for time, go with high-quality store-bought. 


3 cups ricotta cheese

1 cup freshly grated Parmesan cheese   Solar Lasagna

1 lage egg, beaten

2 10-oz packages frozen chopped spinach, thawed, squeezed dry

1 7-0z package prepared, or 3/4 cup homemade

4 cups purchased chunky tomato sauce or chopped

solar roasted tomatoes (from about 3 pounds fresh tomatoes)

12 no-boil whole-wheat lasagna noodles

1 cups shredded mozzarella cheese



Set Global Sun Oven out to preheat


Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.


July, 2011 Every Needful Thing

Evacuating with a Sun Oven®

Don’t Leave Home Without Your SunOven®

Sun OvenEvacuating with you Sun Oven® makes sense. Here’s why. You can pack it full of cold items to eat and drink in the shelter. They will stay cool for some time because of its insulated design. When the storm passes, you will be able to set up outside and make a welcomed hot meal. Don’t forget to take your WAPI kit to be able to pasteurize water, too.

October 2013, Every Needful Thing                                  Billie A. Nicholson, editor

A Sun Oven® in Your Preparedness Plan

Sun OvenDon’t get caught in an emergency situation without a Sun Oven®

Many people consider a Sun Oven® an essential tool in their family emergency plans. A Sun Oven® will enable your family to be better prepared in the following ways:

  1. Water Purification – Pasteurize or boil drinking water.
  2. Food - Boil, bake or steam food. This is the most fuel efficient way to rehydrate freeze-dried and dehydrated foods.
  3. Food Storage - Create your own food storage by dehydrating fruits, vegetables, and meats.
  4. Fuel Storage - Decrease your need for fuel. It is difficult and dangerous to store a large amount of fuel for an extended period of time. Using the sun on sunny days and the Sun Oven® as a wonder box (or retained heat cooker) on cloudy days reduces the amount of fuel you need to store.
  5. First Aid - Heat water for cleaning wounds and personal hygiene & sterilize medical instruments.

 The Sun Oven® in Action

Sun Oven - eggs

Sun Oven - bread

Sun Oven - drying veggies

September 2013, Every Needful Thing                             Billie A. Nicholson

Emergency Preparation – Basic Need: Water

emergency preparation: water

photo by

Water is the most critical of basic needs

65% of the human body is water. It flows through the blood, carrying oxygen and nutrients to cells and flushing wastes out of the body. It cushions our joints and soft tissues. Without water intake, we cannot digest or absorb food. In hot conditions, dehydration will set in within an hour.  Depending on our physical condition, we can survive for only 3–5 days without it.

Even though 780 million people in the world are without access to clean water, we expect it to flow from our taps when we turn the spigot. Any disaster that interrupts the electricity may interrupt water flow. It is better to store some water while you have access to a safe water supply. FEMA recommends storing a two weeks supply, at one gallon per person per day, that’s fourteen gallons. You can store this much water in two 7-gallon plastic “Aqua-Tainer” jugs per family member. They are designed for this purpose and are available at WalMart for about $11 each. With a molded handle and a recessed spout, they are stackable. When you fill the containers, rinse them first and then fill about half way.  Add 7-8 drops per gallon (1/8 tsp) of detergent-free bleach. Shake it up to mix the bleach and then fill the container all the way to the top. Screw the cap on tight. Store more water than this if you live in a hot climate or plan to use dehydrated or  freeze-dried foods. 55-gallon food grade plastic drums are also useful.

Should your water source run out, you will want to learn at least two ways to collect and disinfect  water from other sources, like nearby ponds, a hot water tank, and rainwater collection barrels. The SunOven® is a excellent way to pasteurize filtered water using the WAPI kit. (See July, 2013 – Every Needful Thing). Coffee filters are a valuable item to take the sediment out of water.

September 2013, Every Needful Thing                                          Billie A. Nicholson