Are You More Prepared than You Were 1 Year Ago?

Many people have good intentions when it comes to being prepared with food storage and emergency equipment.  The fact is however, that most of us have good intentions and never get around to doing anything about it.  All of the good intentions in the world will not help you in an emergency situation.  So, what can you do?

1. Identify your needs

• Take an inventory of what you have
• Find out how much food and what equipment you need for your family

     2.  Set a budget - how much can you afford weekly or monthly? 

• Be realistic, don't stretch your budget to the point you can't stick with your plan
• Even a small budget spent on food storage or emergency equipment adds up over time.  Most people can afford a few dollars each month.

     3.  Make a plan

• Set a day each week or each month that you will purchase your food storage or emergency equipment.
• Plan to take advantage of sales

     4.  BE CONSISTENT

• This is the hard part but if you are determine, soon you will for a habit and it will be easier to continue

NEED HELP BEING CONSISTENT?

May I suggest The "Q"?  It is a great way of painlessly committing yourself to building food storage.  You control everything yourself.  You set your own budget, choose the foods you want and choose a monthly shipping date.  You can continue on this plan as long as you like or cancel at anytime after 3 months of being on the program.  It is also a great way to get the best prices on our quality products.  For more information click the "Q" tab above and visit my Shelf Reliance website at:

susansakurai.shelfreliance.com

 

Our company has recently changed its name to "Thrive Life".  In the beginning, our company sold food storage shelving, thus the name "Shelf Reliance".  However, with the introduction of food storage and emergency products along with shelving units, the Shelf Reliance name did not reflect the scope of our offerings.  Thus the name change.



Shelf Reliance Black Friday Sale

If you are thinking of purchasing food storage, emergency preparedness items or shelving for yourself or as a gift, now is a great time to do so.  Shelf Reliance is holding a terrific Black Friday Sale on Nov. 23rd through the 26th.  All of our products are discounted up to 50%.  Please take a moment to look over our flyer and price list.  These are the best prices of the year.

If you do decide to purchase, please order through my Shelf Reliance website.  You can find the link just below.  If you have any questions, just send an e-mail to me at utsusieq@shelfreliance.com.  I will be happy to help you.

susansakurai.shelfreliance.com

Click the link below to go to the Black Friday Sale Flyer

http://susansakurai.shelfreliance.com/files/materials/price-lists/Flyer:-Black-Friday-2012.pdf

Click the link below to go to the Black Friday Sale Price List

http://susansakurai.shelfreliance.com/files/materials/price-lists/Price-List:-Black-Friday-2012.pdf

Nikuman (Steamed Buns) Made Quick and Easy From Food Storage Ingredients

I love to visit Japan.  When I am there, everything is an adventure.  Communicating, navigating an unfamiliar environment, experiencing a new culture and especially tasting new and delicious foods are great fun for me.  The first time I visited Japan, my mother-in-law worried about what Japanese food I would enjoy eating.  She went to the store and brought back a little box filled with nikuman.  You may have seen them if you have ever visited a dim sum restaurant.  They are steamed buns usually filled with meat, sweet beans or custard.  Variations of them are found all over Asia.  Needless to say, I fell in love with the taste of the little buns and they are a treat I search out on all of my visits to Japan.

Nikuman are a little hard to find in the U.S.  Therefore, over the years I have always been keeping an eye out for a place to purchase them.  Many years ago, I experimented with recipes to make nikuman.  However, making them seemed to take more time than I had to spend in the kitchen.  Since I have been associated with Shelf Reliance Thrive Foods, I have been experimenting and have found a delicious and time saving method to make them out of my food storage ingredients.  They are versatile and can be filled with sweet or savory fillings. They are great for lunch or a quick snack.  Try packing them in a lunchbox.  Make up a batch and freeze the leftovers for use in the future.   The following recipes using food storage ingredients make it possible to cut the preparation time by a significant amount without taking away from the taste.

First, I will give the recipe for the bread part of the Nikuman.  I adapted this recipe from one given for Nikuman (Baozi) taken from http://norecipes.com.  All of the ingredients with the exception of cake flour are normally found in most pantries.  All-purpose flour can be used but the result is a little bit heavier bread.

Nikuman or Steamed Buns

Ingredients

18 oz. cake flour  (all purpose is ok but finished product is heavier, also use a little less)

3.5 oz sugar

2 tsp. yeast

1.5 tsp. baking powder

2 T. vegetable oil

1 C. water, luke warm

Instructions

1. Mix sugar, yeast, oil and luke warm water in the bowl of a stand mixer.  Let stand for 5 to 10 minutes until the mixture becomes bubbly or frothy.  Add cake flour and baking powder, then turn on stand mixer. Mix for at least 5 minutes.  Dough should pull away from the bowl and form a ball.

2. Place ball of dough into a greased bowl and cover.  Place in a warm place and let rise for 1 hour.

3. Punch down the dough and roll it into a log.  Cut the log into 16 even pieces and form each piece into a ball.  Cover with a damp towel to keep them from drying out.  Let the dough rest for 10 minutes.

4. Roll out each piece of dough until it is thin and round.  Spoon about 2 T. filling onto the center of the dough.  Pleat the edges together, bringing them together to close the opening.  Squeeze the dough together closing the hole in the bun.  Place bun on 3” x 3” piece of parchment or waxed paper.

5. Steam in steamer for 10 minutes.  Let cool slightly and serve.

Now for the fillings, the first is savory and the second for your sweet tooth.

Chicken Filling for Steamed Buns

Note:  This Filling also makes wonderful lettuce wraps.

Ingredients

1 T. oil

1 ½ C. freeze-dried chopped chicken

2/3 C freeze-dried mushrooms, rehydrated and minced

3 T. freeze-dried onion, rehydrated

1 tsp. minced garlic
1 C. water chestnuts, minced

4 T. soy sauce

4 T. brown sugar

1 tsp. rice wine vinegar

3 tsp. water

1 tsp. cornstarch

Instructions

1. Rehydrate chicken, mushrooms and onions in water for 10 minutes and drain well.

2. Add oil to frying pan and stir-fry chicken, mushrooms, onions and garlic until warmed through.

3. Mix soy sauce, brown sugar, rice wine vinegar, water and cornstarch toge3ther and add to chicken mixture in the frying pan.  Heat until sauce thickens.

Pastry Cream From Food Storage

This may not be quite as rich as regular pastry cream, but it is delicious, quick and easy. 

4 T. instant milk powder

2 C. water

¼ C. white sugar

2 T. whole egg powder

4 T. water

¼ C. cornstarch

1/3 C. sugar

2 T. butter

1 tsp. vanilla

1. In a heavy saucepan, stir together the instant milk powder, C. water and ¼ C. sugar.  Bring to a boil over medium heat.

2. In a medium bowl, mix together whole egg powder, remaining 1/3 C. sugar and cornstarch.  Wisk in 4 T. water until all are mixed well. 

3. When the milk mixture comes to a boil, slowly drizzle small spoonfuls into the egg mixture while whisking.  Be sure to whisk constantly to prevent the egg from curdling and be careful not to scorch the milk mixture.  Do this until about half of the milk mixture has been whisked into the egg mixture. 

4. Then, while whisking, return all of the egg and milk mixture back into the saucepan and slowly bring back to a boil.  Mixture will thicken.  Remove from the heat and stir in butter and vanilla.  Mix well.  Pour mixture into a heatproof container and cover with plastic wrap to prevent a skin from forming on the to p of the mixture.  Refrigerate until ready to use.

Give these recipes a try.  I am sure your family will enjoy them.  You may already have all of the ingredients in you food storage pantry.  If not, these ingredients are great to have on hand.  They are convenient, versatile and make preparation fast and easy.  They also have a long shelf life.  All of these ingredients and many more can be purchased through my Shelf Reliance website.  Just click the link below to go directly to my website where you can purchase a wide variety of Shelf Reliance Products that will be shipped directly to you.

susansakurai.shelfreliance.com

In School Emergency Kits for Children

As a general rule, most school districts have emergency preparedness plans for their students.  Most teachers and school officials are well informed on emergency procedures and an effort is usually made to inform and educate parents and students on these procedures.  However, like me, most of us go along in life expecting normalcy.  Many years ago, my children and I were experiencing a normal day, me at home and my children at their elementary school.  It was nearly time for school to end for the day when a News Flash came on announcing the mid-air crash of two small planes above the area of my children’s elementary school.  The announcer described debris and bodies from one of the planes raining down on the neighborhood surrounding my children’s school, with the other plane coming down and crashing into a house.  Upon hearing this, I called the school repeatedly until I could get through.  The school informed me that all of the children were safe and well.  They also informed me that they would be keeping all of the students inside the school until the area had been cleared of dangerous debris and visually upsetting scenes.  Being well acquainted with the school administration and teachers, I knew that my children would be well cared for.  It took emergency personnel of the city and county approximately 4 to 5 hours to clear the area of the most dangerous and disturbing obstacles.  When I was finally reunited with my children, we talked about the emergency situation and the extra time they spent at school. My children told me that the school staff had briefly explained the situation to the children, reassured them that they were safe and kept them busy with fun activities.  The only negative thing that my children mentioned was that they got hungry during the extra time they were there.

If we stop to think, there are many factors that can affect the normal activities of our children when they are at school.

·     Weather

·     Fires

·     Floods

·     Earthquakes

·     Accidents

·     Social Incidents

Thank goodness these things do not happen on a regular basis.  Nevertheless, it is best to prepare.

A few years ago, my youngest son’s elementary school requested that an emergency kit be sent to school for each child that contained items that could give the child comfort in the event of emergency.  What a good idea!

As storage space was limited, all items were to be placed in a gallon sized zip-lock bag clearly labeled with the child’s full name.  Items suggested to be put inside were:

• High calorie nutritious snacks that the child likes
• Bottle of water
• Flashlight or glow stick
• Some form of identification including name, address and phone number
• Names of parents or guardians
• Picture of family members
• Wet wipes
• Tissues

If your kit can be a bit larger, I also recommend:

• A small blanket

Back to school time is a great time to prepare to send your child back to school prepared for emergency situations.  Check with you school to see if they have any recommendations or policy for emergency kits for their students.  If not, talk to your PTA President.  Maybe a new policy can be instituted in your school.  A kit like the one suggested above would only take a short time to prepare, yet it could be extremely valuable to you child in case of emergency.

Shelf Reliance carries many products that are wonderful for your Emergency Preparedness needs.  Please click on the link below to go to my Shelf Reliance website.  You will be able to see all of the products available, recipes, food calculators, purchase items and have them delivered directly to you.

susansakurai.shelfreliance.com

Tasty Potato Salad From Food Storage Ingredients

For the past two months I have enjoyed attending THRIVE LIVE, a freeze-dried food cooking demonstration with Chef Todd Leonard of Shelf Reliance.  This has been a wonderfully tasty experience.  Chef Todd has a knack for creating deliciously appealing recipes from Shelf Reliance THRIVE foods.  It is true that THRIVE foods are of the highest quality and are convenient, nutritious and easy to use, but Chef Todd makes them the star of the show.  Each month, Chef Todd chooses a theme and demonstrates 5 or 6 recipes pertaining to that theme.  But, best of all, after the demonstration, all of his creations are served up for your trial.  They are not only delicious, but also inspiring.  I always want to come and create some of my own recipes.

In this post, I would like to share Chef Todd’s recipe for “Potato Salad”.  It is one of Chef Todd’s featured recipes for the month of June in which his theme was “Summer Salads”.  This recipe has one very unique ingredient that really wakes up the taste of potato salad.  That ingredient is hot sauce.  There is not enough hot sauce to actually make the salad spicy, but just enough to wake up your taste buds.  This recipe has become a favorite with my husband. Give it a try.  I know you will enjoy it too.

Potato Salad

Chef Todd Leonard

4 eggs, hard-boiled and diced

½ #10 can THRIVE Potato Dices (FD)

¼ C. THRIVE chopped onions (dehydrated)

½ C. THRIVE celery (FD)

1 C. light mayonnaise

½ C. Dijon mustard

½ C. dill pickles, diced

¼ tbsp. THRIVE iodized salt

½ tbsp. season salt

½ tbsp. Cholula hot sauce

Hard-boil and dice eggs, Reconstitute potatoes, onions, and celery in a bowl by barely covering with water.  Mix all ingredients together in a large bowl and chill well before serving.

Serving Idea:  Top with fresh garden tomatoes and fanned boiled eggs. 

THRIVE foods by Shelf Reliance are truly the best available.  They not only have a long shelf life, but they make preparation fast and easy.  Since they are already sliced and ready to go, all you have to do is rehydrate them.  This process takes 10 minutes or less.  Simplify your life.  Make THRIVE foods a part of your “Home Store”.

If you would like to know more about Shelf Reliance THRIVE food or purchase them online, please click the link below.  You will also be able to view other Shelf Reliance recopies by Chef Todd and others at this website.

Tomato Basil Rice Italian from Food Storage Ingredients

This summer, I have had a craving for Italian Food.  I love the flavors of tomatoes, basil, sea salt and parmesan cheese together.  After a little experimentation, I came up with this quick, easy and delicious recipe.  It is quick and easy because of the freeze-dried and dehydrated ingredients.  They are already cleaned, chopped and ready to rehydrate.  If you want it to be even quicker, pre-cook and refrigerate the rice.  You can even use leftover refrigerated white or brown rice (no pre-seasoning).  What a great tasting way to use up leftover rice.  

Give it a try.  If you like the taste of Italian cuisine, you will love it.

Tomato Basil Rice Italian from Food Storage Ingredients

2 C. Cooked White or Brown Rice

2 T. Olive Oil

3 Cloves Garlic, minced

½ C. Dehydrated or Freeze-dried Onion

5 Lg. Sprigs of Basil (Fresh), chopped

1 C. Freeze-dried Tomato Chunks

½ to ¾ C. Freeze-dried Green or Red Peppers or a mixture of both

½ C. Freeze-dried Chopped Chicken

1 tsp. Sea Salt, more if desired

1/8 to ¼ tsp. Cayenne Pepper, depending on how spicy you like it.

Parmesan Cheese for topping

Rehydrate onion, tomato, peppers and chicken in separate bowls by adding just enough water to each bowl to cover each ingredient.  Let set for 10 to 15 minutes.  Drain off water and press each a little to get rid of any excess water.  Set aside. 

Place olive oil into frying pan over medium heat.  Add rice and stir fry until rice is hot and coated with olive oil.  Add garlic and onion to the pan and stir fry until garlic is cooked.  It will only take a few minutes.  Be careful not to burn the garlic.  Add the rest of the ingredients except cheese and continue stir frying for a few minutes until all ingredients are warm and thoroughly incorporated.  Taste to adjust seasoning. 

Serve on individual plates.  Top with a little grated parmesan cheese.

All of the food storage items I used in this recipe are from Shelf Reliance Thrive.  They are high quality products that are convenient to use now, yet they have a long shelf live.  If you would like to purchase any of these ingredients to have on hand, please go to my Shelf Reliance website.  Just click the link below and click on the shop tab.  You will be able to purchase a wide variety of freeze-dried and dehydrated foods, along with other food storage staples. 

susansakurai.shelfreliance.com

Prepare Now to Avoid Increasing Grocery Costs

Likely you have heard the news stories telling of crop failure due to high temperatures and drought conditions in the mid-west.  Corn is the main crop being affected.  This could mean higher prices at the grocery store for products containing corn; everything from cereal to soft drinks.  Not only that, but corn is a main source of livestock feed.  When the price of corn gets too high, cattle go to slaughter because farmers can’t afford to feed them.  That actually means that there will be ample meat available at good prices now and in the near future, but within six months time, meat and dairy products may not be available at normal quantities, thus making the price of meat rise as well.  If you would like more detailed information on this subject, please click the link below:

www.usatoday.com/money/economy/story/2012-07-11/corn-prices-drought/56156336/1

What can you do to prepare for these grocery cost increases?

• Add to your current food storage
• If you don’t have any food storage get some

Purchasing and storing food now can help offset the cost of items that you will have to purchase at a higher price later.

• Make a food storage budget

Few people have enough money to go out and purchase everything that they will need at one time.  Therefore, it is a good idea to set a food storage budget and add that much to your storage each month.

• Be faithful in adding to your food storage each month.

Little by little, it will add up and you will have the equivalent of a home store to use, as you need it.

• Be wise in what you store

Only store the things that you eat on a regular basis. 

• Rotate what you store so that it will not get old or spoil

It is not easy to stick with a food storage plan.  It is easy to get distracted and spend your food storage money on something that may seem more tempting.  I have found that the Shelf Reliance Thrive Q has helped me to build my food storage on a consistent basis.  The Shelf Reliance Thrive Q is a program that helps you to consistently build a food storage plan over a designated time.  First, you choose a monthly food storage budget and enter it into the program.  Then you are asked how many people are in your family and the time period you would like your food storage to last.  You then go through an outline of foods available and eliminate any that you do not wish to store.  After you have completed the initial questions your program is set up.  Each month, the Shelf Reliance Thrive program will offer you certain products from your chosen list that will meet but not go over your budget.  At that point you will be given the choice to accept those choices or request different items that you want at that point.  They will then be shipped to you.  This program is an easy and consistent way to build food storage.  Not only that, but the products are high quality and very desirable.  The freeze-dried products have a shelf life of 25 years in most cases. 

I have been on this program for 7 months now and during that time, I have really seen my food storage grow.  I love the food and the best part is that I have a feeling of peace that comes from being actively involved in controlling my food budget.

If you are interested in joining the Shelf Reliance Thrive Q, or in purchasing food storage items from Shelf Reliance, please click the link below to my Shelf Reliance website.

susansakurai.shelfreliance.com

Cooking Outdoors, The Best Part of Camping!

My sons and their families are going camping this weekend.  I am not a dyed-in-the-wool camper, but I must admit that I am jealous.  My favorite part of camping is cooking outdoors over the coals of a campfire or in a Dutch oven.  There is just something special about the taste of food cooked in the great outdoors. 

Camp meals can require a lot of pre-planning and preparation.  Shelf Reliance Thrive foods make cooking for your group of campers fast, easy and delicious.  Check the list below to see ways Thrive foods can make your camping experience more easy and enjoyable.

• Many are freeze-dried making them very light, compact and easy to carry
• Can easily be substituted into the recipes your family enjoys
• Refrigeration is not necessary, less food to keep in a cooler
• Easily rehydrated in a small amount of water
• Can be measured out at home according to your recipe, stored in a zip lock bag and cooked at the campsite. 
• Cut back on prep time because they are already chopped and ready to use
• Come in a wide variety of vegetables, fruits, meats, cheeses, beans, dairy products, eggs, and grain products.
• They are great as snacks, no rehydration necessary
• Thrive Express Meals are available for those who prefer pre-made meals.
• Thrive foods have vibrant, fresh tastes and delicious aromas

Imagine cooking a delicious Spanish omelet made from Thrive ingredients such as:

• scrambled egg mix (It is new and it tastes just like the real thing)
• freeze-dried sausage, freeze-dried cheddar cheese, freeze-dried tomato chunks, freeze-dried onions and freeze-dried peppers

It would taste great, be light and easy to pack.  The best part is that you wouldn’t have to struggle to keep the ingredients cold. 

Thrive foods can be used in millions of different recipes.  Sometimes it is a little difficult to imagine how to use freeze-dried ingredients if they are new to you.  If this is the case for you, please visit my Shelf Reliance website to see many recipes that can be adapted to your camping needs.  You can also purchase directly through this site.  Just click the link below and follow the directions below:

 susansakurai.shelfreliance.com

1.   At the bottom of the page you will see three boxes.  The first one says, “Shop for Products”.  Click the words “Shop Now”

2.   Hover over the tab that says “Tools, Making It Easy For You

3.   A blue drop down menu will appear.  Click “THRIVE Recipes”

4.   On this page you can find recipes from all categories from breakfasts to desserts.

Strawberry Ripple Cream Cheese Wontons

Want a fun dessert for a special occasion?  Try these Strawberry Ripple Cream Cheese Wontons.  They are easy to make and can dress up a simple bowl of ice cream for any occasion.  If you prefer, make breakfast special by serving these cute wontons with a chilled bowl of fruit. 

Ingredients:

1 ½ C. Freeze-dried Strawberries

½ C. Water

¼ C. Sugar

½ tsp. Vanilla

1 – 8 oz. pkg. Cream Cheese

½ C. Powdered Sugar

¼ tsp. Lemon Juice

1 pkg. Square Wonton Skins

1. Mix first 3 ingredients in a saucepan.  At first, it will seem that you need more water, but stir the mixture around for a few minutes and the strawberries will rehydrate.  Cook this mixture over medium heat until it cooks down to a very thick consistency.  Stir often and be careful not to burn the mixture as it gets thick.  Add the vanilla and cook for a minute longer.  Remove from heat and set aside to cool.

2. Soften the cream cheese by placing it in a mixing bowl and letting it warm up while you are making and cooling the strawberry sauce.  When it has softened a bit, add the powdered sugar and lemon juice.  Beat by hand or mixer until it is smooth.

3. Fold the cooled strawberry sauce to the cream cheese mixture.  Do not mix thoroughly, but just make a ripple. 

4. Spoon about 1 tsp. of the strawberry cream cheese mixture onto a wonton skin.  Wet the edges of the wonton skin with a little water by dipping your finger into a dish of water and running it along all the edges of the wonton.  Fold the wonton over diagonally, making a triangular shaped pocket.  Seal the edges together by squeezing them together and then make a couple of crimps in the sealed edges to make them pretty. 

5. Deep-fry them until they are golden brown.

6. Sprinkle with powdered sugar and serve while warm.

Now, if you are wondering where you can get freeze-dried strawberries, I can help you with that.  I am an independent consultant for Shelf Reliance.  Our line of freeze-dried foods is known as Thrive Foods.  We have a large variety of fruits, vegetables, meats and cheeses.  They are of excellent quality, are simply delicious and are very versatile.  The fact that they are already cleaned and sliced speed up your cooking process.  They also have a shelf life of 25 years unopened.  To purchase any of our line of freeze-dried foods, just click the link below and then click the shop tab on my Shelf Reliance website.

susansakurai.shelfreliance.com

Food Storage for Doomsday? NO! For Emergencies? YES!

Many people are turned off by the thought of storing food and provisions for Doomsday.  I must admit that I agree.  However, I do believe that there is great wisdom in preparing a stock of food, provisions and emergency equipment to sustain you in cases of emergency.  I often hear people say, “There has never been a situation where I needed to use food storage or equipment in the past.  Why would I need it in the future?”  All I can say is that if this is your case, you have been very lucky.  All you need to do is turn on the evening news to see disasters and emergencies happening all around you.  Many of the disasters you see on the news are large scale, devastating disasters.  However, I have found that most of the emergencies that occur around my home are not so news worthy, but none-the-less emergencies.  I don’t like to prepare because I am scared to death of what may come, but because I like the peace of mind that preparation gives me. 

The following are common emergency situations when stored food and equipment would come in very handy:

• Power outages
• Winter storms (difficult to go to the store)
• Illness (difficult to go to the store)
• Economic Emergencies – Loss of job, etc.
• Natural Disasters

If nothing like the above has ever happened to you, consider yourself very lucky.  On the other hand, the law of averages is not on your side.  I like to think of my food storage as insurance.  Most people feel that purchasing insurance for medical, life and auto are very important.  Have you ever lost your car to an accident that was not even your fault?  What would you have done if you had no insurance to help you replace the car?  With food storage, I know that if any of the above situations happen to my family and me, and they have, that I will be more able to provide for my family.  This gives me a sense of peace.   You can be much more self-sufficient and rely less on the help of the government or neighbors if you are prepared with your own food storage. 

Living with food storage is a way of life.  I like to think of my food storage as a little store that I can go to, to help me prepare meals everyday.  If I use and replenish the things I use, it will always be there to support my family and I.  In order to do this, you must have a plan that includes the following processes:

1. Set aside the money to purchase food storage
2. Learn what to buy and how use your food storage
3. Eat what you store
4. Replenish your storage as you use it
5. Manage your food storage so that it will not be wasted

Think of the story of  “The Ant and The Grasshopper”, the grasshopper foolishly enjoyed his life without giving much thought to how he would provide for himself in the cold of winter.  The ant, on the other hand, was fortunate enough to see the need for preparation.  He wisely prepared for his future in the cold days of winter.   This is a simple story, but it does illustrate the importance of preparation.

Reasons why people don’t prepare:

• They can not see the need
• They believe that others will take care of them
• Lack of money to purchase food storage
• Procrastination

If you still don’t see a need, just look around.  Better yet, just look back on your situation for the past several years.  Think about the times when some food storage would have made things a lot easier. Step up and prepare to take care of yourself and your family.  If your finances are short, start small.  Little by little you can become prepared. Don’t procrastinate.  There is no better time to begin.

To purchase any Shelf Reliance Thrive product, click the link below:

www.susansakurai.shelfreliance.com

Freeze-Dried Foods, How Do I Use Them?

The first time I was introduced to Thrive Freeze-Dried Foods, I was extremely surprised by their delicious flavor and aroma.  So much so, that I became an independent consultant for Shelf Reliance.  When I hold a tasting party and talk to people about Freeze-Dried Foods they are usually pleasantly surprised as well.  Comments that I often hear are:

·     Wow! I was not expecting that to taste so good.

·     It smells just like fresh pineapple.

·     This chicken tastes just like fresh cooked chicken.

·     This food really has possibilities!

However, I also hear comments like:

·     It tastes wonderful, but how would I use it?

To be very honest, freeze-dried foods offer a myriad of possibilities for use.  Here are just a few:

1.   They are delicious eaten right out of the can

2.   They can be reconstituted, seasoned and eaten

3.   They can be substituted into any recipe calling for the fresh cooked ingredient.

The things that make freeze-dried foods so convenient are:

1. They have a shelf live unopened of 25 years
2. They can be used immediately as a convenience food
3. They are already chopped or sliced
4. They are already clean
5. They rehydrate into their natural form rapidly
6. They retain their nutritive value

The 25-year shelf life makes freeze-dried foods wonderful for long-term storage.  Yet on the other hand, you can use them immediately.  Let’s say that you want to make strawberry shortcake and it is the middle of the winter.  Yes, you could probably find fresh strawberries somewhere, but why not use the Thrive freeze-dried sliced strawberries that are already in your pantry.  You won’t have to spend time going out to the store or worry about where to find the strawberries.  Also, you will be able to finish cooking much faster because the strawberries are already cleaned and sliced and they rehydrate in a flash.

If you are still concerned about how you would use freeze-dried foods, my advise to you would be, just try substituting them for ingredients called for in your own favorite recipes.  If you would like, you can use some of the recipes I have posted on my blog.  Once you start, you will be able to see just how versatile freeze-dried foods are.

These are a few of my favorite ways to use freeze-dried foods:

·     In fruit sauces

·     In casseroles

·     In muffins

·     With pasta

·     In granola

·     As snacks

·     With eggs

I am often asked which Thrive freeze-dried foods to try first.  I recommend the following because they are commonly used in everyday cooking:

• Onions
• Celery
• Mushrooms
• Spinach
• Chicken
• Sausage
• Strawberries
• Cheddar cheese
• Tomato powder

This is just a starting point.  You will soon find that you want to try other products in our line.  Before you know it, you will be creating your own recipes and enjoying the convenience.  You will also feel confident that if you couldn’t go to the market, you would still be able to prepare healthy, nutritious meals for your family.

I would love to hear how you use your freeze-dried foods.  Please leave a comment and let me know.

Just click the link below to purchase Thrive Foods.  You won’t be sorry!

www.susansakurai.shelfreliance.com

Why Freeze-Dried Foods Should Be Part of Your Food Storage Plan

Today there are many options open to people starting or building their food storage plan.  I believe that it is wise not to put all of your food storage dollars into one basket.  That being said, I believe that freeze-dried foods should definitely be a part of everyone’s plan. 

Why I like freeze-dried foods for food storage:

1.    When sealed, they can be stored for up to 25 years at room temperature.  Note: Extreme heat reduces shelf life.

2.    Their reduced water content inhibits the growth of microorganisms, and spoilage.

3.    The freeze-drying process preserves the nutritional content of the food.

4.    They maintain their natural shape, size, color, aroma and taste

5.    They speed up the process of food preparation because they are already sliced or chopped and they rehydrated quickly.

6.    They are delicious right out of the can if circumstances required you to eat them that way.

7.    They fit well into a food rotation plan. 

8.    They are easy to use in everyday cooking.

9.    They provide good nutrition, variety and convenience.

When I was first introduced to Shelf Reliance Thrive foods, I could see the possibilities.  I already had food storage, but I always wondered how we could survive without getting food fatigue (tired of eating wheat, rice and beans).  With Thrive Foods, we can eat just about what we always eat even if I can’t go to the store.

I have found that as I rotate my food storage in my everyday meals, Thrive Foods make cooking fast, easy and fun.  I don’t have to worry about unexpectedly running out of eggs.  My can of Thrive Whole Egg Powder is in my pantry and ready to use.  I waste less because I can use the exact amount of Thrive foods like celery or mushrooms without worrying how I might use the remaining fresh ones.

What is the process used to freeze-dry Shelf Reliance Thrive foods?

1.    Fresh quality foods are chosen at the peak of perfection.

2.    Meats are cooked, some vegetables are blanched and all foods are cut into small pieces.

3.    The foods are flash frozen at -50 Degrees F.

4.    The foods are immediately placed into a vacuum chamber and 98% of the moisture is removed through sublimation (changing liquid into gas).

5.    The food is sealed in moisture and oxygen proof cans.

It makes sense to make Shelf Reliance Thrive freeze-dried foods part of your food storage plan.  If you would like to shop for Shelf Reliance Thrive foods, just visit my Shelf Reliance website at:

susansakurai.shelfreliance.com

Cooking In Emergency Situations - What Equipment Will I Need?

Many people store food for emergency situations and never think about the equipment they will need to actually do the cooking.  Some storage food such as wheat requires special equipment for grinding into flour.  If an emergency is of the type that allows you to stay in your home and you have access to electrical power, you can easily do the cooking without much additional equipment.  However, if there is a loss of electrical power or if you must leave your home, special equipment and cooking methods must be employed. 

In order to use my food storage, what special equipment must I have?

§      Can opener – Non-electric for use in power outages

§      Wheat grinder or mill – Hand operated for use in power outages

What equipment will I need when cooking without power?

§      Fire-safe pots & pans 

§      Hand operated can opener

§      Wind-up clock or watch for timing

§      Knife or pocket knife

§      Aluminum foil

§      Matches, lighter or fire-starter

§      Utensils

§      Saw - Axe 

§      Leather Gloves 

§      Small Grill to put over fire - to pan fry on 

If electricity and gas are unavailable for cooking, what fuels can I safely use?

§      Wood – Fireplace, Wood burning stove, campfire

§      Propane – Outdoor Grill

§      Butane – Portable Camp Stove

§      White Gas – Back Pack Stove

§      Sterno – Can be used indoors

§      Charcoal – Grill or Hibachi

§      Buddy Burner

§      Solar Power – Solar Oven

Things I should know about storing fuel:

§      Laws concerning storage of fuels

§      Fuels should be stored outside the home in a store shed

§      Fuels should be stored in containers special designed for fuel storage

§      Keep fuels in watertight, airtight containers

§      Label fuel containers so as not to get them confused

§      Always keep a fire extinguisher near fuel tanks

§      Some fuels have longer shelf lives than others

§      Know the properties of the fuel you store and how to properly use them

Information about storing fuels has come from the following website: http://cl.publicaster.com/ViewInBrowser.aspx?pubids=7889%7C7591%7C78923%7C87998&digest=U0MibgkRYGZ2hLkaeoik%2Fg&sysid=1

I highly recommend that you read the entire article.

It is very important to study about the various ways of cooking without electrical power.  Books on outdoor cooking can be very helpful.  I recommend practicing using different recipes and cooking methods.  It will not only be fun, but you will gain confidence in cooking in different ways.  Then, if an emergency ever happens, there will be less stress and you will feel confident in handling the situation.

Sources of information for this blog article have come from the following websites:

http://www.shelfreliance.com/c/university/article/appliances-equipment-emergency-food-storage-preparation

http://midvalleystakeprovidentliving.blogspot.com/2011/09/cooking-without-power.html

Please check my Shelf Reliance website at:

 susansakurai.shelfreliance.com

For more information or to purchase Shelf Reliance Thrive Foods or Emergency Equipment.