Freeze-dried Foods, A Tool to Help Boost Your Immune System

Cold season is now upon us and there seems to be a proliferation of viruses.  On average, an adult has 2 colds per year.  While they are not usually life threatening, they cause a great deal of suffering and lost days of work.  Wouldn’t it be nice if we could decrease our chances of catching colds and flu or even lessen the effects or duration of these viruses?   Doctors and nutritionists tell us that by eating a balanced diet, including at least 5 servings of fruits and vegetables, we can do just that.

Why Are Fruits and Vegetables So Important in Boosting our Immune System?

Many fruits and vegetables are rich in Vitamin A, C, E and flavonoids.

What are Flavonoids?

Flavonoids are chemical substances in food that act as Antioxidants.  Antioxidants stop free radicals from damaging healthy cells.  Free radicals come from the body’s natural use of oxygen, as well as environmental elements such as pollution and smoking.  They tend to weaken our body’s defense system.

We all know it is important to have a balanced diet, but more often than not, we just do not eat the right foods.  People tend to eat fewer fruits and vegetables in the winter because there are less fresh fruits and vegetables available.  Often they are expensive, lacking in quality or just not available.  Unfortunately, this is just the opposite of what we should be doing.  Cold weather, pollution, lack of sun light etc. take a tole on our immune systems.  If we are not careful, our immune system suffers.  This is just the type of situation that those nasty little viruses are looking for.

How Can Freeze-Dried Foods Help Us Get the Nutrition Needed to Build a Healthy Immune System?

1.   They maintain the same vitamin, mineral and antioxidant content as fresh foods

2.   They are very appealing to the taste, maintain the same color and aroma as fresh foods

3.   They are edible just as they are and make healthy, nutritious snacks

4.   They are lightweight and easy to store in a handbag or backpack, making them easy to eat on the go

5.   They can easily be reconstituted and used in your own recipes.  They are lifesavers when you haven’t had time to shop for fresh ingredients

6.   They have a shelf live of 25 years when the can is unopened

7.   No preservatives are added

8.   They are available in a great variety at all times of the year

There is nothing more valuable to you than good health.  Let Shelf Reliance Thrive Foods help you and your family boost your immune systems.  It is a great way to get those important fruits and vegetables into your diet.  Please click the link below to go to my Shelf Reliance website where you can shop for your favorite foods and have them shipped directly to your home. 

susansakurai.shelfreliance.com

Strawberry Swirl Sweet Rolls From Your Food Storage Pantry

If you have been reading my blog, you know that strawberries are one of my favorites.  Freeze-dried strawberries are so easy to use and taste delicious.  I love to experiment with them.  I decided to change up my favorite cinnamon roll recipe.  It actually turned out better than I had hoped.  Considering the red strawberry filling and the white frosting on top, they would make a great Christmas treat.  Your family will love them anytime.  It is very likely that you will be able to make them entirely from items in your food storage pantry.  I hope that you will give this recipe a try.

Note:  Freeze-dried raspberries, blueberries, mangos, peaches and pineapple can be substituted.

Strawberry Swirl Sweet Rolls

Mix the following ingredients and let yeast develop for about 10 to 15 minutes.

2 C. warm water

½ C. oil

½ C. sugar

2 pkgs. or 2 T. yeast

Add:

1 tsp. salt

2 eggs or 2 T. whole egg powder + 4T. water

Knead the dough and let it rise until double in a greased bowl covered with plastic wrap.  Roll out until it is about 3/8 to 1/2 inch thick.  Spread Strawberry filling over the dough evenly.  Roll up as if it were a cinnamon roll.  Seal the edges.  Cut into 1 ½ inch slices using a piece of thread.  Place on a greased baking sheet.  Cover with a damp kitchen towel and let rise until double.  Bake at 375 degrees for 15 to 20 minutes or until golden brown.  Remove from oven.  While slightly warm, drizzle with vanilla frosting.

Strawberry Filling

In a saucepan mix the following ingredients.  Bring to a boil and continue to cook until mixture becomes very thick (like jam).

2 C. freeze-dried strawberries

¾ C. water

1/3 C. sugar

Add:

½ tsp. vanilla extract

Continue cooking for 1 minute.

These rolls are delicious and can be made on the spur of the moment when using ingredients from your food storage pantry.  If you have never used freeze-dried fruits and vegetables, I recommend giving them a try.  You will be surprised and how fast and easy they are to use and how convenient they are.  They make cooking quick and easy because they are already chopped and ready to rehydrate in your favorite recipe.  I recommend trying Shelf Reliance Thrive freeze-dried foods.  They are of the highest quality and give you the piece of mind knowing they are in your pantry and ready to use.  Most Thrive freeze-dried foods have a shelf life of 25 years unopened and up to a year after opened.  Give them a try.  You will love them!

Please click below to go to my Shelf Reliance website.  While there you can learn more about Shelf Reliance products, use our food planner, get recipes from Chef Todd Leonard or purchase any of our line of Thrive foods, emergency equipment or shelving.

susansakurai.shelfreliance.com

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

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

Homemade Egg Noodles from Food Storage Ingredients

Here is a recipe that you can use to make delicious egg noodles and rotate your food storage in the process.  Not only does it produce wonderful noodles but it is fun to make with your family.  I have converted this recipe from a traditional recipe that has been handed down from my great grandmother. 

The ingredients are simple and basic. 

The original recipe used fresh eggs.  Substituting Thrive Whole Egg Powder in the recipe makes it very convenient.  I never have to worry about having fresh eggs on hand and the noodles come out tasting wonderful.  

As children, my brother, sisters and I loved to help my mother make this recipe.  It was our job to unroll the noodles and break them into noodle sized pieces to dry.  We especially loved to sample the raw noodles.  I always worried about my children getting Salmonella from the raw eggs, so my children missed out on the tasting part.  When I use Thrive Whole Egg Powder, I don't have to worry about that.  Now, my grandchildren are enjoying the noodle making process, especially the tasting.

Watch this tutorial to learn how to make this delicious recipe.

Ingredients

1 to 1 1/4 C. flour (start with 1C. that is enough in most cases)

3 T. Whole Egg Powder

6 T. Water

1/2 tsp. salt

Mix and roll out as shown in the above tutorial

I hope that you will try this recipe.  I am sure that you will like it.  You can use the noodles immediately  or you can freeze them for use in the future.  I usually make chicken noodle soup with them, but they are very versatile.  In my extended family, the chicken noodle soup made with these egg noodles is considered a comfort food.  To make the soup, just use chicken broth, chicken, onion, celery and carrots.  Cook until vegetables and chicken are done.  Add the noodles to the boiling soup a handfull at a time.  Cook for about 4 minutes and it's done.  To make cooking fast and easy, just use Thrive freeze-dried vegetables and freeze-dried chicken.  You will be enjoying your chicken noodle soup before you know it.

If you would like to purchase Thrive Whole Egg Powder, freeze-dried vegetables or chicken, visit my Shelf Reliance website at:

susansakurai.shelfreliance.com

Healthy Spinach and Mushroom Alfredo Sauce from Food Storage Ingredients

My son and daughter love Fettuccini Alfredo.  To be honest, I do too.  However, because of the calories and fat, I am always trying to come up with a recipe that is a little more healthy. This recipe is easy, fast and contains much less fat and calories than a typical Alfredo.  Best of all it tastes great.  I used Shrimp because I had some on hand, but if you want to go with a freeze-dried meat, chicken or sausage from your storage would be terrific.  Give it a try.  You will be surprised at how fast and easy it is to make and you may not even have to go out to the store to get the ingredients.

2 C. Water

1/3 C. Instant Powdered Milk

Place instant powdered milk into a mixing bowl.  Gradually whisk in water.  Whisk until all lumps are gone.  Set aside.

2 T. Olive oil

1 T. Butter

2 ½ T. Flour

Add oil and butter to frying pan and bring to medium heat.  Make a rue by adding flour and stirring until smooth.  Cook a few minutes while flour and oil bubbles.  Remove pan from heat and add the following ingredients to the rue:

¼ C.  Dehydrated or freeze-dried Onions

½ C.  Freeze-dried Mushrooms

½ C.  Freeze-dried Spinach

Stir these ingredients into the rue as much as possible.  There are too many ingredients to mix in well, but just try to stir them around until they are mixed.  Put pan back on heat and whisk in reconstituted milk gradually.  Continue cooking on medium heat until thickened.  Immediately add:

About 1 doz. Medium Shrimp              *Note:  Chicken or Sausage can be substituted

2 tsp. Chicken Bouillon

1/8 tsp. Garlic Powder

Salt to taste

Black Pepper – a few shakes or to taste

Cayenne Pepper – a few shakes to give it a little kick

¼ C. Parmesan Cheese

Simmer for about 3 – 4 minutes or until shrimp are done (nice and pink).  If you over cook them, the shrimp will be tough.  Serve immediately over cooked linguini or fettuccini noodles.  Sprinkle with more Parmesan Cheese if you like.

All of the food storage items I used in this recipe are from Shelf Reliance Thrive.  I highly recommend them.  They are of the highest quality, very tasty and easy to use.  Please see my Shelf Reliance website for more information at:

 susansakurai.shelfreliance.com

Then, if you are ready to purchase, contact me at: 

tryinghard458@gmail.com

I will make sure that you get the best price.

Panna Cotta Made from Food Storage

Want to try a new dessert recipe that you can make almost completely from your food storage?  Try this recipe for Panna Cotta.  It is a smooth, sweet, milky set dessert that is easy to make and your family will love it.

Panna Cotta

4 T. water

2 1/2 tsp. unflavored gelatin

Measure water into a small bowl and sprinkle the gelatin over the water.  Let it set for about 5 minutes while it softens.

1/2 C. + 3 tsp. powdered milk

1/2 C. sugar

1/8 tsp. salt

2 3/4 C water  (for soft set)          

Note:  If you want the Panna Cotta to set up a little more firm so you can unmold it on a plate, use 2 2/3 C. water.  

Mix dry ingredients above together well in a sauce pan.  Whisk in the water a little at a time so that no lumps form.  Bring to a boil.  Remove from heat.  Add gelatin mixture and stir until all of the gelatin is dissolved.  Cool a little then transfer into 9 small glass pyrex bowls.  Let set in refrigerator for approximately 4-5 hours.  Top with Strawberry Fruit Sauce below.

Strawberry Fruit Sauce

1 C. Thrive freeze-dried strawberries

1 C. Water

2 rounded T. Sugar

1/8 tsp. Lemon Juice

Put all ingredients into small sauce pan.  Bring to a low boil and cook until mixture thickens, approximately 15 minutes.  Remove from heat and allow to cool a little.  Refrigerate until ready to use.  Spoon over the top of Panna Cotta or use as a sauce for pancakes or waffles.

The soft set version is shown in the picture at the top and also in this picture where I unmolded it on a plate.  As you can see, the soft set version is a little soft to hold it's shape when unmolded on a plate.  If you use less water as directed above in the Note, you will get a product that will stand up nicely when unmolded.  I hope you will enjoy this recipe.  My grandchildren especially love it.

Most of the above ingredients can be purchased from Shelf Reliance Thrive.  Check my website below:

susansakurai.shelfreliance.com