sometimes life just ‘happens’, . . . but we still have to eat

We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.

Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries

During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.

freshly baked loaf of
sourdough bread

There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries

Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.

Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.

Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.

Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.

So—what’s my point?

Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.

Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.

But what if you didn’t have to worry about that detail?

What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT?
What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.

Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.

Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?

Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.

Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.

freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans

Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.

I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.

That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.

yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious.
Complete protein, fresher-than-fresh produce.
grilled cheese french toast, made with sourdough bread, freeze dried eggs and freeze dried shredded cheddar

In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.

Tabouli with freeze dried tomatoes, onions, peppers and cucumbers

Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.

I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.

Because life just happens, . . . . . but we still need to eat. Even if its inconvenient.
You could say “Peace of mind” is my big WHY.

If you’d like to learn more about it – go ahead and check out my link.

I’d love to hear your thoughts.

Warmly,

Cindy Suelzle

because in real life, ‘things’ happen . . .

Blueberries

Super foods do not have to be exotic, and blueberries are the perfect example. These sweet, nutritious and wildly popular berries are NATIVE TO NORTH AMERICA. Yay! They are low in calories and incredibly nutritious, and so convenient to eat by the handful. They are primarily a northern fruit, and as a northerner, I am pretty happy to lay claim on these hardy, dark blue berries.

The list of the health benefits of Blueberries is almost too good to be true. And far be it for anyone to exaggerate those kinds of things right? But a little research should help disperse the nonsense from the credible. You’d be surprised at how many credible and documented benefits there really are. We don’t need to exaggerate. For example, its been well documented for decades that blueberries are good for your eyes, and health periodicals have sang their praises my whole adult life. Nevertheless, I was a little surprised when my eye doctor advised me to eat 1/2 cup of blueberries a day as part of a preventative regime for two genetic eye diseases I am in line to inherit: macular degeneration and glaucoma. I believed it before, but it felt good to have her further testimony. And yes, I try to eat a few handfuls every single day.

But wait, there’s more! Blueberries help lower your cholesterol, reducing your risk of heart disease. Packed with antioxidants and phytoflavinoids, blueberries are high in potassium and vitamin C. They are also anti-inflammatory. Since inflammation is a key factor in all chronic diseases, blueberries can and should be your personal BFF (best friend forever).

Blueberries have been the subject of medical studies related to vision for over a century, and blueberry extract, (high in compounds called anthocyanosides), is found to slow down visual loss. (hence my doctor’s recommendation) The anti-oxidant properties prevent or delay all age related ocular problems like macular degeneration, cataract, myopia and hypermetropia, dryness and infections, particularly those pertaining to the retina. Imagine a superFOOD — not a drug — powerful enough to do that! Truly, “Let food be thy medicine, and let medicine be thy food.

inside colour of a ripe blueberry

If you are among the few not familiar with the taste of blueberries, this is my best description: small, but juicy. Mild, slightly sweet with a tiny bit of acid. Unripe, they’ll be a little sour. And they aren’t actually a true blue, but rather more of a deep blue/purple, which is the colour of the antioxidant “anthocyanin” found especially plentiful in them. The inside however, is a light greenish yellow. A good rule of thumb is, the darker the berry skin, the richer the antioxidants.

So that brings us to their availability. Fresh, I can find them in local grocery stores in 10 pound boxes for about six weeks in the summer; and in the off season, they are often available trucked in, in smaller clam-shell containers. Kinda pricey in the winter, and if you know me at all, you know that I am a big proponent of seasonal eating (mostly for nutrition’s sake). Just because we can buy it, doesn’t mean we should. Personally I don’t buy ‘fresh’ blueberries in the winter. The use of the word ‘fresh’ in the off season, is misleading at best. Frozen blueberries are an excellent alternative, and are even more nutritious than produce section options in the off season. Why? Because produce destined for the freezer, are frozen QUICKLY, sealing in valuable nutrition. But as you know, frozen blueberries are not so convenient to consume. Who wants to eat them frozen? And worse, who wants to eat them thawed and soggy? I take it one step further, and buy only FREEZE DRIED BLUEBERRIES for those other ten months of the year.

How is that possible? Well, for one thing, the word “fresh” is a relative term. Fruits and vegetables begin to deteriorate in the hour they are harvested, so getting them from field-to-table as soon as possible is very important. By the time our “fresh” fruits and vegetables are picked, packed, shipped, distributed and shelved, several days have elapsed. Nobody’s fault. Its just part of the process that allows us the great privilege of food variety we enjoy. But, the reality is that it is no longer at its best by the time we see it. Then we buy it, and put it in our fridge for several more days. . . . . . . I think we get the picture.

 Introducing FREEZE DRIED BLUEBERRIES

As it implies, freeze-drying is a two step process. It is flash frozen, then transferred to a facility where it can have all the remaining moisture removed through a vacuum-like process. While the two step process is pretty standard, producing a higher quality product, there are additional steps that can be taken to further ensure the highest quality result.

– It is critical that the fruits or vegetables be the highest quality to start out with.
– It is critical that they be flash frozen quickly after picking.
– It is also critical that those fruits and vegetables be picked ripe, with all the nutrients that nature designed present and fully developed.

The result? Beautiful crunchy blueberries! That can be eaten out of hand, over top cereal or yogurt, in smoothies, baked in pies or muffins, . . . . . . any way a fresh blueberry can be eaten. Any. Day. Of. The. Year! And get this: they have a shelf life of over 25 years! How is that even possible?
Zero moisture, packed into a sealed zero oxygen container = no way to decompose.
So not only is the nutritional value an unprecedented 95+% of the original freshly picked value, it has a completely stable shelf life. You can enjoy that kind of quality today, tomorrow, next year, in ten years, and so on. Once you open the can, simply keep a tight seal on it, and you can expect it to last a good year in most climates. (not that there will be any left in a year, but that’s not the point lol)

There is a North American company that stands out from the rest when it comes to the highest quality of freeze dried food. THRIVE LIFE operates by a self imposed list of requirements they call “The Nutrilock Promise“. By adhering to these requirements, they have raised the industry standard to new heights that no other company has been able to come close to. There are over 40 steps in the process, and compromises are never made.

Other Health Benefits of Blueberries:

– A bowl of blueberries can help in boosting immunity and can reduce the risk of diabetes, obesity and heart disease.
– Consuming as little as 1/2 cup of blueberries daily helps strengthen your metabolism and prevent any kind of metabolic syndrome and deficiency.
– It has been observed that daily intake of blueberries can help reduce hypertension, inflammation, high cholesterol, glucose intolerance and insulin resistance.
– Blueberries are also known for improving cognitive skills such as attention, memory, and information organization.

Where do they grow?

Blueberries typically grow in humid, northern climates that have cold winters and mild summers. They prefer slightly acidic soil. This makes them the perfect northern berry, and it is not surprising that they are native to North America. They are also successfully grown in the more temperate areas of North American, including coastal regions, and have been introduced to several European countries as early as 1940.

Canada is the world’s largest producer and exporter of both wild and cultivated Blueberries. The majority of Canadian blueberry production is in British Columbia, where water and soil seem to be perfectly suited. Most of that is exported. New Brunswick is Canada’s second largest blueberry producing province, accounting for 30% of the country’s total production.

in varying stages of ripeness

They grow on dwarf shrubs of the heath family, with small, whitish drooping flowers that turn into the beautiful dark blue berries we know and love so much. I grew up picking wild blueberries in the summer, and though those days are over for most of us, market-garden-blueberries are very available. Having said that, if you live in rural areas, wild blueberries can still be found in abandoned fields, along roadsides, in forests and on mountains. They spread through seeds and the development of rhizomes, (underground stems). They are becoming more available in garden centres for those adventurous gardeners who want to have them closer to home.

Ways to Use Blueberries

#1 is FRESH out-of-hand of course. When that is not possible, freeze dried out-of-hand is a very close second.
A new favourite way for me to enjoy them in the winter time, was introduced to me by my friend Reese Wolsey. Blueberry tea. Simply pour boiling water over a handful of blueberries in your mug. Let steep for a few minutes and drink. SO good. And when the cup is drained, eat the blueberries.
Blueberry preserves for pancake and waffle topping. I just add a little water and simmer gently, mashing with a potato masher. Add a little sugar if desired, but not necessary. If you want to make more of a syrup, add a little more water and thicken with cornstarch. Also great for ice cream topping.
Fresh over top of cereal. Blueberries in your oatmeal. Blueberry cheesecake. Blueberry muffins. Blueberry pancakes or waffles. Blueberry pie. Blueberry cobbler. Blueberries in your coffee cake, and added to lots of other baking too. Blueberry yogurt bowl. Blueberry ice-cream. Blueberry jam. Blueberries in your green salad with a little crumbled feta. Oh my goodness, there is no end to the ways you can incorporate them.

Blueberries have been my husband’s favourite fruit for as long as I’ve been married to him, but up till recently we could only enjoy them for a relatively short time in the summer. Now that we can enjoy them ‘fresh’ in the summer, AND freeze dried (in most cases, fresher-than-fresh), all the rest of the year – they have become an important (and welcome) part of our household diet. They are the #1 Fave Snack of ALL our grandchildren, and I’m totally okay if some of their best childhood memories involve eating freeze dried blueberries at Gramma’s house. Even if I do have to limit them most of the time. Seriously, they inhale them if left unsupervised.

I’d love to hear your thoughts on blueberries. And different ways your household enjoys them.

Warmly,

Cindy Suelzle