do you know the difference between wild blueberries and cultivated?
Did you know that blueberries are one of the only foods naturally blue in colour? Did you know that wild blueberries have been harvested by humans for more than 13,000 years? Did you know that cultivated blueberries were developed in the 20th century? Did you know that the silvery ‘bloom’ on blueberries is a protective coating and shouldn’t be washed off until you are ready to eat them? Did you know that the United States is the world’s largest producer of cultivated blueberries? Did you know that Canada is the world’s largest producer of wild blueberries? Did you know that WILD blueberries are smaller in size than cultivated blueberries? Did you know that wild blueberries have an intensity of flavour that cultivated blueberries simply don’t have? Did you know that wild blueberries vary in colour from different shades of red, purple and blue to almost black, and that they also vary in sweetness? Did you know that wild blueberries are more flavourful and nutrient dense than their cultivated and well mannered cousins? Did you know that wild blueberries are considered a Superfood? and that they have double the antioxidants that cultivated blueberries have?
Why does any of this matter?
Because wild blueberries have a higher rate of genetic diversity than their cultivated 2nd cousins twice removed.
Cultivated blueberries grow 6 to 12 feet tall, depending on the variety. Not surprisingly, they’re called HIGH bush.
and why does this matter? Because that is what makes wild blueberries better for you!
Why? Because they have a higher antioxidant content (double that of cultivated blueberries).
Why? Because their smaller size gives them a higher skin-to-pulp ratio, containing more fiber, iron and a higher concentration of bioactive compounds including anthocyanins (remember that word).
Unlike cultivated blueberries which are the result of generations of selective breeding and farming practices designed to make them easier to harvest, as well as bigger and juicier, wild blueberries grow 100% on their own (wild), not planted, or tampered with in any way. This means they have NO genetic engineering, they are exactly what nature originally created.
What does this mean for you? It means BLUEBERRIES are very good for you, but WILD BLUEBERRIES are even better!
Wild blueberries grow 1 to 2 feet in height and breadth – commonly referred to as Low bush blueberries.
Great right? Well-l-l, when was the last time you saw wild blueberries in the grocery store?
Problem #1: you cannot PLANT wild blueberries. That’s why they’re call wild. They grow where they want to, and only where they want to. They have very specific soil requirements that cannot be duplicated. Wild blueberries (lowbush) primarily grow in the acidic soils of Eastern North America, especially in Atlantic Canada (Quebec, Nova Scotia, New Brunswick and Prince Edward Island), and in north Atlantic USA (Maine), thriving in cool climates on sandy, well-drained land, often in areas previously burned or cleared.
Wild blueberries grow naturally in fields and rocky hills called barrens. No one ‘plants’ them; they’ve grown naturally for thousands of years by spreading via underground runners. As such they are a pretty ‘low-maintenance crop’ for the most part. Field owners are hands-off throughout most of the growing season, although they prune fields with rotary mowers on alternate years, working with the natural two year crop cycle. Bees and other natural pollinators are critical to pollinate the bushes.
Key Growing Regions and Conditions:
While Dan and I drove the roads of rural Nova Scotia last fall (October 2025), we saw this gorgeous site of red fields mile after mile. We looked for clues as to what it was, but found none. Finally we pulled over and walked out into the ‘red’ to get a closer look, My phone app told me we were looking at fields of WILD Blueberries! Who knew? If you’re a native to Atlantic Canada you probably recognize the site, but neither Dan nor I had seen anything like it. And so began my deep dive into learning about wild blueberries.
Wild blueberries are native to Canada so you may find them growing in all sorts of wild areas that meet the climate and soil requirements. But those are generally small patches. I grew up in northern Alberta and well remember going out to pick blueberries on summer days with my mom and a few other moms. We’d spread out and find a place to sit. My mom (and her other mom friends) were good blueberry pickers because they were motivated by love – making blueberry pie and other delectable treats that could only come to our families one way. Their children however, were not very good blueberry pickers. I was there for the fun of running around with my friends and eating whatever blueberries I picked. I was not beyond eating from my mom’s bucket if she let me – she DIDN’T. I can’t claim to have contributed much to the cause, but I benefit from the good memories. Since growing up and leaving home however, I moved to the city and have never picked a wild blueberry again.
Other than the small patches that are picked privately dotting the country, it is the eastern Canadian provinces of Quebec, Nova Scotia, New Brunswick and Prince Edward Island, where WILD BLUEBERRIES grow naturally – thousands of acres are set aside for them – protected. In the United States, Maine is the single largest producer of wild blueberries.
Ideal Conditions are: Cold climates with plenty of fresh water. Acidic, sandy, and well-drained soil. Habitat naturally occurs on open, treeless land, pine barrens, or areas recently cleared by fire, which stimulates growth.
Problem #2: it is very difficult to find wild blueberries in our world of shrinking wildlands. Wildland areas suitable to growing them are getting less continually. Naturalized fields are often managed through controlled burns or mowing to promote new growth and spread. Wild blueberry bogs are protected.
I already knew that next to freshly harvested, no method of preserving would be as nutritious as freeze drying, and since I am not likely to ever eat a “fresh” wild blueberry that I didn’t personally pick, my next best alternative to buying wild blueberries is to find them freeze dried.
Problem #3: even if you knew where some wild blueberries grew, most people will never be able to access them. Lucky you. I hope you thank the Lord continually for your privilege.
Problem #4: because wild blueberries grow low to the ground, they must be harvested by hand – or with a hand rake specifically designed for this purpose. This is labour intensive, making harvesting difficult and expensive.
While cultivated blueberry plants have been engineered to grow tall (called highbush), and are planted in rows, making harvesting easier, wild blueberry plants spread low and wide randomly through runners.
So how can we partake of WILD BLUEBERRIES in a sustainable and affordable way?
Wise Harvest Freeze Dried Foods1only buys wild blueberries from sustainable farms that are dedicated to preserving their wild habitat, and YES they’re still harvested by hand or with a hand rake specifically designed for this purpose.
Wild blueberries are flash frozen within 24 hours of harvest, then transferred to a facility where remaining moisture is removed without thawing – in the second stage of the two step freeze-drying process.
I found a source of freeze dried WILD Blueberries that I trust. Wise Harvest.
This means that wild blueberries are available to all, in non perishable freeze dried form – which preserves over 90% of the original natural nutrition, and is packaged to have a shelf life of up to 8 years.
Freeze drying wild blueberries makes them completely snackable – any time, any where. An easy go-to breakfast or midday snack – resealable so you can come back to it later.
start at 8:34 to see the wild blueberries
* Spoiler alert: Though it might be a year or two out, Wise Harvestis moving toward packaging in BPA free cans which will extend the shelf life to 25 years. Remember you heard that here first.
I’d love to hear your thoughts about Wild Blueberries, and your experiences. Were you lucky enough to have picked them in the wild when you were growing up? Or maybe you still do? Have you tried the freeze dried?
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.
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.
In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?
In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.
Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?
What is Freeze-Dried Food?
Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.
How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?
All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.
Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.
The Benefits of Freeze-Dried Food
freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed, AND flash frozen within 4 hours of harvest
Long Shelf Life One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
Lightweight and Compact The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
Retains Nutrients Commonly asked questions: 1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food. 2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh. 3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing. 4. Can freeze-dried food be part of a balanced diet? You Bet! 5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.
So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
Convenience and Easy to Prepare Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
Variety and Versatility Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.
How Freeze-Dried Food is Used
Emergency Preparedness and Survival Kits One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
Outdoor Adventures (Camping, Hiking, Backpacking) Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
Everyday Meals and Convenience Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
Travel Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.
How to Store Freeze-Dried Food
Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.
The Future of Freeze-Dried Food
As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.
Cost & Accessibility
Is freeze-dried food more expensive than regular food? All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
Where can I buy freeze-dried food? See below.
Can I freeze-dry my own food at home? You sure can. See below.
What brands make the best freeze-dried food? In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
How do I know if freeze-dried food is high quality? Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.
so if freeze dried food is so wonderful, why don’t you freeze dry yourself?
Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.
The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.
After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had. One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . . click HERE to see more
Because of all these factors, I simply do not believe I can duplicate the quality. *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.
I just don’t believe I could do better than what THRIVE LIFE is providing. I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.
Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.
conclusion
Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.
If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.
I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx
Hey friends! Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! What’s in it for you? See how to make quick, tasty meals in minutes Get exclusive tips on saving time & money in the kitchen WIN PRIZES! Bring a friend (or two!) and get extra chances to win! Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx
Sometimes its simply a matter of looking OUTSIDE the proverbial box. This quick quiche loaded with protein and vegetables is eaten like a pizza. I call it QUICHE PIZZA, and it is a delicious, nutritious dinner that you hope to have leftovers of so you can eat it for lunch again tomorrow! It’s just as good cold.
This recipe serves four people with two eggs each. I use a family sized pie plate and two tortillas. If you want to make less in a smaller pie plate, just adjust accordingly. Shoot for two eggs per person, and the rest is up to you.
The vegetables: Use what you have on hand. I like to use chopped onions, red peppers, broccoli, mushrooms, and of course spinach. I add spinach to almost everything it seems. These are vegetables I always have on hand because I mostly use freeze dried vegetables – but if you have fresh out of your garden, AWESOME! Use those.
ingredients: 8 eggs 1 cup cottage cheese, beaten into the egg mixture 2 large tortillas seasoning salt of your choice assorted vegetables, suggested: diced red peppers, chopped onion, sliced mushrooms, broccoli flowerets, spinach shredded cheddar or blend of cheddar and pepper jack
directions: Preheat oven to 350 degrees. Beat eggs till frothy Add cottage cheese and beat it into eggs till well blended Arrange tortillas in a large pie plate. Cut the 2nd one into half or even quarters to arrange in pie plate making sure all of the plate is covered. Pour egg mixture in. Assuming you’re using the same vegetables I use, begin by arranging about 1/2 – 3/4 cup mushroom slices in the bottom of the egg mixture. Sprinkle about 1/4 cup chopped onions on top of them. Sprinkle about 3/4 cup red pepper slices over top of the onions. Arrange small broccoli flowerets in some empty places between the red peppers. Sprinkle a layer of spinach on top of everything else. I put quite a bit on (about a cup of freeze dried spinach) If using freeze dried vegetables, use a fork to gently submerge all vegetables into the egg mixture so that they’re moistened by it. Season with salt and pepper. Add a layer of shredded cheese. Be generous. 1-2 cups.
Place into heated oven in the middle rack, and set the timer for 30 minutes. After 30 minutes test the middle to see that it is no longer liquid – ‘jiggly’. If it needs a few more minutes, lower the heat to 325 and lay a sheet of aluminum over top to prevent the tortilla crust from over cooking.
Watch it carefully at this point so that you don’t over cook it. When the center is firm, remove from oven and let the ‘pizza’ rest on a rack for 10-15 minutes.
Remove from pan and cut into wedges as for a pizza. Serve. Enjoy. You can eat it with your hands, and it’s pizza so DO.
Here’s my Secret: When I make this quiche pizza (or anything similar to it), unless I have fresh garden vegetables, I use freeze dried vegetables. But not just any freeze dried vegetables. After trying many different brands over the years, I now use Thrive Life freeze dried vegetables. There’s a good reason for that, and its a very important one to me (actually a few good reasons, but I’ll tell you five of them).
1. Thrive Life guarantees that their produce is picked ripe (at the peak of what nature intended that fruit or vegetable to be), AND guarantees that in less than six hours from harvest (usually two to four hours), that produce is washed peeled, chopped and flash frozen! Locking in the colour, texture, taste and ALL the natural goodness. In that frozen state (-40 degrees Celsius), it is transferred to a facility where it has all the remaining moisture removed without it thawing. That’s the second step in the two-step process of freeze drying.
2. Thrive Life fruits and vegetables are as organic as you can get without them being ‘certified’ organic. They monitor the process of planting, growing, harvesting, freeze drying and packaging from beginning to end. It’s part of what they call their NUTRILOCK Guarantee and its something they take very seriously.
3. Because of this attention to detail, Thrive Life foods are the BEST in the world and that is no empty claim. They have always been the best, but as of the beginning of 2024, they are also the biggest freeze dried company in the world. They literally are “Fresher-than-Fresh”, or what we frequently refer to as ‘fresh’ – the produce in our grocery stores, which are picked green if possible and are subjected to long travel times to get to us – anything but ‘fresh’.
4. Thrive Life freeze dried food has a 25 year shelf life, making it the most dependable, shelf stable, nutritious food on the market – the perfect choice for anyone interested in emergency preparedness, and long term food storage. So that means I always have fruits and vegetables in the pantry, ready any time I might decide I’d like to have spinach in my homemade quiche, or cheese on a homemade quiche, or mangoes in our yogurt, or blueberries on top of cereal or . . . . . well, the list is endless. And its always there because once you open that can, you can count on it being perfectly good for about a year afterward.
5. The other important reason I use Thrive Life freeze dried food is the convenience. Those vegetables are already washed and chopped. I just sprinkle the onions from the can, distribute the sliced mushrooms or red peppers from the can, add a layer of spinach from the can. It’s quick and easy. And guess what else? They even have freeze dried eggs! I literally had this recipe ready to go into the oven in less that ten minutes. With zero mess!
There now you have it. My secret. How I do things. And make no mistake – I’m all about down home goodness, and doing things from scratch. These are not ‘processed foods’. These are CLEAN, WHOLE FOODS and nothing but. Making dinner from scratch still counts even when you’re using freeze dried food. Don’t let anyone tell you different.
I hope you’ll try this easy recipe for a great dinner, lunch or brunch. Whether you use garden fresh, freeze dried or a mixture of both as I do much of the time.
dry mixes, sauces, salsas, mayo, dips and dressings
First of all, let me state for the record that I am a die-hard, back-to-basics kind of a cook in my own kitchen. I prefer everything homemade, and I’m not opposed to spending a lot of time on the creation of certain meals. I am not a fan of prepared meals or processed food, and normally I avoid ‘mixes’, at least commercial mixes. But I am also not willing to spend inordinate amounts of time or inconvenience if there is a homemade alternative that promises to shorten my kitchen time without compromising nutrition. Enter in all sorts of mixes, dressings and sauces to make my life easier.
Let me share some of my favourites that I think you’ll enjoy. Each recipe closes with my suggestions on: how to use it in a dish, how to store it, and how to use it up (when you have leftovers that you’re trying to use up). I hate wasting things.
I’m all about using FRESH foods in season, but will use preserved foods as long as nutritional value isn’t compromised. For this reason, I often use FREEZE DRIED options when I can. This serves 3 purposes:
a) I ALWAYS have it on hand, it being shelf stable in sealed CANS (not mylar bags or pouches) having a shelf life of 25 years. Once opened the shelf life is generally up to a year. With proper rotation, I can always count on it.
b) Freeze dried produce is highly nutritious and I found a company who’s standards are so close to my own, it was a natural fit. Thrive Life has a 40+ step process of ensuring the highest quality, and only after completing those 40 steps, do they put their iconic NUTRILOCK symbol on that item. They call that the NUTRILOCK guarantee. You’ll do well to remember this term.
c) Freeze Dried food is exceptionally easy to handle, easy to refresh and delicious. I often refer to it as FRESHER than FRESH because it is picked ripe and flash frozen within 2-4 hours of harvest.
DRY MIXES
Easy to make up and easy to store in your panty – for convenience. I keep the date I package it + instructions for recipe on the back.
Sauces add character and interest to almost anything we’re eating. And the sky’s the limit with the variety! Here are some of my favourites: enchilada, teriyaki, hoisin, sweet & sour, ketchup (x2), plum, peanut, salsas, chutney, pesto to see recipes for Homemade Sauces click HERE
FRESH MAYO and Salad Dressings
FRESH MAYO Not only is fresh mayo a great alternative if you run out of the more ‘shelf stable’ mayonnaise from the store, but it can be a game changer in terms of flavour and texture. And its so easy to whip up (in 5 minutes) you may wonder why were so dependent on the store bought version all your life. You can expect it to last about two weeks in the fridge.
In its basic form, mayonnaise is an “emulsification” oil into other ingredients, but it helps to understand the process. Emulsification happens when two substances that don’t want to mix are forced to mix. In the case of mayo, oil is emulsified into a mixture of lemon juice or vinegar, mustard, egg, and salt by whisking it in drop-by-drop at the very beginning—and vigorously. The droplets of oil become tiny enough, and evenly suspended in the liquid creating a creamy, almost fluffy texture.
There is much opportunity for slight flavour variations in mayonnaise. 1) ACID – You choose the type of acid you want: lemon/lime juice or whatever vinegar you prefer (white, apple cider, herb infused vinegars . . . ). You will get different flavoured mayo in the end. It doesn’t take much acid, so you can be brave and experiment with different kinds to find different flavours. Perhaps in the beginning while you’re still getting the ‘hang of it’, stick to a plain white vinegar or lemon juice, and then go from there.
2) OIL is what make mayonnaise – MAYONNAISE, but you get to choose what kind. For a neutral flavoured mayo use neutral flavoured oils like canola or vegetable. For a richer, more flavoured mayo, use olive oil. Or use another oil if you have a favourite, or use a combination.
3) SEASONING is not necessary but nice. Use it or not. I like pepper, but if you want a pure white mayo then use white pepper. You can also use dried chiles, ginger, paprika, garlic, chives, a dash of sesame oil, . . . no end to the possibilities. For a standard all purpose mayonnaise, I just use pepper, but a little more than you might. If you use a lot of mashed garlic, your mayo becomes something wonderful called AIOLI.
recipe: 1 large egg 1 T lemon juice or vinegar (your choice – remember) 1/2 t dry mustard 1/4 t salt 1/8 t pepper 1 cups oil Combine the first five ingredients in a blender, turn on high and begin adding oil SLOWLY in a steady steam, turning off blender to scrape down sides once or twice if necessary during the process. If you pour the oil in too quickly, the mayo will separate. Stop blending as soon as mixture is fully emulsified and thick. Makes just over 1 cup mayonnaise. Store in refrigerator. Personally, if I’m going to go to the trouble, of washing my blender, I’m going to double this recipe and end up with about 2 1/2 cups mayo, especially if I know I see dishes like potato salad, tuna sandwiches, or toasted pesto mayo tomato sandwiches in my immediate future. Store – You can expect it to last about 2 weeks in the fridge so plan accordingly. link to recipe
substitute 2 Tablespoons Thrive Scrambled Egg Mix (just freeze dried eggs) and 3 Tablespoons water for one egg. Add everything else exactly the same way as for above.
Short cut if you have an immersion blender. Use a pint jar, put the immersion blender in the mayo jar right to the bottom. Start the motor and as it is blending, ever so slowly, raise the blender upward. This has the same effect as drizzling the oil into the regular blender slowly. If you start the blender anywhere other than at the bottom, you run the risk of having your mayo separate on you. If you raise it too fast – same thing.
You’ll be able to see the mayo form beautifully as you raise the hand blender to the top. Cover the jar and refrigerate. A lot easier clean up too.
HOMEMADE SALAD DRESSINGS
Yes there’s something to be said about the convenience of store bought salad dressings, but really – try buying a few different vinegars instead and make your own. It is SO easy to make your own salad dressings at home – you’ll wonder why you ever thought you needed to buy them. The benefits are taste, and control over all the ingredients – simple, whole food. That’s what its about. Nothing you can’t pronounce. Make them as you go and then they’re always fresh. 🙂
ASIAN SALAD DRESSING 1/4 cup soy sauce 3 T sesame oil 2 T honey 3 T rice vinegar 2 t freshly grated ginger root 2 cloves garlic minced 1-2 T lime juice sprinkle sesame seeds over top the salad can Store in fridge for a week
SESAME GINGER SALAD DRESSING 3 cloves garlic minced 1 3inch piece of fresh ginger root (peeled and grated) 1/4 cup mayonnaise 1/3 cup rice vinegar 1/4 cup sesame oil salt and pepper Toss dressing into salad. Top with toasted pumpkin seeds and sesame seeds. can Store in fridge for a week Salad: 1/2 small cabbage finely sliced or chopped about half as much fresh kale finely chopped 4-6 small Persian cucumbers coarsely chopped or 1 large English cucumber 1 or 2 peppers (your choice of colour) coarsely chopped
TACO SALAD DRESSING 1 cup sour cream 1/2 cup mayo 1 cup tomato salsa 1/2 t chili powder Stir with a spoon and chill till ready to serve on top of Taco Salad. can Store in fridge for a week Salad: romaine lettuce – large chunks of tomatoes and cucumbers – black beans – taco flavoured ground beef – shredded cheddar – tortilla chips
variation to use in a fajita rice bowl: I use the sour cream and mayo to make a nice light white dressing that cools the hot chili spice. I add the salsa on top of it for extra flavour, colour and zip. In this picture, I have drizzled a little candied jalapenos (Cowboy Candy) over top.
RED RASPBERRY POPPYSEED DRESSING 1/2 cup raspberry vinegar 2 T sugar 1 t salt 1 t dry mustard 1/4 cup water 1/2 onion finely chopped (I use 1/4 cup Thrive freeze dried chopped onions) 2 T honey Blend all ingredients EXCEPT RASPBERRIES AND POPPY SEEDS in blender. Pour into serving container. Add 1 cup fresh raspberries (I used 1 cup Thrive freeze dried raspberries) 1 t poppy seeds. Gently stir to blend berries and seeds throughout and serve. can Store in fridge for a week.
Homemade BALSAMIC VINAIGRETTE (I love the powerful taste of dark balsamic vinegar – it stands alone) 1/2 cup olive oil 1/4 cup balsamic vinegar juice of one lemon (2-3 Tablespoons) 2 cloves of garlic minced 1 T honey salt and pepper Put all ingredients except salt and pepper into a pint mason jar with a lid. Shake well till honey dissolves. Taste, then decide if you want to put in about 1/4 t salt and 1/4 t pepper. Shake again. Taste again. This makes about a cup, but will Store in the fridge for a week or two so make a bigger batch if you want. Just shake it up when you want to use it again.
Substitute the olive oil for TAHINI to make it creamy and rich. Add 2-3 Tablespoons of water if it’s too thick.
Tahini is ground toasted sesame seeds similar in texture to peanut butter, in fact, it is sometimes used as a substitute for peanut butter. Rich is protein and trace minerals it is a healthy addition to add to your salad dressings.
CURRY TAHINI DRESSING 1/2 cup tahini 1/4 cup olive oil Juice of 2 lemons (about 1/3 cup) 1/4 cup water 1 T honey 2 cloves garlic minced 1-2 teaspoons curry powder (start with lesser amount then taste test before adding more) 1/4 – 1/2 teaspoon ginger (start with lesser amount then taste test before adding more)
Whisk in pint bottle till honey is dissolved.
RHUBARB SALAD DRESSING 1 cup apple cider vinegar 1/3 cup honey 1 cup vegetable oil – your favourite 1/2 cup finely chopped fresh garlic chives – or regular fresh chives if you don’t have them 1 cup finely chopped rhubarb Whisk the vinegar, honey and oil together to totally dissolve the honey. Add chives and garlic and mix well. Set aside for at least an hour to combine flavours. Stir as you serve to keep garlic and chives incorporated throughout. can Store in fridge for a week
BUTTERMILK RANCH DRESSING 1 cup buttermilk* 2/3 cup mayo 2/3 cup sour cream 1 clove garlic minced 1 T minced onion or Thrive freeze dried chopped onion 1 T chopped fresh chives 1 T fresh or frozen dill greens 1 T chopped fresh parsley or half that dried parsley crumbled 1/2 t each: salt and pepper Mix all ingredients and let sit 30 minutes before serving. Reduce buttermilk to 2/3 cup to make ranch dip. Store in the fridge for up to a week.
*making buttermilk from Thrive Instant milk powder is easy. 1/4 cup Thrive Instant milk powder 3 Tablespoons of vinegar or lemon juice 1 cup water Mix well and let stand for 5 minutes. Use in a recipe as you would buttermilk.
AVOCADO LIME DRESSING 1 avocado 1/2 cup sour cream (I use Thrive sour cream powder) 2 T mayo 2 T lime juice or 1 T limeade powder 1/2 t salt 1/2 cup water Add everything to the blender Dressing perfect for salad or for Chili Lime Chicken Tacos can Store in fridge for a week
CILANTRO LIME DRESSING 1 cup cilantro 1/2 cup plain yogurt 1 clove garlic minced 1 T apple cider vinegar 1/4 cup olive oil 1/3 cup mayo 1/4 t salt 1 T Thrive freeze dried chopped onions OR 1/2 teaspoon onion powder juice of 1 lime Puree in blender. Chill till ready to serve. can Store in fridge for a week
LIME VINAIGRETTE 1/2 cup cilantro 3 T olive oil 2 T apple cider vinegar juice of 1 large lime 1/2 t each: salt, cumin, chili powder, black pepper 1 lg clove garlic 1 T tomato powder Puree in blender till smooth. Chill till ready to serve. can Store in fridge for a week
Savoury Sauces, Salsas, Dips and Spreads
SWEET AND SOUR SAUCE Sweet and sour sauce is a exactly what its name suggests: sweet AND sour. Many people use a splash of red food colouring to give it it’s signature red colour. Don’t do that! Use my secret ingredient to get a full bodied flavour, and an all natural, gorgeous red colour.
I grew up on sweet and sour meatballs or short ribs – complete with food colouring. It was the way of things in those day. You could go out and buy a bottle if you crave that food colouring, but it’s SO easy to whip up your own. It tastes better. is free of all those nasty “unpronounce-ables”, and it’s cheap. Great to use as a Dipping sauce for ribs, egg rolls, and dumplings. Great to serve your meatballs in, or to even add to your pulled pork dish. Great to use in your stir fried vegetables and chicken over rice. Great to use as a glaze when grilling chicken pieces, hamburgers or porkchops. Great to even use as a pizza sauce for an Asian twist. Be creative.
In small saucepan, dissolve 1/2 cup brown sugar in 1 cup pineapple juice Bring to a boil, then reduce heat. Create a cornstarch slurry with 1 1/2 Tablespoon cornstarch and 2 Tablespoons water. Pour into the pineapple juice and stir while it simmers and begins to thicken. Add 3 Tablespoons of *TOMATO POWDER* and continue stirring to completely dissolve. Add 2 Tablespoons soy sauce and 1/2 cup rice vinegar, continuing to stir. When its the perfect consistency, turn the heat off and serve!
Pour into a pint jar and allow to cool. Makes almost 2 cups. STORE in fridge for 2-4 weeks.
TZATZIKI Tzatziki is a creamy cucumber yogurt dip made from simple ingredients including thick yogurt, cucumbers, garlic and fresh herbs. It is primarily used as a dip or a topping. Traditionally of course, fresh cucumbers are used, but I most often use freeze dried cucumber dices. Makes it so much easier! If you’re using fresh cucumber it needs to be grated and strained before you start making the tzatziki so get to that right away. * 1 medium cucumber finely shredded, tossed in 1/2 t salt. Set in colander to drain about 30 minutes. Squeeze excess moisture out as much as you can. Set aside. I skip this step entirely because I generally use Thrive Life freeze dried diced Cucumbers. So much easier. Start with 1/2 cup and add more as desired one T at a time so you don’t add too much.
1 1/2 cup Greek yogurt (or another nice thick plain yogurt) 1 T lemon juice or 1/2 t Thrive lemonade powder 2-4 T fresh dill chopped (I freeze fresh chopped dill in the summer and use all winter long) 1-2 cloves garlic minced 1/4 teaspoon black pepper 2 T olive oil – divided. Mix one tablespoon oil into the tzatziki and drizzle the other on top in the bowl at presentation. * if you’re using freeze dried cucumbers, add 1/4 teaspoon salt
Mix everything except cucumbers. Add at the end and gently toss cucumbers in. Set in the fridge for an hour or so to blend flavours. Can Store in the fridge for several days; if you’re using freeze dried cucumbers, it will keep a good week. * the only time I use fresh cucumbers is when I picked them fresh from my garden minutes beforehand. Otherwise, I use freeze dried.
CHEESY BUFFALO CHICKEN DIP I could never figure out what made hot chicken wings “buffalo chicken wings”. Didn’t make any sense. I kept thinking there’s gotta be a good reason, but in the end, it’s stupidly simple. The hot sauce gets its name from it’s origin: the Anchor Bar in, you guessed it – Buffalo, New York. So why don’t they call it Anchor Sauce? Who knows? 2 cups shredded cooked chicken (I use Freeze Dried chopped chicken refreshed) 3/4 cup of your favourite hot sauce 2 – 8 oz packages of cream cheese, cubed 1 cup ranch dressing (I use 1 cup Thrive Life Sour Cream powder with 1/2 cup water) 1 1/2 cup shredded cheddar (I use the same amount of Freeze Dried Cheddar refreshed)
Skillet method: In large skillet over medium heat, pour hot sauce and add chicken. Stir to coat evenly and heat through. Add cream cheese cubes and ranch dressing. Cook to melt cheese, stirring occasionally. Lower heat and cook till hot and bubbly. Slow cooker method: Add all the ingredients into slow cooker set on medium. Stir occasionally to keep from scorching until all is blended, cheese is melted and sauce is hot and bubbly – aprox 45 minutes. Serve with a loaf of crusty sour dough bread or fresh vegetable wedges. Can Store in fridge for a week.
SPINACH DIP Personally, I choose NOT to add any seasoning to this dip because I don’t want it to over power the subtle taste of spinach (which I love). But you do you. If you have a favourite seasoning, then go ahead and use it. 2 – 8 oz packages of cream cheese 1 cup sour cream (I use 1 cup Thrive Life sour cream powder + 1/3 cup water) 1 cup mayonnaise optional – 1/2 cup freeze dried chopped onions (you won’t see the onions but you’ll get their wonderful taste) OR 2-4 chopped green onions lots of Spinach slight steamed and wilted, then chopped and strained (make sure you get all the liquid out of it). I used Freeze Dried Spinach straight from the can. A LOT easier and more nutritious than store bought spinach.
Blend the cream cheese with hand mixer till smooth and creamy. Add sour cream continuing to blend till completely mixed. Add mayonnaise, mixing the whole time till completely combined and smooth. I add spinach a cup at a time, mixing with a spoon. The steamed chopped spinach will be wet of course, the freeze dried spinach (my preference by far) will be dry. I add as much spinach as I can, judging by texture, colour and personal preference. I don’t want it to get too dry, but if I’ve added too much FD spinach, I simply add a little water to moisten. Can Store in fridge for a week.
PESTOS
PESTO I am a huge fan of PESTO – in fact, many PESTOS. I grow a lotta Basil for the sake of Pesto, but don’t limit yourself to just basil. You can use many different green herbs, or a combination of some of them. A whole new world of pesto awaits. I have a few different Pesto recipes elsewhere on this site, so instead of pasting them all here – I’m including the links. basil pesto oregano pesto nasturtium pesto radish green pesto I hope you’ll go check them out, and even make up a batch or two in the summer when all is fresh and green.
SOMETHING SWEET
CONDENSED MILK or EVAPORATED MILK This is the milk my mother’s generation prepared baby formula out of. My mom and all my aunts diluted it with boiled water and put it into baby bottles. It was the opinion of the time that enlightened western women did not need to breast feed anymore, as it was “quite inconvenient” and cows milk was just as good, in fact some considered it better. Evaporated milk was the first food of every child I knew – certainly myself, my siblings, and my cousins. That generation of western women was fully indoctrinated that bottle feeding and cow’s milk was better, and it took a lot of convincing to turn the tide back around. Not an easy sell. I was one of the few young moms of my peers who chose breastfeeding against the better judgement and advice of most older women I knew – including nurses on the maternity floor. My in-laws considered it quite a radical move, but they were becoming accustomed to my ‘radical’ ways and just rolled their eyes.
Nevertheless, there is a place for condensed/evaporated milk, and from a food storage perspective it can be a good resource – ie: a substitution for half and half cream in recipes. Yes, you can use ‘fresh’ milk and reduce it over heat – but you don’t need me for that. You can find a recipe for that online. However, making it from your shelf stable INSTANT Milk powder is super convenient since you already have everything on hand. 1 cup Thrive Instant Milk 1 1/4 cup water. Blend thoroughly in blender or with whisk. Makes 12 ounces Evaporated milk. Store in the fridge for up to two weeks.
SWEETENED CONDENSED MILK (not to be confused with ‘Condensed’ milk or ‘Evaporated milk’) An alternative to spending $4.99 – $5.99 for a 10 oz (300 ml) can of sweetened condensed milk, this takes less than 5 minutes and costs pennies. You can even make *Dulce de Leche from it, the same way you would regular canned Sweetened Condensed Milk.
2 Tablespoons butter 1/2 cup HOT water 1 cup Thrive Instant Milk powder 1 cup white sugar 1/2 teaspoon vanilla Put your butter in the blender and add your HOT water. Blend on low, gradually adding 1 cup white sugar and 1/2 teaspoon vanilla. Continuing beating till completely incorporated, scraping down sides as necessary. Makes 14 ounces sweetened condensed milk. Pour into a glass jar with a lid and refrigerate till needed. Mixture will thicken a little as it cools. May be Stored for up to two weeks in the fridge.
Personally, I don’t use sweetened condensed milk a whole lot. Maybe once a year if that. But when I do, I don’t want to have to run out to buy some, and I don’t use it enough to justify having it in my food storage. But since I have the milk and sugar on hand all the time, this is my best option.
*what is Dulce de Leche? Also called: caramelized milk or milk candy, it is a popular confection in Latin America, France, Poland and the Philippines – prepared by slow boiling an unopened can of sweetened condensed milk for 3 hours. The resulting substance is a sweet, gooey caramel coloured, spreadable, thick sauce (hence the name caramelized milk). Use as a spread in layered cake or buttery sandwich cookies, a filling for dessert crepes (topped with whipped cream to add to the calories lol), in homemade cheese cake filling, or as a topping for classic cheese cake, to sweetened home made eggnog, or in any number of sweet and delicious ways.
STRAWBERRY CREAM CHEESE DIP for fruit, graham crackers, sugar cookies, bagel wedges or apple wedges
8 oz package cream cheese softened 2 T honey 2 T milk 2 cups freeze dried strawberries In medium bowl, beat cream cheese, honey and milk until smooth. Add strawberries and continue to beat another minute or two – until strawberries are broken up and dip is a beautiful strawberry colour and taste. If it appears dip is getting a little dry, add another tablespoon or two of milk (one at a time to test texture). Let sit for ten minutes to completely refresh the strawberries. Can Store in the fridge for up to a week.
WHY MAKE YOUR OWN?
The biggest advantage of making your own mixes is that you know exactly what’s in them. It allows you to control salt, eliminate MSG and every other artificial or harmful ingredient. Consequently the storage time will be shorter, but in most cases, they’re so quick to make up – using ingredients that are common in most kitchens, that you can whip them up in minutes.
The other advantage is that I don’t have to run to the grocery store for common things we’ve become accustomed to using. Once we get over the fact that we’re also “accustomed” to store bought taste, we can replace that – and get used to – the natural homemade goodness of FRESH.
The video I promised to include about Thrive Scrambled Egg Mix (freeze dried eggs). And yes, they really are better than other ‘powdered eggs’. Much better!
Really? No, I mean REALLY? How is this possible? You can take my word for it. They taste THAT good.
*What is Tomato Powder? Made from dehydrated tomatoes, ground into powder, tomato is exactly what it purports to be. It adds the gentle acid of tomatoes to the full bodied, concentrated flavour of a tomatoes in all your favourite dishes. You can make your own – you go girl! – or buy it from a good natural source. My favourite is from THRIVE LIFE.
A few years ago I discovered “meals in a jar”, and at the risk of sounding overly dramatic, it kinda changed my life. In a good way. What exactly IS a meal in a jar (MIJ)? Its a good, healthy meal, ready in a matter of minutes, prepared ahead for such a time as this. The variety of options is endless, limited only by your imagination. If you’re short on imagination at the moment, scroll down. I’m giving you a few of my favourite recipes below, with some suggestions for adjusting as seems appropriate.
6 different MIJ – Meals in a Jar
Food storage has been a way of life for me, all my adult years. Why? Because it’s the SMART thing to do, that’s why. I saw the example in varying degrees throughout my childhood, but Dan and I took it to a whole new level as we practiced and learned, and increasingly saw the value of having a food storage. Not everybody’s food storage looks the same. With encouragement, suggestions, and the kinship one feels with other likeminded people, I developed my own plan that fit into our lifestyle. The best piece of advice I absorbed came from Spencer W. Kimball, who counselled “Store what you eat, and EAT what you store.”
When freeze dried food became more readily (and increasingly) available, storing high quality food became easier, and more nutritious. It also opened up a whole new world of possibilities for convenience. Yes, convenience and healthy, and long term shelf stable, can all exist on the same table at the same time. True, we generally focus on food storage as an emergency resource, but consider the innumerable minor emergencies that happen in the regular course of our week. Those days when you’ve been crazy busy, but the family still needs to eat supper. Those days when you just don’t have any good ideas or energy, but the family still needs to eat supper. Those days when you’re sick, and need to leave dinner up to someone else. Those times when money is short, and the fridge is bare, but the family still needs to eat. . . . You get the picture.
Meals in a jar (MIJ), properly sealed can last an easy five years, but personally I’m not interested in them lasting five years. With freeze dried food, I already have an excellent food storage that will last 25 years. What I’m looking for with MIJ – is convenience. I want a few meals our family will enjoy IN the pantry, close and handy for the day I need it. I want a few meals I know I can count on, that I can pass on to a friend or neighbour who could use a helping hand from time to time. But its gotta be healthy. That’s my one big criteria, my non-negotiable. No artificial additives. I still run with the motto “If you can’t say it, don’t eat it“, so homemade with ingredients I can trust is essential.
How long can you expect a MIJ to last with a good snug lid on it? Six months to a year is how long I keep mine, and I’ve never had a problem. MIJ are great options to keep on the shelf for THOSE emergencies! If you’re of a mind, and if you have a vacuum sealer, go ahead and seal them for longer shelf stability. But in the meantime, consider them part of your routine: your emergency dinner-to-the-rescue, to pull out when you need to get dinner on the table quick!
Sausage Corn Chowder on the table with broccoli cheese biscuit
Ingredients:
Most MIJ recipes require freeze-dried foods of course, with perhaps some dehydrated ingredients. These are ever more readily available in stores and to order directly. Truth is, not all freeze dried food is the same quality, so do your homework when picking a reliable source. Personally, I prefer the quality of THRIVE LIFE foods – just Simple, Clean Food. The quality of your MIJ and the confidence you have in it’s shelf stability, can only be equal to the quality of the ingredients you use, and the care and attention you give to cleanliness when packing it.
Equipment:
Containers: I use wide mouth quart jars for family sized meals, and pint jars for smaller meals. I like glass because you can SEE – easy to know what is in there, and that they are airtight with a good lid. Make sure they’re clean and DRY. And store in a cupboard away from light so the vibrant colours are not faded by the sun. Jar funnel: Not necessary, but sure comes in handy to get everything INto the jar. Measuring cups and spoons: Measurements are pretty important when you’re trying to fit it all into a jar. Label: just something to write basic information like the name of the dish and how much water to add of course, but I learned a good lesson about including directions. One day when I had some visiting grandchildren, I was not well. Dan was working during the day, but when he got home, he pulled out a MIJ to whip up a quick and easy dinner. Occasionally, if I am intending to give the meal away, I’ll also include a list of ingredients on the label.
How to create your own recipe:
Fill up these jars with different Meals to keep on hand. I usually make at least two of each recipe, and try to have 6-8 MIJ in the pantry at any given time
Once you have prepared a few MIJ’s, and have stored them and used them, you’ll become more familiar and comfortable with things you like about them. It will become easy to create your own recipes from existing favourite recipes. For instance: in a magazine while waiting to get my hair cut a few years ago, I came across some soup recipes that looked appealing. The one that caught my eye was for a “Bacon Corn Chowder”, using potatoes, corn, onions, celery, and bacon. As I reviewed it, I realized that I had all the necessary ingredients in my pantry (except the bacon). I could make this meal today, and better than that, if we liked it, I could create a MIJ for future meals. One of my favourite MIJ recipes came from adapting that one. I used Freeze Dried Sausage Crumbles instead of bacon. Perfect! When I try out a brand new recipe I’m developing for a MIJ, I make two. One meal goes straight into the pot for dinner today, and the other, straight into the jar. This accomplishes two important things: 1) I want to TRY the recipe to ensure we like it before I invest too heavily 2) I want to see how it all fits together in the jar, so that I can make notes as needed. Ideally, I can fill many future jars from that recipe, so I want to ensure I’m happy with it. Don’t forget a pen and paper to work out amounts and make corrections during the process.
* You can layer your ingredients in the jar in any order you want. If you put the bigger pieces in first, and end with the powders, you can shake the powder down through the other ingredients at the end and get more ingredients into the jar. Very practical but not very visually appealing. I’m all about ‘pretty’, so I prefer to begin my layering with the powders and then transition into bigger pieces as I get to the top. It looks much nicer. But, you be you; do what you want.
Recipes
sausage corn chowder
Cindy’s Sausage Corn Chowder This is the one that originated from that magazine recipe. Layer into a wide mouth quart jar: 1/4 cup Thrive Life Instant milk powder 1/4 cup Thrive Life Sour Cream powder 2 T Thrive Life Chicken Bouillon 1/3 cup Thrive Life Bechemel Sauce (or homemade cream soup base) 1 teaspoon thyme leaves, crumbled by hand 1/4 cup Thrive Life freeze dried chopped onions 2 T Thrive Life freeze dried celery, crumbled by hand 2 T Thrive Life dehydrated carrots (*I’ve tried a few varieties, but Thrive Life is by far the best) 1 cup Thrive Life dehydrated potato chunks* 1/2 cup Thrive Life Sausage Crumbles Fill the remaining room with Thrive Life Sweet Corn Secure lid, label and store in cool dark place.
* do NOT use freeze dried potatoes as they’ll just fall apart in the length of time you’ll want to simmer this chowder
to prepare: Dump jar ingredients into a pot with 2 cups of water. Turn medium heat on and bring to a slow boil while stirring to prevent clumping or scorching. When everything is beautifully combined and is beginning to thicken, pour remaining 3 cups of water (total of 5 cups). Bring back up to a slow-low boil and then reduce heat to simmer till potatoes are tender – 15-20 minutes. Stir frequently to prevent lumping or scorching as it thickens. When potatoes are tender, remove from heat and let sit for five minutes before serving.
Cindy’s Taco Soup in a Jar in a wide mouth quart jar, layer the following: 1/2 cup Thrive Life Tomato Powder 1 T taco seasoning 1 T Thrive Life’s Chef Choice Seasoning (or your fave all purpose seasoning) 1 teaspoon cumin powder (I always put in more, but you’re the boss, you do you) 1 teaspoon salt 1 + 1/2 cup instant red beans 1 cup Thrive Life ground beef 1/3 cup dehydrated or freeze dried chopped onions 1/3 cup dehydrated peppers 3/4 cup Thrive Life freeze dried Sweet Corn Secure lid, label and store in cool, dark place.
to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent scorching bottom. Reduce heat, add up to 2 more cups water and bring to a and simmer for 20 – 30 minutes till beans are tender. Remove from heat and let sit 10 minutes to thicken. Sprinkle with shredded cheddar if desired and replace lid. Serve with corn bread or taco chips. Enjoy!
Zuppa Toscana in a Jar in a wide mouth quart jar, layer the following: 1/2 cup Thrive Life Sour Cream powder 2 T Thrive Life Veloute Sauce (chicken gravy) 1 T Thrive Life Chicken Bouillon 1/2 teaspoon garlic powder or 1 teaspoon freeze dried garlic 1/2 teaspoon crushed red pepper (optional) 1/2 cup Thrive Life freeze dried Spinach 1/4 cup Thrive Life freeze dried chopped onions 1 cup instant refried beans 1/2 cup Thrive Life Sausage crumbles 1 cup Thrive Life dehydrated potato chunks Secure lid, label and store in cool, dark place.
to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent lumps or scorching bottom. Reduce heat and simmer for about 20 minutes till potatoes are tender. Remove from heat and let sit 10 minutes to thicken. Serve with grated parmesan cheese and fresh bread on the side.
Chicken Pot Pie Soup in a wide mouth quart jar layer the following: 1 cup Thrive Life Bechemal Sauce (white cream sauce) 1 T Thrive Life Chicken Bouillon 1/4 cup Thrive Life Sour cream powder 1 T dried sage crumbled 1/4 t pepper 1 T parsley 2 T Thrive Life dehydrated carrots 1/3 cup Thrive Life freeze dried chopped onions 1 cup Thrive Life dehydrated potato chunks 1 cup Thrive Life chopped chicken 1/2 cup Thrive Life freeze dried peas 1/2 cup Thrive Life freeze dried sweet corn Secure lid, label and store in cool, dark place.
to prepare: Add contents to 6 cups of water. Bring to a slow boil, stirring frequently to prevent lumping or scorching. Reduce heat and simmer 10-15 minutes stirring once in awhile to keep from scalding on bottom. Remove from heat and let sit 5 or 10 minute to thicken before serving.
what about meals that are NOT soups? no problem!
Shepherd’s Pie in a wide mouth quart jar, layer the following: 1/4 cup Thrive Life Bechemal Sauce (creamy white sauce) 2 T Thrive Life Tomato Powder 2 T Thrive Life Beef Bouillon 1 teaspoon freeze dried garlic 1 teaspoon crumbled dry oregano leaves 2 T Thrive Life dehydrated carrots 1/4 cup Thrive Life freeze dried chopped onions 1/4 cup Thrive Life freeze dried celery (crumbled by hand) 1+1/2 cup freeze dried vegetables of your choice (here I did a combination of freeze dried peas, corn, green beans, and butternut squash, but you can also add broccoli, cauliflower, peppers, spinach, asparagus, kale . . . etc) Top off the jar with a few more vegetables if needed. Secure lid, label and store in cool, dark place.
This becomes the base of your Shepherd’s Pie. You’ll want to cover with a layer of mashed potatoes, sprinkled with shredded cheese of your choice.
to prepare: Pour contents of jar into casserole dish, add 2+1/2 cup boiling water and stir to completely mix everything evenly, and to refresh it. Spread evenly in pan. Make up some instant mashed potatoes according to package directions (Thrive Life makes the best and purest instant potatoes I’ve ever tried). Layer the mashed potatoes over top and sprinkle with shredded cheese. (Thrive Life also has shredded cheese) Bake in 350 degree oven for about 20 minutes to heat through and melt the cheese.
Beef Stroganoff in a wide mouth quart jar, layer the following: ½ c. THRIVE Life Instant Milk ½ c. THRIVE Life Sour Cream Powder 2 Tbsp Cornstarch 1 tsp Garlic Powder 1 Tbsp THRIVE Life Beef Bouillon ¼ c. THRIVE Life Butter Powder 1/3 c. THRIVE Life Chopped Onions 1/3 c. THRIVE Life Celery – Freeze Dried 2/3 c. THRIVE Life Mushroom Pieces – Freeze Dried 2/3 c. THRIVE Life Diced Beef – Freeze Dried 2 c. Elbow Macaroni , rotini, egg noodles – your choice Top off the jar with a few more vegetables if needed. Secure lid, label and store in cool, dark place.
to prepare: Throw and Go. Add all ingredients to 6 cups hot water and bring to a boil. Stir a few times to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 12 minutes. Stir from time to time to prevent sticking. When pasta is cooked, turn heat off. Stir and let sit for 10 to 15 minutes to thicken. *Option 1: For variety – substitute Egg Noodles for the pasta. Use a little less water and adjust cooking times slightly as egg noodles don’t take as long to cook. They also take a lot more room in the jar, which is why I usually use macaroni. *Option 2: For the vegetable lover, add ½ c. THRIVE Life FD Red or Green Peppers in the last minute of cooking. You don’t really need to cook them, you just want to plump them up and heat through. *Option 3: For a gorgeous Florentine Stroganoff, stir in ½ c. THRIVE Life FD Spinach after you turn off the heat. *Option 4: Substitute THRIVE Life FD Ground Beef or THRIVE Life FD Shredded Beef for the meat. * DO NOT use freeze dried pulled pork, as the shelf life on pulled pork is considerably shorter (it being a high fat meat).
When you pour your stroganoff into your serving dish, generously sprinkle with Parsley and freshly ground pepper, or better yet, THRIVE’s Chef’s Choice All Purpose Seasoning Blend. Enjoy!
Mac n Cheeseburger in a wide mouth quart jar, layer the following: ½ cup Thrive Life Instant Milk (the very best) 2 T cornstarch 3/4 cup Thrive Life Cheese Sauce 1 T Beef Bouillon 1/3 cup Thrive Life Freeze Dried chopped onions ½ cup THRIVE Life FD Ground Beef 2 cups elbow macaroni Secure lid, label and store in cool, dark place.
to prepare: Pour contents of jar into 6 cups hot water in a ‘big enough’ pot. Bring to a boil, stirring frequently to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 10-12 minutes till pasta is tender, stirring once in a while to prevent sticking. When pasta is tender, turn heat off. Stir again, and let sit 5 minutes to thicken. *option: add 1/2 cup FD shredded cheddar or mozzarella cheese for an even cheesier dish *option: add 1/2 cup FD peas about 5 minutes before pasta has finished cooking
Fresher than Fresh Berry Muesli This recipe has been adjusted to fit into a pint jar for a smaller, more portable serving. So quick and easy to prep, and portable to throw in your bag to take for lunch or eat on a road trip.
In a wide mouth pint jar, layer the following: 1/2 cup Quick Oats 1/4 cup Thrive Life dehydrated Applesauce 1/4 cup Thrive Life freeze dried Blueberries 1/4 cup Thrive Life freeze dried Raspberries 1/4 cup Thrive Life Strawberry Slices Jar will not be completely full, which is what you want to be able to stir the apple juice in later. Secure lid, label and store in cool, dark place. to prepare: Add 1+ 1/2 cup apple juice, and stir in to completely moisten everything. Let it sit aside for up to five minutes to assure everything is completely absorbed. Enjoy! – link to full recipe –
Smoothie in a Jar now smoothies can be totally portable! For a long time (before RUVI became available) , I would blend small amounts of freeze dried fruits and vegetables in the blender and make a “smoothie-in-a-jar”. Convenient and nutritious to take when I was on the run and didn’t have time for a meal. Those are the times you’re tempted to pick up fast food right? But that’s exactly what I don’t want to do. Did you know? 1 Tablespoon of powdered vegetable = 1 serving. ? I just add a little cold water, shake up the jar and drink it. 4 servings of fruits and vegetables with all the nutritional goodness they have to offer. What a gift. You can use any combination you want but my favourite was the following. 1 Tablespoon pineapple powder (made from Thrive Life FD pineapple) 1 Tablespoon peach powder (made from Thrive Life FD peaches) 1 Tablespoon spinach powder (made from Thrive Life FD spinach) 1 Tablespoon kale powder (made from Thrive Life FD kale) layer it or shake it up to mix. This is POWER in a Jar. The natural enzymes of pineapple, the vitamin C of the peaches (and pineapple). The vitamin A, minerals and antioxidants of spinach and kale.
* Did you know?Thrive Life peaches have 21 times MORE Vitamin C than so called ‘fresh’ peaches from the grocery store in the middle of summer. Not even kidding. You read right – 21X more. Wanna know why? Because unlike the peaches we buy in the grocery store, which are picked green, Thrive Life fruits are picked when they are completely RIPE and at the height of nature’s perfection, being nutritionally complete. Everyone knows that produce begins to deteriorate within the first hour after harvest, so eating it ‘fresh’ is ideal. Thrive Life ensures that not only are those peaches picked ripe, but they are picked, peeled, sliced and flash frozen within 6 hours of harvest. That is why they retain 95% (or more) of their original natural goodness. * Did you know? Spinach loses 100% of its vitamin C within 4 days of harvest! Yup, sad but true. When you buy so called ‘fresh’ spinach from the grocery store, there is ‘0’ (ZERO) vitamin C left in it. Thrive Life Spinach is picked, washed, chopped and flash frozen within 6 hours of harvest, retaining pretty much ALL its vitamin C plus a whole lotta other goodness. Up to 95%!
* hint: the natural sweetness of the fruits will eventually cause the fruit powder to compress. The vegetables will not, they’ll stay loose. So mixing up everything might not be as pretty, but it is more likely to stay loose. Your choice. You be you.
so what about desserts? Can you put those into a jar too? Absolutely!
Lemon Pound Cake from your pantry this cake is good for so many reasons, and for so many things: from a simple elegant lemon pound cake, to a gorgeous berry lemon trifle, and everything in between. And its the perfect choice for a MIJ (except its not a ‘meal’). Just add water.
measure the following ingredients into a clean dry quart jar 1+1/2 cups flour 2 t baking powder 1/2 cup Thrive Life Butter powder 3/4 cup white sugar 1 T Thrive Life classic lemonade – or up to 2 T for those exceptional lemon fans 1/4 cup Thrive Life scrambled egg mix 1/2 t salt 3 T Thrive Life Instant milk Secure lid, label and store in cool, dark place.
Blueberry Lemon Cake (made w the crumbled blueberries left in the bottom of a can of Freeze Dried Blueberries)
to prepare: preheat oven to 350 F. Dump contents into a mixing bowl and with wire whisk, gently mix all ingredients till thoroughly combined. Form a well in the center and pour in 1+1/2 cup water. Stir just until everything is moistened. Pour into greased 9×9 pan and placed in center of oven. Bake about 40 minute, until center is done. Test by gently tapping center, then by inserting clean toothpick. When it comes out clean, remove from oven and set aside to cool. Cut and serve. Enjoy.
* option: drizzle with lemon glaze while still warm. Mix 1 T classic lemonade powder with 3 T water and slowly cream in sifted icing sugar to desired consistency. Drizzle over top. Or use 3 T of fresh lemon juice. * option: add 2 T poppy seeds into dry ingredients * option: add 1/2 cup freeze dried blueberries and a little extra water
Do you make Meals in a Jar already? If so, I’d love to hear about your favourite recipes. It’s always good to share. If you haven’t yet, I hope you’ll give it a try. If you don’t have enough freeze dried foods to get started, here’s what THRIVE LIFE has available. They are the biggest freeze drying company in North America, and their quality is second to NONE.
If you’d like suggestions of best ways to purchase, or if you have any questions on particular products, ask away – I use them ALL, and I can suggest best ones for MIJ.
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.
okay be honest now, how many servings of fruits and vegetables do you get a day? Go ahead count ’em. How many did you get yesterday? How many so far today? And what about the variety?
The new Canada Food Guide says that at least half of what we eat in a day should be fruits and vegetables. . . . . uh, wait a minute while I soak that in. I believe I eat more fruits and vegetables than most people I know on most days, but I’d be hard pressed to say it is consistently half of what I eat. The recommendation is for an adult to have at least 10 servings a day! What does that even look like?
Vegetables: 2 cups raw leafy vegetables 1 cup cooked leafy green vegetables 1 cup raw vegetables 1/2 cup cooked vegetables 1 medium potato or sweet potato 1/2 cup vegetable juice
Fruit: 1 cup raw fruit 1 medium apple, orange, banana 1/2 cup fruit juice
If 5 of your servings in a day came in the shape of a watermelon . . . well, good for you, I love watermelon too. But variety is where we’re going to get the assortment of nutrients we need for good health. 3 apples a day might be great once in a while but we NEED variety. And a good variety of ‘fresh’ (as in picked within a day or two) is almost impossible for most of us. Are you eating your colours? . . . enough cleansing greens? enough immune enhancing yellows and oranges? enough heart healthy reds? and enough deep antioxidant rich blues and purples?
If you’re like so many North Americans, you’re lucky to get a quick bowl of cereal, bagel or cup of coffee in the morning. You make it to lunch with zero fruits or vegetables. And then it goes down from there. For me, I have to FOCUS on making sure my diet includes enough Fruits & Vegetables. If I am not intentional about it, before I know it, I’ve slipped into old habits and I can easily make it to dinner time – lucky to have eaten an apple.
sigh ….. what to do?
If you’re still reading this, I am willing to bet you’d like to be eating better. And you probably even try hard to make sure your family does. And you are likely better than average, but 10 a day? Come on, that’s hard for anyone on a consistent basis. Especially in the winter (which is a long season in my part of the world). Did you know that 80% of us don’t get enough nutrition from plants? Sadly our SAD way of eating (Standard American Diet) causes severe health problems: 40% of North American adults (and 20% of young people ages 2 – 19) suffer from obesity, which puts them at risk for heart disease and stroke and type 2 diabetes, as well as tooth decay, high blood pressure, high cholesterol, osteoporosis and many types of cancer.
that’s a big yikes! and it deserves our attention
I think we all know a thing or two about the importance of fruits and vegetables and the reasons they should make up the majority of our diet, and yet . . . . . here we are. What holds you back from eating more fruits and vegetables in the day? Here are some of the typical answers North Americans give. Do any of them describe your situation? * don’t know how to prepare them * too much time to prepare * too much energy, its easier to eat non vegetable meals * don’t like the taste * scheduling issues * haven’t made it a priority * too expensive * too much waste when we don’t eat it quick enough. …. And millions turn to supplements to compensate for our lack of nutrition. Supplements instead of real food. I am not anti-supplements, but they’re only intended to ‘supplement’ good eating, not replace it. That’s why they’re called s.u.p.p.l.e.m.e.n.t.s.
Divide the 10+ servings into your day. That means consuming 3 – 4 servings at every meal with some nutritional snacking along the way. I know that sounds like: how can I even eat that much food? Well, the idea is that if you’re eating enough fruits and vegetables you won’t have enough appetite for the junk, or the less nutritious options. It’s not as hard as you might think. Here’s the HACK: it’s called “RUVI” – from the root for “Roots of Life”. (Ru = Roots, Vi = Life)
* most helpful HACK for consistently eating more fruits & vegetables
Not a supplement. Not a juice. Ruvi is fruits and vegetables. Nothing more (really, nothing added) and Nothing less. Seriously, all the natural fibre you’d get if you ‘ate’ those fruits and vegetables, except you drink it. I know right! How easy is that? Each of the four blends contains the equivalent of FOUR complete servings! That’s freeze dried fruits and vegetables – the absolute most nutritious way of eating them. And you DRINK THEM.
And remember those reasons we have for not eating more fruits and vegetables? * don’t know how to prepare them: hello, mix them with water and shake * too much time to prepare:20 seconds is all it takes * too much energy, its easier to eat non vegetable meals: not sure what could get easier than Ruvi * just plain don’t like vegetables : each blend is the perfect mix of fruit with the vegetables to make them delicious * scheduling issues:what can be easier than a Ruvi in your purse, glove compartment, gym bag, locker at school, desk at work, trailer, 72 hour kit, and kitchen. Doesn’t matter what your day throws at you, you’ve got YOU taken care of. * haven’t made it a priority: give yourself a 30 day challenge. Use Ruvi every day for 30 days, then step back and analyze how you feel. You’ll be thrilled by how much difference true nutrition makes. * too expensive:if you were to buy the variety of fruits and vegetables that go into Ruvi – you’d be spending several times more $. This is the BEST and least expensive way of eating more nutritiously. * too much waste when we don’t eat it quick enough: no waste with Ruvi. All the nutrition of ‘fresh’ produce and Zero waste (that means huge savings).
bottom line
There really is nothing like Ruvi. It’s straight up goodness that your body is craving in the simplest, easiest-to-consume form: freeze dried whole fruits and vegetables, and nothing else.
I want to know what your experience is with eating more nutritiously. I want to know how you incorporate more vegetables into your daily diet. I want to know what you think of “drinking your colours”.
Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! 
What’s in it for you?
See how to make quick, tasty meals in minutes
