Make some Italian with your Food Storage

This was a really easy recipe and all the ingredients are things that should be in your food storage.  How great is that?  The original recipe is from my Taste of Home Cookbook.

Potato Gnocchi
4 medium potatoes, peeled (or about 1-1/2 cups THRIVE Freeze Dried Potato Chunks)
1 egg, lightly beaten (or 1 THRIVE Powdered Egg, reconstituted)
3 teaspoons salt, divided
1-3/4 to 2 cups all purpose flour
3 quarts water

Cook potatoes in boiling water until soft.  Mash.  Reserve 2 cups of Mashed Potatoes; save left over for another use.  Stir in egg and 2 teaspoons salt.  Gradually beat in flour.
Turn onto lightly floured surface and knead 15 times. Roll into 1/2 inch wide ropes. Cut ropes into 1-inch pieces. Press down with a lightly flour fork.

In a dutch over, bring water and 1 teaspoon sale to boil.  Cook gnocchi in small batches in boiling water for 8-10 minutes or until dumplings float to top and are cooked through. 

Removed with a slotted spoon. Serve immediately with marinara or your favorite sauce.
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Gluten Free Products

THRIVE now offers a Gluten Free Line which includes five new products that are naturally gluten free. Now anyone with an intolerance to gluten can use these all-natural gluten free products to make delicious breads, pastas and soups.

THRIVE Quinoa is unique because although it is sometimes considered a grain it is actually closely related to leafy green vegetables such as spinach, making quinoa rich in both amino acids and protein. When cooked, quinoa can become a delicious hot cereal, pasta, or side dish. It also can add a rich flavor to soups and salads.

THRIVE Amaranth is a gluten-free grain that provides essential nutrients that are necessary for a healthy lifestyle. Amaranth makes a great substitute for dishes that call for oatmeal. It can also be used to create rich, hearty soups that will keep you warm on even the coldest winter day.


THIRVE Millet is a gluten-free grain that is easy to cook with so you can create a variety of wheat-free recipes in no time at all. Try using millet with any recipe from breads to casseroles. The bold flavor will give your meal a boost of nutrition and a unique and delicious flavor.

Rice Flour
THRIVE Rice Flour is a gluten-free grain that is low in saturated fat, cholesterol, and sodium. You can use rice flour just like you would use white or wheat flour. Try adding THRIVE Rice Flour to some of your favorite recipes for bread, rolls, cakes, and cookies.

Rice Flour

THRIVE Cornmeal is an essential for homemade cornbread and a great ingredient for biscuits, cakes, and dumplings!

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5 Day Sale!!!

To celebrate the Grand Opening of Shelf Reliance's new facility there is a 5 day sale! The sale begins September 1st.  Get your order ready and send it to me now!  For more details click here.
Grand Opening Fabulous 5
There are new products, including a new drink line and a gluten free line.  Products include Quinoa, Millet, Amaranth, Rice Flour, and of course Cornmeal.
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Why you should stock up BEFORE a crisis hits

Disasters can happen anywhere.  Economic problems are prevelant.  Its important to be prepared BEFORE these things affect you.  Then you will have some peace of mind through the rough times.  What do you need?

Cooking and shelter supplies

There are tools to help you prepare.  Check out Shelf Reliance's Emergency Planner to help you get started. Don't be left with nothing.

Images from MSNBC
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Buttermilk Blueberry Breakfast Cake using THRIVE Blueberries

I've been wanting to try out my freeze dried blue berries ever since I got them. 

I found a recipe yesterday that I decided was the one to try.  It was awesome!  If you like blueberry muffins you will LOVE this.

Buttermilk Blueberry Breakfast Cake
Serves 6-8

½ cup unsalted butter, room temperature (or 1/2 cup THRIVE powdered butter, reconstituted)
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature (or one THRIVE powdered egg, reconstituted)
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (or 2 cups of THRIVE freeze dried blueberries, reconstituted in water; drained)
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. (Note: This cake may need much more time in the oven, so don’t be afraid to cook it for 10 minutes longer, if need be. Just check with a toothpick every 5 minutes or so.) Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 10 minutes before serving.

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Product Highlight - Frontier Water Filter

Check this out: The Frontier Water Filter is simply an awesome product. You just put it in water and use it like a straw to drink.  I think I want 20 of them!  I need one for my purse, a few in the car, a few more in the 72-hour kit, some for the office, etc.  In an emergency you don't have to worry about whether the water you drink is going to make you sick.  This tiny thing will clean it as you drink.  Any hikers or backpackers out there?  Take a couple of these along with you.  These would make great gifts for others as well.

Click here to watch a demo. And check out my facebook page this week for a chance to get one of these for FREE!
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Host a Shelf Reliance Party!

Hosting a party is fun!  You get to try the food, ask your consultant questions in person, and hang out with your friends.  Plus as a host you get great benefits.  You get products for FREE and more at 50% off.  What's better than that?  Contact me to set up a party!

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Food Storage Pizza

Who doesn't like pizza, especially homemade pizza?  I wanted to try the freeze dried mozzarella so what better way than on pizza.

Simply use your favorite pizza crust recipe (you could substitute your freshly ground wheat flour for the white or wheat flour called for).  Top the crust with your favorite sauce (I used spicy Alfredo for this particular pizza).  Top the sauce with rehydrated mozzarella cheese and the other toppings you want (I used grilled chicken and bell pepper strips).  I must say after rehydating the cheese I was a little worried because it looked a little soggy but it was great!  It tasted good and still had the stringy cheese texture we're used to.

 I also made some rehydrated freeze dried pineapple to add to the pizza after baking.
Yum, yum.  The kids loved it and the hubby approved too.
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Grinding Wheat

Grinding wheat isn't really tough, but for those of us who are used to just buying flour it is a bit foreign.  There are many brands of wheat grinders but they basically break down into two groups: electric and hand grinders.  Both have benefits.  The electric ones are very convenient and faster.  They can be a little loud.  But they don't work if you don't have electricity.  The hand grinders take a little bit of work, but they work without power, which is great for emergency preparedness.  There are some hybrids too. 

I have a hand grinder.  Here's how it works:

You attach it to the counter top and put wheat berries in the top cup. 
 You adjust how fine the flour is with the little knob on the crank.  Then you turn the crank and out comes flour.
Pretty simple!  My kids even enjoy helping me turn the crank.  And you have freshly ground flour to use in your yummy recipes!  I haven't measured but it seems like one cup of berries becomes approximately 2 cups of flour.
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Strawberry Cake with Strawberry Frosting

I found this recipe the other day and thought my daughter (who loves freeze dried strawberries) would love it for her upcoming birthday.  So yesterday I gave it a test run.  I was great!  It has a good strawberry flavor.  At some point I will try substituting powdered butter for the butter, powdered eggs for the eggs, and powdered milk for the milk.

This cake recipe is based loosely on a recipe by I am a Baker. Please go check out her original post.
Dry Ingredients:
2 3/4 cup flour
1 3/4 cups SUPER fine sugar (you can buy this or make it by putting regular white sugar in a blender/food processor for a few whirls)
2 teaspoon baking powder
3/4 tsp salt
½ cup freeze dried Strawberry Powder *see note below

Wet Ingredients:
¾ cup butter, softened
5 egg whites**
1 cup milk
2 teaspoons vanilla
½ teaspoon almond extract

Sift together all dry ingredients. Cream butter, add dry ingredients. Add eggs one at a time until incorporated. Add milk, vanilla,and almond extract, mix well. Fills 2 8 inch round cake pans or 1 9 by 13 rectangular pan. Spray well with cooking spray. Bake 325 for 20 to 30 minutes.*** Test doneness before removing from oven. Cool completely before frosting.

Strawberry Butter Cream Frosting
½ cup butter or margarine, softened
¼ cup shortening
3 cups powdered sugar
2 Tbsp. corn syrup
2 tsp. milk
20 drops red food coloring****
½ cup freeze dried strawberry powder * see note

Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar, food coloring and strawberry powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.

* Note from Heather: When you use a can of freeze dried fruit there is often some powder at the end. This is amazing stuff. It is instant intense flavor that you can add to anything. I love to add it to frosting. I find that adding about ½ cup of the powder is perfect in this recipe. If you don’t have any powder from the bottom of the can you can crush some freeze dried strawberries in the food processor, blender, or put it is a zip lock and hit it with your rolling pin until crushed to fine powder. I also find that the flavor develops a little as you let this frosting sit.
**Note from me: I used three whole eggs instead of 5 egg whites and it still came out great.

***Note from me: When I baked the cake it took 35 minutes.

****Note from me:  This is optional in my opinion.  But if you really want it to look pink you'll need it.  The strawberries do add some pink though.

Let's get cooking!
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Powdered and Instant Milk

For many people the difference between powdered milk and instant milk can be confusing.  You can store both powdered and instant milks in your home store or choose one.   Powdered milk is a little cheaper and works great for baking and cooking but instant works better for drinking. Both are very useful products.
Click here for recipes using dry milk.
Here is a little comparison about the differences in milk products.
1% Milk
THRIVE Powdered Milk
THRIVE Instant Milk
Cost per Gallon
Approx. $3.60
8 g
10 g
8 g
Shelf Life
1 to 2 weeks
25 years (2 open)
25 years (2 open
How to use
Drinking, baking, pretty much everything
Cooking and baking is its best use.  You can add it to your recipe dry and just add the appropriate water.  It can be used to drink though you may want to add a little sugar and vanilla and be sure to drink it COLD!
Drinking.  If you make it with cold water it is great to drink.  It is similar to skim milk.  It can be used for baking and any other milk use.  It’s better to reconstitute it and then add it to recipes as you would fresh milk.

*National Average in Jan 2011; source: And thanks to Heather Lorimer for the great info.

Dry Milk Conversions
Dry Powdered Milk
Instant Milk
1 Gallon
1 Gallon
3 cups
5 1/3 cups
1 Pint
1 Pint
1 1/3 cups
2 2/3 cups
1 Quart
1 Quart
1/3 cup
1 1/3 cup
1 cup
1 cup
3 Tablespoons
1/3 cup
3/4 cup
3/4 cup
2 ¼ Tablespoons
4 ½ Tablespoons
2/3 cup
2/3 cup
2 Tablespoons
3 ½ Tbls (approx.)
1/2 cup
1/2 cup
1 ½ Tablespoons
3 Tablespoons
1/3 cup
1/3 cup
1 Tablespoon
1 Tbls, 2 tsp (approx.)
1/4 cup
1/4 cup
3/4 Tablespoon
1 ½ Tablespoon
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August Sales & Buckets!

This month we have two exciting things happening at Shelf Reliance.  First, there are some AMAZING deals on Thrive packages going on over the next two weeks but they are only available if you make a direct order through a consultant like me.  You can save between $400-$500 on these packages by taking advantage of these sales.  One expires August 8th and the other expires August 14th so make sure to check them out soon!  More details about the packages and how to place an order can be found at the following links:

1 Year 4 Person Food Supply Package Sale
Food and Water Package Sale

The second exciting news item is that some of the core Thrive foods are now available in BUCKETS.  This means you can now really optimize your food storage to meet your space and usage needs.  The buckets are a great option for things you store in large quantities and they are a lot cheaper per pound than purchasing in #10 cans.  For more information on the buckets go to:

There are also three NEW PRODUCTS available starting this month: Hard Red Wheat, Spelt, and Oat Groats.

If you have any questions about either the packages or the buckets, please contact me!  Prices listed on the website are retail so contact me for special pricing.
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