12 Days of a THRIVING Christmas - Day 4

Its day 4 and we are getting to some of my favorite THRIVE products that I use all the time - our vegetables!  I love that our freeze dried veggies are just like freshly picked veggies.  Just add a little water and stir and they are just like new.  Or you can just toss them into another dish and let the moisture from the dish reconstitute the veggies.  For example, making a chicken and vegetable soup you just get your broth boiling, scoop and put your veggies in the pot, add your chicken, simmer for 10 minutes or so, and you are ready to go.  No washing/rinsing, scrubbing, peeling, or chopping.  Just scoop and put them in the pot.  I never buy fresh onions anymore because I now use our freeze dried or dehydrated onions.  I don't have veggies going bad in the fridge anymore because THRIVE can last on the shelf for 25 years un-opened and a year or more opened.  I can toss some veggies in a blender to make a vegetable powder which I can then add to other dishes to add (hide) extra veggies or I can just add water to the powder to make baby food.

My favorites:
Tomato Powder
Potato Dices (freeze dried) or Chunks (dehydrated) or Flakes
Green Beans
Chili Peppers
Green Peppers

Some I am excited to try but haven't yet
Butternut Squash

A great way to try a lot of our veggies is to get this variety pack.


One of our vegetable group that I use all the time is our Tomato Powder.  This product is just tomatoes in a powdered form.  Nothing else.  It can be used for so many things including tomato paste, tomato sauce, tomato juice, ketchup, soups, enchilada sauce, marinara or pizza sauces, and also as a thickener for many dishes, like chili.  Here is a quick reference conversion chart for our Tomato Powder:

Tomato Paste: 6 T powder + 1/2 cup water = one 6 oz can
Tomato Sauce: 2/3 cup powder + 2 cups water = a little more than one 15 oz can
Tomato Juice: 1 cup powder + 8 cups water = one 64 oz bottle
Note: you may need to add salt to make it taste like the store bought versions


Broccoli and Cauliflower Bake



  1. Place the broccoli, cauliflower, and onion in a bowl and barely cover with water; drain when reconstituted.
  2. Preheat oven to 350F.
  3. Melt butter in a saucepan, whisk in the flour, and cook for 1 minute.
  4. Whisk in the milk and cream and slowly bring to a simmer, stirring frequently.
  5. Add seasoning and 3/4 cup of the cheese to sauce.
  6. Mix everything but cheese together in a bowl and place in a greased 8x8 baking pan.
  7. Top with the remaining cheese and bake for 25 minutes or until golden brown.
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