Wednesday, September 26, 2012

Attracting New Hosts and Consultants Logan Opportunity Meeting Handouts

Here are the handouts from my presentation at the Logan Utah Opportunity Meeting.

1.  Expo Drawing Form
2.  Customer Care Card--From Amber Pierce.  Follow the link then scroll down to "Document referred to during "Keeping Your Party Calendar Full"  then click on the link "Thrive Guest Care Card"
3.  Goal List--Post It Notes  This goal list uses the post it notes that are 3 inches  x 3 inches.

Monday, September 24, 2012

Instant Brown Rice Review

Saturday's this fall Shelf Reliance is announcing four new products.  Last Saturday the announced the first.  Instant Brown Rice.  This is a highly requested item.   

Shelf Life:  7 Years
Q club price for #10 can:  $9.89

Precooked parboiled long grain brown rice.

Preparation Instructions:
Add 1 cup rice to 1 cup water with ½ tsp. salt and simmer in a small covered saucepan for 8 minutes. Let stand for 5 minutes, covered. Fluff with a fork and serve.
Before cooking
After Cooking
 Note:  I'm not really great at cooking rice, but when I made it I followed the directions exactly and my rice turned out perfect!  

Nutrition:   Note the serving sizes on the Shelf Reliance website are super weird.  So that we could compare them straight across I used 1 cup as the measurement. 

Brown Rice
Serving Size
1 cup
1 cup
1 cup
1 cup
Total Fat Grams
Sat Fat
Trans Fat
Carbohydrate grams
Dietary Fiber grams
4 g
Sugar grams
Protein Grams

My experience:  
My family is always trying to eat healthier and one of the ways we are doing it by eating whole grains.   We have tried regular brown rice several times and have never loved it, mostly because it takes so darn long to cook.   In my busy life 45 minutes to cook rice is usually much too long.   From start to finish, instant brown rice takes 10 minutes to cook.  For my family that is perfect.  

The other problem I have had with brown rice is that it goes rancid.   I like to buy my staples in bulk, but when purchase a large bag of brown rice I find that it goes rancid before we eat all of it.  (Regular brown rice has a shelf life of 6 months).  I hate throwing away food so the 7 year shelf life on the new instant brown rice is perfect for my home store. 

The first time I cooked with instant brown rice I was pleasantly surprised.  It took about 10 minutes from start to finish and it cooked up light and fluffy.  It has the rich and nutty taste that I associate with brown rice, and my kids gobbled it up.  

Instant brown rice is definitely a product that will  become a staple in our home store. 

Recipe:  Chef Todd’s Creamy Chicken and Brown Rice

1         tbsp. garlic
2         tbsp. butter
11/2  c. THRIVE™ Mushroom Pieces (FD)
1/2    c. THRIVE™ Chopped Onions (FD)
2         c. THRIVE Instant Brown Rice
4         c. water
2         tbsp. THRIVE Chicken Bouillon
11/2  c. THRIVE™ Seasoned Chicken Slices (FD)
11/2  c. cream
1/2    c. THRIVE™ Celery (FD)
1         tsp. Italian seasoning
1         bay leaf
1         tsp.  season salt
1         tsp. lemon juice
1         c. THRIVE™ Shredded Monterey
Jack Cheese (FD), reconstituted
            In a medium saucepan, sweat garlic and butter together. Add mushrooms, onions, and rice and stir well. Add water, bouillon, and chicken. Add remaining ingredients except cheese and bring to a simmer for 20 minutes. Reduce liquid until thick and creamy. Fold in cheese and let rest for 5 minutes before serving. Makes 6 servings.

Friday, September 21, 2012

Shelf Reliance Freeze Dried Vegetable Review

Product Review:  Vegetables
Things to know about Shelf Reliance Vegetables:
  • Vegetables rehydrate well in simmering water.  They take between 7 and 10 minutes.  It is possible to rehydrate in cool water but it takes much longer (15-20 minutes) and who wants to eat cold veggies? 
  • There are a few vegetables that rehydrate very quickly.  Mushrooms, spinach and onions all rehydrate very quickly (20 -30 seconds max).         
My Favorite Vegetables:

1.     Freeze Dried Spinach—if I could only have one freeze dried vegetable this would be it.  I love how easy it is to use and how true it measures.  If you need 1 cup  of cooked spinach, like in lasagna, then you need one cup of freeze dried spinach. 
2.     Freeze Dried Broccoli— ugly but delicious.  Rehydrates fabulously, taste terrific.

My Non-Favorites Vegetables
1.     Garden Vegetable Seeds—were a huge disappointment.  I really wanted these to be amazing but they aren’t.
2.     Green Beans—this is a personal preference, but I don’t really like them I think they are kind of tasteless.  With that said I have a lot of customers that LOVE them.  So try them for yourself.
3.     Freeze Dried Tomatoes—every time I have cooked with these they have disintegrated.  I also think they are kind of pricy. 

Freeze Dried Broccoli

·         Freeze dried broccoli is ugly.  The florets are very small and the can is mostly full of stems.  But it is delicious.
·         It has a clean fresh broccoli taste.
·         It cooks up soft.  I have never had it go tough or be woody.
·         My favorite recipe:  Vegetable Risotto

Carrot Dices
·         Carrots don’t freeze dry very well.  Luckily carrots do dehydrate well.  These carrots are dehydrated.
·         The carrots come in a brunoises or tiny cubes, about 1/8th of an inch.  This is the perfect size for adding carrots to soup or casseroles.
·         Because the carrots are dehydrate the “grow” quite a bit with added to water.  They also take a long time to rehydrate. 

·         My favorite recipe: Food Storage Carrot Cake

Freeze Dried Cauliflower
·         Freeze dried cauliflower is ugly.  The florets are very small and the can is mostly full of stems.  But it is delicious. 

·         My favorite recipe is:  Baked Cauliflower Ziti

Freeze Dried Celery
·         I LOVE freeze dried celery.  It is one of the first items I purchased from Shelf Reliance and it is fabulous.
·         It is pre washed and precut (all the freeze dried products are) so when I am making dinner I just grab and handful and throw it into whatever I’m making.   No more buying an entire stalk of celery and just using one or two pieces then letting the rest go bad in the fridge.  
·         My favorite recipe:  Chicken Noodle Soup
Chicken Noodle Soup
1 cup FD Chicken
1 cup FD Chicken
1/4 cup FD Celery
1/4 cup FD Onion
1/4 cup dry Carrots
1/4 cup FD Potatoes
4 cups water
4 tsp. chicken bouillon
Add all to soup pot. Heat over medium heat for 10 minutes. Season with salt and pepper.

Freeze Dried Sweet Corn
·         This is my kids’ favorite. They love to eat it dry out of the can as a snack.
·         Rehydrates very well.  Tastes much like fresh corn.
·         My favorite recipe:  Silken Corn Soup by Chef Todd  

Garden Vegetable Seeds
·         These were a big disappointment.  I bout a can, stored it for a year and then used the seeds to grow my garden.  The seeds did not grow well, only about ¼ of them germinated.  

·         You can read more about what comes in the can here.

Freeze Dried Green Beans
·         I think these are kind of plain to eat dry but when rehydrated they are good.
·         I have a lot of customers comment on how they think these taste just like fresh. 
·         My favorite recipe:  Garden Salad

Freeze Dried Mushroom Pieces
·         These mushrooms are like magic.  They rehydrate in about 2 seconds and you can use however many you want.  This is great if you have both mushroom lovers and mushroom haters at your house. 

·         My favorite recipe:  Spinach Mushroom Quesadillas

Freeze Dried Onions, Chopped
·         Tiny puffs that rehydrate quickly
·         In soup freeze dried onions float, this is kind of weird.

Onions Chopped
·         Finely chopped onions that take a few minutes to rehydrate.
·         Milk onion flavor. 

Freeze Dried Green Peas
·         Great for snacking.  When rehydrated taste much like fresh peas. 
·         My favorite recipe:  Creamed Peas and Potatoes

Split Green Peas
·         Very green and very clean.  They are prewashed and sorted so you don’t have to worry about finding stones. 
·         My favorite recipe:  Crock Pot Split Pea Soup
Crock Pot Split Pea Soup                                                                                                              
1 lb. pkg. split peas
1 onion, diced
2 qt. water
1/4 tsp. pepper
1 carrot, diced
1 stalk celery, diced
l tsp. salt
2 Ham hocks

Combine all ingredients in slow cooker. Cover and cook on low for 8-10 hours. Remove ham bone, cut off meat and dice. Return meat to soup. Makes 8 servings.

Freeze Dried Green Bell Peppers
·         Large slices of green pepper.  Rehydrate nicely for cooking.  Not crisp enough to use for dipping when rehydrated.

Freeze Dried Green Chili Peppers
·         LOVE the freeze dried green chilies.  They are super flavorfully and cheaper then purchasing green chilies in the small cans. 

·         My favorite recipe:  Chicken and Spinach Taquitos and Thrive Green Chili Dip

Mixed Bell Peppers
·         These are dehydrated.  It is  a mix of red and green peppers that are finely chopped.  Many customers LOVE these. 

·         My favorite recipe:  Mango Chicken Stir Fry

Freeze Dried Red Bell Peppers
·         Large slices of red bell peppers.  They rehydrate nicely for cooking.  They have a true red pepper taste. 

·         My favorite recipe: Pasta Florenitne

Potato Beads
·         Instant mashed potatoes.  They come in small “beads” and you just add hot water.  These are very similar to “potato pearls.” 

·         My favorite recipe:  Instant Mashed Potato Pancakes

Potato Chunks
·         These dehydrate potatoes are a small dice (about ¼ of an inch square).  They work great for soup. 

Freeze Dried Potato Dices
·         Freeze dried potatoes, are soft and can be eaten without cooking.  They cook up nicely. 

·         My favorite recipe: Potato Gnocchi

Freeze Dried Spinach
·         I LOVE freeze dried spinach.  I put it in everything.  I love that it is washed and “preshrunk”  meaning that the water is already removed so when you cook it  doesn’t shrink down like fresh spinach.  It is in small pieces.  Not appropriate for salads. 

·         My favorite recipe:  Ski Country Pasta and Spinach Artichoke Dip

Freeze Dried Tomato Dices
·         Very delicate.  Can dissolve while cooking. 
·         My favorite recipe:  THRIVE Salsa

Freeze Dried Tomato Powder
·         Can be used in place of tomato sauce, soup or paste. 
·         I usually add baking soda to cut the acidity. 

·         My favorite recipe:  Creamy Taco Soup  and  Make a Mix Salsa and Pizza Sauce using Tomato Powder

Freeze Dried Zucchini
·         Large slices of zucchini.  Rehydrate nicely. 

·         My favorite recipe:  Creamy Zucchini Soup