New Thrive Sauces (and Seasonings) – Oh My!

You may have seen us mention on Facebook this week that we were able to attend the Shelf Reliance convention last weekend. It was super busy but way fun and we got a ton of information on changes in the company and NEW PRODUCTS! One of the biggest announcements is that they changed their name to THRIVE LIFE. We love the new name and how it emphasizes their Thrive Foods which are just fantastic products.

THRIVE SAUCES

thrive-sauces

I love love love the new Thrive sauces. They make it so simple to cook with your food storage without having to add in any additional ingredients from the grocery store. You can put together complete and delicious meals. I have tried similar sauce powders from other companies and never been completely thrilled with how they tasted but every one of these ones is delish and super easy to use. After getting home from convention I decided to try one of the sauces each day of the week and I loved how FAST my meals were and how good they were. Even my picky kids snarfed them down without complaining.

Bechamel Sauce

This one is my favorite, it is like a simple white sauce but rich and flavorful and thickens really fast for a quick dinner. I boiled some bowtie pasta and while it cooked I rehydrated some freeze-dried chopped chicken and peas and heated up the sauce. I threw it all together with a little Thrive Spice (more on that later) and had dinner on the table in under 15 minutes. That’s a win around here!

Espagnole Sauce

I usually wait until I have leftovers from a roast beef dinner to make a good beef stew with my mom’s famous mashed potato biscuits. But I don’t make roast that often so I am always a little sad I don’t get to eat yummy stew very much. I decided to try the Beef Stew recipe that we sampled at convention and it didn’t fail me. I again had to cook the biscuits first or else the stew would have been done too fast. I can’t believe how quick these sauces cook up, and adding in the freeze-dried foods just make the meal that much faster, and is great practice for using my food storage.

Tomato Sauce

I wasn’t sure about this one since I’ve already been using the tomato powder for my sauces and loving it. But I cooked this up using the Bolognese Sauce recipe from the Thrive Live (Shelf Reliance) website and it was AMAZING. It was seriously restaurant style sauce. No need to pay $15 for gourmet pasta at a restaurant! I think a big factor in this recipe turning out so great was the freeze-dried spices added in, so I’ll be interested to taste it plain and see if it is just as great.

Veloute Sauce

The Veloute is like a thick chicken gravy and can make a great substitute for cream of chicken or cream of mushroom in any recipe. My first thought was biscuits and gravy so I heated some up and threw in freeze-dried sausage. I actually had to cook my biscuits first since the sauce was done so fast. By the time they were done cooking we were in business.

I am a busy mom of four crazy kids who are in tons of after school activities so having all these new yummy dinner options opened up to me makes me very very happy. If you want to try them too, make sure to shop from our consultant website so that you save off of retail pricing. Click here to check at the sauces at our discounted prices!

p.s. Yes I did mention some spices and seasonings above. Thrive Life came out with a whole line of freeze dried spices and blends that are amazing. The freeze dried spices are so much yummier than dehydrated and taste fresh. More about that in a future post, but for now you can see a sneak peek here. We will fill you in on our personal review soon!

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  • Mary

    Where are the ingredients for the sauces? I saw calorie and nutritional info on the website but no ingredient list. I have a husband who is very allergic to soy and sadly I have found that companies like to sneak that pesky ingredient in to whatever they can.

    • http://foodstoragemadeeasy.net Jodi and Julie

      Mary, I don’t think they have them up on the site yet but here is an ingredients list for you:

      Béchamel – Creamy White Sauce – NONf-FAT MILK, MILKFAT, WHEY, FOOD STARCH-MODIFIED, SALT, SWEET CREAM, ONION POWDER, NON-FAT MILK SOLIDS, GARLIC POWDER, SPICES, SODIUM CASEINATE, SODIUM PHOSPHATE, SILICON DIOXIDE (ANTI-CAKING AGENT), VITAMIN A PALMITATE, VITAMIN D3, ANNATTO COLOR.

      Velouté – Rich Chicken Gravy – NON-FAT DRY MILK, FOOD STARCH-MODIFIED, SALT, POTATO STARCH, MILKFAT, WHEY, YEAST EXTRACT, DEXTROSE, SWEET CREAM, ONION POWDER, SUGAR, NON-FAT MILK SOLIDS, MALTODEXTRIN, CARROT POWDER, NATURAL FLAVOR, CHICKEN FAT, MODIFIED CORN STARCH, CHICKEN FLAVOR, GUAR GUM, XANTHUM GUM, SPICES, SODIUM CASEINATE, SODIUM PHOSPHATE, VINEGAR SOLIDS, SILICON DIOXIDE (ANTI-CAKING AGENT), CITRIC ACID, VITAMIN A PALMITATE, VITAMIN D3.

      Tomato – Classic Tomato Sauce – TOMATO POWDER, FOOD STARCH-MODIFIED, SUGAR, MILKFAT, WHEY, SALT, SWEET CREAM, GARLIC POWDER, ONION POWDER, SPICES, NON-FAT MILK SOLIDS, NONFAT MILK, CARROT POWDER, DEXTROSE, SODIUM CASEINATE, SODIUM PHOSPHATE, MALTODEXTRIN, NATURAL FLAVOR, YEAST EXTRACT, CITRIC ACID, , SILICON DIOXIDE (ANTI-CAKING AGENT), ANNATTO COLOR.

      Espagnole – Savory Beef Gravy – FOOD STARCH-MODIFIED, SALT, POTATO STARCH, SWEET CREAM, MALTODEXTRIN, YEAST EXTRACT, TOMATO POWDER, SUGAR, NON-FAT MILK SOLIDS, POWDERED COOKED BEEF, BEEF FAT, DEXTROSE, GARLIC POWDER, CARAMEL COLOR, BEEF EXTRACT, NATURAL FLAVOR, GUAR GUM, ONION POWDER, SPICES, XANTHUM GUM, SODIUM CASEINATE, SODIUM PHOSPHATE, SILICON DIOXIDE (ANTI-CAKING AGENT), LACTIC ACID, CALCIUM LACTATE, ANNATTO COLOR.

      • http://twitter.com/emalkire emalkire

        Thank you. I also was looking for the ingredient lists.
        Glad to see no wheat products.

      • emorra

        So not much actual food value then, that’s disappointing :(

        And so much potential for msg to be present, based on how they’ve listed their ingredients (just google “msg on food labels” to find out all of its guises such as “spices” and phrases using the word “yeast” and “flavor”).

        These sauces used to be the first thing taught during high school cooking classes, but I’m guessing they aren’t anymore? So many people I know seem to think sauces are difficult. It is so quick and simple to make a basic white sauce (or cheese sauce!) let alone meat gravy or seasoned tomato sauce, although if you like the latter to be thick you do need to let it simmer for a while so prep/cooking time can be an issue with that one.

        The only real issue I could see with some of these sauces from a “food storage” point of view would be the milk in the Béchamel, but if you use powdered milk that shouldn’t be a problem at all. And the meat I guess, but I pressure can my own organic/free range meats and so have no plans to ever buy the freeze-dried kind.

        Meat gravy is SO simple to make and freeze for future meals OR you can just freeze the meat drippings if freezer space is an issue. Gravy = meat drippings plus a tablespoon of thickener like flour and some salt & pepper whisked together over high heat, adding extra water as needed. I always make too much gravy and freeze the extras after dinner for future stews or similar meals.

        Tomato Sauce is the simplest thing to make and home-can or freeze when tomatoes are abundant and cheap in late summer :) Just core and coarsely chop a pile of tomatoes and gently simmer all day in a crock pot or in the oven till desired thickness is reached, you can scoop out the “wet” “seedy” parts and just use the meatier parts for your sauce to make it thicker if you like, and you can add salt & pepper and onion flakes or minced garlic to taste or even parmesan cheese (but if you want to can your tomato sauce, strictly follow the recipe in an approved canning recipe book so you don’t risk botulism).

        Just some thoughts on keeping it REAL when it comes to what we eat–we personally have msg issues in our house so pretty much all of these would be out for us :)

        • http://foodstoragemadeeasy.net Jodi and Julie

          Different people have different considerations. We teach about canning as well and know that it can be a great option. I also DO know how to cook these sauces from scratch, but I’m at a phase in life right now that makes them a very nice option for me. Especially the shelf life for food storage purposes. Everyone has their own needs and wants with food storage and this may not work for you but is still a great option for others.