Shelf Reliance has changed its name to THRIVE LIFE

This decision was made by founders Steve Palmer and Jason Budge, who feel that this new name better encompasses the growing vision of the company. “We hadn’t fully envisioned what this company would grow into when we started out eight years ago with Food Rotation Systems being our only product,” says Budge. “Now that we sell over a thousand products, including our own food line, our vision still focuses heavily on self-reliance, but it also extends beyond that.”

What better way to celebrate our new name than with a special offer?

If you have ever considered becoming a consultant with THRIVE LIFE now is the time.  Not only will you earn commission, free and half off products, but when you Become a Consultant in the months of April or May you will receive $50.00 cash when your Consultant ID is received.

 

You must contact me Nikki DeNiro directly for this special. 

801-301-0406 or nikkade@msn.com .

 

Your THRIVE LIFE Neighborhood

Independent Consultant

Nikki DeNiro

801-301-0406

nikkade@msn.com

www.nikki.thrivelife.com

Freeze Dried Cheese?

Who doesn't love cheese?  I know there are people out there that don't, but I haven't met any of them.  Ooey gooey melty goodness that warms my heart and makes me smile.  Yep, I loooove cheese and my hips will attest to it.

 

 

First things first, if you have purchased Thrive Freeze Dried Cheese, do not look at the rehydrating instructions on the can.  No, no, no.  Simply follow the instructions below or you will end up with a glopy goopy mess o’ cheese.  Yes, I have made a glopy goopy mess o’ cheese, it still tasted wonderful because it was cheese, but not what I was hoping for.

 

How to Rehydrate Freeze Dried Cheese:

• Decide how much cheese you need to rehydrate. 
• 1 Cup Freeze Dried Cheese =1 Cup rehydrated Cheese.
• Place cheese in a bowl.
• While stirring cheese, slowly drizzle warm water over until it won’t accept anymore. 
• Keep adding water until the cheese is coated with water until moist, not soggy.
• If the water starts to puddle on the bottom of the bowl stop! You have added too much.
• Don’t stress out if you add too much water simply pour the excess water off.
• After the cheese is moist, store in an air tight container, like a zip lock bag, then refrigerate it for 1 hour or overnight.   (If you are in a hurry you can use your cheese as soon as it is reconstituted, but it melts better upon sitting.)

  Rehydrated cheese will last up to 8 days in the fridge.

 

SPINACH BROCCOLI CHEESE DIP

 

 

This is a wonderful recipe for Spinach Broccoli cheese dip from Chef Leonard at Shelf Reliance.

http://www.shelfreliance.com/c/kitchen/recipe/spinach-broccoli-cheese-dip

Try this cheesy goodness at your next party!

Prep Time – 20 minutes        Yield – 12 servings

 

Ingredients

• 2 c thrive chopped spinach
• 1⁄4 c thrive chopped onions (fd)
• 1 c thrive broccoli
• 16 oz cream cheese
• 1⁄2 c thrive shredded cheddar cheese, reconstituted
• 1⁄2 c thrive mozzarella cheese, reconstituted
• 2 T parmesan cheese
• 1⁄2 t cholula hot sauce
• 1 t thrive iodized salt
• 1⁄4 t black pepper
• 1 t season salt
• 1⁄4 t granulated garlic
• 1⁄2 lemon, juiced

Instructions

Reconstitute vegetables together in a bowl and remove any excess water. In an electric mixer, whip the cream cheese for 2–3 minutes. Add all ingredients and blend together. Serve immediately or warm in an oven-safe baking dish first.

Serving Ideas: Serve with grilled pita bread, chips, or crackers!

Still unsure on how to reconstitute cheese?

Click the link below to watch Chef Todd Leonard in action.

http://www.youtube.com/watch?v=uFjcQkfgNvY