MyGrocery Haul from Thrive Market

Thrive new members  click here
I enjoy grocery shopping online verses going to the supermarket and standing in long lines where’s there’s only a few people checking out groceries. I never understood why there are so many check out stands with nobody working at them when there's so many people waiting to get checked out.

During my extensive research shopping for vegan groceries online that has a delivery service, I found a company website called Thrive Market. They have a large selection of vegan Their prices are a lot more reasonable compare to what I paid at my local health food store and the big chain grocery stores in my area.

I thought I’d share my review of the service I received from Thrive Market with you. That way you can see if Thrive  is something you might want to try. Yes, there is a yearly membership fee but hey, what comes free nowadays? Thrive yearly membership is $59.95 and if your order is over $49.00 shipping is free.

The pros: about shopping online at Thrive  is that, I can help out a family because with my
membership, Thrive will sponsor a low-income family. Plus the fact I can shop right from my computer to search for my favorite organic vegan items on sale! Most of the products I shopped for were 20 to 40% discount compared to where I’d normally shop. I was able to track my package up to the delivery time. The free gifts I got with my order was a plus!

The Cons: The only one or two I can think of was the late delivery, no explanation but I did get an email stating there was a delay the following day. I placed my order on 11/12/15 and received my order today 11/19/15. It was worth the wait! I'm very pleased with my order everything was neatly wrapped and packed. I felt like I was receiving gifts! The second would be no manufacturer discount coupons. It would be nice if they were setup to except discount product coupons.

Also if you don’t want to become a member after your first order, you can cancel at anytime before your 30 day free trail offer.

 Thrive new members  Click Here to become a member and shop for vegan food

I almost forgot to tell you about the nice size Thrive Wholesale Product Magazine they added to my order. I'm looking forward to making some of the vegan recipes that was included in the magazine. Here a little glimpse of the photos I took from the magazine to show you below.

If you place an order with Thrive come back here and share your photo's and shopping experiences with them :)

My second order 1/07/16

Collard Green and Beans Oh My!

Ingredients
1 sweet onion
5 glove garlic, minced
1 lb. bag glory collard greens
2 ribs celery, chopped
2 lg carrots sliced
vegan stock
2 cups cooked, white navy beans
1 tsp thyme
1 1/2 tsp oregano
1/4 smoke paprika
 1/4 pepper flakes                                             
salt to your taste
vegan parmesan to taste
                                                                                                                           
1st I rinsed and soak the beans over night. The next day I cooked them in my Click here to get the Instant Pot.

Next rinse and chopped the collards greens  for a more tender greens, set aside. in my instant pot, I fried the onion and garlic until brown, then I added the greens and fried them for about 3 minutes.  I added enough vegan veggie stock to cover the greens and high pressured cooked them for 7 minutes. After the green were done or the pressure cooker was on warm, I turn it off to a 10 minute natural release. When instant pot was ready to open I added the beans and if the liquid was low I added enough stock to cover the collard greens and beans and carrots. Simmer  for 35 minutes more in the instant pot. I like a lot of veggie stock so I can dunk my biscuits or cracker in my bowl of soup. Don't forget to sprinkle some vegan parmesan on top of your soup. Enjoy it, I know we did!

No Seaweed Stock

1 cup of dried cut up seaweed
4 cups of water
4 clove crushed garlic
1 tbsp miso
1/4 cup of homemade chinese sauce

Add 4 cups of water, seaweed in a pot of boiling water. Reduce heat to a simmer for 15 minutes. Pour just the liquid into a glass bowl and add the crushed garlic, miso, and chinese sauce. Mix, then add back to the pot and simmer for 1/2 hr more. The stock will be reduced. I use this stock for my potato corn chowder, vegan tofu and vegan stews.

Lemon Ice Tea

6 decaf tea bags
Juice from 1 organic lemon
Zest from 1 organic lime
2/3 cups organic cane sugar
4 cups spring water
1 tray of ice cube from spring water
4 cups spring water

Instructions
In a pot boil 4 cups of  water. When the water comes to a boil, turn off flame. Add the tea bags and let brew for 3 minutes then remove tea bags and add sugar. Let cool. Add tea to a pitcher and add 4 cups of spring water, lemon juice, lime zest.

Easy Nut Fudge

Ingredients
3 cups organic powered sugar
1/4 cup carob powder
1/4 cup organic cocoa powder
1/2 cup earth balance non diary butter
1/3 cup coconut milk
3/4 cup walnuts

Instructions

Use a 8x8 glass pan, line it with parchment paper. In a glass mixing bowl add the powered sugar, cocoa powder, carob powder and mix well. Add the earth balance butter and coconut milk and mix with a wooden spoon. Place mixture in a microwave for 2 to 3 minutes. Remove mixture from the microwave and use an electric mixer to mix the fudge. Mixture should be thick.

Spread fudge mixture into a 8x8 glass pan. Add walnut and place the fudge in the refrigerator for 2 hrs until firm.  Take a wooden board and place it on top of the 8x8 glass pan. Flip the fudge on top of the wooden board and cut the fudge into squares.

I keep my fudge in a air tight container and then back into the refrigerator.

Enjoy!

Cookie Treats

Ingredients
1 cups organic white flour
1 1/2 cups organic roller oats
1/3 cup organic cane sugar
1 tsp organic cinnamon
1 tsp organic nutmeg
1 tsp baking powder
1/4 cup fresh squeezed O.J
2/3 cup spring water
1/2 cup coconut oil
Sliced almonds and chopped pecans nuts

Directions
In a large mixing bowl add all the dry ingredients, excepts, nuts. Use a whisk to mix the dry ingredients. Add the raisins. Make a well and add the wet ingredients to the well and combine until well mixed. Use a round tbsp to scoop up mixture and place them onto a cookie sheets that has parchment paper on it. Bake cookies for 20 minutes in a 375 oven

Free Flashlight Pen

Gluten Free Lemon, Coconut Cookies

2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes


Directions:

In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Carob Coconut & Nut Cookies

2 cups spelt flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
1 cup organic unsweetened coconut flakes
2/3 crushed mixed nuts of your choice

You'll need 5 bowls. In the first mixing bowl, mix the spelt flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add 1 cup of coconut flakes, set aside. Add to a 5th small bowl 2/3 cups of mixed nuts.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes and and the half of your cookie dough into the mixed nut mixture, place the cookie dough on a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Coconut Milk Coffee Ice Cream

Cuisinart Ice Cream Maker




















I've included links where I shop for products
1 1/4 silk heavy cream
1 1/2 cup non dairy milk
1/2 cup pure can sugar
1 tbsp. instant decaffeinate coffee or 2 tbsp. of COFFEE SYRUP
1 tsp coffee extract


In a sauce on low heat, warm -  1 1/4 cup heavy cream, 1/2 cup sugar and instant coffee. Pour mixture into a glass mixing bowl and whisk in the 1 1/2 cup of non dairy milk and coffee extract. Cover with saran wrap and place it in the refrigerator for 3 hours or freezer like I did for about 1/2 hour. ( I was craving this stuff)

After 3 hours place mixture in your ice cream maker according to the directions. I have a Cuisinart ice cream maker that makes ice cream in only 20 minutes! Freeze ice cream in a air tight container

Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream.

For those who are sensitive to caffeine try TEECINO , It taste like real coffee, in my opinion

Summer Lemon Slush

5 lemons
1 lemon, grated
18 ice cubes
1/3 to 1/2 C. organic pure sugar cane

Place ice cubes in a powerful blender and let it sit for about 3 to 4 minutes. There should be about 4 tbsp of liquid from some of the melted ice.

Add juice from the squeezed lemons, grated peel and sugar. Blend until all the ice turn into slush.

Scoop lemon slush into your favorite cups and enjoy! Taste like that Famous frozen lemonade they sell on the truck. You know!

I made a huge pitcher full. I scooped some into freezable cups with lids, placed them in the freezer. Let it sit for about 10 to 15 minutes, depending on surrounding temperature and you'll have lemonade slush again!

I will be testing more flavors soon 

Island Greens

2 tbsp olive oil
2 vidalia onions
(1) 15.oz can coconut milk
(1) 32.oz bag collard greens
6 cloves garlic chopped
Water
Salt to taste
1 tbps Garlic powder (optional)
1/2 cup nutritional yeast flakes

Pick through and rinse collard greens and chopped them into little pieces.

In a large imusa pot, add the olive oil and onions and fry them until they are light brown in color. Add chopped garlic, stir for a few seconds, add the finely chopped collard green. I find that the smaller you chopped the collard greens, the more tender they will become in a less amount of time. Add enough water to cover greens, place lid on the pot and let the greens steam or boil for 20 to 30 minutes on low heat.

After 30 minutes, add a can of coconut milk, garlic powder, salt, nutritional yeast flakes and water. Mix all ingredients. Place lid on the pot and let them cook for an hour more.

Enjoy!

Here where I purchased my imusa pots

Must have

Thinking about changing your diet to vegan and not sure what to buy? Take a look at my grocery hall.

Organic seasonings and spices. I find that they enhance the flavor of my recipes

Fresh Vegetables & Fruits

Try freezing bananas with the skin on. When you are ready to make a frozen smoothie, take one out of the freezer and peel them with a knife.

Nuts and dried fruits for quick snack. They are great for baking granola bars!

Whole grains = Protein

Betcha can't eat just one...

Once a month treat :)

I purchased these delicious Coconut Date Granola from a vegan bakery. (Wildflour Vegan Bakery, located in Providence, R.I)

 frozen Jackfruit, a good substitute for mocked meat

Condiments

                       Drink lots of water!

Jackfruit / Veggie Submarine

Ingredients

1 - 14 oz frozen Daily Delight Tender Jackfruit

1 sweet onion

1 green pepper

1 cup mushrooms

salt and pepper to taste

1 tbsp steak/burger seasoning

1/2 tsp garlic powder

shredded lettuce 

chopped tomatoes

1 tbsp olive oil

1 tbsp olive oil for frying

vegan sub roll

1 tbsp veganaise 

Let jackfruit thaw. Place parchment paper on a cookie sheet. Using your cleaned hands, breakup jackfruit into smaller pieces and bake in a oven at 350 degrees for 30 minutes or until the jackfruit is brownish in color. Once warm to touch use your hands to season baked jackfruit with steak/burger seasoning, garlic powder, salt and pepper and olive oil. Bake for 15 minutes more.

While jackfruit is baking, slice onions, peppers and mushrooms and fry in 1 tbsp of olive oil. Dice tomatoes and slice lettuce. Slice sub-roll, add veganaise, jackfruit, onions, peppers and slice tomatoes

Dairy Free Fudgsicle Pops

2 1/2 cups full fat coconut milk
5 oz dark chocolate or 2 tbsp carob
1/4 to 1/2 cup cane sugar
1 tbsp arrowroot
1/2 tsp vanilla

Add coconut milk in a pot over low heat, add chocolate. After chocolate has melted whisk in arrowroot , 1/2 tsp vanilla.Mixture should be smooth and somewhat thick but pour-able. Let cool slightly then pour into pop molds and freeze for 24 hrs.

I couldn't resist sprinkling coconut flakes on the fudgesicle

Savory Spicy Pancakes, YUM!

Ingredients

1 Cup chickpea flour
1 1/2 cup water
1/4 tsp sea salt
1/4 tsp turmeric
1/4 tsp cayenne
1/4 ground carom
1/2 cup chopped red onion
1 jalapeno pepper
1/4 cup chopped cilantro
1 tsp safflower oil
2 tbsp safflower oil for frying


In a bowl, mix the chickpea flour, and all the spices with a fork. Add cilantro and onion and mix with a fork. Add 3/4 cups of water and mix with a whisk until combined. Heat a non stick skillet on medium heat or if it's an electric skillet heat to 250 - 300 degrees. I like to cook my pancakes well done, therefore I cooked them for about 4 minutes or until brown on both sides. Serve these savory pancakes with your favorite salsa sauce.