Dried Fruits, Vegetables, and Beans

Dried fruits are more convenient and last longer than fresh. For the parent on the go it is also a great way to feed healthier foods without the use of expensive or bulky coolers. What takes up more space in the minivan, a bag of apples or a package of sweet Fiji Apple Rings? Have you ever bought fresh vegetables intending to try a new recipe but never got to it? Fresh foods spoil and must be discarded wasting all that money. Dried produce and beans can make the most of your hard-earned paycheck without sacrificing taste or quality.

Don’t overlook the impact dried vegetables especially dried beans can have on your next menu. Once soaked, they are an excellent substitute to canned and can be used in a variety of cuisines. Homemade soup and chili is only the start. Spice up your next potluck with Mexican Pinto Beans or Cajun Red Beans and rice. From any angle, it makes sense to stock up on dried produce and beans.

Iconic Tapioca Pudding

Here is a delicious variation of the classic.

• 7 cups boiling water
• 1//2 teaspoon of refined sea salt
• 1 1/2 cup small pearl tapioca
• 1 package fruit-flavored gelatin (your choice)
• 1 1/2 cup old fashioned cinnamon sugar
• 1 cup pineapple juice
• 1 8oz container of whipped cream

Simmer water and tapioca for 25 minutes stirring until water is clear. Allow it to cool. Add gelatin and sugar and chill in fridge for 10 hours. Mix in pineapple juice and whipped cream. Stir well and let stand in refrigerator overnight. Serve cold.