Raw Chit-Chat!
Hi everyone!
I'm planning on going raw for the entire month of August and I thought it would be great if we had a raw chit chat spot! I know a lot of other vegwebbers have expressed interest in either eating raw or going raw--so maybe we can help each other out here! I'm a total noob when if comes to raw, but I'm hoping my 30 day experiment will turn me into a master class raw veganist! I will be blogging everyday during August and posting pics and recipes of what I am eating--should be some great stuff plus all the "Raw Blogs" will be public!
I already have a bunch of questions! Can anyone help?
Raw milk--are there any store brands out there or do I have to make my own? Any super simple recipes for nut milk?
Dried sea weed (like wakame) how long do you soak it for?
I don't have a dehydrator and 150 is the lowest setting on my oven--how can I dry/toast oats, etc. and still have them be raw?
How the heck do I make sun tea?
OK then! That's what I got for now--I hope this can be a great place for raw info!!!
http://i39.photobucket.com/albums/e171/ginsoak/vegetables2.jpg
How would you modify the meatball recipe? That's one I'd consider taking to my raw food potluck. How squashy is squashy?
Here is how I made the meatball recipe--
1 portabella cap
3/4 cup walnuts
1/2 a med. tomato
1/2 red pepper
1 tbls italian seasoning
pinch of sea salt and garlic salt
I dehydrated for 13 hours. They came out black like the pic of vig's--totally firm, but when you bite into them they are moist smooshy--like cake, they have a firm yet soft cake like texture.
I think if I made these again I would put less seasoning in--but besides that I really like the taste of them! I'm going to do a squash marinara with them tonight for dinner!
I like raw zucchini too--really good with hummus!
I like raw zucchini sliced up on a salad.
hehe ok you convinced me...I'll have to pick one up next time I go grocery shopping. I'm assuming if I don't have a fancy gadget I can just grate for noodles...right?
Oh yeah! I just use a regular peeler making thin strips then cut them up like noodles--works just fine, just not as pretty :P
Yellow zucchini is really good too--I cut up one today and ate it with those italian vegiballs w/ marinara sauce! Yum!
Vigilant20 and Capture,
At what temperature did you dehydrate your meatballs? My machine has two or three settings that would be raw appropriate (depending on who you listen to): 95°F, 105°F and 115°F. Or does it really matter?
I played with my spiral slicer last night and it makes such cool "spaghetti" but Capture is totally right about using a vegetable peeler, and it's a lot cheaper than buying the gadget. The vegetable peeler makes strips like fettuccine noodles.
my POS dehydrator has no temp setting--you just plug it in a pray...
I picked up a "juileanne peeler" at Bed Bath and Beyond last week for abuout 8 bucks and it works perfectly to make zuchinni pasta, it looks like a vegtable peeler with little teeth. I also saw them at kohl's. I was convince I needed a spiral slicer, but since I havn't been able to find one the inexpensive peeler works fine and works on carrots as well. It peels and cuts strips at the same time. Hope this helps you guys. ;)b
I'll look for a julienne peeler, then. I was at BB&B yesterday looking for a spiral slicer. They had never heard of a "spiral slicer" and kept asking me if I was sure that's what it's called.
I know HH I was sure they would have one in the "Gadget section" and when I asked for one they had not a clue of what I was speaking of. But like I said the peeler works really well, you will like it.
I picked up a "juileanne peeler" at Bed Bath and Beyond last week for abuout 8 bucks and it works perfectly to make zuchinni pasta, it looks like a vegtable peeler with little teeth. I also saw them at kohl's. I was convince I needed a spiral slicer, but since I havn't been able to find one the inexpensive peeler works fine and works on carrots as well. It peels and cuts strips at the same time. Hope this helps you guys. ;)b
That looks great lou! I'm sooooo jelous!!!
Sharp like kitten teeth?
http://tbn0.google.com/images?q=tbn:STu6BirT9ucuCM:http://www.weheartpets.com/wp-content/1425557217_6deb8485fb.jpg
I picked up a "juileanne peeler" at Bed Bath and Beyond last week for abuout 8 bucks and it works perfectly to make zuchinni pasta,
Damn! And I paid almost $40.00 for a spiral slicer...... $8.00 for the same result. I'm feeling a bit ripped off. >:(
I picked up a "juileanne peeler" at Bed Bath and Beyond last week for abuout 8 bucks and it works perfectly to make zuchinni pasta,
Damn! And I paid almost $40.00 for a spiral slicer...... $8.00 for the same result. I'm feeling a bit ripped off. >:(
Those spiral slicers are sweet! Don't feel that way! or if you still have the recipt you can just wash it off and take it back... ;)b
I wanted to post this here in case some of you DON"T read my blog (but you really should ;)b ) I was reading "Raw Food, Real World" and the authors mentioned a raw bread found in the frozen food section! It's called Manna Bread by Nature's Path! I picked up a loaf today from whole foods and plan on trying it tomorrow! I can't wait--I am dying for some heartier food!! I really hope it tastes like real bread!
Thanks for the tip! Bread is the hardest thing for me to do without when I eat raw....and lucky me, there's a Whole Foods right down the road from my office. I know where I'll be going at lunch. :)
I had some of the Manna Bread today with lunch--it certainly tastes raw--and you can see the sprouts in it :)
The package does not say what temp it is cooked at--but it says "low temperatures" and it has to be kept frozen or refrigerated so I'm going cross my fingers and hope that it is raw--otherwise I'm a big poser...
I guess maybe I shouldnt eat it--I don't want to be cheating on my raw diet.
OK--so I just called Nature's Path and the bread is baked above raw temperatures--so it is NOT raw.
I am a total jerk now and have just ruined my month of Rawgust.
Awww it's not your fault. The book was misleading. I actually did my raw pantry stock up trip based off of their recommendations, so I went through the same thing.
OK--so I just called Nature's Path and the bread is baked above raw temperatures--so it is NOT raw.
I am a total jerk now and have just ruined my month of Rawgust.
I should have checked it out before eating it--but the way the book talks about it, it seems that while it may not be 100% raw that it is a high raw food--that's what I thought--but at the temps they bake it at (I was told between 350-400 F) it is in NO way raw! I feel really misleaded by that book :( thankfully I only ate a very small portion (two small slices) so probably only amounting to a single serving--but I feel like my whole rawgust has been compromised. I'm still going to continue for the rest of the month--but it's been severely tainted and I have lost all credibility... :(
OK, so I am largely ignorant about raw, but I kind of don't understand what's going on here. Like, what's the damage to be had from eating a slice of bread that isn't technically raw?
You're a runner, so think of this like a race. In Chariots of Fire (if you haven't seen my favorite movie, rent it tonight!), Eric Liddell falls, gets back up, and wins the race. It's all about getting back up and moving towards the finish line.
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