*After The Cleanse*

[Res]

TeePee: So glad you enjoyed yourself and so sorry you were still sick! :o The food sounds amazing. It really can be done can't it... It's just a matter of "retraining". So many books so little time. :)

Love,
~Res

[mtmouse]

Here's a question: Last night I made macadamia-almond "alfredo" to have over zucchini.

Tonight I'm going to have the leftovers. I put the sauce part in the fridge last night, but even fresh made, put on cold zucchini, it was awfully thick and didn't coat it as well as I would have liked. (Tasted great, though!)

I plan to eat dinner in about three hours. I took the container of sauce out and spread it on a plate and put it in my dehydrator (which is current at about 110) to warm it up a bit. I thought I'd put the julienned zucchini in later for an hour or so.

Does anyone think that might be dangerous or anything? The sauce is nuts, fresh lemon juice, fresh garlic, Bragg's, and water.

[gumby]

Hi Everyone, This is my 10th day and it has been pretty easy for me, only had a couple of hunger pains on the 7th day,I lost 10 pounds so far and was just wondering if it is ok to go on to do another ten days? I would love to lose another 10 pounds but just was wondering if the weight loss slows down and would take longer to lose the othr 10 pounds? Good luck everyone..!!!!!

[Res]

Kathy: You're probably already enjoying your dinner. :) I don't think it would really be a problem. Let us know what happened.

Some plates you can put in the oven and some are dishwasher safe (at 140 degrees) so I think it should be fine. :)

Love,
~Res

[mtmouse]

Hi Res!

I wasn't worried about the plate, LOL!

I was worried whether warming up yesterday's now-cold raw food over several hours would expose it to bacteria growing or something like that. We obviously do that when we dry mixtures like the "breads" with nut bases and all that. But of course I wasn't trying to dry it, I was just trying to stop it from being ice cold.

But I did it, and so far I've lived to tell the tale! :p I suppose if anything were going to happen, it'll be in the next 12 hours or so. I'm sure I'm fine! :)

[Sim]

Here's a question: Last night I made macadamia-almond "alfredo" to have over zucchini.
I plan to eat dinner in about three hours. I took the container of sauce out and spread it on a plate and put it in my dehydrator (which is current at about 110) to warm it up a bit. I thought I'd put the julienned zucchini in later for an hour or so.
Does anyone think that might be dangerous or anything? The sauce is nuts, fresh lemon juice, fresh garlic, Bragg's, and water.

Hi Kathy~ There is absolutely nothing that can harm you in doing what you did! First of all, since we're not dealing with ingredients like dairy, eggs, or meat, we're pretty safe. Second, the lemon juice, garlic, and Bragg's can kick the butt of anything! :) Seriously, you're safe. It was a great idea to use the dehydrator to warm it up a bit. When I made the mushroom stroganoff, the dehydrator is used to do the same thing, both right before you serve it and when having leftovers...and that had almond cream in it! The only risk you run is in separating the sauce (nuts will separate from the liquid when warmed) but who cares? Yummy is yummy, separate or together! Whose recipe did you use for the Alfredo sauce?

Love to everyone. I'm sending a zillion smilleys your way!:D

[mtmouse]

Thanks, Sim,

Makes me feel better. Although, I felt fine before! :) I kinda figured as much, and the dish did taste (or feel) nicer having the chill off.

BTW, I think it was you (or AMA? who was talking about starting out dehydrating food at higher temps for a couple of hours?

Anyway, in Alissa Cohen's book she specifically mentions dehydrators that will go up to 145 and suggests that they never be used at higher than 112 anyway. So she may know about that theory but doesn't support it.

I figure she's probably more right than wrong, as even if the inside of the food (which is usually cut pretty thin) is not higher than 110 or so, the outside of the food would be. And so the enzymes on the outside would, I suspect, be deactivated. Maybe the proportion is small, and I know whoever it was said they had done tests, but I decided for me it's just as easy to keep my dryer set around 110 and just wait the extra bit of time (it doesn't seem to be much; all my stuff dries usually even more quickly than the recipes suggest). I figure if I'm trying to have all these enzymes, I might as well have all of them, LOL.

And a heads-up to all (or should I say another heads-up?), the rosemary crackers are fabulous! I used less rosemary than the recipe called for and liked it that way. And they're gorgeous! I gave one to DH last night and the first thing he said was how pretty it was. The taste is great. Definitely a keeper!

[TeePee]

I am trying to make the flatbread pizza from raw food real world. Guess I will have it by tomorrow night!! The bread is made from ground up walnuts, yellow squash, flax (ground to powder) and supposed to be hemp seeds. Didn't have them, so added more flax. Hope it doesn't affect the texture!! It was only supposed to be 1/2 cup compare to 5 cups each of squash and walnuts. I had it in NY so at least I will have a baseline to go by!!

I have been sick, so I haven't been very creative this week!! So glad for the weekend to come back to raw food adventures!!

[Tuliza]

Hi, I'm brand new to the forum and I have been on the MC for 14 days. I have been reading most of the posts on this thread and I admire the individuals who bravely embark the journey back to eating. I have 3 days
left and I am afraid to eat again:( . I don't want to gain my weight back. I haven't reached my weight loss goal. Dose anyone share my story?

Tuliza

[Sim]

Hi Kathy!
You wrote"... in Alissa Cohen's book she specifically mentions dehydrators that will go up to 145 and suggests that they never be used at higher than 112 anyway. So she may know about that theory but doesn't support it."

Since this is really important, I went online to find this letter that was written to Excalibur customers about this very topic. Please read the article, the entire thing. I found it really interesting and pretty definitive. In the end, we basically do whatever we feel comfortable with :) Makes sense, of course!
Hope this is enlightening in whatever way we all need it to be.

The article below was provided at the International Living and Raw Foods festival. DiscountJuicers.com was a presenter and exhibitor. This information is being shared with our friends, our customers. Thank you for your patronage.

Dear Excalibur Owner,

In the past couple of years as the raw food lifestyle has become more popular, some raw foodists have become concerned about thermostat in their Excalibur not holding an accurate air temperature. This concern has arisen due to a couple of reasons. One reason is the lack of instruction we have provided on how the dehydrator was designed to work, which then leads to the second reason, which is a lack of understanding on the part of the user on what is happening during the dehydration process, and how the enzymes are effected by various temperatures. Because of this concern parts of the raw food community have urged us to design a new dehydrator with a thermostat that will accurately control the air temperature.

One of our main goals as a company is to produce a product that meets the needs of our customers. Therefore we responded to the request and spent hundreds of hours testing at least a dozen different thermostats. Twice we thought we found the right one, and both times they failed to get the approval of the raw food chefs that tested them. They simply said the old one worked better. This created a concern for us because we had based our decision upon inaccurate information, for example that temperatures above 105 F would destroy all enzymes. We then devoted our time and effort into finding the information we had to have before we could proceed with developing a new product. Based upon what we already knew from almost 30 years of experience, and information we found through recent testing and research, we have discovered that Excalibur’s present design and thermostat is superior for living foods.

The Excalibur Dehydrator’s thermostat was never originally designed to hold an accurate air temperature, but was specifically designed for, and very accurate at controlling food temperature. However it is very important to understand what is happening in the dehydration process. Here are some aspects of the process that are most critical to understand: FIRST, understanding the difference between air temperature and food temperature, and how the evaporation process keeps food temp lower than air temp, SECOND, understanding how the thermostat works by causing the air temperature to fluctuate up and down. and THIRD, understanding at which point in the dehydration process that the enzymes are most susceptible to destruction by heat, which is while the food is in its wet state. After the food is dehydrated the enzymes can with stand much higher temperatures.

In understanding the difference between air temp and food temp it is important to know how to read Excalibur’s dial. The temperature reading on the dial refers to FOOD temperature . In general food temperature is about 20 degrees cooler that air temp. Therefore if you set your Excalibur at 105 you are setting it to hold the food temperature at around 105 degrees, the air temperature may get as high as 125 degrees depending upon the moisture content of the food. The reason the food temperature is cooler is because of evaporation. As the moisture on the surface of the food evaporates, it cools the food keeping it about 20 F cooler than the air temperature. We have discovered this through hours of testing by measuring the air temperature and food temperature simultaneously during the dehydration process using a Doric Trendicator with type j thermal couples.

It is also important to know how the thermostat works. We have found through experimentation, that in order preserve the enzymes, and reduce the risk of mold and bacteria, it is necessary to have a wide fluctuation in temperature. Because enzymes and microorganisms both thrive at the same temperature, we must be able to accomplish two things at once, keep the food temperature low enough not to harm the enzymes. and elevate the air temperature high enough to remove the moisture quickly to stop the growth of mold or bacteria. The wide fluctuation in temperature accomplishes just that. As the air temperature rapidly rises to its high point moisture is quickly evaporated off the surface of the food, and as the temperature lowers the dryer surface pulls moisture from the center of the food and becomes saturated again. Because of the continuous up and down fluctuation in air temperature, and constant evaporation the food temperature remains constant at a lower temperature. After all the moisture is evaporated out of the food. the food temperature will rise and then equalize somewhere in the middle of the air temperature fluctuation. Once the food temperature rises one might get worried and think that the enzymes are dead if he or she does not understand the third critical aspect. Which is, that enzymes are only susceptible to damage by high heat when they are in the wet state, therefore once the food is dehydrated the enzymes have become dormant, and can withstand much higher temperatures. According to our discussions with Viktoras Kulvinskas on this matter he said that we were right, and that, quote: “dry enzymes can survive well up to 150 deg F.” He has tested food he has prepared in his Excalibur dehydrators with an experiment he created, and found it to he high in enzymatic activity. We have also done some experiments by soaking various seeds. dehydrating them at different temperatures. and soaking them again afterwards to see if they will sprout. and they did, which proves that the enzymes are alive.

Something that has caused us a lot of concern is we have heard so many conflicting opinions as to the temperature at which enzymes are destroyed. Twenty years ago Ann Wigmore spoke to Roger Orton personally and said that the food temperature had to go above 120 degrees for a period time before the enzymes were destroyed. Again in our discussions with Viktoras he said the same thing. Ann tested different dehydrators and found that Excalibur was the best for living foods. She found that the best technique for saving enzymes was to set Excalibur on a higher food temperature setting in the beginning and then turn it down after a few hours. However because most people may not know when to turn it down. and by leaving it on the higher setting may kill the enzymes she said to set your Excalibur on 105 degree setting throughout the entire cycle. That way the food temp will never go above 120 even after it is dry. We believe this is why many have come to believe that 105 degrees air temperature is the temperature at which the enzymes are destroyed. which is entirely inaccurate. We have also heard many people quote Dr. Edward Howell where he says in his book “Enzyme Nutrition” that prolonged temperatures over 118 F will destroy enzymes. We also read in his book where he says that the enzyme amylase can still convert starch to sugar at air temperatures up to 160 F but will wear out after a half an hour. We have also read where he says that the optimum temperatures for enzymes are 45 F to 140 F. Just recently we spoke with Dr. John Whitaker who is a world recognized enzymologist, and former dean of the Department of Nutrition and Food Science at U.C. Davis. He said that every enzyme is different and some are more stable at higher temperatures than others but that most enzymes will not become completely inactive until food temperatures exceed 140 to 158 F in a wet state.

We appreciate you taking the time to read this valuable information, and urge you to help us in spreading it though out the raw food community. Please stop by our vendor booth if you have any questions, or you know of any further information you can share with us. I will mention again that we want to meet the needs of the raw food community, and are still open to making a change if necessary, hut from what we have been told the present Excalibur is perfect. We hope that it has helped in answering your questions regarding your Excalibur Dehydrator. Please share this with any of your friends that have expressed concern about the accuracy of their dehydrator.

Sincerely,
Your Friends at Excalibur

[mtmouse]

Thanks for that, Sim! It was certainly interesting.

I'm not sure just how to apply it to my case, though. I don't have an Excalibur, just a homemade 30-year-old dehydrator with a light dimmer switch as a rheostat. I've been setting it so a thermometer on one of the trays registers about 110. That would be air temperature, obviously. I don't think the air temperature in my dryer goes up and down much; though occasionally I do notice fluctuations, and I usually then slide the lid either more open or more closed to regulate the temperature again.

And I don't have a fan or anything; the drying occurs through the rising of the relatively warm air through the opening in the top. (I don't really know the design of the Excalibur, but I've been assuming it has forced air.)

I guess, since I've been happily drying stuff all these years, and it happens pretty quickly I've never gotten any mold ever, I'll just keep doing what I've been doing! But it does sound from your article like there's a much greater range of acceptable temperatures than most people thought.

Thanks for posting it!

[mtmouse]

hi everyone,

oooh, new toys arrived. An Omega juicer, Vita-Mix blender, and best of all an EasySprout system. Friday before leaving for the weekend, to visit my grandchildren :D :D , i put chick peas, barley, soybeans, wheatberries, and black-eyed peas into the Sprouter and when i got home, TAA-DA, SPROUTS! It soaks, mists, rinses and drains! More time left for me to read receipes.

Hi AMA,

Can you provide a link to your sprouter? I looked up EasySprout but didn't find anything that would mist or rinse, so it didn't sound like the same one. (However, at ~$13 it still sounded good, better than the Mason-jar plastic lid system I got many years ago. But I'd like to know about yours and how much more that would cost.)

[darjeelingirl]

I made the sweetest spinach smoothie this morning. It was so yummy! First I chose an organic apple, pear, kiwi and banana. I thoroughly washed each one with a vegetable brush, added 4 dates, a little water, ice, and whipped it up in the Vita Mix. MMMM... smooth, green and yummy...

but then, ack! What is that! A crumbling piece of... sticker! I forgot to take the silly PLU stickers off! :eek:

:o sip... ack! slurp... ack! sip... ack! slurp... ack! sip... ack! slurp... ack!

At least they all started with the number 9! :p

Just thought you'd enjoy another episode in our collective misadventures of raw fooding! :D

[mtmouse]

LOL!

Obviously those Vita-Mixes aren't worth the money :D (j/k)

[TeePee]

My flatbread came out WONDERFUL!! Even without the hemp seeds!!! But I am still full from lunch of huge salad and guacamole, plus a little taste of the flatbread, that I don't want to put the rest of the stuff on it and make the "pizza". The hummus part is already made, just assemble and eat. Ah, so full. Tomorrow!! I am going to post the recipe in case anyone is interested. I halved it. It is great b/c it is a next day done or, that night, if you get up at the crack of dawn!! It is great plain, or I imagine with any of the toppings you could desire to put on!!

5 c walnuts, soaked 1 hour or more
5 c cubed yellow squash or zucchini
3/4 c golden flaxseed, finely ground (1 c ground)
1/2 c hemp seeds
1/4 to 1/2 water
1 T sea salt

~pulse wlanuts in food processor chopping into tiny pieces (like couscous) but not completely smooth. Transfer to large bowl. Add the squash to same processor bowl and grind same way as walnuts. Transfer the squash to bowl with nuts. Add the flaxseed, hemp seeds, salt and 1/4 cup water, stirring to combine. Add more wsater until a sticky dough forms- like we muffin batter. May need more or less water.

~Divide batter onto 4 Teflex lined dehydrator trays. Spread to edge, wetting spatula in water as you spread if needed.

~Dehydrate at 115 fro 6-8 hours or overnight. When tops are dry, flip, peel away teflex and dehydrate another 2-4.

~Cut into whatever size and shape you desire. Place back on trays for another hour as needed for firm crusts (I did not need to do this)

Acutally they are sitting on trays in dehy with it off, I just keep picking at them!!

from Raw Food Real World.

SIM, what about copyright laws???? Are we all going to jail???:eek:

[mtmouse]

Okay, I've got a question now. I'm in the process of making raw "pizza" from Living on Live Food (Alissa Cohen's book).

The recipe for the "crust" ended up making two huge rectangles. They're currently in the food dryer. After they've dried to a certain stage, you add the next layers and dehydrate again, then finally add toppings and dry again.

There's no way I'm going to be eating two things that size anytime soon. So I was wondering: do you think I could dry them through their first stage, then freeze one to keep for later? It seems to me that if I thaw it later, it should take up just where it left off with the drying now. Anyone think different?

Also, with a dried raw food like this (buckwheat/flax/veggie crust, nut mix "cheese", tomato marinara sauce, then things like sliced mushrooms and peppers and onions), how would you keep leftovers? Would they keep at room temperature? Would they have to be refrigerated?

Now I'm thinking, if they would need to be refrigerated, I might freeze 1-1/2 parts of the crust. I'm learning that with the savory stuff I prefer it fresh-made, not after chilling.

Boy, the flavors are good, though! I'm astonishing myself by not really wanting anything other than this yummy raw food. And my weight's dropping, too! Veeeeeeeery interesting! :)

[TeePee]

mtmouse,

I think they should freeze alright. I am learning to make much smaller quantities as I can't eat anything up fast enough. I think def, refridgerate or you might get mold. Although, isn't drying a form of preservation?? I believe that is what the original idea was for??

I have to get that book too!! The crust I made is to be topped with a "hummus" made from cashews, tahini, garlic, lemon juice. Then you are supposed to put tomato, fennel, olives, etc. I had it last weekend in NYC and it was so fabulous.

I am trying to get up and start making something like the grawnola. Really I would rather have a glass of sangria!!

It is awesome to be losing weight doing this, isn't it??? I have now lost 21 lbs since Dec 29 (including 10 day MC). I LOVE THIS RAW LIFE!!

[mtmouse]

Thanks, TeePee,

I think I'll try that. Your thing sounds pretty much like my pizza.

I didn't really like my grawnola in the end. I used steel-cut oats (thought they were oat groats). I loved them as "raw dough" (soaked, drained, sweetened, and then with added fruit and nuts to make the grawnola). However, once I dried it, the grains tasted like Grape-Nuts and were just too hard and crunchy for my taste. When I finished up the small batch I had made, I switched back to just soaking the grains overnight and making myself a one-serving bowl of granola-type cereal in the morning. I then tried whole oat groats, but I actually like the steel-cut oats better. I'm hoping that they aren't heated like rolled oats are.

And yes, drying is a form of preservation. But to dry anything to keep for any real length of time, you have to get it really dry. I would think that something like "pizza" just wouldn't be the same in cracker form. So I think for softer things one does have to either eat them quickly or freeze or refrigerate them. Maybe someone else has experience here and can chime in.

But I like the freezing idea, because my only other choice (at least, the only other one I can think of) is to over-dry the crust so it would keep for a while on the counter. And then, if I tried to make the pizza again, it would be too dry to start with.

No desire for sangria here! I'm still really surprised at myself. I wasn't even trying to go all raw! :p

[TeePee]

To put on top of the pizza:

sausage. i haven't had meat in over two years, but this makes the "pizza" really taste like days gone by!! This is no recipe, but I had something like it in NY. So I just guessed and suprise!! Tastes just like!!

Grind walnuts up in food processor to very fine pieces. Add a bit of ground fennel, salt, pepper and some nama shoyu (or braggs). I don't have amounts, as I just made a very small bit experimenting, but just add little bits and taste as you go!! Oh, then I put in small dish and I have it "warming" in big E while I get salad and rest ready!!

Carnivore boyfriend on way over. He is trying to go RAW. This should help immensely!!;)

[mtmouse]

TeePee,

That sounds great! I just had my pizza tonight. Part disaster, but ended well!

I made the crust too thin in places and then dried it too dry, apparently. When I turned it off the parchment it was fine, but later, when I tried to turn it back over, it shattered in a few places. Next time I won't let it get so dry.

And then when I made the marinara sauce, I got it too thin, and with those broken pieces I needed to put some more parchment under it, and then it got kind of soggy in the middle and stuck to the parchment and took a long time drying.

HOWEVER, when I ate it tonight, directly from the dehydrator, it tasted great! I was glad I wasn't trying to serve it to anyone else since by then it looked pretty funny, but the crust was crusty and the "cheese" and marinara were excellent!

When I used to eat real pizza, I always hated pepperoni, but I loved sausage. Since I've now got three more pieces of my overdone crust to make into pizza, I'll definitely have a chance to try your sausage!

[TeePee]

mtmouse,

I just read somewhere online last night (maybe Boutenko) not to freeze the crackers, they will smell like fish oil. Don't know if this applies to what you made!!!

[Sim]

Hey Kathy~
It's funny how those disasters can still turn out so well! :D
I wish I knew more about freezing this stuff...it almost seems counter to what the food is supposed to be: fresh, clean, alive. I'm sure soups and all can be frozen, but of course, we can't heat them up to defrost, just have to let them sip.

TeePee~ I'm sure we're all going straight to copyright hell for all this! :eek: :D

So last night, I finally gave in and OMG, I'm so glad I did! I made ice cream with chocolate sauce and everyone in my house said we can now skip buying it in the store, as long as we have a pipeline to a banana plantation! I've been afraid to go sweet (too addictive for me) but after a long day of preparing food for everyone (and having a very jalapeño-ed Abeba's Soup), I wanted ice cream. So I took out two frozen bananas and said, "why the heck not? It won't be what I expect but it's something." Well, smartypants that I am, I WAS SO WRONG! I put the bananas through the blank plate of my Omega (which I think is like a Champion only it does more, like wheatgrass and citrus, which the Champion supposedly doesn't do...but how would I know? I don't have a Champion!) and it came out exactly like soft-serve vanilla ice cream with a faint hint of banana! How is that possible? AND, I made this chocolate sauce. Try it and you'll be in heaven. I used dates, not maple syrup or maple extract. My family wanted to slather it on everything. Here's the recipe:
2 heaping tablespoons organic unsweetened cocoa powder or carob powder
1/4 cup flaxseed oil
3/4 cup purified water
1 tsp. vanilla extract
1 tsp. maple extract (optional: use with dates only)
1/4 tsp. cinnamon
1/4 tsp. Celtic sea salt
1/2 cup or 1/4 pound pitted dates, packed (use fresh dates, such as
Medjools, honey or barhi) or 1/2 cup maple syrup
This makes about 1½ cups, so I refrigerated the rest, since it has the flaxseed oil in it. Put some nuts over your ice cream with syrup and you won't be pretending it's something other than what it is!

Another question: when making the Rosemary Crackers, do you cut them or score them when they're semi-dry and then continue dehydrating?
We've got a snow day here, kids. More experiments today~:D

[mtmouse]

LOL, Sim! I guess I'll find out about the fishy taste in a few days! But the buckwheat crust isn't very much like the rosemary crackers (are they the ones that smell?), so hopefully not.

I too love the banana ice cream. However, I did find out that if I made it, and also made banana-based cookies another time, and then put it in my smoothie, I kind of OD'd on banana flavor and had to cut back for a while.

I've also added frozen blueberries and/or strawberries to my frozen banana mash, and that's also great. (BTW, I used to do it in the Champion with the blank, but I hate cleaning that thing, and now I get the same results in my food processor. I just process until it's light and fluffy.)

Your chocolate sauce sounds great, and I'm sure I'll try it soon!

When I made my rosemary crackers, I did score them (actually I cut them up into the sizes I wanted). In the process I discovered they were still a bit soft (leathery) in the middle, so I put them back in for a while to get crisp. I like them leathery, but I'd made a huge batch and I didn't want them to get moldy on the counter or anything. I've been keeping them (and onion bread) in plastic bags on the countertop. Seems to be working fine.

[locolady]

Quick question - does tofu qualify as a raw food? I love the *idea* of going totally raw, but I'd hate to give up certain things (like tofu!).

[lalalimon]

Quick question - does tofu qualify as a raw food? I love the *idea* of going totally raw, but I'd hate to give up certain things (like tofu!).
Wow, that was exactly my question, I am about to look up the process of making tofu. Today I went to my local asian supermarket to buy fresh tofu or other soy bean products. Now they have so many I didn't know what to do or even how to read some of the labels, mostly due to language. I did notice that one package said pasteurized and I thought that it was heated, correct? They also sell buckets of tofu but now I don't know what to get. Is there a raw tofu? I did buy soy bean sprouts.

I'm very new to raw, still trying to adapt and haven'y bought any books, but planning on it. I have been scanning many books i also like reading reviews. I don't want to end up with a book that is too common sense like take a piece of cantaloup and blend (i have seen some like this). I am very creative in the kitchen and live off making cakes and latino ourderves & buffet foods. (i know not raw, but I am new) Well I do want practical recipes and no I don't have a food dehydrator but my grandmother does, so I plan on using it when I visit her (still in college, money is tight). I have a blender and I'm buying a food processesor now (needed it for my cake bussiness, mostly for nuts and crushing stuff)

[mtmouse]

Grind walnuts up in food processor to very fine pieces. Add a bit of ground fennel, salt, pepper and some nama shoyu (or braggs).

TeePee,

I had my second serving of raw pizza tonight. Turned out great! (And, BTW, I used some of my previously frozen crust, and had no problem with that at all. No funny taste, no problems handling it.)

AND I put on some of your sausage! (In addition to the cheese layer and the sauce layer and then spinach leaves, sliced mushrooms, and thin-sliced red onions.) It was very tasty. I used whole fennel, and I made such a small amount that the fennel seeds didn't get chewed up much in my food processor, so the "sausage" taste mostly came when I bit down on a whole fennel seed. But the walnut pieces tasted really good! And looked pretty on there, too.

I still have basically two servings of crust left. It's nice to know I can freeze it successfully.

Hope your BF appreciated your raw menus!

[TeePee]

mtmouse,


That's good to know on the crusts. I still have a ton left after having it two nights w/ BF and I halved the recipe. The "sausage" adds a nice touch. I just put the cheese hummus, tomatoes, fresh basil, drizzle olive oil, sausage. So good, and SO FILLING!!

I am finding out that even when halving the recipes, I end up with so much more than I need or want!! It is difficult to process small quantities. I had already ground fennel.

Off to make my almond milk!!

[mtmouse]

My crust was sprouted buckwheat/soaked flax/veggies. Hopefully other types of crusts will freeze well too.

And I hear ya about the quantities. It almost makes me want a small food processor!

And I have to say, the Vita-Mix is getting more and more appealing with every passing day. And I thought to myself before: who would pay such big bucks for a BLENDER? In fact, I said it just last week! Famous last words. :p

Those of you who do have a Vita-Mix, how does it do on small quantities? What's the low-high quantity range of good result with them?

Just having my banana-strawberry-peach ice cream sundae with nuts and chocolate sauce now! :D

[mtmouse]

My spiral slicer arrived today! I immediately whipped up one serving of marinara sauce in the blender and served it over angel hair zucchini. Boy, that was good!

I've been eating 99% raw for several weeks now, and I've been having my marinara or pad thai sauce on hand-cut julienned zucchini. There's really no comparison in terms of satisfaction to the angel hair. I'm still not thrilled about having all my food room temperature or cooler, but just the texture of the tiny strands and the way the sauce can coat each one makes it so more palatable.

I'm excited now to try yam chips. I even bought a turnip and a rutabaga for the day when my slicer got here. Now I have to figure out what to do with them, LOL.

But, at least one hour after unpacking the thing, definitely no "buyer's remorse" here! :)

[Sim]

[QUOTE=mtmouse]My spiral slicer arrived today! I immediately whipped up one serving of marinara sauce in the blender and served it over angel hair zucchini. Boy, that was good!
I'm excited now to try yam chips. I even bought a turnip and a rutabaga for the day when my slicer got here. Now I have to figure out what to do with them, LOL.

Hi Kathy~ I'm just curious: did you get a Spirooli or a Saladacco? I have the Saladacco and I love it too! But is seems like the Spirooli makes thicker "spaghetti"...being the good raw foodie that I am, I'm almost ready to get the Spirooli so I can have both!
I made the frilly chips with the Saladacco from butternut squash and I didn't marinate them or add anything...they were wonderful BUT I think they were too thin for dehydrating. On the other hand, I dehydrated eggplant for chips, also without marinating, and they were terrific too, but I cut them by hand to make them a little thicker than the Saladacco gets them. Oh, this is so much fun...the experiments, failures and successes, are all good.

Right now I'm dehydrating Onion Bread quiches, little nests that will be filled with a spinach/mushroom mixture (from RAWvolution)...they look great. I have twelve of them...it's for a special dinner. And I experimented and made a Cream of Zucchini soup that was sooooo yummy. It had zucchini, celery, lime, avocado, garlic, water...blend. Garnish with cilantro. A gorgeous green. Each ingredient could be tasted in each spoonful. It felt amazing and it felt fresh. What an interesting way of eating---and not cooking---this is. But I agree that not having any hot food in the winter (I'm in CT) is a little strange and I'm a bit wistful for the heat. So sometimes I have a cup of very warm lemonade or peppermint tea. But I've been 100% raw since breaking the cleanse (well, since the veggie broth of breaking the cleanse) and I've not looked back. I am convinced this is the better way to go! I wish I lived in California to take part in all the interesting events that take place out there. Maybe there's a trip for me in the future....

I highly recommend a simple little book, Jennifer Cornbleet's Cooking for 1 or 2 people. The amounts are just right, the recipes very simple versions of the gourmet 95-ingredient ones that I love but that sometimes strain my pocketbook and my schedule. The Cream of Zucchini soup came from her book, as do my Not Tuna paté, (which is just as good as the more complicated versions) and her recipes take care of the problem of leftovers. There are none! My daughter is 90% raw and always shares dinner with me so I never have leftovers...drat! Ah heck, it's worth it...I'm so glad she's taking her health into consideration. She's almost 27; I wish I had found this way of eating when I was her age. But since I was only 5 years old when I had her, at 32, I'm still at a good point in my life to start eating healthier :D (Yes, of course I'm kidding;)

Enjoy the day, all. It's raining zucchini and avocados in CT. Hope your weather is better. Hugs to everyone :)

[mtmouse]

Sim,

I don't think I have the Spirooli. Mine came from Alissa Cohen and says it's "Joyce Chen" brand. I remember reading that hers was the same as something, but I can't remember which. I think it's the Saladacco.

I wondered about the thin slices being too thin for dehydrating. Wouldn't taking them out sooner help with that? Maybe not.

Anyway, I was hoping it would work for potatoes and beets, because I can't slice them (I've only tried beets) thin enough by hand. They taste "hard" rather than "crisp". Know what I mean? Especially after a day or so post-drying.

Anyway, even if the thin slicing can't be used for chips, I'd be happy with the angel hair! And it looks like the ribbons can make a beautiful presentation for salads and garnishes. I'll let you know how my first chips turn out!

[kiropa]

hi all,

i just wanted to post an update. i have no idea how many days post 31-day cleanse i am -- maybe 10 days or so. but, i came down with pneumonia. i was/am so sick. feeling slightly human today (4 days later). so i had been eating mostly raw (had sushi once & thai soup once), fairly careful & then not eating at all for a couple of days. so, my post-cleanse regimen has been a success of sorts. meaning, i have not over-indulged too soon...

i ordered 'the box' from rawvolution before i got sick. i froze most things. now that i am back to eating, i have tried the asian nori rolls, some salad with yummy dressing, seed cheese wrap (i didn't like) & coconut fudge (divine).

i'm not sure it was worth the money, but it is an excellent introduction into what raw food is & can be.

i have fallen in love with avocados -- a little salt & pepper, right from the shell (mmmmmm). also, enamored with tomatoes & mangoes, yummy!!

sounds like everyone is doing awesome -- keep on keeping on!

kim

[Res]

Kiropa sweetie, so sorry to hear you ended up with pneumonia. *hug* This flu is nasty. My instructor at school had the flu that turned into pneumonia. Glad you're feeling a bit better but don't push yourself because it's going to take a bit of time to get back to being 100%.

Don't ya just hate it when people mother you? ;)

That box of goodies sounds good but the cost does seem a bit up there. I might do as you did and try it once just for the heck of it. A "pampering" in a way. :)

Love,
~Res

Res waves to all her buddies who are eating http://www.kurts-smilies.de/wink2.gif
mc Day 1 ;)

[arichards91701]

I finished my cleanse four days ago and am still feeling good! I have begun a healthier diet also! I do have on question...How soon can you do the cleanse again? I know you can do it up to four times a year, but is there a suggested recovery in between like a month, 2 months? I would like to start again in three weeks, but don't want to hurt my body either. Thanks for the help.:o

[Res]

Straight from the lastest Newsletter: :)

6. How frequently can I do the Master Cleanse?

Q: I'm wondering how quickly I can go back on the cleanse? My arthritis
felt almost non-existent while I was on the fast, and now that I am
finished, it has come back fast and furious. By the way, I have no more
taste or cravings for caffeine, alcohol or soda pop!

A: Congratulations on the benefits of your cleanse. Burroughs says
three or four times a year. What's crucial is that you have enough alkaline
minerals (mostly calcium and magnesium) to neutralize the acidic toxins
your body is releasing. If you don't have enough, your body will try to
take if from your teeth or bones! Victoria Boutenko has a wonderful new
book out called "Green For Life" which talks about drinking green
smoothies. They are a great way to build alkaline reserves as well as a
strict vegetarian diet.

[kiropa]

let me tell you all about my raw creations...

i have made & thoroughly enjoyed:

cauliflower cous cous
zucchini pasta w/ pesto
guacomole
salads galore/salad wraps

raw rocks!!!!!!! even my meat lovin hubby enjoyed the cauliflower cous cous & guac!

kp

[TeePee]

HI Rawesome people!!

I found this recipe and made it Sat and again tonight. It rules and is THE EASIEST I've made so far!! It is with mushrooms and I NEVER touched a mushroom prior to raw. NEVE SAY NEVER!! It was on Gone Raw. Herb Encrusted Mushroom Steak. Unbelievable. Okay, I ordered "the box" from RAWvolution. Supposed to come tomorrow!! I couldn't resist the BIg Matt!! And I really don't feel like making it!! Will let you all know how it is!!

Try this one!
Hugs!!:)

http://goneraw.com/recipes/125-Herb-Encrusted-Mushroom-Steak

[mtmouse]

TeePee,

That looks wonderful! But the recipe says to slice thin, but the picture sure looks like a thick slice. Did yours look like that? :confused:

I have "calzone" in my dehydrator right now! I was planning to eat it for dinner tonight, only to discover that once filled I was supposed to dehydrate it for another 14-18 hours!!!!! :p So now it's on the menu for tomorrow, LOL. I may try crepes with strawberry sauce at that time, too. :)

Also making Swiss cheese and onion bread.

[TeePee]

I just used the pre-sliced mushrooms. I never ate mushrooms in my life. So the less I had to touch them the better.

Tonight I made raw food real world CHOCOLATE PUDDING!!! To die for. Even my 7 year old daughter, who won't touch a thing raw, helped me make it and ate it!! yummy!!!!

Got the box!! Big Matt with Cheese rocks! The pickles and mustard tasted incredible to me.

[mtmouse]

Well, were they sliced thin like the recipe calls for, or thick like the picture shows?

:)

[mtmouse]

Okay, you all!

I have just got to say: Sim's chocolate sauce ROCKS!

http://www.therawfoodsite.com/forum/showpost.php?p=31210&postcount=1022

I've made it several times already, but tonight was the best. I used half dates and half maple syrup, letting the dates sit in the blender for a while before blending them. It turned out velvety smooth and thick and just divine!

But I guess with MS it's not technically raw, right? I think next time I make it, I'll do just like tonight, but try half agave instead of MS. (But then it might need the maple extract, which isn't raw either! :o And I think the maple flavor in the sauce is really what makes it.)

Anyway, I've made my own chocolate sauce for years (with evaporated milk), and this beats my recipe hands down! I am in complete awe.

And, you know, Sim, when you first exclaimed to the list that you saw no reason to eat other than raw I kind of envied you for your commitment. Now, having tried so many raw recipes (and having finally discovered soaked grains), I have to say I feel exactly the same way! I'm completely satisfied. I still don't consider myself a fanatic, and I'm sure I'll accept cooked stuff when we visit MIL and such, but at home, for me, there doesn't seem to be anything I want that I'm not getting eating this way. I am so shocked with myself. :eek:

[Sim]

Quote from Kathy~
And, you know, Sim, when you first exclaimed to the list that you saw no reason to eat other than raw I kind of envied you for your commitment. Now, having tried so many raw recipes (and having finally discovered soaked grains), I have to say I feel exactly the same way! I'm completely satisfied. I still don't consider myself a fanatic...but at home, for me, there doesn't seem to be anything I want that I'm not getting eating this way. I am so shocked with myself. :eek:[/QUOTE]

You are the best, Kathy! I do get kind of "exclamatory" don't I? :D
But as you wrote, I too am shocked that I'm actually telling people I'm a raw food vegan. Me, the original "I'll have the whole cow, thank you," patron in a steakhouse restaurant. I have never in my life felt this well, with no worries about what I eat, how much I eat, whether or not I'll have a food hangover, and is any of my intake actually killing my health. I don't whether I'd describe myself as "committed" anymore...I sort of actually just shrug and say, "This is how I eat now," when others still give me those, "I can't believe you're not having any (fill in the blank)" looks. I don't put any effort into [I]not[I] eating anything, only into what I'm preparing for the next few days ahead so that I don't get bored. Does anyone else feel this way? It's been only two full months of raw eating plus my 40 day cleanse before that, yet I know I'm a different person. Why spend money on a shrink when you can spend it on organic veggies and a VitaMix? :)

I've discovered a few things, kids, that I'd like to share and tell me (tell us all) if you've found the same to be true: different cookbooks offer different amounts of prepared food, using much the same recipes but with very different results. For example, I like Matt Amsden's RAWvolution so much, but he uses nama shoyu in everything in great quantities and I have definitely discovered that the shoyu does funny things to me. So now I use wheat-free tamari instead and much less of it than he insists on. Also, his recipes make huge quantities of things. Not necessary in a one-raw foodist household. I've made two different recipes of falafel, Complete Book of Raw Food's was the better, instead of Matt's. I love Jen Cornbleet's Cooking for One or Two because he recipes are the basics of raw eating in manageable amounts. Her raw apple pie (with the Walnut Crust) was awesome and exactly right. Raw food not-cooking can be very gourmet, with young Thai coconut water and Nama Shoyu and shitake mushrooms that need to be soaked...or not! If you don't have Thai coconuts, leave the ingredient out and use good water or celery juice. No nama? Use Bragg's. No shitakes? Use white button mushrooms. It doesn't really matter, except if your intent is to make a truly gourmet meal to impress. At 7pm, I just want to eat something that tastes great and is fairly simple. On the weekend or if we're having company (so rare!) I'll make the effort to do something fab. But since no one knows the difference anyway, good is good and it's always good enough. I think we need to remember not to let ourselves get too crazy so that we don't have to feel commited to this way of eating, we just have to enjoy it so much that we don't need to think about how we used to eat.Ooooh. I'm so preachy today. Must have been that whole avocado I just ate with a spoon and some sea salt....have a beautiful day, everyone! And just for the record: I love you all!

[Res]

Now *I'm* the one who shouldn't be in here. Did I hear ch- cho- chocolate? :eek:

[mtmouse]

Get outta here right now, RES! (Do we have a "shakes finger and tsks" emoticon?)

And no, we NEVER said the "ch" word! :D But my crepes with strawberry sauce weren't bad today!

Now you go to your room and be a good girl and slurp a little lemonade. We'll give you the key to this room after you've had a little time-out! 8)

[darjeelingirl]

Hey y'all,

Long time, no post - but I've been lurking. Busy busy 'round here with school and all...

Speaking of chocolate, we've been indulging in the dark chocolate ganache tart from Real Food Real World - I'd share the exact details, but I'm afraid of copyright laws? No matter - go buy the book - this recipe alone is worth every penny!

But it's only 3 ingredients:

cocoa powder
maple syrup (using the left over from the fast)
coconut oil

mix and mmmmmmm! It gets firm and set over night - it's supposed to go into a pie crust, but why bother? :rolleyes: It would be great to dip bananas and strawberries in before it sets. It's sooooo rich and creamy!!! :p We each get one spoonful per meal for dessert. I'm on a quest for itty bitty sauce bowls (like the smallest Japanese sauce bowls) to serve it in. My kids are really thinking that going raw aint so bad...

Here's a question, besides making a pie crust from the leftover almond meat from making almond milk, what can I do with it? I'm getting a freezer full of that stuff.

MMMMM! that reminds me of the raspberry cream smoothies (with spinach, no less!) we've been making for breakfast. Life tastes good!

Hope you're all doing well!

[darjeelingirl]

Here's another question -

Who - before or after the cleanse - has altered their water supply with a filter of some sort? Anyone invest in a whole house filter? Which one? Anyone use a distiller? What info did you find/use to make your decision? I've been researching cause I'm getting really sick of all the water bottles we're throwing out... Plus I'm not convinced it's as pure as it claims to be on the label! I'm also concerned about the chlorine and fluoride when bathing... The smokers patch and hormone patches soak into people's skins, why not bath water? Any thoughts, info?

thanks,
d.girl

[mtmouse]

Here's a question, besides making a pie crust from the leftover almond meat from making almond milk, what can I do with it? I'm getting a freezer full of that stuff.

I'm saving mine, too, with the intention of putting it into some kind of sprouted grain dough for pizza or bread or whatever. But so far I keep forgetting! :p

[Res]

How bout giving yourself a nice facial? :)


I'm uh...gonna go http://www.kurts-smilies.de/undwech.gif

[mtmouse]

Oh no you don't!

I save my GREEN SMOOTHIES for that! :p

[mtmouse]

I found this recipe and made it Sat and again tonight. It rules and is THE EASIEST I've made so far!! It is with mushrooms and I NEVER touched a mushroom prior to raw. NEVE SAY NEVER!! It was on Gone Raw. Herb Encrusted Mushroom Steak. Unbelievable.
http://goneraw.com/recipes/125-Herb-Encrusted-Mushroom-Steak

Wow, TeePee!

I guess where you will go, I will follow! I made this tonight too. One thing I absolutely love about it is that you can make it at the last minute! No thinking several days ahead to sprout grain and then dehydrate something for 50 million hours, LOL.

And I found it really delicious, too! And beautiful! (Have to wonder, though, maybe it's something only a raw foodie can love? DH wasn't as impressed as I am. :p )

But for me it's a keeper!

On another note, I think I'm giving up on grain-based "dough" used to wrap stuff. I made crepes with strawberry sauce where the crepe was just processed and dehydrated bananas, and that worked out okay. But when I try the grain-based recipes, I can't get the texture dry enough to get off the parchment without getting it too hard to roll up, and it cracks.

It might be because I use parchment instead of Teflex sheets. Maybe there's something about them that allows for more even drying.

At any rate, my waistline is expanding anyway, and I suspect it's because of my love affair with grains again now that I've discovered sprouting! :) So it's probably just as well that I go back to more straight veggies and fruits. Sigh. :)

[Res]

Res hides in the corner taking notes... http://www.freesmileys.org/emo/chores033.gif

[Sim]

From mtmouse:
"
At any rate, my waistline is expanding anyway, and I suspect it's because of my love affair with grains again now that I've discovered sprouting! :) So it's probably just as well that I go back to more straight veggies and fruits. Sigh. :)[/QUOTE]

Don't worry, Kath, it's all in the discovery! I've been reading and found out that one out of every three women (33% is a lot of women!) have weight gain associated with grains! For me, that means that I allow grains only once per week and that includes Nama Shoyu because of the wheat. I've been using Bragg's or wheat free tamari instead and it DOES make a difference. And everything is just as tasty. We try and try...and still keep trying. Yay! That's why we're all so fantastic! :D

Res~ Happy cleansing!!!

[Res]

Have to chime in here. :) I'm one of the 1 in 3 who gain weight eating grains. I love bread, oats, rice etc - but every time I eat them I gain weight. If I stay away I don't. Dr Mercola says "Don't eat any grains!" :mad:

In my case it looks like he's right but geez - french bread, irish butter, spaghetti, antipasto and a glass of Petite Shiraz? :o *sigh* I'll probably still do this once in a while.


Sim: :)


So back to the raw books: If you had to get one only, which one would you recommend?

I hope everyone is doing well. You guys are the best! :D

Love,
~Res

[Res]

Did you all see this? :eek: It's from Peter's new Newsletter. :D

2. Raw banana cream pie recipe

Soak 1 cup of almonds for 12 hours and drain off the brown water. Rinse
well.

Make the crust

Place 1 cup of almonds in a food processor and process until finely
chopped

Set aside the finely chopped almonds in a large bowl.

Take 1 cup of pitted dates and place in the food processor.

Add 1 tablespoon of cold-pressed olive oil or coconut oil to prevent
dates from sticking

Add 1/2 teaspoon of orange zest (the skin of the orange without any
white part)

Optional: Add the juice of 1/2 of the orange to make the batter softer.
Food process until the dates form a ball which spins around the
container

Remove and place in the bowl with the almonds.

Mush together the nuts and dates with your hands until well mixed.

Press the crust into a pie dish.

Filling

Fill the pie dish with sliced or diced bananas.

Make a cream filling using pine nuts or macadamia nuts:
1 cup of pine nuts or macadamia nuts,
1/4 cup orange juice, and
2-4 dates blended in a blender until super smooth and creamy.

Pour the cream filling over the top of the bananas and indulge!

YUM!!!!!!!! http://www.kurts-smilies.de/essen.gif

[mtmouse]

Yeah, and then I found the recipe for raw rye bagels, and now I'm sprouting rye! LOL.

This weekend we went to MIL's and I ate cooked stuff at every meal, for the first time in a long time. Can't say the sky fell in, and while I did go into the "oh, what the hell' mode and made pasta last night for dinner, I'm now looking forward to switching back to raw. I enjoyed the hot pasta for the first two or three bites (and then it wasn't much hotter than my out-of-the-dehydrator raw food), but the raw seems so much more fresh and appealing.

(And Res, even your yummy-sounding dinner didn't send me a zing. Boy, I tell you, things have changed around here!)

However, I do need to limit those grains. First thing will be to have them only once a day, and not that much. I'll stop making the complicated raw dishes with crusts--they're too involved anyway. And if my rye bagels don't really send me, then I'll just stick to sprouted cereal in the mornings (I DO love that).

I'll keep you posted! Good eating, rawsomes!

[Res]

Wait! What? Sprouted cereal? Do tell!

[mtmouse]

Sprouted cereal is yummy! It's basically just soaking grains.

Oats are the fastest. You just take whole oat groats or steel-cut oats (I prefer the latter) and soak them overnight, just like you would with nuts. In the morning drain them (I think some of the starch goes out with the extra water) and then have them in a bowl with fruit, nuts, a little agave, and almond milk. They're very chewy and satisfying, IMO. (Course, we all know what my opinion's worth, LOL!)

Buckwheat is the next fastest. Soak them around 6 hours, then rinse occasionally and sprout for half a day or a day until a little tail appears. Then same thing. I don't like this as much, because it tastes kind of dry starchy to me. However, I think buckwheat is the BEST to make grawnola. When steel-cut oats are soaked and then dehydrated, they turn hard like Grape-Nuts. But when buckwheat is soaked and then dehyrated, it has a very satisfying, very light crunchy feel.

Very yummy, but slower, are wheat, spelt, and rye. Soak overnight and sprout for 1-3 days and eat as a cereal as soon as they're chewy enough for your tastes.

That answer your question?

[Res]

Drooling... http://www.academictips.org/forums/images/smilies/drooling.gif

Does that answer your question? ;)

Going to have a nice cup of lax tea - I'd prefer the buckwheat. :o

*Smooches*
~Res

[mtmouse]

Ooooh, and here you sucked me right in and I answered your "harmless" question! How am I supposed to know you aren't supposed to be in here? I hope that tea works REALLY well! :D :D :D :D :D

[TeePee]

Hi everyone!!

Wow!! I have missed so much!! My back was out all weekend and now I'm trying to catch up on everything!!

darjeerling, did you figure anything out on the water?? I too am sick of the bottles. I bought a PUR filter, but I know it doesn't take out flouride. I use bottles of Fiji to take to work. Also bought a cheap showere filter at lowe's that you can use existing shower head with $20. I WOULD LOVE TO GET A WHOLE HOUSE FILTER!!

I had the "box" last week and it was GREAT!! Big Matt ruled, no bean hummus, greek pizza, etc....is was all good!!!

Have not make anything exciting due to not being able to stand up!!! Keep those recipes coming...

:D hugs

[Res]

Teepee and Kathy (:p) Looks like everyone went back to real life. :)

Teepee how are you feeling? I just saw your post and hope you're doing ok. Take care of that back. Does this mean you get to continue to order the boxes from Matt? ;)


Kathy: The tea worked quite well thank you. lol ;)

I hope you're all doing well. I miss this thread and the camaraderie. I will be back here trying all these recipes ya know! I'll have a few of my own to share. :)

Love to all,
~Res

[mtmouse]

Yeah, real life is fun! LOL. How much longer do you intend to cleanse? Seems like it's been a long time already.

I just ordered Matt Amsden's book and Cornbleet's book (raw for 1-2 people) along with the cheapest raw cacao powder I've found online (at amazon.com).

Last night I dug one of the frozen pizza doughs from last month out of the freezer. Made its toppings and all around 3:00 and put it in the dehydrator, and by the time we were ready to have dinner at 6:00 it was warm enough and tasty.

Tonight, though, I'll probably eat some cooked stuff. DH is coming off a cold/flu and is finally feeling better, and what does he want? "Something heavy and greasy". :p So we'll grill lamb and bake yam chips, but I did get him to agree to having some spiralized zucchini on the side in addition to his salad. He thought I could "warm it up a bit". I thought I'd spiralize it first and stick it in the dehydrator, then add some oil and seasonings and see if it would fly. If not, he'll probably nuke it! :)

For me the very hardest thing in raw is figuring out what to eat when. Well, figuring out when to start making what to eat when. Some things take days (if they have to be sprouted) or overnight (if they have to be soaked). And then if I end up with too much it's hard to get excited about it later.

I did make some yummy chocolate candy, though! I'll post about it another time.

[darjeelingirl]

WOW what great recipes around here. And the grains thing does me in too! But I crave them! I shall continue to pursue my quest of sprouts - non-wheatish ones.

Res - In order to make my after the cleanse experience even greater, can you please tell me step-by-step HOW you get all those cool smileys IN these posts?:confused: When ever I do it, only the web link address shows up. :( I was pulling from freesmileys.org. Any help would be balm to my smileyless soul :o

Filtered water - the search continues, but I think I'm getting close. Here's what I've learned:

Distillers take everything out - good and bad so there are some liquids to add to put the good stuff back. Distillers are VERY expensive whole house wise.

Reverse Osmosis -probably the best, but use 2 gallons of water to make 1 gallon of pure water. hmmmm...

Filters that are *only* carbon based make bottled water quality but it is not pure. For PURE/spring water you need some other type of filter as well.

Today a fellow from a local company is coming by and I will find out more about that.

http://dakotawater.net/index.html

I talked to his wife/assistant for quite a while yesterday and she wasn't all sales-pushy but informative and honest, so I'm hoping for some resolution in this drama.

It's looking like I will want to get a DECHLORINATOR for the whole house - for bottled water quality and a reverse osmosis for the kitchen for drinking and cooking.

My only dilemma is where the water softener fits in to all this. We have non softened cold water in the house for drinking, but you need to have softened water for the RO unit...

And why it all still needs to be softened and then the RO takes the salt out anyways, I don't know....

It's so complicated...

And so, RES, I NEED a really cute but utterly confused smiley here.

[TeePee]

Hi All,

Yes, Res, the back thing comes and goes. I was home yesterday with my daughter who was sick. I got soo much done!! I came home today to my dehydrator FULL of corn chips, sweet potato chips, pizza crust, and IGOR'S CRACKERS!!! Well Igor has my vote!!! The recipe is in "Raw Family", but I didn't use all the spices, except the caraway seed. IT TASTES LIKE RYE BREAD TOAST!!! I am in heaven!!! I just inhaled it with tomatoes with lemon, olive oil, basil and loads of garlic!! I will have to get the recipe on here but it has grated onion, celery, ground flax, caraway basically. LOVE IT!! If I had more onion, I would be starting more right now, because it won't last thru the night!!!

SOOO nice to come home on a cold rainy day to a full warm Excalibur!!!!8)

[Res]

Running out the door to class - I'll be back.

pizza crust???? :eek:

[TeePee]

Res,

Raw food, real world pizza crust. squash, walnuts, flax. yum.

[mtmouse]

IGOR'S CRACKERS!!! Well Igor has my vote!!! The recipe is in "Raw Family", but I didn't use all the spices, except the caraway seed. IT TASTES LIKE RYE BREAD TOAST!!!

On that same note, I love the rye bagel recipe in Living on Live Food (Cohen). It's basically sprouted rye, minced onion, salt and caraway if I recall correctly (cat's on my lap so I can't look at my book :p ). Pressed into bagel shapes and dehydrated. It actually tastes like a crisp crust and a soft inside! And delicious taste.

And I've made a pizza crust from that book, too. It was sprouted buckwheat and soaked flax seeds. It was a bit too prone to breaking for my liking, so I'm now sprouting some wheat to see if it will make it more pliable (buckwheat has no gluten, which I think is responsible for it being so friable).

I'll let you know how it turns out!

[TeePee]

I need to learn how to sprout. I tried to sprout garbanzo beans to make falafel, but after serveral days, I don't think it worked. but the had a bad smell. Need some direction on this.

I got a new book Raw in Ten Minutes by Bryan Au. Haven't tried much yet, but I think I may get up and make his oatmeal.. It is just almond milk with ground flax seed and maybe put some cinnamon. Let you know!!

[mtmouse]

I have done a lot of sprouting, and I can tell you that you want to use sprout bags. I like the ones Alissa Cohen sells. They're pricey ($8.95 each, I think), but they are synthetic and you can see through them, so you can tell what's happening and they drain easily and clean easily and dry easily.

The others I found for $5 each are something heavier like muslin. You can't through see them, they're harder to open, they're harder to clean, they hold the water longer (in some ways that's good, but not worth it IMO), they're harder to drain, they're harder to dry.

You can also use sprout bags to make almond milk and apparently to make juice if all you have is a blender.

The old sprout system I used to use was glass jars with plastic strainer-type lids. Cheap and easy, but not nearly as nice as the synthetic sprout bags. I do a lot of broccoli and/or alfalfa seed sprouting, and I would say my final crop is probably 4 or 5 times larger than in the jars.

All that said, I've never tried to sprout beans, and I think it's kind of hard, and some of them won't do it and have to be used just soaked. Alissa Cohen says with garbanzos to soak them 12 hours and sprout for 3 days, rinsing 3-4 times a day. Because they're so large, after soaking you could probably sprout them in a colander or strainer.

Also, apparently nuts like almonds won't actually sprout, so you just use them soaked.

But sprouting seeds and grains is really fun, easy, and worth it!

[Sim]

Ooooh, I've missed you all!
Sprouting, rye crackers, bagels...my heroes :)
But those are all the things I just cannot have! TP, last time I came home to an Excalibur full of wonderful dried things, it took me 3.2 seconds to un-full it with my appetite! So now, I'm being extra careful about what I choose to make. Onion bread...oh my. there just isn't enough to satisfy the craving!
I had been sprouting with the glass jar method and yes, it works fine BUT the yield is too small. But the chick peas DO sprout, just take a lot of time. I wanted to make falafel so I did it well in advance because they also take a long time in the dehydrator. After reading more about sprouted legumes, I 'm not sure they're so healthy...some controversy there. So once in awhile only, for me.
Wow, Darjeelingirl! Thank you for the information about whole house filters. I had no idea it could be so complicated? Keep us informed about what you find out further. Very cool.
On another note: recipe books. Raw Food Real World has great information but I'm finding the recipes to be so chi-chi, very expensive, a bit unrealistic for a normal household. Anyone else find that to be true or am I just a wuss?

And my find for the week: I'm joing a CSA and I'm so excited! Community Supported Agriculture is the way to go! You can get a week's worth of ORGANIC fruits and veggies for about 18 weeks for about $20-30 dollars per week! Is everyone aware of this and am I the only geek who didn't know? Go to Localharvest.com and plug in your zip code and you'll find the nearest participating farms. Just check to make sure you're not looking at a conventional methods farm. The way it works: you buy a "share", which means you pay up front for the season, which is how the farm can afford to run. Each week you pick up (or some places have pick up points closer to your home) a box of fruits and veggies. Yes, you're at the mercy of which crops are performing best, but in general, it works perfectly. I spend so much money on organic stuff that my $26 per week will be a total bargain! And it supports local farming, communities, organic farming methods, and gives kids the understanding that our food doesn't really grow in the back of supermarkets!
Off to shovel snow, kids. Have a great weekend!

[MidLifeCleanser]

I gave my MC book by Stanley Burroughs to my sister. I forgot to write down the exact re-entry eating recommendations after the MC. Can someone direct me to a post where I can find the first 3 days after the cleanse. Or if you could post the information here?

I am on Day 14. Planned to stop after Day 15 but may go for another few days. Haven't decided yet.

[mtmouse]

Here's what you want, from the General Help for Newbies thread.

http://www.therawfoodsite.com/forum/showpost.php?p=25587&postcount=46

[MidLifeCleanser]

Here's what you want, from the General Help for Newbies thread.

http://www.therawfoodsite.com/forum/showpost.php?p=25587&postcount=46

Perfect. Thanks so much.

[Res]

Feeling awful yesterday and today. Par for the course, eh? :) My weekend plans went down the drain so I'm babying myself. Lots of movies and no activity.

So, I'm going to buy a new dehydrator - my old one is really wiped out and it's around 20 or more years old. So, I keep hearing "Excalibur" and want to pick your brains on where you got it and what you think of it etc.

Whaddya think?

Love,
~Res

p.s. I'm so proud of you all. I *love* reading about your food. hahaha - I love your committment to yourselves because if you don't take care of you who will? As you take care of yourselves you're enabling yourselves to take care of others and that absolutely rocks! :D

[mtmouse]

Well, Res, while everyone else is busying themselves with answering your food dryer question (I'm still working with a 30-year-old homemade one, so I can't help there), I'm going to pick your brain about the Vita-Mix!

I'm pretty sure you said you had one.

I looked them up and it looks like you can't take them apart. You're supposed to put water in them and whir and that's how you clean them.

Is that true? Does it work?

And, if it works, that must mean the blades don't come off the container. Do you still have the same kinds of problems as with all blenders, of how to pry out the stuff that's stuck in the bottom underneath the blades? If you can't take it apart, how do you get that stuff? Do you still ruin lots of plastic/rubber spatulas trying to dig stuff out? (If I didn't, that would go a long way toward the price of the Vita-Mix, LOL!)

I think I asked before, too, but never got an answer: will the Vita-Mix work on little amounts of stuff? Like making a sauce with just 1/2 cup of macadamias and a tablespoon or two of liquid? My el cheapo blender often just throws everything onto the walls of the container and spins merrily in the middle, accomplishing nothing whatsoever. :p And it never produces a truly creamy result, no matter what I put in there.

So I'd appreciate a frank description of the good and bad points of that particular piece of Fort Knox, if you would! :D

[darjeelingirl]

So, I'm going to buy a new dehydrator - my old one is really wiped out and it's around 20 or more years old. So, I keep hearing "Excalibur" and want to pick your brains on where you got it and what you think of it etc.

Whaddya think?

Love,
~Res



I have the Exaclibur! I bought it from Amazon. I like it, but it didn't come with very helpful instructions - I bought a bunch of dehydrating books to supplement.

I also had to buy the teflex sheets to go along - I bought those from Alicia Cohen (sp?)

My understanding is that the Excalibur is best because it blows the air along side the food not from the bottom up so that all trays get equal air. The temperature knob has lots of options and goes as low as 95 degrees - which is good for some fussy foods. MIne is a 5 tray without a timer. But a timer sounds handy and they do have a model with a timer. I have stickies all over the kitchen to keep track of how long to dehydrate, sprout, ferment (rejuvalac) - a timer would eliminate one of them :rolleyes: And if I bought one again, I would go for more trays, believe it or not. You can always add a new food (and another sticky note) through out the week.

[darjeelingirl]

I'm going to pick your brain about the Vita-Mix!

I looked them up and it looks like you can't take them apart. You're supposed to put water in them and whir and that's how you clean them.

Is that true? Does it work?

And, if it works, that must mean the blades don't come off the container. Do you still have the same kinds of problems as with all blenders, of how to pry out the stuff that's stuck in the bottom underneath the blades? If you can't take it apart, how do you get that stuff? Do you still ruin lots of plastic/rubber spatulas trying to dig stuff out?

will the Vita-Mix work on little amounts of stuff?

I have a Vita Mix, I'll chime in!

Yes, that's true. And you shouldn't put it in the dishwasher either. I have found that if I wash it out right away, its no problem. I don't always have to do the soap and run it in the blender thing every time either. Just a hot water rinse does it - I'm thinking it's the space age plastic - things wash out easily. The one time something was stuck after cleaning at the bottom, I used a long handled baby bottle scrubber and scrubbed it out just fine.

I also bought a bunch of long handled spatulas from Amazon made by Tribest to scrape stuff out ($6ea)

There is some residue on the very bottom that I never get to use and have to wash down the drain, but the speed, power, and warranty make up for its weaknesses in my book (Weaknesses: cant get the stuff in the bottom easily for using, very tall, loud. Strengths: power, variable speeds, easy to clean out, durability).

To be honest, I use the Magic Bullet for little stuff because I don't want to wash out the Vita Mix for a little thing or it's already busy with something else.

[mtmouse]

Thanks for chiming in, darjeelingirl! Hopefully others will too.

Should I also/instead look into the magic bullet? Because I'm the only one eating raw here most of the time, and because I don't really want to have many leftovers, I do a lot of small-quantity preparation.

[darjeelingirl]

Thanks for chiming in, darjeelingirl! Hopefully others will too.

Should I also/instead look into the magic bullet? Because I'm the only one eating raw here most of the time, and because I don't really want to have many leftovers, I do a lot of small-quantity preparation.

I wouldn't. I bought it before the cleanse/vita mix. You know, the 2 for 1 thing - call now operators are standing by? Since then I've read horrible reviews about it. The blade assembly is made of plastic in the cup and in the motor part. I don't expect it to last very long. Since we have 2, I figured what the heck and designated it as the 'Kids blender". That way I can encourage them to make smoothies and eat healthy and don't have to worry about it breaking (cause I expect it will!). Plus its easy for them to clean up - dishwasher!

I would recommend looking into the Tribest personal blender if that fits your case. It has good reviews on Amazon. Costs more than the bullet but will probably last as long a vita mix?

[darjeelingirl]

I've got another compelling question (no, it's not about almond pulp - but I'm still looking! :D )

I'm still detoxing!!!! Anyone else gone raw and enjoy wonderful s..l..o..w...t..o... detox symptoms? I have little pimples (some are popable) ALL OVER my chest, neck and back. They itch - what is that? I'm eating 100% raw - fruit+greens smoothie in the am, lettucy salad and vegs in the eve. The thing is, it's lasting forever and not going away with the "next mornings eliminations." I have NEVER had anything like this before. Anybody been around this block before?

[mtmouse]

Good idea, darjeelingirl!

I looked into the Tribest and it looks good. But then I had a light-bulb idea! (At least, I hope it turns out to be so.)

One thing I liked about the Tribest is that it blends "upside down". :) You know, it looks like you screw the cutting assembly onto the container, flip it, and blend it. Well, DUH! I can do that with my regular blender and a small glass jar with a Mason lid thread!

So before I buy anything else new, I'm going to try making some of my one-serving nut/veggie sauces in a jar instead of the huge blender container. You may have just saved me some money!

http://www.freesmileys.org/emo/dance004.gif (http://www.freesmileys.org)

And if not, then I can always revisit the issue. Thanks!

[Res]

Kathy:

It's partly true about taking it apart. There's a tool you can use but they don't recommend taking it apart unless you absolutely have to - which is heavenly.

Clean up is one of the things that pushed me over the edge to buy it. I've wanted one for decades. I went to the fair last year with my mind 98% made up that I was going to buy it and had saved for months. I put the guy through the ringer! I had him make just about everything - only I couldn't taste anything because I was on the cleanse. haha My son was with me and critiqued it all.

Lastly the guy made peanut butter in seconds - and I'm thinking "this is going to be hell to clean". He put 2 drops of dishwashing liquid in the container, 2 cups of hot water and turned it on high for about 30 seconds. Other than wiping the lid, the peanut butter was gone after he rinsed it out. That was it. I pulled out my debit card.

Clean up is a breeze, but when I'm trying to scrap the last of the peanut butter from under the blades I'm not getting every last drop. They include a Vitamix spatula. This might be what you're referring to. It's a minimal pain (if even that) to dig it out. By the way, the peanut butter, cashew butter is better than anything store bought including the natural stuff. YOU control what goes into it. The part I like the best is, you can leave it out and it never separates or spoils. No oil to mix back in. The guy explained it but I can't remember exactly what he said.

I've made raw vegetable soup in the vitamix. It was fantastic! And cleanup? ;) I've thrown in frozen berries with a wee amount of say apple juice and I have instant delicious sorbet. Blending, mixing etc is lightening fast. Because it spins so quick you're not buring out the nutrients in the food. It comes with a recipe book - but like we all do there are times you just forgo the recipes and throw in what you want. Its good for guidlines though. And GREEN SMOOTHIES? hahah - that's what I used to made my purple smoothies. Handful of spinach/cup of blueberries a bit of water and some agave nectar or dates. Yes, I liked it alot! ;)

Workwise - I can come home exhausted, throw together a salad and whip up soup in no time. I think the only negative might be the price - unless you look at it as an investment. It's not a juicer - it does blend, chop, make soup, you can even buy the container that grinds grain (I don't have that one "yet" :)).

Because of the way the container is made, a bit smaller on the bottom, you can work with small amounts as well. I made tahini - It was horrible tahini (not the fault of the vitamix) but it was a small amount.

Hope that answers your questions. :)

Love,
~Res

[Res]

DJGirl: thanks for the info on the dehydrator. I think I'm gonna do it soon. :)

Hmm, the bumps: Are you rotating your greens? There's something to it. Your body is obviously trying to get rid of something and it sounds kind of like an allergy.

Hang in there.

Love,
~Res

[mtmouse]

Thanks, Res. That's helpful.

I don't eat peanuts or cashews, but I do make my own almond butter. Usually in the food processor. It never gets completely creamy, and I always have to add some walnut oil to get it to actually turn from bits into butter.

I also made almond butter once in the Champion. We didn't like that texture at all, but in retrospect I think I used soaked almonds, and that was probably a bad idea. Have you ever tried almond butter in the Vita-Mix?

No, I wasn't thinking the Vita-Mix spatula--I'd never heard of it. I was referring to ruining all my spatulas on my regular Hamilton Beach blender--now that I think of it, it happens less when I'm trying to get stuff out (because I can unscrew the blade assembly) and more when I'm trying to push stuff down so it will engage the blades. Instead, my spatula engages the blades :p and I have to go through contortions to get it out, and I'm lucky if it's in one piece.

Since I had my "aha" moment about using a jar for my blending instead of the regular pitcher, I'm going to try doing my raw sauces and soups that way. Though I will admit, if the Vita-Mix actually makes a creamy raw soup, I'd be sorely tempted! But I would definitely have to do plan for that expenditure.

I hope others will chime in on their experiences as well!

[Res]

Kathy:

I havne't made almond butter - yet> But I think I'm going to have a nut butter day when this cleanse is over. The Vitamix makes the most amazing nut butters. My oldest son always heads right to the pnut butter when he comes over. :D It's so creamy and amazing. Again, because of how fast the Vitamix spins it does something that causes the peanut butter to not separate.

I hope others will chime in as well. I've touched the tip of the iceberg as far as what it will do. I garden so this year I'm looking forward to homemade fresh raw tomato soup. Life is good. :)

Love,
~Res

p.s. the Vitamix spatula is plastic and although it gets nicked a little, it doesn't get sawed in half. I know what you're talking about because I had spatula's that gave up their lives for the bottom of the blender. ;)

[Res]

DJgirl: Regarding the Excalibur, you mentioned that you'd go with more trays. Is this because of your family? I'm wondering if 5 trays is enough for me.

You also mentioned the sheets - it doesn't come with sheets? I've seen a couple of ads that state is has some sort of flexx sheet (can't remember right now). I'm glad you mentioned the timer - I'll look and see if any of them have one.

Thanks again! :)

Love,
~Res

[Sim]

[QUOTE=Res]DJgirl: Regarding the Excalibur, you mentioned that you'd go with more trays. Is this because of your family? I'm wondering if 5 trays is enough for me.

Hi Res~ Good to see you here!
Regarding the Excalibur: I checked out all the sites for best price but being the crazy person I am, I actually bought mine from the Excalibur site because it was the only place you could buy the 9 tray model with the timer. Is that important? Yes, I say. Sure, you could buy your own separate timer, but if the timer goes off and you're not at home, there could be a problem. With the timer, if you're not at home, it shuts off and when you get home you can continue dehydrating. How many trays do you need? Even if you're the only one eating stuff from it, 9 trays is the best. Dehydrated things go so fast and I absolutely love my 9 trays, wouldn't think of having less. About the sheets: they come with plastic mesh trays but for dehydrating "doughs", things like onion bread or crackers or Essene bread, you need something called Teflex or Parallex sheets. (The Excalibur brand are called Parallex; if you buy them from other sites, they're called Teflex but they're all the same: sheets that are washable and reusable). The sheets are used to start drying wet doughs and then can be removed after several hours when the dough is just dry enough to turn over. Again, I got my things from Excalibur directly and I love it all. I've found that my Excalibur dehydrates much faster than general recipes call for, which is a very good thing. Even at 100º, my things dehydrate quickly.

About the VitaMix: which model do you have? I know some models are $400, others $450 and yet other $500. What's the difference? My Hamilton Beach has been a good friend but it's time....plus the spatula-chewing thing is getting on my nerves!

Made excellent nut burgers from Matt Amsden's RAWvolution. One caveat: he uses way too much nama shoyu or Bragg's or tamari (whichever salty additive you prefer). His amountss yield a very salty result. Cut his amount of that ingredient in half (but not the other ingredients) and you'll be happy with the result.

Keep strong all...have some green juice!:D

[mtmouse]

About the VitaMix: which model do you have? I know some models are $400, others $450 and yet other $500. What's the difference? My Hamilton Beach has been a good friend but it's time....plus the spatula-chewing thing is getting on my nerves!

LOL, Sim!

How many spatulas do you think we'd have to save to make up $400? And yet here we all are, ready to jump in for just that reason! :D :D :D :D

[mtmouse]

Res,

And just when when when is "when this cleanse is over"? I wanna know about that almond butter! Waaaaah!

http://www.freesmileys.org/emo/confused003.gif (http://www.freesmileys.org)

[darjeelingirl]

[QUOTE=Res]DJgirl: Regarding the Excalibur, you mentioned that you'd go with more trays. Is this because of your family? I'm wondering if 5 trays is enough for me.

Even if you're the only one eating stuff from it, 9 trays is the best. Dehydrated things go so fast and I absolutely love my 9 trays, wouldn't think of having less.

Sims got it - I went with 5 trays thinking I have a small family (me and 3 kids), but the dehydrated stuff goes real fast! If I applied myself to keeping things stocked, and especially as I keep finding new recipes, that thing would be going 24/7/365! There's always nut to dry and cheeses to make (I'm with Sim on Adsems overkill with soy sauce!), fruits to dry, breads to make, crackers to make (again!). Shoot, my onion bread never made it alive out of the dehydrator! :D

[darjeelingirl]

LOL, Sim!

How many spatulas do you think we'd have to save to make up $400? And yet here we all are, ready to jump in for just that reason! :D :D :D :D

That would be about 70 spatulas - it's conceivable.... :rolleyes:

[mtmouse]

LOL! You're right ...

On the subject of dryer trays, I too would suggest going for as many as possible.

I made my own many years ago. It has 7 trays, but each one is 22 inches square, which I think is probably a lot larger than the Excalibur. Right now, I don't fill it up making stuff just for me. But it's been full in the past!

[Res]

Sim: Thanks so much for your response. Earlier I had typed up this huge post at work and then naturally when I came back to it to post I lost the entire thing! :mad:

Ok, so it looks like it's the 9 tray. The Excalibur site is having a sale till the end of March and they give a few extra things. I'm not vegan and never will be so I hope I don't offend anyone, but I love beef jerky but not the silver nitrite or nitrate that is added to the packaged stuff. I've made my own before and if you purchase the "good beef" the stuff is amazing.

I also garden and end up with a ton of veggies which I can (tomatoes) in mid August (when it's the hottest here). But the idea of drying a bunch of them sounds fantastic. How do you store your dehydrated food, do you freeze it? I'm pretty excited about this. :)

Kathy: Not sure when the cleanse is ending. The day I started I planted radishes which takes 20 to 25 days and then they're ready. But I'm getting to the point where I can't stomach the lax tea http://www.freesmileys.org/emo/sick009.gif .... and of course the lemonade is starting to taste funky too. I may mix things up tomorrow by using limes. woo hoo... ;)

I will be here soon with my homemade vitamix soup and dehydrated food. I can't wait to try that mushroom/steak recipe. :)

Keep up the chatter Ladies cause I love this thread. :D

Love,
~Res

[Res]

DJgirl: If I get this dehydrator perhaps the "cheese" stuff will turn out a LOT better than it did the first time I made. I know I did something wrong.:o

Kathy: When I make the almond butter (YUM) I'll let you know - I could actually make it now. Hmmm, well what I won't do is soak the nuts and remove the skins...it's all going in!! Hey, maybe I can make up a batch and ship it to you in a plastic container - I usually keep my peanut butter in a glass jar on top of the fridge - but it doesn't last very long. :)

Hope everyone is doing well. Have a good night. :)

Love,
~Res

[TeePee]

Hi Girls!!

Oh so busy!!

darjeerlingirl, I have just found something to do w/ almond pulp as I make almond milk every couple of days! It came from Raw Family. I think the book is at work, I will go from memory and then check it. Mix it with olive oil, grated red pepper, grated onion, dill, lemon juice??? maybe. Perhaps nama shoyu. Go by taste. It makes a sort of pate, spread type stuff. I think the recipe also had cumin, but the dill was plenty.

On the dehydrator, without a question, 9 trays. I find I usually end up spending most of weekend making the various "doughs" or batters so you will need all the trays. It seems to make sense to run it all at once, also for energy reasons.

I have been CRAVING, CRAVING, CRAVING guacamole. I can't get enough of this stuff. I have read to "listen to your body" while on raw, so that's what I'm doing!!!!

[mtmouse]

Hey, maybe I can make up a batch and ship it to you in a plastic container - I usually keep my peanut butter in a glass jar on top of the fridge - but it doesn't last very long. :)

Well now, Res, you just feel free to send me as much almond butter as you want!

And I never peel my almonds when making almond butter. And from now on, I won't soak them, either. But I would love to see how it turns out in a Vita-Mix. Do you suppose if I found somewhere that had a Vita-Mix demo going on (do they have those?) I could bring a bunch of almonds and have them do it? LOL.

Ah well, we can dream.

Today I made a new batch of pizza crust. This time with sprouted wheat instead of buckwheat, to see if the resultant crust is any more flexible. The dough sure smells good! Instead of making two large rectangles like I did before, this time I made individual-size rounds. I put five of them on parchment pieces and then tried one directly on my dryer screen as an experiment. It definitely dripped through a bit, so we'll see if I can actually turn it over when the time comes.

And then tonight, all lazy and overworked and with nothing planned, I ate veggie fried rice with DH. All dead, dead, dead food! LOL. :) (But I made up for it with a dessert of fresh live fruit and live hot fudge (well, cold fudge, hee-hee) sauce and live nuts, didn't I?) :p

[LJsadventure]

Hi everyone
I am coming off of my MC2 any day now (I keep changing my mind). I am planning on going all raw for at least about 2 weeks after the cleanse, and am planning on incorporating raw meals into my diet often.
I am looking at vita mix's on ebay and was wondering what information and advise any of you may have. I have been interested in buying one for some time. I dont know anyone with one, so I havent seen one before.
I just dont know about different models, what really makes a difference and what to look for in buying a used one.
Any advise is helpful!
Thanks so much
LJ

[Res]

mmm guacamole. 8)

I dreamt of food all night long and even planned meals in my sleep ... funny and pathetic at the same time. :D

Kathy how did you make your dehydrator? I'm impressed. :)

Lisa: See the previous page for all kinds of talk about the Vitamix. I've been wanting one for a long long time and finally got mine last year. I'm glad I did. :)

Love,
~Res

[kiropa]

hi all,

just wanted to share an update. 1 month post-cleanse -- i have been almost 100% raw for the month of march (20 days). i feel fabulous.

i debated buying a vita-mix and/or dehydrator & decided to wait and see how i did etc.

turns out, my regular cuisinart blender makes perfect smoothies (even green ones) -- which it turns out i LOVE (& so do my kids & carnivorous husband!).

my food processor handles the rest just fine. i don't have the patience to dehydrate -- so i think i'm all set (& saved $500!).

the foods i love the best are: avocados, pesto (i make an AWESOME cilantro/pumpkin seed pesto), collard wraps, nori rolls, carrots & raisins, mangos. yesterday, i even LOVED kale marinated in ACV & olive oil. i am obsessed with larabars...

now for the big question -- i have maintained my cleanse-inspired weight loss with relative ease. i fluctuate +/- 3 pounds.

this cleanse & after-the-cleanse rock!!!!!!!

kim

[mtmouse]

Congratulations, Kim! And what an inspiration!

http://www.freesmileys.org/emo/dance007.gif (http://www.freesmileys.org)

[mtmouse]

My new pizza crusts looked so good I thought I'd send a pic!

http://i13.tinypic.com/33cyro3.jpg

It's so much easier making them in one-serving sizes. And I think using the sprouted wheat instead of the sprouted buckwheat does make them more flexible. I didn't dry them so long, either.

I haven't actually eaten one yet, but after dinner tonight I'll let you know how they taste!

(Now, if I only knew how to make the pic smaller! LOL)

[Res]

I WANT IT!! Please! http://www.kurts-smilies.de/essen.gif

Honestly what a picture! It looks amazing!

[mtmouse]

Yeah, Res, but let's face it: at this point, you want ANYTHING! :D :D :D :D

P.S. I love your little knife-and-fork man! And I'm running out the door, but I'll post the recipe tonight.

[Res]

Hahaha, tell me about it! Take a peek in the Lemonhead Recipe Box. ;)

Oh Cool!! I can actually make some of this stuff to have ready! :D

Love,
~Res

[VTcleanser]

What about the ayurvedic rice/mung bean dish "kitchari" as something to eat when you're ready for FOOD again? It's supposed to be very good for digestion, etc.

[mtmouse]

Well, today when I made my pizza I tried doing the nut "cheese" sauce in a pint Mason jar on my blender. Didn't really work at all. So I'm back to square one: a Vita-Mix! Don't tell DH! :eek:

I eventually dumped it into the Cuisinart and got it smooth enough to spread, so all was not lost.

Hmm. I wonder what would happen if I processed the nuts first through the Champion? Then maybe the blender trip would work.

Read: How many appliances can I get dirty at once, several times a day? :p
Who wants to work? LOL.

[sopheetsa]

hi mtmouse
been checking in now and then on your "experiments" with raw food-- and I have to say I admire you for doing them.

speaking of experiments-- I ran across an article by accident today, on caloric restriction and longevity-- something that got talked up a while ago- and so I thought I'd share a version of what folks are saying:

Only one intervention has been proven to extend both the average and maximum lifespan of all animal species tested: reducing the consumption of dietary calories, or calorie restriction . While widely recommended, exercise and nutritional supplementation have not been shown to extend maximum lifespan. Because calorie restriction extends maximum lifespan, scientists believe it actually slows the process of aging.

Calorie restriction extends the lifespan of laboratory animals and also reduces the incidence of virtually all diseases of aging such as cancer, heart disease, diabetes, osteoporosis, auto-immune disorders, neurological decline and diseases such as Alzheimer's and Parkinson's.

Okinawa: Less Calories More Life

The Japanese district of Okinawa has the longest average lifespan in the world and the highest percentage of centenarians -- people living to a 100 or more -- ever documented from reliable records. Okinawans eat up to 40 percent fewer calories than Americans and 17 percent fewer calories than the Japanese average. The caloric intake of Okinawan children is 36 percent below the Japanese recommended intake. And yet, Okinawans have adequate nutrition.

Compared to Americans, Okinawan elders

are 75% more likely to retain cognitive ability

get 80% fewer breast and prostate cancers

get 50% fewer ovarian and colon cancers

have 50% fewer hip fractures

have 80% fewer heart attacks

However, a key part of getting the benefit from calorie restriction is having optimal nutrition. Many third-world countries have lower calorie intake, yet they do not live longer due in large part to inadequate nutrition. Okinawa on the other hand is an example of low calorie intake with adequate nutrition, which researchers believe may be why Okinawans live so long.

[mtmouse]

Yeah, thanks, Soph! I've heard that too. I didn't like it then, and I don't like it now! LOL

http://www.freesmileys.org/emo/angry017.gif (http://www.freesmileys.org)

[sopheetsa]

I know-- isn't it a drag? I love eating. Don't want to give it up. Darn!

[Res]

Kathy: The other (vitamix) appliance is worth it. lol :D I'm putting pennies away right now for the dehydrater with the timer and yes, I'll most likely get the 9 tray. That means more for me to eat, right? ;)

I can't wait to make that pizza dough! Gonna go look at the recipe again. ;)

Love,
~Res

[mtmouse]

Well, today when I made my pizza I tried doing the nut "cheese" sauce in a pint Mason jar on my blender. Didn't really work at all. So I'm back to square one: a Vita-Mix! Don't tell DH! :eek:

Well, TODAY I tried that technique again, making a mock peanut sauce to have on spiralized veggies (in this case, zucchini and turnip). The sauce called for almond butter, and that worked much better in the blender in a regular jar. So I think I may still be able to make it work in certain circumstances.

Doesn't mean I don't want a Vita-Mix, though, Res!

[TeePee]

mtmouse

WOW!!!! That is absolutely beautiful..HOW did you make that, please???!!!! I can't stop looking at it!!!

Such raging PMS I wanted to cave today, after months, but I ate a stinking tomato dinner instead....My could I tear into that pizza crust!!!:D you are my hero for that!!!

[TeePee]

OH!!

I guess that is the recipe in the recipe box, DUH!!:confused: :confused:

SORRY!!

[LJsadventure]

Well here I am!
Day one off of MC2 is almost done. I am trying to read this entire thread to learn everything I can, but it might take me a couple days...
Today durring the day I slowly sipped on diluted Orange juice or graprfruit juice. Oh my god they taste like heaven!!! I also ate one baby carrot an hour for about 5 hours. Then around dinner time had a small handfull of raw cashews and some more baby carrots and more juices. I took a long time to eat these, chewing very slowly and letting my saliva get to them to aid the digestion. And still had my Nalgene filled with lemonade all day. I didnt drink it all though.
Everyone is right in saying that not eating and being on the cleanse is a lot easier than eating! Its hard to start chewing again, also Im just not hungry. I am sure this will change. I cant imagine being a 40 dayer.
Tomorrow I will make some veggie broth and contine on baby carrots, cashews and orange and grapefruit juices. At this point I cant really imagine eating anything other than raw or organic. My body feels good and all that stuff is so nasty!!! (I've always felt this way, usually I just taste things out of curiosity but never really like them) I am excited to make a whole raw meal for dinner the day after tomorrow.
I dont know yet whether or not I will get some probiotics...
Hope you all had a good day

LJ

[pinkdervish]

It makes me happy to see other people success stories with the Master Cleanse. After being on the Master Cleanse twice now within a year I feel better than I ever did as a teenager and to me, nothing compares. I am excited again to go out and be active like I was as a small child and it's great!

I have begun a new way of life, eating organically and raw and I can't believe how much stamina and clarity I have. I never thought I'd feel better at 30 than I did as a teenager. I believe everyone will be interested in this site. There are videos and information on living a raw whole food diet and much more. www.WonderfullyWhole.com

In closing, I would like to mention one last thing to you... I noticed that you had not decided yet whether or not to purchase pro-biotics. I definitely recommend them because when on the Master Cleanse, you are flushing out the bad AND good bacteria and you must replenish it so that your body can digest your food properly and the lining of your intestines are protected.

"Let food be thy medicine and let medicine be thy food" -Hippocrates

MC 1 -10 days
MC 2 -10 days

[Res]

Pink: I love that Hippocrates quote. :) I buy my olive oil and homemade feta (the best feta I've ever had in my life) from a little feisty Greek man with an amazing personality. That's the quote imprinted on everything he sells. He's 84 years old and you'd never know it. He complimented me once and asked me to bring my mother around. hahaha :D

I hope everyone is doing well today. :)

Love,
~Res

[LJsadventure]

Thanks for the advice. I did go and get some today and will start taking one a day for a couple days and then move onto two. The lady at my co-op said that I should take them for at least as long as I was on the cleanse.

I just made my Veggie Broth... Delicious! Still not very hungry or eating much and still feeling great!

Its true, my body feels amazing. I love it.

[pinkdervish]

I'm happy to know you started taking the pro-biotics. Your body will definitely thank you for it! Take care of yourself.

"Be the change you want to see in the world" Gandhi

[meggin]

Day two off the cleanse and I just had the celery,banana,date salad that was posted in the recipes thread (thanks!) (very small amount)- it was heavenly- sweet, crunchy,chewy- Yum. Yesterday- the orange juice day was hard for me- I guess I really wanted to chew something.
Was a bit groggy yesterday too- could have just been the day ?- anyway- taking it easy today-

[pinkdervish]

I know what you mean about the orange juice day... just waiting to chew on something. I am going to try that salad, I bet it's yummy. Since your diet has changed now I recommend you check out this site that offers a wide variety of raw dense whole foods that are super tasty. I love everything!
www.WonderfullyWhole.com


Yours in good health

[Res]

I just took a peek at that link and found something fun for everyone who uses a dehydrator (actually stole the idea from them ;)):

Veggielicious
Veggielicious is a heathly, crispy alternative to traditional snack foods. It is a combination of 11 low pressure dried vegetables: Zucchini, Broccoli, Green Beans, Sweet Corn, Peas, Tomatoes, Green Peppers, Red Peppers, Green Onions, Carrots, & Potatoes. This complete meal is packaged as a convenient snack and contains everything you need to stay energized throughout the day, the healthy way!

How cool is that? :D SO, READY THE DEHYDRATORS! I'll bet you can soak those raw veggies in Braggs, or a really good soy or hoison sauce then drain and dehydrate.

Does this sound GREAT or is it just me??? :o

[Res]

Oh - Duh....look what was just below it: hahaha


Veggielicious Spice
Veggielicious Spice is a spicy, crunchy alternative to traditional snack foods. It's a combination of 12 low pressure dried ingredients: Maize Corn, Sweet Corn, Potatoes, Peas, Tomatoes, Carrots, Green Beans, Zucchini, Broccoli, Red Peppers, Green Onions, Green Peppers, & our own Cajun Spice blend. This complete meal is packaged as a convenient snack and contains everything you need to stay energized throughout the day, the healthy way.

[Res]

HAPPY FRIDAY!!!!!!!!!!!!!!!!! http://www.kurts-smilies.de/dance.gif http://www.kurts-smilies.de/dance.gif http://www.kurts-smilies.de/dance.gifhttp://www.kurts-smilies.de/dance.gif http://www.kurts-smilies.de/dance.gif

[bayareababe]

Huggers all you sweet friends! Just to let you know, I am going offline for a while my BF and I travel around a bit.

Just want to give a huge shout out to all that do such a fabulous job of moderating the rooms and give so much of their time and support. You all rock!

As most of you know, MC changed my eating habits and my life :) I am forever grateful.

Keep up all the great work.

Many blessings.

Blows kisses and skips out the door :D

christine aka babe :X

[peanutterb]

hugs bayareababe!!
be safe and have fun!

[mtmouse]

Have a great trip, babe! See ya later!

[darjeelingirl]

darjeerlingirl, I have just found something to do w/ almond pulp as I make almond milk every couple of days! It came from Raw Family. I think the book is at work, I will go from memory and then check it. Mix it with olive oil, grated red pepper, grated onion, dill, lemon juice??? maybe. Perhaps nama shoyu. Go by taste. It makes a sort of pate, spread type stuff. I think the recipe also had cumin, but the dill was plenty.




Thanks TeePee!
I have that book - I will go look it up!

Keep your eyes peeled, my lemony-friends. That stuff's a pilin' up in my freezer. We like almond milk! I use the recipe from Lucky Duck Real Food/World. They sent me a cute little business card with the recipe on it which now is permanently affixed to my refrigerator :D

BTW, I DID get a new water system. Got a dechlorinator to take out the chlorine in the whole house and a Reverse Osmosis for drinking/cooking in the kitchen (which also takes out the flouride). Yippe!!! No more bottled water!

[Res]

Babe I'm dying to know where you're going??????? :confused: :confused: :confused: I *LOVE* the idea of Travel. :D Have fun Buddy! We'll be here when you get back. lol. :)

Guess what?? - I ordered my Excalibur - they're supposed to deliver it in 2 days. I'm so danged excited but you guys are Costing me $$$$$$$$ ;)

Meggin: I'm so glad you liked the salad!! It's fantastic. Someone mentioned adding chopped walnuts which makes it EVEN BETTER! :)

I know this is absolutely the wrong thread to post this in, but I've been having the best past few days. I feel amazing. I usually wake up with pain but it's been barely noticable unless I twist wrong or lift things I'm not supposed to. hehe :o

Friday was something....needless to say (but I'm going to) my sense of smell is acute. We were rewarded at work with a lunch of Panda Express. There was so much food there we're leftovers because we were short staffed. I work with mostly guys - and there usually isn't any food left. Of course, I sit close to where the food is and the smells were intoxicating. I glugged a glass of lemonade and then sat back and let the aroma waft. ;) Amazing - it smelled amazing. There was a GIANT trough of stir fried broccoli, carrots, onions, mushrooms. They cooked it perfectly because the colors were so bright!! And Yes, I had thoughts of landing face first in the food. ;)

Ahh, isn't life amazing? :D

Love to all,
~Res

[Klementine]

Hubby and I finished first MC one week ago, and am now on a raw foods diet. During day 2 of eating food again, both hubby and I experienced extreme foot and leg cramps. I am continuing to have minor cramps in both legs, feet, hands and upper arms, but usually they just feel "numb" like falling asleep.

Hubby thinks we aren't getting enough salt in the raw foods diet. I think it may be a continuation of detox. Any thoughts/suggestions?

Klementine

[peanutterb]

Klementine, that's exactly right. you do continue detoxing while on raw food. if you were to have not done the cleanse and just done raw you would've detoxed that way too. as for the foot pain etc, try having a little extra salt. also lots of extra water. also be more active, take walks, do yoga, stretch etc. remember toxins are being released and one of the places they're kept is in the legs so you wanna get them all out. this would be a good opportunity for you and hubby to rub each other down, especially in the leg area, to help with circulation and to move those toxins out.

[redkitty]

Have a great trip Babe and thanks for always replying to my never ending questions!!!!! :D

[Ginger]

Veggielicious Spice
Veggielicious Spice is a spicy, crunchy alternative to traditional snack foods. It's a combination of 12 low pressure dried ingredients: Maize Corn, Sweet Corn, Potatoes, Peas, Tomatoes, Carrots, Green Beans, Zucchini, Broccoli, Red Peppers, Green Onions, Green Peppers, & our own Cajun Spice blend. This complete meal is packaged as a convenient snack and contains everything you need to stay energized throughout the day, the healthy way.

MMMMM. This just cause me to order my first dehydrator!! On my 7th day of a hopefully 30 day cleanse. But, I plan to be ready when it's over :D I checke dout the website. The price of the food seemed a bit high.

[redkitty]

Morning all, I'm on day 2 after my 9 day cleanse. Yesterday was just oj and water with couple sips of veggie broth from the soup my husband made. Didn't have as much energy since I only drank 1 liter of juice all day/night but I made it through. Today is juice again and I'll drink some broth later. Still don't want anything solid and tomorrow I'll just eat the soup for lunch and dinner. This is my third cleanse and I'm coming off it as smoothly as I can. Don't want to risk making myself sick.

I'm constantly reminding myself that food is just food and its always here. :)

[Res]

Redkitty: Congrats on completing your cleanse! :D I like the last thing you said. ;)

Love,
~Res

[Sim]

Red Kitty and Res~
Oooooohhh! That's so true! I wish we could all remember that food is just food and that it will always be there.

Quick report: I made pizza, but since i didn't have buckwheat, I used kamut. It was delish and a pretty orange color...my non-raw family members almost forgot to leave some for me!

Have a great day everyone :D

[Res]

Sim: I love hearing things like this - about how family takes to the food and enjoys it. :)



My dehydrator is on it's way - :D In the meantime I'm going to use my old one and make more onion bread. I'm going out with family this weekend and the bread will go with me.

I posted in the "Breaking the cleanse" thread that I loved reading the following online;

"There are erroneous beliefs that will destroy your discipline and healthy breaking of the fast. One is that I have deprived myself; now, I get to enjoy food."

This is so true and it's FINE to enjoy food but it gets taken to the extreme - and I've been guilty of this too. I don't want to "live to eat". I want to "eat to live". Such a contrast. Food will always be there and although we have to eat daily I don't want food to be my god.

Day 24 today. Tomorrow is my last day. I feel great. :)

How's everyone doing? :)

Love,
~Res

[Sim]

[QUOTE=Res][
Day 24 today. Tomorrow is my last day. I feel great. :)

Way to go, Res! It feels like you just started! Easy for me to say :p Was that really 24 days?? You know what "they" say about time flying when you're having fun. Tee hee. MasterCleanse = Fun. Actually, I"m looking forward to my next cleanse, which will be a 40 day-er again, May into June. I found it liberating and energizing. And I'm thinking that by mid-May, I'll be ready to stop chopping/blending/processing/soaking/dehydrating/juicing for awhile. Of course, there's always the citrus juicing to keep me busy, not to mention the bathrooming. Ooooh. I can't wait. ;)

Speaking of citrus juicers, any recommendations about the best and easiest, most effective to use? Never mind the price. I'm so in debt because of my equipment that I've decided to just bite the bullet for anything that I need in regard to this new, fab lifestyle. ("It's all worth it," she said as she entered the door of th Poorhouse.) (oooh, I'm over the top today. Must have been those delicious pizzas making me crazy....)

[Res]

Sim: :)

I'm not certain about whats good out there regarding Citrus juicers. I have one that I've had for 20 years and it still works great.

Hopefully one of our buddies will chime in here with an answer. I can't stop mentioning the dehydrator that's on it's way to me. I'm looking forward to doing so much with it. I'm usually up to me ears in fresh tomatoes by August and that's the worst time to can because it's so hot! But I do - because those canned tomatoes last me all year. BUT, this year I'm going to dehydrate a bunch. :D I also have a lot of herbs to dry at the end of the season. The house is going to smell great! :)

Love to all!
~Res

[mtmouse]

For me, since discovering green smoothies, the only time I ever juice any more is for the MC.

For that, my years-old Waring electric Mighty Squeeze works just great! (You do have to push down manually, but you don't have to twist.)

Might be too cheap for your budget, though, Sim! :D (I think they have similar things at Wal-Mart today for around $12-$15.) Hate to cramp your style!

[Res]

Might be too cheap for your budget, though, Sim! :Dhahaha Cute! The cost for the tools pays off in your health. That's my story and I'm sticking to it!!! ;)

Lovely Day to you all!!

ooh, I just remembered - I can't wait to dehydrate eggplant! A lot of people don't like eggplant but I could marry it. :) Thanks Kathy!

Love,
~Res

[Sim]

Kathy~
Oh! I didn't know we could actually buy cheaper things!:D
I have one of those handy-dandy citrus juicers that you hold down but don't have to rotate. Got it for the MC but it walks on the counter. I was wondering about those squeeze thingies with the lever...does anyone have one?
And just like you, I make green smoothies almost every day but I still use my Omega juicer for ice cream, carrot and beet juice, and yes, grapefruit and orange juice. Seems my handy-dandy citrus juicer does well with lemons and limes, not so good with oranges and grapefruit.

I think it's really funny when my sink is filled with the processor parts, the juicer parts, and the blender canister. Then I remind myself that at least I'm not scraping casserole dishes and broiler pans :eek:

Res~: EGGPLANT!!! My favorite vegetable to dehydrate and make chips out of!!!!!! Ooooh, you just reminded me of a recipe: use strips of eggplant or zucchini, lay them flat, spread them with your favorite paté, roll them up and make sure the roll sticks together (you can use a toothpick if you need to) and dehydrate. You get a delicious appetizer that everyone wants and before they even know it, they've eaten like three zucchinis and two eggplants!

Happy Spring everyone....even in Connecticut!

[mtmouse]

EGGPLANT!!! My favorite vegetable to dehydrate and make chips out of!!!!!! Ooooh, you just reminded me of a recipe: use strips of eggplant or zucchini, lay them flat, spread them with your favorite paté, roll them up and make sure the roll sticks together (you can use a toothpick if you need to) and dehydrate. You get a delicious appetizer that everyone wants and before they even know it, they've eaten like three zucchinis and two eggplants!

Okay, I'm trying that next! You probably peel first, right? I've even got two or three pates in the fridge now that will work perfectly. Oh. I don't have an eggplant, LOL. Well, I'll use zucchini first! :)

Another thing you can do with eggplant is peel it and slice it (I think maybe 3/8" works best) and use for pizza crust. You just put the cheese pate and marinara sauce and other toppings right on the eggplant and dehydrate until it's stiff enough to eat. (I cut my eggplant into 1/2" slices, and that was a bit too thick, as it took too long, IMO, for it to dry.)

And I can assure you, Res, that NONE of us can wait until your dehydrator arrives! LOLOL.

[Res]

Oooh Happy Spring Sim! :D Your rollup idea sounds fantastic!! I wonder if I could use hummus as pate? What kind of pate do you use??

I'm picturing the zucchini & eggplant rollups!! What a meal. I suppose you don't dry till crunchy, right? You just dry until it's flexible?

[Res]

And I can assure you, Res, that NONE of us can wait until your dehydrator arrives! LOLOL. You think that's bad? Just you wait. ;)

[pinkdervish]

I first have to say WOW! I am so in awe over the people that have been on the MC more than ten days at a time. I've only been on it once for ten days each time within the past six months myself.

I've begun eating raw and organic when I can. I'm totally vegan and I feel better than ever! My new favorite thing to eat is guacamole. It's so simple to make and soooo good. I've also been replacing meals or snacking on the delicious dense raw whole foods I was introduced to two weeks ago at a Mind, Body and Life expo. You can find them at www.WonderfullyWhole.com

Reading all the blogs here continues to keep my spirits up and I know I can always come here for advice and support when I decide to do the MC again. Thanks to everyone for all the helpful information and energy you give.

"Be the change you want to see in the world" ~Gandhi

[happyhappyjoyjoy]

Hi Everyone, Just visiting the thread that I couldnt wait to peek into, Kinda was using this thread as a disipline rule....Told myself..self, you cant go in there till you do this thing..all the way...no shortcuts...And I didnt make it...No complaints on how my 4 days were..but travel takes me away this weekend and there wasnt nothing i could do...I have never felt so light and airy in all my life...Everyday was more productive then the next ( in more ways than one :) Ill be back next week for a fresh start and finish 10 beautiful detoxified days !! Cant wait to come back and get everything i need to make it though..this place is a cornucopia of the nicest folks in the world! Good luck with life after the cleanse. :o

[redkitty]

Hey all, I'm on day 4 post cleanse and I woke up with a cold! I felt it coming on yesterday with the scratchy throat. Seems like a small head cold, I don't feel like I have a fever. So very tired, even though I slept for 8 hours last night. I'm so bummed I haven't been sick in over a year! Everyone at my office has been ill and came to work when they should have stayed home.

On the sofa now with my box of tissue and will be taking it easy all day. Other than that, Ive had an easy 3 days post cleanse! Ate all of my veggie soup, and had my favorite pink lady apples and some wonderful grapes. Even had limade for breakfast yesterday!

Keep up the good work everyone! :)

[Sim]

Red Kitty, HappyHappy, Pinkdervish~
So good to see you all in here! And don't worry if you haven't quite finished cleansing and are "lurking"....we like lurkers!!:) We're all learning healthful, cool things and this place is one big love fest, with guacamole on top!

Res~ I REALLY can't wait for your dehydrator to come because you're going to experiment so much that you'll have to tell us what you're doing and WE are going to have so many new things to try that our Big E's will be going day and night...as if they aren't already. ;)
The roll ups can be dehydrated to flexible OR drier, whichever you prefer. I've done both (mostly because I forgot about one batch!) and the drier ones were good, too, but different. I use any kind of paté I have: walnut and yes Hummus...everyone loved the hummus....but my favorite is Nomi Shannon's Sunny Paté. What are you using? Oh, and the Eggless Egg salad from Matt Amsden is really good too as long as you make it more creamy and solid than th recipe seems to yield. (I just add more cashews).

Red Kitty~ You know, it could be that you have a cold as a result of still de-toxing. It doesn't end exactly when you end cleansing. I hadn't gotten a cold in over a year and when I was mid-way through my 40 day cleanse, I got the worst cold and sinus infection. I refused to take anything and just left it up to my body to de-tox it away. And it did! No meds, no antibiotics, no Tylenol, nothing. Sure, it was a miserable three weeks, but my experience with colds and sinus told me it would be a miserable three weeks anyway! Hope you're feeling better by the time you read this :)

Okey-doke...time to not make any doughnuts. See ya'll later :D

[TeePee]

Hey girls!

Sim, if you are going to bite the bullet on the citrus juicer, you HAVE TO get the Breville. All stainless and die-cast. Works smooth "like butta". Fast!!! And clean-up is 5 seconds. I had bought a glass hand one, two plastic electric ones and this is by far the most amazinng. You will get sooo much juice out of every single thing. I use mine at least once a day, without fail. I could not live without it. Okay, $150 but I believe if you are going to get something, get it once and get the one that lasts. Juice goes right into glass or measuring cup, so you don't have bulky container to wash either. LOVE IT!!!

Well, I just finished watching Alissa Cohen's DVD last night and now I have 3 recipes in the dehydrator!! I wish I would have started with her stuff!! So much easier and the DVD will squash any doubts anyone has on raw being complex. I am still amazed!! I think this will be the first recipe book I grab now!!

So, I have onion rings, corn chips and BURGERS!! in the dehydrator!! Made all of that plus guacamole, and salad for tomorrow in about 90 minutes!!

I can't believe all of the support here! You guys all rock!!

[mtmouse]

TeePee,

Yeah, I started with her book and love her burgers. I'll have to try the onion rings!

And her rye bagels rock, too! I've just made my second batch. I've learned to dry them enough to make a hard crust but leave the insides soft. It actually feels like a bagel! And the taste is great. I cut them and eat with toona and pesto or some kind of pate with sprouts. Yum.

But for the moment, I'm stuck on Cornbleet's book! :D

[Res]

Happy: I'm amazed over and over again at the people the Master Cleanse attracts and I agree with you that these people are the BEST. :)

Looking forward to encouraging you along on your next cleanse. There's a huge difference in doing a 10 day cleanse.


redkitty: Sorry to hear about the cold. I thought - at one point - that while ON the cleanse I was impervious to sickness....until the worst flu I ever had hit me like a locomotive in February.

Steer clear of dairy, sugar, red meat, grains while you're sick. *hug* :)

Sim: Mmmm, walnuts, hummus, matt ;) I've been holding off on making the onion bread until the new dehydrater gets here but it's not here yet and I'm not waiting any longer.

I bought a bag of (what I thought was) "tortilla" chips at Trader Joes thinking it was only Flax seed and veggie chips. I took a look yesterday and they're actually corn chips with flax seed and veggie powder. I was really disappointed because I'm trying to steer clear of all grains.

SO: does anyone have a recipe for Flax tortilla chips without the corn? I'm going to Google it in hopes that I come up with something at least comparable.

TeePee: Yikes! I just purchased the Raw for 1 or 2 book mtmouse talked about (not here yet) and now I have to get this one! Sheesh! ;) I think the adverse reaction most people have to going really RAW is the chop chop chop chopping. BUT, I like it most of the time because it feels rustic. Yes, I said rustic. I imagine what it was like out on the prairie. lol
Thanks for plugging this book again. I'm going to order it. :D

Throws a green smoothie at Kathy. ;)

Love,
~Res

[mtmouse]

TeePee: Yikes! I just purchased the Raw for 1 or 2 book mtmouse talked about (not here yet) and now I have to get this one! Sheesh! ;) I think the adverse reaction most people have to going really RAW is the chop chop chop chopping. BUT, I like it most of the time because it feels rustic. Yes, I said rustic. I imagine what it was like out on the prairie. lol
Thanks for plugging this book again. I'm going to order it. :D

Throws a green smoothie at Kathy. ;)

Splot! :D :D :D :D :D

You know, I think since I've been eating raw I spend LESS time chop, chop, chopping. Virtually everything I make is in the food processor or the blender (or the VITAMIX which I don't have, boo-hoo!).

The real TIME is in the waiting, I think. So much stuff is dehydrated. Or sprouted. Or soaked. But getting it together is a snap.

Every night I make one dinner for DH and another for me. I'll tell you: most of the time his takes longer!

BUT all that said, for me what seems to take longer is that I prefer (and of course it's my own choice) to make most of my raw stuff fresh for each meal, rather than (as I used to and as I do for DH) make a lot at once and have leftovers.

Actually, I guess that just refers to the stuff I want to eat warm. I still do make a lot of the ingredients--like toona or pesto or other pates (how do you guys through in the ASCII characters with the accents? I can't seem to do it in this window) ahead of time and even sometimes freeze some of them. It's mostly the stuff like mock peanut sauce or pad thai sauce or marinara sauce that I like at some temperature above cold.

But anyway, what seems like a lot of time isn't. Except this post, LOL!

And, Res, another Vitamix question: can you control it enough to make chunky sauces? Or is it only for the really creamy stuff?

Good day to all!

[Res]

Kathy: yes you can control it to make chunky stuff. It has a 1-10 setting. It's dreamy. ;) lol

Observation: I've been eating oranges/grapefruits (the juice destroys my stomach and mouth if I break the cleanse with juice). Everything is working like magic. I feel great lots of energy, I'm not starving or rushing back to eating. But this morning I brought in a Purple Machine juice/smoothie by Naked Juice. I sipped about half of it over a 30 minute period of time. The rest is still sitting on my desk. After 30 minutes I couldn've slumped over in my chair and taken a nap. I was completely zapped of all energy. :eek: Talk about being ticked off about it. The label says "soy lecithin" which I wouldn't think would be bad except that I avoid ALL soy at ALL costs. I don't know what else could've done it. But in the future I will avoid anything that has the word "smoothie" in it unless I make it at home.

Weird huh? Any comments or ideas perhaps?

[TeePee]

Well, I have eaten 3 of the 6 Alissa Cohen burgers already!!!:eek: And I only began preparing them this time yesterday!! I took one for lunch, came home from work and stood in front of the dehydrator and ate 2 almost 3 more!! I HAVE to save the other two for BF to try. He has been trying to "go raw" for several weeks now. He will flip over these!!

I didn't use mushrooms b/c I didn't have. Added more pecans, cumin, and Braggs. THESE BURGERS RULE!!!! :p I am going to make the pizza crust next, I think!! I hope it comes out as pretty as yours!! (mtmouse? I think?!)

Anyone know how long or where to keep the burgers? What a minute, I don't think they'll last that long!! but just in case??:confused:

[TeePee]

I would like to get Cornbleet's book also. Looked this past weekend at Barnes & Noble and Borders. No luck. Do you have to order it? I think I will be busy with Cohen's for a while.

[mtmouse]

I am going to make the pizza crust next, I think!! I hope it comes out as pretty as yours!! (mtmouse? I think?!)

Anyone know how long or where to keep the burgers? What a minute, I don't think they'll last that long!! but just in case??:confused:

Yup, that was me. I'm sure your crusts will be gorgeous!

I keep my burgers in the fridge (I'm sure they'd freeze well too). I then either eat them cold, let them warm to room temp, or stick them in the dehydrator for a few hours to get to 105.

You could crumble them on top of pizza, too!

:)

[mtmouse]

I would like to get Cornbleet's book also. Looked this past weekend at Barnes & Noble and Borders. No luck. Do you have to order it? I think I will be busy with Cohen's for a while.

I ordered it from amazon when I had enough other things to get free shipping.

And Cohen alone kept me going for a while, so you should be safe for a week or two at least! :p

But this list is dangerous! The time between an innocent question and the need for bankruptcy papers is very short! :eek: :eek: :eek: That Vitamix is calling to me more and more every day, LOL.

[Res]

That Vitamix is calling to me more and more every day, LOL. Yeah, and this gets worse and worse too.

You can shred-ish cheese in the Vitamix. You break up the block of cheese - add cold water and pulse a few times. The cold water keeps the cheese from turning into cheese soup. You pour off the water and waa laa. Shredded cheese. I haven't tried it yet, but I think I read the entire 3 ring bound book it came with. This thing is amazing.

I made raw soup in the Vitamix: it's this simple (and it was delicious);

1 celery stick
1 carrot
2 or 3 green scallions
3 tablespoons tomato paste
4 cups boiling water

Salt, pepper.
It calls for a boullion cube but I don't use one. You mix it up for 2 minutes.

And GUESS WHAT?? ;) Yes, my dehydrator was here to greet me when I got home. Lookout world! lol

Love,
~Res

[mtmouse]

WOO-HOO!!!!!!

You're on your way now! I can't wait to hear all the things you're gonna try. (Right now I'm doing yam chips, and they're almost done.)

The funny thing is, my electric bill has gone UP since I started eating raw. And no doubt because of the dehydrator, even at 105. We heat with wood and cook with propane (or occasionally the microwave), so not cooking doesn't affect those for me. But I probably have that dehydrator on more hours than not these days!

But you haven't sold me a Vitamix yet! I can grate cheese really easily in my Cuisinart, ha-ha. I can hold out! I can hold out! I can hold out! :p

[TeePee]

Ha! Yes, we are all going to go bankrupt.. But we will look and feel good!!!

Made my first green smoothie. :D Don't know why it took so long....I have Green for Life with a million green smoothie recipes. and I've had them at restaurants. But it was yummy!! Even BF who is "trying" to go raw loved it and requested it again when he came by tonight!! So, simple and easy. Banana, couple chunks pineapple, big handfuls of some green stuff I bought:confused: I think red chard. cup or so of water. Vitamix! Viola! Sweet too!

So, the pizza crusts are in the "oven"!! Can't wait to try them!! I hope I did it right. The book said 4-6 inch crusts and I got two full size dehydrator trays with it And another batch of burgers are in there, too!!! I got 8 burgers out of the mix this time. Just when I thought RAW couldn't get any better. It just keeps on going!! Always more to learn!!

Oh, Res, the fun you are about to have!!!

[skinnyminnie]

'Mornin, everyone! I'm on day 7 and fee FANTASTIC! BEST thing I've ever done! Now I'm not saying it was east as you all know....that cramping from the tea is the pits and the SWF ~ well, let's just say I can hardly wait until Day 10! But it DOES get better as each day goes by. Today was a breeze although I'm still not too crazy about the taste!

I'm almost finished! Three more days to go! And I'm changing my entire way of eating too! I've already ordered four books from AMAZON (free shipping!) and watch every day hoping to see them at my doorstep! But what's this 'DEHYDRATOR" I hear everyone talking about and do I need one? What does it do? How much does it cost? Is it worth it? :)

[Sim]

Res~
CONGRATULATIONS ON THE BIG "E"!!!!!!!
Now you're in for some adventure....be careful, though. You don't want to turn out like some of the rest of us: with a chair permanently placed in front of it, nibbling at the goodies because they're so good and it's so hard to wait for them to come out!!!

And Res, which model VitaMix do you have? Is the 4500 sufficient or is the one with the variable speed really better? (the 5000, I think). Hey, if I'm going to put myself in the poor house, what's another $100? TeePee has me buying the Breville Citrus Juicer, now the VitaMix (I did indeed burn out my blender last night grinding flax), AND Alissa Cohen's book and DVD....Oh my.

And does anyone know if Bob's Red Mill Organic Golden Flaxseed Meal, purchased at Wild Oats, qualifies as a "legal" product to use instead of grinding your own flaxseed? The ingredients just say "ground flaxseed"...

Okay, so I had a horrible experiment result: I made my own matzoh and it was possibly the worst tasting stuff ever! The recipe supposedly produces something that is closest to what the Hebrews had when they strapped that dough on their backs and headed out of Egypt! Poor things...if that's true, then not only were they headed into the wilderness, but they had these awful crackers for bread, too! I'm trying a different recipe today because the thought of eating these is just too much to bear. Ah, all in a day's work.:)

[mtmouse]

And does anyone know if Bob's Red Mill Organic Golden Flaxseed Meal, purchased at Wild Oats, qualifies as a "legal" product to use instead of grinding your own flaxseed? The ingredients just say "ground flaxseed"...


Don't know, but that's what I've been using and I ain't dead yet! :p

I buy it from a place that keeps it in the cooler and store it in the freezer, BTW. I also keep the rosemary crackers, rye bagels, crusts and other stuff with it in the fridge or freezer, even after drying. Flaxseed goes bad fast and I don't want to push the envelope.

[Res]

This is quick cause i'm at work: take a peek at this http://news.bbc.co.uk/1/hi/england/southern_counties/4462364.stm

[Svetlana]

This is quick cause i'm at work: take a peek at this http://news.bbc.co.uk/1/hi/england/southern_counties/4462364.stm


Amazing Article! This inspires me more and more to go raw waiting for my Raw volution book to come =) Thanks for the link Res!

[mtmouse]

Alissa Cohen's site has a "one month raw challenge". Maybe we should all try it!

[pinkdervish]

Hello again everyone! Thought I would post this bit of information from the www.WonderfullyWhole.com website on how the foods are dried. I know some of you had been contemplating purchasing a dehydrator, but thought you may want to read this first. Just trying to offer any help I can.
Yours in good health :)

How are the Wholefood Farmacy foods dried?
Some of our foods are made from whole food ingredients which are preserved through a specialized drying process known as lyophylization in sublimated water vapor. This process involves drying in a low temperature AND low pressure environment. With this process, enzymes, nutrition, shape, and flavor are retained.

Because lyophilization is the most complex and expensive form of drying, its use is usually restricted to delicate, heat-sensitive materials of high value. Lyophilization is a process which extracts the water from foods and other products so that the foods or products remain stable and are easier to store at room temperature (ambient air temperature).

Lyophilization is carried out using a simple principle of physics called sublimation. Sublimation is the transition of a substance from the solid to the vapor state, without first passing through an intermediate liquid phase.

[Res]

Kathy I LOVE the idea of the "one month raw challenge". I mean really. If *anyone* can do the Master Cleanse they can eat raw for a month! ;)

The key word for me is "avocado". :D

Let's coordinate this! It's going to have to be after Easter though. Until then I'll be mostly raw, probably about 85%.

Love,
~Res :)

p.s. THANK GOD IT'S FRIDAY :D

[mtmouse]

I'm with you! I'm eating about 94% raw now. :) A bite here, a bite there ... But really, the cooked stuff holds very little interest for me now and it's mostly just a stray thought (or occasionally poor planning).

Anyway, let's revisit it in a week or two and then see what we want to do about it. We could have our own thread! LOL.

[pinkdervish]

In response to Res' key word: avacado... I have a very interesting article about avacadoes that I came across recently. I had no idea that avacadoes posessed so much healing power. I also LOVE avacadoes and make fresh guacamole almost every day. Happy Eating!

http://www.phmiracleliving.com/RanchoAvorado.htm

[Sim]

Don't know, but that's what I've been using and I ain't dead yet! :p

I buy it from a place that keeps it in the cooler and store it in the freezer, BTW. I also keep the rosemary crackers, rye bagels, crusts and other stuff with it in the fridge or freezer, even after drying. Flaxseed goes bad fast and I don't want to push the envelope.

Thanks, Kath~
Now I have to find room in my freezer....wait! I know! I'll just BUY another freezer to go with the VitaMix, the citrus juicer, the nut milk bags, and the sprouter:eek:

[mtmouse]

Oh Sim!

I need you (and your bankroll) to come live at my house! LOL

[Sim]

OK, Kath, you're on!
Because if I were to say "I need to buy..." in front of my husband one more time, I might need a new place to live!!!
Actually, he's been a doll about everything....and he won't even eat any vegetable, cooked OR raw. What's a girl to do? Oh well, more for me!! :D

[Res]

Pink: So it's YOUR fault I'm on a guacamole binge! I couldn't remember who said it. ;) lol

Kathy: Yes! Lets! We'll just call it "The One Month RAW Challenge!". With all the amazing recipes and food at our disposal (disposal heh) it should be fun and easy. Now I'm dying to go create the thread. I'm gonna! http://www.kurts-smilies.de/undwech.gif

[Res]

Holy Crap I'm so excited. In the past whenever anyone mentioned eating RAW all I saw was bagged carrot sticks and anemic looking celery at the grocery store. But ALMOND MILK and raw granola? Dehydrated pizza, eggplant wraps and sauces made from cashews and peanuts? Zucchini pasta, tomato marinara and onion bread? Egads! :eek:

The next two week challenge is organizing a Menu. This is going to be fun!

Since being off the cleanse I've had a craving (which is putting it mildly) for mustard - yup, mustard SO - for lunch I was taking in buckets of mustard which I plastered on; large green lettuce leaves and rolled them around alfalfa sprouts, baby portabella mushrooms, green spring onions and roma tomato chunks. I seasoned it a bit with (didn't need it after the first one) sea salt and pepper. HEAVENLY!!!! Then I was dipping home sliced carrot sticks and chunks of raw zucchini in the mustard and munching to my hearts content. For dinner it was quacamole with more chopped raw garlic than avocados - another HEAVENLY moment!

Oranges never tasted so good. The body responds with a smile when you eat right. :) I love the idea of the Raw Challenge because "they" say if you do something for 21 days it creates a habit.

So, I'm going to get the basics together on the weekend before we start. Have a lot of chopped, shredded and sliced things on hand along with all the dehydrated necessities. The weekends will be for fun and food preparation for the work week. We'll see how creative we can all get. :)

Oooh, I can't wait. :)

Love,
~Res

[mtmouse]

Hoo boy! So when are we gonna start? I thought you said AFTER Easter! Now it sounds like you mean this Monday. :eek:

(Not that I know why I'm panicking, LOL. I already eat raw! All I have to do is stop tasting DH's dinner, LOL! Must be the thought of a 30-day COMMITMENT. Egads. LOL.)

[TeePee]

Oh my God!! I had been eating guacamole like there is no tomorrow!! And Res, now I'm on mustard. I searched and searched, found some "organic" without sugar or anything. Any rules on what is "legally raw" in terms of mustard? and how about pickles. Becuase they are next on my cravings!!

[skinnyminnie]

Hi all! I have a question about AFTER THE CLEANSE. Burroughs says in his book to only drink fresh orange juice for the next two days but doesn't say why. Since orange juice is very acidic, I'm wondering why we would be putting all that acid in with nothing else. Are we losing stomach acid while on the cleanse that has to be replaced? If not, does anyone know the reason for orange juice? Please let me know...I'm on day 8, feeling GREAT (oooooh I'm a POET and now I know it!) LOL!

Also with my SWF this morning, I just noticed way down at the bottom of the bag "Grind sale in a ceramic mill" ~ is that only for after the cleanse for cooking and eating because I've been using it right out of the bag for the SWF! Is that okay? I guess a little late now since there's only two days to go! Please advise!

[mtmouse]

Oh my God!! I had been eating guacamole like there is no tomorrow!! And Res, now I'm on mustard. I searched and searched, found some "organic" without sugar or anything. Any rules on what is "legally raw" in terms of mustard? and how about pickles. Becuase they are next on my cravings!!

I am certainly no expert on "legally raw", but I'm quite sure that once something has found its way into a jar it's no longer raw.

Pickles can be made at home and would definitely qualify as raw. Dried mustard powder qualifies.

Alissa Cohen has two homemade mustard dressings. One, honey mustard paste, is simply 1/2 cup of honey (agave?), 2 Tbsp mustard powder, and 1 tsp lemon juice. That can be a dip or go in wraps.

She also has a honey mustard dressing. So I'm sure that "mustard craving" can be dealt with raw! You'll just have to make it yourself so you know it isn't pasteurized.

[kitty45]

Day 3 post cleanse-

I feel great. I am handling solids really well. I think my relationship with food has changed drastically. Also, fresh squeezed orange juice is the best tasting thing EVER.

I think I will do another MC in the beginning of the year for 30 days.

AND I am actually looking forward to it.
Hi Emily my user name is kitty45. I just did 7 days but i messed up on day 8 i mixed oj with water and ate a lot of food, peanut butter 1hotdog and some eggbeaters and veggies what do i do today on day 9 go back to the diet or keep with the juice and stop like i was going to do and when you come off the M.C. should you squeeze real oranges or is tropicana OJ ok to use please help me im in a difficult situation and concerned about the eating so quikly thank you kitty45

[kitty45]

My name is kitty45 ive just completed day 7 i was going to do 10 but i messed up on day 8 i ate things i wasn;t suppose to and now i want to know can i start right back to the diet or cotinue to stop wiyh oj and does the oj mix have to be frsh sqeezed oranges? and i cant find organic oranges are store brought o.k. and is tropicana pur oj no pulp ok?:(

[peanutterb]

My name is kitty45 ive just completed day 7 i was going to do 10 but i messed up on day 8 i ate things i wasn;t suppose to and now i want to know can i start right back to the diet or cotinue to stop wiyh oj and does the oj mix have to be frsh sqeezed oranges? and i cant find organic oranges are store brought o.k. and is tropicana pur oj no pulp ok?:(

if you haven't already started with the lemonade i say go back on the cleanse. you'll technically be starting from day 1 on the counting chart but your body will adjust to the fast quicker. you can do it. stay strong and stay focuused.

as for the oj, for when you do complete your full ten day :D
you can use in - organic organges but no tropicanna or premade juice. you have to juice it self.

[Res]

LOL I meant *after* Easter. Yeah, I know what you mean about the word, "committment". It strikes terror into the hearts of warriors. ;)

The Monday after Easter won't work for me either because I'll be out all day having fun. In the meantime I'm going to consider eating raw practice. :)

Hope everyone has a Lovely day today! :D

Love,
~Res

[Sim]

Wait, Res, Mt....!
I thought we were already doing a raw challenge! What's the difference between Alissa Cohen's one month challenge and what's going on right here on this thread? Clue in the clueless me...I've been 100% raw since January 21...

[anna27]

Hi all!

I finished my first MC (10 days) two weeks ago. I'm planning on doing another one (hopefully at least 14 days) in June. Until then, I'd like to do a short (3-5 day) juice fast once a month, just to "lighten up" a bit. I've done these before, and I use apple, grape, orange, pinapple, ginger, grapefruit, and "green" juice.

My question---would it be advisable to use the lax tea/swf for these 3-5 days? I really loved the effects they had on my cleanse. I haven't done them since I finished the MC, and my bm's have been fairly regular.

Thanks!
anna

[TeePee]

FYI

If you have Alissa Cohen's book,:D MAKE THE ENCHILADAS!!!

[mtmouse]

Wait, Res, Mt....!
I thought we were already doing a raw challenge! What's the difference between Alissa Cohen's one month challenge and what's going on right here on this thread? Clue in the clueless me...I've been 100% raw since January 21...

Well, Sim, you're the poster child! You're the inspiration for all the rest of us on the fence! :)

And I have to tell you: now we're twins! Because I sliced deep into my thumb with my mandoline, too! :eek: I'd rather be the "I eat 100% raw" kind of twin, frankly! LOL. And what did I have for dinner that night? Hot cooked rice with butter! "Comfort food" to the rescue, LOL!

BTW, I made the banana cream pie recipe (posted either above in this thread or in the Lemonhead Recipe Box thread), and it's terrific! Especially with TeePee's (?) divine chocolate sauce!

And I've got a pizza in the dehydrator for dinner now!

[Res]

I have to post this before I erase it again!! I just love this stuff.

The Seven Nutrients Americans are Most Deficient In
& How to Get Them
by www.SixWise.com (http://www.sixwise.com/)

Eating healthy is on a lot of people's minds these days, but the U.S. Department of Agriculture's most recent National Health and Nutrition Examination Survey (NHANES) has found that many Americans' diets are still not up to par. The problem is not a lack of food, but rather a lack of nutritious foods that supply the vitamins and minerals our bodies depend on to function.
http://www.sixwise.com/images/articles/2007/03/28/34593077[1].thb.jpg
Fruits and vegetables provide many of the important nutrients that Americans don't get enough of.
In fact, about 30 percent of the calories that Americans consume daily are from nutrient-poor junk foods like sweets, desserts, soft drinks, alcoholic beverages and salty snacks, a study published in the Journal of Food Composition and Analysis found.
"What is really alarming is the major contribution of 'empty calories' in the American diet," said Gladys Block, professor of epidemiology and public health nutrition at the University of California, Berkeley. "We know people are eating a lot of junk food, but to have almost one-third of Americans' calories coming from those categories is a shocker. It's no wonder there's an obesity epidemic in this country."
Further, probably as a result of not eating nutritious foods, many Americans are lacking in crucial nutrients (http://www.sixwise.com/newsletters/06/03/01/nutritional_deficiency_symptoms__amp_recommendations_for_24_common_nutritional_deficiencies.htm). Ironically, Block points out, it's possible to be overweight and still be undernourished.
"It's important to emphasize that sweets, desserts, snacks and alcohol are contributing calories without providing vitamins and minerals," Block says. "In contrast, such healthy foods as vegetables and fruit make up only 10 percent of the caloric intake in the U.S. diet. A large proportion of Americans are undernourished in terms of vitamins and minerals. You can actually be obese and still be undernourished with regard to important nutrients. We shouldn't be telling people to eat less, we should be telling people to eat differently."
Fortunately, whether you are underweight or overweight, getting the nutrients you need is relatively easy if you concentrate on eating a healthy, varied diet. Keep reading to find out which foods you need to stock up on to nourish your body optimally.
Seven Nutrients Many Americans are Lacking
The NHANES survey profiles what Americans are eating (based on about 9,000 people) compared to the Institute of Medicine's Dietary Reference Intakes (DRIs). Based on their results, many Americans could use to up their intakes of the following seven nutrients.
1. Vitamin E
Vitamin E is an antioxidant (http://www.sixwise.com/newsletters/05/03/15/six_disease-fighting_super_antioxidants_you_are_likely_not_getting_enough_of.htm) that protects your cells from damaging free radicals, may protect against cancer and Alzheimer's disease, helps your cells to communicate effectively and helps to boost your immune system. However, up to 93 percent of Americans are not getting enough.

How Much You Should be Getting Daily: 15 milligrams (for adults 14 years and older)
Excellent Food Sources: Mustard greens, Swiss chard, sunflower seeds (raw, preferably), turnip greens, almonds, spinach, papaya and olives (http://www.sixwise.com/newsletters/07/02/14/olives_how_healthy_are_they_which_olives_are_best.htm)
2. Vitamin C
Over 30 percent of Americans are not getting enough vitamin C, which is crucial for boosting your immune system, helping wounds heal, protecting against cancer and fighting against free radical damage.

How Much You Should be Getting Daily: Women (19 years and over) 75 mg, men (19 years and over) 90 mg
Excellent Food Sources: Red bell peppers, broccoli, cauliflower, parsley, lemon juice, strawberries, romaine lettuce, tomatoes, cantaloupe, and grapefruit
http://www.sixwise.com/images/articles/2007/03/28/34593089[1].thb.jpg
Eating healthy foods, not taking supplements (http://www.sixwise.com/newsletters/05/03/22/do_you_really_need_a_multivitamin_supplement.htm), is the ideal way to get the vitamins, minerals and other nutrients your body needs to stay healthy.
3. Fiber
Fiber (http://www.sixwise.com/newsletters/05/06/01/fiber_everything_you_need_to_know_including_the_best_fiber_sources_and_more.htm) helps to support bowel regularity, maintain normal cholesterol and blood sugar levels, and may help you maintain a healthy weight by staving off hunger. However, upwards of 96 percent of Americans are not getting enough.

How Much You Should be Getting Daily: For Americans aged 19-50, 38 g for men, 25 g for women
Excellent Food Sources: Turnip greens, raspberries, broccoli, Swiss chard, raw celery, kidney and pinto beans (http://www.sixwise.com/newsletters/06/12/13/what_is_the_healthiest_of_all_beans.htm), squash, strawberries and asparagus
4. Magnesium
About 56 percent of Americans are lacking in magnesium, a nutrient that is essential to build and strengthen your bones, keep your blood circulating smoothly, support your heart health and help your nerves and muscles to relax.

How Much You Should be Getting Daily: For Americans aged 31 years and up, 420 mg for men, 320 mg for women
Excellent Food Sources: Swiss chard, spinach, squash, pumpkin seeds, cucumbers, sunflower seeds, black beans and navy beans
5. Vitamin A
Vitamin A helps to preserve and improve your eyesight, promotes healthy skin and boosts your immune function, but about 44 percent of Americans aren't getting enough.

How Much You Should be Getting Daily: For Americans aged 14 and up, 900 mcg for men, 700 mcg for women
Excellent Food Sources: Raw carrots, calf's liver, sweet potatoes, cantaloupe, spinach, kale, romaine lettuce, apricots, red bell peppers
6. Calcium
About 70 percent of Americans don't get enough calcium, which helps maintain strong bones, supports nerve and muscle function, and may help maintain normal blood pressure.

How Much You Should be Getting Daily: Americans aged 19-50, 1,000 mg. Those over 50, 1,200 mg
Excellent Food Sources: Yogurt, sesame seeds, milk, spinach, greens (mustard, turnip and collard), broccoli, cabbage, Brussel sprouts, asparagus, oranges
7. Potassium
Potassium helps your nerves and muscles function properly, maintains normal blood pressure and helps regulate body fluids, yet 97 percent of Americans aren't getting enough.

How Much You Should be Getting Daily: For Americans aged 19 and up, 4,700 mg
Excellent Food Sources: Swiss chard, spinach, crimini mushrooms (http://www.sixwise.com/newsletters/06/10/25/and_the_beet_goes_on_the_healthy_delicious_but_sometimes_ignored_beet.htm), lima beans, avocado, pinto beans, papaya, lentils, eggplant, beets (http://www.sixwise.com/newsletters/06/10/25/and_the_beet_goes_on_the_healthy_delicious_but_sometimes_ignored_beet.htm), strawberries

[Res]

You guys have my head spinning with these recipes. I'm not organized right now and it's bothering the heck out of me! :mad: Lots of transition happening here but hopefully things will calm down a bit.

Anyway, I have a book on it's way but I don't think I ordered the one with ENCHILADAs!!! :(

And banana cream pie????? :confused: Now I have to find it!!!

Sim: I haven't been all raw. Hence the 21 day challenge, or was that the 10 day challenge (notice I'm dropping the number of days). OK! Just kidding! :p

I have a foot long lizard in my house. He was there to greet me when I got home from work. Talk about not using my head. I tried to figure out a way to sweep him out of the house and ended up escorting him under my desk - which is right next to my room - which I'm hoping he doesn't consider me his electric blanket and end up on my face tonight. Living with me is one thing but he has to keep his cold grubby claws off of me. *chuckle

Anywhere, where was I? Oh yeah, food. lol

So: my first dehydrator experience with the new one. The onion bread did NOT dry like it did in the other dehydrator and this one seems like it ran forever.

Also, I dried zucchini with a sprinkle of seat salt and a nice dusting of dill. However, they didn't dry until brittle, they're sort of chewy.

So much to do - so little time. :)

[bizybee]

Hi All,

Today I am on day 9 and I am a first time MC, I gotta tell ya that it was a really great experience and I will be cleansing about 2-3 times a year, I am going for 11 days because my BF started a day after me- this way we will end the cleanse together. So about the OJ - can I buy organic orange juice say in wholes foods or Essene foods????

Bizybee :p

[Res]

Hi Bizy and Congratulations!! :D

Actually, you're better off with "fresh squeezed" here's why:

Processed Juices

Bottle juice is pasteurized and the nutrients are depleted.
Juices made from imported produce may carry traces of banned pesticides.
Juices from fruit concentrates do not contain the whole fruits and they may be nothing more than sugar water -- possibly made with chemicals in water from industrial sites.
Acids from juices can leech metal from cans, causing canned juice to spoil.
Wax and other chemicals found in juice containers can taint the juice.
Shrink-wrapped juice cartons come under high heat that depletes enzymes in juice.Natural Juices made at home
Natural juices contain all the vitamins, minerals, fluids, enzymes, amino acids and chlorophyll (with no toxic additives) found in raw vegetables - thereby helping the body by:

Promoting growth and development
Assisting with digestion
Providing energy
Protecting against oxidation
Renewing cells
Enriching BloodHope this helps! :)

Love,
~Res

[Res]

FYI

If you have Alissa Cohen's book,:D MAKE THE ENCHILADAS!!!
*sigh* please don't make me buy another book. :o Part of me is cracking up the other part should've been off this computer a long time ago - long day today but I keep getting sucked back to this place!!

Kathy: do you have a plan for the 30 day challenge or are you winging it and just doing what you're doing now?

I think my "fall back food" (for the days when I'm dead tired and can't even begin to prepare anything) will be salads or guacamole and fresh veggies. Those are nice fall back foods. If I can get myself organized to make the dehydrated pizzas, I can have those on hand as well. I'm just rambling....

Oooookay I'm leaving for real now.

Love to all,
~Res

[mtmouse]

Res,

My plan will be to simply quit eating the few bites (notwithstanding my rice of last night) of cooked food that I'm currently allowing myself to take.

Between Cohen's book (which does have an excellent four-week menu plan which has you preparing food only twice a week) and Cornbleet's suggestion of how to make "staples" in three- to four-day quantities all at once, plus PB's toona recipe from way back and stuff like pesto, I can usually find something to grab when I'm having a snack attack.

I usually have a sack of dried eggplant for dipping into toona. I recently dried yams, but I used the mandoline for slicing them. They were nice and regular, but they just weren't thin enough. They got hard instead of crisp, and I almost always bite my lip at some point while trying to eat them.

I love my rye bagels, especially with toona and pesto and sprouts, but they do have to be made ahead.

I almost always have a big salad made up and in the fridge, and putting toona or other pates on that is always a good choice.

And I do love my pizza crusts. I make up the marinara sauce ahead of time, and I could certainly do so with the cheese sauce too. In fact, it would probably be better, because making the cheese sauce in just one portion is almost impossible in a regular blender or food processor. (Where's my Vitamix? Sigh.) But today I took a crust out of the freezer at 4:00 pm and made a cheese sauce and got it all set up and into the dehydrator, and it was perfectly fine at 6:00 for dinner.

I also tried to make watermelon soup today (despite the fact that we got 8 inches of snow, LOL). Had to give it up, though, because the mango that was supposed to go in it was no good. I'm kind of jumping the gun on the summer foods here, I think. But I bought a watermelon at Costco the other day and it tastes so good!

I doubt I'll do anything fancier than that. I'm off "wraps" (probably like the enchiladas, which I don't make because I don't eat corn) because I can't get the texture right for rolling. I think it's because I have to use parchment instead of Teflex.

Oh! But I do love collard wraps, with (for instance) cauliflower tabouli in them! They can just be eaten fresh. No drying.

And then there's the old standby: dried fruits and nuts!

So that's my plan and I'm sticking to it. At least, I will when we start the challenge! :D :D :D :D

[Sim]

Kathy!
Oh no! Not another mandoline assault! I'm telling you, those things are dangerous. I hope, for real, that you're okay. My thumb grew back...must be all those green smoothies I've been making. :D But it took a good, long while. Like four weeks. Just seeing your post made me wither. But since you're typing, I'm guessing you'll be okay soon.

Hey, I'm not good enough to be the Raw poster child...I have no idea what I'm doing and I ask all sorts of naive questions BUT Raw seems so much easier than cooked, if you're not dehydrating all the time and thinking "What can I eat now?" I found out that if I'm doing that, it's totally emotional, hormonal eating, just like when I (we?) ate cooked food. The only difference is that on Raw, what's an extra apple, mango, pear or smoothie? Not the same as another box of chocolate (oops! I said that "c" word...sorry!), another cupcake, another pint (or gallon) of ice cream. And here's something else: does this ever happen to you fine people? When I dehydrate foods and they approximate cooked foods, I don't feel quite as light or happy. For example, when there's onion bread, I eat ALL of it in the course of a day or two... and then feel terrible. I'm seriously finding that all the veggies really do feel good, especially if you pair them with flavors. Maybe it's the water that I'm needing and the dehydrator removes that so....

So, for example: tonight was the first night of Passover. I happen to be Jewish and made all the traditional stuff for the fam, and a raw seder for me and a vegetarian friend of mine. Of course, you know what happened; that's right. Everyone wanted my raw stuff. I made Eggless Egg salad, Carrot Pecan Burgers, Cream of Celery soup, tomatoes stuffed with Sunny Paté/Olive Paté, Cauliflower Couscous, Eggplant Casserole (from Gabriel Cousens), Beet Salad, Almond Macaroons and Raw Apple Pie for dessert. I've been cooking for four days but the raw stuff was the least time consuming and the easiest to clean up from. Give me raw any day. And I've said this before: I cannot believe this is me talking. The girl who used to say, "forget the steak, just bring me the whole side of beef." I'm amazed. And if I can do it, anyone can.

Kathy or Res, whoever asked: those little accent marks can be made by hitting Alt while holding down some numbers on the keypad to the right of the keyboard. So the "é" is Alt 130.

I'm sliding into a simpler routine: one or two patés, a fresh bunch of collards, red peppers, sprouts, avocadoes...with those, I can make lunch all week. For variation, I might lay the collard on top of some nori and then make a roll and use some wheat-free tamari to dip. For dinner, it's a large salad with everything but the kitchen sink...or at least spinach, red pepper, and avocado. Those are pretty much my non-negotiables. When I'm feeling really hungry, I'll make "a recipe"...any one will do, to eat along with the salad. But lately, simpler is better. I almost feel like some kind of switch has been turned off and food is just fresh nourishment instead of some kind of holy grail. It's a really nice feeling, eating to live not living to eat. Was that you, Res, who said that? Anyway, I mean it kids: if I can to this, it will work for anyone.

Wow. I'm so intense tonight. Must be because it's after 2am, I've just finished cleaning up my kitchen, I feel really great and I should be exhausted. C'mon, c'mon...let's see if 100% raw really feels different than 90%...I want to know! Nighty night, kids.
By the way, TeePee is my hero...she knows EVERYTHING about the best recipes! Amazing, just amazing.

[skinnyminnie]

Hi Everyone! I'm on my first day of OJ ~ can hardly wait to sip that delicious fresh squeezed juice. But I have some VERY IMPORTANT QUESTIONS I was hoping some can answer for me. PEANUTTERB, you have been very helpful and right on the mark along with many others so PLEASE, can you help answer these?

1) Tonight I'm making the soup. In Burrough's book he says we can use vegetable soup "powders" in the soup. I bought KNORR Vegetable Recipe Mix and notice that it has some chemicals, Monosodium Glutamate for one along with two others that I never heard of. Is this okay to use? PLEASE LET ME KNOW BEFORE AROUND 7:00 pm TONIGHT. Thank you so much!

2) The OJ ~ Burroughs says to sip "several" glasses a day for two days. How much is several? I imagine I'm going to be quite hungry so how many can we have?

3) I'm really going to try to start eating whole/raw foods. But this is ALL NEW TO ME! I received two of the books I ordered yesterday and will have to go to the health food store to find out what half those ingredients are! I never heard of some of them! SO.........looks like I'm going to need to buy a really good FOOD PROCESSOR ~ anyone know of a good reasonably priced one? Also, guess I'll be needing a DEHYDRATOR??? WHAT THE HECK IS THAT? And does anyone know what kind or type and reasonably priced?

4) I have the WORST JUICER in the history of mankind! Took me forever to squeeze those oranges! Any suggestions on a good JUICER?

5) Last but not least and MOST IMPORTANT! While I am going whole/raw let's say a time comes when I'm out to eat like at Buca Di Beppo's and want some delicious ravioli! After not eating that way for any length of time, will I be getting sick? Because from time to time I would still like to "indulge" once in awhile on the things I love. PLEASE ADVISE!

Thank you aLL for all your encouragement, support and wonderful advice! I'm learning more every day and couldn't have done it without all of you!

Have a beautiful and blessed day!
skinnyminnie <><

[Res]

Oh geez, I can't wait to come back to this: I only skimmed it. Have to get to work. I'll be back! MWAH! :)

Love,
~Res

[Ginger]

Skinnyminnie - I wouldn't use the knorr. Your local health food store has good powder without the added chemicals. Or, just use the veggies and spices to flavor the broth. Most people recommend the excalibur dehydrator, which seem to run over $200. I read in a post that someone suggested buying a Ronco as a starter dehydrator. I just bought a 5 layer for $39. on ebay.

About the oj. You may want to dilute it a bit with water. I just drink enough to keep from being hungey. Some people find oj a bit strong. You can also drink grapefruit juice.

I have to leave the other questions for other folks to answer. Congrats on your ten days and good luck!

[mtmouse]

But since you're typing, I'm guessing you'll be okay soon.
...
When I dehydrate foods and they approximate cooked foods, I don't feel quite as light or happy. For example, when there's onion bread, I eat ALL of it in the course of a day or two... and then feel terrible.
...
Kathy or Res, whoever asked: those little accent marks can be made by hitting Alt while holding down some numbers on the keypad to the right of the keyboard. So the "é" is Alt 130.
...
I'm sliding into a simpler routine: one or two patés, a fresh bunch of collards, red peppers, sprouts, avocadoes...with those, I can make lunch all week.
...
By the way, TeePee is my hero

Hi Sim,

Interestingly, I know about the Alt key and number pad, and I've been trying unsuccessfully to use that every time. It works on other applications, but when I hit my Alt key inside the "reply" window for this board, I get flung into the File menu for some reason. Must be some funny computer setting I have or something.

I hear you about going simpler (though your fancy recipes certainly sound fab). I actually don't have the problem you do with overeating the dried stuff. Maybe a little bit at first, but then it turned into "just food" again and I let it finish drying and store it and just take some out when I'm ready to eat. It's true that if I have grain-based stuff like bagels I'll gravitate to those first, but I usually only eat the one serving and that's enough. The rosemary crackers and onion bread don't have any grains at all. I'll eat several pieces at a time, but they do satisfy me. And my frozen pizza crusts don't call to me like, say, "C" does. :)

(Of course, I've used EFT for quite a while on my emotional eating issues. That definitely helps too.)

But you're doing it! Despite all those hurdles, you've stayed 100% raw all this time! So you definitely deserve a medal even though you're already getting lots of rewards by eating that way. And of course TeePee is also a poster child! I have learned so much since you showed up here!

BTW, the slice into my thumb was on the end, and I only use the side for typing, and for some strange reason it doesn't hurt AT ALL, so I'm fine!

[Sim]

From Kathy:
BTW, the slice into my thumb was on the end, and I only use the side for typing, and for some strange reason it doesn't hurt AT ALL, so I'm fine![/QUOTE]

Oh, Thank Goodness! I was wondering if there's any kind of mandoline that is safe to use and still slices those vegetables to perfection??

[Sim]

Hi skinnyminnie~
So nice to see you here....you'll find that everyone is so wonderful and funny and supportive. This is my new group of best friends!

Since you're fairly new to this, I'd suggest you read through some pages of previous postings (like at least 50!:) because a lot of your questions have been discussed at length. Alternately, you can search the site for answers. For exaample, you could search for "dehydrator" and see what comes up. But here's a couple of quick, but definitely not all inclusive answers from my own not very extensive but very sincere experiences:
1. I know it's a lot later than "before 7pm tonight" but I would say definitely to not use the Knorr's or any mix that has additives like MSG. You have just finished a cleanse; don't start putting back in the things you just cleansed out! As suggested, there are soup powders in the health food stores that would be fine to use.

2.How many glasses of OJ? Like the lemonade, use as much as you need, but cut it with water.

3. Food processors and dehydrators: depends on your budget, but I wouldn't trade my 11 cup Cuisinart (processor) or my 9 tray Excalibur (every Raw book you read will tell you that's the best kind to get...it has a fan and keeps the temperatures even throughout the process). They're expensive, though, so it depends on what you can do. If you look at our discussions, you'll see that we're all going broke buying out "toys" to go raw!:D But we're loving it, so congratulations on making an exciting eating choice! You're going to feel so healthy!!! By the way, a dehydrator functions as a raw foodist's oven. You can make dried foods that approximate baked or cooked foods, like pizza crusts, bagels, burgers, veggie chips, onion bread...endless list.

4. Juicers: depends on what you need and can afford, again. If you want a citrus juicer, our talented TeePee swears by her Breville Citrus juicer. It's $150. I have a $30 Cuisinart...it's okay but I'd rather upgrade if I ever have enough money. Okay, those do only citrus. If you want to juice carrots, apples, beets, greens, etc, you'll need something else, like a Champion, an Omega, a Green Star...it's endless. Different price ranges, different functions. Look up "juicers" online and you'll find endless information on how they work, decide what you need and what you can afford, and make a decision. Sure, sounds easy...took me three weeks to decide!

5. We were just having a discussion about doing a month long "raw challenge" (look on alissacohen.com). Some people here are raw 100% of the time, some people a little less, some people a lot less, some people just incorporating a little more raw into their normal Standard American Diet. It's all good! The trick is to become healthier. You will not get sick if you eat a meal that is not raw but you might have a little tummy trouble for a few hours afterward. My own daughter is doing exactly what you describe: she eats raw with me but goes out with friends to bars, restaurants, etc. and eats a meal or has a drink and snacks once in awhile. She describes the experience as being "uncomfortable" after she starts to digest cooked meals and then says she can't wait for her next raw meal. So I asked why she's bothering to eat cooked food if it makes her uncomfortable and she says that socially, it's just easier. I can understand that. For me, I'd rather feel great all of the time and be social by ordering salad. But in any case, don't worry. You won't get all-out sick or anything.

6. Thanks for the blessing! Good to have you here!:)

Hi Everyone! I'm on my first day of OJ ~ can hardly wait to sip that delicious fresh squeezed juice. But I have some VERY IMPORTANT QUESTIONS I was hoping some can answer for me. PEANUTTERB, you have been very helpful and right on the mark along with many others so PLEASE, can you help answer these?

1) Tonight I'm making the soup. In Burrough's book he says we can use vegetable soup "powders" in the soup. I bought KNORR Vegetable Recipe Mix and notice that it has some chemicals, Monosodium Glutamate for one along with two others that I never heard of. Is this okay to use? PLEASE LET ME KNOW BEFORE AROUND 7:00 pm TONIGHT. Thank you so much!

2) The OJ ~ Burroughs says to sip "several" glasses a day for two days. How much is several? I imagine I'm going to be quite hungry so how many can we have?

3) I'm really going to try to start eating whole/raw foods. But this is ALL NEW TO ME! I received two of the books I ordered yesterday and will have to go to the health food store to find out what half those ingredients are! I never heard of some of them! SO.........looks like I'm going to need to buy a really good FOOD PROCESSOR ~ anyone know of a good reasonably priced one? Also, guess I'll be needing a DEHYDRATOR??? WHAT THE HECK IS THAT? And does anyone know what kind or type and reasonably priced?

4) I have the WORST JUICER in the history of mankind! Took me forever to squeeze those oranges! Any suggestions on a good JUICER?

5) Last but not least and MOST IMPORTANT! While I am going whole/raw let's say a time comes when I'm out to eat like at Buca Di Beppo's and want some delicious ravioli! After not eating that way for any length of time, will I be getting sick? Because from time to time I would still like to "indulge" once in awhile on the things I love. PLEASE ADVISE!

Thank you aLL for all your encouragement, support and wonderful advice! I'm learning more every day and couldn't have done it without all of you!

Have a beautiful and blessed day!
skinnyminnie <><

[skinnyminnie]

Thank you, SIM! I KNEW I could count on my new friends to get me through this! I'm not going to use the Knorr ~ I'll just make it with the Spring water and all the fresh veggies I bought and add spices! A great idea!

As far as the OJ, I am absolutely LOVING the taste! It tastes Oh so good!
And I hate to dilute that wonderful taste...so I'm sipping VERY SLOWLY and then following with a swig of spring water! It's working GREAT so far!

Thanks for all the great tips on the food processors and juicers! I have been ferverently looking at as many page as possible in all the threds and have printed so much material now I'll need a book soon to put them all in! LOL!

I will need to know though what the heck is a dehydrator? And all those ingredients in the new books I bought I never heard of! So it's a whole new world for me and I'm counting on my new friends once again to help me along.

As far as the one month raw challenge, I will go on Alissa's site, however I am going to Disneyworld with my husband on vacation next week and am not sure I can be totally raw. Besides, Easter is on Sunday and I may have to have a piece of Italian bread. But I'll check it out and see.

You have been very very helpful and I so appreciate all the quick responses!
And you were in plenty of time for the vegetable soup since I posted those questions this morning when I got to work and am making the soup tonight when I get home. We have a mandatory Sales Meeting here at 5:00 PM so I'll be making the soup later ~ I've got about a 40 minute drive home!

I am so PROUD of ALL OF YOU who have decided to take on the MC (I have felt GREAT almost all of the days but a few! I would highly recommend it to everyone. However, people here at work seem to think it was easy because I felt so good. Well, I would encourage people to do it but assure them it is NOT EASY! Its' a mindset that you have to have telling yourself I'm going to do this and why and just DO IT! The SWF was not pleasant nor was the Smooth Move Tea. I certainly won't miss that cramping every day! And tell yourself that after so many days, there IS NO TURNING BACK! I believe what everyone was saying that you will get sick!

Finally, congratulations to ALL who decided to eat healthier and feel better!
I did it because I was so tired of feeling fat, sluggish, stomach problems, diarrhea, etc. every day from the CRAP (no pun intended) I put in my system.
I finally realized that if I don't take care of myself, no one else will!
I'd LOVE for my husband to do the cleanse but he's a FEDEX courier and cannot possibly with his schedule. And I don't think he would survive with the SWF and tea. I KNEW I HAD TO DO IT for my own well being and it's the BEST thing I've ever done for myself!

Again, talk to you guys later (I'm on lunch now)! I'm going to have to keep checking in and writing even though I've finished the MC because I will be missing all of you.....heh, maybe we could plan a REUNION or something like that someday! Sure wish I would have taken "before" pictures!

Have a GREAT day@!

[mtmouse]

Eeeew! I had a funny experience this morning.

I had soaked oat bran for breakfast, and I put on some agave and almond milk as usual. But when I ate it, it didn't taste as sweet as usual.

And then when I went back to my jar of almond milk, it was sour!

Has anyone had that happen? I don't think that batch was more than 4 days old. Now, one thing that did happen to it was that I forgot about it and it ended up dripping overnight before I squeezed it all out, which is a lot longer than it usually sits out. Do you think that could have done it?

I don't suppose what I had this morning was harmful. But it certainly doesn't taste yummy like it does when it's sweet and new! :p Time for a new batch.

[Res]

Oh Gosh: pages and pages have flown by. So much to say - lucky for you so little time. ;)

Kathy: Simplicity is peaceful and simple sounds good to me. The more complicated I make it the more I'll hate it so I'm formulating my plans daily.

I received one of my uncook books. The Raw for 1 or 2. I'm soaking seeds/nuts for the Not Tuna, She says it's a staple and I can see myself doing this for 30 days and loving it.

But is wine raw? ;) Sorry had to say that. I know some of you mountain girls don't scare easily but a foot long lizard was in my house from yesterday until about 10 minutes ago. Via email my son told me to be brave, put on a glove and move it outside. Well aside from nightmares all night about the little bugger crawling into bed with me, it was an uneventful night. I did howerver find the thing trapped in my bathtub moments ago. (This was after trying to find it last night so that I could sleep peacefully). SO, I took a BIG SWIG of red wine - put on my dish washing glove and without thought grabbed the thing under the upper legs. He was as stunned as I was. While deciding which direction to take him; concrete or garden (which is further away) he decided to use a little muscle and tried to get away. :eek: OK, not cool! He's STRONG. I was afraid of squishing him and then me throwing up for the next day or so so I made a B-LINE for the front door (being considerate and wanting to unload him in the garden). He wrapped his enormous tail around my wrist (which bugged me) and when I tried to plop him down with the radishes and bugs he wouldn't let go! (OF ALL THE NERVE). He finally DID let go and scurried off to blend in....then I came back in the house and slugged back another huge swallow of red wine while patting myself on the back for being the GREAT WHITE HUNTER. Luckily no one was around to see me shaking. And hence this story that I'm going to come back and delete tomorrow because I'll feel like an idiot.

The End.

Love you all, :)

~Res

[skinnyminnie]

Hi Sim, Res and all you other Master Cleansers! I am going to try to go totally raw however, I am DYING for a nice piece of GRILLED SALMON. Is fish totally off limits? I thought fish was good for us and has alot good benefits.

I'm very hungry right now and would LOVE a glass of OJ however that stupid juicer is the pits! Can't wrestle with it anymore...I'm bringing it back. Some plastic piece of junk that I got at Target. Thought it would suffice but now that I'm getting serioius about this, I'm gonna have to get serious about my juicer!

Tomorrow is my second day off the cleanse ~ juice again all day and then that delicious veggie soup I made tonight but only the broth! Then on Thursday, OJ for breakfast, veggie soup with the veggies for lunch and a nice salad for dinner. Now how about having myself a nice piece of grilled Salmon on either Friday or Saturday? Can I do that?

I'm very hungry right now so I'm going to get a bottle of water...see you all later!

[mtmouse]

Well, Res, the good news is, it isn't after Easter yet!

LOL.

Alissa Cohen says wine "can" be raw, but usually isn't. Make you feel better?

Sorry about the lizard! I'm sure you're both happier now. :)

[Sim]

Hey Res~
Good thing you're going raw....I hear that lizard can be delicious when cooked properly! :rolleyes:
Good job on the hunting...I'm proud of you....there's nothing like the feeling of a lizard tail wrapped around your wrist or arm to skeeve you out...but held in there..must be the greens that gave you power!

Skinnyminnie~ Of course you can eat whatever you wish, but grilled fish is definitely not part of a raw diet, although some almost-vegetarians do still eat fish and would consider it okay. There's a broad spectrum of eating habits and only you can decide how far into vegetarian, vegan, or raw you want to go. Some people just can't give up meat and choose to eat a little, some people refuse to give up cheese and will stay raw and vegetarian EXCEPT for cheese. No matter what you do, remember that you're making a conscious effort to eat healthier, a little (or a lot) better than before the MC so you're doing a great thing. You don't have to be totally one way or another to commit to eating healthier...it's all a matter of personal choice. As for those strange ingredients, I hear you! I looked them all up in the glossaries of the raw books I purchased. I'd never heard of nama shoyu or Bragg's or sweet white miso or dulse...but it's easy to learn. Just bring your wallet with you when you go to purchase and you might even have to forego some things and get a little at a time, as your budget allows. Remember that you can always keep it simple and just have a good time getting started!

Mt~ Wish I could give you a better answer about your Alt key...

And about that almond milk...could it be that the almonds themselves weren't up to snuff when you made the milk?

Tonight for the second time since I started raw almost three months ago, I was sick, barfy sick. Both times it happened after eating collards, although I've eaten collards almost daily in between these two episodes without any ill effect. It's like I just couldn't digest and my body said, nope, not going down, has to come up. What the heck is this about? I don't know but it was awful. Feel better right now but it was pretty interesting to actually know I just wasn't going to escape barfism tonight, right before it happened. I did notice that the collards tasted unusually tough...they were organic but who knows.

Off to sleep, I hope. See you mañana, kids.

[mtmouse]

And about that almond milk...could it be that the almonds themselves weren't up to snuff when you made the milk?

Sorry about the barfing, Sim. I wonder if it really is the collards or the tough fibers or just something else completely.

As to the almonds, we've been eating from the same batch all along, so I don't think that could be it. Tonight I made more, and I'm just going to get it squeezed out really quickly and get it in the fridge right away. If it doesn't happen again, I'll presume I'm right. If it does: I'll figure out the common factors then! :)

In the meantime, I'm looking forward to my soaked steel-cut oats with fruit and almond milk tomorrow morning!

[skinnyminnie]

Thank you, Sim for your encouragement! I tell ya, I LOVE this message board! Hats off to Peter for starting it and keeping it going! At first I had no idea how to maneuver my way around here....but lo and behold it came to me and here I am now, almost a Pro at it!! LOL!

I do want to try to go totally raw but realize it's just not realistic for me. Especially when on vacation. For instance, I'm leaving on Monday for Disneyworld with my husband for a week and then off to New York to visit my family two weeks later! I know I'll try to stick to raw as much as I can and like you said, what a great start to eating healthy, taking care of myself and feeling like a million bucks! I'm already thinking about another cleanse maybe the beginning of next year (first I have to get over the effects of this one!)
mainly because I'm so bummed out that my tongue isn't completely pink yet.

And eating raw is VERY expensive from what I've been reading but again, like you said, I'll start slow and work my way up! The books I've already gotten look so YUMMY! So all of you Mc's make up your mind to do it and stick to it!
I can't say this enough but it really is a MINDSET! I could have talked myself out of it after that second day of detoxing since I thought I was going to die, but since I had read BOTH required books, I knew why I was feeling that way. So another plug for the books, MANDATORY READING for anyone considering the MC!

Have a GREAT day all! Time to get to work and get started on that delicious fresh squeezed OJ! Can hardly wait for tonight to taste that delicious vegetable soup broth I made! WOO HOO! To God be the glory for it all!

skinnyminnie <><

[Sim]

[QUOTE=skinnyminnie]I'm already thinking about another cleanse maybe the beginning of next year (first I have to get over the effects of this one!)
mainly because I'm so bummed out that my tongue isn't completely pink yet.

Just a footnote here: I cleansed for 40 days and my tongue didn't go pink until I was 5 days past cleansing! The detoxing continues for awhile after the cleanse, so don't be surprised. And right here on this BB, you will find other people have said that a pink tongue doesn't always result after a first cleanse. Everyone has a different experience; the trick is at least enter the ring! Have a great "dinner", Skinnyminnie!

[skinnyminnie]

Thanks, Sim! Good information to know ~ I KNOW I wont' be going 40 days!

Okay, kids, now I have to address this subject although might be a little riskee (how do you get that sign over the e again?) Anyway, since I had so many BM's on the cleanse, the "Roid" family decided to come out and play (as in hemorroid!) There's actually only one that is out now and really bothering me. What I want to know is if I can use a Vitamin E suppository that I had gotten in the health food store and have used them many, many times before the cleanse due to my bad eating habits. Would it be okay to use one now?
Has anybody else had that problem? Please let me know as I need some relief before my wonderful vacation next week!

[skinnyminnie]

One more thing, please! VERY IMPORTANT!
I've been reading about taking "Probiotics" after the cleanse to put back some of the good bacteria that was lost.

What is that? And should I take it? I'm on day 2 after the cleanse. If so,
what kind and where do I get it?

Thanks, guys!

[TeePee]

Sim and mtmouse,

You are so cool!! Thanks for the vote of confidence!! Yes, I have been 100% raw since my 10 day ended Jan 11. But Sim is also doing traditional cooking for a whole family, too!!!

BUT, I THINK ALL OF US ON THIS BOARD ARE HEROES FOR DOING THE MC AND ATTEMPTING RAW, whether 100, 90, or 50% Anything is an improvement over the Standard American Diet!! SO KEEP IT UP!!

I do have to agree with Ms. Cohen herself, that 100% is probably the easiest. That way, there is nothing to figure out, each day. Ya know, "I had this much raw, so I can have this much cooked". The only thing I have to admit to is my occasional wine. (Homemade by a dear, dear friend) So each day, there is nothing to think about, except, eat what I want as long as it's raw!!!

I have been so busy preparing my students for state testing, that I haven't kept up on here. I only glanced thru real quick tonight. But it is still the happening place to be!!! I will be catching up much more, as school closes after tomorrow for TEN DAYS!!! How beautiful it will be not to have to pack lunch!!! And just "graze" at home when I feel like it!!

Hugs to all!!!

[TeePee]

Sim, you are "SuperWoman" what's with the puking?? So sorry to hear that. Strange.

Res, I am cracking up over the lizard. You deserved *lots* of red wine for that!! I think I might have a glass in your honor!!!

Skinnyminnie, WELCOME!! You'll love it here!!!

I agree with Sim, simpler is becoming more appealing. Although I know I will spend lots of time "cooking" on my days off!!

So, Saturday night, I decided to move my refrigerator to make more room for my "raw gear". I just turned it and now I have a project for Dear Dad to build me a cabinet and counter to go in the spot the fridge was. It turns my very small L shaped kitchen, into a U shaped kitchen. It would give me almost 4 more linear feet of counter!!! I have moved the citrus juicer, regular juicer, VitaMix, food processor, dehydrator AND toaster over(for my daughter) into about 27 different configurations since!! Oh, the adventures of raw foodists!!!:rolleyes:

[pinkdervish]

in response to miss skinnyminnie... there are many places you can find very good probiotics. I personally use the PB8 Probiotics and you can find them at www.amazon.com at a very good price. They work very well for me and I'm sure they will for you too.

Probiotics are the healthy bacteria that are found in the digestive tract and they are depleted along with the bad bacteria when on any cleanse. It's recommended you replace the good bacteria to protect your digestive tract and to also ward off any other parasites or worms that may be in there. They don't like good bacteria.

Hope this helped you!

[skinnyminnie]

Thank you, Pinkdervish! I will check it out...I just wasn't sure I really needed them since I hear alot of people don't take them. When should I start? Today is my third day off the cleanse and I get to have the soup WITH THE VEGETABLES! WOO HOO! And a nice salad for dinner.

Please let me know if everyone has to have them after the cleanse.

Thanks, sweetie!

skinnyminnie <><

[Svetlana]

Hello Everyone!
This is my fourth day off the 26 th day cleanse. I know i wasnt supposed to drink the laxative tea but i did last night i felt so clogged up and now feel much better. I drank the juice for a couple days and could not stand it so switched to drinking the lemonade for breakfast and lunch and eating raw vegetables and almonds i can only eat little bits of food at a time and yesterday made about a cup of salad with tomatoes cucumbers lemon juice, salt, parsley and some peper. Maybe i needed to do the juice for more then just two days. But its so nice to be rid of all those chocolate cravings and the cravings for bread and junk food. I crave things like broccoli and steamed asparagus. I have been recomending this cleanse to everyone i know my brothers GF however keeps calling it a diet all the time this is her second day and people at work think she is nuts i told her that its not a diet its a cleanse and that she shouldnt confuse others. I am so glad that we are still there for each other after the cleanse! Stay strong and helthy!

[Res]

there's nothing like the feeling of a lizard tail wrapped around your wrist or arm to skeeve you out...but held in there..must be the greens that gave you power!
HAHAHAHAHA Nope to eating the little bugger.

http://www.ventanaws.org/images/Condors/AlligatorLizard.jpg

[Res]

TeePee: Cheers!! http://www.kurts-smilies.de/trink5.gif

[pinkdervish]

Well, I think it's necessary for everyone to take the Probiotics after a cleanse. When we are on the cleanse we are killing the good bacteria along with the bad, so you have to replace the good in order for your digestive system to balance itself out and to keep parasites at bay. I suggest doing a little research on your own to find out what Probiotics do, etc. then you will be able to make a decision for yourself from there.

Hope this helped :)

[skinnyminnie]

Thanks again Pinkdervish! My next question, How long do I have to stay on the probiotics?

P.S. I had a little bit of a setback today. Went to a funeral and I was starving ~ was planning on going right home afterward to have some more home-made veggie soup but I didn't. Went back to my friend's house and ate things I shouldn't have. Cuban pork (very little) carrots (YES!) and had a real craving for those mini eclairs and cream puffs! Bad girl!

[Res]

Actually, it was Dr Mercola who said to take the probiotics every day for a month (as the label states) and then take them 3 x a week after that.

I use Garden of Life, Primal Defense and get them at my health food store.

Hope that helps. :)

Love,
~Res

[Res]

Good Morning Lemonheads. :)

I'm getting all my ducks in a row for the 30 day raw challenge. It's been fun going through the recipes here and I've only begun.

So far on the Menu:

Toona (staple)
Rosemary Crackers (staple)
Falafel (stuff added to humus)
Eggless Egg salad
Onion Bread (staple)
Raw Italian soup
Sunset Pudding
Fennel Salad
Veggie Juices
Fruit Juices
Nut Milks (staple)
Raw Cereal (staple)
Walnut Burgers
Kumquat and Nutmeg cheezecake
Mediterranean Kale
Guacamole (staple)
Applesauce
Carrots/celery/bell pepper's cut into bite sized pieces

Not to forget all the easy stuff like fresh fruit that just needs to be washed or cut up for fruit salads. Mmmm

I still need one more book - I think Alissa's book and I should be all set.

Kathy, I'm thinking around the weekend of the 13th. What do you think? :D

[anna27]

Hi all!

I just got back from Whole Foods (so fun), and I had a juicing question.

Both Central Market and Whole Foods have fresh squeezed juices. They add nothing, not even water, and put a government warning on the label that says the product is not pastuerized. They juice them fresh everyday in the store(there is a date on the bottle). They have a great variety, too- today I got apple lemon ginger and carrot beet parsley wheat grass.

I'm assuming these are just as good as juicing them at home yourself- am I okay drinking these? Out of curiosity, does anyone know what kind of juicers they use?

Thanks!
anna

[mtmouse]

Res,

Sounds like you've got a good plan!

And the 13th sounds good to me, too!

[Ginger]

I think I've lost my mind preparing for after the cleanse. I'm now 2/3 of the way through, and have spent more money than I would if I was eating. Check out the list:

Ronco dehydrator $39
Kitchenaid mandolin $49
sprouter $5
salad spinner $17
new knife $26
knife sharpener $9
vitamix $379
cookbooks:
raw food real world $27
The complete book
of Raw Food $18
Raw Food Gourmet $15
Living on Live Food $30
Raw Food made easy/
Green for life $25

I think that's all I've bought. I still have to get my spiral slicer.

[mtmouse]

I think I've lost my mind preparing for after the cleanse. I'm now 2/3 of the way through, and have spent more money than I would if I was eating.

Yes, but didn't the Vitamix and salad spinner taste good?

:D

[Ginger]

Yes, but didn't the Vitamix and salad spinner taste good?

:D

Delish:rolleyes:

[pinkdervish]

what's vitamix and why does it cost so much?

[Ginger]

what's vitamix and why does it cost so much?

It's one of the best blenders made. Many raw foodist use it.

[Natalyawoo]

Hello All!

Well I made it through my very first MC! Now I'm thinking about what things I need to do for my health. I will probably do another MC this summer because the more I'm reading from you all about raw, the more I think I want to try the 30 day challenge.

However, right now I'm settling for caffeine free and cutting out meat. I've never been a vegetarian before, but it makes sense and I love veggies. So my big question is how does one go about weening off all the crap they've eaten their whole life? I've been on caffeine since I was 11 and I'm 28 now. YIKES! I'm going for meat free this month and then possibly vegan. Any suggestions? Any good recipes?

It's been 3 days since I posted and I missed you all!:)

[TeePee]

Hi everyone!!

Ginger, sounds like you are on your way to raw!!!

Easter was a breeze to get thru raw!! I went to my sister's armed with a huge salad, burgers with the curry sauce, pizza bread, banana crepes, chocolate pudding!! (all Alissa Cohen, except pudding) My sister also had fresh fruit. Hope everyone is well.:)

[mtmouse]

TeePee,

You're awesome! That sounded great. I'm really looking forward to our raw challenge this Friday. Keep thinking I'll start it early, but then I also keep having "one last thing". :(

But I've been thinking lately about almond milk. It seems like such a waste. I know someone here was wondering what to do with the "dregs", and we've come up with a few ideas (but I, at least, keep forgetting to thaw them and use them even when I have an idea how). And it always seems so expensive to me (though the price of almonds has dropped again lately). I did do a comparison, and in fact a quart of almond milk costs about the same as a quart of store-bought soy milk, but at the rate I can go through almond milk, that's not insubstantial.

DH doesn't do dairy, and so for years he's just put plain water on his cereal. So I began thinking, what's in our almond milk to make it different from flavored water? How much almond are we really getting, and how much are we wasting? I started wondering if I could use water on my raw buckwheat grawnola. But it's just not very appealing to me.

So here's my plan: I'm going to make my "almond milk" one serving at a time, using a lot fewer almonds, and just dump the whole thing onto my cereal. I'm hoping it will still look a little "milky". And with a little vanilla and a little walnut oil and a little agave, I'm hoping it will be just as tasty. And I'll get all the almond, no waste, no worry, and a lot less money.

I'll let you know how it goes!

[kiropa]

try banana milk --

banana blended w/ water

[mtmouse]

What a great idea!

[mtmouse]

Here's something neat to share with you all!

In Cornbleet's book she mentions and recommends "green bags" from Evert-Fresh (http://www.evertfresh.com/) for keeping produce fresh longer. You have to call 1-800 822-8141 to find who may sell it in your area.

Well, I called and there were only two places in the whole state of Montana, but one was in a city I go to from time to time. I asked the person on the phone how much the bags cost, and she wouldn't tell me, claiming that every retailer was different. Great.

So the next time I was over there I found that market and lo and behold a package of 10 bags cost $3.69. Not going to break the bank over that, LOL! And they can be rinsed and reused, though apparently they do lose their effectiveness over time. I bought one package but have since bought another, because in fact I almost always have more than 10 kinds of produce going at once.

I tried it for a few weeks and it really did seem that the bags worked better than regular bags. (I left my sugar snap peas and broccoli from Costco in their own bags, which also claimed to be some kind of special bag.) But it was kind of hard to tell. I did use one for some green onions that were already past their prime when I first put them in the green bag, and over some days it certainly didn't seem like they had deteriorated as much as I had expected, and most of them were still usable.

Today, though, I must share that I am now a definite green bag convert! I can't tell you how many times I've bought a 4-oz package of basil (spending anywhere from $3 to $4 on it) for pesto, only to find it a slimy black mess by the time I remembered to use it.

So this morning I was making carrot pecan burgers and remembered that I'd bought basil "a few days" ago, so I thought I'd make pesto. I had switched the basil to the green bag as soon as I got home after shopping, and it had been in the fridge ever since. I opened it today and it was perfect! I don't think I could tell any change from when I bought it. I made my pesto and it was great.

So I dug out the store receipt and learned that I had bought it on 3/30! That was TWELVE days ago! Before green bags, that basil would have rotted within 3-4 days at the most.

So I'm still testing, but as I said, I think I'm a convert. The bags really do seem to make a big difference. And for me, who always ends up buying more than I can eat in a short enough period of time, it really helps to be able to dig things out of the bottom of the fridge and find them still edible!

[TeePee]

Mtmouse,

You sound like you do as much raw researching as I do!!

On the almond milk....have you tried making the "30 second nut milk"? I think it is in raw food, real world. It is waaaay easier to make than soaked and strained almond milk and tastes just as good!! I make both, depending what I have on hand.

30 second version-
2 heaping tbl of raw almond butter
2 cups water
2 tbl agave nectar
pinch sea salt
dash vanilla (optional to taste)


BLEND!! :D It is quick enough to make per serving, so none goes to waste. Of course raw almond butter isn't cheap either, but this is certainly an option to try!! Then you have no left over almond pulp to worry about!! If I do make a double batch, I put it in mason jars in fridge for couple days.

THATS IT!! I made half of the recipe last night and put in frozen strawberries. Tastes like the "pink milk" I drank as a kid!!!

Let me know if you try it and how it works out for you.

[mtmouse]

Thanks, TeePee,

I'll try my "new way" first, which is even easier because I intend to use just whole almonds. And because I'm out of almond butter. But as soon as I get some almond butter done up, I'll try that too to compare.

I still had some milk left over this morning, so the need hasn't arisen yet. But it will soon!

[Natalyawoo]

Well, after reading this entire thread... (oi, it took a while) I've decided to give raw foods a try. I bought Cornbleet's book and some of the staples she suggests and I'm off. I've never done anything like this, but I'm looking for a lifestyle that's easy to maintain, a weight that's easy to maintain, and I love trying out new recipes. So I think I'm in for the 30 day raw challenge. Those of you who are veterans, I hope you won't mind replying to my naive questions. I do know how to research and have spent the last few days looking up EVERY raw food article on the web, but once you're in the thick of it, I know the questions will arise.:confused:

I'm curious to see how my body will change over this journey, and I'll need support. I have a bachelorette party to attend next Thursday, a family event Sunday, and every one of those events is surely going to be centered around food and eating. I know my family and friends think I'm weird enough, but this will take the cake. I'm just going to try to hide it by eating salads and such.

Good luck to you all. I'm off to soak some almonds and to pray my kitchen aid blender will work well enough for this. (I hate to go buy another blender when mine was SO expensive).

Night all! Good luck. I start tomorrow (I think with the rest of you.):)

[mtmouse]

Yep,

I'm in now too! I've spent this week indulging in all sorts of cooked stuff and I certainly can't say I feel any better for it! :p However, even so I'm eating much more raw than I used to before I found this site and started paying more attention.

And I'm sure I'll need support too, Natalyawoo! I've been eating mostly raw for a while now, but I want to stop taking "little bites" of this or that when I'm cooking for DH.

I've got wheat sprouting now for bagels, and I'm making buckwheat grawnola in the dehydrator as I speak. (I've decided that's the only way I like buckwheat at all, and it's my favorite grawnola grain. It gives a great light but crunchy texture!)

I've got pesto. I need to make toona and rosemary crackers. I have onion bread, but this batch doesn't taste as yummy as my earlier ones, so I'm not eating much of it. I've got some carrot pecan burgers in the fridge. And I just bought a pineapple and a watermelon and frozen blueberries. And I have raw chocolate sauce and chocolate fudge for those snack attacks. :)

For me the rules are simple: I can have anything I want as long as it's totally raw.

But I'd really like to drop, say, 5-8 pounds in this 30 days if possible, so I'm hoping the "anything I want" will turn out to be appropriate amounts to produce that result. :)

Chime in, other challengers! (I'm looking at you, Res! :D :D :D )

(And TeePee and Sim, you count! You're going to be our fonts of wisdom and inspiration! So don't abandon us now, okay?) :)

[TeePee]

Natalyawoo and mtmouse,

YAY FOR YOU!! GLAD YOU ARE HERE FOR THE RIDE!!

mtmouse, you should lose 5-8 in 30 days. I love your rules, anything you want as long as it's raw!! YOU GO GIRL!! That has been my one rule since Jan and I have lost almost 30 pounds. (Including about 8 on my end of December cleanse).

Natalyawoo, I think your KitchenAid blender will work fine for most things. I used to have one. (ex got that too!!!) Gave me a good excuse to buy the VitaMix tho!! I know some of my friends give me a hard time about eating raw. They know I always have something going!! For many different reasons, be it a diet, a fashion style, etc. many of them call me "Trendsetter", so I just tell them this is another trend I'm setting and they'll all be doing it soon enough!! You can make it thru the bachelorette party for sure!!

You are in for an amazing adventure!! I can't believe myself the way I eat now compared to "life before raw"!! You really will start to only want the raw stuff. And you have a great plan having all this stuff prepared for "emergency" cravings. You have the right idea.

And of course, you will get fabulous support from everyone on this board. They are all awesome people!!

GOOD LUCK and keep us all posted on your success!!

[Res]

Kathy and Fellow Sojourners: :)

I can't tell you how crazy the last two weeks have been. I'm overloaded at work at the moment and will be for the next 6 weeks. It's ok though. I'm just exhausted.

I'm starting tonight. I have at least one book and all the recipes here. The Toona is my new best friend but I haven't been able to make the crackers yet too tired and I have school tonight after being off of school for two glorious weeks. pththththth

My son is going to be down in 2 weeks (Yay!) and I'm not sure if I'll stop or try to get him going with me on the last 2 weeks. We'll see. At any rate I'm ready to feel good. I really am addicted to the feeling on the cleanse and I learn each and every time that I can't eat the same way. It takes one day of eating wrong to remind me that I don't feel good.

So back to the reasoning that if anyone can do a ten day cleanse they certainly can do a 30 day raw. The variety of foods is FANTASTIC and I see berries out in the grocery stores. :)

I hope all is well and I'll be back to read up when schools out tonight.

Love to all,
~Res

[Gene]

I have a question and after reading the book it opened my eyes to this site where we all could come together and get help. Well my question is which and what raw vegetables can I start to eat after my 10 days? I want to come off the MC easy and comfortably with out getting sick. I do have the book but I don't know what food I can eat to come off the MC the right way. I do know about the OJ which I love OJ but what foods can I eat? Is tomato soup ok?

Any suggestions would help, and I want to say HI and thanks for letting me be part of the MC family.

[mtmouse]

Glad to see you here, Res!

It's funny; this afternoon I felt better already. But I didn't eat anything different! :) (I usually eat any cooked stuff in the evening rather than the first two meals.)

Anyway, I think it was just the decision that did it. Black/white is so much easier than gray. And I do think I'm going to continue to feel better, even though I wasn't eating much non-raw food anyway (except, of course, for the three days just behind me! LOL).

I tried my new almond milk this morning (1 cup water, maybe 10 almonds, some agave and vanilla). Took maybe 30 seconds to make, and it looked plenty milky! Tasted great on my buckwheat grawnola and I didn't waste any almond pulp at all. I like it!

I've been sprouting wheat for the past couple of days, and today I made it into bagels (with flax meal) and got them into the dryer. (The rest will be processed into "wheatmeal" for cereal in the morning, a la Cornbleet's oatmeal recipe.) I also made a yummy cabbage-carrot slaw for dinner. (I had spiralized zucchini with mock peanut sauce. Yum!)

This morning I weighed 165. It's my goal to see the 150s after this and stay at least down there from now on (140 actual goal).

Guess that's it! I'm excited about this!

[mtmouse]

Oh yeah, I forgot!

Tonight I also started a batch of macadamia nut cheese that someone posted somewhere. Just raw mac nuts and water, then pressed and fermented (I guess) a little.

I plan to have bagels and cheese and tomato slices and my yummy broccoli sprouts for lunch tomorrow! (I hope it's all ready, LOL.)

And, yes, I DID just finish dinner, LOL! But I do love thinking about good food!

http://www.freesmileys.org/emo/eatdrink020.gif (http://www.freesmileys.org)

[skinnyminnie]

Hello all! Skinnyminnie here and glad to be back! Just returned from a week's vacation from Disneyworld with my husband and was a VERY GOOD girl! Of course, I did indulge a couple of times but heck I was on vacation!
Am still feeling great and am reading all about the RAW challenge ~ I guess you all started it and may have to jump on board but probably not yet since I have NO equipment and quite frankly am a little confused now as to what "TOTALLY RAW" means. I've bee reading some of the recipes on Lemonhead thread and saw some salads with Feta cheese. Cheese is not on the raw food diet, is it? My head is actually spinning right now because since I finished the cleanse, I have tried to eat alot better but not totally raw. I want to go either 90% or 100% totally raw though. I also thought totally raw meant no cooking involved but then I read some soups are warmed up. I got the books I ordered and yet now feel a bit overwhelmed about what equipment I do need, the cost and the time it takes to prepare some of this stuff. I've been reading about the dehydrating process is like 15 hours or overnight? And I don't have a dehydrator and cannot afford one right now. Any advice anyone can give me will be greatly appreciated. I want to stay healthy, eat better and continue to lose weight.

Oh, one more thing.....I haven't started the probiotics yet and I ended my cleanse on Aprtil 2nd. Is it too late to start?

[mtmouse]

Hi Skinnieminnie!

Of course it's not too late to start! And who cares if you're absolutely perfect? You can join us and still have slightly different goals. Every little bit helps.

And there's no reason to wait until you have a lot of equipment. If you have a food processor and a blender, you can do a lot. A dehydrator is important for going 100% raw, IMO, but mostly just to provide variety. After all, one could go 100% raw eating only fruits, veggies, nuts, and seeds, using no devices except a knife. All the rest is just to satisfy our taste desires, not our true food needs. :) And, yes, the dehydrating process is slow (as is the sprouting process), and you need to plan ahead for that kind of stuff.

The "Lemonhead Recipe Box" doesn't have a completely raw focus. Not every post cleanser will want to do all raw. And you're right: feta cheese doesn't qualify as raw (unless the milk it is made from is raw (not pasteurized), which is possible but not probable in this country). There are some raw cheeses out there, and that would qualify as 100% raw if you wanted to eat them. (Thus eating raw but not vegan. Meat or fish jerky also fits in this category.)

So I'd say, jump on in and use this as a springboard to learn more, try new things, and see how you feel. It doesn't have to be perfect and it doesn't have to be forever. (For you, at least. For me, I want it to be perfect, because I'm ready for that stage, having done less than 100% for a while now and feeling the need for a push to the next level. At the same time, if I'm not perfect, I'm not going to kill myself either.) :) This isn't a contest. It's just a motivational carrot!

So go over and announce yourself in the new thread!

[skinnyminnie]

Thanks, MTMOUSE for the encouragement! Guess I'm making it alot more difficult than it needs to be! I don't have a food processor but will look into getting one.....

I also LOVE my fish and chicken (however I can live without the chicken!) But for now, I'm going to do the Raw Food Challenge! I like to start in the beginning of the month so will jump on board May 1st! I lost 10 lbs. on the Master Cleanse and want to be sure to keep it off since I just went out and bought a lot of new clothes! As I mentioned, I did really well in Disneyworld, had alot of salads, one absolutely DELICIOUS Beet Salad with Goat cheese (I'm sure that's not good for you, but delicious!) it had nuts too and was one of the best salads I've ever eaten. Brought my own home-made vegetable soup that I made for coming off the cleanse. Am going to print some of those recipes from the Lemonhead thread....especially that Applie Pie one!

Again, thanks for the encouragement! I'll jump over to the Raw Challenge thread and sign on!

[Res]

Another quickie: (thanks for the Green bags info Kathy) if your local store doesn't carry the green bags, you can get them here: http://www.reusablebags.com/store/evertfresh-green-bags-p-323.html

[mtmouse]

Yay skinnieminnie!

I have been a natural/organic food buff for years and years, but I've always been heavy on proteins, meat and fish and dairy (especially for the past 10 years, because I follow the blood type diet and certain meats and dairy are actually good for my type). I've been on countless diets, mostly the low-carb variety. And on those I always missed my carbs terribly!

But since going raw I haven't missed meat at all. It came as a complete shock. I feel so satisfied having all the carbs I can have now. I didn't try to have it turn out that way, and I didn't expect it to be that way. I'm not repulsed by meat like some are, and I can even have one bite and stop with no problem (which always used to be hard with carbs). It just means nothing to me any more. And I have had some raw milk cheese in recent weeks, but even that doesn't really call to me like cheese used to, and the last chance I had to buy some I passed it up.

Sometimes I feel a little jealous of DH (who still eats our old way), but that jealousy never comes from my body, always from my mind. If I give in to it, it doesn't satisfy.

So I encourage you to experiment with it, put your foot in the water and take it out again, jump in wholeheartedly and then screech and run out and shake off :) , and just keep checking in on how you feel. Lots of people start to go raw simply by changing the ratios on their plate. Add more raw in and you will naturally eat less cooked. Or do one totally raw meal a day, or two, and eat cooked stuff the other time. Play around, and have fun eating!

[Res]

Question about the Rosemary Crackers. The flax seeds don't say "drain" but the sunflower seeds do? Am I supposed to keep the flax water?