RawKidChef

Comments

• No problem d&z! Also wanted to mention you can buy sprouting jars at health food stores or just use a jar covered with mesh like cheesecloth, or spread the seeds on a mesh surface. You’ll be fine anyway.

  in Sprout seeds Comment by RawKidChef
• Step 1: Soak seeds covered in filtered water overnight. Step 2: Drain out the water and rinse the seeds a few times. Step 3: Leave the moist seeds in a large container for a few days, rinsing multiple times per day. Don’t keep them in water, but rin…

  in Sprout seeds Comment by RawKidChef
• Yep, it’s called “bread” but it’s really just a softish cracker in my opinion. It should come out dry but still a little bit soft.

  in ONION BREAD Comment by RawKidChef
• Yes, fresh figs have a wonderful banana-like texture! Grab some at the health store quick as it’s the tail end of the season.

  in Allergic to Bananas! Comment by RawKidChef
• lol are you allergic to plantains too? They are larger and drier bananas but close enough.

  in Allergic to Bananas! Comment by RawKidChef
• Maybe you’re more sensitive because you are eating raw. You’re body is healthier and it’s probably more sensitive and more “alert” to anything that could be wrong. The body’s “instincts” are kind of turned off when the body is filled with toxins. Th…

  in Allergic to Bananas! Comment by RawKidChef
• Yep, oats in the grocery store are heated to extend shelf-life just as nuts are. alissacohen.com definitely is a reliable source though. I would keep them around 3-5 days in the fridge after you soak them (always store them in the fridge in water th…

  in Kidney Beans and oats Comment by RawKidChef
• Is a 12-yr-old allowed to sign that? :)

  in If anyone forgot please sign Comment by RawKidChef
• I am mostly fruitarian too. A small part of my diet consists of raw cultured nut cheeses and nut ice creams, cookies, etc. Why not try bringing a big raw pumpkin pie, made with a crusty spicy sweet sugary crust and creamy pumpkin? Sure she would lov…

  in A RAW Thanksgiving Comment by RawKidChef
• Really, there are a lot of mixed opinions. Most commonly people agree that 118 F is the temperature, but I believe it is more around 100 or 110.

  in At What Temp Is Not Raw Anymore? Comment by RawKidChef
• Here you go: http://nutiva.com/catalog/index.php I couldn’t get the straight link to work so just click on “hemp seeds” at the left and scroll down till you see the bulk 12-container box. I’m not certain if you can get raw hemp seeds that are cheape…

  in Good source of hemp seeds and vegetable oils in bulk by mail (at a decent price) wanted Comment by RawKidChef
• Hey :) sorry bout that, I've been a bit busy today. I haven't actually gone through with the aged nut cheeses, mainly just because of the lack of time.I think it's a great idea though, haven't seen queenfluff around her in ages. Probably you could a…

  in Dr. Cow Cheese Comment by RawKidChef
• Sure, I’m pretty busy myself! Macadamia cheese seems to really rock.

  in Dr. Cow Cheese Comment by RawKidChef
• Well, bean, that’s a very good idea! I recently made a macadamia cheese which I let sit only for 5 or 6 hours in bacterial cultures, and then dehydrated it overnight. As I didn’t cheese it long it just tasted like a macadamia cookie but when I salte…

  in Dr. Cow Cheese Comment by RawKidChef
• Hey Superfood, it turns out you can’t really make a hard aged nut cheese, so it is more spreadable like cream cheese. The Dr. Cow is similar but it’s just a lot firmer, more like Brie. If you aged it for ages under some pretty specific conditions yo…

  in Dr. Cow Cheese Comment by RawKidChef
• Yes, dreambrother, I am in the process of aging my cashew cheese. I will give it two more weeks. Hmm, interesting idea about the coconut water, but I have blended the coconut meat with the coconut water and cheesed that. It spoils more easily but it…

  in Dr. Cow Cheese Comment by RawKidChef
• Good description. I’ve had this amazing raw Sheep’s Milk Idiazabal cheese, it is like so good. I want to try to mimic that.

  in Dr. Cow Cheese Comment by RawKidChef
• Haha well I think later when I’m older I’d be willing to ship some big cheap wheels of hard aged cheese and maybe some raw crackers to go with…!!!!

  in Dr. Cow Cheese Comment by RawKidChef
• Dude just eat it with a spoon, it’s so good. I am working on making a hard aged cashew cheese, so the recipe will be out in a few weeks if I do it successfully. I;m pretty confident I can do it.

  in Dr. Cow Cheese Comment by RawKidChef
• Haha yea I probably could do a better job at mine than dr. cwo considering it’s so expensive. I had added the acidophilious after straining but the milk experiment was a whole separate thing. I have lots of cashews on hand so I just need to get more…

  in Dr. Cow Cheese Comment by RawKidChef
• Great! You’re using acidophilous right? I’m not sure how it comes out when it’s not refrigerated but I definitely look forward to hear! :)

  in Dr. Cow Cheese Comment by RawKidChef
• I will post on the aged cheese too. I am going to shoot for an aged cashew cheese.

  in Dr. Cow Cheese Comment by RawKidChef
• ras saadon, I replied and told you to keep the pulp. queenfluff, I thought the plain cashew one tasted really tangy! But I made an even tangier one in the fridge (didn’t leave it out) with macadamia nuts. What did the hemp taste like? Sounds awesome…

  in Dr. Cow Cheese Comment by RawKidChef
• I left mine in the fridge, guys, it does gain some level of undesirable bacteria if you leave it out. It does much better in the fridge. ras saadon,sorry to confuse you. I realized I had written to strain it when I remembered I actually didn’t strai…

  in Dr. Cow Cheese Comment by RawKidChef
• Hmm that’s weird. Try blending an eighth of a cup of soaked macadamia nuts with half a cup of water and add that to the macadamia milk. Adding more pulp usually fixes that problem because the straining can take out all the content. Then leave it in …

  in Dr. Cow Cheese Comment by RawKidChef
• Haha I’m looking forward to hear :)

  in Dr. Cow Cheese Comment by RawKidChef
• Blend one part soaked macadamia nuts with four parts water and strain out the pulp.

  in Dr. Cow Cheese Comment by RawKidChef
• hannahmarie, all or most acidophilus is vegan, and it is obviously raw because it needs to be raw to work. Any probiotic supplement, labeled raw or not, is always raw and rich in enzymes because if it weren’t it wouldn’t have any effect. You can buy…

  in Dr. Cow Cheese Comment by RawKidChef
• Also, queenfluff, I checked out your Sour Cream recipe and the comments on it. Saw your comment that said David Wolfe’s cashews spoiled your sour cream. Well, I would soak them overnight (or even for a few hours) and they would already taste spoiled…

  in Dr. Cow Cheese Comment by RawKidChef
• I made some macadamia milk this morning and had a big bowl of it leftover. I ut two caps of acidophilous powder and stirred that in the bowl of milk, and left it in the fridge. 6 hours later, some cheesy stuff separated to the top!It was foamy and a…

  in Dr. Cow Cheese Comment by RawKidChef