Rosie

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• I do hot yoga 2-3 times per week (not the exact Bikram sequence) and really believe in its cleansing and detoxifying properties. Despite coming home covered in sweat, I always feel so clean after class! Some people do get nauseated, often because of…

  in Bikram's HOT yoga Comment by Rosie
• I would also recommend the Excalibur brand. I started with a less expensive circular dehydrator, but it really didn’t do the job. Things would never turn out quite right, and I ended up ditching it for the Excalibur. I also got mine (a nine tray mod…

  in best cheap dehydrator and maca powder source? Comment by Rosie
• I’ve posted a recipe for sweet pickles here if you’d like to try. You may need to substitute a sweetener, though, if you don’t consume agave.

  in mmmmmmmm, pickles!!!!! Comment by Rosie
• I’ve only come across one or two young coconuts in my life that seemed a fit consistency for noodles. Most are too soft, and you may have to go through several to get one with the right firmness. And it was a pain to carefully scrape the meat to get…

  in How do you make coconut "noodles"? Comment by Rosie
• I often use cheesecloth, but recently found that a fine mesh strainer is fast and easy.

  in what do you strain your nut/seed milk with? Comment by Rosie
• Try this recipe for Raw Ravioli – it’s a great way to use those turnips!

  in What to make with turnips? Comment by Rosie
• Though used by many raw foodists, maple syrup is not technically raw, nor is rice syrup. They are, however, a better choice than refined and processed sugars. Agave can be raw, just make sure it specifies “raw” on the bottle. Dates are a great choic…

  in sweeteners Comment by Rosie
• Wow – I’m interested myself. I have had non-raw adzuki bean ice cream in Japanese restaurants, perhaps a sprouted version? I also saw a sweet corn one recently.

  in Any ideas: vegetable ice cream? Comment by Rosie
• You can also freeze the rest in ice cube trays and store the cubes in a baggie, then add them to smoothies for more of an ice-cream texture. I often freeze some when I know I can’t drink it all!

  in almond milk Comment by Rosie
• Awesome – and I love that the first two suggestions were from males!

  in Raw beauty ideas? Comment by Rosie
• I just read in the glossary of “The Complete Book of Raw Food” by Lori Baird that Manna is baked at 240 degrees. Oh well, like I said, I can think of worse things to eat.

  in manna bread Comment by Rosie
• I’ve also read a book whose authors were as of writing it unsure of Manna bread’s rawness, and so I tried contacting the company myself. No reply. I’m guessing that it’s not totally raw, but that the company would hate to lose its raw customers by t…

  in manna bread Comment by Rosie
• I just got the Joyce Chen spiralizer for Christmas, and it’s a fun toy to have. Certainly not essential, but for zucchini pasta it can’t be beat. You can also make nice wide, yet thin spirals with it too. I want to experiment with carrots and daikon…

  in Questions about mandoline slicers and spiralizers Comment by Rosie
• This was my first raw book, and I love it dearly for that. I have made many of the recipes, and the ones I make most often are the Fiery Lava Soup, Cashew Flower Cinnamon Yogurt, and the “Peanut” sauce. They are all amazing. I’ve also made the Buckw…

  in Juliano's RAW: best recipes? Comment by Rosie
• A great raw blog is We Like It Raw

  in What are your favorite raw websites? Comment by Rosie
• I just wanted to say that you guys have created a wonderful website. It’s simple, elegant, and useful, and keeps getting better. Thanks for creating a great place for raw enthusiasts to share our recipes and ideas!

  in Let's Talk About the Home Page... Comment by Rosie