Rosie

Comments

• 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 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