smidbrod

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• Is there any one who has been to an LA area resturaunt?

  in What is your favorite raw foods resturaunt and what dish do you like most? Comment by smidbrod
• That’s the cafe that has everything named in a complimetary form like, “I’ll have the I am fantastic with a side of the I am wonderful” I have not been but have heard about it and what a great concept. We need to give more love and appreciation to o…

  in What is your favorite raw foods resturaunt and what dish do you like most? Comment by smidbrod
• Do you think the cooked food puts you in a haze where you may not see the earths need, and when the haze is lifted you see clearly and are more aware, intouch and proactive. By being raw there are some really Hug the Earth things you are doing. Non-…

  in Are you doing your part? Comment by smidbrod
• I teach yoga full time here in San Diego. My husband and I are working on opening our own studio when we move back to the midwest. I am gald you love it, I do too, it has changed our lives!

  in oriental market minibrag Comment by smidbrod
• I love the ocean and the palm trees here, but I don’t feel as in touch or shall I say in Awe of nature as I did when I lived in the Midwest. The smell of pine trees, and crisp days, heck I even miss the cold days, because when the spring comes it’s …

  in oriental market minibrag Comment by smidbrod
• I have been here for alittle over a year now. Tough my husband and I are moving back to the midwest. We miss our families, and on our salaries, we can’t wotk enough to be able to buy a home here, so we will head back in August. You no whatelse is a …

  in oriental market minibrag Comment by smidbrod
• where do you live? I am from Minnesota, and have transplanted to San Diego, I immediately noticed 2 things the asian markets here in SD don’t have the great deals as the markets there, Young coconuts and mangos 2 for $1. Plus I noticed the farmers m…

  in oriental market minibrag Comment by smidbrod
• Thank you for your insight, I really appreciate all the knowledge that has been shared, I am learning so much on this web site!!

  in Why is sea salt considered not raw? Comment by smidbrod
• After I posted this I read a past posting about braggs and it doesn’t sound so good, not raw, weird chemicals are used to create it, yuck, I don’t want to use it anymore. But have you noticed alot of people comment on recipes to use braggs or nama s…

  in Why is sea salt considered not raw? Comment by smidbrod
• I think the best sources are online, for raw cacoa. Maybe get the raw cocoa nips and grind. Regular cocoa powder at the store even organic is roasted. I make a pie from Renee Underkoffer’s book that is called choconot pie it is amazing, I ate half t…

  in Raw Cocoa? Comment by smidbrod
• Wow thanks zoe for the info. I made a first try at Raw and had a fairly easy transition, prior I had been gluten and dairy free for around 1 year prior, Well slowly added cooked foods after around 6 months on raw and my digestion had healed to a poi…

  in Transition Comment by smidbrod
• Why would we throw a coconut at you, it’s very helpful information, and everyone transitions, I guess there are some who went one day cooked, next day 100% raw forever, but that’s not for most people. For alot of people the transition can be rough, …

  in Transition Comment by smidbrod
• I am a cheapskate so I buy whole foods or henry’s store brand enzymes. I once invested in a more expensive brand off a raw web site, I am not sure which one is better.

  in Transition Comment by smidbrod
• My husband was the same, after 2 years though has now been mostly raw for 2 weeks now!!!! I think the more you integrate raw foods the better. If you do 2 meals a day fantastic. I did that for a long while with my husband, then I would do 100% days …

  in Transition Comment by smidbrod
• If you like hummus, try the recipe on this site, it uses zucchini instead of sprouted chickpea. I tried a recipe like it in the book rawvolution. It was amazing, taste just like it, no waiting for sprouting. I was never good at sprouting beans and t…

  in Canned beans Comment by smidbrod
• You can preslice bananas too before freezing. It is much easier on your blender if your using for smoothies. I think for the best texture they should freeze at least 12 hours.

  in Freezing Bananas Comment by smidbrod
• Last week I used leftover sundried tomato marinara maybe 2-3 tbsp, a dash af flax seed oil, some finely chopped kale, and some fine minced carrot. It made a beautiful salad, and my husband, newly raw for only 2 weeks and very picky, loved it.

  in Sprouted quinoa recipe Comment by smidbrod
• I have found the same result as germin8 when using parchment paper vs teflex. I am able to flip my crackers in 3 hours vs 8-10. And once they flip they dry and crisp quickly. I actually had some crackers, and nut patties turn out rancid and yucky wi…

  in dehydrator without teflex sheets? Comment by smidbrod
• I posted them as No-Wheat Thins because plain they taste pretty close to the real thing, add alittle seasalt to the top. But ass a base for spices it works well, I haven’t tried adding sundried tomatoes, or any veggies to the base. Myabe even try ju…

  in My first dehydrator creation :o) Comment by smidbrod
• did you flip them and put them right on the mesh after about 3-4 hours, that helps me. I notice if the recipe calls for alot of veggies too, they take a lot longer, and will have a more chewy consistancy. You can add any spice you want to the recipe…

  in My first dehydrator creation :o) Comment by smidbrod
• When I make crackers I grind in food processor 1 raw almonds(soaked or not), And 1 cup of flaxseeds, until fine. You can add water 2 cups with flax almond meal in food processor or just in a bowl and stir by hand will be thick not runny.Dehydrate fo…

  in My first dehydrator creation :o) Comment by smidbrod
• someone remarked on a recipe about the 145 temp too, they had done some research and said the food temp stays low so not harming the enzymes in that first hour. They remarked it is the sam concept as a turkey cooking ina 400 degree oven for hours an…

  in dehydrator question Comment by smidbrod
• I don’t have any experience with the brands you listed. But I have a 4 tray excaliber. In Gabriel cousin’s book he recomends started to dehydrate items at 145 degrees for first hour or two, because the moisture in the items keeps the temp well below…

  in dehydrator question Comment by smidbrod
• I try to chop kale fine and sneak it into everything, A day without Kale, well not a very good day at all…My friends and mentors were always eating Huge kale salads every day so I stated eating it immediately. Now I know food combining wise not a go…

  in Kale vs. other greens Comment by smidbrod
• try adding it to your fruit smoothies, sounds bad but you won’t notice it, the blender will break the cell walls so you can digest it easily, and get all the nutrients.

  in Kale vs. other greens Comment by smidbrod
• I have noticed sometimes the dry chickpeas are rancid or even moldy, I have had friends get sick from them too. I amy the hummus listed on this site that uses zuchini it’s so good, and you don’t have to wait for the sprouting, or chance a belly ache…

  in Sprouted Chickpeas Comment by smidbrod
• There are some really fantastic ,how can this be raw, pies and cookies out there but I have never tried a cake that wasn’t moshy and wasn’t winnin over any non raw peeps. I have 2 go to recipes 1 for raw cheescake recipe from raw food real world mod…

  in Birthday Cake help Comment by smidbrod
• I read in the book raw food real world about cofee and caffine. That it is bitter for a reason to warn animals not to eat it for its toxicity. That it gives you a buzz or boost your metabolism, dehydrates you because your body is trying to hurry up …

  in Raw Coffee Comment by smidbrod