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Hey Jen, the download copy does not work for MAC's (the software has not been designed for them).... that's why the online version was created. As you said after the upgrade the online will be working again! Yahhhhh!
Piers and I have a Wellness Water Filter. We bought it years ago when living in a house with rusty water pipes and it turned the water in to delicious water (shocking it would even remove the red colour and rust taste). We're still using it. We calculated one day the cost (not to mention waste) of buying bottled water when we were out each day, and our expensive filter paid for itself in less than two years. Love it!
I read that Omega 3 is supposed to be good for psoraisis. Have you tried adding a good amount of chia to your diet daily to see if it has any effect? It's 25% by weight Omega 3. I'm really enjoying it using Jen's chia pudding recipe. Yum!
By cells freezing I imagine he does mean exactly that. Like if you freeze a strawberry the water expands and breaks the cell wall. That's why when defrosted the strawberry is soft and you have strawberry juice leaking out! That same cell wall would break during digestion so our bodies can pull nutrients from the food.
I've known many people that make up raw pizzas and main courses even ahead of time and freeze them. Piers and I keep extra nuts and seeds in the freezer, and do buy frozen berries... that's about it though. We tend to make things as we need them. I love the idea of having things ready for moments when that's not possible though... I've just never organized myself to make that happen.
Our 'fast food' is usually fruit, veggies sticks in tahini, and handful of goji berries or something similar!
Frangipanni do make sure you try one of the onion bread recipes. I used the one from Cafe Gratitude (Raw Pleasure sells it) as a base and just substituted sea salt for the nama shoyu. It's just so amazing. You can fully dry it and use it as crackers, or 75% dry it and use it as a wrap. That same book also has a recipe for spinach wraps which are incredible. They come out like a green tortilla and you can use it to wrap around fillings for sandwiches.
These two recipes are the most 'bread like' in use that I've experienced so far on raw.
Sounds like you're having fun experimenting! Thanks for sharing. Sheryl
Doug Graham also recommends simply soaking dried fruit (like raisins) in water for a day or so. The sweetness of the raisins goes right into the water. It's quite delicious.
He has people work on their 'drink' while they are in training, so they have it perfected when they actually compete.
How about we create a pinned topic of raw food and raw friendly restaurants around Australia. Please add any you know of, with the city, state, name, address etc and what you love most about it.
Some non raw restaurants still rock at creating beautiful salads, so please include any you really feel stand out too.
Sweet Potato and potato both always seem to come out a little hard and chewy. You don't really get that crispy feel of cooked potato chips. A little coconut oil seems to help before dehydrating though to increase the crispness factor. It's not that you're dehydrating too much, in fact fully dehydrating them makes them less chewy.
What does really give that same light texture though is zucchini chips. Just slice them (not too thin or they practically disappear), toss with a dressing (I do a little bit of coconut oil, lemon juice and some spices) and dehydrate. They are delicious. I've even used cucumber too when I head heaps extra I needed to use and it worked well.
When I do sun dried tomatoes I slice them finely in the food processor with slicing attachment or v-slicer, then dry them 100% until crispy (12-24 hours), let cool, and store in a glass jar in the cupboard. I don't use oil. Most of mine I use to thicken sauces, or chop in salads. They have time to absorb the moisture they need in the dish (or are blended fully).
If you want them a little richer, but don't want to use lots of oil, you can do what Miriam does (Panda on the forum) and brush each slice with a mix of fresh herbs and good quality olive oil. They dry a little crisper and have lots of flavour too. Maybe even try some pressed/finely chopped garlic in the iol mix.
Plum/Roma tomatoes are usually used because they have more flesh than other varieties, but all types work well. And Miss Giggles is right the flavour of cherry tomatoes is excellent. Do make sure you cut them though, I once tried to dry without cutting (like raisins) as an experiment and they never dried.
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