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.
Okay it's ironic I'm sitting at a computer while I post this... I get that.
A study has just found that sitting for long periods turns off the fat burning enzyme lipase in the human body. They found that actually getting up and moving around was needed to bump levels up again. This sounds really obvious I know. Actually it's funny it's a big scientific study when you think about it.
Really they are saying.... IF YOU EAT AND YOUR BODY DOESN'T USE IT IT WILL BE STORED AS FAT. However if you're using it then it stays active in the blood stream and is broken into energy by lipase.
When I first read this article I was amazed thinking it was a huge discovery (oh my - the position of sitting causes xxx) however in reality it's so much more simple.
The answer: Exercise and find ways to add activity throughout your day! Pretty sensible advice.
In the USA I've read that they are now irradiating all packages, unless they are specifically marked. It is still illegal for them to irradiate organic goods, so the good companies have bright obvious stickers to make sure the packages are pulled out of the process and routed around the machines.
I don't think Australia on import has mandatory irradiation yet... but they are doing most fruit exports I think. All the fruit exported to NZ is apparently irradiated now (sorry guys). It is however a step done on entry though in some commercial food / supplement imports unless you specifically request and pay extra for other options. So you can ask the importer of your products to make sure they are aware of this and do their due diligence to make sure it's done properly (Raw Pleasure is very aware of this process and you can trust that products from us are never irradiated on entry).
I read that someone tested seed growth after airport xrays and they tested just as potent in terms of growing after (used as an indication of level of damage to product). Has anyone done the same with standard irradiation done to food? I'd be really curious. Once I had a product seized on entry (my cousin sent me a fountain with potpourri). Quarantine wanted $150 to irradiate it, or it was free to dispose of. I just let them throw it out (too expensive a test for me).I'm curious though as I've read the levels used for package/food irradiation are WAYYY past levels that would kill a person. That has to have an effect on seeds/foods. If anyone has any hands on experience with this, or finds research on it, I'd love to see it.
Jennie you might be thinking of what I told you about the treatment being used for allergy treatment. I totally forget the name but I'm sure someone here knows it.
Basically it involves sessions where you hold the food in your hand, and have a series of relaxing massage motions performed on you. It sounded fairly new age and freaky when I first heard about it years and years ago, however when you think about it anything the body does is either an innate (heart beating) or a learned response. Like what No-Frontiers posted above if you have a terrible experience with a food, the body can learn to associate danger and/or pain with that food and start producing an allergic response. Then each time you do respond to a food the allergy can get worse (again learning at play).
Don Tolman also had a great step by step plan for banishing food allergies... do you remember Jennie?
I think everyone would be more relaxed if when they ate they had a joyful experience filled with gratitude, focusing on food and family only (not tv, books etc). I think in part this is where the tradition of saying grace came from. Being thankful for our food is a good idea. And being conscious when you eat even better.
No-Frontiers can you share that website? It sounds interesting and I love the idea of a daily email to help focus on things like you posted above.
Cheers, Sheryl
PS If no one has noticed I'm posting heaps... I'm at the car dealership waiting for my car to be serviced and they have internet - Yahhhh! This seems like a great place to pass the time.
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