By this I mean, what one (or more) food item has been always in your fridge or counter no matter what the season?

For me it's apples. Always have them, never tire of them. In fact, I have been eating at least one or more apples per day for over 20 years--- by themselves, chucked in a blender with greens for a smoothie, or juiced.

Don't know why, but they are my ever-constant raw food staple.

And, soon... it will be apple season in NY. Sweet!

Avocado's - I really, really love them.

Bananas not because there my favorite fruit more so that they are one of the staples of my diet.

Ive more or less been able to keep strawberries stocked the whole time, which are my favorite.

Bananas because they are calorically dense, accesible, cheap, and delicious!



Swayze
[www.fitonraw.com]

Nanas. Juicy fruit (my preference) change according to what's available in season, so nothing constant.


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A few years ago it was always melon, but these days it's blueberries or cucumber. I will never ever get sick of cucumber

Bananas!!!

Lemons.

Grapes are the fruit of my life. Bananas are essential, love them. I also fell in deep love with mulberry, I wish I knew a way to have them whole year around.

definetely kale

they are a STAPLE
to my cool fridge

Pineapple & Romaine. Love them.

Bananas, avocados and kale all are must haves. Can't decide!

Yes-- bananas as well for me. Still, I could live without them more than apples.

Also, I always have a large glass container of kombucha brewing...

hi buddhist for life
do u make your own kombucha?
how do u make it?
do u wanna tell us?

I forgot to add bib lettuce and cucumbers! I eat these two quite often throughout the year. Had them both last night in a mango-lettuce-cucumber salad, actually. Yummy!



Swayze
[www.fitonraw.com]

bananas in smoothies are a must imo.

plums, apples, spinach, celery, cashew nuts, mangos, cherry tomatos.

carrots,romaine lettuce

la_v-- I do make my own kombucha. Here is what happens:

Boil approx. 1 gallon of water. Turn off heat, add 6 bags of regular black tea to water. Let steep 20 minutes. Remove tea bags; pour tea water into gallon glass jar. Add 1/2 cup regular white sugar and stir. Let sit overnight or until cool.
Add in 1/2 oz. of white vinegar, stir. Finally, add in the "kombucha mother", give it a stir, and cover with a piece of cheesecloth. Let this sit for about a week, and kombucha you will have.

Note: The kombucha "mother" is left over from the previous batch. Actually, the original big, floppy, mushroom -shaped slippery kombucha "mother" gives birth to a "baby" during the fermentation process. You just peel that away and toss it, or give to a friend!

Also, the final product is not sweet; the sugar is just food (along with the vinegar) to feed the culture. Sometimes I will add in a few pieces of ginger root or a whole star anise for a different flavor.

Such a good tonic to drink...

1. Lemons 2. Onions

hi buddhist for life

what could i put in there instead of white sugar
is the sugar totally used up by the kombucha mother?

also where do you get the kombucha mother?

thanks for laying it all out
it doesnt look so hard to make after all

I have not tried a substitution for the white sugar; from what I understand other types of sugar just do not feed the "mother" culture as well. And, yes, give it at least a week and the "mother" totally gobbles up the energy from sugar. However, if left for under a week, the brew will taste sweeter. If left for, say, two weeks or more, the taste will be more potent(you'll see bubbles underneath the large floppy culture that has, by now, floated up to the top of the jar.) I like to have my kombucha hang out for a couple of weeks, 'cause I prefer a stronger taste.

I know, I know-- I hate white sugar. But, I buy it for the "mother".

It's what she wants, so I give it to her, and let her do her thing...

I originally found an online source years ago that shipped two "mother" kombucha cultures, along with complete instructions on how to make the tea for $50. That's a lot, isn't it? But you only need to but one and then you'll have the offspring multiplying like crazy forever after.

Pretty much all the sugar is used up in fermented foods, you could even let it ferment a day longer like i do with water kefir.

zuchini seems to be a big staple for me and dark leafy greens... fruit wise i would say strawberries, blueberries and blackberries here but they are local and in abundance so they make up alot of base diet

...Jodi, the banana eating buddhist

Green smoothies. Have one every morning.

although it wreaks havoc at times on my mouf, i love pineapple

david

Banannas and frozen fruit..cause they're cheap.

I eat plenty of grapes all year long, especially the Red Globe variety.

I always seem to have bananas on hand as well. They seem to go so well in everything and I always keep some in the freezer for "banana soft-serve."

I also try to keep greens on hand (spinach mainly). I know it is not always in season, but it seems to have a really long growing season and I know people who grow it in cold-boxes and it works really well.

I also love to throw it into green drinks, like this recipe I found at www.livelifealive.com/superbreakfast.html. If there was one recipe that has been my staple since the beginning, it is this one!

Bananas, like me

can anyone guess what my answer to this topics question would be?


Speaking of Kombucha, I am so sad and dismayed about GT's Kombucha being

pulled from the grocery shelf.

Anyone else frustrated by this? All the other brands of Kombucha are way too

sweet and sugary.

Hey Budhistforlife, I agree that Kombucha should be allowed to ferment for a

way longer period of time than the supermarket brands. I also like the stronger

sour taste, and I would like it to ferment all of the sugar out completely.



Edited 1 time(s). Last edit at 10/10/2010 07:39PM by pineapplegirl.