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Results 5191 - 5220 of 5345
15 years ago
banana who
Veghunter: Yeah, I think you are right about that. I loved it so much (my boyfriend wanted more, too!) so I made some more applesauce and the second batch tasted not as amazing. The apples were probably not too fresh. But still...it's a rush to find something that really tastes like the original! And I cannot wait until the REAL apple season with honeycrisps....
Forum: Recipes and Food Preparation 15 years ago
banana who
5192. Re: $450 on a blender?
Maritza: I bought a Hamilton Beach blender at Walmart several years ago. I don't recall what I paid for it but it was most likely under $35. It has worked surprisingly well, to the point that when I was deciding which to buy first, a Vitamix or juicer, I chose the juicer because I honestly felt that I could live with my cheapo blender for a bit more. I also have their food processor. I think they
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
5193. Re: cacao question
Um yeah, but as the other poster mentioned, it's mostly theobromine. I am sure there is a synergystic effect, though, where the two stimulants come together and are more powerful than each one alone. I read an equivalent between raw cacao powder and a cup of coffee. I cannot remember the exact number, but it was pretty similar in stimulation. I would think that if you are sensitive to caffeine, c
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
<Who is this 'raw expert'?>
LOL! I Googled the article and it was from this site!!! I just searched here and cannnot find it but I will link when I do.
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
So I had gotten a sweet deal on organic Red Delicious apples. Tried to juice them but the pulp was collection on the screen (peel going into other container). Very little juice. However, when I tasted the pulp, it was totally like applesauce! I added some organic ground cinnamon and it was the total bomb! Gonna make more later!
*I always thought that apple season was in the fall. I wonder if t
Forum: Recipes and Food Preparation 15 years ago
banana who
buddhistforlife Wrote:
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> Banana who-- right, I believe the correct term
> would be sparkling mineral water, or something
> like that (usually from Italy or Germany). Plain
> ol' seltzer water from plastic bottles tastes
> horrid... huge difference in quality and taste! I
> have no idea whether or not the minerals a
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
I just read a raw expert say that he started the raw carob craze and now regrets it because carob is a legume and as such, it is not healthy to consume totally raw (probably something to do with enzyme inhibitors or whatnot). Of course, he's selling his own lightly-toasted carob powder and supposedly it's a healthier choice.
Anyone ever heard of this point of view regarding raw carob? I am tr
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
buddhistforlife Wrote:
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> So i am trying to wean myself away from seltzer
> water. i just crave it, and I'm not sure why. I
> drink the good stuff (i.e. high mineral, in glass
> bottles only). Could it be the minerals in the
> water? Actually, I like the bubbles too.
>
> But it is expensive, and just I want t
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Ariel55 Wrote:
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> I thought raw cacao powder was processed at much
> lower temperatures ie 120 than cocoa where the
> temperatures are very high
RAW cacao powder would be processed at a low heat, but as my original post stated, the label simply said 'cacao powder.' This means it's not raw or else they'd broadcast it in big let
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Newbie:
I am a bore on this, but I concur with WY about single augurs, LIKE MY OMEGA 8006 (I should get a commission, don't ya think???)!!! I haven't tried it on wheatgrass, but parsley loves to get squozen dry by that machine! And I hear you about the frozen wheatgrass...I am sure I have tried the same company and it's like $14 for the package. It doesn't seem anywhere near as potent as fresh
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
Wheatgrass Yogi Wrote:
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> OhThatNewb Wrote:
> --------------------------------------------------
> -----
> > Hi everyone, total newb here to all of this.
> You don't sound like a Newbie. I wonder who you
> are? I can eliminate all the women because no
> woman would play such a 'game'. I had one person
> in
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
mmmveg Wrote:
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> hiya! i make nut butters all the time in my
> champion (using the blank) i NEVER add any extra
> oil and have fabulous results producing a smooth
> and creamy butter. you have to pass it through 6
> times or so. not just once! everytime you pass it
> through, it gets creamier.
>
> i soak and
Forum: Recipes and Food Preparation 15 years ago
banana who
rubyjewel Wrote:
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> Hi there, I just stumbled on this website the
> other night when I was searching for a raw almond
> butter recipe.
>
> -butter/. It's a great site with all sorts of
> recipies. I haven't made the almond butter yet but
> if it turns out as good as it looks in the
> pictures i bet it will be
Forum: Recipes and Food Preparation 15 years ago
banana who
Horsea Wrote:
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> RE: CARROTS and single-auger juicers.
>
> But what would be the basic difference between the
> 8006 and the 8001, the old model that I have? As
> far as I can tell, you still have to make the
> carrots into long, pointy spears (or little dices)
> to get them wound around the auger, along with
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
5205. Re: Why are bananas...
marksquire Wrote:
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> I stay away from bananas these days. They're
> definitely best when a tiny bit spotty, but
> there's a very small window between them being
> underripe and overripe. When they're too starchy,
> they can cause a lot of digestive distress -- but
> when they're too ripe, they can really acidify
&g
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Hi again Paul-
I created a thread on here about my initial experiences with the Omega 8006. Whoever said it didn't work on hard veggies is either fibbing or didn't give it a chance. Carrots juice splendidly. Greens are amazing. Celery sometimes gets wound around because of all those threads, but I have found that if you follow up with a hard veggie like carrot, it'll push out the celery string
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
5207. Re: Why are bananas...
<
Different batches of bananas are different. I only get organic, and if they have no spots, it actually peels difficult, that's a red flag for me of unripe. Whereas non-organic behave different still. Also, are you eating 10+ at a time like I do?>
These days I usually buy bananas from Whole Foods. Most produce places seem to have gassed bananas (sounds horrific). You can tell they are
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
joy_peace Wrote:
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> No, not popular because of the high sugars.
LOL- wouldn't stop me. And really, even juiced and filtered carrots retain a bit of fiber in the juice. Likewise, banana has soluable fiber, so I don't think it would directly impact the blood sugar the way juice in the jar would.
Forum: Recipes and Food Preparation 15 years ago
banana who
Hmm...Interesting! I did not dry out my almonds. I wonder if that's why they did not get oily?
Forum: Recipes and Food Preparation 15 years ago
banana who
RAWLION Wrote:
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> I went into Whole Foods a few weeks ago, and they
> had this warning on the "raw" almonds. In
> california, they are allowed to still call the
> almonds "raw", though they are all steamed in
> order to sterilize the skins of disease. Or
> treated with a toxic gas. This is sad, i
Forum: Recipes and Food Preparation 15 years ago
banana who
5211. Re: Why are bananas...
rawpreston Wrote:
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> are you eating them at varying ripeness? They
> should be well spotted, moist and sweet. They can
> certainly be binding if they're not completely
> ripe. To me all-yellow isn't ripe enough, they
> must have spots.
Funny, I personally prefer bananas when they just become yellow and have no spots
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Rawlion: Cewl! You really went indepth with that answer! Mind telling me the name of that dehydrator? I keep hearing about the Excalibur and it's about $200 for a 9-tray...
I am glad you brought up the flavor change by drying because I do find that roasting nuts brings out a wonderful flavor, yet I also know that the high temp changes the nutritional value, yada yada...And what I also am looki
Forum: Recipes and Food Preparation 15 years ago
banana who
pborst Wrote:
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> banana who Wrote:
> --------------------------------------------------
> -----
> > pborst Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Horsea Wrote:
> > >
> >
> --------------------------------------------------
>
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
I use Bragg's aminos and have never seen namo shoyu at any of the myriad health stores I have visited. Come to find out that it supposedly is like miso in that the ingredients are not raw but they ferment the soy and so there are living elements to it (which is why they keep it in the fridge, because it is unpasteurized).
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
You know, miso (even unpasteurized isn't truly raw, as I am sure most know), Bragg's Liquid Aminos, nutritional yeast, maple syrup, rice syrup...the usual suspects. Just curious!
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Coco-
I tried to add untoasted sesame oil and it seemed to just get lost in the seed butter. Even water didn't seem to do much. But thanks, I'll give it another go!
Forum: Recipes and Food Preparation 15 years ago
banana who
Boysenberry: Yeah, thanks...I noticed that last night and watched a couple of vids, wrote some comments and he answered me back. Even after subsequent pressings, the nuts really didn't stick too well together. And what drove me batty is that I saw a video with the Champion and a little boy making almond butter and the stuff just comes out very creamily! It turns out that roasting the nuts brings
Forum: Recipes and Food Preparation 15 years ago
banana who
pborst Wrote:
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> Horsea Wrote:
> --------------------------------------------------
> -----
> > I loved reading your review, Paul. I am always
> on
> > the lookout for a fast 'n' convenient juicer to
> > supplement my oldish, and none-too-convenient,
> > Omega 8001, a single-auger type. I might a
Forum: Juicing, Juicers, Blending and Blenders 15 years ago
banana who
Funny, because I go to Whole Foods every day and organic dates are $4.99/lb. and $6.99/lb. (the Medjool ones, of course). I have never seen anything nearing even ten bucks a pound. The farmer's market comes in May and ends in Oct. I was horrified to discover that they use herbicides like Roundup (my companion asked one of the vendors. Even though it wasn't an organic stand, I assumed it was still
Forum: Living and Raw Foods Discussion (Vegan) 15 years ago
banana who
Has anyone ever gone to that Hinsdale Wild Oats (now Whole Foods) where I used to see signs about raw food potlucks?
Forum: Raw and Living Food Events |
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