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Results 31 - 56 of 56
16 years ago
carolg
I love red salty dulse. I found myself eating tons at a time and now I don't know where to order same. Suggestions please? 2 or 4 ounces is nothing for me. I love it in my fresh green salads just thrown in, with out soaking too. Thanks.
carolg
Forum: Recipes and Food Preparation 16 years ago
carolg
Got lots of eggplant. Peeled and then poured olive oil and lemon juice, fresh, over it. Takes tons of olive oil even with little quantity. Any suggestions?
How about a low cal version? Thinking of making eggplant parm. or even some veggies to put on a skewer? Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
33. Re: Raw Pickles?
I always start my kraut or pickles with less salt and add salt daily if needed. I don't like very salty things either.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
34. Re: Raw Pickles?
Boutenko has great recipe at website www.rawfamily.com. Here's recipe and my friend's comments. I have made them and delish to the max.
These are amazing!! And last a long time. HOWEVER, make sure you use pickling cucumbers and not regular cukes. It will not work with the larger cukes.
Time to pickle!
Raw Family's Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Foo
Forum: Recipes and Food Preparation 17 years ago
carolg
Thanks all for replying. More than appreciated again.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
I love the purplish color dulse. Anyone else? Where are you getting it in bulk? It has to be the purple one only just because it is my favorite to the max. Thanks. Carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Ian,
Thanks. I think this may be one of those controversial topics that the chefs may have to come out of the wood work to help us both. I also heard that "2 cups of buckwheat for 4 cups of sprouts." Regardless, off to buy some buckwheat. I appreciate your time. Thanks again.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Thank you angel Jessica. I have not tried it before but at Alissa Cohen's website she has a forum you can find. alissa.cohen. com. forum: rawfoodtalk.com
There are pictures posted of people who have made dishes and one mentioned how fabulous Matt's marinara was and gave a picture. I figured I would give it a try. The photos are great and most are based on Alissa's book recipes. They don't l
Forum: Recipes and Food Preparation 17 years ago
carolg
I would love the recipe but don't have a name other than knowing it is in his book--marinara. Patiently waiting of course.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
If a recipe calls for 4 cups of sprouted buckwheat does that mean:
After I sprout the buckwheat and get 4 resulting cups use that for recipe.
OR....
Does it mean start with 4 cups and the result will be 4 cups????????
Confused and would love your help as I would love to be clear on this in the future as it is always around the corner it seems.
Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Anyone growing wheatgrass without soil? What's trick and equipmenet needed? I am aiming for low cost and not pricey equipment.
Winter is here so have to grow indoors but would love to grow outdoors later. Anyone doing that?
One health food store sells it without any soil and looks like paper towels or some cloth is grabbing on the pretty white roots. Thanks.
carolg
Forum: Juicing, Juicers, Blending and Blenders 17 years ago
carolg
I have read so many benefits of wheatgrass juice. I would love to get past the strong smell of it that almost knocks me out and discourages me to start. Yes, I can hold my nose, but would love to try it without having to do that. Any tricks you can share is appreciated. Thanks.
carolg
Forum: Juicing, Juicers, Blending and Blenders 17 years ago
carolg
43. Re: Energy Soup
Jen,
Love your sense of humor. Keep it rolling in. I have to try the energy soup not for the energy as I have plenty but for the other effects it does to my body. I am trying to figure out how to get wheatgrass down next. Don't respond here for wheatgrass as we may miss blessing others. Another link may help. Maybe I need to start it now. Thanks for sharing.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
4 cups of sprouted buckwheat means???
Is that the result after I have soaked the buckwheat that I measure and get 4 cups?
Also shall I assume it's the white buckwheat a recipe would be referring to just saying buckwheawt? Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Please share the nettle soup. I would love to get more into them when I can grow my own next Spring. Our growing season is gone now.
Thanks. carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
46. marinara sauce
Had ranting reviews about Rawvolution's marinara. Can anyone share and give credit to him.
Yes, we can share others like Alissa Cohens and many more, but really, really want this Rawvolution one too. Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Sunshine,
Now if we can dig up Kristin's recipe for Cannoli I would be super happy very quickly. Of course a picture will be the "toppping" on the cannoli too.
carolg
Forum: Living and Raw Foods Discussion (Vegan) 17 years ago
carolg
Vegan,
Got a special request. When you get to that restaurant can you please "beg" for me from Kristin her cannoli recipe that I heard is a killer. Let her know you travelled this far to pick it up in person. Yes, a picture would be great. She does it in her classes at this. I was in NY last September, didn't get there or know if it even was there; however now I know I'm missing her
Forum: Living and Raw Foods Discussion (Vegan) 17 years ago
carolg
Anyone take Kristin's class that features Cannoli? I heard it is great but I live many states away to take a class and not successful in finding the recipe yet. Anyone got that recipe?
Anyone take "raw" classes there? I'm jealous!
Their website is www.theplantindumbo.com
carolg
Forum: Living and Raw Foods Discussion (Vegan) 17 years ago
carolg
Thanks everyone. There is a local person selling chocolate made in a mold through our Coop. She said you can't keep it out or it will melt. I wonder what is making it melt fast. She uses tiny molds i.e. pineapple. They are cute. I don't have the ingredients list or have bought any. She has brought some around for her friends to sample, but protective of her recipe I understand. I can't remem
Forum: Recipes and Food Preparation 17 years ago
carolg
I can't figure out why Alissa's book is not for sale in stores? I did hear it is a goodie. I sure wish I found out this answer as asked around other groups and no answers yet.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
How about using the chocolate brownie recipe and calling them Chocolate Chip Cookies? I be they could work. May have to make them a litle thinner however and pat flat. Creative minds come forth and give us your wisdom to help here. Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Yogamamma,
Tell us more about your book--"Raw Foods Made Easy" recipe book. Thanks.
Forum: Recipes and Food Preparation 17 years ago
carolg
54. Chile Relleno
Would love recipe for this. Got one to share? Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
55. Cannoli
I heard Alissa Cohen has a great cannoli recipe, but I don't own her book.
Also, anyone know Kristin, think name is who teaches classes at The Plant in Brooklyn. Not sure if we are talking Brooklyn, NY or maybe in UK or? Would love Kristin's version too. Maybe wrong place to post this request for Kristin so may put it somewhere else.
Thanks.
carolg
Forum: Recipes and Food Preparation 17 years ago
carolg
Thanks for recipe too.
I don't understand why bookstores or libraries don't have Alissa's book available. Still can't get answers. I would think it is a great thing.
carolg
Forum: Recipes and Food Preparation |
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