Guest guest Posted May 2, 2006 Report Share Posted May 2, 2006 Fruit doesn't have to be blanched. I pick blueberries at a place where they haven't been sprayed so I freeze them without washing them. Sweet peppers (all colors), onions, and celery can all be frozen without blanching. There are probably other things out there that don't have to be, too. Some people freeze corn but I haven't been successful at that. I'm going to try it again this summer. Tommie http://www.rawburchard.blogspot.com rawfood , " Tiffany Beckwith " <tbeckwith wrote: > > What if any frozen veggie's/fruits are raw? I think most are parboiled, but > perhaps I am wrong. I use bananas that I freeze myself and cascadian farm > frozen strawberries. Are any of the organic frozen veggies uncooked? > > What else can you freeze well without parcooking first? Like when summer > rolls around and you want to keep some of that wonderful produce raw, but > can't eat it fast enough. Any ideas to get set for the season? > > Thanks, > Tiffany B > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2006 Report Share Posted May 2, 2006 Are you vacume sealing these? or just ziplocking? How long do they keep? Living in vegas I have a terrible time keeping produce fresh, seems I am always scrambling to use something as it seems to turn the min I get it home. jerushy1944 <no_reply > wrote: Fruit doesn't have to be blanched. I pick blueberries at a place where they haven't been sprayed so I freeze them without washing them. Sweet peppers (all colors), onions, and celery can all be frozen without blanching. There are probably other things out there that don't have to be, too. Some people freeze corn but I haven't been successful at that. I'm going to try it again this summer. Tommie http://www.rawburchard.blogspot.com rawfood , " Tiffany Beckwith " <tbeckwith wrote: > > What if any frozen veggie's/fruits are raw? I think most are parboiled, but > perhaps I am wrong. I use bananas that I freeze myself and cascadian farm > frozen strawberries. Are any of the organic frozen veggies uncooked? > > What else can you freeze well without parcooking first? Like when summer > rolls around and you want to keep some of that wonderful produce raw, but > can't eat it fast enough. Any ideas to get set for the season? > > Thanks, > Tiffany B > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2006 Report Share Posted May 2, 2006 I put them in ziplock bags. They keep for months. I've never really done a study of it but they keep as long as I need them to. The veggies end up being used in recipes because they aren't yummy thawed after they are frozen. Tommie http://www.rawburchard.blogspot.com rawfood , Dobby the house elf <dobeythehouseelf wrote: > > Are you vacume sealing these? or just ziplocking? How long do they keep? Living in vegas I have a terrible time keeping produce fresh, seems I am always scrambling to use something as it seems to turn the min I get it home. > > > > jerushy1944 <no_reply > wrote: > Fruit doesn't have to be blanched. I pick blueberries at a place > where they haven't been sprayed so I freeze them without washing > them. Sweet peppers (all colors), onions, and celery can all be > frozen without blanching. There are probably other things out there > that don't have to be, too. Some people freeze corn but I haven't > been successful at that. I'm going to try it again this summer. > > Tommie > http://www.rawburchard.blogspot.com > > rawfood , " Tiffany Beckwith " <tbeckwith@> > wrote: > > > > What if any frozen veggie's/fruits are raw? I think most are > parboiled, but > > perhaps I am wrong. I use bananas that I freeze myself and > cascadian farm > > frozen strawberries. Are any of the organic frozen veggies > uncooked? > > > > What else can you freeze well without parcooking first? Like when > summer > > rolls around and you want to keep some of that wonderful produce > raw, but > > can't eat it fast enough. Any ideas to get set for the season? > > > > Thanks, > > Tiffany B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 I have found a secret to keeping my produce really fresh for a long time. Long time - I mean for the whole week. Store them in a paper bag. Mushroom, tomatoes, bell peppers - you can't believe how long they stay so perfect. Judy On 5/2/06, Dobby the house elf <dobeythehouseelf wrote: > > Are you vacume sealing these? or just ziplocking? How long do they keep? > Living in vegas I have a terrible time keeping produce fresh, seems I am > always scrambling to use something as it seems to turn the min I get it > home. > > > > > jerushy1944 <no_reply > wrote: > Fruit doesn't have to be blanched. I pick blueberries at a place > where they haven't been sprayed so I freeze them without washing > them. Sweet peppers (all colors), onions, and celery can all be > frozen without blanching. There are probably other things out there > that don't have to be, too. Some people freeze corn but I haven't > been successful at that. I'm going to try it again this summer. > > Tommie > http://www.rawburchard.blogspot.com > > rawfood , " Tiffany Beckwith " <tbeckwith > wrote: > > > > What if any frozen veggie's/fruits are raw? I think most are > parboiled, but > > perhaps I am wrong. I use bananas that I freeze myself and > cascadian farm > > frozen strawberries. Are any of the organic frozen veggies > uncooked? > > > > What else can you freeze well without parcooking first? Like when > summer > > rolls around and you want to keep some of that wonderful produce > raw, but > > can't eat it fast enough. Any ideas to get set for the season? > > > > Thanks, > > Tiffany B > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 Is the nutritional value altered when you use frozen foods? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 Some people freeze corn but I haven't been successful at that. I'm going to try it again this summer. > > > > Tommie > > http://www.rawburchard.blogspot.com Hi Tommie, I used to know someone who would take the whole corn cob, remove only the outer layers of husk, leaving maybe about 2 layers to protect the cob. She would freeze it that way and use it in the winter. Then she would finish husking it and put it into boiling water just like fresh corn on the cob. Or she would put it as is on the barbeque. It wasn't bad. For raw recipes, we could shave the kernels off the cob and use it in recipes that call for raw corn, like in an interesting tortilla recipe I saw. Then there is always the issue of whether corn should be used because of its high mold or fungus factor. Maybe that is just for people who are sick to be aware of though.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 You loose some nutritional value but it does not kill the enzymes as cooking does. I seem to remember that you lose about 25% of the energy when you freeze and when you dehydrate but neither kills the enzymes. Tammy On May 2, 2006, at 8:22 PM, shals_in_in wrote: > Is the nutritional value altered when you use frozen foods? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 MrandMrsM, Before I turned vegetarian I used to buy Shelby Farms organic whole turkey for Thanksgiving. Customers order for pick up at local natural health food stores one or two days before Thanksgiving day. Their secret for fresh turkey was to butcher the day before shipment, so that they could store the turkey at an ALMOST freezing cold, BUT NOT FROZEN temp. and have the store owners maintain it that way until customer pick-up. When I picked it up there wasn't even a frost covering the outside packaging, nor was the turkey hard, but tender yet so cold I didn't want to hold it with my hands. So I'm thinking the same thing for long-term fruit and veggie storage - turn down the refridgerator temperature setting to as low as possible and store leafy greens on the top shelf in protective packaging so that they don't get frost-bitten. As an added perservative plus, rinse them in cold filtered water twice a week to keep anything microbial from growing on them and to nourish them. -Tiffany MrandMrsM <tdbmgroups wrote: Hi Tommie, I used to know someone who would take the whole corn cob, remove only the outer layers of husk, leaving maybe about 2 layers to protect the cob. She would freeze it that way and use it in the winter. Then she would finish husking it and put it into boiling water just like fresh corn on the cob. Or she would put it as is on the barbeque. It wasn't bad. For raw recipes, we could shave the kernels off the cob and use it in recipes that call for raw corn, like in an interesting tortilla recipe I saw. Then there is always the issue of whether corn should be used because of its high mold or fungus factor. Maybe that is just for people who are sick to be aware of though... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 mainly its bananas, i like to stock up and freeze them for smoothies, even for my kids. ive started giving them raw smoothies for breakfast in the morning and they like them cold. my old blender didnt crush up ice as well, but the new vita-mix does, so i use ice instead of the frozen fruit. taraElchanan <Elchanan wrote: Hi Tara, Freezing does some damage to the foods, and the most rigorous raw-fooders avoid frozen foods. Speaking for myself only, I do eat frozen blackberries when they are out of season. Why? Because I LOVE them!!! And occasionally ... perhaps a couple of times a year ... frozen bananas, as in banananananananana ice cream. What you put the frozen foods IN is really not the issue. The freezing itself causes the water in the fruits to expand, breaking apart the tissues. Some damage may occur to certain nutrients, as well. My impression ... and I have not studied this point with the same thoroughness as I have many others ... is that the damage is considerably less severe that that which occurs from cooking. However, I have never heard of anyone being rushed to the hospital suffering from frozen foodosis, either. The MOST healthful choice is to eat only whole, FRESH foods, of course, and this is what I do ... except for those blackberries. So from my perspective, it's just a judgment call, a choice, as with all things. Elchanan Hugs from MD Tara proud mom of three great kids Sara 10, Joey 9, and Skylar 7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 I stumbled across this site/ company that makes taquitos that are gluten free and vegan! The site is http://www.starlitecuisine.com On the home page, at the bottom of the page, there is a buttun you can click that says mail/fax orders. It's mainly there for retail orders, but if you have the freezer space, or live close enough people you can split an order with, it's not a bad deal. They also have a letter you and download to send a request to your local stores asking them to consider carrying the products. *Note, they also offer rolled tacos, but the rolled tacos are NOT gluten free! Only the Taquitos are gluten free! they come in flavors: Beef style Chicken Style Chorizo Style I just found this so I haven't tried them yet, but they look good. If anybody has had these, please post a review. ____________________ Another company, http://www.spice-of-life.com/ makes meatless meats that can be used in a variety of recipes! I have tried the chicken style and it is really good! A little spicy, but not overwhelmingly so. I like making a " chicken " and rice soup with peas and carrots in a vegan broth. They are good on tacos as well as plain too. They also offer jerky, which I haven't tried yet. Hopefully this info will help. Quote Link to comment Share on other sites More sharing options...
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