Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 Steph, The reality is different from your perception. At the outset raw food looks unbelievably dull. But after a fast and some adaptation cooked food starts to look like pre-processed sewage. If the food tastes of nothing it is better not to eat it. When you get hungry it will start to taste better and better. Hope this helps Peter Stephanie [fastkitty] 30 April 2004 09:07 rawfood [Raw Food] Suggestions? Would anyone like to share a few days examples meals eating all raw for you? Just trying to get ideas etc. Some how just biting into a raw zucchini or dry salad just doesn't appeal for too long. I am scanning Patenaude's book and wonder how many people are getting great results without being so purest. Thanks in advance for your sharing. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 Good Morning Step, Overall, what do you think of the book you so anxiously awaited? I have not gotten any raw books yet but want many. I am a readaholic and should open a library Yesterday I was very down (had to do with the specific day) and I ate alot of junk. I am paying for it this morning with my stomach. If you eat fruit, you are way ahead of me. I have salads coming out of my ears. Today I will trek lightly if at all and Monday I am hoping to start a good fast to try and purge some of my deadly addictions. I do not own a dehydrator but it seems that many create a lot of different things using it. I am also in a place where there is no place to buy anything raw except my produce at the supermarket which lately has been so crummy and expensive so I just get what I have to. I am really going to try and see if I can handle some fruit other then a banana here and there. Good luck and if you come across anything good, please share. Have a beautiful day Hugs, Tone Just trying to get ideas etc. Some how just biting into a raw zucchini or dry salad just doesn't appeal for too long. I am scanning Patenaude's book and wonder how many people are getting great results without being so purest. Thanks in advance for your sharing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 Well, basically, I just have fruit for breakfast. In fact, it's not really fair to say that, because since I went " raw " , I really do not have " meals " anymore. I just kind of eat whenever I am hungry, so in the morning, I have fruit. Sometimes it's apples, other times, bananas, or grapefruit, or pineapple. Anyway, mid-day, I usually eat a huge salad, then later on in the evening I will make juice or have fruit. I am just too lazy to prepare anything elaborate, and besides, I have to cook for my flesh-eating hubby, " blech " . Oh, and sometimes I will munch on raw nuts. That's basically it for me. Peace, ~*~Mary Ellen~*~ - Stephanie rawfood Friday, April 30, 2004 3:06 AM [Raw Food] Suggestions? Would anyone like to share a few days examples meals eating all raw for you? Just trying to get ideas etc. Some how just biting into a raw zucchini or dry salad just doesn't appeal for too long. I am scanning Patenaude's book and wonder how many people are getting great results without being so purest. Thanks in advance for your sharing. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 I think I am alone on this list in that I eat raw/unpasteurized cheese, so this recipe might not help you. One large zuccini, one large yellow squash, several roma tomatoes, a handful of sundried tomatoes, garlic, sliced kalamata olives, olive oil, bunch of basil leaves, raw parmesian cheese used sparingly. in a food processor chop into tiny rice sized pieces your squashes. Set aside. in a blender blend up soaked sun dried tomatoes, fresh tomatoes, basil, olives, olive oil, and parmesian, a little water. pour over the squash " pasta " It was so amazing, but after eating it one time I didnt want it anymore? WIld, but it was good at the time. I still eat and want raw cheese just not that particular dish. I make alot of lettuce wraps too with tomato, avocado, cucumber, olives, mushrooms and raw salsa or pico de gallo on top. hth ~Angela Stephanie <fastkitty wrote: Would anyone like to share a few days examples meals eating all raw for you? Just trying to get ideas etc. Some how just biting into a raw zucchini or dry salad just doesn't appeal for too long. I am scanning Patenaude's book and wonder how many people are getting great results without being so purest. Thanks in advance for your sharing. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 I have a Zucchini bread recipe that I use every Christmas to make gifts for friends, that is not gluten free… I freeze extra zucchini from my summer garden and it’s always a big hit… only this year I would like to try a gluten free recipe and so far the flours that I’ve tried tend to make the baked goods very heavy… any suggestions? Or maybe I need to alter the quantity and that’s my problem? I’m not concerned about altering the recipe to make it vegan at this point, just making it gluten free would be a good first step. Thanks, Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 Making mini loafs may help. Would you mind sharing your recipe? It will help the problem solving effort. If it doesn't need to be corn free, Better Batter or Jules GF Flour Blend are some good choices. If your mixing your own flour blend, potato starch will help it lighten up. Moisture content is always a major problem for me when trying to make stuff like this! I've wasted sooooo much food I don't want to think about it! If your finding it too dry, try adding applesauce. It also adds sweetness so you may want to cut back on any sweeteners you use. Converting recipes is a major headache! Good luck with it! On Sat, Dec 12, 2009 at 9:53 AM, Elaine <efelmer wrote: > > > I have a Zucchini bread recipe that I use every Christmas to make gifts for > friends, that is not gluten free… I freeze extra zucchini from my summer > garden and it’s always a big hit… only this year I would like to try a > gluten free recipe and so far the flours that I’ve tried tend to make the > baked goods very heavy… any suggestions? Or maybe I need to alter the > quantity and that’s my problem? > > I’m not concerned about altering the recipe to make it vegan at this point, > just making it gluten free would be a good first step. > > Thanks, > > Elaine > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 http://www.triumphdining.com/blog/gluten-free/2009/05/zucchini-bread-recipe-glut\ en-free this site lists several blogs/websites that have GF zucchini bread recipes so maybe you can use their recipes to determine how to change your standard recipe. Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Sat, 12/12/09, Elaine <efelmer wrote: Elaine <efelmer Suggestions? Saturday, December 12, 2009, 6:53 AM  I have a Zucchini bread recipe that I use every Christmas to make gifts for friends, that is not gluten free… I freeze extra zucchini from my summer garden and it’s always a big hit… only this year I would like to try a gluten free recipe and so far the flours that I’ve tried tend to make the baked goods very heavy… any suggestions? Or maybe I need to alter the quantity and that’s my problem? I’m not concerned about altering the recipe to make it vegan at this point, just making it gluten free would be a good first step. Thanks, Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 Zucchini Bread from www.celiacteen.com/2008/07/zucchini-bread vegetarian but not vegan Ingredients2/3 cup brown rice flour 2/3 cup sweet rice flour1/2 cup potato starch3 1/2 tbsp tapioca starch1 tsp baking soda1/2 tsp xanthan gum1/8 tsp salt1 stick butter (1/2 cup)1 cup sugar2 eggs1 1/4 cup grated zucchini2/3 cup chopped walnuts Steps1. Preheat oven to 350 degrees F. Lightly grease a 9 by 5 loaf pan. Dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside. Cream butter until white. Add the sugar and mix until fluffy. Add the eggs and briefly beat until well mixed.2. Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour. Ok, so besides baking it for an hour, this is a really simple recipe. I will definitely make it again. And if you wanted to, you could make up a mix for the dry ingredients ahead of time, and just do the rest of the steps, it would be a really simple thing to throw together at the last minute (as long as you have an hour or so to let it cook). maybe this will work for you Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Sat, 12/12/09, Jae Jones <recyclednew wrote: Jae Jones <recyclednew Re: Suggestions? Saturday, December 12, 2009, 11:13 AM Making mini loafs may help. Would you mind sharing your recipe? It will help the problem solving effort. If it doesn't need to be corn free, Better Batter or Jules GF Flour Blend are some good choices. If your mixing your own flour blend, potato starch will help it lighten up. Moisture content is always a major problem for me when trying to make stuff like this! I've wasted sooooo much food I don't want to think about it! If your finding it too dry, try adding applesauce. It also adds sweetness so you may want to cut back on any sweeteners you use. Converting recipes is a major headache! Good luck with it! On Sat, Dec 12, 2009 at 9:53 AM, Elaine <efelmer wrote: > > > I have a Zucchini bread recipe that I use every Christmas to make gifts for > friends, that is not gluten free… I freeze extra zucchini from my summer > garden and it’s always a big hit… only this year I would like to try a > gluten free recipe and so far the flours that I’ve tried tend to make the > baked goods very heavy… any suggestions? Or maybe I need to alter the > quantity and that’s my problem? > > I’m not concerned about altering the recipe to make it vegan at this point, > just making it gluten free would be a good first step. > > Thanks, > > Elaine > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 http://healthy-family.org/caryn/144 (this one uses egges and there's a link to an egg-free/vegan version as well) Quote Link to comment Share on other sites More sharing options...
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