Saladaco and Braggs

[Guest guest]

Hi,

For those that make raw pasta out of zuchini, do you use a saladdaco

(sprial slicer) or something else? I've checked on the web for a

Saladdaco and many of the people who had one gave a low rating.

There were a few that gave high ratings too. I would like to be

able to make the raw pasta but would like to get the right gadget for

making it. So any input would be greatly appreciated. Now, while

looking at the recipes, I've noticed that many recipes uses Braggs.

One place I read that braggs should not be used as it is salty, is

very mucus forming, etc. What are your opinions on this? TIA

 

Val

[Guest guest]

Hi I use the saladacco or spiral slicer and it is awesome! It really does make

angel hair " pasta " out of any hard veggie or fruit. Even SAD eaters love it for

sides and fun.

Pam B.

P.S. Hi all I am new to the list - I'll post a short bio soon. Glad to be here!

-

Linda Hatton

rawfood

Monday, July 12, 2004 10:30 PM

Re: [Raw Food] Saladaco and Braggs

 

 

Val-

 

I use a mandolin that I bought for $5 at a discount store (Big Lots). A

grater also works - it's just a little trickier and time consuming. The

mandolin also works well for carrots and other harder vegetables. Sorry, I

can't help you with your question about Braggs........

-Linda :-)

 

http://www.Ryze.com/go/LGHatton

 

Telework Recruiting, Inc.

Where work & professionals are both at home.

http://hop.clickbank.net/?lghatton/mplace

-

" vdube62 " <vdube62

<rawfood >

Monday, July 12, 2004 3:41 PM

[Raw Food] Saladaco and Braggs

 

 

> Hi,

> For those that make raw pasta out of zuchini, do you use a saladdaco

> (sprial slicer) or something else? I've checked on the web for a

> Saladdaco and many of the people who had one gave a low rating.

> There were a few that gave high ratings too. I would like to be

> able to make the raw pasta but would like to get the right gadget for

> making it. So any input would be greatly appreciated. Now, while

> looking at the recipes, I've noticed that many recipes uses Braggs.

> One place I read that braggs should not be used as it is salty, is

> very mucus forming, etc. What are your opinions on this? TIA

>

> Val

>

>

>

>

>

>

>

[Guest guest]

Val,

Saladdaco's work fine for the purpose they were

intended for..spiral slicing. The only alternative is

to cut the zuc with a knife into small thin pasta

strips which Is quite time consuming. If you use a

knife, make sure you marinate the pasta strips in a

dash of salt and olive oil, this will make it plyable

by extracting the water from the zuc strips.

 

Burke Bryant

www.livingintheraw.com

LifeForce Foods

 

 

--- Linda Hatton <lghatton wrote:

> Val-

>

> I use a mandolin that I bought for $5 at a discount

> store (Big Lots). A

> grater also works - it's just a little trickier and

> time consuming. The

> mandolin also works well for carrots and other

> harder vegetables. Sorry, I

> can't help you with your question about

> Braggs........

> -Linda :-)

>

> http://www.Ryze.com/go/LGHatton

>

> Telework Recruiting, Inc.

> Where work & professionals are both at home.

> http://hop.clickbank.net/?lghatton/mplace

> -

> " vdube62 " <vdube62

> <rawfood >

> Monday, July 12, 2004 3:41 PM

> [Raw Food] Saladaco and Braggs

>

>

> > Hi,

> > For those that make raw pasta out of zuchini, do

> you use a saladdaco

> > (sprial slicer) or something else? I've checked

> on the web for a

> > Saladdaco and many of the people who had one gave

> a low rating.

> > There were a few that gave high ratings too. I

> would like to be

> > able to make the raw pasta but would like to get

> the right gadget for

> > making it. So any input would be greatly

> appreciated. Now, while

> > looking at the recipes, I've noticed that many

> recipes uses Braggs.

> > One place I read that braggs should not be used as

> it is salty, is

> > very mucus forming, etc. What are your opinions

> on this? TIA

> >

> > Val

> >

> >

> >

> >

> >

> >

> >