RE: Holiday Recipes-questions on ingredients being raw

[Guest guest]

I have some nice recipes, but I question weather the ingredients are all

really raw.

I plan on attending my first raw potluck soon and

I'd hate to bring something and have no one eat it.

Are the following foods considered raw?

or are these transition foods?

 

Grapeseed Oil Veganiese - vegan mayonnaise

Canned Thai Coconut milk/cream

sesame oil (that's all it says. Not " toasted sesame " just " sesame oil " )

certain bottled vinegars like tarragon vinegar, by Four Monks

balsamic vinegars etc.

almond milk that you get at the local grocery, say Fred Meyer or Trader Joes

 

Will there be people that will eat it, as they don't consider themselves

100% raw?

 

Thanks for your help,

 

Trish

 

Joy King [joy]

Monday, November 22, 2004 7:19 AM

RawSeattle

[RawSeattle] Holiday Recipes

 

 

 

Does anyone have any good recipes for the holidays? I would love to take

some to the events I am going to and wow people!

 

Thanks!

Joy

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

In a message dated 11/23/04 8:34:55 AM, seattleponyrides writes:

 

 

> Grapeseed Oil Veganiese  - vegan mayonnaise

> Canned Thai Coconut milk/cream

> sesame oil (that's all it says.  Not " toasted sesame " just " sesame oil " )

> certain bottled vinegars like tarragon vinegar, by Four Monks

> balsamic vinegars etc.

> almond milk that you get at the local grocery, say Fred Meyer or Trader Joes

>

>

 

Nice that you asked ahead of time; you probably saved yourself some time and

money.

 

Anything that has been canned or heat sealed is unfortunately NOT raw. For

example, raw almond butter in a heat sealed jar means that untoasted almonds

were ground, but once the jar is heated for sealing, the enzymes cannot

survive. " Raw " is mentioned on the package as a matter of taste, not as a

matter of

unheated.

 

Ask yourself or your grocer if there has been any heating for any process of

the food, even for " raw " bulk food items -- some stores allow producers to

heat the nuts to kill bugs or to deshell cashews.

 

Best wishes,

Jocelyn

 

 

 

[Guest guest]

Thanks for taking the time to help me.

 

Trish

(the newbie!)

WORLDLEARN [WORLDLEARN]

Tuesday, November 23, 2004 10:07 PM

RawSeattle

Re: [RawSeattle] Holiday Recipes-questions on ingredients being

raw

 

 

 

In a message dated 11/23/04 8:34:55 AM, seattleponyrides

writes:

 

 

> Grapeseed Oil Veganiese - vegan mayonnaise

> Canned Thai Coconut milk/cream

> sesame oil (that's all it says. Not " toasted sesame " just " sesame oil " )

> certain bottled vinegars like tarragon vinegar, by Four Monks

> balsamic vinegars etc.

> almond milk that you get at the local grocery, say Fred Meyer or Trader

Joes

>

>

 

Nice that you asked ahead of time; you probably saved yourself some time

and

money.

 

Anything that has been canned or heat sealed is unfortunately NOT raw.

For

example, raw almond butter in a heat sealed jar means that untoasted

almonds

were ground, but once the jar is heated for sealing, the enzymes cannot

survive. " Raw " is mentioned on the package as a matter of taste, not as

a matter of

unheated.

 

Ask yourself or your grocer if there has been any heating for any process

of

the food, even for " raw " bulk food items -- some stores allow producers to

heat the nuts to kill bugs or to deshell cashews.

 

Best wishes,

Jocelyn

 

 

[Guest guest]

As far as oils go, you want to look for 'cold pressed' oils as other expeller

methods denature the oil. PCC carries one brand (Rapunzel) that produces a wide

variety of oils. I had a sesame seed oil from them. You also want to look for

a dark jar when you purchase your oils. The light that comes through the jars

as they are sitting on the shelves tends to denature the oil.

 

Coconut milk you can get from a fresh coconut. I am not sure the almond milk

was addressed in an earlier email. Personally I would not consume pre-packaged

almond milk because of the pasturization and packaging process.

 

You can make your own almond milk by soaking 1 cup almonds 12 - 48 hours (this

is to remove the undigestible growth enzyme contained in all nuts and seeds).

Rinse every 12 hours. After soaking and rinsing put in blender with 4 cups

water and blend. Strain off the pulp with cheese cloth or some other natural

fiber and enjoy. If you want to make more milk at a time, the ratio is 1 part

almonds to 4 parts water. Less water if you want a thicker milk... And of

course you can do this with any nuts or seeds.

 

For a listing of the different soaking requirements you can refer to:

http://www.supersprouts.com/lifestyle/media/supersproutssproutingchart.pdf

 

 

 

 

seattleponyrides <seattleponyrides wrote:

Thanks for taking the time to help me.

 

Trish

(the newbie!)

WORLDLEARN [WORLDLEARN]

Tuesday, November 23, 2004 10:07 PM

RawSeattle

Re: [RawSeattle] Holiday Recipes-questions on ingredients being

raw

 

 

 

In a message dated 11/23/04 8:34:55 AM, seattleponyrides

writes:

 

 

> Grapeseed Oil Veganiese - vegan mayonnaise

> Canned Thai Coconut milk/cream

> sesame oil (that's all it says. Not " toasted sesame " just " sesame oil " )

> certain bottled vinegars like tarragon vinegar, by Four Monks

> balsamic vinegars etc.

> almond milk that you get at the local grocery, say Fred Meyer or Trader

Joes

>

>

 

Nice that you asked ahead of time; you probably saved yourself some time

and

money.

 

Anything that has been canned or heat sealed is unfortunately NOT raw.

For

example, raw almond butter in a heat sealed jar means that untoasted

almonds

were ground, but once the jar is heated for sealing, the enzymes cannot

survive. " Raw " is mentioned on the package as a matter of taste, not as

a matter of

unheated.

 

Ask yourself or your grocer if there has been any heating for any process

of

the food, even for " raw " bulk food items -- some stores allow producers to

heat the nuts to kill bugs or to deshell cashews.

 

Best wishes,

Jocelyn