Questions on raw food

[Guest guest]

I am new to the raw food world and have some questions and would appreciate the

help answering them.

 

!. How can you tell when a cocunut is bad? If it is purple and very thin in

the shell is it bad?

 

2. Where besides madison market (and the co-op and online of course), can you

buy raw cacoa nibs? I have a bag of whole cocoa beans in the shell if anyone

wants to trade for the nibs (I live in greenwood, or could meet someone

somewhere like Chaco canyon to do a trade if anyone is interested).

 

3. Is Braggs amino acid considered raw?

 

4. Cashews are listed in the Naked Chocolate book as an ingrident to use, but

Gabriel cousens says they have mycotoxins on them like penuts. Has anyone heard

the updated research on cashews?

 

5. What is the best processer to buy? Does anyone have any used equipment

ie. processer, dehydrater they want to sell?

 

6. Why is soaking nuts and figs better before using them?

 

7. For anyone involved in the co-op....is there anywhere you can pick the

items up besides the potlucks?

 

8. Is a good way to start a fast ...with raw foods, then go into a juice

fast, then maybe into the master cleanse? then back into juice then back into

raw? I am going to start a fast/ cleanse next week and wanted to know of other

people's experiences.

 

9. Are there any upcoming classes to learn how to uncook coming up that

anyone knows about?

 

10. Does anyone know of any raw retreat centers in either Costa Rica or

Hawaii (or even Alaska, CA, or Colorado) that you can volunteer or work at?

 

Thanks to whoever takes the time to answer my questions!

Andrea

 

 

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.

 

 

[Guest guest]

> 3. Is Braggs amino acid considered raw?

 

I've found that many people consider it raw, but that some eschew it

because of the bit of MSG that it contains.

 

>

[Guest guest]

> I didn't know it contained MSG, does it say it on there?

 

It does mention that it contains a small amount of naturally-occuring

sodium, some of which apparently happens to be as MSG. I believe

that the label used to say that it didn't contain any but they had to

remove that.

 

> Or how did you find out it contained it?

 

I first heard about it at one of this group's potlucks.

http://www.vegsource.com/talk/veganism/messages/1642.html

 

Here's a thorough discussion of this and other issues concerning this

product:

http://www.welikeitraw.com/rawfood/2005/06/bragg_liquid_am.html

 

Given how little glutamate is in there, and how little of this stuff

I use, I personally am not worried about it. YMMV.

[Guest guest]

On Apr 13, 2006, at 6:20 PM, Andrea Olson wrote:

 

> I am new to the raw food world and have some questions and would

> appreciate the help answering them.

>

> !. How can you tell when a cocunut is bad? If it is purple and

> very thin in the shell is it bad?

 

The young coconuts that have purple are probably not as fresh. They may

be edible, but are not as tasty as those with white " meat " . I've heard

that in areas where coconuts grow, the purple ones don't occur. I don't

know if is from age (shipping, etc.) or a combination of that and any

chemicals they may have been dipped in .

 

> 2. Where besides madison market (and the co-op and online of

> course), can you buy raw cacoa nibs? I have a bag of whole cocoa

> beans in the shell if anyone wants to trade for the nibs (I live in

> greenwood, or could meet someone somewhere like Chaco canyon to do a

> trade if anyone is interested).

 

Nature's First Law, NW Living Foods Co-op, and other online sources.

 

> 5. What is the best processer to buy? Does anyone have any used

> equipment ie. processer, dehydrater they want to sell?

 

I've had great luck with Cuisinart food processors.

 

> 6. Why is soaking nuts and figs better before using them?

 

Soaking nuts/seeds releases the naturally occurring enzyme inhibitors.

The theory is that we do not need the inhibitors in our diet. The

soaking process also brings the nuts and seeds back to life from a

dormant state. Soaking dried fruits is for a different reason. Some

recipes may use the dried fruits, some may call for re-hydrated fruits,

as they are easier to work with (and easier to chew!)

 

> 7. For anyone involved in the co-op....is there anywhere you can

> pick the items up besides the potlucks?

 

Tom can answer this one, but I believe they are working on various

pick-up points around Seattle (and looking for volunteers for pick-up

points.)

 

> 8. Is a good way to start a fast ...with raw foods, then go into a

> juice fast, then maybe into the master cleanse? then back into juice

> then back into raw? I am going to start a fast/ cleanse next week and

> wanted to know of other people's experiences.

 

While I believe extended water fasts to be excellent for cleansing, I,

personally, would not go into it from a standard American diet. I would

want to let my body cleanse, naturally, on raw vegan foods before going

into a water fast.

 

> 9. Are there any upcoming classes to learn how to uncook coming up

> that anyone knows about?

 

I know Spruce (Bruce Horowitz) has some classes coming up. I don't have

the information with me.

 

Jeff

[Guest guest]

As far as the appliances go:

 

I have a inexpensive Hamilton Beach food processor for

sale that works great on all but the toughest

food-processing jobs (makes gooey raw pie crust fine

still) - $20

 

Also an old but sturdy Excalibur 9-tray dehydrator -

$100

 

Thanks,

 

Asya

(206)366-5997

 

--- Andrea Olson <wholebodyharmony wrote:

 

> I am new to the raw food world and have some

> questions and would appreciate the help answering

> them.

>

> !. How can you tell when a cocunut is bad? If it

> is purple and very thin in the shell is it bad?

>

> 2. Where besides madison market (and the co-op

> and online of course), can you buy raw cacoa nibs?

> I have a bag of whole cocoa beans in the shell if

> anyone wants to trade for the nibs (I live in

> greenwood, or could meet someone somewhere like

> Chaco canyon to do a trade if anyone is interested).

>

> 3. Is Braggs amino acid considered raw?

>

> 4. Cashews are listed in the Naked Chocolate book

> as an ingrident to use, but Gabriel cousens says

> they have mycotoxins on them like penuts. Has

> anyone heard the updated research on cashews?

>

> 5. What is the best processer to buy? Does

> anyone have any used equipment ie. processer,

> dehydrater they want to sell?

>

> 6. Why is soaking nuts and figs better before

> using them?

>

> 7. For anyone involved in the co-op....is there

> anywhere you can pick the items up besides the

> potlucks?

>

> 8. Is a good way to start a fast ...with raw

> foods, then go into a juice fast, then maybe into

> the master cleanse? then back into juice then back

> into raw? I am going to start a fast/ cleanse next

> week and wanted to know of other people's

> experiences.

>

> 9. Are there any upcoming classes to learn how to

> uncook coming up that anyone knows about?

>

> 10. Does anyone know of any raw retreat centers

> in either Costa Rica or Hawaii (or even Alaska, CA,

> or Colorado) that you can volunteer or work at?

>

> Thanks to whoever takes the time to answer my

> questions!

> Andrea

>

>

>

>

>

> Messenger with Voice. Make PC-to-Phone Calls

> to the US (and 30+ countries) for 2�/min or less.

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

[Guest guest]

I would love to take a look at them when I get back into town, where are you

located?

Andrea

(I come back Tuesday)

 

AKM <akmilazzo wrote:

As far as the appliances go:

 

I have a inexpensive Hamilton Beach food processor for

sale that works great on all but the toughest

food-processing jobs (makes gooey raw pie crust fine

still) - $20

 

Also an old but sturdy Excalibur 9-tray dehydrator -

$100

 

Thanks,

 

Asya

(206)366-5997

 

--- Andrea Olson <wholebodyharmony wrote:

 

> I am new to the raw food world and have some

> questions and would appreciate the help answering

> them.

>

> !. How can you tell when a cocunut is bad? If it

> is purple and very thin in the shell is it bad?

>

> 2. Where besides madison market (and the co-op

> and online of course), can you buy raw cacoa nibs?

> I have a bag of whole cocoa beans in the shell if

> anyone wants to trade for the nibs (I live in

> greenwood, or could meet someone somewhere like

> Chaco canyon to do a trade if anyone is interested).

>

> 3. Is Braggs amino acid considered raw?

>

> 4. Cashews are listed in the Naked Chocolate book

> as an ingrident to use, but Gabriel cousens says

> they have mycotoxins on them like penuts. Has

> anyone heard the updated research on cashews?

>

> 5. What is the best processer to buy? Does

> anyone have any used equipment ie. processer,

> dehydrater they want to sell?

>

> 6. Why is soaking nuts and figs better before

> using them?

>

> 7. For anyone involved in the co-op....is there

> anywhere you can pick the items up besides the

> potlucks?

>

> 8. Is a good way to start a fast ...with raw

> foods, then go into a juice fast, then maybe into

> the master cleanse? then back into juice then back

> into raw? I am going to start a fast/ cleanse next

> week and wanted to know of other people's

> experiences.

>

> 9. Are there any upcoming classes to learn how to

> uncook coming up that anyone knows about?

>

> 10. Does anyone know of any raw retreat centers

> in either Costa Rica or Hawaii (or even Alaska, CA,

> or Colorado) that you can volunteer or work at?

>

> Thanks to whoever takes the time to answer my

> questions!

> Andrea

>

>

>

>

>

> Messenger with Voice. Make PC-to-Phone Calls

> to the US (and 30+ countries) for 2�/min or less.

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

 

 

Visit the Seattle Raw Foods Community: http://rawseattle.org

 

 

 

[Guest guest]

Hi Andrea,

 

If you can't make it to the potlucks in Redmond you can pick up orders from

the NW Living foods Co-op from Leah Parker's house in Fremont (just off 45th

St and Fremont Ave., very easy to find). Talk to Tom when placing your

order. tom or 425-868-8128.

 

There is a raw place on the Big Island of Hawaii where you can work trade,

it is in the Puna/Kalapana area. I cannot remember the name of it but if you

can't locate it by googling please let me know and I will dig for the info.

I have a couple of friends who spent time there. I believe it is primarily a

nudist retreat center for men (though both my friends who work-traded there

are women).

 

Also, in Costa Rica (town of Uvita) there is a permaculture farm where I

stayed for several days that serves almost completely raw meals. Their

website is http://www.cascadaverde.org/. The guy who started it is a German

nudist who I hear is a trip, he was not there while we visited.

 

Regarding cashews, apparently they must be heat processed to open (same as

brazil nuts) which is why they are not truly raw. Natures' first law sells

truly raw cashews which have not been heat processed though are much

pricier. That is why you see them in David Wolfe's book. I think if in

moderation it is fine to eat regular organic cashews though I don't eat them

all that often since I'm more of a follower of Gabriel Cousens. BTW, Gabriel

would never approve of all of the dates used in the Naked Chocolate book.

You'll see that all of the raw gurus have a different opinion on everything;

do whatever works for you...

 

Speaking of Gabriel Cousens you can also work trade at the Tree of Life

Center in Patagonia, Arizona. www.treeoflife.nu. Email me offline if you

have questions, spent 3 months in the Tree kitchen in 2004.

 

I think most of your other questions were answered.

 

If you are ever in Bellingham and want to learn how to make all the basics,

or even gourmet let me know!

 

Hope this helped :-)

Christy