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[Guest guest]

Janet wrote:

> I order books for the library and then read them!

You lucky duck! Not only do you get to pick the books, but you get

first crack at them. I wish there were a potential raw foodist at my

library.

 

> I do not currently eat a 100% raw diet, but I am aspiring to learn

> and change with the times. It's hard to imagine not eating some

> cooked foods since I'm a lover of Chinese/Thai/Vietnamese

 

order some more cookbooks, until you can start " being creative " - you

can get most flavors and textures for Thai and Vietnamese, and a lot

of Chinese, with raw foods... you have to read a lot of recipes, and

then use what you know about cooking what you like, combined with what

you learn about ingredients you can use, to get exactly what you want,

or close to it. (for example: I was missing Southern country sausage,

and I came across a " breakfast sausage recipe " in Gabriel Cousens'

Rainbow Live Foods cookbook. A little tinkering and I had something

that was durn close to the flavor, and I was able to get past the fact

that it wasn't a " log " --- I probably could have tinkered it into a

log, but I as happy enough with the pecan confection I came up with.

 

If you like Thai food, consider getting Thai seasonings -- all sorts

of powders, and then there is the Thai curry paste, which seems to be

raw, but might not be - okay, so you will only be 80=90% raw - you

will get the taste.

Same thing with Vietnamese... go to an Asian market and look at what

the people actually use to create the foods at home - read the

ingredients - they have to have an English language label.

I'm thinking about summer rolls: instead of the rice noodles, you

could use some kind of long skinny sprouts, like broccoli, or even

just " salad sprouts, like alfalfa, or radish, or anything else - they

do not have to be long.

If you must have the " visual/tactile " experience, then you could salt

a kale or lettuce leaf, and wrap your ingredients in it. Then you

could make a similar dipping sauce with raw ingredients and Bragg's

Amino Acids (many readers on this list will shudder or shrink back at

the mention of Bragg's, but it is more tolerable than any of the soy

sauce choices: nama shoyu, shoyu, tamari, soy sauce - my Japanese

room-mate says they are all " prepared with heat " .

 

Most of what you are going to eat, and what you are going to eschew is

going to be up to you. We will not come to your home and check up on

you. Your eating choices are completely up to you -- hey! it is one

of the freedoms that we still have! The only person who can complain

about what you are choosing to eat is *you*.

Margaret

 

 

 

 

 

....ok,

> cooked food. But, I recently lost my mother to pancreatic cancer, a

> 48 year old brother in law to stroke and CHF, have a friend (37) with

> terminal throat cancer, my sister's sis-in-law has breast

> cancer...you get the picture.

>

> On the flip side, I have a friend who's mother-in-law beat breast

> cancer from juice fasting, and just met a man who beat throat cancer

> from juicing and eating raw food. He was labeled as terminal with

> less than two years, and that was 15 years ago. I also have another

> friend that beat lymphomoa with sprouts and juicing. And, I've done

> a LOT of reading on cancer. Much of the reading kept leading me to

> nutrition.

>

> So, with that said, I'm here to learn and grow. I recently bought a

> Champion juicer, and I'm looking to buy a dehydrator. I just need to

> learn how to make good recipes with all of this great food to keep

> myself, my husband, and two-year-old interested in eating raw.

>

> He's about to cook a meal. So, you see, I still have a way to go.

>

> Janet

> Lawrence, KS

>

[Guest guest]

Margaret,

 

Thanks for all the great advice. I'm coping with a slew of unexpected emails.

I'll need to quickly switch to digest on this very active group! This is

exciting!!!!

 

See you on the list!

 

Janet

 

Margaret Gamez <mgamez wrote:

Janet wrote:

> I order books for the library and then read them!

You lucky duck! Not only do you get to pick the books, but you get

first crack at them. I wish there were a potential raw foodist at my

library.

 

> I do not currently eat a 100% raw diet, but I am aspiring to learn

> and change with the times. It's hard to imagine not eating some

> cooked foods since I'm a lover of Chinese/Thai/Vietnamese

 

order some more cookbooks, until you can start " being creative " - you

can get most flavors and textures for Thai and Vietnamese, and a lot

of Chinese, with raw foods... you have to read a lot of recipes, and

then use what you know about cooking what you like, combined with what

you learn about ingredients you can use, to get exactly what you want,

or close to it. (for example: I was missing Southern country sausage,

and I came across a " breakfast sausage recipe " in Gabriel Cousens'

Rainbow Live Foods cookbook. A little tinkering and I had something

that was durn close to the flavor, and I was able to get past the fact

that it wasn't a " log " --- I probably could have tinkered it into a

log, but I as happy enough with the pecan confection I came up with.

 

If you like Thai food, consider getting Thai seasonings -- all sorts

of powders, and then there is the Thai curry paste, which seems to be

raw, but might not be - okay, so you will only be 80=90% raw - you

will get the taste.

Same thing with Vietnamese... go to an Asian market and look at what

the people actually use to create the foods at home - read the

ingredients - they have to have an English language label.

I'm thinking about summer rolls: instead of the rice noodles, you

could use some kind of long skinny sprouts, like broccoli, or even

just " salad sprouts, like alfalfa, or radish, or anything else - they

do not have to be long.

If you must have the " visual/tactile " experience, then you could salt

a kale or lettuce leaf, and wrap your ingredients in it. Then you

could make a similar dipping sauce with raw ingredients and Bragg's

Amino Acids (many readers on this list will shudder or shrink back at

the mention of Bragg's, but it is more tolerable than any of the soy

sauce choices: nama shoyu, shoyu, tamari, soy sauce - my Japanese

room-mate says they are all " prepared with heat " .

 

Most of what you are going to eat, and what you are going to eschew is

going to be up to you. We will not come to your home and check up on

you. Your eating choices are completely up to you -- hey! it is one

of the freedoms that we still have! The only person who can complain

about what you are choosing to eat is *you*.

Margaret

 

....ok,

> cooked food. But, I recently lost my mother to pancreatic cancer, a

> 48 year old brother in law to stroke and CHF, have a friend (37) with

> terminal throat cancer, my sister's sis-in-law has breast

> cancer...you get the picture.

>

> On the flip side, I have a friend who's mother-in-law beat breast

> cancer from juice fasting, and just met a man who beat throat cancer

> from juicing and eating raw food. He was labeled as terminal with

> less than two years, and that was 15 years ago. I also have another

> friend that beat lymphomoa with sprouts and juicing. And, I've done

> a LOT of reading on cancer. Much of the reading kept leading me to

> nutrition.

>

> So, with that said, I'm here to learn and grow. I recently bought a

> Champion juicer, and I'm looking to buy a dehydrator. I just need to

> learn how to make good recipes with all of this great food to keep

> myself, my husband, and two-year-old interested in eating raw.

>

> He's about to cook a meal. So, you see, I still have a way to go.

>

> Janet

> Lawrence, KS

>

 

 

 

 

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

 

 

[Guest guest]

I just wanted to clarify that I order the books as a patron. I can go online

and order the books from the libraries website. I go to Amazon, find the book

and use all the information required by the library (title, auther, ISBN number,

etc.). So, I will spend a session on the computer and order all the good books

I can't afford, and YES, I'm the first to read them!

 

Janet

 

Margaret Gamez <mgamez wrote:

Janet wrote:

> I order books for the library and then read them!

You lucky duck! Not only do you get to pick the books, but you get

first crack at them. I wish there were a potential raw foodist at my

library.

 

>

 

 

.

 

 

 

 

 

 

 

Get on board. You're invited to try the new Mail Beta.

 

 

[Guest guest]

VEGETARIAN SLIMMING QUESTIONNAIRE

 

Please tell us a little about yourself so we can know

you a bit better:

 

To get you started, why not tell us:

* your name or nickname

 

Janelle

 

 

* where you live (continent, region or city, whatever)

 

Subs of Chicago - Illinois

 

* your age group - teens, 20s, 30s, 40s, 50s, 60s,

70s, 80s or more (congratulations!)?

 

 

Mid-30's

 

 

Also:

* Are you vegetarian (or vegan), still working at

it, or still thinking about it? How long?

 

 

Going at being a total vegetarian for the 2nd time in

3 years. Gave up Red Meat 8 years ago, gave up pork 4

years ago, never ate other mammals... 3 years ago was

my first attempt at giving up chicken, turkey, and

fish and I just don't think that I planned well enough

so I fell off track after only 5 weeks or so. This

time it'll stick. I just can't eat flesh anymore. Went

vege again just over two weeks ago and I think I'm

doing OK! On top of this, I'm in Weight Watchers. I

work at keeping my weight off every day. I lost 72 in

2.5 years starting in '96 and have kept 80% of it off

for over 10 years now. When my pants get a little too

tight, I go back to WW. I feel as if right now, these

first 2 weeks, I'm carbo loading and not eating enough

vegies? Perhaps this is why my weight has been stuck

for 2 weeks also! I'd like to get off 10 pounds ....

So any tips are welcome!

 

 

* Are you the only veggie or wannabe in your

household? How many others?

 

Only Veggie in the household. Only Veggie I know

except for some of my customers.

 

* Do you do the cooking or is it shared?

 

DH is very supportive with my specific eating habits.

Always has been - he does the cooking - and will cook

special meals for me. BUT, I have to learn to love

cooking. Have always hated cooking - part of it could

be because I've always hated handling meat. But now I

can cook without it at all! Let's see how this goes.

I'm in for the long haul this time.

 

* WAIT! Anything else you would like to tell us? This

is your

Big Chance!!!

 

I remember when I was a kid, my dad being really hard

on me. I told him that I didn't want to eat what he

was making because pork was gross. He slammed a pan

down and screamed at me " Why can't you just eat what I

make " !!! I remember never really realizing that the

cows we would see along side the road would end up on

a dinner plate. I never made the connection to where

meat came from - but never really liked it. Such a

culture... Kids don't get it. Chicken nuggets,

sausage, bacon, fish sticks. Nice little packages for

dead animals. Eeek... If some kids only new, they

wouldn't eat it either.

 

I'm now 37 and I can decide what I put in my own

mouth!!! My choice... I don't want to eat what THEY

make because it's gross, makes me fat, ruins the

environment as well as fosters inhumane treatment to

animals. Just not right to eat flesh!

 

Thanks for this group!

 

Janelle

 

 

 

Thank you from all of us.

(Now please readdress this intro to

vegetarianslimming )

 

Vegetarian Slimming Moderators

[Guest guest]

Welcome, Janelle! How good that you're giving vegetarianism another go - I'm

sure you'll

make it this time! Over two weeks at it and going strong? Fantastic woman!!!

Congratulations

 

You say:

>When my pants get a little too

> tight, I go back to WW. I feel as if right now, these

> first 2 weeks, I'm carbo loading and not eating enough

> vegies? Perhaps this is why my weight has been stuck

> for 2 weeks also! I'd like to get off 10 pounds ....

> So any tips are welcome!

 

Well, my own experience is that going 'back' to a weight-loss programme after

the pants

get too tight is good in a way, but better if you can have a lifestyle that

means you always

but always eat the kinds of foods that keep you at a constant weight and feeling

healthy.

Keep off the refined carbs (whole grains are fine), I'd suggest, keep the fat

content down

lower than usual, AND eat lots and lots of veggies at every meal. That keeps you

from

feeling hungry, delights the palate, and helps you to lose unwanted pounds.

 

You might reconsider some weight-loss plans, such as those recommended by

Doctors

Fuhrman or McDougall - they're very kind and not at all difficult to follow. And

they're

healthy! Anyway, you decide. Others might have other suggestions that are

equally healthy

and vegetarian

 

Anyway, have a look at some of our Files, and of course keep asking for help

whenever

you feel you need it. Promise? Good!

 

Best, Pat (Co-Owner of group with Cindi)

[Guest guest]

Hi Janelle and welcome!

 

I found that WW is very conducive to vegetarianism. You can make nice filling

meals using a variety of veggies that are very low points or even core. My

partner and I are not going any more but when we were, we would scour our

various cookbooks finding low point meals to make for the week. We still do the

meal planning with healthy being in mind, but don't keep points for now.

 

I hope you find the joy of cooking, it can be quite fun and inspiring and

fulfilling! I would have never thought so, but I love making new meals, and old

faves of course!

 

Take a peek at our files and see if there's anything that peaks your interest

to get ya going!

Good luck sticking to eating as you'd really like to!! We're here for support

if you need us. :-)

 

Cindi, co-owner of group with Pat

 

Janelle <jmpgop1 wrote:

VEGETARIAN SLIMMING QUESTIONNAIRE

 

Please tell us a little about yourself so we can know

you a bit better:

 

To get you started, why not tell us:

* your name or nickname

 

Janelle

 

* where you live (continent, region or city, whatever)

 

Subs of Chicago - Illinois

 

* your age group - teens, 20s, 30s, 40s, 50s, 60s,

70s, 80s or more (congratulations!)?

 

Mid-30's

 

Also:

* Are you vegetarian (or vegan), still working at

it, or still thinking about it? How long?

 

Going at being a total vegetarian for the 2nd time in

3 years. Gave up Red Meat 8 years ago, gave up pork 4

years ago, never ate other mammals... 3 years ago was

my first attempt at giving up chicken, turkey, and

fish and I just don't think that I planned well enough

so I fell off track after only 5 weeks or so. This

time it'll stick. I just can't eat flesh anymore. Went

vege again just over two weeks ago and I think I'm

doing OK! On top of this, I'm in Weight Watchers. I

work at keeping my weight off every day. I lost 72 in

2.5 years starting in '96 and have kept 80% of it off

for over 10 years now. When my pants get a little too

tight, I go back to WW. I feel as if right now, these

first 2 weeks, I'm carbo loading and not eating enough

vegies? Perhaps this is why my weight has been stuck

for 2 weeks also! I'd like to get off 10 pounds ....

So any tips are welcome!

 

* Are you the only veggie or wannabe in your

household? How many others?

 

Only Veggie in the household. Only Veggie I know

except for some of my customers.

 

* Do you do the cooking or is it shared?

 

DH is very supportive with my specific eating habits.

Always has been - he does the cooking - and will cook

special meals for me. BUT, I have to learn to love

cooking. Have always hated cooking - part of it could

be because I've always hated handling meat. But now I

can cook without it at all! Let's see how this goes.

I'm in for the long haul this time.

 

* WAIT! Anything else you would like to tell us? This

is your

Big Chance!!!

 

I remember when I was a kid, my dad being really hard

on me. I told him that I didn't want to eat what he

was making because pork was gross. He slammed a pan

down and screamed at me " Why can't you just eat what I

make " !!! I remember never really realizing that the

cows we would see along side the road would end up on

a dinner plate. I never made the connection to where

meat came from - but never really liked it. Such a

culture... Kids don't get it. Chicken nuggets,

sausage, bacon, fish sticks. Nice little packages for

dead animals. Eeek... If some kids only new, they

wouldn't eat it either.

 

I'm now 37 and I can decide what I put in my own

mouth!!! My choice... I don't want to eat what THEY

make because it's gross, makes me fat, ruins the

environment as well as fosters inhumane treatment to

animals. Just not right to eat flesh!

 

Thanks for this group!

 

Janelle

 

 

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