RainbowGreen Live Food Cuisine

[Guest guest]

RGLFC has been my morning reading for the past few weeks.

I don't normally read cookbooks from start to finish...

I started with this one at the " crackers " (those did not work for me!).

Still, I give the book 15-20 minutes in the morning - sometimes

looking at recipes, sometimes at the nutritional information.

The book has a lot of tasty looking pates -- I haven't made any, but I

hope they will turn out better than the crackers I have made following

his recipes. I am actually going to take my chances and make one of

the pates (untried) for a picnic on Monday (at which my crackers are a

requested item!!!)

Margaret

 

rawfood , paddlerwoman wrote:

>

> Rainbow Green Live Food Cuisine is a must for anybody going raw.

> Cousens' has 30 years experience with vegetarianism that led him to raw

> about 10 years ago. He is an MD, MD(H) and will provide you with the

> scientific and theoretical background for his recommendations. His

> belief is that there is no one ratio or specific raw diet for everyone.

> Since all of our bodies, genes, DNA, et. are a little different, our

> nutritional requirements differ. Be sure to read his books while

> making your decision as to what system you wish to follow. His books

> are available on amazon. His website is www.treeoflife.nu. They do

> have a board for posting questions and discussion but it is not very

> active.

>

> Cousens' system is an evolving one that changes to incorporate new

> information as this area evolves.

>

> Good luck.

>

> Tammy

>

>

> On May 24, 2006, at 12:56 PM, jem_3000 wrote:

>

> > Hey guys : )

> >

> > Just wondering if anyone knew of any good books I could read on the

> > subject of raw foodism and/or veganism--its benefits, the myths, the

> > facts, possible dangers, etc. I realize there are potentially many

> > books, so I'll try to limit you and say I'm looking for something

that

> > has perhaps looked at the raw food diet/veganism and tried to

> > ascertain what it does right and what it does wrong. I read today

> > about how seeds/oils aren't actually all that good for you, and also

> > that a low protein diet is also probably better (also read this

in The

> > China Study). Something I read suggested an 80-10-10 ratio for carbs

> > to fats and protein. Websites you could direct me to are appreciated

> > as well. Thanks : )

> >

> > --Jen

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Margaret, which crackers didn't you like? I've made a couple of his recipes

and have found them to be very good. They are a little too heavy on the

salt, but I just cut it down.

 

Shari

[Guest guest]

You are right about the salt. When I mentioned this at the Tree one of

the chef's said they thought it was a misprint. I have had no problems

with their cracker recipes, but some are better than others. I

generally just use their basic ones as a starting point and add

whatever calls to me. Only problem is they are a little hard to

replicate when you do it that way.

 

Tammy

On May 27, 2006, at 10:01 PM, SV wrote:

 

> Margaret, which crackers didn't you like?  I've made a couple of his

> recipes

> and have found them to be very good.  They are a little too heavy on

> the

> salt, but I just cut it down.

>

> Shari

>

>

>

>

>

[Guest guest]

Hi Shari:

The two recipes I tried had oil in them.

Maybe it was that I was new at making crackers, but... I had a really

hard time getting those oily crackers to dehydrate.

Since I have gone to some other recipes that do not have oil, I have

had no problem, and my crackers are well received.

I have been looking at the RGLFC recipes again, lately, and wondering

what I can do.

Meanwhile, I do, often, use the ingredients, but leave out the salt

and oil, and make the base more like the base in the Living in the RAw

recipes. I am grateful for the RGLFC recipes in that they gave me the

idea of grinding up my flax seeds first -- that makes a so much nicer

cracker, I think.

Margaret

 

rawfood , " SV " <shavig wrote:

>

> Margaret, which crackers didn't you like? I've made a couple of his

recipes

> and have found them to be very good. They are a little too heavy on

the

> salt, but I just cut it down.

>

> Shari

>

[Guest guest]

I don't recall any of RGLFC crackers with oil in them. Which ones were you

referring to?

 

Tomorrow I need to make the zucchinni/flax/pecan crackers. Those are easy

and most people really like them. This is for a friend teaching a Get

Healthy! Stay Balanced class. He is a stage 4 melanoma survivor and a

Health Minister for HAcres. He wants me to do the food for him and about 40

of his " closest friends " ! It will be good for me. I haven't done much

catering lately and I need to get back to it to remind myself another reason

why I do what I do.

 

Shari

[Guest guest]

shari:

If you look in the book, just about every cracker recipe has oil.

I make the crackers and eliminate the oil and I am happy.

I have started thinking about the oil, and how it might make the

end-result different, and it sounds enticing, but my first experience

was so devastating that I do not want to go there.

Margaret

rawfood , " SV " <shavig wrote:

>

> I don't recall any of RGLFC crackers with oil in them. Which ones

were you

> referring to?

>

> Tomorrow I need to make the zucchinni/flax/pecan crackers. Those

are easy

> and most people really like them. This is for a friend teaching a Get

> Healthy! Stay Balanced class. He is a stage 4 melanoma survivor and a

> Health Minister for HAcres. He wants me to do the food for him and

about 40

> of his " closest friends " ! It will be good for me. I haven't done much

> catering lately and I need to get back to it to remind myself

another reason

> why I do what I do.

>

> Shari

>

[Guest guest]

I posted a great cracker recipe in the recipe file that has no oil,

just flax seeds, water, garlic and lemon juice. I think i called it

flax crackers from hooked on raw.

 

Bridgitte

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> shari:

> If you look in the book, just about every cracker recipe has oil.

> I make the crackers and eliminate the oil and I am happy.

> I have started thinking about the oil, and how it might make the

> end-result different, and it sounds enticing, but my first experience

> was so devastating that I do not want to go there.

> Margaret

> rawfood , " SV " <shavig@> wrote:

> >

> > I don't recall any of RGLFC crackers with oil in them. Which ones

> were you

> > referring to?

> >

> > Tomorrow I need to make the zucchinni/flax/pecan crackers. Those

> are easy

> > and most people really like them. This is for a friend teaching a

Get

> > Healthy! Stay Balanced class. He is a stage 4 melanoma survivor

and a

> > Health Minister for HAcres. He wants me to do the food for him and

> about 40

> > of his " closest friends " ! It will be good for me. I haven't done

much

> > catering lately and I need to get back to it to remind myself

> another reason

> > why I do what I do.

> >

> > Shari

> >

>

[Guest guest]

I just made crackers and they had: 6 cups pecans, 6 zucchini, 6 cups flax,

salt and Italian seasoning. No oil. They are called Savory Crackers.

 

Or are you considering the flax and pecans the oil?

 

I've got the book in front of me and I do see olive oil in the Confetti

Crackers, Green Wonder Wafers, Italian Crackers, (1T) in the Italian

Sun-Dried Tomato Flax Crackers and Tomato Spice Crackers. But that is only

5 recipes. There are 8 recipes without oil.

 

I know I've made the Italian Crackers and the Tomato Spice Crackers but I do

not remember putting oil in. Sometimes I go by the feel of the dough more

than the recipe. I've made the Confetti Crackers a number of times and have

not put oil in them and they are fine. Don't know the reasoning behind the

oil in crackers. If it's not doughy enough I just add more vegetables

through the juicer or add water.

 

Karen Parker helped write these recipes and she is a friend. Next come she

comes up for air I will ask her about the oils. She's always off being a

private chef for the rich and famous. Lucky girl.

 

Shari