Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 I have several questions: -- I'm curious why many of the raw food recipe books I've got seem to think maple syrup is an acceptable raw food? Obviously it's been cooked to smithereens. Why not use a raw sweetener (honey, stevia, etc) instead? I think it's even possible to get a raw molasses? -- Olives-- are they typically raw when pickled in brine and herbs? What about black olives, like the kalamatas? -- Can anyone tell me how to get a raw source of caffeine? Is green tea raw? (I don't need lectures or links on why I should give up caffeine. I'm not interested in giving up caffeine right now. I just want to know how to get my caffeine raw.) Thanks, Kristen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2006 Report Share Posted July 31, 2006 -- Can anyone tell me how to get a raw source of caffeine? Is green tea raw? (I don't need lectures or links on why I should give up caffeine. I'm not interested in giving up caffeine right now. I just want to know how to get my caffeine raw.) Green tea can be raw or roasted. Bancha tea is raw, just dried. Eden and a number of other brands carry Bancha tea. Also try raw cacao nibs for a jolt of caffeine. They can also be ground into powder and added to recipes or smoothies. I've been off caffeine for so long now that a few of these nibs can literally keep me awake half the night. Try the health food store, Whole Foods, or Nature's First Law web site for a source. Mary Ellen Quote Link to comment Share on other sites More sharing options...
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