Comments for Sustainability and Raw Food Blog http://www.sustainablyraw.com/blog Helping others live a sustainable and healthy life Wed, 08 Sep 2010 17:49:46 +0000 http://wordpress.org/?v=2.2.1 Comment on Health Education, Herbal Information, and the Supplement Act of 2010 by Charles Apple http://www.sustainablyraw.com/blog/?p=145#comment-29034 Charles Apple Sat, 17 Apr 2010 04:45:09 +0000 http://www.sustainablyraw.com/blog/?p=145#comment-29034 Well golly, who would have suspected John McCain of such duplicity!!! Wait, it's coming to me!! That's right, everyone with a working brain. McCain is one of the biggest practitioners of prostitution in our national insane asylum, according to Mr. Twain, known as Congress. Given the amount of money that big pharma drops in DC everyday, it is no surprise that doing their bidding. Well golly, who would have suspected John McCain of such duplicity!!! Wait, it’s coming to me!! That’s right, everyone with a working brain. McCain is one of the biggest practitioners of prostitution in our national insane asylum, according to Mr. Twain, known as Congress.
Given the amount of money that big pharma drops in DC everyday, it is no surprise that doing their bidding.

]]> Comment on Kitchen Gadgets - The Garlic Press by suzy http://www.sustainablyraw.com/blog/?p=89#comment-25982 suzy Tue, 05 Jan 2010 21:55:17 +0000 http://www.sustainablyraw.com/blog/?p=89#comment-25982 Hi Marv, Yes, I've tried such a chopper. In fact, I think I have two - one that is white plastic and another that is stainless steel. (Clearly, I have a kitchen gadget fixation! haha) While I found both to be quick and easy to use, I have tended to rely mainly on just a good chef's knife when chopping garlic. Maybe it's time to dust off the choppers again and give them another go, if only just for fun! Thanks for your comment! Hi Marv,
Yes, I’ve tried such a chopper. In fact, I think I have two - one that is white plastic and another that is stainless steel. (Clearly, I have a kitchen gadget fixation! haha)

While I found both to be quick and easy to use, I have tended to rely mainly on just a good chef’s knife when chopping garlic.
Maybe it’s time to dust off the choppers again and give them another go, if only just for fun!
Thanks for your comment!

]]> Comment on Kitchen Gadgets - The Garlic Press by Marv http://www.sustainablyraw.com/blog/?p=89#comment-25977 Marv Tue, 05 Jan 2010 20:37:38 +0000 http://www.sustainablyraw.com/blog/?p=89#comment-25977 Hi Suzy, once upon a time I used a garlic pres but I now use something called "The Garlic Chop" (www.thegarlicchop.com). It has teeth on the top and bottom which chops the garlic as oppsed to pressing it through the screens in a garlic press. The greatest part is that the more you turn the finer it chops. So if you are frying garlic and want it a little chinkier turn it once or twice. But if you want it finer just keep on turning. I would suggest trying once. Marv Hi Suzy, once upon a time I used a garlic pres but I now use something called “The Garlic Chop” (www.thegarlicchop.com).

It has teeth on the top and bottom which chops the garlic as oppsed to pressing it through the screens in a garlic press. The greatest part is that the more you turn the finer it chops. So if you are frying garlic and want it a little chinkier turn it once or twice. But if you want it finer just keep on turning. I would suggest trying once.

Marv

]]> Comment on Make Your Own Raw Almond Butter by Angela http://www.sustainablyraw.com/blog/?p=135#comment-21829 Angela Mon, 14 Sep 2009 13:19:00 +0000 http://www.sustainablyraw.com/blog/?p=135#comment-21829 You're so right...have recently found it increasingly hard to find raw almond butter in stores! It's the #1 item at the top of my shopping list right now because there's a great savory "salsa" I make with it using savoy cabbage and everyone in my family is craving it...I think I need to get into the habit of making my own, as you've suggested! Love the idea of using hazelnuts. Am wondering how they'd fare in recipes normally using almond. I do get Spanish almonds -- they taste like the almonds I grew up eating when visiting family in Greece, but they're definitely expensive. You’re so right…have recently found it increasingly hard to find raw almond butter in stores! It’s the #1 item at the top of my shopping list right now because there’s a great savory “salsa” I make with it using savoy cabbage and everyone in my family is craving it…I think I need to get into the habit of making my own, as you’ve suggested!

Love the idea of using hazelnuts. Am wondering how they’d fare in recipes normally using almond. I do get Spanish almonds — they taste like the almonds I grew up eating when visiting family in Greece, but they’re definitely expensive.

]]> Comment on Acid/Alkaline Balance by suzy http://www.sustainablyraw.com/blog/?p=5#comment-15654 suzy Sat, 13 Jun 2009 13:02:30 +0000 http://www.sustainablyraw.com/blog/?p=5#comment-15654 Great question, Angela! Actually, we just covered this issue in a Naturopathy class I had recently. The chart we used in class listed Olivie Oil as neutral. Once you expose the oil to heat, however, this changes and particularly so if you cook with Extra Virgin Olive Oil (EVOO). NEVER do that! EVOO has the lowest smoke point at that level of purity, and the most delicate flavor - which is ruined when heated. Not to mention the health-protecting phenols are lost in the process, and it's even possible that consuming EVOO that has been heated (as in cooking) creates free-radicals that are unhealthy to consume (they mentioned the "C" word!). Only use the "fine virgin" olive oil (second pressing, but not chemical extraction as used in the third level of extraction resulting in what they call "pure oil" ) for cooking if you are going to cook with it. Or, better yet, use coconut oil. The chance of rancidity is lower and the smoking point is higher, in addition to the fact that it's a healthy saturated fat. (For those who weren't aware, there ARE healthy saturated fats!) Great question, Angela! Actually, we just covered this issue in a Naturopathy class I had recently. The chart we used in class listed Olivie Oil as neutral. Once you expose the oil to heat, however, this changes and particularly so if you cook with Extra Virgin Olive Oil (EVOO). NEVER do that! EVOO has the lowest smoke point at that level of purity, and the most delicate flavor - which is ruined when heated. Not to mention the health-protecting phenols are lost in the process, and it’s even possible that consuming EVOO that has been heated (as in cooking) creates free-radicals that are unhealthy to consume (they mentioned the “C” word!).

Only use the “fine virgin” olive oil (second pressing, but not chemical extraction as used in the third level of extraction resulting in what they call “pure oil” ) for cooking if you are going to cook with it. Or, better yet, use coconut oil. The chance of rancidity is lower and the smoking point is higher, in addition to the fact that it’s a healthy saturated fat. (For those who weren’t aware, there ARE healthy saturated fats!)

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