Guest guest Posted April 26, 2007 Report Share Posted April 26, 2007 1. Can anyone recommend a slow cooker/crock pot that has excellent low setting/temp control to make soups that are still enzymatically intact? Basically, an excellent warmer. Also, one that does not have a non-stick coating or other questionable material coating the ceramic. I have been investigating various ones online and reading reviews, but not finding the answers only another raw foodist can give. 2. Also, where in the world can I buy a spirulizer? I have searched the internet for one. Or is there another kitchen gadget that can make squash spaghetti noodles? Thanks for anyone's input! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2007 Report Share Posted April 29, 2007 rawfood , lilthund1 <no_reply wrote: > > 1. Can anyone recommend a slow cooker/crock pot that has excellent low setting/temp > control to make soups that are still enzymatically intact? Basically, an excellent > warmer. Also, one that does not have a non-stick coating or other questionable material > coating the ceramic. I have been investigating various ones online and reading reviews, but > not finding the answers only another raw foodist can give. Perhaps a chafing dish would work? They also have electric ones. > 2. Also, where in the world can I buy a spirulizer? I have searched the internet for one. Or is > there another kitchen gadget that can make squash spaghetti noodles? You can get them on Amazon: http://snipurl.com/1inil -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2007 Report Share Posted April 29, 2007 Crockpot: (!?)Your best bet if you want 'warmed' soup - is to use a small pot and a burner on your stove - use your fingers to stir the soup as it warms and you will know exactly when to stop warming before killing all the nutrients because your fingers can only stand so much heat. Of course glass or stainless steel would be the best materials for your pot. A slow cooker would be a waste of money and energy because the finger stirring method only takes 2-3 minutes anyway. BTW I did try this almost a year ago when I was first raw, warmed tomato soup at that time was a wonderful thing. I did it for someone else a few months back and thought the taste of warmed soup was nasty -- it's amazing to me how our taste buds change with time. Spiralizers: Search-like Google for Saladacco. Try Ebay, Living- foods.com, funkyraw.com, organicavenue.com (in NYC, they had them in stock at the store)... Expect to pay around $25-26 for one. Enjoy. Keep it Simple, use what you already have, take what you need and leave the rest and smile a lot! Simply, Lesa http://lesanesmith.vpweb.com rawfood , lilthund1 <no_reply wrote: > > 1. Can anyone recommend a slow cooker/crock pot that has excellent low setting/temp > control to make soups that are still enzymatically intact? Basically, an excellent > warmer. Also, one that does not have a non-stick coating or other questionable material > coating the ceramic. I have been investigating various ones online and reading reviews, but > not finding the answers only another raw foodist can give. > > 2. Also, where in the world can I buy a spirulizer? I have searched the internet for one. Or is > there another kitchen gadget that can make squash spaghetti noodles? > > Thanks for anyone's input! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2007 Report Share Posted April 29, 2007 I have a Rival " Lil Dipper " that is made to just keep dips hot-it only heats up to about 95 degrees. The only problem with it is that it is so small. I make veggie stock with the pulp leftover from juicing carrots, celery, parsley and pearl onions-I remove the pulp from the juicer, then juice my cucumbers (I dont care for the cucumber in the stock, although its nice now and again) I just put it all in the dipper with some sea salt and sunflower seeds for a little more texture and flavor. Brenda rawfood , lilthund1 <no_reply wrote: > > 1. Can anyone recommend a slow cooker/crock pot that has excellent low setting/temp > control to make soups that are still enzymatically intact? Basically, an excellent > warmer. Also, one that does not have a non-stick coating or other questionable material > coating the ceramic. I have been investigating various ones online and reading reviews, but > not finding the answers only another raw foodist can give. > > 2. Also, where in the world can I buy a spirulizer? I have searched the internet for one. Or is > there another kitchen gadget that can make squash spaghetti noodles? > > Thanks for anyone's input! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 Thanks Erin! rawfood , " Erin " <truepatriot wrote: > > rawfood , lilthund1 <no_reply@> wrote: > > > > 1. Can anyone recommend a slow cooker/crock pot that has excellent > low setting/temp > > control to make soups that are still enzymatically intact? > Basically, an excellent > > warmer. Also, one that does not have a non-stick coating or other > questionable material > > coating the ceramic. I have been investigating various ones online > and reading reviews, but > > not finding the answers only another raw foodist can give. > > Perhaps a chafing dish would work? They also have electric ones. > > > 2. Also, where in the world can I buy a spirulizer? I have > searched the internet for one. Or is > > there another kitchen gadget that can make squash spaghetti noodles? > > You can get them on Amazon: http://snipurl.com/1inil > > > -Erin > www.zenpawn.com/vegblog > Quote Link to comment Share on other sites More sharing options...
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