Rawk On ! Questions on raw food

[Guest guest]

Hi Andrea- I'll respond to the others now.

 

-- Andrea Olson <wholebodyharmony wrote:

 

> I am new to the raw food world and have some

> questions and would appreciate the help answering

> them.

>

> !. How can you tell when a cocunut is bad? If it

> is purple and very thin in the shell is it bad?

 

I find that the purple ones taste chalky and the pulp

is so sparse I just toss them out. I try to turn them

all upside down in the box to see if the bottoms have

any purple color and I tend to avoid these. I also

prefer to buy them when they are moist and heavy. If

they are dry and light then there isn't going to be

much fun in opening them. I like to open the ones that

are overflowing with mother Gaia's mylk.

 

>

> 2. Where besides madison market (and the co-op

> and online of course), can you buy raw cacoa nibs?

 

Uncle Harry (located somewhere in Redmond, WA has a

website) - google him - best cacao nib prices I have

seen yet - Keep looking

 

> I have a bag of whole cocoa beans in the shell if

> anyone wants to trade for the nibs (I live in

> greenwood, or could meet someone somewhere like

> Chaco canyon to do a trade if anyone is interested).

>

wish I could - gotta have some now and then though i

am avoiding stimulants these days.

>

3. Is Braggs amino acid considered raw?

>

See other post

 

> 4. Cashews are listed in the Naked Chocolate book

> as an ingrident to use, but Gabriel cousens says

> they have mycotoxins on them like penuts. Has

> anyone heard the updated research on cashews?

>

Yeah - talk to Jeff Rogers-The Naughty Vegan-

sometimes he sells the truly raw kind that he puts in

his vice Creamm or somebody may go in on a order with

you...I think in moderation - is ok.

 

 

> 5. What is the best processer to buy? Does

> anyone have any used equipment ie. processer,

> dehydrater they want to sell?

 

One that has a sharp S blade is fine.

>

> 6. Why is soaking nuts and figs better before

> using them?

>

Soaking them releases any toxins and bitter taste from

the skin and literally begins the sprouting process

into something that is easier to digest

and richer in living enzymes.

 

> 7. For anyone involved in the co-op....is there

> anywhere you can pick the items up besides the

> potlucks?

 

Hmmm - well you might try a CSA -Community Supported

Agriculture Organic Produce Delivery Service....There

are many to choose from.

 

>

> 8. Is a good way to start a fast ...with raw

> foods, then go into a juice fast, then maybe into

> the master cleanse? then back into juice then back

 

This would depend on your personal goals.

I'd recommend that you consult with Nora Lenz,

a natural hygeinist in your area who hosts:

www.rawschool.com

 

> into raw? I am going to start a fast/ cleanse next

> week and wanted to know of other people's

> experiences.

 

This can be tricky - I have made mistakes. The Master

cleanse is gentle enough. It is an individual thing.

I'd say avoid all those powders and gimmicks around

taking in tons of psyllium and a million colonics and

just let nature take its course...there are many view

points. We are always renewing our cells - eventually

coming to the point when eating simply and being well

hydrated with yummy organic fruits and veggies is all

we really need to be well - that and plenty of fresh

air, exercise and rest. There comes a time to fast. I

think many others would have more to share.

>

> 9. Are there any upcoming classes to learn how to

> uncook coming up that anyone knows about?

>

Again - ask Nora Lenz - if you're in California

sometime, look me up. I teach classes too.

www.shaktiandthebluelotus.com

 

> 10. Does anyone know of any raw retreat centers

> in either Costa Rica or Hawaii (or even Alaska, CA,

> or Colorado) that you can volunteer or work at?

>

Tons of opportunities to volunteer in Costa Rica

Google them and also look up

 

" Tanglewood Wellness Center, " in Panama

 

> Thanks to whoever takes the time to answer my

> questions!

> Andrea

>

>Many Blessings, Chef Chava AKA Shakti

>

>

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