Article: Heat-free recipes provide summer meals with little fuss

[Guest guest]

Heat-free recipes provide summer meals with little fuss

 

Saturday, August 9th 2008, 4:00 AM

 

The least appealing part of a steamy New York day is time spent in a

hot kitchen. When temperatures soar, even standing over a barbecue can

inspire comparisons to Dante's " Inferno. " So how do you beat the heat

when looking for something to eat? Eat raw.

 

Full story (and recipes):

http://www.nydailynews.com/lifestyle/food/2008/08/10/2008-08-10_heatfree_recipes\

_provide_summer_meals_wi.html

[Guest guest]

Interesting. I wonder why Sarma uses maple syrup in her recipe.

It's never raw.

 

On Mon, Aug 11, 2008 at 1:47 AM, Jeff Rogers <jeffwrote:

 

> Heat-free recipes provide summer meals with little fuss

>

> Saturday, August 9th 2008, 4:00 AM

>

> The least appealing part of a steamy New York day is time spent in a

> hot kitchen. When temperatures soar, even standing over a barbecue can

> inspire comparisons to Dante's " Inferno. " So how do you beat the heat

> when looking for something to eat? Eat raw.

>

> Full story (and recipes):

>

>

http://www.nydailynews.com/lifestyle/food/2008/08/10/2008-08-10_heatfree_recipes\

_provide_summer_meals_wi.html

>

>

>

 

 

 

--

Çɟıl É¥Ê‡Ä±Ê ÇÊŒol uı slÇÇÉ¥ ɹÇÊŒo pÉÇÉ¥

 

Judy Pokras

vegwriter

author

The Little e-Book of Raw Holiday Recipes

editor/founder/publisher

Raw Foods News Magazine

www.rawfoodsnewsmagazine.com

An online magazine celebrating raw vegan cuisine since March 2001, and

featuring authoritative info, breaking news, and fun interactive features on

the raw vegan lifestyle. Have you signed up for our free e-newsletter?

Also see our blog at http://stuffrawfoodistslike.blogspot.com

 

 

 

[Guest guest]

Good question. I didn't look that closely at the recipes. With the

variety of raw agave nectar available today, it does seem strange that

the maple syrup is included. Perhaps these were older recipes (back

when they used a lot of maple syrup and roasted cocoa powder in " raw "

recipes).

 

BTW, it takes about 40 gallons of fresh maple sap (direct from the

sugar maple tree) to be boiled down to 1 gallon of maple syrup! Quite

the opposite of raw!

 

Jeff

 

On Aug 11, 2008, at 12:21 AM, Judy Pokras wrote:

 

> Interesting. I wonder why Sarma uses maple syrup in her recipe.

> It's never raw

 

 

 

 

[Guest guest]

I wonder where they got these recipes from. I wonder if Pure Food & Wine

uses maple syrup and nutritional yeast in their recipes. That would be a

shame.

 

On Mon, Aug 11, 2008 at 9:41 AM, Jeff Rogers <jeffwrote:

 

> Good question. I didn't look that closely at the recipes. With the

> variety of raw agave nectar available today, it does seem strange that

> the maple syrup is included. Perhaps these were older recipes (back

> when they used a lot of maple syrup and roasted cocoa powder in " raw "

> recipes).

>

> BTW, it takes about 40 gallons of fresh maple sap (direct from the

> sugar maple tree) to be boiled down to 1 gallon of maple syrup! Quite

> the opposite of raw!

>

> Jeff

>

>

> On Aug 11, 2008, at 12:21 AM, Judy Pokras wrote:

>

> > Interesting. I wonder why Sarma uses maple syrup in her recipe.

> > It's never raw

>

>