Peeling Blueberries, Cherries and Raisins

[Guest guest]

I'm just looking ahead to Stage 3 fruits. Do you really peel blueberries,

cherries and

raisins? If so, how do you do it? Thank you.

Terri

SCD 11/9/07

[Guest guest]

Cook them down.... boil them with a little water.... and strain through a mesh

sieve. Blueberries contain a lot of little seeds which need to be strained out

anyway. Same with raspberries or blackberries.

Patti

Peeling Blueberries, Cherries and Raisins

I'm just looking ahead to Stage 3 fruits. Do you really peel blueberries,

cherries and

raisins? If so, how do you do it? Thank you.

Terri

SCD 11/9/07

[Guest guest]

Patti,

Thank you so much for your answer. I appreciate all

the time and

energy you give to us.

Have a wonderful day.

Terri

--- Patti wrote:

> Cook them down.... boil them with a little water....

> and strain through a mesh sieve. Blueberries

> contain a lot of little seeds which need to be

> strained out anyway. Same with raspberries or

> blackberries.

>

> Patti

> Peeling Blueberries,

> Cherries and Raisins

>

>

>

> I'm just looking ahead to Stage 3 fruits. Do you

> really peel blueberries, cherries and

> raisins? If so, how do you do it? Thank you.

>

> Terri

> SCD 11/9/07

>

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

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[Guest guest]

Hi Terri,

>

>

> I'm just looking ahead to Stage 3 fruits. Do you really peel

blueberries, cherries and> raisins? If so, how do you do it? Thank

you.

>

> Terri

> SCD 11/9/07>>>>

I suppose you could peel the berries but you might go bonkers

I cook berries and run them through a food mill. You can see what

they look like at http://en.wikipedia.org/wiki/Food_mill The food

mill is also great for making tomato sauce it seives out the seeds

and skins. It also is great for making large batches of applesauce -

it saves a lot of time.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and

[Guest guest]

>>I cook berries and run them through a food mill. You can see what

they look like at _http://en.wikipediahttp://en.http://en_

(http://en.wikipedia.org/wiki/Food_mill) The food

mill is also great for making tomato sauce it seives out the seeds

and skins. It also is great for making large batches of applesauce -

it saves a lot of time.<<

So when you make applesauce do you just cook the apples, skin, core and all

then run it all throught the food mill? I was skinning and coreing them first,

which took a lot of time. If I could just cut them up and cook them and

then just use the food mill to puree and remove the skin and seeds this would be

so much easier.

Here is a tip for applesauce from the Nourishing Traditions cookbook by

Sally Fallon:

Add the juice of a lemon to each 3-4 apples you cook as well as sweetener to

taste, cinnamon and nutmeg. The lemon adds so much give it a tartness that

is wonderful.

Doreen, MC 3 1/2 yrs, SCD 3 mos.

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[Guest guest]

Sheila,

Thank you for the advice. I will look into getting

one of these

foodmills. I'm certainly looking forward to berries

and tomato

sauce. I hope that you're having a happy holiday.

Terri

--- Sheila Trenholm wrote:

> Hi Terri,

>

>

> >

> >

> > I'm just looking ahead to Stage 3 fruits. Do you

> really peel

> blueberries, cherries and> raisins? If so, how do

> you do it? Thank

> you.

> >

> > Terri

> > SCD 11/9/07>>>>

>

> I suppose you could peel the berries but you might

> go bonkers

>

> I cook berries and run them through a food mill.

> You can see what

> they look like at

> http://en.wikipedia.org/wiki/Food_mill The food

> mill is also great for making tomato sauce it seives

> out the seeds

> and skins. It also is great for making large

> batches of applesauce -

> it saves a lot of time.

>

> Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

> mom of and

>

>

>

>

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[Guest guest]

Hi Doreen,

If I was having a lot of symptoms I cored and peeled the apples

before simmering and processing through the food mill. This makes a

nice " white " applesauce. Once symptoms improved and I was able to

tolerate it, I cored the apples but left the peels on and simmered

the apples until soft. I picked up a corer/slicer at the dollar

store which helps speed up the cutting and coring. Then I ran the

applesauce through the food mill. This makes a thicker (because of

the pectin) pink applesauce. If tolerated you can add cinnamon,

honey and or ginger.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and

>

> >>I cook berries and run them through a food mill. You can see

what

> they look like at _http://en.wikipediahttp://en.http://en_

> (http://en.wikipedia.org/wiki/Food_mill) The food

> mill is also great for making tomato sauce it seives out the seeds

> and skins. It also is great for making large batches of applesauce -

> it saves a lot of time.<<

> So when you make applesauce do you just cook the apples, skin, core

and all

> then run it all throught the food mill? I was skinning and coreing

them first,

> which took a lot of time. If I could just cut them up and cook

them and

> then just use the food mill to puree and remove the skin and seeds

this would be

> so much easier.

> Here is a tip for applesauce from the Nourishing Traditions

cookbook by

> Sally Fallon:

> Add the juice of a lemon to each 3-4 apples you cook as well as

sweetener to

> taste, cinnamon and nutmeg. The lemon adds so much give it a

tartness that

> is wonderful.

> Doreen, MC 3 1/2 yrs, SCD 3 mos.

>

>

>

>

> **************************************Check out AOL's list of

2007's hottest

> products.

> (http://money.aol.com/special/hot-products-2007?

NCID=aoltop00030000000001)

>

>

>