Guest guest Posted May 4, 2004 Report Share Posted May 4, 2004 Actually, when I'm in a hurry, I just wash the root and chop it roughly with a knife--works fine. ----- Original Message ----- > > Anyway, do you, , or anyone else have > experience making the ginger ale or ginger limade or > whatever with grated ginger without peeling it? This > would save a lot of time. I always peel it but am > wondering now if it is necessary.... > > Curious, > M > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2004 Report Share Posted May 4, 2004 Hope, I've never made grape cooler, but the salt is necessary to keep out the " nasties " as the mighty G would say. ps-I like things that are both salty and sweet (popcorn mixed with peanut m & ms....) Re: Lemonade > - > Can you make it without salt or less salt? > > What does the salt do? > > I made some grape juice-- without a juicer-- and and am waiting for > it to be grape cooler. i added the whey and salt, but hated to add > salt to grape juice. > > Have you all had success with grape cooler? > > hope > > in nc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2004 Report Share Posted May 4, 2004 anyone else have > > experience making the ginger ale or ginger limade or > > whatever with grated ginger without peeling it? This > > would save a lot of time. I always peel it but am > > wondering now if it is necessary.... michael i haven't made that particular drink but i do use ginger in cooking. have you tried just using a paring knife? i find that easier than using a vegetable peeler. vera Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2005 Report Share Posted February 15, 2005 Yes"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Thanks for all the wonderful recipes, Suzi! I'm assuming one can use stevia in this instead of agave nectar?? Sharyn From: Suzanne [mailto:suziesgoats@...] Real Lemonade1 quart filtered water2 organic lemons juiced (about 4 oz)2 T organic agave nectar1. Mix, shake well and drink over ice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2005 Report Share Posted February 15, 2005 Suzi, I have been meaning to get Agave Nectar for some time. I was dissapointed to see though that it was not raw. Besides that, are there any benefits of using it say over honey or stevia? Or is it just for the taste? This is from Malinsky's Raw Guru newsletter: The RAW Truth! by Malinsky I would like to inform you about certain "raw" products that are not really/truly raw. If you eat some or most of the following products, don't worry about it. Cut back on them or don't eat them at all. I am here to state the raw truth! Are you ready?!Cashews - As we all know "raw" cashews that you buy from the health food stores are cooked. The factories must use heat to get rid of the brown skin and fluid from the nut. The cashews labeled "raw" are labeled as such to distinguish them from roasted/toasted cashews. >If you don't have or can't afford cashews try to substitute pine nuts or mac nuts or coconut meat. Buy truly raw cashews from reliable online sources. Brazil Nuts - From Gene Cohen :"Thousands of pounds of Brazil Nuts are placed in a large steel drum and heated from below. As the Brazil Nuts bake - the moisture comes off each nut and the shells become brittle. After the nuts have dried a bit and become a bit smaller in the shell - the nuts are individually cracked and sorted. The cracking is done on long tables. Each person gets about 100 pounds of in-shell nuts a day in a bin next to where they work and each nut is loaded into a manual shotgun shell loader. The loader is simply a permanent bottom plate with a handle on the top that moves the top cylinder up and down by hand. As you pull down, the nut is broken in the vise-like device. When the handle is pulled down, the nut cracks and the shells drop to the floor and the nuts are sorted by size and whole vs broken grades. Olive Oil and other Oils - Because there is no standard for "first cold pressed oils" in North America, it is easy for some manufacturers to literally "pull the wool over the consumer's eyes" by blending or cutting good quality oils with inferior ones and claiming that the oil is "cold pressed". As always: "buyer beware". Guidelines for buying good healthy oils: 1. Always "first cold pressed" from a reliable producer, not a refinery. 2. Certified organic if possible. 3. Always in dark ( green, brown or blue ) glass bottles. Never in clear glass bottles. 4. Oils should taste delicious: fresh, clean, rich. Trust your taste.>I like to buy most of my oils from the FLORA company. (available in the refrigerated section of most health food stores) Nut and Seed Butters - Something so tasty has to be cooked! I have contacted many "raw" nut companies and they said that during the grinding process it can (most likely it does) heat up the nuts to 130-140 degrees F. Yes, there are some conscious raw companies out there that really do it raw but why spend $18.00-$20.00 on a 1 lb. jar of almond butter when you can buy 1 lb of almonds for $6-$8 and make your own nut butter. > If you are going to buy raw nut and seed butter buy from the Rejuvenative Company.Carob Powder - Sorry to say but most carob powders, even the really raw kind is cooked. It may not be toasted or roasted but it is cooked. A few carob companies have told me that the carob pods have to be heated to dry the pods in order to powder them. Any moisture in the pods will affect the grinding process. The pods are first dry and wet cleaned and then kibbled (coarsely ground) to separate the seeds from the pulp. In the drying process the pods are heated to about 300 degrees F. for about 20-30 minutes to really dry them out. > I suggest the use of mesquite pod meal instead of carob because mesquite is sun dried and then powdered. Agave Nectar - One of my favorite "raw" sweeteners is cooked unfortunately. Dark agave and regular agave nectars are processed and evaporated by heat. The first process begins by milling and crushing the agave plant core. Then the raw raw juices are poured into tanks. In order for the juices to be broken into high fructose the juices are cooked to 140 degrees F for 36 hours. To extract the water and concentrate the agave nectar the juices are spilled into vacuum evaporators at a maximum temp. of 149 degrees F. until the desired consistency and color. > Substitute soaked dried fruits, honey or stevia in place of agave nectar. Cacao Beans and Nibs - Raw Cacao beans and pieces are not truly raw. In order for the cacao to become like chocolate the cacao pods are first piled up to ‘sweat’ or ferment for 3-4 days, then the seeds are removed and dried. During the fermentation process the heat in the middle of the pile can reach up to 140 degrees F. The drying process is not always sun dried. If the weather is not perfect to dry the beans, they are transferred into large tumble dryers where they can be dried at temperatures above 130 degrees F. > Substitute mesquite pod meal in place of cacao. If you really want to impress your guests then a little cacao won't hurt. Dried Fruits and Dates - A lot of the organic dried fruits that are sold in the bulk bin section of health food stores are coated in corn oil or safflower oil to make them shiner and to prevent clumping. Raisins are the number one coated dried fruit. Medjool and other dates are steamed so they can have a greater water content and be bigger in size. This also improves taste and texture. The ingredient label will not show that the dried fruits were coated.> Order dried fruit online. Try to buy sun dried whenever possible. There are many other products out there on the market that are not truly raw like certain type of olives, dried herbs, and raw bars. Many raw companies out there are misleading the consumer. Please listen to your body when eating certain superfoods, nuts, seeds, and anything that comes in a jar or a squeeze bottle. I hope the above information didn't scare anyone going on the raw diet. The truth about the above products had to be told. "Truth is such a rare thing, it is delightful to tell it." - Dickinson Quote Link to comment Share on other sites More sharing options...
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