wow you’re very adventurous! sorry no one responded to this. How did the soup come out? I really like using almond milk as a soup base for savory soups.
Hi! I am working on a sweet and sour soup recipe. I’d like to use green tea as the base with ginger, agave and lemon, and possibly rice wine vinegar. Has anyone out there done this and come up with a good recipe? I’d like to keep it as translucent as possible and then garnish it with a red pepper\carrot\macadamia creme. I am going to serve it in a halved melon for a luncheon so any brilliant ideas would be greatly appreciated! =)
Yaaay! Excited, yessss! :D Damn, I spent the whole summer in Edinburgh (placement at university), and now as I’m in Liverpool they open the raw cafe! ;) I love Edinburgh too! It’s a wonderful city… Before leaving the UK I defo have to visit Scotland again (and this funky cafe!)...
sweetpea wrote: Incidentally, what is the spoon size you use to eat your soup and take dessert with?
It’s called a soup spoon and it’s not a set size but varies by silver pattern. If a spoon is needed for dessert, a teaspoon is used. I know, I know, we’re basically heathens ;^))
1 Tablespoon = 3 teaspoons So on the US side there is a big difference between the two instead of only double the quantity as 2 dessertspoons = 1 dessertspoon full. When you do your book electronically, you could always do a “find and replace” all instances of dessertspoons and change the wording easily that way. I thought 1 dessertspoon = 1 Tablesoon…I would have been wrong I now see ;) I also do not know what dessertspoon is. Looking forward to your book :)
hi sweetpea im not a chef but i am an avid cook…i personally would be confused by the term dessert spoon unless it is explained in parentheses after its used. what im used to seeing is tablespoon, teaspoon ect thats just my two cents however…;) i am glad to know what dessertspoon is, thanks!
Hurray for root veggies! I’m craving them right now. Really interesting suggestions here! I just made myself the energy soup recipe with a really spicy chili pepper and the rosemary croutons both found on this website. I heated the soup gently in my dehydrator and I had a really nice meal (plus a chili pepper buzz, heehee!) So pears,apples and nuts are recommended at this time of year. I better get creative with them!
Eating healthfully in the winter is also a problem for SAD eaters. I think that raw foodists have the edge in winter simply because we are aware of more choices: beets, celeriac, parsnips, mushrooms, etc. A salad made with greens and root veggies can be so vibrant that everyone will want to try it, no matter how cold it is outside.
In the winter it’s a good idea to get some sort of natural sunlight each day. When it’s sunny out get bundled up and take a ten minute walk. Natural sunlight can help to ward off any Seasonal Affective Disorder. I recall another member mentioning that she has a light box that she sits in front of every day. That sounds good too, because if our sleep cylces are in order we’re less likely to turn to food for comfort.
Winter gets stressful, so it might be helpful to do an at-home spa treatment on weekends. Papaya is supposed to be good for the skin, and you can make a nice mask from oatmeal and grapes.
ps: Here is another creative way to have some green leafy vegies during your cold winter : ). You could make some crackers with various greens in them. : )
I joined your website not too long ago so I was not aware of your previous post on “eating local & seasonal”. I just read it though : ) The best would be to make dishes with what you find locally. In your case, with cabbages, root vegetables such as carrots, beets, turnips, gourds, ... pears & apples. Yet, if this feels too limiting for you then let yourself be flexible & add some non seasonal vegies & fruits according to your tastes. It is better to avoid the tropical ones such as bananas, avocados, mangos, papaya, citrus… though during the winter as they are cooling: drain your body heat as a result you feel more cold and will be prone to catch a cold, the flu … If you wish to add green leafy vegies and you cannot find any where you are in the winter then, you could make some kale chips or freeze some green leafy dishes for the winter. In France, in my family we only ate seasonal fruits & vegies from the Farmers Market so we were just used to the “winter limited choices”. Yet, once again, stay true to yourself above all : ). Where I am located (Bay Area CA) now, we are fortunate to find plenty of green leafy vegetables all year long at the Farmers Markets. These are the bulk of my diet. Then, I add fruits & vegies according to the season. Like pears, apples, carrots, turnips, cabbages, gourds… As well as some soaked nuts. I feel deeply grateful every day for the Bountiful Garden of Edden Nature is. : ) May this be helpful. Warmly : )
Delphine, Your suggestion to eat seasonal is something that I have been thinking about quite a bit. I posted earlier about eating local and seasonal, but didn’t have much luck with suggestions. I’d love to hear any ideas you (or anyone else) might have for those of us living in a non-tropical climate! I went to the local farmers market last week and basically saw pears, apples and gourds. Lots of apple/carrot juicing going on.
I agree with all the great suggestions mentioned above & just would like to add: Listen your body wisdom one meal at a time all year long as we are all unique also our nutritional needs change with the seasons. By doing so, in the next few days, you will find yourself drawn to what is the best for you.
It is -21C here in Winnipeg! (not counting the windchill) I find that I do crave more greens and fats… I can’t stomach them much though. I put lots of ginger in my green juices and that helps. I eat more concentrated sugars like dried fruit, dates make me feel pretty good right now. Also, doing yoga warms me up pretty nicely. Another thing is to not have a space heater on when I get chilly at work, it seems to make me tired and the walk home that much harder. I can’t wait to move away. Once this winter is over, never again!
comfort food! for me mashed potatoes and peas aka parsnip whip , peas and portoblelo mushroom gravy… then buy a good food thermometer and heat gently on the stove! also ginger lemon “tea” I made the almond nog recipe too and it was very satisfying. (all recipes on this site) good luck and be kind to yourself!
Ok, I am finding it a bit harder to stay raw with the weather temps dropping. Today it was 30 degrees and it is only going to get worse. How do you stay motivated to eat raw in winter? Any tips or tricks?
46 posts found
Karuna writes, May 14, 2008: (219 posts)
(Topic: Food Preparation / Need help with soup recipe)
I wish I was a decent raw food chef but sadly, no. I rely totally on the creativity of everyone on this site and your generosity when sharing.
Can’t wait to see the final recipe. I’m sending encouraging thoughts your way :)
Winona writes, May 14, 2008: (1028 posts)
(Topic: Food Preparation / Need help with soup recipe)
wow you’re very adventurous! sorry no one responded to this. How did the soup come out? I really like using almond milk as a soup base for savory soups.
writeeternity writes, May 13, 2008: (605 posts)
(Topic: Food Preparation / Need help with soup recipe)
Hi! I am working on a sweet and sour soup recipe. I’d like to use green tea as the base with ginger, agave and lemon, and possibly rice wine vinegar. Has anyone out there done this and come up with a good recipe? I’d like to keep it as translucent as possible and then garnish it with a red pepper\carrot\macadamia creme. I am going to serve it in a halved melon for a luncheon so any brilliant ideas would be greatly appreciated! =)
Zoe writes, Jan 18, 2008: (1518 posts)
(Topic: Talk It Up / Raw in Scotland?)
oh hello, i think i know who it is! Yes see you tomorrow. I made 15 trays of bread for you lucky people!!
stibizi writes, Jan 18, 2008: (27 posts)
(Topic: Talk It Up / Raw in Scotland?)
Yaaay!
Excited, yessss! :D
Damn, I spent the whole summer in Edinburgh (placement at university), and now as I’m in Liverpool they open the raw cafe! ;)
I love Edinburgh too! It’s a wonderful city…
Before leaving the UK I defo have to visit Scotland again (and this funky cafe!)...
See you tomorrow, Zoe ;))
buellerskitchen writes, Jan 18, 2008: (4 posts)
(Topic: Talk It Up / Raw in Scotland?)
I love it!
Freesia writes, Jan 18, 2008: (63 posts)
(Topic: Talk It Up / Raw in Scotland?)
Will definitely be checking this out when in the UK at the end of this year!
—thanks for the info.. I love Edinburgh, now it will be even better.
Zoe writes, Jan 18, 2008: (1518 posts)
(Topic: Talk It Up / Raw in Scotland?)
anyone?
Zoe writes, Jan 17, 2008: (1518 posts)
(Topic: Talk It Up / Raw in Scotland?)
More about your new raw cafe here!:
http://www.business7.co.uk/business-news/latest…
Are U excited yet?
greenie writes, Jan 3, 2008: (257 posts)
(Topic: Food Preparation / Chefs, can you help?)
sweetpea wrote:
Incidentally, what is the spoon size you use to eat your soup and take dessert with?
It’s called a soup spoon and it’s not a set size but varies by silver pattern. If a spoon is needed for dessert, a teaspoon is used. I know, I know, we’re basically heathens ;^))
wanna_B_raw writes, Jan 2, 2008: (128 posts)
(Topic: Food Preparation / Chefs, can you help?)
A conversion chart in the front of the book for US readers should suffice.
spirit writes, Jan 2, 2008: (180 posts)
(Topic: Food Preparation / Chefs, can you help?)
Honestly, I’ve never heard of a dessertspoon as a measuring tool before.
rawmama writes, Jan 2, 2008: (450 posts)
(Topic: Food Preparation / Chefs, can you help?)
1 Tablespoon = 3 teaspoons So on the US side there is a big difference between the two instead of only double the quantity as 2 dessertspoons = 1 dessertspoon full. When you do your book electronically, you could always do a “find and replace” all instances of dessertspoons and change the wording easily that way. I thought 1 dessertspoon = 1 Tablesoon…I would have been wrong I now see ;) I also do not know what dessertspoon is. Looking forward to your book :)
omshanti writes, Jan 2, 2008: (760 posts)
(Topic: Food Preparation / Chefs, can you help?)
hi sweetpea im not a chef but i am an avid cook…i personally would be confused by the term dessert spoon unless it is explained in parentheses after its used. what im used to seeing is tablespoon, teaspoon ect thats just my two cents however…;) i am glad to know what dessertspoon is, thanks!
KristensRaw writes, Dec 1, 2007: (237 posts)
(Topic: Food Preparation / Being raw in winter)
In addition to the other suggestions…DRESS WARMER!
Miso soup is lovely to warm you up, too. Not Raw, but it’s living and excellent for digestion.
www.KristensRaw.com
www.KristensRaw.blogspot.com
Nezumi writes, Dec 1, 2007: (47 posts)
(Topic: Food Preparation / Being raw in winter)
Hurray for root veggies! I’m craving them right now.
Really interesting suggestions here! I just made myself the energy soup recipe with a really spicy chili pepper and the rosemary croutons both found on this website. I heated the soup gently in my dehydrator and I had a really nice meal (plus a chili pepper buzz, heehee!)
So pears,apples and nuts are recommended at this time of year. I better get creative with them!
LionMouse writes, Nov 30, 2007: (103 posts)
(Topic: Food Preparation / Being raw in winter)
Eating healthfully in the winter is also a problem for SAD eaters. I think that raw foodists have the edge in winter simply because we are aware of more choices: beets, celeriac, parsnips, mushrooms, etc. A salad made with greens and root veggies can be so vibrant that everyone will want to try it, no matter how cold it is outside.
In the winter it’s a good idea to get some sort of natural sunlight each day. When it’s sunny out get bundled up and take a ten minute walk. Natural sunlight can help to ward off any Seasonal Affective Disorder. I recall another member mentioning that she has a light box that she sits in front of every day. That sounds good too, because if our sleep cylces are in order we’re less likely to turn to food for comfort.
Winter gets stressful, so it might be helpful to do an at-home spa treatment on weekends. Papaya is supposed to be good for the skin, and you can make a nice mask from oatmeal and grapes.
Delphine writes, Nov 30, 2007: (117 posts)
(Topic: Food Preparation / Being raw in winter)
ps: Here is another creative way to have some green leafy vegies during your cold winter : ). You could make some crackers with various greens in them. : )
Delphine writes, Nov 30, 2007: (117 posts)
(Topic: Food Preparation / Being raw in winter)
Hi Kandace,
I joined your website not too long ago so I was not aware of your previous post on “eating local & seasonal”. I just read it though : )
The best would be to make dishes with what you find locally. In your case, with cabbages, root vegetables such as carrots, beets, turnips, gourds, ... pears & apples. Yet, if this feels too limiting for you then let yourself be flexible & add some non seasonal vegies & fruits according to your tastes. It is better to avoid the tropical ones such as bananas, avocados, mangos, papaya, citrus… though during the winter as they are cooling: drain your body heat as a result you feel more cold and will be prone to catch a cold, the flu … If you wish to add green leafy vegies and you cannot find any where you are in the winter then, you could make some kale chips or freeze some green leafy dishes for the winter.
In France, in my family we only ate seasonal fruits & vegies from the Farmers Market so we were just used to the “winter limited choices”. Yet, once again, stay true to yourself above all : ).
Where I am located (Bay Area CA) now, we are fortunate to find plenty of green leafy vegetables all year long at the Farmers Markets. These are the bulk of my diet. Then, I add fruits & vegies according to the season. Like pears, apples, carrots, turnips, cabbages, gourds… As well as some soaked nuts. I feel deeply grateful every day for the Bountiful Garden of Edden Nature is. : )
May this be helpful. Warmly : )
kandace writes, Nov 30, 2007: (599 posts)
(Topic: Food Preparation / Being raw in winter)
Delphine, Your suggestion to eat seasonal is something that I have been thinking about quite a bit. I posted earlier about eating local and seasonal, but didn’t have much luck with suggestions. I’d love to hear any ideas you (or anyone else) might have for those of us living in a non-tropical climate! I went to the local farmers market last week and basically saw pears, apples and gourds. Lots of apple/carrot juicing going on.
Delphine writes, Nov 30, 2007: (117 posts)
(Topic: Food Preparation / Being raw in winter)
ps: try to eat organic seasonal fruits & vegetables as they are made to keep us balanced within each season.
Delphine writes, Nov 30, 2007: (117 posts)
(Topic: Food Preparation / Being raw in winter)
Hi Nuttgirl,
I agree with all the great suggestions mentioned above & just would like to add:
Listen your body wisdom one meal at a time all year long as we are all unique also our nutritional needs change with the seasons. By doing so, in the next few days, you will find yourself drawn to what is the best for you.
You have my support on your journey.
Morning_theft writes, Nov 30, 2007: (317 posts)
(Topic: Food Preparation / Being raw in winter)
It is -21C here in Winnipeg! (not counting the windchill)
I find that I do crave more greens and fats… I can’t stomach them much though. I put lots of ginger in my green juices and that helps. I eat more concentrated sugars like dried fruit, dates make me feel pretty good right now. Also, doing yoga warms me up pretty nicely. Another thing is to not have a space heater on when I get chilly at work, it seems to make me tired and the walk home that much harder. I can’t wait to move away. Once this winter is over, never again!
omshanti writes, Nov 30, 2007: (760 posts)
(Topic: Food Preparation / Being raw in winter)
comfort food! for me mashed potatoes and peas aka parsnip whip , peas and portoblelo mushroom gravy… then buy a good food thermometer and heat gently on the stove! also ginger lemon “tea” I made the almond nog recipe too and it was very satisfying. (all recipes on this site) good luck and be kind to yourself!
Nuttgirl writes, Nov 30, 2007: (116 posts)
(Topic: Food Preparation / Being raw in winter)
Ok, I am finding it a bit harder to stay raw with the weather temps dropping. Today it was 30 degrees and it is only going to get worse. How do you stay motivated to eat raw in winter? Any tips or tricks?