Your whole food, plant-based life.


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Rawmazing has over six years of recipes and articles. There are many ways to find them. You can use the recipe index tab at the top of the site or go to the category drop down menu on the right side of the site. The search function is great, too! 

The site has a wonderful search function on this site in the upper right hand corner. It is the search function. Enter an ingredient and it will pull up all the recipes that contain that ingredient. Put in a search term that you have a question about and it will pull up all the articles that have that search term. It is a great place to start when you have a question.

Also, you can read through the comments. Many times questions are answered there. I try to answer all your questions but I don’t always succeed. You can also join our facebook group. I love to get questions there, too. You can find it here: Rawmazing Facebook Group

Also, it is very important to read the post and not just skip to the recipe. I often answer many questions that might come up when making the recipe in the post just before the recipe. I try not to be too long winded and it will help a lot.

While I understand and sympathize with people who have allergies and taste aversions, and I would guess there are some things that could potentially work as substitutions, in many cases I am not always able to come up with a good substitution. Especially if it is a main ingredient.

Recipe development is a tricky thing. I carefully balance every flavor and texture with all the other flavors and textures present. I take this to an extreme because I want the final recipe to be delicious beyond words. If I change just one little ingredient, it changes the whole recipe, requiring re-testing and rebalancing. Every ingredient used has it’s own personality, flavor and effect on all the other ingredients. It can be a delicate dance to get them all to work together in the most pleasing way. I take great pride in what I do and want your results to be the best.

Since I don’t know how substituting one ingredient is going to effect all the other ingredients, I can’t guarantee how it will taste and that is why I don’t offer substitutions. I do encourage you to experiment and see what you can come up with.

I wish I had a simple answer for this but there just isn’t one. First, it is difficult to keep the temperature low or consistent enough to keep food raw in a traditional oven. Second, ovens work very different than dehydrators. Dehydration works with low heat and by moving a lot of air. Even convection ovens don’t have the same air flow. My best suggestion is to experiment but know that it is going to be difficult to keep it raw.

You will notice on many recipes that dehydration starts at a higher temperature and then is reduced for the remainder of the dehydration. It is still raw. The food is throwing off water and stays cool at the beginning of the dehydration process. Dehydrating like this saves time and also prevents possible fermentation. The food temperature never goes above 115 so your food stays raw.

At Rawmazing, we have actually changed our approach as far as agave is concerned. While I don’t think it is as bad as some people make it out to be, I do think it needs to be used with caution and in limited use. We have corrected many of the recipes to reflect this.

I like agave because it has a great flavor, texture and it takes such a small amount to sweeten a recipe. You can always substitute with maple syrup, coconut nectar, etc. but know that it may change the taste and texture of the recipe.

Coconut oil and coconut butter are two different products. Coconut butter has more coconut solids in it and has a richer taste.

Coconut oil or butter should always be measured in its melted or softened state.

There are a few factors that will affect dehydration times. First, different dehydrators will dehydrate a little differently. Second, air humidity can affect times. Third, the size of what you make will affect the times. If my crackers are 1/4 inch thick and yours are 1/3 inch thick, it might not seem like a big difference but it can change the time. Dehydration times are “recommended”.

The wheat berries are just the wheat grain. Typically you see hard winter wheat and soft white. I use hard winter wheat in my recipes.

No, you can get raw honey, but honey is not considered vegan. 

No. While we love raw, vegan, we also believe that healthy, plant-based, whole cooked food can be prepared in a way that is good for your body. You will find raw recipes here, transitional recipes (part cooked, part raw) and also cooked recipes. We are in the process of expanding the cooked section.

First, let me say, I love comments your comments and questions. It lets me know that you are out there and appreciate my work! That said, I can not always answer all questions and emails immediately. Please remember, I am in the PST time zone. I also do try to take time off on the weekends and in the evening. I will try to answer when I can but it won’t always be right away.

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