Dehydrator Giveaway!
The time has come to do our first giveaway and is it ever a good one! Many raw food recipes require a dehydrator and if you don’t have one, it can be challenging. One of the most common questions I get is how to prepare the raw food recipes without a dehydrator.
I hope to fix that problem for one of you!
The great folks over at TSM Dehydrators have donated a 300.00, 5 shelf, stainless Dehydrator, the D5! I couldn’t be happier to be able to offer this! I have one of these dehydrators. It is my favorite. It is quiet, sturdy, very easy to pull apart and clean and does a great job at temperature control. I have checked. Continue for the rules!
Here are the rules:
Enter by simply asking a question you have about raw food in the comment area.
Only one entry allowed per person.
Entries will close at 6pm on Thursday, March 18th, 2010.
Winner will be randomly selected and announced following the contest.
I will be answering your questions in upcoming blog posts!
Paulette wrote on March 15, 2010
Where can one get really raw wild rice?
Malcolm wrote on March 15, 2010
Great site/newsletter! I am concerned with the safety of raw/dehydrated phoods “:>) How do you insure that the foods coming out of the dehydrator are bacteria/germ-free? Is there a process or practice which acts as a bacterial/germ prophylactic??? Flavor and nutrition are certainly of great concern but if you get sick eating great tasting/nutritious food… ???
Kelly Stearns wrote on March 15, 2010
Yeah…I have been wanting one of these for 4-ever!!!
My question: Are raw foods still raw if you can or freeze them???
Thanks, and blessings, Kelly
Elena wrote on March 15, 2010
Are most raw foodists really 100% raw?
Ames wrote on March 15, 2010
Awesome giveaway! My question would be geared towards those of us who are interested in semi-raw diet. What are some helpful hints in transitioning? A 100% raw diet is a bit intimidating to me, so I’d like to ease myself in. hehe.
Whitney wrote on March 15, 2010
At a recent VitaMix demo, the woman used hot water (from one of those plug-in tea kettles that boils then keeps water warm) to add to the soup she was making in the VitaMix and then whirled for only 60 seconds. She said this method keeps the ‘raw’ integrity. Is this correct or do you need to use room temperature or cold water and then just mix for a longer period of time? If so, how long does one mix while still maintaining the ‘raw’ integrity?
Stephanie wrote on March 15, 2010
A lot of raw recipes that I find require a dehydrator for one or more items in the recipe, one book even suggest that if you don’t have a dehydator you can put it in the oven at lower than 200 degrees. Would you recommend that for those who do not have a dehydrator yet? Thanks for your opinion.
Catherine wrote on March 15, 2010
Given so many restrictions on what you can carry on a plane, what are some easy foods a person can pack to take on a plane that won’t get confiscated?
Connie wrote on March 15, 2010
What’s the difference between raw foods and living foods?