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!
gina wrote on March 15, 2010
I’m trying to recover from Candida overgrowth using as much raw food as I can tolerate-but NO sugar-including fruit-I’m frustrated by the lack of sugar free ideas (mine too!). Most use agave and /or fruit-is there a tasty recipe for a truly sugar free raw granola type bar and a green smoothie? Stevia tastes bitter to me-I’m thinking I just need the right combination of veggies to taste good-any help is greatly appreciated! Savory is good too!!! There should be something…
Also, when making “raw soup ” in a vitamix, does the temp go too high to be considered raw?
Thanks for any assistance-and your beautiful, informative site!
ramona wrote on March 15, 2010
wow, so many questions. i can’t wait to read all those answers.
Abbie wrote on March 15, 2010
Wonderful giveaway! I have been wanting a dehydrator for so long!!
My question is this: Most raw bread/cracker recipes seem very heavy with nuts/seeds. Do you have any bread/cracker ideas or recipes that don’t rely so much on them?
Thanks!
Kaysie Campbell wrote on March 15, 2010
When you are creating a new recipe for a raw bread to dehydrate, what are some general guidelines of ratios of juicing pulp/zucchini, nuts, seeds, water, etc. that you try to achieve before dehydrating? Or do you just keep adding things till it becomes the ‘right consistency’?
carolina wrote on March 15, 2010
Why is it better to soak and then dehydrate nuts before grinding them for recipes?
Debbie wrote on March 15, 2010
So here’s my question, can raw potatoes and raw soaked beans (adzuki, pinto, etc.) be eaten truly raw? Or can they be slightly steamed to a certain temperature to be acceptable?
Debbie wrote on March 15, 2010
I would love a chance to win a dehydrator like this one. I have been raw since 2007, and have been using my Nesco (the round style) for a while – it’s about to burn out. I would love the opportunity to own a TSM of my very own to create more advanced raw food dishes. It would be rawsome! Thanks for the opportunity!!!
By the way, I absolutely love your blog! =)
Debra wrote on March 15, 2010
Wow, it would be awesome to win. 🙂 My struggle with the raw food diet is usually lack of planning ahead. Since we are still transitioning, simple raw doesn’t usually satisfy us so we crave recipes, etc. I’m wondering what recipes you recommend that are good for making ahead of time that would stay good in the fridge for a couple of days? And any other make-ahead tips you might have? Thanks so much! Love the site!! 🙂
Kip wrote on March 15, 2010
My question involves location. I live in New England and often, especially during the winter, finding organic foods means that I’m contributing to an especially large carbon footprint. Do you have any suggestions for lowering that and still keeping myself healthy, raw, and organic?