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!
Issha Marie wrote on March 17, 2010
I am on a 30-day raw food challenge and I find myself missing wild rice, edamame and quinoa (staples in my diet prior to this challenge). Why is it that raw foodists swear these food items off? Is it not true that some grains/vegetables are better for our digestion when they are cooked than when eaten raw?
Judith wrote on March 17, 2010
Hi,
amazing blog. I tried a couple ofrecipes and they turned out great. As to my question: I’m struggling with protein intake especially because I’m trying to train for a triathlon and need to build some muscle. Any suggestions?
Celia wrote on March 17, 2010
Hi! Thank you for sharing your wonderful recipes, knowledge and pictures. Thank you also for the opportunity to win a great dehydrator!
My question: I’ve read over and over that seeds and nuts have to be soaked. However I often come across recipes calling for ground up seed: flax, sunflower and chia. Flax seems impossible to soak then grind into a powder unless of course dehydrated first, which I haven’t tried. It’s easier to grind it period. And sunflower “flour” too itself gives a great consistency. I try not to double process: soak seed, dry it, grind it and possibly dry it again in a recipe. I try not to over process/twice dehydrate items with high fat content because I beleive it decreases their viability and the fat becomes rancid faster; especially those tiny seeds with a bigger surface area like sunflower and flax. I also have a bunch of poppy seed which I don’t readily use because of the same dilema. So in summary is it ok to not soak flax, chia and poppy seed? Thanks.
Liberty K wrote on March 17, 2010
Raw food recipes have a lot of nuts in them. I have a nut allergy, so I can’t eat them. Do you have any suggestions for getting other raw sources of protein?
Thanks for the contest!!
cristina wrote on March 17, 2010
If you place savory spicy crackers in some trays and sweet treats on other trays, at the same time inside a dehydrator does the aroma of the strongest/pungent tray contaminate the other food?? BTW I love your blog:)-
cristina
krista wrote on March 17, 2010
I have a question about sprouting mung beans and other sprouts. I have tried it in the past but was afraid of them fermenting and causing us to get sick. Do you have good tricks or things to watch out for when growing your own sprouts. I know they are main ingredient in alot of raw food recipes.
Krista
evw wrote on March 17, 2010
For Katie’s question about sprouting wild rice on 3/17/2010:
In general, nuts/seeds/legumes/grains all need a prolonged soaking before sprouting in order remove the protective coating that purposely inhibits sprouting under inopportune conditions, maintains the nuts/seeds/legumes/grains’ vitality over years, and interferes with complete digestion in humans.
If an item fails to sprout, it may have been pasteurized or otherwise sanitized prior to shipping across borders. Try a different vendor?
Most of the nuts/seeds/legumes/grains at least double in bulk when soaked; be sure to cover with sufficient water then place in a dark ventilated place. Let soak on average between 4-12 hours, depending on the item.
Good luck!
Susan wrote on March 17, 2010
Actually, wild rice, after harvesting is parched over heat. Pretty high heat, before it is packaged and sold.
evw wrote on March 17, 2010
Hi there–this is my 2nd attempt at submitting a question:
Regarding the use of sprouts in raw breads/crackers, is there a detrimental nutritional impact on the sprouts if they are first pulsed or chopped in a processor or by hand?
Thanks so much for the chance to win such a glorious gift!
Raw Candy wrote on March 17, 2010
My question relates to dehydrators… I have an Excalibur but hate using plastic. I wonder if it’s better to use a metal dehydrator like the one you’re giving away?