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!
Sarah wrote on March 18, 2010
Help. I’ve been having problems with the whole “young coconut” thing.
I’ve purchased the young Thai coconuts they offer at our supermarket but haven’t had much luck extracting any of the called for coconut meat. The meat in the one’s I’ve purchased has been very thin and almost slimy…….. Is this normal? I know that it is normal for the very young one’s to sometimes have a purplish color but how many do you need to buy in order to extract coconut meat…..I can just see myself rolling up to the checkout with 50 coconuts to get enough meat for one recipe… tee hee
Anyways, what is considered an optimal texture…when it comes to making recipes that call for the young coconut meat? Also, is it normal to find many with NO meat?
I would love to use this superfood more often but I find it so disappointing when after spending considerable time hacking, prying and draining all I end up with is a slimy cup of gook. Any info on young coconuts would be appreciated.
BTW, your site is lovely, very well laid out and pretty.
DonnaMarie wrote on March 18, 2010
Do you worry about your vitamin B12 intake? Do you feel a need for supplements is necessary?
=)
Lis wrote on March 18, 2010
Thanks for this opportunity! I love experimenting with raw food recipes and always get bummed when I realize I can’t make certain things without a dehydrator. I really want to make some raw veggie burgers! Is it true that you can use your oven at a really low temperature for a long period of time in place of a dehydrator? Would it still be considered a raw food? Also, does dehydrated raw food have similar benefits to fresh raw food? Night!
Jenny wrote on March 18, 2010
I’ve heard varying opinions on whether or not it is healthier to eat spinach and kale cooked instead of raw. What’s your take on this?
emma wrote on March 18, 2010
Hi! I am trying to encorporate more and more raw foods into my diet- is it possible to get raw oils? Also whats the cheapest/best piece of kit to get as a beginner? A juicer? Many thanks 🙂
rmillsapps wrote on March 18, 2010
I am new to raw foods and I am really enjoying your website. It was great to read about your challenge. I hope to try that myself when life settles down
Is it alright to use dried coconut in a recipe that calls for young coconut meat(adding more liquid of course)? It’s hard to hack open a coconut with a 2 year old running around.
Also, any favorite recipes that toddlers like?
Thanks,
Rebecca
Diane Nelson wrote on March 18, 2010
Most all of the recipes I’ve seen for dehydrator crackers, breads or other such products, just say to spread the mix on the sheet(s). They don’t say how many “sheets” the recipe will make. Obviously it will vary depending on the dehydrator but is there any standard to estimating how much a recipe will make? (ie; 2 cups, spread 1/4″ thick will make (2) 14″ x 14″ sheets.) Thanks.
emily wrote on March 18, 2010
How many zucchini chips can I make at a time?
Maurie Kirschner wrote on March 18, 2010
I have an absolute commitment to organic foods. This tends to go well with raw foods until I pick up cookbooks that rely heavily on things like young coconut – an ingredient I have yet to find organic in the entire Seattle metropolitan area. Flexibility in recipes is an important thing to me, it allows me to work with what is more local or seasonal or organic. Do you have any suggestions for substitutes for young coconuts? Is their a good resource for substitution that work in raw foods?