Rawmazing Monday Update

Susan | March 29, 2010

We have been very busy behind the scenes here at Rawmazing. I am getting ready to release my first cookbook, Rawmazing Desserts! I can’t wait for the release. After months of turning my kitchen into a photography studio, it is almost done. It’s full of recipes for the most Rawmazing desserts you have ever seen. Can you imagine chocolate layer cakes and cupcakes from the dehydrator, and a soft zucchini bread that is so much like a traditional bread that no one will even believe it’s raw? Plus tarts, ice creams, decadent cookies, pies and more. All done with the simple, gourmet raw food recipe style you have come to appreciate.

Whether you are interested in raw food recipes, or just making healthier desserts for your family, you will find what you are looking for. The recipes are tasty, healthy, beautiful and easy! Step-by-step picture instructions will completely demystify the process of making stunning raw desserts. Release is scheduled for late April. It will be available in print and download. I will keep you updated!

Today’s Raw Food Question: Freezing

I have an entire stack (180 printed pages to be exact) of your great questions from the dehydrator give-a-way. While I am still sorting and categorizing, I also want to start answering some of them. Today’s question comes from Allyson. She asks:

“If you make a large quantity of *lets say* raw crackers with a dehydrator, is it okay to freeze the left overs, or does freezing deplete the nutrients, etc. ”

If you have left overs that you won’t be getting to any time soon, freezing is not a bad way to go. Frozen food loses it’s nutrients very slowly as time passes. So, keep in mind that the longer it is frozen, the more the nutrients will deplete. I would much rather freeze something than throw it away. Many times when I have extra greens on hand for green drinks and I know I am not going to get to them before they go bad, into the freezer they go. I do try to use them up as fast as I can but I would rather freeze them than let them spoil. And let’s face it, with our busy lives, to try to hit the ideal can be a little daunting.

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Lisa wrote on March 30, 2010

What a beauty of a cookbook cover!!

When freezing fresh greens such as kale, swiss chard and spinach [or even cucumbers and celery], do you freeze them on their own? Chopped or whole?….does it matter? I’m thinking they will have a totally different texture and be wilted and soggy. I suppose for juicing though, it’s okay. How are they after they’ve been dethawed? Also, can avacodo’s be peeled and frozen???…I often purchase these in bulk but sometimes I can’t use them fast enough prior to them spoiling/taste change.

Thanks for your input Susan!! Lisa

Susan wrote on March 30, 2010
I only use my frozen greens for smoothies. They definitely will have gone through a change and will be wilted. I usually just throw them in the vitamix for smoothies. Avocado…I would question but I will look into.