Comments on: How Raw Do You Need To Be?

By: Susan

Susan — Wed, 02 Jun 2010 03:42:00 +0000

There is a search function on the site. Just type in Eggplant Bacon and it will take you to the post.

By: Kdot

Kdot — Wed, 02 Jun 2010 03:35:31 +0000

Where can I find your bacon eggplant recipe? Sounds delish!!

By: Deborah Howard

Deborah Howard — Sat, 03 Apr 2010 18:53:52 +0000

Hi Susan:

What a gorgeous website! I printed off many of your recipes, but I didn’t see a way to print just the recipe and ended up printing pages of comments, as well. I lived in Ft. Collins for 7 years but discovered raw food after moving to Boston almost 4 years ago. I have been vegan for more than 17 years.

I have a problem sprouting some grains, such as buckwheat and kamut, and sometimes legumes. They get slimy even though I use grapefruit seed extract powder in the water. I use a large Sproutman sprouter with the watering device. One of the Grezzo chefs said they use food grade hydrogen peroxide spray. They have the same sprouter.

Thanks for the inspiring website. It is better than the raw cookbooks I have seen or the large one that I own.

Regards,

Deborah Howard

By: Janet

Janet — Sat, 06 Mar 2010 01:13:15 +0000

If you’re that fanatical about what you’re eating, you should already know if it is 100% raw. Why do the fanaticals seem so angry?

By: Allen

Allen — Wed, 27 Jan 2010 06:11:48 +0000

I found this website just yesterday, and after only a casual perusal, I noticed it wasn’t a “100% Raw” site, but just that it was mostly raw…You’ve made that clear so no one should be offended. I made the rawchoes (only I used flax crackers instead of the raw chips) and I made one of the salads for a bunch of friends. They all LOVED! the food. Keep up the good work!

By: Susan

Susan — Fri, 04 Dec 2009 19:18:40 +0000

I state how I feel about being 100% raw in many places on this blog. You can start with the “about me” page. This article represents how I feel.

By: Turil

Turil — Fri, 04 Dec 2009 18:34:40 +0000

Out of curiosity, where do you specify that you aren’t 100% raw? As for the other things, again, all that’s important is that you clarify what is raw and what isn’t (agave, spices, etc.) and let your readers decide if it’s important or not, because what is insignificant to you might be quite significant to others. Be honest, and be happy, and let others be free to choose what’s best for them based on the facts, rather than having to guess what’s going on.

I love the idea of increasing people’s intake of raw food, so it’s great that you promote it. And I also think it’s important to encourage people to be fully raw, even if it’s just for a while, so that they can see what it does for their body. The difference between 95% and 100% can be dramatic.

By: Joie

Joie — Wed, 02 Dec 2009 01:23:01 +0000

A food snob who would split hairs in such a manner needs to get over him/herself. Anyone moving in the direction of raw foods needs support, not ridicule. You can serve me the dish you described anytime and I would gratefully give thanks for the lovely presentation. MY mother would have told the critic, “If you don’t like it don’t eat it. However criticize it as you leave the table so there is plenty for the rest of us who appreciate what I prepared.”

By: Susan

Susan — Tue, 01 Dec 2009 17:16:08 +0000

I am very clear that I am not about being 100% raw. I am working hard to help people learn how to incorporate more raw food into their daily diet. You are correct, maple syrup is not raw and I notate that in recipes, if I use it. The spices…such a small amount is used that it doesn’t effect the nutritional value or enzyme content.

By: Turil

Turil — Tue, 01 Dec 2009 17:02:27 +0000

It’s not about “how much raw are you”, it’s about honesty. It’s about being respectful enough to be upfront about what you use in your recipes, so that people can make their own decisions about whether or not they want to eat it. Agave nectar isn’t raw. Maple syrup is about as non-raw as you can get (cooked for days usually!). Most spices and dried fruits aren’t raw. In fact, most commercially-produced-anything-in-a-package isn’t raw.

Just be honest and say that your goal is “mostly raw”, and then say what ingredients you’re using in that mostly raw recipe, because the worst thing you can do is to deceive people to the point where they don’t want to have anything to do with you. If you’re not sure it’s raw, don’t say it is.