Rawmazing Contest Update
Before I even start with this blog post…I want remind everyone that entries will be open until Thursday night at 6pm. Also, the winner will be picked by a RANDOM GENERATOR!!! I am not personally picking the winner…that would be way too hard because there so many excellent questions! Don’t forget, you have to actually ask a raw food question to be entered. I will be announcing the winner sometime Friday or Saturday.
This contest has been a blast so far! I am thrilled to see how many of you have responded. Your kind words about the site are so appreciated. And the questions! I love the questions. I can’t wait to dig in and start answering them. 
I am learning a great deal about you from the questions coming in. You have given me inspiration combined with a new understanding and knowledge about what you need and want concerning raw food. There have been tons of questions about nuts and seeds, raw food “rules” and different kinds of raw food and supplementation.
I will be answering some of the questions directly. Others will be grouped and answered in blog posts. Some I honestly can’t answer as they are either very personal or medical. I will point you in the right direction to find your own answer.
A few have asked about the TSM dehydrator. Yes, it is quiet. Very quiet. it is one of the features I love about it. It is also very sturdy and completely separates from the heating element so you can give it a super cleaning. It’s temp is quite consistent and over all, it is extremely well made.
Good luck to all who have entered!!!
Marlene wrote on March 18, 2010
When dehydrating nuts and seeds (at low temp of course), how does one know when they are dried enough without overdehydrating. Seems like I frequently do too much or too little. Have a great day!
Sean OBrien wrote on March 18, 2010
Dehydrators use heat to aid the process. At what temperature does the food stop being ‘raw ‘ and become ‘cooked’? Does it vary by item?
Kathleen wrote on March 18, 2010
Thank you for this opportunity and to TSM.
I’m new to raw food lifestyle and I want to know what to do to prep grains like rice, millet etc.? I have seen charts that show you can soak and sprout them but I’m not understanding why, how, what you do with them to eat them afterward etc. Thanks.
Josi wrote on March 18, 2010
First thank you for having such a wonderful website. I am always looking to expand my horizons and your site in on the top of my favorites.
What is your favorite raw meal?
melinda wrote on March 18, 2010
How do I use my %100 unsweetened cacao baking bars? looking for raw food recipes!
Serena wrote on March 17, 2010
Are sea spaghetti and kelp noodles raw?
What is your opinion of the consumption (by raw foodists) of peanuts/peanut butter? That is, there are many high raw references/blogs against peanuts (whether stated directly or implied)because they are obviously not raw (there is a toxin in raw peanuts and therefore they need to be heated/roasted to a certain temperature before consuming).
Christine wrote on March 17, 2010
What are some uses for sprouted wheat berries? They taste oddly sweet and starchy. Have you ever made crackers from them?
Susan wrote on March 17, 2010
Sprouted Wheat Berries…there are recipes on the site already for those!!