Comments on: Raw Banana Cream Pie http://www.rawmazing.com/recipes/raw-banana-tart/ Rawmazing Raw Food Recipes and Information Fri, 30 Jul 2010 02:32:25 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Susan http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-10211 Susan Thu, 22 Apr 2010 00:12:48 +0000 http://www.rawmazing.com/?p=3986#comment-10211 In this case, yes, you can replace the nuts with pecans, measure for measure. In this case, yes, you can replace the nuts with pecans, measure for measure.

]]> By: Sara http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-10210 Sara Wed, 21 Apr 2010 23:25:18 +0000 http://www.rawmazing.com/?p=3986#comment-10210 Walnuts and I disagree but this looks so wonderful! Would it be possible to substitute another nut for the walnuts? I think pecans have a similar texture but I am new to the raw food game. What do you think? Walnuts and I disagree but this looks so wonderful! Would it be possible to substitute another nut for the walnuts? I think pecans have a similar texture but I am new to the raw food game. What do you think?

]]> By: Mikaela http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-9124 Mikaela Sat, 20 Mar 2010 05:25:55 +0000 http://www.rawmazing.com/?p=3986#comment-9124 It's gluten free!!!!! I have celiac, so I'm super excited to try this! Thank you. It’s gluten free!!!!! I have celiac, so I’m super excited to try this! Thank you.

]]> By: Pam http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-7211 Pam Tue, 09 Feb 2010 12:45:17 +0000 http://www.rawmazing.com/?p=3986#comment-7211 OMG!....that looks so delish! Enjoy! OMG!….that looks so delish!

Enjoy!

]]> By: Damon http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-7183 Damon Mon, 08 Feb 2010 17:14:32 +0000 http://www.rawmazing.com/?p=3986#comment-7183 As for the sweeteners, good call on the sucanat. I have it in the pantry but rarely think to use it for anything. I will try that next time I'm in the mood for chocolate (less and less lately :|)... To the best of my knowledge the Raw Agave nectars are fermented with an enzyme (kind of like HFCS...ugh) versus the cooking process. During the process, (this information gets hard to clarify...any takers?) the temperature may rise above 115-120 which would bring up a "raw" argument with some raw foodists. In my opinion as long as we are finding the best we have available and fully enjoying it for what it is moderation seems to come naturally. Thank you again Susan for another raw gem, great work! btw- I also think a book of your recipes would do well ;) As for the sweeteners, good call on the sucanat. I have it in the pantry but rarely think to use it for anything. I will try that next time I’m in the mood for chocolate (less and less lately :| )… To the best of my knowledge the Raw Agave nectars are fermented with an enzyme (kind of like HFCS…ugh) versus the cooking process. During the process, (this information gets hard to clarify…any takers?) the temperature may rise above 115-120 which would bring up a “raw” argument with some raw foodists. In my opinion as long as we are finding the best we have available and fully enjoying it for what it is moderation seems to come naturally. Thank you again Susan for another raw gem, great work! btw- I also think a book of your recipes would do well ;)

]]> By: Susan http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-6801 Susan Mon, 01 Feb 2010 02:41:03 +0000 http://www.rawmazing.com/?p=3986#comment-6801 I would suggest calling the company and talking directly to them. Many people are very open to this and will be able to let you know exactly how their product is being made. :-) I would suggest calling the company and talking directly to them. Many people are very open to this and will be able to let you know exactly how their product is being made. :-)

]]> By: Mike http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-6798 Mike Mon, 01 Feb 2010 02:35:12 +0000 http://www.rawmazing.com/?p=3986#comment-6798 Dear Susan, It was my mistake to mention about the pineapple tree but not the core. Thank you very much for bringing back the hope. We are also buying raw organic agave, however I have no chance to make sure whether the source is reliable. Anyway my intention was not to be against agave as I do like the no taste sweetener too and after I stopped using the honey, the maple syrup and the agave nectar are the ones we used. P.S. Thanks as well for the link. It really explained to me a few things I was looking for. Best regards to you and all your INCREDIBLE WORKS !!! Dear Susan,

It was my mistake to mention about the pineapple tree but not the core. Thank you very much for bringing back the hope. We are also buying raw organic agave, however I have no chance to make sure whether the source is reliable. Anyway my intention was not to be against agave as I do like the no taste sweetener too and after I stopped using the honey, the maple syrup and the agave nectar are the ones we used.

P.S. Thanks as well for the link. It really explained to me a few things I was looking for.
Best regards to you and all your INCREDIBLE WORKS !!!

]]> By: Susan http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-6778 Susan Sun, 31 Jan 2010 14:20:27 +0000 http://www.rawmazing.com/?p=3986#comment-6778 You bring up an interesting point. First of all, you need to re-read the article you linked to. It didn't say it comes from pineapple juice, but the pineapple shaped core of the agave. Second, there is controversial information about agave. But if you make sure your sources are reputable, you can find organic agave. You can even find raw agave if you look. I think that it is important to really research and know what your food sources are for everything. I use agave sparingly in recipes. Some people may substitute dates. But even that can cause problems because of the quantity of dates used. I believe in moderation. It takes just a little agave to sweeten. You can certainly choose not to use it or make the recipes that include it. There is some good information provided by Madhava Agave on their fact sheet. Theirs is not raw, but can clear up some misinformation that is circulating out there. http://www.madhavasagave.com/FAQ.aspx#q13 You bring up an interesting point. First of all, you need to re-read the article you linked to. It didn’t say it comes from pineapple juice, but the pineapple shaped core of the agave. Second, there is controversial information about agave. But if you make sure your sources are reputable, you can find organic agave. You can even find raw agave if you look. I think that it is important to really research and know what your food sources are for everything. I use agave sparingly in recipes. Some people may substitute dates. But even that can cause problems because of the quantity of dates used. I believe in moderation. It takes just a little agave to sweeten. You can certainly choose not to use it or make the recipes that include it. There is some good information provided by Madhava Agave on their fact sheet. Theirs is not raw, but can clear up some misinformation that is circulating out there. http://www.madhavasagave.com/FAQ.aspx#q13

]]> By: Global Patriot http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-6729 Global Patriot Sat, 30 Jan 2010 05:43:19 +0000 http://www.rawmazing.com/?p=3986#comment-6729 Enlightening to see such delicious desserts being made from raw ingredients! Enlightening to see such delicious desserts being made from raw ingredients!

]]> By: Mike http://www.rawmazing.com/recipes/raw-banana-tart/comment-page-1/#comment-6728 Mike Sat, 30 Jan 2010 05:29:16 +0000 http://www.rawmazing.com/?p=3986#comment-6728 Dear Susan, I am a very big fan of all your works and the pictures of the simplest salad look like a piece of heaven. However I am a bit worried about the sweetners you use in the recipe (I mean the agave nectar) as my ressearches recently have found that it is not what it is supposed to be - a raw AGAVE palm nectar but a simple pineapple tree juice full of starch which is bleached using chemicals, and then baked. I am really shocked but here is the full link for this information: http://www.westonaprice.org/Agave-Nectar-Worse-Than-We-Thought/Print.html So what you really think about agave? Because I have switched completely away from it as far as it is not what everybody tninks it is... Dear Susan,

I am a very big fan of all your works and the pictures of the simplest salad look like a piece of heaven. However I am a bit worried about the sweetners you use in the recipe (I mean the agave nectar) as my ressearches recently have found that it is not what it is supposed to be – a raw AGAVE palm nectar but a simple pineapple tree juice full of starch which is bleached using chemicals, and then baked. I am really shocked but here is the full link for this information:
http://www.westonaprice.org/Agave-Nectar-Worse-Than-We-Thought/Print.html

So what you really think about agave? Because I have switched completely away from it as far as it is not what everybody tninks it is…

]]>