View Full Version : Raw Soups...
03-11-2005, 10:19 PM
I have a question about an idea that popped into my head. :D If we want the soup to be warm, is it possible to add water that has been heated to about 100-105 degrees. That shouldn't kill the enzymes, right? :confused: Would a regular thermometer help or should a more "food oriented" one work-like a candy or meat thermometer. Is 100-105 degree water even warm enough? lol
03-12-2005, 12:12 AM
I've studied under several raw food chefs, and they all say, finger warm.
Meaning if you can keep your finger in the soup, then it is NOT too hot for enzymes.
I know one raw fooder who used a toaster oven on low to heat it up to 100 degrees.
I use the stove, and keep stiring, and watching it VERY carefully, or you can put it in a bowl in the dehydrator for a little while.
all of these ideas work great.
I put pretty much ALL of my meals in the dehydrator to warm up.
They are great.
03-12-2005, 07:09 AM
>>If we want the soup to be warm, is it possible to add water that has been heated to about 100-105 degrees. <<
Gabriel Cousens recommends this in his book Conscious Eating, especially for people who feel cold (lousy circulation) a lot. People who are "coldies" often have a hard time with raw foods bc a lot of it comes straight out of the refridgerator and when they eat it it makes their bodies feel colder. To combat this he suggests eating things at room temperature (esp. in the cold weather, soaking fruit in warm (not hot) water in a bowl for a few minutes to bring it up to room temp, adding warming foods like cayenne, garlic and ginger.
03-14-2005, 04:42 PM
yeah, i second the room temp idea. that is what i do.
but, also, elysa markowitz in her book, Warming up to Living Foods suggests the use of an electric skillet for many recipes. Since it has a temperature control built-in, it is handy. It has a warm feature which is perfect for temp-controlled warming of raw soups and sauces. But, also, I use my lowest setting on my toaster oven. the electric skillet would be great tho so that you could stir while heating, and know that the temperature is controlled.
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