View Full Version : Soy and other questions.
02-28-2007, 07:14 AM
Hi everyone. I have a question about soy products. Are they considered raw? I don't think commercially prepared soy milk is and thats OK, but what about tofu and tempeh? I currently incorporate them into my diet (soy milk daily).
Also, how does everyone calculate their percentage of raw? ie, the only non raw food I have been eating lately is soy milk and the odd slice of tofu...the tofu is maybe once every few weeks (altho I just opened a package and need to eat it in the next 5 days) and the soy milk is in a coffee on the weekends and 1/2c during the week with my cereal. After it is done, I'm switching to nut milks. Are commercially prepared Nut milks raw?
02-28-2007, 07:56 AM
i'm a little hazy about that too.
and also the chocolate question (http://www.rawfoodtalk.com/showthread.php?t=23952)
02-28-2007, 08:44 AM
No, the soy products you inquired about are not raw. Commercially-prepared nut milks are not raw either. But it is really easy to make your own and it's delicious! My personal favorite variation is to blend about 3/4 c. almonds with 1/4 c. cashews with about 4-5 c. water, a splash of raw agave nectar (or toss in one whole medjool date), a few dashes of sea salt and about 1/8 tsp. of vanilla extract (or you can scrape vanilla bean which is even better). Blend, strain through a nut milk bag (or you can go to Home Depot and get a paint strainer bag for a lot less and it's the same). My kids use it in their cereal. But you can make all types of "milks" that will all yield different flavors - Brazil nut milk (kinda has a "coffee-ish" flavor); sesame seed milk, hemp seed milk, pumpkin seed milk, almond milk, walnut milk or any combination of them. You may not like them all, but I'm sure you'll find the one(s) you love the most!
As for percentages, I've heard varying thoughts on how to calculate that over the years and I STILL can't figure it out - so I don't even try anymore! LOL! :D
But from what you described as the only cooked things you consume from time-to-time, one might say you'd probably be somewhere around 85-90% raw...but really, how could one truly determine that? Probably just best to say that you eat a diet consisting mostly of raw and living foods rather than beat your brain trying to figure on percentages.
02-28-2007, 08:51 AM
do you use the nuts that are still in the bag to make something with?
02-28-2007, 08:55 AM
You mean the "pulp" that is left over? Yes, I dehydrate it to dry it out and then I grind into flour to use in such things as pie crusts, cookies, the cinnamon rolls (recipe posted in Recipe Forum), etc. Just about anything that calls for nuts or ground nuts, I can use that "flour" in. Some have also mentioned freezing it and using it in recipes, but I prefer to dry and grind it. I've also seen mention of using it as an exfoliant for the skin (kinda like people to do with oatmeal). I think I tried that once on my face and it worked fine...just haven't entertained the thought of doing it again lately.
Oh, and I got your email - I think that should work...we'll try it out and see! ;)
02-28-2007, 10:24 AM
talk about using everything efficiently. that is really neat!
AND i'm excited because i just order my dehydrator yesterday. i am on my way :)
thanks for working that out. lemme know if there are any problems...
02-28-2007, 10:58 AM
Well the question of SOY period is controverisal b/c of the latest research and studies so many of us here replace soymilk with almond or ther nut mylks. If you type in Mercola and soy in keyword search of you search engine, you will get some really good resources.
As far as tempheh and tofu, like Rawkinlocs mentioned, they are not raw.
02-28-2007, 11:18 AM
I won't be eating soy ever again in my lifetime.
02-28-2007, 11:42 AM
I thought that, in tempeh, the soy isn't raw but the culture is?
02-28-2007, 01:34 PM
Tempeh is cake of soya beans that is made by removing the hull of cooked, soya beans, mixing with a rhizopus culture, and incubating for a day or two. The culture helps hold the soya beans together in a cake form. It is common to find tempeh made with added ingredients such as vegetables or grains.
Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. A fermented food made of cooked soybeans, tempeh produces natural antibiotic agents which are thought to increase the body's resistance to intestinal infections. Itís also interesting because of its structure and high protein content- it has a rubbery, yet firm, texture and a nutty mushroom flavor. Itís also high in B-12, niacin, copper, potassium and magnesium.
02-28-2007, 02:11 PM
Wow guys this is awesome info! Thanks so much! Rawkinlocs I have been looking for a nut milk bag for ever...I'm do glad you suggested the paint strainer bag from HD. I'm heading there right after work! Thanks for the recipe ideas too! You guys are great! :D
Oh question - would tempeh them be considered a 'living' food?
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