View Full Version : Recipes in Alissa's Book
08-23-2007, 12:27 PM
Should I just assume that every ingredient in her recipes are raw even items such as parsley, dill weed, etc? How do I know how many servings these recipes are designed to make?
I ask because I made the cucumber soup and used dried dill weed. The soup was WAY too strong on the dill side for my tastes.
I also tried the marinara sauce but found that 4 cloves of garlic was just too strong for my liking too. Other than that it was great.
08-23-2007, 12:29 PM
I believe everything Alissa use is considered Raw. I know Honey is always questionable I haven't ran pass a recipe with honey but I won't doubt it's in her book I just haven't gone through all of the recipes.
I think it's best to alter the recipes to fit your taste, her recipes are there to get you started on the right path.
08-23-2007, 01:10 PM
I use her recipes as a guideline and always add (or subtract) ingredients to my own tastes.
As far as how much they make, I just do some mental calculations while looking at the ingredients. You can usually tell if something makes a lot by the amount of the ingredients. :)
08-23-2007, 07:41 PM
Yes assume all is raw. Keep in mind all dried herbs will be stronger as the drying concentrates the flavour. As for the garlic I agree it was a bit much for my tastes too. With garlic a good tip is to cut in half & remove the center rib in the clove; this is where all the heat is. With recipes that ask for stong flavours add a bit at a time and taste as you go. With raw there will be no heat to temper the flavores of strong/spicy foods. I had an issue with raw onion; I put in too much because I love it and had fire coming out my ears!!! :eek:
I concur with ChaiLife use recipes as a guidline, however when just starting I know that can be difficult. Two recipes I strongly recommend of Alissas are the Almost tuna and the torte; easypeasy and fab! And when you get really confidant do her lasagna - super yummy although I recommend doubling the veg contant!:p
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