I want to thank everyone who has participated in this RawFoodTalk.com forum. There have been some amazing exchanges here and so many words of wisdom spoken. But its time for me to close this board. I am moving on to new ventures and feel that its time for me to let this go. A forum of this size takes loads of money, time and energy. I have not been keeping up with the forum upgrades, the spam problems, etc…. which is resulting in many disgruntled emails and people calling the office daily. I’m sorry to disappoint the many of you who have spent your time and wonderful words of help and inspiration here. I hope that you have all benefited from this board and that it has helped you on your path to optimal health. I know many of you have made lasting friendships here as well. I will leave this board up for a month of so, so that you may copy what you need and any information you would like to save.

Thank you for being part of the RawFoodTalk.com community! It’s been a wonderful ride! I’m looking forward to seeing what’s next for all of you and of course, you can keep up with my adventures through my blog, Facebook and twitter. I am continuing my certification trainings and there will be some exciting new classes, events and projects coming into fruition in the near future!

All my best,
Alissa

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RollinRaw

on 11-19-2007 at 12:08 AM (612 Views)

Finally got the Flax crackers dry! And even though they are a little fat, they are good! I'm wondering about a way to check the temp of my dehydrator. I'm thinking it might be a tad difficult as my understanding is that the thermostat measures air temp not food temp! Which leads me down bread and burger bun road. I'm thinking it will take forever in this round dehydrator. I mean I'm wondering how long it really takes or do you keep heating the buggers til they "feel' right? And what is right, having never made dehydrated breads before. Then there is the burger itself ..... How do I store them once they are dehydrated? Can I freeze stuff?? GREAT!!! I'm blogging and asking myself questions when I start answering them .... I'll worry! I found the greatest container at a local market! You freeze it and then you can put salads or veggies or fruits in the bottom and the top has a small well in it with a separate top for it for sauces or dressings!! AND it WORKS!! Call me the skeptic (she who packs fake reusable ice packs in her lunches and forgets when she gets home at night to refreeze them... ) if you will, but I used just the container today in my lunch box and it kept my salad fresh, now if I could just find something to keep me fresh

I've been really good about bringing food with me to work now. I keep my lunch in the car and bring my baggie into work so that when I take a break I have food to munch on. I either eat what I brought in the AM or I divide it to cover my afternoon too. While I may not be hungry I still eat just to keep me going and my energy level up. It stops me from REALLY stuffing myself during lunch or dinner. I did kind of get lax for a few weeks and it shows. So I'm concentrating on packing nutritious goodies in my purse ...... still skeptical about the fudge balls, but I'll try it again once I've finished this batch. I must say though, I prefer the fudge balls with Cocao nibs over chocolate bars. I can't believe I just said that!!

Busy day ahead tomorrow... so I'll end here.

PSSS ....... I did order RAWSOME from Amazon... I look forward to reading it. And I do hope I will look back on this some day and wonder how I ever ate any other way!

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Comments

StarFire - 11-19-2007 12:46 AM
I have the excalibur dehydrator - I usually un~cook at about 109 degrees sometimes a little higher - (not over 115) I usually dehydrate stuff until it's done! (which usually seems longer than the recipes call for!) YES - you can freeze things like wraps, or crackers, pizza crusts or breads. and your new container... sounds pretty darn cool! Yer doin great slange001
beppa66 - 11-19-2007 07:44 AM
Have you tried freezing your undies...for that fresh feeling? LOL
PS. There's a LOT of debate about food temps. From what I've read the food temp shouldn't rise above 118* which means the air temp can be higher since the food temp does not reach the air temp. There is a raw restaurant called 118...as in degrees. I live in humidity-ville and things will rot before they cook at 105. Usually I keep mine around 115-118. And yes, a good guide is when they feel right they're done.
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