Freezing food?

[raweater]

I read many people on here freeze some raw recipes. I wouldn't have thoguht this would have worked with raw things but am very interested.

What sort of recipes can you freeze and don't they loose all their texture as they thaw?

Thanks

[CrazyDelicious]

I find that desserts freeze really well - pies, pie crust, squares, cookies, cheesecake, etc. I usually have a raw sauce or 2 in the freezer (like pesto) and find they freeze/unfreeze well. I often freeze cut up fruit and occasionally some veggies (greens) if I don't think I will eat them in time - but the texture changes (especially with greens) so they are good for smoothies only. I have tried to freeze pates and almond butter based sauces, and find that the texture is ok, but the taste is weird so I don't do it.
I haven't tried to freeze a fully-made raw meal though. I can't think of any I usually eat that would freeze well.

[EZ rider]

I wonder why freezing effects the texture and flavor of foods ? I have frozen and thawed bananas and other foods and they have turned to mush and taste funny when brought back to room temp. Any thoughts on this ?

[raweater]

It's because just like freezing a filled glass jar which causes it to break, the cells of the food explodes under the pressure of expanding water/ice, destroying the physical structure of the food and it's texture.

[Stina]

Although it's not ideal, I resort to it and it's still so much better than my former SAD diet. I do use controversial frozen fruit. I've got some kind of carrot burger that I made from Alissa's book in my freezer, no a squash patty. I made up a batch, then put two at a time into sandwich bags and froze them. Then a couple of times a week I take a bag out, thaw it, cut it up and throw it on a salad to bulk it up. Freezing a variety of food to grab later give me the convenience and variety I need to be raw, as raw as I can be for now.:)