Raw Food Culinary Questions
Have a raw food culinary question? This is where to ask.
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Recent Posts
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Fermented Cashews
I used blueberry juice that I made, but you can just use water. The probiotics are Love Life Supplements. -
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Fermented Cashews
When fermenting cashews, what was the colored liquid you added? What was the name of the probiotic you used? -
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Soft Raw Chocolate-No snap!
Hi Chelsea, I know Amy responded to you by email already, but I wanted to leave this reply here too.. -
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Soft Raw Chocolate-No snap!
Hi there-I am interested in learning how to make chocolate with you! I am however interested in making 'Honey Mama’s;' type chocolate. I am interested in taking a course with you-but I am not sure if the type of chocolate made in your course is the type of chocolate I want to make. Have you tried theirs? It doesn’t have a snap to it-but is raw and needs to be kept refrigerated. It's very soft and rich. It’s my favorite kind and I would love to know how to make it well. I would love any feedback or thoughts you have! Looking forward to connecting. -
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Maple Syrup in Desserts Recipes
Hi Dr Enid, Can you link to where you're seeing that maple syrup is 90% fructose? My understanding is that it's much less. Some low quality maple syrups can be mixed with other sweeteners and we advise to stay away from those. I've used yacon syrup before and it's a wonderful sweetener. It does have a very distinctive flavour though, so I wouldn't go to that as a primary option in a recipe in case someone doesn't like the taste. But your favourite sweeteners can certainly be substituted in any recipe.
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