I've noticed that some people on here are eating raw but I have some questions.
I would really like to go 100% raw asap but how in the world can you afford it?
Organic produce is so expensive! When I was eating raw years ago, I could afford 2 separate,(sp?), grocery lists and organic food including raw almond butter etc. Now I can't afford that, so if my family doesn't want to go raw, how can I buy separate stuff for me and regular stuff for them?
What are simple, cheap, nutritional things to eat? I hate prepping food even though I used to like it.
Grow your own sprouts, they can be grown year round inside your house. (Buy seeds in bulk online.)
A food dehydrator and a vacuum jar or bag machine (like http://www.instructables.com/id/S8G2DHJFHY0HF1K) will save you a lot of money, if you can grow your own food. (making your own food dehydrator is easy, you need screens to lay the food on, a heat source and a fan. The best one I have seen was built from a dryer that was gotten for free on craigslist. They ripped it apart and used the heating element with a low powered fan... it dries in bulk.)
You can season the veggies and store it raw. It goes well with fresh veggies or by itself.
Look for glass jars at goodwill, garage sales and craigslist.
Zucchini chips are one of my favorite foods. Everyone always has way to many and I get to eat them all!
Quote from: thinkliberty on October 16, 2009, 06:38 PM NHFT
Grow your own sprouts, they can be grown year round inside your house. (Buy seeds in bulk online.)
A food dehydrator and a vacuum jar or bag machine (like http://www.instructables.com/id/S8G2DHJFHY0HF1K) will save you a lot of money, if you can grow your own food. (making your own food dehydrator is easy, you need screens to lay the food on, a heat source and a fan. The best one I have seen was built from a dryer that was gotten for free on craigslist. They ripped it apart and used the heating element with a low powered fan... it dries in bulk.)
You can season the veggies and store it raw. It goes well with fresh veggies or by itself.
Look for glass jars at goodwill, garage sales and craigslist.
Zucchini chips are one of my favorite foods. Everyone always has way to many and I get to eat them all!
Thanks, they're all great ideas, I don't grow my own food though, we don't have a lawn. We have a weird yard with wood chips, (I guess) and I wish we would've thought about a lot of things before we decided on the house we have now. I could always grow indoors or on the deck in the summer but there's no room inside and we have lots of wildlife so it makes me nervous to grow on the deck in the summer. :-\
I have dehydrator but I get "stuck" with ideas then I end up getting bored of eating salads and go right back to frozen waffles and stuff. I did have this awesome fallafel recipe made out of sprouts and soaked nuts but I can't find it, not even online.
Should I just go back to raw unorganically? It's probably the only way I can afford it. I do have raw recipe books but like I said, all the prep drives me nuts. :-\
So far this fall I've made dill pickles, pickled peppers, kefir, and kimchi, all raw. Soon to be made: sauerkraut. Fermented foods such as these make for raw, enzymatically active, probiotic supplements that go well with any non-sweet meals and help balance out any cooked food that you do eat.
A book I highly recommend is Wild Fermentation that teaches everything from bread, beer and other adult beverages, yoghurt, and things you've never heard of. My copy is misplaced or disappeared.
Perhaps we can have a Wild Fermentation party where we make stuff as a class or team.
When I saw Kat's post on SCOBY it reminded me of another fermented beverage I've got going: kombucha.
Quote from: MTPorcupine3 on October 19, 2009, 07:56 AM NHFT
So far this fall I've made dill pickles, pickled peppers, kefir, and kimchi, all raw. Soon to be made: sauerkraut. Fermented foods such as these make for raw, enzymatically active, probiotic supplements that go well with any non-sweet meals and help balance out any cooked food that you do eat.
A book I highly recommend is Wild Fermentation that teaches everything from bread, beer and other adult beverages, yoghurt, and things you've never heard of. My copy is misplaced or disappeared.
Perhaps we can have a Wild Fermentation party where we make stuff as a class or team.
Wow, that's great! I tried to make raw sauerkraut before and followed the recipe to the "T" and when I opened it there were tons of bugs I've never even seen before. I'd love to learn how to ferment certain foods, it's very good for you. The party idea sounds great, I just doubt my success. :BangHead:
Even the cooked food I make comes out lousy so I've been buying pre-packaged soups and throwing them in the slow cooker. :P
There was a delicious raw cookie recipe I made before but it was made out of organic, raw, Brazil nuts and I can't afford those anymore.
Quote from: raineyrocks on October 19, 2009, 07:46 AM NHFT
Quote from: thinkliberty on October 16, 2009, 06:38 PM NHFT
Grow your own sprouts, they can be grown year round inside your house. (Buy seeds in bulk online.)
A food dehydrator and a vacuum jar or bag machine (like http://www.instructables.com/id/S8G2DHJFHY0HF1K) will save you a lot of money, if you can grow your own food. (making your own food dehydrator is easy, you need screens to lay the food on, a heat source and a fan. The best one I have seen was built from a dryer that was gotten for free on craigslist. They ripped it apart and used the heating element with a low powered fan... it dries in bulk.)
You can season the veggies and store it raw. It goes well with fresh veggies or by itself.
Look for glass jars at goodwill, garage sales and craigslist.
Zucchini chips are one of my favorite foods. Everyone always has way to many and I get to eat them all!
Thanks, they're all great ideas, I don't grow my own food though, we don't have a lawn. We have a weird yard with wood chips
HA! And you started the thread about a shroom party, right?
Grow some shrooms on that wood chip lawn
Sell shrooms
Buy raw organics
????????????
PROFIT!
Quote from: Sovereign Curtis on October 19, 2009, 09:04 AM NHFT
Quote from: raineyrocks on October 19, 2009, 07:46 AM NHFT
Quote from: thinkliberty on October 16, 2009, 06:38 PM NHFT
Grow your own sprouts, they can be grown year round inside your house. (Buy seeds in bulk online.)
A food dehydrator and a vacuum jar or bag machine (like http://www.instructables.com/id/S8G2DHJFHY0HF1K) will save you a lot of money, if you can grow your own food. (making your own food dehydrator is easy, you need screens to lay the food on, a heat source and a fan. The best one I have seen was built from a dryer that was gotten for free on craigslist. They ripped it apart and used the heating element with a low powered fan... it dries in bulk.)
You can season the veggies and store it raw. It goes well with fresh veggies or by itself.
Look for glass jars at goodwill, garage sales and craigslist.
Zucchini chips are one of my favorite foods. Everyone always has way to many and I get to eat them all!
Thanks, they're all great ideas, I don't grow my own food though, we don't have a lawn. We have a weird yard with wood chips
HA! And you started the thread about a shroom party, right?
Grow some shrooms on that wood chip lawn
Sell shrooms
Buy raw organics
????????????
PROFIT!
;D Yes I did and I must say I really like your way of thinking! In fact, shrooms are growing all over the darn place, I just don't know how to identify them.
If I learn how to though, I could be rolling in the raw dough, organic of course! :biglaugh:
http://www.rogersmushrooms.com/
http://www.shroomery.org/forums/showflat.php/Number/2263556
Quote from: raineyrocks on October 19, 2009, 08:17 AM NHFT
I tried to make raw sauerkraut before and followed the recipe to the "T" and when I opened it there were tons of bugs I've never even seen before.
Are you sure it wasn't some other letter? Perhaps the sauerkraut wasn't covered in its own juice. My first attempt way back when was a failure for that reason. The trick is to press it down with a plate till the juices come up over the plate with a weight (e.g. gallon water jug) holding it down in the crock or food-grade 5-gallon bucket.
Quote from: Sovereign Curtis on October 19, 2009, 02:51 PM NHFT
http://www.rogersmushrooms.com/
http://www.shroomery.org/forums/showflat.php/Number/2263556
Wow, awesome links, thanks! :D
This page made me nervous though, (from the first link).
Many mushrooms are poisonous some are deadly poisonous.
We have made every effort to ensure accuracy on this website but, in the end, the responsibility for eating any mushroom or fungus must rest with the individual; for instance there are people who are allergic to all species of mushrooms. If you collect any mushrooms to eat make sure that your identification checks out in every detail. Never eat any wild mushroom until an expert mycologist has checked your identification. Even when you know a mushroom well weather conditions or animal damage can cause differences in appearance that could lead to misidentification.
Quote from: MTPorcupine3 on October 19, 2009, 06:27 PM NHFT
Quote from: raineyrocks on October 19, 2009, 08:17 AM NHFT
I tried to make raw sauerkraut before and followed the recipe to the "T" and when I opened it there were tons of bugs I've never even seen before.
Are you sure it wasn't some other letter? Perhaps the sauerkraut wasn't covered in its own juice. My first attempt way back when was a failure for that reason. The trick is to press it down with a plate till the juices come up over the plate with a weight (e.g. gallon water jug) holding it down in the crock or food-grade 5-gallon bucket.
;D
Actually I don't remember pressing down the lid that great so that's probably what went wrong. :-\
When any directions are really long, (to me), I stop paying full attention and just figure my way is good enough. I guess it's my curse of a short attention span and lacking patience. :P
Quote from: raineyrocks on October 21, 2009, 04:00 PM NHFT
Quote from: Sovereign Curtis on October 19, 2009, 02:51 PM NHFT
http://www.rogersmushrooms.com/
http://www.shroomery.org/forums/showflat.php/Number/2263556
Wow, awesome links, thanks! :D
This page made me nervous though, (from the first link).
Many mushrooms are poisonous some are deadly poisonous.
We have made every effort to ensure accuracy on this website but, in the end, the responsibility for eating any mushroom or fungus must rest with the individual; for instance there are people who are allergic to all species of mushrooms. If you collect any mushrooms to eat make sure that your identification checks out in every detail. Never eat any wild mushroom until an expert mycologist has checked your identification. Even when you know a mushroom well weather conditions or animal damage can cause differences in appearance that could lead to misidentification.
No responsible mycologist would not include a disclaimer along those lines. Don't be discouraged. The people listed in the second link are expert mycologists who can verify your mushroom id's.
You'll want to learn how to take spore prints. They are very helpful in mushroom id.
http://www.shroomery.org/8404/Spore-printing-Pictorial
These threads about outdoor cultivation may be interesting also.
http://www.shroomery.org/forums/postlist.php/Board/61
http://archives.mycotopia.net/discus/messages/5/48.html
Psilocybe azurescens can grow outside in NH and are much more potent than the more common cubensis. Psilocybe spores are legal to buy in the U.S. but only "for microscopy".
http://sporeworks.com/store/catalog/Psilocybin-Genera-Spores-Major-and-Minor-p-1-c-250.html
(http://www.foodliabilitylaw.com/uploads/image/Real%20Cookie(1).jpg)
Now that's eating raw!
Quote from: Pat K on October 22, 2009, 12:06 AM NHFT
(http://www.foodliabilitylaw.com/uploads/image/Real%20Cookie(1).jpg)
Now that's eating raw!
Damn the salmonella, full speed ahead!
QuoteOrganic produce is so expensive!
No, non-organic is cheaper because we don't have a true cost pricing system to account for all of the negative externalities we are subject to...
If we did, local and organic would always be cheaper...
Quote from: William Lee on October 21, 2009, 05:48 PM NHFT
Quote from: raineyrocks on October 21, 2009, 04:00 PM NHFT
Quote from: Sovereign Curtis on October 19, 2009, 02:51 PM NHFT
http://www.rogersmushrooms.com/
http://www.shroomery.org/forums/showflat.php/Number/2263556
Wow, awesome links, thanks! :D
This page made me nervous though, (from the first link).
Many mushrooms are poisonous some are deadly poisonous.
We have made every effort to ensure accuracy on this website but, in the end, the responsibility for eating any mushroom or fungus must rest with the individual; for instance there are people who are allergic to all species of mushrooms. If you collect any mushrooms to eat make sure that your identification checks out in every detail. Never eat any wild mushroom until an expert mycologist has checked your identification. Even when you know a mushroom well weather conditions or animal damage can cause differences in appearance that could lead to misidentification.
No responsible mycologist would not include a disclaimer along those lines. Don't be discouraged. The people listed in the second link are expert mycologists who can verify your mushroom id's.
You'll want to learn how to take spore prints. They are very helpful in mushroom id.
http://www.shroomery.org/8404/Spore-printing-Pictorial
These threads about outdoor cultivation may be interesting also.
http://www.shroomery.org/forums/postlist.php/Board/61
http://archives.mycotopia.net/discus/messages/5/48.html
Psilocybe azurescens can grow outside in NH and are much more potent than the more common cubensis. Psilocybe spores are legal to buy in the U.S. but only "for microscopy".
http://sporeworks.com/store/catalog/Psilocybin-Genera-Spores-Major-and-Minor-p-1-c-250.html
Interesting, thanks! Confusing though! :BangHead:
Quote from: Pat K on October 22, 2009, 12:06 AM NHFT
(http://www.foodliabilitylaw.com/uploads/image/Real%20Cookie(1).jpg)
Now that's eating raw!
:biglaugh: Nummy!
It looks like some "special, oily" cookie dough somebody bought me at a Woodstock like place! >:D
Hmmmn, Carrie just bought me 2 cooked chocolate chip cookies. Rick just bought me a real strong Kahalua, (sp?), and milk. I wonder what's going on! :-\
Oh well, cheers! ;D
Quote from: BillKauffman on October 23, 2009, 11:03 AM NHFT
QuoteOrganic produce is so expensive!
No, non-organic is cheaper because we don't have a true cost pricing system to account for all of the negative externalities we are subject to...
If we did, local and organic would always be cheaper...
Oh Gosh, I'm sooooo confused! :-\
Quote from: raineyrocks on October 25, 2009, 03:01 PM NHFT
Quote from: BillKauffman on October 23, 2009, 11:03 AM NHFT
QuoteOrganic produce is so expensive!
No, non-organic is cheaper because we don't have a true cost pricing system to account for all of the negative externalities we are subject to...
If we did, local and organic would always be cheaper...
Oh Gosh, I'm sooooo confused! :-\
What Bill was saying is that there are always costs beyond what the price register says. Those costs include things like the taxes we pay to build and maintain the roads the trucks use to transport non-local products long distances, and are part of the "true price" we pay for those items. (Don't forget price supports for farmers!)
Those things are "external" to the price we see at the register, but we still pay them.
There are external costs to local goods, too, but they are usually lower. I say "usually", because things like government restrictions or favoritism in the use of land, special tax breaks, etc., can also add to the cost of local goods.
Quote from: KBCraig on October 25, 2009, 11:25 PM NHFT
Quote from: raineyrocks on October 25, 2009, 03:01 PM NHFT
Quote from: BillKauffman on October 23, 2009, 11:03 AM NHFT
QuoteOrganic produce is so expensive!
No, non-organic is cheaper because we don't have a true cost pricing system to account for all of the negative externalities we are subject to...
If we did, local and organic would always be cheaper...
Oh Gosh, I'm sooooo confused! :-\
What Bill was saying is that there are always costs beyond what the price register says. Those costs include things like the taxes we pay to build and maintain the roads the trucks use to transport non-local products long distances, and are part of the "true price" we pay for those items. (Don't forget price supports for farmers!)
Those things are "external" to the price we see at the register, but we still pay them.
There are external costs to local goods, [tu], but they are usually lower. I say "usually", because things like government restrictions or favoritism in the use of land, special tax breaks, etc., can also add to the cost of local goods.
Oh wow, I would've never figured all of that out! Thanks KB! :D
I stinking give up trying to eat raw! :angry4:
I tried making some recipes that used to come out pretty good when I made them years ago but nope, not now! :puke: I un freaking cooked for hours the other day and everything I made taste horrible!
I guess I'm just a lousy uncook and cook. In fact, I'm ready to just eat frozen, pre-packaged food from now on and I'll just keep gaining weight and getting unhealthier.
The kids hate my cooking, they hate my raw more and I can't say that I blame them because so do I. Rick says my food tastes good but he usually has motives for his compliments and how come he's the only one that likes what I make? :-\
If I could stop picturing cute cows and chickens, I'd start eating meat again and go on The Atkin's Diet.
I wish I could afford a housekeeper and a personal chef, that would rock!
Funny you should mention that. I just had a marvelous meal: local grown apple, and then diced avocado with home made pickles. If I had the discipline, that's how I'd eat all the time.
Quote from: MTPorcupine3 on November 10, 2009, 10:47 AM NHFT
Funny you should mention that. I just had a marvelous meal: local grown apple, and then diced avocado with home made pickles. If I had the discipline, that's how I'd eat all the time.
Well that's good! :) I wonder sometimes if I have any discipline whatsoever, I'm going through a "disgusted with myself", phase in my life right now. I have no motivation, don't do anything productive, blah, blah. :(
(http://www.chincoteague-island.net/images/seafood/oysters.jpg)
Quote from: Pat K on November 11, 2009, 01:23 AM NHFT
(http://www.chincoteague-island.net/images/seafood/oysters.jpg)
I had a dozen raw oysters on my honeymoon, but I had to ask for part of my money back. Only ten of 'em worked.
Quote from: KBCraig on November 11, 2009, 08:20 PM NHFT
Quote from: Pat K on November 11, 2009, 01:23 AM NHFT
(http://www.chincoteague-island.net/images/seafood/oysters.jpg)
I had a dozen raw oysters on my honeymoon, but I had to ask for part of my money back. Only ten of 'em worked.
I new you would post something about this. :D
There was some discussion on this thread about organic vs. non-organic, so I'd like to offer some perspective as one who has visited dozens of farms and worked on about 20.
Many farms are all natural, 'organic' by definition, but do not bother with organic certification. Several of the farms I worked on had been certified but discontinued, and others were certified organic when I was there but have since discontinued.
Case in point: The first farm I worked on as a WWOOFer was in Malibu, California. Allen was a second generation farmer. He claims his farm is the oldest continuously 'organic' farm in California. A couple of years before my two visits (2003-2004), he decided to 'get with it' and get certified organic. He regretted it and discontinued after a year or two.
Here's why: He had to pay $800 per year just to get certified. He had to take time out of his busy schedule to have bureaucrats come onto his property and stick a microscope up his ass to check every little thing out. Then he had to spend a lot more time throughout the year doing meticulous paperwork to record everything, down to where each seed came from. When you pay extra for organic, this is what you're paying for.
He soon realised that he didn't need to pay bureaucrats to come onto his property and tell him what he and his many loyal customers in the community already knew. His farm was open to the community, not only for customers, but for school tours, workers (regular and itinerant) and so on. He realised that building and maintaining trusting relationships was far more important than government certification and licensure.
I've also learnt that many farms that are certified organic are downwind or downstream from conventional farms that do heavy spraying and such. Not only that, but the FDA has expanded the criteria for 'organic' certification to the point of rendering it more or less useless as a guideline—even to the greenest of greenies.
I prefer food that is natural, mineral rich, fresh, and locally grown. I take the label 'organic' with a grain of salt, paying more attention to where food comes from than any government stamp of approval.
Quote from: MTPorcupine3 on November 10, 2009, 10:47 AM NHFT
Funny you should mention that. I just had a marvelous meal: local grown apple, and then diced avocado with home made pickles. If I had the discipline, that's how I'd eat all the time.
He's telling the truth! Sometimes I can't hear myself chew my mushy meat in delicious sauce meals that I make, with all the noise.
Quote from: Lloyd Danforth on November 12, 2009, 08:27 AM NHFT
Quote from: MTPorcupine3 on November 10, 2009, 10:47 AM NHFT
Funny you should mention that. I just had a marvelous meal: local grown apple, and then diced avocado with home made pickles. If I had the discipline, that's how I'd eat all the time.
He's telling the truth! Sometimes I can't hear myself chew my mushy meat in delicious sauce meals that I make, with all the noise.
O-K that was my late night early morning chuckle.
Quote from: MTPorcupine3 on November 12, 2009, 07:44 AM NHFT
There was some discussion on this thread about organic vs. non-organic, so I'd like to offer some perspective as one who has visited dozens of farms and worked on about 20.
Many farms are all natural, 'organic' by definition, but do not bother with organic certification. Several of the farms I worked on had been certified but discontinued, and others were certified organic when I was there but have since discontinued.
Case in point: The first farm I worked on as a WWOOFer was in Malibu, California. Allen was a second generation farmer. He claims his farm is the oldest continuously 'organic' farm in California. A couple of years before my two visits (2003-2004), he decided to 'get with it' and get certified organic. He regretted it and discontinued after a year or two.
Here's why: He had to pay $800 per year just to get certified. He had to take time out of his busy schedule to have bureaucrats come onto his property and stick a microscope up his ass to check every little thing out. Then he had to spend a lot more time throughout the year doing meticulous paperwork to record everything, down to where each seed came from. When you pay extra for organic, this is what you're paying for.
He soon realised that he didn't need to pay bureaucrats to come onto his property and tell him what he and his many loyal customers in the community already knew. His farm was open to the community, not only for customers, but for school tours, workers (regular and itinerant) and so on. He realised that building and maintaining trusting relationships was far more important than government certification and licensure.
I've also learnt that many farms that are certified organic are downwind or downstream from conventional farms that do heavy spraying and such. Not only that, but the FDA has expanded the criteria for 'organic' certification to the point of rendering it more or less useless as a guideline—even to the greenest of greenies.
I prefer food that is natural, mineral rich, fresh, and locally grown. I take the label 'organic' with a grain of salt, paying more attention to where food comes from than any government stamp of approval.
Good points, thanks! :)
I prefer my questions lightly sauteed before eating them.
Quote from: error on December 07, 2009, 04:08 PM NHFT
I prefer my questions lightly sauteed before eating them.
deep fried questions for me! :D
Wet, wild and in the raw for me!