“How eating Seasonally and locally supports you most nutritiously and healthfully”

“How eating Seasonally and locally supports you most nutritiously and healthfully”

18 Raw Recipe Tips before you get started on your Recipes

Before you get started on a recipe, here are a few basic points to keep in mind:

Your ingredients should be raw, of course (raw carob powder, raw tahini, raw almond butter, unpasteurized miso, and so on). A few recipes call for items that are not raw . These can be used for flavor, if desired or ommitted.

Use Organic produce when possible.
Wash all produce.
Peel what needs to be peeled (for example, bananas, avacados, jicama, papayas, and any waxed produce); otherwise, leave the peel on (for example, carrots, apples, and unwaxed cucumbers).
Remove large, hard seeds, such as those as of dates and prunes, and also some smaller ones, such as those of citrus fruits and papayas.
Remove woody stems, such as those as figs and apples.
Use pure water in any recipe that calls for water (or for soaking).
When a recipe calls for soaking nuts or seeds you’ll typically soak them in twice as much water as their dry volume. Large nuts are generally soaked from eight to twelve hours. Small nuts and seeds are generally soaked from four to six hours. Rinse nuts and seeds in a colander after soaking, and drain them well and quickly before using them. Discard the nut soak water in the garden or use it to water plants. It is not for consumption. Dried fruit should be soaked in a small amount of water (just enough to cover) until it is tender. The soak water can usually be included to add moisture to a recipe. Certain recipes may deviate from these guidlines.)
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