kitchen essentials
by Lisa Turner
Just because we’re not heating up a stove to prepare raw food doesn’t
mean we don’t need the proper kitchen equipment. A blender and stan-
Your 1st choice for natural,
dard knives would probably suffice, but a variety of tools facilitates prepa-
organic and local food.
ration of a wider variety of foods. Good starters include:
• A great knife. Raw foods cooks slice and dice a lot, so invest in a chef’s
knife, small paring knife and serrated knife, all of which should comfort-
ably fit the hand. Wusthof, Henckels and Shun are good, long-lasting
choices.
• Food processors. These work better than a blender for grinding nuts
and seeds and making soups, sauces and spreads. Opt for a high-quality
one (Cuisinart is always a safe bet) that has attachments for shredding and
slicing vegetables. A mini-food processor also helps in chopping garlic or
grinding nuts and seeds.
• A dehydrator. Although a dehydrator isn’t a must, it’s a help. Use it to
make raw cookies, crackers, breads, fruit leathers and even ersatz burgers.
540-552-6870
The Excalibu
1531 South Main Street
perature gau Blacksburg, VA
foods diet (Ex
www.anniekays.com
• Spiral slice
cutting long,
butternut squ
ni or other ve
decorate sala
raw ‘pasta.’ J
makes a goo
version (Joyc
com).
• A juicer. A
basic juicer i
able for $100
Or, go for the
a Green Star
(GreenStar.co
a high-end m
that actually
presses, rathe
than grinds,
the produce.
This creates
less heat, wh
increases the
juice’s qualit
July 2009
21
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