non-dehydrated raw foods, all the while enjoying Natalie’s dehydrated “chicken nuggets” and “French fries.” T ere is some debate about the tem-
perature below which something must be prepared in order to be classifi ed as
“raw”—some say as low as 104°, others as high as 120°. But anything within this range is still far below the temperatures at which foods are traditionally baked, fried, sautéed, roasted, toasted, grilled, or even boiled. Our experiments in the raw gave us a
new appreciation for foods in their most whole and unadulterated form. It was delightful to smell and taste the subtle nuances of veggies straight from the garden. And who knew you could do so much with nuts? We took them way beyond your basic peanut butter—Elaine even whizzed up some cashews and rasp- berries into an intoxicatingly delicious
“ice-cream” pie. No matter how much we ate at Raw
Food Supper Club—most of us regu- larly indulged in second helpings, even thirds—it was diffi cult to leave feeling bloated or heavy. T e light sense of satiety that follows a raw meal was a refreshing change of pace from the seam- busting gluttony of the typical American dining experience. And the knowledge that we were providing our bodies—and
dehydrators
To add a new dimension to your raw-food experience, consider getting a vegetable dehydrator. These appliances mimic the gradual, low-temperature drying action of the sun, and make it easy for raw-foodies to add to their cuisines homemade crack- ers, cookies, and other advanced concoc- tions, all while staying within the tempera- ture range of raw foods (i.e., below about 120° F). A dehydrator is also useful as an energy-saving alternative to freezing and canning. Check out these brands:
• Excalibur,
www.excaliburdehydrator.com • L’Equip,
www.kitchenresource.com • Nesco/American Harvest,
www.nesco.com
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