*After The Cleanse*

[mtmouse]

Those pizzas are totally gorgeous, Res!

What are you going to do with them until you can eat them? I always freeze my crusts and make each pizza up fresh, but someone (TeePee, maybe?) said she makes hers up like you did and then freezes them that way. But mine usually have lots of spinach and onion and mushroom on them, and so far I haven't been brave enough to freeze and then thaw those ingredients.

Congratulations on finishing your cleanse! Of course, now I'm jealous because the end of mine is a looooooooooooooong ways away! LOL.

[Res]

Thanks Kathy: I can't wait until you're back in here! How long is this cleanse?

Well, I must have read Cohen's book wrong then. I thought she said she loaded up her pizza's and then dehydrated and froze them. That's what I've done 3 times now. When I want a pizza I just pop it from freezer to dehydrater and warm it up, or I'll take it to work and put it on top of my Server (it's warm. lol) and a few hours later I'm good to go.

These are going into the freezer, unless when my son gets home and devours them again. lol I really did these up this time. I can't wait.

I have a spirulizer now and will make a lot of zucchini (spaghetti) dishes. I'm going to see if the spirulizer works with beets. After I ordered it I read the reviews and it was about 1/3 really bad reviews to 2/3 better reviews. I still need a mandolin but the one I want is $70 and I'm not ready to fork that over yet. It sure is a beauty though (mandoline) - but I'm not sure if I'll use it that much so I dunno.

I squeezed some oj and ended up with a doozy of a headache. Coincidence? I don't thinks so. So I squeezed some grapefruits and felt a bit better. I've also had coconut water - I cracked that Thai coconut open myself and I must say that if I was ever asked what my favorite beverage was I'd say the coconut water. My gosh - it's amazing. It has saved peoples lives. It has the same properties as blood and has been used in IV's in place of plasma. Weird huh?

Off to watch a movie after slaving away in the kitchen all day and loving it! LOL

Love,
~Res

[mtmouse]

Hmm. I don't remember reading that in Cohen's book. But I might have missed it!

Your mandoline link didn't work for me.

You know, based on your raves, I actually went out and bought two young coconuts (which I'd never seen before or even heard of before this list and raw food books). I love coconut but it's no good on my BTD, so I don't usually eat it.

We finally got it open. And I tasted the juice and hated it! And then I tasted the meat and hated it! LOL.

And there seemed to be so little meat, and it was all slimy and everything, and so hard to get to. I seem to remember when I used to get the brown coconuts, the inside brown skin was easier to split off from the meat.

Anyway, I'm glad you can enjoy them, but I just can't see what anyone would like about those things!

I guess I just like SUGARed coconut, huh? Mounds Bars sound pretty good right now, now that I think about it. Mmmmmmmmm.

[Res]

"Mounds bars".... LOL

Yes, the inside of the young coconuts is very "pudding-like" and that's the draw for a lot of us. I've made raw cacao pudding with the young coconut meat. I love it.

I haven't re-read Cohen's take on the pizza's but I'll do that after my movie. Either way I really like doing it this way AND the house smells like an Italian Deli!

I just clicked on the mandoline link and it came right up for me. Try again.

[mtmouse]

I did try the link again, and all I get are three choices: Fusion, Oxo-something, and oxo.com. When I click on oxo.com I don't get any specific product.

It does say something about being a member. Are you a member? Maybe you get a different screen.

[Res]

That's so odd. When I click on the link it takes me right to the mandoline. Nope, not a member. Here's what it shows;



I wonder if it's your browser. What are you using?

[mtmouse]

Yeah, could be my browser. I use Firefox. Every once in a while it gets left out of the party.

The mandonline does look nice. Are those little round things different cutting blades?

The big problem I have (if we forget that my thumbs are a lot shorter now, LOL) is that when you slice something like a small zucchini or carrot lengthwise, you lose half of it because the pusher won't go down far enough. I did take your suggestion and use a fork, but that was pretty awkward. Did save my thumbs, but I didn't get much more sliced veggie.

And I think this one, spiffy as it is, would have the same problem.

For a while I looked at the hand-held julienne gadgets, but same deal, except you have to hold onto the other side of the veggie, so I'd probably lose my palm skin too! I decided to pass, LOL.

But if I simply steel myself to the fact that I can only slice half my veggie, and I use the pusher faithfully, then my $10 mandoline does work just fine.

[Res]

Yes those are different cutting blades.

All the less expensive mandolines out there now don't come with the handle to hold the veggies with - so you end up paying an additional $7.99 for a knob to hold them.

I've been pretty scared of buying one because of what you Ladies said about cutting fingers! However the zucchini recipes say slice the veg thin. I tried that manually - what a pain. So I dunno.

[mtmouse]

Yes, it does slice things nice and thin, I will say that. Does onions really well.

The answer with zucchini, of course, is to buy a thick one. Then you don't waste so much (and of course you can always eat the extra somehow but I still don't like having to deal with those leftover pieces).

With carrots it's just really hard. I now buy the little fingerling organic carrots at Costco, and they're only about a half-inch thick at best, and I'll get maybe two pushes of julienne out of them. It's frustrating.

Oh, I think you asked about beets in the spiralizer. Definitely! I've made some beautiful salads with both angel hair beets and also using the thin-slice blade. (I think one of the beet salads may have been Ani Phyo's. Or else it was Cornbleet. But it was fabulous.) To use the thin-slice blade you need to first make a cut to the center, so you don't get one long spiral. But it's great.

Now, what I'd like is to find something that will slice ginger, either flat or julienne. That's REALLY a bear in the mandoline. And most ginger is too small around for the spiralizer. I adore my new raw pickled ginger, but the last time I actually julienned over half of it by hand. (Did the rest on the mandoline, but it just wasn't enough.)

Anybody got an answer for that one? I wonder how the Japanese sushi ginger people do it.

[Res]

Hmm, you know maybe a meat slicer is the answer for the ginger. I used to own a crummy one and didn't use it much. It got passed around from son to son and one of them might still have it.