tag:blogger.com,1999:blog-25386178.post5548507451257342324..comments2023-06-14T10:56:45.187-04:00Comments on vegan lunchcast: RAW - Portobello & Guacamolekennyboyhttp://www.blogger.com/profile/18107292286081957434noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-25386178.post-45458528679764937302007-03-07T12:20:00.000-05:002007-03-07T12:20:00.000-05:00Hey, congrats on another great weight loss! Your ...Hey, congrats on another great weight loss! Your lunch looks yummy. I could never go raw, I like warm food. <BR/><BR/>My in laws have an avocado tree, they are so much better than store bought avocados, and best of all, free. When they are hard I put them in a paper bag and place them in a dark cabinet. It is supposed to speed up the ripening process. My son did an experiment and they ones on the counter ripened at the same speed as the ones in the bag. Hmmm...Chrishttps://www.blogger.com/profile/09463592882893384383noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-28357330564816142992007-03-06T11:39:00.000-05:002007-03-06T11:39:00.000-05:00Great job on your weight loss. It is a good feelin...Great job on your weight loss. It is a good feeling when you succeed. 1 to 2 lbs a week is a good way to loose. Keep up the good work. As far as the raw diet. I have a friend who is raw vegan and she has lost about 40lbs, but it takes so much time to dehydrate and sprout. She went to school and became a raw chef. Some of her recipes are fantastic, but time consuming. I am with you eat lots of raw veggies, fruit, and everynow and then (when you have time) enjoy a raw day.Sheree'https://www.blogger.com/profile/00278580803747960582noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-22275148642316645462007-03-06T09:56:00.000-05:002007-03-06T09:56:00.000-05:00Thanks for the avacado tips everbody. I know NOTHI...Thanks for the avacado tips everbody. I know NOTHING about selecting them so this will all really help.<BR/><BR/>Thanks for the info nightowl. I'm glad to know that I'm on track. I think what I'm doing is about right too.<BR/><BR/>And hey shebytches. I've got those two raw books down there in the left hand column of my blog, but my favorite one is Alissa Cohen's LIVING ON LIVE FOODS which I ordered from her website www.alissacohen.com along with a double DVD which shows her making several of the recipes. It's a HUGE book and full of lots of info & recipes.<BR/><BR/>I'm not so sure all of the 100% raw info is correct either Melanie. I mean, I don't understand why they say that we need the enzymes found in live food so we don't have to make them to digest the food. First of all, I think that the enzymes found in a live plant would be enzymes required for the plant to do what it needs to do, NOT digestive enzymes. If that were so then the thing would just dissolve on the vine wouldn't it?<BR/><BR/>Plus, whatever active enzymes ARE in live food will be destroyed when they hit your stomach acid, wouldn't they? Well, isn't Pepsin a digestive enzyme that functions in the hydrocholoric acid environment? I don't think plants have Pepsin in them though...<BR/><BR/>I don't guess it really matters because it's obvious that eating raw fruits & veggies is good for you and makes you feel good. I'm just not sure that all of the information that's floating around out there is true though.kennyboyhttps://www.blogger.com/profile/18107292286081957434noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-32460132004816440792007-03-05T16:23:00.000-05:002007-03-05T16:23:00.000-05:00i'm kinda skeptical about the raw food thing, not ...i'm kinda skeptical about the raw food thing, not sure that it's really true that we modern humans are "meant" to be eating that way exclusively, but of course it is good to eat as many fresh fruits and veggies as a person can. you have some good advice here for the avocados though, so hopefully future batches will work out well. personally, i wait until they have quite a lot of 'give' when i press them with a thumb in more than one spot (because sometimes it can be soft in one area but hard in another area) - not so soft that it feels like utter mush, but definitely doesn't put up any resistance against being pressed. also, the bumpy, smaller avocados are a lot better flavor-wise than the larger, smooth-skinned type. those are lower in fat, it's true, but you pay for it in loss of taste.Ms. Meanderhttps://www.blogger.com/profile/15536346226067009688noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-36906064432017343302007-03-05T15:44:00.000-05:002007-03-05T15:44:00.000-05:00Congratulations Ken! You're such an inspiration t...Congratulations Ken! You're such an inspiration to me, thank you so much for everything you do. <BR/>I have a wonderful vegan nutritionist. I can give you his info if you like. He does phone consults. Anyway, he says to try to eat 70% whole/raw foods and to avoid processed foods as much as possible. So, just keep doing what you're doing. It's fantastic that you eat so many fruits and veggies-that's just how it should be. No deprivation!NightOwlhttps://www.blogger.com/profile/15321204505123361429noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-87543258916841083392007-03-05T15:37:00.000-05:002007-03-05T15:37:00.000-05:00Hey Ken, I am actually on the fence about going r...Hey Ken, I am actually on the fence about going raw (am also trying to lose weight, so far since Aug of last year lost 30 pounds and my goal is to get the final 20 off my end of April). I was considering doing it a few days a week to start. I'm not sure if I could go 100% raw, there are just too many cooked foods I am in love with but could probably do it every other day. I just bought a book called 'The Complete Book of Raw Food'. What books do you have and which do you recommend?<BR/><BR/>cshebytcheshttps://www.blogger.com/profile/13766674758923648984noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-35943811696526233662007-03-05T14:46:00.000-05:002007-03-05T14:46:00.000-05:00I've got another tip about avocados. After I got a...I've got another tip about avocados. After I got a few avocados from the store that "felt" ripe, but weren't quite, I heard this tip...I think it's from Alton Brown on the Food Network. <BR/><BR/>He said once the avocado "feels" ripe, to pop the little button off at the end, where the stem used to be. If it's bright green, the avocado is ready.<BR/><BR/>And I wonder if avocados are weird now because of that California freeze...<BR/><BR/>Good luck with the continued weight loss!Mary Worrellhttps://www.blogger.com/profile/08385390738636935368noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-63055052401120255102007-03-05T13:15:00.000-05:002007-03-05T13:15:00.000-05:00I think you're right.I'll do that ripening trick w...I think you're right.<BR/><BR/>I'll do that ripening trick with the others I have left. Thanks for the tip.<BR/><BR/>:o)kennyboyhttps://www.blogger.com/profile/18107292286081957434noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-4928171552252173152007-03-05T12:55:00.000-05:002007-03-05T12:55:00.000-05:00It sounds like your avocados weren't quite ripe ye...It sounds like your avocados weren't quite ripe yet. Next time, stick them in a paper bag with an apple and they'll get nice and ripe. They're good to go when they have a little "give" when you poke them, but aren't yet mushy.<BR/><BR/>I think I could live happily on avocados alone.mollyjadehttps://www.blogger.com/profile/17824304845582652321noreply@blogger.com