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Introducing myself:
Hello All,
I have just joined today after reading quite a few of the comments.
I am in the middle of a water fast and am contemplating how I will start preparing food after its over.
Usually, I just eat plain whole fruits or make frozen desserts in the champion homogenizer when my grandson is over. Then just salads. Most of the raw books I purchased talk of gourmet foods.
Seems they are trying to mimic the cooked dishes. I suppose they are good for transitioning. I decided that I would start making some of these "gourmet" dishes for my family to introduce them to raw foods. Last year, I purchased a dehydrator (Excalibur) because I was under the impression that it was a necessity for that preparation style. I have never used it. When I saw that it is required to "dehydrate" some of these recipes for 10 or more hours, I was shocked. I am very much concerned with energy conservation. Try as I could, I have not yet been able to discover the energy requirements needed in the use of a dehydrator for such long periods of time. Does anyone on this forum have some information about that?
Most of the cakes, pies, crackers, and foods that imitate cooked seem to require the use of the dehydrator.
Thanking you for any help--over-ripe nana
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