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The Culinary Center

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The Culinary Center

Think of this as Real Food Rehab's Food Network - it's the place to find or add videos on real food preparation, education and all real food related discussions.

Members: 1549
Latest Activity: Jun 20

Discussion Forum

Soaking times

Started by Domenico Brunetti. Last reply by Penni Apr 7, 2014. 3 Replies

Vegan Cream of Asparagus Soup - Jason Wrobel

Started by Penni. Last reply by Mae Jardine Mar 10, 2014. 4 Replies

Any good sushi recipes?

Started by LisseyBear. Last reply by Foekje de Vries Dec 19, 2013. 2 Replies

Seaweed Salad...

Started by DaisyHair. Last reply by Wendi Grant Jun 30, 2013. 10 Replies

Recipes for "Mock" Pizza?

Started by Erin Sue Williamson. Last reply by Erin Sue Williamson Mar 20, 2013. 6 Replies

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Comment by hilde Bogaerts on January 16, 2013 at 8:02am

i have started to eat raw, about 80 % about two months ago...now I have been reading and looking for great recipes because eating just salad and fruit does get boring after a while...I tried the nutpaste (was not really that good)  and just today I tried the nori roll ( I did not like it at all) and dehydrated a bit but so far,but the salads and fruit smoothies are still the best...so I have to look more and try  more in the hope that I can find some great ideas that do taste good.   I never really liked cooking but i am sure I am not the only person here who does not like it...I live in Belgium so when I read recipes and try to make things I can not always get it here. anyway...i will learn, I am sure

Comment by Marty Schumacher on January 6, 2013 at 10:35pm

Hi Kelly, One way to have mushrooms on hand always is to dehydrate them. Just slice or leave whole and clean, dehydrate. Then rehydrate with warm water and/or a marinade to give them some great flavor. Thats how I handle mushrooms I'm not going to get to! Lucky you to get so many, so cheap!!

Marty

Comment by kelley etzel on January 6, 2013 at 7:30pm

I just bought 12 still beautiful portabella mushrooms that were marked down to a great price.   I am not sure what to do with that many before they go bad.  Should I dehydrate them?

Comment by Penni on October 24, 2012 at 4:46pm

All of our recipes are in The Kitchen - I'd start by checking in the Dessert Section!  I just found one that could work beautifully as whipped cream, click here to view.

Comment by Lisa Veneri Stewart on October 24, 2012 at 3:01pm

Anyone have a good recipe for whipped cream?

Comment by Sydney on October 8, 2012 at 2:51pm

Should bitter almonds be soaked if you are personally taking them out of the peach/apricot?

Comment by Penni on August 31, 2012 at 4:08pm

Please check out our Tool Shed for all things/info/questions on equipment! http://rawfoodrehab.ning.com/group/thetoolshed

Comment by cynde on August 31, 2012 at 3:47pm
Any suggestions on juicers: types and brands?
Comment by Judith Jacqui James on August 5, 2012 at 6:08pm

Has anyone been using the L'Equip Filter Pro Dehydrator? I bought one, but either i'm a novice or it doesn't work right.... my results from trying to dehydrate crackers and vegetables were very poor.... everyone seems to be using the Excalibur... Can antone enlighten me as to how i could get better results? The food stick to the plastic sheets it comes with.... i bought some teflex sheets but i had to cut them as the sizing is different...

Comment by Marty Schumacher on May 28, 2012 at 3:50pm

Hi Zoe,

I f you mean a sweetener, date paste; 1 c water to 1/2 - 1 c dates blended, or soak 1 c raisins and add the 2 or 3 c rhubarb and soak an hour or so. I have not made it yet myself, but I have been thinking about it for a while!!! I love rhubarb and I don't want to use too much sweetener. Let me know what happens!!  Also if you use a sweet crust, dates and nuts that may help make the pie palatable.  Putting the raisin mixture in the dehydrator for a while will soften the rhubarb too. Good luck with it. :0 )

 

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