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Real Food Pantry

The perfect place to chime in or start discussions on upgrading our ingredients, food storage , etc.

Members: 904
Latest Activity: Mar 17

Discussion Forum

supplies for newbies

Started by mark hansen. Last reply by Cindy Geib Jan 20. 1 Reply

Protein Sources?

Started by Alicia Rae. Last reply by josie Dec 12, 2017. 1 Reply

Shelf life

Started by AChangeAMonth. Last reply by Kathleen Kelly Jan 4, 2016. 1 Reply

Food Storage....BONUS!

Started by HippyDaisyChick. Last reply by Karen Sands Apr 10, 2014. 4 Replies

Superfoods?

Started by Kat. Last reply by Lorraine Feb 15, 2014. 5 Replies

agave nectar

Started by bitt. Last reply by Manta Raye Dec 9, 2013. 29 Replies

Do store bought raw almonds contain cyanide?

Started by Kathleen Ruhl. Last reply by Lorraine P. Johnson Jul 4, 2013. 1 Reply

Chia Seeds - Miracle Food of the Aztecs

Started by Penni. Last reply by Kathleen Ruhl Jul 4, 2013. 37 Replies

Maca

Started by AChangeAMonth. Last reply by Kathleen Ruhl Jul 4, 2013. 4 Replies

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Comment by Penni on July 27, 2010 at 6:59pm
I personally use New Chapter Organics Probiotics. I know there are many other reputable brands on the market, so I am just sharing what I use. I use them because several of my health mentors have made the suggestion of using this brand in the past.
Comment by River Song Bechtel on July 27, 2010 at 6:41pm
Probiotics... can you tell me which brand you are using and your opinion on it. I have some recipes that use probiotics however this is something that I have never purchased previously and would like advise from our RFR angels. Thanks!
Comment by Tonya Warren on July 21, 2010 at 8:37am
Yes, I can get jicama here in Taiwan. It does go with many things, and is especially good in salads. Will the consistency won't work with other recipes though?
Comment by Anna B. Rosa on July 21, 2010 at 5:28am
Hi Tonya
Not sure where you are. Can you get jicama where you are? It is a mild type of huge radish that is sort of the color of a potato. It tastes kind of sweet, but not strong on flavor. It easily goes with anything that it is mixed with because of its mild flavor.
Comment by Tonya Warren on July 21, 2010 at 2:28am
Hi, I am looking for some ideas for substitutes for zucchini/yellow squash. While it is abundant back in the States, I just can't get it here and soooo many of the raw recipes I want to make call for it. Also, I can get chinese eggplant, but not italian. Any suggestions would be appreciated :)
Comment by Anna B. Rosa on July 18, 2010 at 6:02pm
That is raw Okra. I have yet to try it raw. I love the way it looks when it is sliced. When they are whole, they look a bit like a skinny jalapeno pepper with fuzz on it. The picture in Penni's slideshow at the following link gives you a bit of an idea of what longer pieces look like:
http://picasaweb.google.com/rubyvroom17/SearchResultsForRYIRSWK1?fe...
And this one shows how pretty it looks in a salad:
http://picasaweb.google.com/rubyvroom17/SearchResultsForRYIRSWK1?fe...
Penni had info about raw okra, but I cannot find it now. Perhaps you can. I think the title was, "Can you eat raw okra?"
Comment by Penni on May 12, 2010 at 6:30pm
Carrots, as most root vegetables, have a pretty good life span. As long as they aren't dried out, limp or moldy, they are fine to use. They are most nutritious when they are freshly pulled from the garden, but retain nutrients for weeks. I'll see if I can get some real statistics on this sort of information.....I think it would be helpful for all of us.
Comment by Lindsey on May 12, 2010 at 6:13pm
how long can carrots last in the fridge?? I found a bag of carrots in my fridge and don't know how long they have been in there. They are still crispy and look fine.
Comment by Lindsey on May 12, 2010 at 4:59pm
thanks Penni! As far as I know they CSA pick the produce fresh every week. I should email them
Comment by Penni on May 12, 2010 at 12:28pm
Here is the link for the bags I use to keep produce fresh.
 

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I'm back, and desperate for healing...

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So, back after 3 years :)

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Back on a juice feast day 5

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