The Raw Food Kitchen

Tools of the trade – kitchen equipment and gadgets

  • Blender (preferably Blendtec or Vitamix)
  • Chef Knife (preferably ceramic)
  • Citrus Juicers (hand-held, table-top, electric)
  • Coffee Grinder
  • Colanders
  • Cutting Boards
  • Food Dehydrator (preferably Excalibur)
  • Food Processor
  • Glass Jars
  • Ice Cream Maker
  • Julienne Peeler
  • Mandoline Slicer
  • Measuring Cups and Spoons
  • Meat Cleaver (great for cracking coconuts)
  • Nut Crackers
  • Pearing Knife (preferably ceramic)
  • Spiral Slicer
  • Spreading Knife (preferably ceramic)
  • Sprouting Bags
  • Sprouting Jars
  • Storage Bins (preferably glass)
  • Strainers
  • Tongs
  • Trays
  • Vegetable Brush
  • Vegetable Juicer
  • Wire Whisk

The importance of good food preparation

The key to flavorful, healthful, and delicious food is how you prepare what you eat. Understanding food combinations, proper storage, and the use of kitchen tools and equipment, can make all the difference in the world when preparing the best and most satisfying raw food dishes.

  • It’s always best to use the freshest ingredients, preferably organic.
  • Select produce that is free of any bruises or blemishes. Use ripe produce only. Produce is best when it’s perfectly ripened. Over ripe produce can be toxic.
  • Seasonal produce is usually the best.
  • Freeze unused produce to use later.
  • Always wash fruits and veggies thoroughly, prior to using and eating them.
  • Peel and remove inedible skins, this includes avocados, bananas, melons, oranges, and winter squashes.
  • Remove stones from fruits such as peaches, plums, and avocados.
  • Remove seeds and stems, and cores (as needed) from apples, pears, cherries, oranges, papayas, and grapes.
  • It’s best to soak dried fruit, seeds and nuts prior to using – but not always necessary. It can depend on the recipe, and how they are going to be used.
  • Prepared raw and living food should be consumed right away. If not, it should be stored in an air-tight container in the refrigerator for only a few days.
  • It’s best to consume your prepared recipes right away, in order to enjoy the freshest, most nutrient, and best tasting raw food ever!
  • If foods are dehydrated, they can last for several days to a few weeks depending upon how long they are dried and if they are stored in an air-tight container. Keep them in the fridge or freezer for longer storage. This works mostly for crackers, bars, granola, and the like. Smoothies.
  • Be sure to be careful when combining certain fruits and veggies, and nuts and seeds. Some can cause flatulence or bloating, and overall discomfort.

Basics of measuring ingredients

One thing is important to remember when measuring raw foods, “exact measurements are not that important!” Although it’s always best to start with measurements according to the recipe, it is always best to adjust it according to what will work best for you, and tastes the best for you.

  • When preparing seeds such as flax or chia to make crackers and bread, use a 1 cup seed to 2 cups water ratio for soaking purposes.
  • When making nut milks, it’s best to soak 1 full cup of nuts, drain, then add 4 to 5 cups of water for blending.
  • Always start out with less herbs, spices, and flavorings when preparing food for the dehydrator. Too much flavor can be too strong once dried. Taste test is best.
  • Always add water in small amounts as to not over moisten a recipe. This way you can control the texture, making it creamier, or more liquid, or perhaps more of a dough-like consistency, depending upon what the recipe is for.

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