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Lulu- vegetable slicer demonstration
You don’t need to make a huge investment in eating raw and living foods. In fact, you’ll probably be saving money by cutting back on highly processed convenience foods. All that high-fat, high-sodium microwaveable foods are pricey, too!
If you’re new to this, eating raw foods isn’t just about putting something different in you mouth. It’s an experience that goes beyond the act of eating. When you’re shopping for your food, make it an aesthetic experience as well. Fill your cart up with all the colors of these delicious live foods.
Invest in a good juicer. There are cooks’ catalogues that carry them. Shop online. Maybe you can find a good used juicer on an auction site. A juicer is NOT really a blender. It’s much more powerful because it needs to liquefy foods that can be highly fibrous.
You want some good knives too, for cutting up your fruits and vegetables. Invest in a few good ones. Turn the work of chopping up your food into something artistic.
If you don’t have a steamer, invest in one of those too, so you can lightly steam your vegetables if you want. Buy specific types of steamers. We’ve seen an asparagus steamer that’s especially designed to steam the woody bottoms more than the tender tips.
Get a few chopping tools that are also garnishing tools. It’s just as easy to cut up carrots with a ridged cutting knife to make them more attractive. There are special slicers that get your fruits and veggies really thin and therefore more fun to eat.
And do invest in a new cutting board. You don’t want to use the same cutting board for all your fresh new foods that you’ve used through the years to cut up chicken or other foods. No matter how much you scrub, your cutting board can absorb bacteria. Start fresh in all things – not just your food!
What am I going to do with all this SQUASH?
Recently joined a CSA which I love... but last week I got pounds upon pounds of squash and I'm not sure what to do with it...
Ratatouille first came to mind. Would grill some of it if I had a grill...
What are some nice flavor combinations? Ideas?
oh yeah sorry...
it's all yellow squash and this greenish white looking squash.
Slice it and saute with thinly sliced onions until soft with salt and pepper.
BUFFET SALAD from COOKS.COM
1 head red lettuce
1 head salad bowl
1 head Romaine
2 bunches spinach, stemmed and cleaned
1 bunch green onions, sliced on angle
2 cucumbers, half peeled, cut and seeded and sliced
2 zucchini, sliced
2 crookneck squash, sliced
4-6 slender carrots
12 radishes, sliced
Peel carrots. Using a lemon zest or a wedge-shaped blade. Score carrots on 4 or 5 sides. Be sure the indentation is wedge-shaped. Slice thin or run over vegetable slicer to make carrot flowers.
Wash, dry and tear all greens into large buffet sized bowl. Half peel cucumbers, cut then in half lengthwise. Scoop out seeds and pulp with a spoon, slice. Add zucchini, and crookneck squash, and radishes. Toss with favorite dressing. 24 servings.
Summer Squash Ring Diana Rattray, About.com
•3 cups summer squash, sliced, cooked, and drained
•1/4 cup melted butter
•1/4 cup milk
•3 eggs, well beaten
•1 teaspoon salt
•1/8 teaspoon pepper
•1 cup buttered bread crumbs
•1 tablespoon onion, minced
Mash squash or force through colander. Add remaining ingredients; blend well and turn into a well greased ring mold. Set ring in pan of hot water and bake at 350° for 45 minutes or until knife comes out clean when inserted near center. To remove squash ring, place serving dish over ring then turn dishes over quickly. Center may be filled with buttered peas, carrots, or other vegetables
and zucchini bread:
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