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Instead of using Braggs I usually just use celtic salt in water mixed well. Usually about a teaspoon per quarter cup. Some people use more but I don’t care for things too salty. I am getting a little tired of so much soy sauces in cookbooks but it seems like most of them use it.
yeah it’s crazy all those books that call themselves raw but have nonraw things in them. skip the braggs! also if you google “raw before and after” you will find some great stories about people improving from all sorts of illnesses including cancer. but i bet there are some people on here who have fought that too. if that is your case that you have cancer, bless you for having the strength to try raw. good for you.
If you marinade mushrooms with some salt, a little raw oil and garlic if you like it, then the liquid you are left with tastes exactly like soya, nama shoyu, braggs etc !
I agree, there is a lot of use of soy and I avoided it before going 70% raw so not going to start now. It is too salty for me, plus the soy and wheat don’t agree with me.
I have found that by really searching around and asking questions, many of those recipes can use other seasonings. This just seems easier for many so you see it more often!
doclori,, At 64 I started bleeding. At my age that usually means one thing. I didn't get a med. report. Instead I took things into my own hands and went on the hallelujah diet, only eating 100% raw and staying away from sweet fruit and all other sweets, and there were some supplements I took in high amounts. It took about 9+ months for the bleeding to stop. I stayed on this program for a year. ( This is not a recommendation for others, it is just what I decided to do)