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1.
Louise Ruth | December 6, 2008 at 1:38 pm
Hello,
If the nightshade vegatables (tomatoes, pepers) are calcium depleters why are they used so frequently in raw reciepes?
2.
blossominglotus | December 10, 2008 at 6:29 pm
Hi Louise,
Thanks for your post. Thats a great question. My understanding is that this will vary from person to person. Some may have more of a reaction to nightshaddes than others. Also ingredients like tomatoes and peppers do contain other valuable nutrients.
There is some research that those suffering from arthritis received some releif by eliminating nightshades.
If there is any doubt or question, you can consult with a qualified nutritionist.
3.
Christina Grant | April 22, 2009 at 6:43 pm
I would love to see more recipes that use an alternative to canola oil. I’m wondering if you think using coconut oil is a fine replacement in recipes that call for canola oil?
4.
mark | April 23, 2009 at 12:40 pm
Usually we use safflower of sunflower oil as a replacement for canola when baking. For sauteing, we would use the coconut oil.
|Thanks, Mark
5.
Lauren Trank | November 6, 2009 at 7:56 pm
What are your thoughts on Ayurveda?
6.
Lana Kitchel | December 12, 2009 at 9:10 pm
PLEASE ANSWER ASAP.
Our vegan son, NIK, would LOVE the DREAM WEAVER’S LIVE FRUIT PIE for his 18th BIRTHDAY THIS THURSDAY, AS PICTURED on pg. 154 of his FAVORITE cookbook (VEGAN FUSION, of course).
However, NONE of your RECIPES for the Live Fruit Pie (pg. 174/5) are for THE ONE DEPICTED IN PHOTO. We realize this is about creativity but we want to use the BLUEBERRY filling depicted (instead of raisins or dates), and would love the EXACT RECIPE you used. (Is that fresh coconut on top?)
We own a small, organic farm in No. California and Nik, a devout animal rights advocate, was a finalist in PETA2’s “Cutest Vegan Alive” contest last year. I want to make him THE BEST CAKE EVER!
THANK YOU!
7.
Rose | December 13, 2009 at 10:11 pm
I tried Uma’s Maple Balsamic Vinaigrette and sad to say, It is not to my liking. Maybe a tad sweet or the sweetness is kind of strange to me. No offense to others who like it, of course. Thanks for the other great recipes though.