Ask the Natural Chef

Below are links to Question Mark Articles

Begin to Eat Healthier

Food Is Medicine Interview

Pure Prescriptions Interview

Simple Tools for a Lifetime of Health

Advertisements

18 Comments Add your own

  • 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?

    Reply
    • 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.

      Reply
  • 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?

    Reply
  • 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

    Reply
  • 5. Lauren Trank  |  November 6, 2009 at 7:56 pm

    What are your thoughts on Ayurveda?

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • 8. Darlene Schmitz  |  January 20, 2010 at 8:20 pm

    Would you be interested in using one of our food dehydrators in your food prep? I would be happy to supply you with one of our very best ones.
    Darlene Schmitz
    National Sales Manager
    The Metal Ware Corporation
    1700 Monroe Street
    Two Rivers, Wi. 54241
    920-794-3163

    Reply
  • 9. Chris Tolan  |  March 20, 2010 at 9:46 pm

    That red pepper olive tapenade hummus wrap looks incredible.

    may i please have the recipe!??

    Reply
  • 10. James  |  March 30, 2010 at 3:18 pm

    Good raw morning to you from the Northern Adirondacks ! I was just preparing a recipe from “The Complete Idiot’s Guide” for flax crackers, and was faced with an Explosion from within my food processor ! ALL OVER EVERYWHERE……sun dried tomato water, seeds and parsley !! At least raw cleans up readily ! At any rate, my question has to do with the “seeds” of the sunflower…..do you mean to say, the nut of the sunflower seed when you are listing the ingredients for this cracker?? I can’t imagine any other reason for my food Processor failing so miserably. Thank you. James Bosley

    Reply
  • 11. blossominglotus  |  March 30, 2010 at 10:39 pm

    Hi james,
    Thanks for your note. Sounds like a mess! It refers to the seeds without the shell.
    Thanks!
    Mark

    Reply
  • 12. Krishna  |  May 17, 2010 at 1:32 am

    Hi,

    My name is Krishna and I want to learn the chef’s course that you teach. Can you please let me know when you have your next program?

    Krishna.

    Reply
  • 13. Howard Herscovici  |  June 29, 2010 at 1:42 am

    Hi,

    Great site. Great books. I am wondering if there are particular caveats in vegan cooking (your style in particular) for diabetics.

    Regards,
    Howard

    Reply
  • 14. chutreebha  |  August 26, 2010 at 10:03 am

    i would like become a vegan chief? where and how to start?

    Reply
  • 15. Sandra  |  November 16, 2010 at 11:49 pm

    I have been vegan for about 10 years now and my reasons for becoming vegan were for much more than just the cruelty factor. For me, as I learned and experienced more about food I started to realize how disconnected I have been from truly NATURAL sources of nutrition and fuel for my body, mind and spirit.

    I began my journey when my sister took me to her favorite vegan restaurant. I fell in love with the food, however noticed that most of their employees (who were all required to be devout vegans) were all over weight. It occurred to me that most of what I was consuming when sitting down to eat that this particular restaurant was a whole lot of “nothing”. Lots of tofu, tempeh, chick peas and rice. Oh and of course there were vegetables but the foundation for every item on the menu was at least one of the item I’ve previously mentioned.

    I continued to research and study the world of vegetarianism and vegan-ism and every time I ran into the same issue. Always a lack of creativity and a lackadaisical sense of education when it came to creating truly balanced, varied and healthy options for my demographic.

    But enough preamble… What I am here to ask is, why as vegans and vegetarians do we consume so many things that are not healthy or healing for our bodies. Tofu, tempeh and seitan! How do we as vegetarians/vegans not know the issues surrounding these products.

    Vegetarians/vegans are always looking for protein but the whole point of changing your lifestyle from meat eating to eating vegetables should come with a shift in the way that we perceive protein. There has been a huge debate as to how much protein in “general” humans actually need – I understand that every individuals intake is different but speaking generally, the debate puts across that we consume too much protein. Natural Chef Sir, what is your take on this issue?

    The other thing that I don’t understand about vegetarians/vegans is the amount of corn and GMO’s we consume… Is it just me? I don’t get it, every recipe, every book everything geared towards this alternative healthy lifestyle of ours is quite the opposite. And frankly the statement that it makes for people making this conscious choice over what they eat, makes our choices seem superficial and frankly not properly informed.

    So why Natrual Chef do we teach courses on how to prepare Tofu, tempeh and seitan? Why not teach the course on sustainable and natural ways of finding the protein, vitamins and minerals in our foods? Why not teach courses on how to combine our food so that we get the most out of it? And why not teach courses on how as individuals the foods we choose to put into our bodies should be just as individual as we are?

    Reply
  • 16. partick  |  January 16, 2011 at 7:08 pm

    We are planning to do the simple winter cleanse and wanted to know what the New Greens tonic is. Thanks

    Reply
    • 17. Mark  |  January 16, 2011 at 8:48 pm

      its available at pureprescriptions.com

      Reply
  • 18. Mark  |  January 16, 2011 at 8:48 pm

    its a green superfood mix. thanks

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: