Raw Onion Bread... Who Knew?

re: Raw Onion Bread... Who Knew?

dolson_203 — Thu, 18 Oct 2007 14:02:03 GMT

So... I guess Teflex sheets are good to have contact with your food for 24+ hours, especially when heated?

I was under the impression that we should probably avoid Teflon, at all costs, but I guess I misunderstood.

re: Raw Onion Bread... Who Knew?

halcyon — Wed, 10 Oct 2007 21:56:39 GMT

A note to LeeAnn: Good comments. Flaxseed, however, does not need to be soaked, as long as it's consumed in moderation. Most other seeds and nuts should be, as you said.

re: Raw Onion Bread... Who Knew?

Rigby — Mon, 08 Oct 2007 14:50:06 GMT

Thank you for this recipe. I will certianly try it.

For the record, Luci is one of the main reasons I read this news letter. My husband and I have noticed (and have been disappointed) that she has not been in too many news letters recently. :-(

re: Raw Onion Bread... Who Knew?

myoldcastle — Mon, 08 Oct 2007 01:24:10 GMT

Raw food rocks! Thanks for giving us raw foodies some recognition. Raw food saved my life and I am very passionate about the lifestyle. Your body is made of live cells so why would you feed live cells dead food? Is it any wonder your body can't do the job it was meant to do? Just one quick correction: I have made this onion bread many, many times, but the books states to dehydrate at 100 degrees NOT 115 degrees. Keep up the great work Dr. M!!

re: Raw Onion Bread... Who Knew?

Nia — Sun, 07 Oct 2007 22:29:23 GMT

It's a whole new world for me. The only thing I eat raw everyday is fruit. Salads upset my digestion at this point. So I'm looking forward to more training. Plus, I like this woman and the children playing in the background. It sounds like home.

re: Raw Onion Bread... Who Knew?

pvndorland — Sun, 07 Oct 2007 06:18:07 GMT

Where is LUCI!!!!

This is a great recipe but...

We like LUCI!!!

re: Raw Onion Bread... Who Knew?

leeann_3 — Sat, 06 Oct 2007 23:13:45 GMT

just a clarification that may not be clear to everyone - flax seeds, sunflower seeds, really all nuts and seeds, should be soaked first to remove the enzyme inhibitors that keep such foods dormant. The challenge would be to grind these after being soaked. Would probably have to dehydrate then grind. Although the recipe might work very well with taking the damp soaked seeds and zip in a food processor and then mixed with remaining ingredients. Last thought I had is to tone down the strength of the onions, you could soak the onions in cold water for a little bit [perhaps the same length of time you are soaking seeds] and then rinse to remove the excess onion taste. Although there is I am sure some benefit to the strong taste of onions that would be removed through that soaking process. Anyway, food for thought! :-)

re: Raw Onion Bread... Who Knew?

HealingMindN — Sat, 06 Oct 2007 20:19:20 GMT

Wow, that looks like a super healthy recipe - especially for the carb conscious. I have an Oster Convection oven with a dehydrator function, so I'm going to try that. During the holidays I'll also try making a butternut squash pie with crust made of coconut flakes and coconut oil. BTW, Is baby holding the camera in this video? I keep hearing googly noises in the background?

re: Raw Onion Bread... Who Knew?

leslie_203 — Sat, 06 Oct 2007 19:33:33 GMT

Thank you so much for NOT having Luci Lock present this video. It is refreshing to see someone who is not indulging herself but simply giving good information. Please can we have more presenters like this one instead of Luci Lock inthe future.

re: Raw Onion Bread... Who Knew?

happyhippy — Sat, 06 Oct 2007 18:58:41 GMT

I am excited to see a raw foodist on this site. I have just become aware of the raw food lifestyle and am intrested in learning how others have incorporated it into their lifestyles. I can only stare down so many salads:-)

re: Raw Onion Bread... Who Knew?

Kaelisabeth — Sat, 06 Oct 2007 18:02:04 GMT

*sigh* it just isn't the same without Lucy...No accent, No spark, I am sad...

re: Raw Onion Bread... Who Knew?

hosehead — Sat, 06 Oct 2007 15:54:09 GMT

Yes, where's Lucy?

re: Raw Onion Bread... Who Knew?

Stoveless Cuisine Chef — Sat, 06 Oct 2007 14:38:01 GMT

The benefit of "Raw" food is that they contain enzymes which help with digestion. Any heat greater than 108 degrees destroys these enzymes. I have made this onion bread several times using my dehydrator temp set at 105 and it is "baked" in 12-15 hours total.

re: Raw Onion Bread... Who Knew?

Dekalb — Sat, 06 Oct 2007 13:50:39 GMT

WHERE'S LUCI LOCK!!!!!!!!

re: Raw Onion Bread... Who Knew?

BestHealth — Sat, 06 Oct 2007 12:47:37 GMT

I use a smaller dehydrator: it is actually a Nesco jerky maker, and it has temperature controls. I do not know what the wattage is, but it is much smaller than the Excalibur (although the Excalibur is truly the very best that you can buy). I make dehydrated crackers and cookies and patties (similar to veggie burgers) regularly, using leftover pulp from when I juice vegetables or make almond milk, and I combine it all in the food processor because I prefer the texture. I like to throw somethiing together in the morning and then have it for dinner that evening -- it's like using a slow cooker, only the food is still considered raw (as she said) because it is kept below 110 degrees.