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Annet v. Patient Expert

Annet van Dorsser is the founder of Raw Food Europe and Raw Food Netherlands and Belgium. She has two raw food blogs www.RawFoodSuccess.com and www.RawFood.nl. Annet is the mother of four children (18, 16, 8 and 6 years old).
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Victoria Boutenko's Tour Calendar Europe, March and April 2010

In March and April Victoria Boutenko will visit Europe. Victoria is the author of the book “Green for Life” and will lecture on the...

Raw food lessons for kids - Strawberry's surprise and Pumpkin feels lonely

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In this video you see Brian Clement, lecturing at the Hippocrates Health Institute in Florida. With the help of this institute tens of...
Annet v.'s Whiteboard
Sep 19 2012 by trustbutverify

Hi Connnie,

Are you familiar with Dr Joel Furman's food program? 

And I saw a press release for a handheld muscle tester called the Touchstone that might be of value.
 
May 19 2009 by PrettySmartOne ..

I personally believe that all videos should be accompanied by full written instructions, so as not to exclude non-hearing/hearing-impaired people who might like to know what is going on.

This would also help your delivery - you would not have to say "um" so much.  Your voice is quite beautiful, but the "um's" are distracting.   

 It is extremely helpful to people who are looking for recipes if video (and written) recipe providers give *amounts*... That is the worst error I find in raw food recipes -- too many recipe "publishers" expect their public to be psychic and understand *how much* they should use of each ingredient.  Yes, if you are watching your grandmother, you can *see*, but when we are half a world away, and connected only by a voice with a photo, or even a video, it is aggravating to hear "some almonds" and "some garlic".  It is unprofessional and very unhelpful.

Re your questions (um? how come you didnt check these things out um? before um?  posting?)

* blanched almonds have been cooked.  If you want to, do it, deal with it.  Otherwise, if you cannot squeeze the skins off soaked almonds, go with the skins.

 * if you can make your own wasabi by dehydrating Japanese wasabi (go to http://en.wikipedia.org/wiki/Wasabi and scroll down until you see the picture of the brown curved wasabi roots), then just take your chances with either Japanese wasabi powder or wasabi paste (it is important to understand that the Japanese do not *get* the idea of raw veganism, so any processed wasabi is probably cooked in some way -- you can choose to deal with it, or else, give it up -- I am not looking. Do what you want to do.)  

Nori can be found roasted or raw.  Roasted is usually, I think, greener in color, and raw is blacker.  If you buy in an American health food store, roasted and raw will be labeled as such, but will cost you more (suggestion: go to a health food store, look at the nori, read the labels, then go to an Asian store (Chinese - usually cheaper, Japanese, or Korean -- usually harder to find the information on the package).  Roasted is *not* raw.

Cut sushi right after you roll it.  You will need a VERY sharp knife (sharpen it once, and sharpen your knife once, then sharpen it  again !!!!  If you can slice through the sushi like butter (as opposed to sawing), your knife is sharp enough.  If you need to store the sliced sushi, place it  flat/cut side down on the surface of the container and cover it with plastic wrap or a top.

The longer you store this sushi, the more the nori absorbs water/becomes chewy.  It is best to serve sushi as soon as possbile.

 

 

 

 

 
Jan 03 2009 by william
 What is your "mainstay" exercise for aerobic conditioning?
 

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