I know about sous vide but have no reason to go to such lengths. Why not just juice more especially in the warm months. Get a green power juicer that really extracts stuff. I have one of those plus I made a press with an automobile jack to press the pulp dry. If you use a champion juicer then pressing the pulp dry is essential
I have eaten just watermelon for a few days at a time. But you have to take that rind and juice it too. And press it dry afterward. Throw pulp into your garden You are very fortunate to have good seaweed near where you live. That's a super concentrated health food same as juices and green juices are. Seaweed can be delicious in a salad too. I love seaweed and can eat it right off the stove after adding a bit of ginger juice ot cooking the seaweed with a bit of onions and/or garlic Seaweed cooked with greens is a great side dish for meat, fish, for anything garrick On Tue, May 25, 2010 at 12:02 AM, Norton, Steve <stephen.nor...@ngc.com>wrote: > I expect that like most people, I want to eat healthy. When I was > younger, I took various cooking classes and enjoyed planning and > executing new and interesting gourmet type meals. As I got older I found > that time would not allow for those type of meals and I used juicing as > a way of getting vegetables in my diet combined with bulk type main > courses that I could freeze and reheat when needed. Now I am at the > stage where crock pot meals and casseroles are more my style. I find > that when I try juicing, a lot of fruits and vegetables just rot before > I get to juicing them. > So now I depend a lot on powdered plants that I buy or make myself. I > just blend them in a protein drink and feel that it makes for a pretty > good diet. Better at least than fast food. I also use tincturing as a > way to capture and preserve whole food nutrients and medicinal plant > extracts. As some know, I do make some silver citrate. Since it can be > concentrated, I experiment with it as a preservative for some extracts, > Mostly water based extracts. I also plan to look at using magnetic > pulses as a preservative. Perhaps in conjunction with other > preservatives. > Some items such as giant brown kelp that I get locally, I extract the > juice and powder it using a homemade low temp vacuum machine to try and > preserve the enzymes. I don't do it often as my wife doesn't like the > odor. > Because of some posts by Renee, I may try my hand at essential oil > extraction but I am not sure that will be cost effective but maybe in > certain cases. > But I still wish that I could get more raw fresh vegetables and fruits > in my diet. Sous Vide cooking looks to be one way to cook and preserve > meats and vegetables while retaining a large amount of their vitamins. > Sous Vide is a cooking method that cooks food at low temperatures in > vacuum sealed bags submerged in water. Temperatures are carefully > controlled at temps below boiling. Cooking can take several days at the > lower temperatures. Vitamins, even vitamin C, are mostly retained, even > during storage in the sealed cooking bags. This may be the ultimate > crock pot. > The main drawback is that Sous Vide cookers are expensive. You can do it > manually but it takes a great deal of your time. > But I came across plans for a DIY Sous Vide cooker that you may even be > able to simplify some more than it is. The plans use a microcontrolled > heater but I think that one could devise a method using a simple digital > thermometer that has a settable audio temp warning capability. The > audio warning could be used to halt the heater for a predetermined > amount of time when the desired regulated temperature is achieved and > maintain satisfactory temperature control. A digital thermometer of that > type costs around $20. > Sous Vide cooking does not reliably kill all pathogens and so food must > still be refrigerated or frozen but the food will keep for an extended > period of time without a significant loss of vitamins. Again, something > such as silver citrate or magnetic pulsing might help to extend the > period of preservation. > > For those who may be interested here are the plans for the DIY cooker: > > http://lifehacker.com/5545690/build-your-own-electronically+controlled-s > ous+vide-cooker<http://lifehacker.com/5545690/build-your-own-electronically+controlled-s%0Aous+vide-cooker> > > Here is some misc information on Sous Vide cooking: > > A Practical Guide to Sous Vide Cooking > http://amath.colorado.edu/~baldwind/sous-vide.html<http://amath.colorado.edu/%7Ebaldwind/sous-vide.html> > > Main Benefits of Sous Vide Cooking > http://www.cookingsousvide.com/info/main-benefits-of-sous-vide-cooking > > Shades of Green > http://www.popsci.com/diy/article/2009-01/shades-green > > What Sous Vide Can Achieve, at a Glance > http://www.globalgourmet.com/food/cookbook/2009/under-pressure/sous-vide > .html<http://www.globalgourmet.com/food/cookbook/2009/under-pressure/sous-vide%0A.html> > > > > A study on the nutrient retention of Sous Vide cooking: > > http://www3.interscience.wiley.com/journal/123342834/abstract?CRETRY=1&S > RETRY=0<http://www3.interscience.wiley.com/journal/123342834/abstract?CRETRY=1&S%0ARETRY=0> > > > - Steve N > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:silver-list-requ...@eskimo.com?subjectunsubscribe> > Archives: > http://www.mail-archive.com/silver-list@eskimo.com/maillist.html > > Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> > List Owner: Mike Devour <mailto:mdev...@eskimo.com> > > > -- Gurdjieff-- How can you expect fairness and decency on a planet of sleeping people?
