A teacher of mine who is an alternative medicine practitioner with a degree
in nutrition told me that I could hold fresh squeezed juices in an opaque
container in the refrigerator for a period of time. I cannot verify this
but he has never steered me wrong. Have you tried juicing at night for the
next day?
PT
----- Original Message -----
From: "Norton, Steve" <[email protected]>
To: <[email protected]>
Sent: Wednesday, May 26, 2010 1:24 PM
Subject: RE: CS>Sous Vide Cooking
On weekdays I have no time to juice. I get up at 4 AM, go to work, get
home late, eat, do some chores and go to bed. Just too tired. I have
thought of taking a juicer to work but there are complications that make
that not altogether practical but perhaps not impossible. I have three
good centrifugal juicers. I did have a Champion juicer but I have
replaced it with an electric meat grinder and a homemade press. The
grinder/press is actually more handy than I had expected but is better
for larger jobs. I am looking at the sous vide as a way to make
nutritious meals that I can store and use as I need throughout the
weekdays. A fast food alternative if you will. Using silver citrate as
an added preservative, I may be able to take it with me unrefrigerated
(for the day). And it looks to have the cooking convenience of a crock
pot except that I will need to seal the food into individual portions
before cooking. But I can cook them all at the same time. It looks to be
a possibility. I will try it out before I invest much effort or cost
into it.
In addition to a variety of giant brown seaweed, there is another type
of seaweed available but I have not identified it or used it in any way.
I currently juice the brown seaweed primarily for its fucoidan content.
I am indeed fortunate. I also buy a powdered seaweed that I add to my
protein drinks. Are you able to get fresh seaweed? I will have to try
cooking the seaweed; your descriptions make me hungry. What types of
seaweed do you prefer for cooking? Any good recipes?
Thanks,
Steve N
From: Garrick [mailto:[email protected]]
Sent: Wednesday, May 26, 2010 7:39 AM
To: [email protected]
Subject: Re: CS>Sous Vide Cooking
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
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