Comments on: 100% Raw – Thanksgiving Recap http://carlosrull.com/2008/11/28/100-raw-thanksgiving-recap/ Cultivating Zen Thru Music, Technology and Green Living Fri, 12 Mar 2010 12:52:31 +0000 hourly 1 By: randomguru http://carlosrull.com/2008/11/28/100-raw-thanksgiving-recap/comment-page-1/#comment-33527 randomguru Sun, 30 Nov 2008 19:07:18 +0000 http://carlosrull.com/?p=2679#comment-33527 Wendi: thanks for the suggestions regarding zucchini noodles. I definitely tried putting some salt and oil on the noodles and massaging them. It really helped with achieving softer noodles. Wendi: thanks for the suggestions regarding zucchini noodles. I definitely tried putting some salt and oil on the noodles and massaging them. It really helped with achieving softer noodles.

]]> By: Wendi Dee http://carlosrull.com/2008/11/28/100-raw-thanksgiving-recap/comment-page-1/#comment-33496 Wendi Dee Fri, 28 Nov 2008 23:49:10 +0000 http://carlosrull.com/?p=2679#comment-33496 It sounds like a wonderful Thanksgiving, Carlos! I'm going to read the ghost stories, next--thanks for giving the links. Congratulations on staying 100% raw during the family gathering!!! That's just so fantastic! I'm happy for you! I don't know why I never thought about doing apples with the spirooli slicer before! It's a great idea. Thanks! When I make zucchini noodles with it, I put them in a collander, coat them with some salt and oil, massage it in just a bit, and let them sit. If you let them sit long enough, the salt softens them and they really *are* just like cooked pasta! They release a lot of water and soften right up when they have been sprinkled with salt. If you eat a low salt diet, you can easily rinse them once they are soft. Going to read the ghost stories now... Lots of love to you, Wendi XOXOXO It sounds like a wonderful Thanksgiving, Carlos! I’m going to read the ghost stories, next–thanks for giving the links.

Congratulations on staying 100% raw during the family gathering!!! That’s just so fantastic! I’m happy for you!

I don’t know why I never thought about doing apples with the spirooli slicer before! It’s a great idea. Thanks! When I make zucchini noodles with it, I put them in a collander, coat them with some salt and oil, massage it in just a bit, and let them sit. If you let them sit long enough, the salt softens them and they really *are* just like cooked pasta! They release a lot of water and soften right up when they have been sprinkled with salt. If you eat a low salt diet, you can easily rinse them once they are soft.

Going to read the ghost stories now…

Lots of love to you,

Wendi
XOXOXO

]]> By: randomguru http://carlosrull.com/2008/11/28/100-raw-thanksgiving-recap/comment-page-1/#comment-33492 randomguru Fri, 28 Nov 2008 21:09:53 +0000 http://carlosrull.com/?p=2679#comment-33492 Hi Priss! My brother-in-law got a kick out of making apple slices with the Spirooli. I'm just amazed at how the Spirooli makes spaghetti sized noodles out of zucchini. I'll have to post a photo. The only thing is you have to leave the noodles at room temp for a little while so they have a better consistency and aren't as hard. But my wife's family thought they were real spaghetti noodles at first. Hi Priss! My brother-in-law got a kick out of making apple slices with the Spirooli.

I’m just amazed at how the Spirooli makes spaghetti sized noodles out of zucchini. I’ll have to post a photo. The only thing is you have to leave the noodles at room temp for a little while so they have a better consistency and aren’t as hard.

But my wife’s family thought they were real spaghetti noodles at first.

]]> By: Priss http://carlosrull.com/2008/11/28/100-raw-thanksgiving-recap/comment-page-1/#comment-33491 Priss Fri, 28 Nov 2008 21:06:07 +0000 http://carlosrull.com/?p=2679#comment-33491 Do you love the Spirooli, should we all get one? Do you love the Spirooli, should we all get one?

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