Comments for Raw Rob: Raw food, wild food & consciousness http://www.rawrob.com Tue, 09 Apr 2013 11:45:22 +0000 hourly 1 http://wordpress.org/?v=3.5.1 Comment on Ocean Wave Vibrations by Rob http://www.rawrob.com/2006/12/24/ocean-wave-vibrations/comment-page-1/#comment-68702 Rob Tue, 09 Apr 2013 11:45:22 +0000 http://www.rawrob.com/2006/12/24/ocean-wave-vibrations/#comment-68702 Well, that’s the first time I’ve been called Holly! Holly does sell some Cedar products on her website here: http://www.foodforconsciousness.co.uk/index.php?main_page=index&cPath=15
But she is not in London, you would have to order them online.

]]> Comment on Ocean Wave Vibrations by Jo http://www.rawrob.com/2006/12/24/ocean-wave-vibrations/comment-page-1/#comment-68701 Jo Tue, 09 Apr 2013 11:40:31 +0000 http://www.rawrob.com/2006/12/24/ocean-wave-vibrations/#comment-68701 Dear Holly

Please could you advise me if you have any of these products and if you do can you let me know of the price :

Cedar nuts unshelled
Cedar nut oil (250ml)
Cedar nut oil with 20% resin
Cedar nut flakes
Cedar nut powder
Cedar spoons

I live in London and would like to arrange to buy these from you if you have them.

with many thanks

Jo

]]> Comment on Moneyless Manifesto by Mark Boyle – Book Review by RuthShivani Allen http://www.rawrob.com/2013/02/21/moneyless-manifesto/comment-page-1/#comment-62389 RuthShivani Allen Thu, 21 Feb 2013 15:16:31 +0000 http://www.rawrob.com/?p=1305#comment-62389 I was gifted a copy by loving syster in ireland, passing it on to others now :)

]]> Comment on Moneyless Manifesto by Mark Boyle – Book Review by Rob Hull http://www.rawrob.com/2013/02/21/moneyless-manifesto/comment-page-1/#comment-62388 Rob Hull Thu, 21 Feb 2013 15:14:00 +0000 http://www.rawrob.com/?p=1305#comment-62388 Yes, and I’m so glad it’s available for free so everyone can read it.

]]> Comment on Moneyless Manifesto by Mark Boyle – Book Review by RuthShivani Allen http://www.rawrob.com/2013/02/21/moneyless-manifesto/comment-page-1/#comment-62360 RuthShivani Allen Thu, 21 Feb 2013 13:47:16 +0000 http://www.rawrob.com/?p=1305#comment-62360 excellent book :)

]]> Comment on How to make Fermented Butternut Squash by Rob http://www.rawrob.com/2012/02/21/fermented-butternut-squash/comment-page-1/#comment-55815 Rob Fri, 18 Jan 2013 09:39:18 +0000 http://www.rawrob.com/?p=1136#comment-55815 I put the lid on – I use the Kilner style clamp jars which allows any gasses to escape but doesn’t let oxygen or anything else back in. If you are using a screw top jar, you need to loosen the lid once a day to let any gasses escape.

]]> Comment on How to make Fermented Butternut Squash by steph http://www.rawrob.com/2012/02/21/fermented-butternut-squash/comment-page-1/#comment-55814 steph Fri, 18 Jan 2013 09:35:47 +0000 http://www.rawrob.com/?p=1136#comment-55814 so after putting the stone on top of the pumpkin do you put the lid on? or cover with a cloth?

]]> Comment on How to make Nut Milk and Seed Milk by Rob http://www.rawrob.com/2009/12/21/make-nut-and-seed-milk/comment-page-1/#comment-55457 Rob Wed, 16 Jan 2013 18:26:22 +0000 http://www.rawrob.com/?p=534#comment-55457 I don’t use the remains from hemp milk, it’s very rough and you’ve got all the nutrition in the milk (but good for the compost). In general, I don’t strain other milks because I don’t like to waste anything!

]]> Comment on How to make Nut Milk and Seed Milk by Alyssa http://www.rawrob.com/2009/12/21/make-nut-and-seed-milk/comment-page-1/#comment-55436 Alyssa Wed, 16 Jan 2013 15:23:16 +0000 http://www.rawrob.com/?p=534#comment-55436 Hi,

Question: do you have any recipes for the leftover seed mash after you strain it? Do I just throw that stuff out??

]]> Comment on How to make Fermented Butternut Squash by Rob http://www.rawrob.com/2012/02/21/fermented-butternut-squash/comment-page-1/#comment-55121 Rob Mon, 14 Jan 2013 20:54:31 +0000 http://www.rawrob.com/?p=1136#comment-55121 Hi Kendra
Interesting question. I’ve no direct experience with this so can’t comment whether it is safe to eat or not, but fermented foods do have a tangy flavour so it is possible that it has fermented.

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