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500 Smoothies & Juices: The Only Smoothie & Juice Compendium by Christine Watson

By Christine Watson

This smoothie and juice compendium is filled with 500 clean recipes, them all transparent and simple to stick with. jam-packed with the way to opt for the precise constituents on your smoothies and juices after which how one can lead them to style completely excellent, this is often the one ebook of smoothies and juices you are going to ever want.

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Old dehydration methods drove out a lot of nutrition as well. Newer methods preserve much of the nutritional value. A dehydrated product has 90 to 97 percent of its water removed. Dehydration shrinks the size of the cells, reducing the weight and bulk by quite a bit, and increasing the time it takes to rehydrate the food. The quality of the rehydrated food, whether freeze-dried or dehydrated, depends primarily on its quality before the water was removed. The price of both tends to be high compared to cooking from scratch.

Heat output is reduced by cold temperatures (must be kept above freezing). • Propane: This fuel burns clean, and is easy and safe to use. It must be carried in canisters, and performs fairly well in cold weather (if it doesn’t freeze). • Butane/propane mix: This fuel burns clean, and is easy and safe to use. It must be carried in canisters, and performs fairly well at high altitudes and in cold temperatures. • Kerosene: The heat output is high, but flammability is the lowest of all fuels; however, it has a strong smell.

A couple of people can eat out of the pots and pans—with probably a germ or two being shared along with the cookware. An unbreakable plastic spoon is needed for eating . . unless you want to carve some chopsticks, which I’ve done when somehow the spoons got left at home. indd 40 2/18/13 5:00 PM Camp Kitchen Hygiene Germs (bacteria, viruses, parasites) are responsible for illnesses, including yucky stomachs and the early retirement of more backcountry chefs than all other reasons combined. Many germs commonly lurk in backcountry water.

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