tag:blogger.com,1999:blog-8843512793648615763.post7559232869008846619..comments2010-06-26T13:45:04.969-06:00Comments on To 5K and Beyond: Back in the Saddle (I Hope)Katiehttp://www.blogger.com/profile/16981415125894714419noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8843512793648615763.post-55882150635859407182009-07-28T09:47:32.622-06:002009-07-28T09:47:32.622-06:00The recipe said to use Nama Shoyu, but I didn'...The recipe said to use Nama Shoyu, but I didn't have it on hand. <br /><br />The agave nectar I have is supposedly raw, but I have my doubts.<br /><br />Most honey is heated over 118 during processing. A few years ago it was almost impossible to find truly raw honey. I haven't really worried about whether it was truly raw since then, but I think they do have truly raw honey in health food stores now.Katiehttps://www.blogger.com/profile/16981415125894714419noreply@blogger.comtag:blogger.com,1999:blog-8843512793648615763.post-22617678716138824232009-07-28T09:02:20.165-06:002009-07-28T09:02:20.165-06:00I'm wanting to do more raw food. But then, I ...I'm wanting to do more raw food. But then, I always want to do that when summer comes around. :)<br /><br />You probably know this already, but nama shoyu is a raw version of soy sauce; it's supposed to have all those good fermentation byproducts, too. I haven't tried it myself because it's expensive, but I'll probably buy a bottle soon.<br /><br />Vanilla extract isn't raw for sure, and neither is most agave nectar, but I think most honey is raw unless it's commercial? Most local honey should say that it's raw on the label.Chandellehttps://www.blogger.com/profile/02469510353021344718noreply@blogger.com