Got Comments?

This week Southwest Desert Blogger had readers from USA, Russia, Spain, Germany, and Latvia.  This month the blog had visitors from Canada, Australia, Brazil and the Netherlands in addition to the previously mentioned visitors this week.  A couple of days ago this blog's first reader comment, from JB, was received in response to the Dec. 3, 2011 post about the Omega Vert/ VRT350 HD juicer.  Thanks JB and congrat's on being the first comment ever received.  You can read JB's comment at the end of the Dec. 3 post.  JB, may you continue to provide feedback and be an inspiration to others.

I also want to send a sincere Southwest Desert "Howdy" to the reader who found this blog using search terms "Omega sucks" -- nice economy of words.  Couldn't have said it more succinctly myself.  Thanks for bringing a smile to the Southwest Desert. 

I will respond to the reader who searched using the question about whether one can juice apple and orange seeds with the Omega VRT350HD.  I am not sure of the official Omega line regarding apple and orange seeds, but I have juiced them with no problem.  I have seen lemon seeds, albeit a bit crushed sometimes, in the exit port pulp.  I usually remove apple and citrus seeds if they are visible.  Naturally, some escape my notice.  Other times I just do not care if some apple seeds get through as they are smaller than citrus seeds.  There is debate in the health community as to whether it is best to remove seeds.  Some may contain toxins.  Do your research and decide for yourself.  The amount of seeded fruit you juice might also figure into your decision.  I imagine the commercial juice producers do not de-seed their produce before juicing, but that is mere speculation, not to be construed as fact.

There was also a search for Omega 350 "too much foam".  I agree.  Your beer should have a head on it, not your juice.  

One last thing -- I didn't know that Seamonkey is a browser -- available in 24 languages.  How do you like Seamonkey?   I thought Sea Monkeys were little creatures that grew in water . . . What do you expect from a Southwest Desert dweller?

Awaiting your comments,
Southwest Desert Blogger
C. (c)2012

Prickly Pear Fruit and Juice Pictures

 I made another batch of prickly pear juice.  The pix came out this time.  The story in pictures:

A sample of the harvest with one fruit cut in half.  Notice the seeds.  The spots on the fruit are clusters of tiny, very fine needles.  I got a few in my fingers, but overall I was graceful.




I cut the fruit in half carefully using a small knife to stabilize the fruit while cutting with another knife.




Then I scooped the flesh out with a teaspoon.  It was the consistency of raspberry jam.  Please scroll down to see the fruit after the red flesh has been removed. 

This is the fruit of the prickly pear in a bowl, lined with a nylon mesh paint strainer bag.  I grabbed the bag and squeezed out the juice.

It was like milking a cow except that nearly a cup of hard, pinhead size seeds remained in the bag.

Prickly pear juice with camera flash that created the purple corona.

  You've seen the juice in the previous blog, but here it is again.  And it was just as good the second time!
On day 3 of the juice fast* and feeling fine,
your Southwest Desert Blogger
*Get a FREE e-book of juice and smoothie recipes, and 10 day juice fast info at this link:  
http://www.1shoppingcart.com/app/?af=1383344
Also, scroll down and see my slide show. 

C. (c)2011

Prickly Pear Juice

I finally went out and harvested about 2 dozen prickly pear fruit.  They are sometimes called "tuna" -- think chicken of the desert.  They were from several prickly pear cacti.  Some were large and plump; some were smaller and less juicy.  I documented the event, from the harvest fruit, the cutting and removing the seedy pulp, to straining it in a paint strainer, to the juice.  The photos did not come out.  Did I have the memory stick in backwards or what? 

My prickly pear fruit varied in size from about an inch to an inch and a quarter in length.  They have very fine, tiny needles on the surface.  I think the commercially available varieties are larger and do not have the needles.  I harvested them with a pliers, yet still got some needles in my finger tips.  I rinsed them with water and found the best way to handle them was to stab each one with a paring knife, put it on the cutting board covered with wax paper, cut it in half, and scoop out the ruby red pulp with a spoon while using the knife to stabilize the fruit.  I had already covered a bowl with a paint strainer bag.  You could use a strainer or nut milk bag.  The wild prickly pear fruit are dense with seeds the size of a pinhead.  Squeezing the juicy red seedy pulp through a paint strainer bag worked very well.

Prickly Pear Juice in a bowl (with flash reflection) -- the true color is the center red

I expected the juice to be tart because commercial prickly pear fruit products generally have sweetener added.  However, I was pleasantly surprised to find the juice very pleasing.  Not too sweet, yet easily drinkable.  The color is outstanding.  I went back to my bowl of juice to get a photo so you can see the color.  Then I finished the juice.  It tastes similar to watermelon juice.

A few notes regarding clean up:  I suspect this juice could stain so be careful.  I rinsed my utensils, cutting board, sink and counter area right after this project.  I covered the cutting board with waxed paper to prevent the cactus needles from lodging in the board or just going astray.  I did not put the remaining pulp in the paint strainer bag down the drain because it was almost 100 percent seeds.  The seeds are hard and there were about 3/4 cup of them -- hundreds of seeds!  I did not want them clogging the drain.  When you see the number of seeds in these fruits, you understand why the prickly pear is so prolific.

Close up of Prickly Pear Pads, flower, and unripe fruit (lower left).  The fruit will turn red but the spines (needles) remain.  The yellow dots on the fruit are clumps of tiny needles that make the fruit difficult to handle! 

If you try this at home, using wild prickly pear, I suggest protecting your hands and arms if you are not used to handling cactus.  This is not a beginner project for amateurs.  See the above photo of a wild Prickly Pear cactus.  In my area these plants average 4 feet tall and they are sharp!

Enjoying the local fruit,
Southwest Desert Blogger on Day 1 of the 10 Day Juice Fast
Get a FREE e-book of juices and smoothies, and 10 day juice fast info at this link:  
http://www.1shoppingcart.com/app/?af=1383344
C. (c)2011

High Raw?

I have heard the term "high-raw vegan" bandied about.  I assumed these folks were raw foods vegans who were stoned high hippies or just on a natural high from all their raw vegan foods.  I have recently been told that the term high-raw vegan refers to folks who are vegans eating mostly raw food.  The term "mostly" is somewhat subjective.  A number of supposedly 100 percent raw vegans eat honey.  Honey, as I understand it, is not a vegan food.  It is made by the labor of bees.  Yet, honey can be raw.  Also, a food can be raw and not vegan or even vegetarian (think sashimi sushi).

It is a challenge to be 100 raw vegan.  There is too much thinking you have to do.  Is the product I purchased really raw as the label states?  Is it 100 percent raw, or is the word "raw" just a marketing tool to move high priced goods off the shelf and increase profit margins?  Has my raw food been kept at low enough temperatures during transport to still qualify as raw?  Does a supermarket scanner render it un-raw?  (I don't think so, as the seeds still sprout after being scanned.)

sprouted seeds grown in a jar

To simplify matters you could eat food you grow or harvest yourself.  Then, you know it is raw.  Barring that, you could eat only raw fruits and vegetables, and seeds and nuts that sprout.  If they are heated excessively, or  irradiated, they will not sprout.  Thus, if they sprout, they are alive and raw seeds.

You better get expert advice if you plan on being a long-term 100 percent raw vegan.  There may be hazards to your health.  One of the main hazards, assuming your sprouts are fresh and clean, is that the vegan (and sometimes vegetarian) diet may be woefully low in vitamin B12.  This can have serious health consequences.  I will give you a video link that explains it in more detail.  Personally, I take a good quality sublingual B12.
http://www.rawradianthealth.com/blog/?s=b12+
There is a lot of good information on this site, how to sprout, make almond nut milk (I just soak the almonds for 12 hours or more, drain the soak water and add 3 cups of fresh water, add 3 dates, blend all in a good standard blender, and strain through a fine strainer over a bowl; it tastes great in coffee, which I haven't had for 7 days!), other good, easy recipes, and interesting health related information.  Get the free e-Book of juice and smoothie recipes http://www.rawradianthealth.com/and stroll around the site for excellent free videos, easy raw recipes (save energy, use the stove less!) and info on the very well thought out, planned, and doable 7 Day Raw Food Challenge.


I have come to realize I AM (to coin a phrase) a high-raw omnivore.  The simple raw foods, fruits, vegetables, nuts, seeds, and raw oil have been good for me.  This week I AM a 100 percent raw vegan.  However, I cannot say that I will never spend time with Ben and Jerry again in my life.  They just aren't looking as attractive as they used to. 


Stay cool.  Have a nice salad, add few pieces of  apple, peach, nectarine, or orange and some walnuts. Add a few ice cubes to your smoothie.  It's easy.


I AM high-raw
Southwest Desert Blogger
C. (c)2011