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In a message dated 4\/13\/02 1:04:22 PM, Judith writes:<\/p>\n \tHello Rhio,<\/p>\n \tThank you for your wonderful web site, now I can't wait to buy your book. I've been working on being 100% raw for the past year and it's now been about 6 weeks that I can say I haven't eaten anything cooked or process and I'm so excited about it! I have found a nice recipe that ask for sun dried lime and I have no idea how to make them. As I live in Canada I don't think I'll be able to buy them anywhere. Could you help? Thank you in advance.<\/p>\n \tJudith<\/em><\/p>\n \tDear Judith,<\/p>\n \tThank you so much for your appreciation of my growing website. It means a lot to me to hear it.<\/p>\n \tIf you have some sunshine up there in Canada now, you could thin slice some limes (I suggest organic) with the skin and all. Then spread them out on a big screen to dry. If you think insects or flies might land on them, then cover them with cheesecloth or a natural cloth that allows the air to circulate. Or cover them with another screen or you could even cover them with brown paper – from paper bags, but you would have to secure it with rocks so it doesn't blow away. Place the sliced limes into a sunny spot or even in a shadier spot on a porch with good air circulation. It may take a few days to dry completely; not sure how long.<\/p>\n \tI have a dehydrator and because I live in the city cannot sun dry my limes. So I thin slice them and put them into the dehydrator at 95° F. Here in the city we can get the dried limes from the Indian stores but I'm not sure what process they've been put through or at what temperature they have been dried, (usually the package says "dried limes" not "sun-dried limes"), so I prefer to dry them myself.<\/p>\n \tLet me know how it works out.<\/p>\n \tWith blessings and peace,<\/p>\n \tRhio<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" < In a message dated 4\/13\/02 1:04:22 PM, Judith writes: Hello Rhio, Thank you for your wonderful web site, now I can't wait to buy your book. I've been working on being 100% raw for the past year and it's … Continue reading