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Worm Bins and Vermiculture – Compost your kitchen scraps

What to do when you have a ton of compostable kitchen scraps or even tons of juicing pulp? That’s the dilemma I faced when I started working at Juice’d in Orlando, Florida. One of the answers I found was to “Get Worms”.worm bin

Yes I said “Get worms”. Not the kind your dog may get. The kind I’m talking about aren’t parasites, they are composters, they consume organic matter and produce rich soil. I was fortunate enough to see a presentation by the local worm lady Bernie Moro (Our Vital Earth) and was convinced that this was the route to go.

Since I was inundated with copious amounts of worm food from work, now all I needed was proper housing for my worms and the actual worms. Housing was easy to find. There a many DIY options and many purchasable options as well.

I went with the Worm Factory 360 which I purchased off Amazon. The worms I picked up locally from Our Vital Earth.
Worm Factory 360 WF360B Worm Composter, Black
It only took a month until I really started to see what the worms could do. As long as you keep them fed and provide them with fresh bedding (dry compostables) they will multiply and produce worm castings (poop) which is nutrient dense soil. This whole process is called “vermiculture”.

Enjoy this video of me adding another layer to my “worm condo”. Feel free to post any questions and comments. -Keep It Live!

How To, Recipe

Raw Vegan Onion Bread with Easy Chip Products Form

Driving from MI to AZ
Driving from MI to AZ

Greetings boys and girls. It’s been a long time since my last post and I’ve traveled many miles and had lots of experiences since my last days at Camp Rawnora in Michigan.Sunset_rainbow_TreeOfLife

I was in Patagonia, AZ managing the cafe at The Tree of Life for several months. I enjoyed my brief time in the cafe and living in raw vegan community. Patagonia is a special place and I was fortunate to be there for monsoon season. The desert comes alive when the rains arrive.

MeAndDatPMC

I lost my dad to cancer in September of 2015 and returned to Florida to be closer to my remaining family. I’m still grieving and processing his passing. I miss my dad, Mr. Phil. He was my biggest supporter and my raw food buddy. I love you “D”.raisedbed_LFE

Now I’m living in Orlando, consulting full time at a juice bar called Juice’d. I’ve got a garden, fruit trees and even a worm farm. I plan on returning to more frequent posts, videos, recipes and more.

cuke_macroblueberries

Here’s some onion bread goodness made with a great dehydrator form from my friends who created Easy Chip Products. Check out the video and if you want a form of your own: Tell them “Chef Adam sent me.”

Raw Vegan Onion Bread with Easy Chip Products Form

Raw Vegan Onion Bread with Easy Chip Products Form

Ingredients

  • 3 C almond flour - ground fine
  • 3 sweet onions - 4 1/2 C pureed
  • 3 zucchini @ 2 1/2 C pureed
  • 2 apples @ 2 1/2 C pureed
  • 3 C sunflower seeds
  • 2 C sprouted buckwheat
  • 1 C cashews
  • 1/4 C psyllium or ground flax seeds
  • 1/4 C tamari or coconut aminos
  • 1 TB Himalayan salt

Instructions

  1. Place dry ingredients in blender or food processor and grind into flour. Transfer to a bowl.
  2. Cut up and blend remaining wet ingredients into a puree.
  3. Add puree to dry mixture and combine.
  4. Salt to taste.
  5. Mixture should be spreadable. If too runny add more ground flax or psyllium.
  6. Spread mixture onto drying sheets and score or use Easy Chip Products form.
  7. Dry in dehydrator at 115F for at least 10 hours. Flip off of drying sheets after 4 hours.
http://www.livefoodexperience.com/2016/05/raw-vegan-onion-bread-with-easy-chip-products-form/

Macadami_kiwi_pie2
Pie, Recipe

Epic Vegan Kiwi Pineapple Macadamia Pie

 

Macadami_kiwi_pie1   Greetings Health Fans,

Feast your eyes on this beauty of a raw vegan pie. It’s often difficult for me to eat something that looks so beautiful but the only thing better than how it looks is how it tastes.

Macadami_kiwi_pie5Don’t take my word for it though. Make one yourself. The crust features macadamia nuts and dates. The bottom layer has cashews, coconut milk and maple syrup. The top whipped layer uses the meat from young Thai coconuts blended with coconut milk and more macadamias. A layer of kiwi separates the bottom layer from the whipped goodness on top. The good news is that this pie is cruelty free, dairy-free and gluten-free. Follow the recipe below to experience your very own high pie-brational bliss.

Macadami_kiwi_pie3

Kiwi Macadamia Pie / Cheese Cake

Crust Layer:
1/2 cup dates (8) – pitted
1 C macadamias
1 C almonds
1/4 cup coconut flakes (add last)
1/4 tsp salt

Combine ingredients in food processor. Add coconut at the end and pulse in. Press crust mixture into pie pan or spring form.

Cheese Cake Layer:
2 C cashews soaked
1/2 C date (8) – pitted
1/3 C lemon/lime juice
1/3 C maple syrup
1/2 tsp salt
2 tsp vanilla powder
1/4 C coconut oil (melted)
1/2 C nut milk ( almond or coconut)

Combine in blender. Pour into crust and allow to set in freezer for 3 hours. Once set, add a layer of cut fruit of your choice. Return to the freezer.

Whipped Topping:Macadami_kiwi_pie2
1 1/2 C coconut milk
1/2 C macadamias soaked
Meat of 3 Thai coconuts
2 tsp vanilla powder
1/2 C maple syrup
3 TB coconut oil – melted

2 TB lecithin
Combine ingredients in blender adding lecithin last. Pour whipped topping onto frozen pie. Tap pie on counter to remove air bubbles. Set in freezer for 3 hours. Once set, decorate with fruit slices.

Allow to thaw for 30 minutes before cutting and serving.

Watch the videos for step by step instruction.

 

blog, Raw Food Adventures, Recipe

Keep Warm in Those Cold Months Raw Vegan Style

Greetings Health Fans,winter_shadow

Chef Adam checking during his winter travels. I have escaped to the West Coast for a little sunshine and fun times. Though I’ve been living in Michigan year round for the past 4 years, I still don’t care much for the winter months. Yes, the pristine white snow and the serenity of winter have their charm but I can enjoy these scenes nestled in a hammock or with my toes in the warm sand.

winter_teaStaying raw in the wintertime can be challenging especially if you’re going to be inflexible about things. Flexibility is your key to success. Hot tea and warming foods have been my saviors during the winter. During the cold months I still start my day off with 32 ounces of water with minerals or fresh lemon. The only difference is that I warm the water first. Not in the microwave though, I use an electric kettle. This warmth first thing in the morning makes a world of difference too. Also I make a point to eat fruits at room temperature and allow refrigerated food items to warm to room temperature before consuming them.

Skin brushing first thing in the morning has a warming effect. Rebounding is a year round staple but it’s especially useful in the wintertime to get the circulation going and warm up the body. Hot teas throughout the day are great for maintaining warmth. I make a point to have a variety of loose medicinal teas like reishi, pau d’arco, oat straw, cat’s claw, holy basil, mint and sarsaparilla on hand to drop into my French press and brew a custom tea that will support my immune system.

When all else fails I have something cooked in the crock pot. My favorites are sweet potato or any of the hard winter squashes. I like things simple and so I simply wash whatever I’m crocking, put it into the pot, set it on high and check back in 2 hours. Most folks like to cut their squash in half and scoop out the seeds. That’s easy enough to do but sometimes I throw the whole thing in and deal with the seeds once it’s been cooked.

To top the squash or sweet potato I like to make an enzyme and probiotic rich sauce using miso paste, some warm water, coconut oil and some spices. I hand mix these items in a small bowl and then pour them over what ever I’ve prepared. Here’s a basic recipe:

1 TB organic miso paste

1 TB coconut oil

2 TB hot water

1/4 tsp cinnamon or ginger

Combine ingredients in a bowl and pour over squash or sweet potato.

Where ever you are I hope you’re warm, safe and well nourished.

Keep it Live!

Adam