Chef Adam checking in from Jacksonville, Florida. I had to escape the cold and snow of Michigan for a bit. Unfortunately the sun is hiding where I am in Florida but at least the temperatures are warm.
I want to let everyone know that the new 2014 Raw recipe calendars are available. They’re just as good as our past 2 calendars with 13 great recipes and beautiful color pictures. You can pick them up at Rawnora.com
Here’s a sample of one of the featured recipes… Avocado Apple Gadget
Winter has well established itself here in Michigan with snow on the ground and temperatures below freezing. It seems that only a week ago I was trekking through the Rawnora landscape in search of pawpaws. What’s a pawpaw you say? That’s a fair question to ask considering this native fruit is relatively new to me as well.
Pawpaw, Latin name asimina triloba, is the largest indigenous fruit in North America. The pear-sized fruit resembles a light green mango in appearance though some fruit bulge at each end looking more like a green Mr. Peanut. The flesh of the fruit it light yellow and has smooth custard like consistency. Each fruit contains 6 to12 black seeds. Pawpaw’s flavor reminds me of banana and mango with hints of vanilla. Some local names given to this native food are Ozark banana, Indiana banana, wild banana, Kentucky banana, banango… Are you noticing a pattern?
There are multiple varieties of wild growing pawpaw. Their fruits vary in size, color, skin thickness, flavor and number of seeds. Here at the camp we are fortunate enough to have a very juicy and tasty variety of pawpaw. The closest relative of the pawpaw grows in the tropics. Pawpaw is related to soursop, sweetsop cherimoya and other Annonaceae family trees… all of which I love to eat. Unfortunately these guys only grow far, far away.
Both the pawpaw tree and fruit have complex chemical properties that have both health and agricultural applications. Compounds known as acetogenins in the leaves, twigs and bark of the pawpaws are a natural insecticide and show anti-cancer properties. Pawpaw fruit is higher in protein than most fruits and is also rich in fatty acids. Caprylic acid (octanoic acid) in pawpaw fruits is a compound shown effective against bacteria infection and is also used in supplements taken to suppress candida.
Enjoy this pawpaw hunting video from October of this year and stay tuned for my next post where I’ll show you how to make a pawpaw pie.
Chef Adam here to share some green love. Kale is one of our favorite things to grow here at Camp Rawnora. We’ve got plants growing in 4 different gardens and we even have a wild patch growing next to the compost pile. Kale is a hearty leafy green that is related to cabbage, collards, broccoli and cauliflower. It’s so hardy that plants grown in the spring will typically survive through winter even when covered in snow. When spring comes around these plants will continue growing, eventually putting out flowers and then going to seed. Kale flowers are a tasty spring treat that are great in salads. Just be sure to leave some for the bees.
I use it salads, smoothies and of course to make kale chips. Kale has an astronomical amount of vitamin K which is the blood clotting vitamin. Take care when consuming kale if you are on blood thinners or are susceptible to blood clots.
Have you heard that kale is this years black? Actually this nutrient dense leafy green has been growing in popularity for the past decade. The health savvy and the hip have been onto kale for some years now because it’s a power house of nutrition like no other leafy green in the grocery store. Here’s some fresh content about kale from Jen Reviews https://www.jenreviews.com/kale/
Take a look at some of the cooked kale stats:
1.00 cup cooked (130.00 grams)
Keep in mind this is cooked kale. I don’t cook my kale, you lose too much goodness when you cook it. Blend it into a smoothie or massage with salt and eat it like a salad. It’s simple, just watch the video and then do it yourself… Keep it Live!
March Madness finally has meaning in my life once again and I’m not talking about watching college kids running around dribbling a ball either. March is typically the time that the maple sap starts flowing in Michigan and right now the flow is upon us. The picture above shows how the professionals tap a tree. This year I decided to actually tap some trees as well. My set up was a bit more creative and DIY, but I got the same results… gallons and gallons of maple tree sap. Watch the video below and see.Since tapping the trees I’ve been on a steady diet of maple sap for all of my hydration needs. If you have never experienced drinking a chilled glass of maple sap I encourage you to do so. The sap is 97-98% water when it comes out of the tree and from all appearances you would assume it is just plain water but you would be mistaken. It’s living water complete with organic minerals. The taste is crisp and refreshing with a slight maple syrup sweetness to it. I drink 2 glasses first thing in the morning. The first glass I drink straight and use it to throw back an MSM pill or 2. In the second glass I add some Oceans Alive marine phytoplankton. That’s the way to start the day. My only issue is that I have to keep the sap chilled in the refrigerator to keep it from spoiling. I’m not big on cold drinks in the middle of winter but I’m able to make this exception.
Here are some of the other creative ways I’ve integrated maple sap into my daily diet:
Smoothie base, use the sap instead of water
Tea base, I use an electric kettle, be sure to rinse it out because the sugar can collect inside the kettle
Raw granola and cookie recipes, I use the sap instead of water when making these recipes that will eventually be dehydrated
Kombucha starter base, my first attempt at this wasn’t exactly successful but I’m sure it was something I did and not the maple saps fault
Enjoy this video on how to harvest maple sap gadgetarian style. – Keep it Live!