Raw Vegan Onion Bread with Easy Chip Products Form

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. 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…

Collard Wraps with Sunflower Seed Tu-No salad

Greetings Health Fans, Happy spring to everyone. The gardens and greenhouses are coming alive here at Camp Rawnora. I’m really enjoying the wild foraging, looking forward to finding some morel mushrooms. The retreat season is underway here at the camp. Here are a few of our upcoming events: Spring Cleanse 2014 Vegan Raw Food Chef 2 June/July Juice Feast Here’s a timeless classic the Tu-No salad collard wrap. The recipe…

Kale Does the Body Good… pass it on

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…

Miso Madness

It’s no secret that I’m a huge miso fan. I use miso in dressings, sauces and on almost daily basis in my almond miso spread. My preferred miso of choice is chickpea miso either from South River Miso or Miso Master. Both brands are organic and GMO-free. When shopping for miso, look for it in the refrigerated foods section of the health food store. Your average grocery store will not…