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
This was an inspired creation using Irish moss blended with water, banana, pecans… nice little breakfast gadget. For those of you not familiar with Irish moss, it’s a see vegetable that can be used as a thickener. Flavor wise it doesn’t taste very good so you need to rinse it and then soak it for at least 2 hours prior to using it. I rinsed, soaked for 3 hours, then rinsed and stored 2 cups of Irish moss in the fridge for use through out the week. Even after all of that the Irish moss is not very appetizing. Irish moss works great as a thickener for pie fillings and for ice cream. The combo of Irish moss and blended chia make this porridge nice and fluffy. The recipe below serves 2.
1 C hot water
1/2 C pecans, almonds or pumpkin seeds – try a combo
1/4 C soaked Irish moss
1 TB chia seeds
1 TB maca
2 TB mesquite powder
2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt
Irish moss needs to be rinsed and soaked in advance. You can’t just throw Irish moss in the blender without prepping it first.
Blend water and Irish moss until smooth
Add remain ingredients and blend
Top with pecans, cacao nibs, raisins, bee pollen… whatever you like.
In this latest addition of The Live Food Experience I’d like to do a recipe recap from the Raw Food Villa open house and brunch that was held at Ronora Lodge in Watervliet, Michigan on Sunday, November 21st. Raw soup and mousse specialist Gary Pfeffer accompanied me on this road trip to Michigan. On the way up we stopped for the night in Asheville, North Carolina and visited The Laughing Seed to enjoy raw manicotti and kombucha on tap.
and Purify Thyself). The next leg of our journey had us stopping over in Walton, Kentucky to visit Suzy Hoseus (Healing Bipolar and Depression) and family. We were truly blessed to be able to hop scotch across the US from one raw friendly locale to the next. Our final destination was the little town of Watervliet, Michigan. Ronora Lodge was hosting the brunch and we were greeted with a kitchen full of granola, soaked nuts and seeds and a variety of sprouts. Raw food chef Steve Welsh got an early start on sprouting and dehydrating for the brunch on Sunday. The event menu featured breakfast treats like granola, banana vanilla chia porridge and fak’n bac’n. I made a couple of specialty teas to warm everyone from the inside out. Ganesh Café is my signature coffee substitute made with a blend of Reishi, Pau d’ Arco, cat’s claw and oat straw. A mixture of cacao powder, mesquite, maca, carob and cinnamon is added to the blend to give it chocolaty goodness. The second tea I made was a Chaga Spice Tea made with chaga, clove and cinnamon. For the event program in PDF form click the link. Raw Villa Open House
A recipe book featuring all these items and full color pictures is in the works. Stay tuned for your opportunity to purchase online version of the Raw Villa Recipes. Until then enjoy these recipes from the event.
Butternut Squash Soup
3 T South River Garlic Red Bell Pepper Miso – or other unpasteurized miso
3 C water
4 C chopped butternut squash
2 T fresh ginger
1/2 C kimchi or sauerkraut
3 T olive oil
3 T apple cider vinegar
1 jalapeño pepper
1 t Himalayan salt
Combine all ingredients in a high powered blended.
Gently warm on the stove top if you would like warm soup.
Sunny Sea Pate
2 C sunflower seeds – soaked at least 2 hours
1/4 C olive oil
1/2 C diced celery
2 T lemon juice
1 T dulse flakes
2 t apple cider vinegar
1/2 t salt
Place sunflower seeds and lemon juice in food processor with the “S” blade and process.
Add the remaining ingredients while the food processor is running.
Avocado Apple Gadget
1 apple – match stick cut
1 orange or ½ lemon – juiced
¼ C raisins
2 T gojis
1 T mesquite powder (optional)
2 t cinnamon
1 t maca (optional)
pinch of salt
Juice the orange or lemon in a bowl and add the gojis and raisins.
Cut up the avocado and apple and add it to the bowl.
Add the remaining ingredients and mash together.
Enjoy as a snack or meal.
1/2 C shredded coconut
2 T almond butter
2 T cacao nibs
2 T water
1 T mesquite
2 t maca
1 t cinnamon
pinch of salt
Place all ingredients into a bowl and mash together.
2 C almond mylk
3 dates – pitted
1 vanilla bean
2 T goji berries
1/4 C chia seeds
pinch of Himalayan salt
Blend the dates, banana and vanilla into the almond mylk.
Pour into a bowl and stir in chia, goji and salt.
Allow to sit for 30 minutes occasionally stirring.
Add more water or nut mylk if porridge is too thick.
2 C walnuts or pecans
½ C carob or cacao powder
¼ C maca
1 C dates – pitted
1/4 C maple syrup
2 t cinnamon
¼ t sea salt
Combine all the ingredients in a food processor except maple syrup.
While the food processor is running add the maple syrup until brownie mix begins to bind together.
Dust a small casserole dish or cookie sheet with maca or cacao powder and then press the mixture flat. The goal is to have a 1 inch layer of brownie.
Cut into squares and chill in the refrigerator.
For those of you that are living to know how to make Gary’s Chocolate Mousse, you can either wait until the recipe book is finished or you can join The Living Food Network. Once you’ve registered, Gary will send you the mousse recipe… membership does have its privileges. High resolution copies of any of these pictures and others from the event can be viewed and purchase here.
That’s all for now. Be safe, stay warm and Keep It Live!