How To, Recipe

Miso Madness

Miso_reduce_cancer

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 have miso unless it’s an Asian market. Miso seems to be a food item only appreciated by those with an Asian upbringing or those aware of the importance of fermented foods.

Chickpea_Miso

Miso is my favorite of all the ferments because of its flavor, functionality and superfood status. Miso is a fermented bean paste that most people are familiar with in the form of miso soup. The soup, being made with boiling water is unfortunately dead. There’s no need to kill your miso in the process of making soup. Especially considering the time invested in making this living food which is anywhere from 3 months to 3 years. Heating water to 150F and allowing it to cool will make soup that is warm and alive. Miso has many endearing qualities. For starters it takes an indigestible protein source – beans, legumes and pulses – and makes them digestible. The bean most commonly used to produce miso is soybean. Because of GMO (genetically modified organisms) concerns, one must be sure to purchase organic miso products to insure that you are not consuming a food containing genetically modified ingredients. I am a fan of chickpea miso, which has no soy in it at all. Miso must be unpasteurized to retain its health benefits. Miso powders are not a substitute to vibrant living unpasteurized miso paste. Miso has a hearty salty flavor with earthy undertones that are dependent on the ingredients used to make it. Dark misos are heartier and make wonderful additions to savory recipes while light misos are salty and slightly sweet allowing them to be used in milder creations.

In Asian countries like China, Korea and Japan; miso and fermented vegetables are a traditional daily staple. In some households they are served with every meal.

South_River_MisoMiso contains Lactobacillus like other friendly ferments. This probitoic has been shown to protect against E. Coli, Salmonella and Shigella. Another beneficial characteristic of unpasteurized miso is its ability to detox heavy metals and radiation from the body. Miso is a enzyme rich, protein dominant food containing all the essential amino acids. Miso contains omega-3 fats as well as lecithin, which is an emulsifier. This combination allows miso to balance cholesterol in the body. Miso is also a great source of calcium and B vitamins. Its salty taste allows you to use it in place of salt in many recipes.

Enjoy this miso marinade recipe and video. I hope you can join me at one of our upcoming retreats and Camp Rawnora in Michigan. The marinated asparagus is sure to be delicious. Keep it Live!

Wild Asparagus
Wild Asparagus

 

 

Simple Miso Marinade

Ingredients

  • 3 T Miso
  • ¼ C lemon juice
  • ¼ C olive oil
  • 2 t palm sugar or agave
  • 1 t tamari
  • 1 clove garlic – pressed

Instructions

  1. Blend all ingredients together.
  2. Use this marinade on mushrooms and veggies.
  3. Place items to be marinated in a sealable container and cover.
  4. Seal container and shake vigorously.
  5. Refrigerate if you plan on marinating for more than 2 hours.
http://www.livefoodexperience.com/2013/04/miso-madness/

blog, Raw Food Adventures

Mango Impossible…

mango

The tan from my Jamaica trip is quickly fading but the memories and videos are still there to remind me of the fun in the sun that I will be having again next year at January in Jamaica 2013. Will you be joining me? Details to come. Speaking of details, we’re putting together the schedule of events for Camp Rawnora for 2012. Be sure to visit the Camp Rawnora site to find out what’s uncooking. We’ve got a Spring Detox Weekend and Forage scheduled for April and 5 Day Cleanse/Detox on the calendar for May… Weight Loss Camp in June… just check the calendar, more details to come.

Enjoy these mango factoids and the video from Jamaica below…

  • Mangoes originated in India and eventually spread from there throughout the globe.
  • They contain high amounts of vitamin C, A, B6, other B vitamins, prebiotic fiber, potassium, copper, amino acids, beta carotene and a variety of antioxidants.
  • 2 chemicals in mangoes (triterpene and lupeol) have been shown effective against prostate and skin cancer.
  • Mango skin and leaves contain the chemical urushiol  which is also present in poison ivy and poison oak. This accounts for many people having an allergic skin reaction to mango.

mango cut

 

 

blog, How To, Raw Food Adventures, Recipe

Mousse on the Loose – Avo Chocolate Mousse

Julian's Ormond Beach Sign
Vintage Kitsch

I had quite a wild weekend of food preparation and fun. Actually things started rocking for me on Friday when I drove down to Ormond Beach, FL for an Art Army meetup event at Julian’s Landmark Restaurant. Let me say first off, a big thank you to Keith for driving down with me and being my “most humble assistant”… best assistant ever! For those of you that have been to Julian’s you’ll understand what I mean when I say that the place is a surreal experience. Julian’s exists in a wormhole that keeps it suspended in the Tiki Bar Rat Pack Era. The decor of Julian’s is authentic, it’s gotta be because who in their right mind would replicate it. Don’t get me wrong, kitsch is cool, the  panoramic 30 foot wide Hawaiian Luau mural is priceless. The mural alone was worth the drive.

Luau Mural at Julian's
Authentic Mural

Our task, Keith and I, was to rock out a raw buffet for the Art Army event that kicked off at 8pm that evening. The menu that was planned was Pad Thai noodles made from zucchini, yellow squash and carrot topped with an yummy-liscious almond miso sauce. We also prepared walnut pecan pesto stuffed bell peppers, mixed green salad and a mack’in bowl of avocado chocolate mousse.

I’ll be posting video from the festivities, but first I’d like to share an avo-chocolate mousse video I recorded this summer. Enjoy!

blog, Raw Food Adventures

Yay! New Site is “Live”

Free Ebook - Zen and the Art of Gadgeting
Over 20 Live Food Recipes!

Adam here, sending out a quick post to let everyone know the New and Improved “Live Food Experience” is live. My favorite addition is the “video” page which has all of my Youtube videos in one place. There’s also something really cool in the “store”… actually it’s the only thing in the store at the moment. It’s a free ebook highlighting my journey into live foods and featuring over 20 recipes. I’d love to hear your feedback regarding both the site and the ebook.

Some excitement stuff  going on tonight down in Daytona Beach. I will be attending the Avant Garden event hosted by The Art Army and a guy named Perego. Sounds interesting, huh? If that isn’t enough I will be putting together a vegan raw/live food buffet at Julian’s Land Mark Restaurant in Ormond Beach, FL; famous for their steak and seafood.

The buffet will feature a Pad Thai style dish with an almond miso sauce, pesto stuffed bell peppers and chocolate mousse.

It should be quite an experience… more posts to come. Keep it Live!