Gadgets, Recipe

Banana Pecan Breakfast Gadget – Porridge

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
2 bananas
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.
Enjoy

Banana Pecan Porridge
Banana Pecan Porridge
blog, How To, Recipe

5 minute raw vegan banana ice cream

Spring PonyGreetings Boys and Girls,

Fun stuff happening up in Michigan. We have ponies being born and baby greens popping up. The wild foraging is in full effect with this early spring. Check out my post from last year on how to make stinging nettle pesto. Don’t worry, once you process the nettles, they no longer sting. Please visit the Camp Rawnora website to check out our upcoming events. No matter where you are in the world, we have room for you here at Camp Rawnora.

In the meantime here’s a raw food recipe for food processor banana ice cream. This is one of my evening favorites especially when I sit down to watch a movie on the big screen at the Camp Rawnora media room.

[amd-zlrecipe-recipe:13]

blog, How To, Raw Food Adventures, Recipe

The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper
Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet
Mango Banana Sorbet
blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding Dong Finale

Part 3 in the epic saga of Crust, Filling and Chocolate Sauce. May the Bliss be with you.

Chocolate Sauce:
1/2 C agave
2 T cacao powder
1 T mesquite powder
1 T lucuma
1 T carob
2 t agave powder
1 T coconut oil
pinch of salt