blog, How To, Raw Food Adventures, Recipe

Mamey Sapote… good eat'n

Mamey Sapote
Mamey Sapote

For folks living out at the beaches of Jacksonville you may have noticed a new produce stand that has opened on Atlantic Blvd. just west of The Ditch and on the south side of the street. Peaches, boiled peanuts, veggies, local muscadine/scuppernong grapes and… mamey sapote? For those that are intimidated by new foods, have no fear, mamey is your friend. Mamey are native to Mexico but they have been transplanted to tropical and sub tropical climates like South Florida. The fruit can range from the size of a small avocado to up to a foot in length. The skin of the fruit is brown with the texture of flaky sandpaper. The fruit is ripe when it gives to slight pressure. The ripeness can be determined by slicing a thin layer of the brown skin off. If it reveals deep orange the fruit is ripe… light pink/green, let it ripen. Don’t rush a mamey and try to eat it when it’s firm or you may have an unpleasant experience. When unripe the flesh of the fruit it rubbery and very tannic… bitter tasting. A soft ripe mamey on the other hand is quite the magical experience. You can split it in half as you would an avocado. In the center of the fruit should be a medium sized seed. The  soft custardy flesh of the mamey has a vibrant orange/pink similar to that of a baked potato. Now comes the good part, the taste. Mamey reminds many of pumpkin pie with a dash of vanilla and almond extract. The flavor has been likened to sweet potato, cherries, chocolate and almonds. Eat it right out of the skin or add it to smoothies or ice cream recipes. Mamey is high in vitamin C, beta carotene, iron and fiber. The carb/fat/protein profile is 88%/8%/4%. Some might say a near perfect balance.

Recently I made a mamey gadget by scooping a medium sized mamey into a bowl and adding:

1 t maca, 1 T mesquite, 1 t carob, 1/4 C cashew pieces and a pinch of salt

The cashews add a cruchy surprise. It may take a little searching to find mamey in your area but it’s worth the hunt. Asian markets, flea markets are you best bet. If you happen to be in Jax and visit the produce stand on Atlantic, ask if they have any mamey and also encourage them to carry organic produce.

mamey and me
mamey and me
blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding… gone… part 2, the filling

Three bananas Johnny Utah, three.
Three bananas Johnny Utah, three.

I think it’s safe to say that the pie was a success. With little resistance the pie was happily consumed by the JaxRaw meetup members before it could melt in the sun. I will be posting a short video clip from the event but first I must share part 2 of 3 in the making of this yummy raw vegan pie. This filling is a modified version of some of the pie fillings that are listed in I Am Grateful, the amazing recipe book from Cafe Gratitude. I was looking for a pie filling that used Irish Moss. I did a combo of Irish moss and ground chia to thicken things up. Enjoy the latest video. As always, your feedback is appreciated.
Blessings, Adam

Banana Filling Recipe:
1 C water
.3 oz Irish Moss, soaked
3 T hemp seed
2 T ground chia seed
6 pitted dates
2 T lucuma powder
3 bananas
1 vanilla bean scraped
1 t salt

blog, How To, Raw Food Adventures, Recipe

Summer Spinach Soup

Fresh Produce
Fresh Produce

Down in Florida the local gardens are producing goodies in all shades of the rainbow. Recently I visited the local beaches farmers market and picked up some fresh produce. With my purchases spread out before me I saw a vision of soup, spinach soup and the rest is history. Enjoy this simple Summer Spinach Soup recipe.

2 Cups nut or seed mylk

1 Bunch of Spinach, rinsed and chopped

2 T chick pea miso

1 fresh tomato or 1/4 C soaked sundried tomato

6 black olives, pitted

1 T Mexican Seasoning Blend – cilantro, cayenne, black pepper, coriander, cumin

1 t cumin

salt to taste

Combine all ingredients in blender. Bleand until smooth. Transfer into a bowl. Garnish with diced veggies… corn, tomato, bell pepper, fresh herbs. Enjoy.

blog, How To, Raw Food Adventures, Recipe

Goji Beer-y in da House!

nice brew
nice brew

This weeks installment is a festive fermented beverage I lovingly refer to as Goji Beer-y. This is the second time I’ve made this drink since returning to Florida. The fermentation is done with vegan kefir grains called Kefir d’ Acqua. I came accross this treat while working out at the Tree of Life in Patagonia, Arizona. Props to Joshua who scored us the first batch of water kefir goodness. Goji Beer-y was almost a reality while out in Arizona but unfortunately Joshua placed his experimental goji berry batch in the oven to ferment assuming that would be a safe enough place in a house full of raw foodists. Unfortunately he didn’t take into account that using the stove top to heat water would raise the temp in oven thus increasing the pressure inside the goji berry brew. Long story short… there was an explosion, goji ferment juice all over the floor and inside the oven. The upside of this story is the RAWthrock house got their oven cleaned to a level beyond all expectations.  Once again, thanks to Joshua.

This friendly ferment is great because the process is relatively simple and can be completed with in 72 hours. I made the batch in the video using filtered water, kefir crystals, 1/2 C of raisins and a 3 oz of home made grape preserves. I figured I wasn’t going to use the jelly, I might as well feed it to the kefir. Goji Beer-y is bubbly, slightly bitter with a little goji sweetness.  These days it’s my non-alcoholic beer of choice. Details and direction for creating your own kefir ferments can be found at the link above.