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, theĀ  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, 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, Raw Food Adventures

Viva Italia in Tallahassee

Viva Italia Eggplant Parm
Viva Italia Eggplant Parm

This week I had a blast visiting Tallahassee, FL to teach a live food class and host a dinner. The theme of the evening was Viva Italia which allowed me to connect with my Italian roots in a vegan raw food way. The menu was eggplant Parmesan, bell peppers stuffed with pecan basil pesto, zucchini and squash noodles with a hemp alfredo sauce, a fresh garden salad with sorrel, kale, baby lettuce and a fig tarragon vinaigrette… dessert was a avocado chocolate mousse that was off the charts. Thank you to everyone who helped and all those who attended. I can’t wait to do it again. Enjoy this clip from the festive event.

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.