blog, Raw Food Adventures, Recipe

Raw Food Adventures in Jamaica

jamaica_rainbow
Rainbow at Natania's

Greetings from Jamaica… I wish you all could be here. As mentioned in earlier posts I am involved with a health and wellness retreat in Jamaica for most of January. So far the visit has proven to be quite an adventure. I’ve been staying at Natania’s Guest House in Westmoreland parish in the small town of Culloden. The place is right on the ocean front with a small sandy beach and Sandals Resort – Whitehouse as our neighbor across the water. I find it to be a bit ironic that we’d be teaching people how to eat for health and longevity across the water from a high end resort with little regard for any of these things.

ackeeAckee has been the big surprise of my visit. I was familiar with this food from a visit to Jamaica when I was 10 years old. What little I remember is that it looked like scrambled eggs when prepared and that it was poisonous if consumed unripe. “Can you eat it raw?” was the first question that came to mind and it turns out the answer is “yes” though most people don’t. Ackee is one of the few fruits with a high fat content (between 51-58%), 55% of the fat being linoleic acid (short chain omega-6 fats). Ackee has a neutral to savory taste and a firm, brittle texture when fresh that surrenders to mush over time. One of the yoga instructors at the retreat(Yoshi) had quite an affinity for raw ackee which he enjoyed eating with onion and Scotch bonnet peppers. His passion for ackee inspired me to create an ackee omelet with a Scotch bonnet pepper salsa. Enjoy the video and recipes… and Keep it Live!

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ackee omelet
Breakfast of Champs

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blog, Raw Food Adventures, Restaurant Review

Raw 2012 Calendar, Jamaica Retreat, LA Raw Reviews

Greetings boys and girls,

Blissings to you all as the holiday season approaches. Usually I have a lull in things to do as the holidays approach, not this year though. I’ve got a Thanksgiving potluck, a top secret raw Malibu mission in December and a Jamaica Retreat in January or is it a January Retreat in Jamaica? Oh yeah, and I can’t forget the Raw 2012 calendars, the holiday gift that keeps giving the whole year round. The calendar features 13 recipes complete with pictures and a virtual tour of Camp Rawnora. The calendars are priced to move at $10, with free shipping when you order 4 or more… as it says below.Raw 2012 CalendarNaughty or nice, anyone can benefit from having a Raw 2012 calendar… and if you’re really nice you can treat yourself to a Raw Retreat in Jamaica to start off 2012. Chase away the winter blues by basking in the sun while sipping coconut water at an ocean front villa in Jamaica. That’s only the beginning though, you’ll also receive hands on raw food training, fresh prepared meals, a visit to the famous YS waterfall and more. Just visit the events page or click this link to learn more about this event.

Jamaica Raw Retreat
Sun and raw food fun!

Now for some restaurant reviews… recently I visited LA to provide some juicing support for my friend Robyn who had her jaw wired shut as the result of a Sorority Weekend ATV accident in Mexico… girls gone wild, gone wrong. Robyn has a army of angels looking out for her and also a raw food chef. I cracked coconuts and made her green juice and in return she took me to 3 raw restaurants and watched me stuff my face as she sipped green juice through a straw. We visited Cafe Gratitude, Cru and Better Life Cuisine.

As I expected, Cafe Gratitude was amazing. If only I had known we were going, I would have fasted all day in preparation. Here’s a video review of our dining experience. I’ll be posting a review for Cru and Better Life shortly…. Keep it Live!

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. TheĀ  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 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