blog, Gadgets, Recipe

Berries, berries: blue, red, black…

blue berry farmBerry season is in full effect. We’ve got blueberries, mulberries, strawberries, red raspberries, black raspberries, black berries… peaches and apples are on the way as well.

Here’s an easy recipe that makes use of berries, avocado and your favorite superfoods.

mulberries

Berry Whipped Goodness

  • 1 C berries – frozen or fresh
  • 1 orange (peeled) or 1 peach (pitted)
  • 1/2 to 1 avocado
  • 1 TB spirulina, blue green algae or favorite green superfood blend
  • 1 tsp maca
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
  • pinch of salt
  • 1/2 frozen banana – optional

Blend all ingredients smooth. Add water if too thick. Top with berries and granola.

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

Cooling off in Michigan

Harvest Health
Harvest Health, Hudsonville, MI

The chill is upon us in Michigan. The tomato and pepper plants are showing signs of frost damage so it’s time harvest everything off the vines. I finally got around to harvesting my sweet potatoes. Not too shabby for a first attempt. They’re a pretty low maintenance crop which I plan on doing again next year. It would be ideal to grow kale and onions in massive amounts next year so I can turn out kale chips and g’dunions for the markets.

The past few weeks have a been a whirlwind of events. There were book signings, demos, lectures, Gabriel Cousens, Will Tuttle, Art Prize, TV appearances and a raw yoga retreat. Pictures, videos and links are all below.

There is one last event on the Camp Rawnora schedule and that’s another Raw Food Yoga Camp from Oct. 14-16th. Don’t fret about the cold weather, last time we had warm butternut squash soup, pizza and hot apple pie.

Take Five – Grand Rapids – Bomb Dot Com Brownie

With things winding down here at Camp Rawnora in Michigan, it’s time for me to head back down south to Jacksonville, Florida. I’ll be there just in time for the 2nd annual Northeast Florida Vegetarian Festival. I’ll once again be doing a food demo. I’ll also have books and goodies available for purchase. What will the rest of fall and winter hold for me? Who knows at this point. Any suggestions out there? Have Vita-mix, will travel.

Enjoy this Chia In a Jar recipe featured in my book The Complete Idiot’s Guide to Raw Food Detox:

[amd-zlrecipe-recipe:6]

blog, How To, Recipe

Brazil Nut Breakfast Porridge

On those cool (or cold, depending on where you are) winter mornings it’s nice to start out the day with something warm in your belly. Before you go and boil, toast , pan fry or microwave your breakfast take a look at this tasty recipe for a breakfast cereal. I like to fill my 9-tray dehydrator with sprouted buckwheat and dry it for use throughout the month. The dry mixture of ingredients below can be prepared in bulk amounts in advance, that way all you have to do is scoop out the mix and add hot tea.

  • 6 brazil nuts – cut into chunks
  • 5 dried figs – cut off stem and dice
  • 2 T sprouted buckwheat
  • 1 T chia seeds
  • 1-2 T goji berries or raisins
  • 1 T mesquite
  • 1 T cacao nibs – optional
  • 1-2 t maca
  • 1 t carob
  • 1 t cinnamon
  • ¼ t Himalayan or sea salt
  • ½ apple – small dice or fine julienne cut or use a banana
  • ¼ C hot herbal tea

1.     Combine all the dry ingredients in a bowl.

2.     Add hot herbal tea of your choice and stir in. Allow to sit in the dehydrator or on the counter for 5-10 minutes.

3.     Cut up apple and mix in.

4.     Serve warm or chill it in the fridge.

There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.

If you get a chance… please take the time to donate to Auroville Raw Food Center

My last post featured my friend Ananda and her effort to raise funds for this noble project. She has recently updated me on the progress of the project and sent along pictures of many of her culinary creations… I’ve got some recipes too but you can only give away so much… time to pay it forward. Please donate if you can and read about Auroville, the Universal city in India.

Enjoy, stay warm and Keep it Live! – Adam