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.
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.
Aloe vera is a plant almost everyone is familiar with and that many have growing in and around their home. If looked at as only an ornamental or at most a topical treatment you do yourself and aloe a great disservice. I lifted this information from www.herbwisdom.com…
Aloe vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body’s systems. Numerous studies worldwide indicate that aloe vera is a general tonic for the immune system, helping it to fight illness of all kinds. Various research studies are underway to explore the potential of aloe vera components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes.
So here’s goo that most peoples interaction with is to squirt it from a bottle after it has been processed and colored green or blue and spread it all over their newly acquired sunburn. It’s cheap, abundant and easily grown and harvested yet the masses prefer their aloe off the shelf, processed, colored and in a bottle. Time to take full advantage of this natural healer. If you have a plant, harvest the leaves. If you don’t, get one or find a friend who has one and harvest their leaves. Read the quote above again and click on the link and read further if you like. We’re talking cancer, HIV and diabetes… and that’s just an overview. Aloe could potentially clear you of all your past parking tickets and return your overdue books to the library.
The video shares my personal method of cutting and eating aloe. Enjoy… and Keep It Live!
Green Funions are this years black but they’re also cheap and habit forming so they could be this years crack. About twice a month I turn my2 room beach shack into a green funion lab. The procedure for making them is relatively painless if you don’t mind crying your eyes out and keep your fingers clear of the V slicer blade. The crying can be minimized by opening some windows and running the fan but you’re on your own with the slicing skills.
What are green funions you ask? They’re an addictive dehydrated snack… basically breaded onions. The breading is a combo of ground nuts/seeds, nutritional yeast, mesquite, spirulina and salt. Green funions get there signature green color from spirulina. You could dust them with tumeric and have yellow funions I suppose… the skies the limit.
Once the onions have been sliced I salt them and mix them thoroughly. This softens them up and mellows them out. I let them sweat while I make the breading.
Next the breading gets added little by little, mixing it in and coating the onions. Often I’ll end up with left over breading that gets bagged up for the next batch.
Using tongs or my hands, I put the breaded onions directly on dehydrator screens. If you use your hands you must resist the temptation to suck your fingers until you are completely finished. Hold all phone calls and be careful not to wipe your hands on your clothes or the drapes… crack making… er… I mean funion making can get messy if you’re not careful.
About 20 medium sized onions will fill a 9 tray dehydrator.