Chef Adam checking in from Jacksonville, Florida. I had to escape the cold and snow of Michigan for a bit. Unfortunately the sun is hiding where I am in Florida but at least the temperatures are warm.
I want to let everyone know that the new 2014 Raw recipe calendars are available. They’re just as good as our past 2 calendars with 13 great recipes and beautiful color pictures. You can pick them up at Rawnora.com
Here’s a sample of one of the featured recipes… Avocado Apple Gadget
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
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.
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.
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:
For those of you out there curious about opening young Thai coconuts, here’s a little how to video demonstrating the “finesse” technique. Other techniques include the “whacking”, “hacking”, “cracking” and “smacking”… none of which are featured during this video. The Live Food Experience does not take any responsibility for those who sustain injuries while attempting to open a coconut. If attempting to open a coconut for the first time be sure to use a quality sharp knife. Coconuts eat cheap knives for breakfast. Also be sure to have some one standing by un case of a coco-mishap.
If you have a Young Thai Coconut Experience you wish to share, be sure to post it in the comments below.