How To, Recipe

Collard Wraps with Sunflower Seed Tu-No salad

spring crocusGreetings Health Fans,

Happy spring to everyone. The gardens and greenhouses are coming alive here at Camp Rawnora. I’m really enjoying the wild foraging, looking forward to finding some morel mushrooms. The retreat season is underway here at the camp. Here are a few of our upcoming events:

Here’s a timeless classic the Tu-No salad collard wrap.

The recipe is pretty simple. Dulse, which is a sea vegetable, gives it the “tuna” taste. Other sea vegetables can be substituted. Sea veggies are a great source of trace minerals including iodine which is important for thyroid function.

Tu-No Salad

2 C sunflower seeds – soaked

1 – 2 T miso (organic, unpasteurized)

2 T apple cider vinegartu-no salad

2 T lemon juice

1/4 – 1/2 C olive oil

1/2 C onion – diced

1/4 C dulse flakes

1 C celery – diced

2 T capers – add at end

1 – 2 t paprika

1/2 t salt or to taste

Place all ingredients except the capers, onions and celery into the food processor and process smooth.

Transfer the mixture to a bowl and fold in the onions, celery and capers.

Serve in romaine lettuce or collard leaves with other fresh fixings.

 

blog, Raw Food Adventures, Recipe

“Zen” Available in Print

Zen in Print
Get your copy today!

Greetings Boys and Girls,

I wanted to make a quick post and let everyone know that “Zen and the Art of Gadgeting” is now available in print form. The magic of the internet has put self-publishing in the hands of the masses. I used the online service from Createspace to put together the print version of “Zen”. It was pretty easy, especially since I had the ebook completed. The published version is printed in color and has a full color glossy cover. The purchase price is $15. Click the link to access the purchase page.

I also made the decision to charge $6 to download the ebook. This will help to keep my cupboards stocked with goji berries and spirulina. I hope most of you took the opportunity to download it for free. When I’m not working on this self-publishing endeavor I’ve been moving forward with my other recipe book, “The Live Food Experience: Book 1”. I’ll be sure to let everyone know when it is available.

Did you hear that Oprah Winfrey is giving away a talk show? Yes Oprah is having a contest on her “My Own” website in which people submit ideas for their own talk show. Watch my submission and give it a vote, maybe we can get a truly health conscious show on TV. It’s a long shot but crazier things have happened.

No post is complete without a tasty recipe…

Summer Sea Veggie Salad

  • 1/4 C dry dulse
  • 1/4 C dry hiziki
  • 1 medium sized sweet onion – diced
  • 1 yellow squash or zucchini – diced
  • 1 apple – matchstick cut
  • 1 avocado – cubed
  • 4 celery sticks – diced
  • 1 t lemon juice or apple cider vinegar
  • 1/4 t Himalayan salt

Miso Sauce

  • 2 T chick pea miso or other unpasteurized miso
  • 2 T olive oil
  • 2 t tamari
  • 2 t apple cider vinegar
  • 1 t red pepper paste
  1. Place sea veggies in a bowl and soak for 30 minutes.
  2. Cut the onion and lightly salt. Set aside in a small bowl.
  3. Prepare other ingredients by hand or use a mandolin to slice. Place in large bowl.
  4. Add onions to larger bowl.
  5. Rinse sea vegetables and add to large bowl.
  6. Prepare sauce in a blender or hand mix in bowl or jar. Pour over salad and serve.