blog, Raw Food Adventures

Egyptian Pie… Oh My!

Egyptian Pie!

I’ve been back in Florida for a couple of weeks now. I’m happy to be home but missing my friends and family on the West Coast. The last day I spent in San Diego ended with a family feast with my aunt, cousins and friend Robyn. We put together some raw food delights as an offering for the evening’s meal. This is my Italian side of the family and they have an appreciation for delicious food. Back in the day I used to be quite a contender at the dinner table; devouring pasta, pizza, prosciutto and washing everything down with copious amounts of wine. Things have changed for me personally. Greens, veggies and fruits are at the heart of my diet and alcohol is a rarity unless it’s the trace amounts found in kombucha. That’s not to say we were going to go hungry. Robyn and I arrived in style with raw pizza, marinated veggies and an Egyptian Pie. The pizza crust was a simple combo of sprouted buckwheat, sunflower seeds, onion and spices. We topped it with a seed cheeze and marinated veggies. It came out kinda like a bruschetta. The veggie mix was tomatoes, cucumbers, zucchini, onion, garlic and fresh basil. All these ingredients were salted and allowed to drain and then I added some lemon juice and olive oil.

Pizza time

The Egyptian Pie is a recipe that I got from my first raw food teacher Francis. It’s listed in my recipe book Zen and the Art of Gadgeting as Egyptian Cake. We had to make some modifications to the recipe listed in the book. First of all the recipe says to use only soaked almonds to make the crust. What fun is that? We soaked then dehydrated the almonds then we added dates, cinnamon, orange zest and Himalayan salt to the crust. For the banana creme filling we added ginger, vanilla and orange juice. Robyn and I had fun reworking the recipe and making additions. Best of all was making lunch out of the leftovers from pie making. I’d have to say that this recipe is pretty easy, appealing to the eye and tasty. The addition of pomegranate and shredded coconut to top the  pie was perfection. At the end of dinner there was no pie left at all. It was a complete hit. Thanks Robyn for the brilliant idea to make it, thanks Francis for designing the recipe and thank you family for eating it.

Soup Night

My West Coast visit did not end there. I spent the next two days in Murrieta, CA with my cousin and his family. The weather in Murrieta is typically hot and dry in early October. Well exceptions were made for my visit. The day before I arrived it was sunny and 91F, the two days I was there it was overcast, rainy and in the 60s. I got blamed for bringing the weather. No worries though, it gave me time to make some tasty treats in the kitchen. The first night there I made a soup with hemps seeds, avocado, miso and a variety of veggies. The next evening we dined on egg-less egg salad and bell pepper pesto boats. Oh yeah, and I made ice cream with young Thai coconut and soaked cashews. It was good eating raw vegan style. I look forward to my next visit. Look for the egg-less egg salad recipe in my next post.

Keep it Live! Adam

blog, Raw Food Adventures, Recipe

Events Update – Post Cards from Europe

LFE Postcard
Wish You Were Here

I’ve updated the events page. There are lots of fun things happening this Spring, Summer and Fall. This is just an overview. I’m sure there will be more classes added to the mix in Jacksonville and around the state of Florida.

For more raw food support please visit and join the 80 Percent Raw online community. I am one of the featured chefs who contribute a recipe every month. Check out the recipes and vote on your favorite one. If you don’t have a favorite, just vote for me. Vote early, vote often. My contribution this month is a “Sweet Onion Bread” recipe that is perfect for snacking or making sandwiches… gluten free, cruelty free, guilt free and delicious. Next month (May) I’m contributing a dessert recipe. Actually I just finished making it and videoing the recipe. It’s a 2 layer parfait with a white chocolate, vanilla layer and a goji, lucuma layer. Look for it in May.

Visit the “store” and download Zen and the Art of Gadgeting if you haven’t already. I’d love to hear some feedback, book review, recipe review… anything.

As an incentive for “downloading and donating” I’ll send you a personalized postcard from my travels. Just send along your name and address to me after you’ve downloaded and donated. These donations help maintain the site and keep the content freely flowing. Stay tuned for my adventures in Europe.

Keep it Live!

blog, Raw Food Adventures

Yay! New Site is “Live”

Free Ebook - Zen and the Art of Gadgeting
Over 20 Live Food Recipes!

Adam here, sending out a quick post to let everyone know the New and Improved “Live Food Experience” is live. My favorite addition is the “video” page which has all of my Youtube videos in one place. There’s also something really cool in the “store”… actually it’s the only thing in the store at the moment. It’s a free ebook highlighting my journey into live foods and featuring over 20 recipes. I’d love to hear your feedback regarding both the site and the ebook.

Some excitement stuff  going on tonight down in Daytona Beach. I will be attending the Avant Garden event hosted by The Art Army and a guy named Perego. Sounds interesting, huh? If that isn’t enough I will be putting together a vegan raw/live food buffet at Julian’s Land Mark Restaurant in Ormond Beach, FL; famous for their steak and seafood.

The buffet will feature a Pad Thai style dish with an almond miso sauce, pesto stuffed bell peppers and chocolate mousse.

It should be quite an experience… more posts to come. Keep it Live!