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

Pawpaw, paw paw, papaw… have you heard of it?

Coconut yoghurt and persimmon breakfast
Coconut yoghurt and persimmon breakfast

Winter has well established itself here in Michigan with snow on the ground and temperatures below freezing. It seems that only a week ago I was trekking through the Rawnora landscape in search of pawpaws. What’s a pawpaw you say? That’s a fair question to ask considering this native fruit is relatively new to me as well.

pawpaw_on_treePawpaw, Latin name asimina triloba, is the largest indigenous fruit in North America. The pear-sized fruit resembles a light green mango in appearance though some fruit bulge at each end looking more like a green Mr. Peanut. The flesh of the fruit it light yellow and has smooth custard like consistency. Each fruit contains 6 to12 black seeds. Pawpaw’s flavor reminds me of banana and mango with hints of vanilla. Some local names given to this native food are Ozark banana, Indiana banana, wild banana, Kentucky banana, banango… Are you noticing a pattern?

pawpaw_comparison
2 varieties of pawpaw

There are multiple varieties of wild growing pawpaw. Their fruits vary in size, color, skin thickness, flavor and number of seeds. Here at the camp we are fortunate enough to have a very juicy and tasty variety of pawpaw. The closest relative of the pawpaw grows in the tropics. Pawpaw is related to soursop, sweetsop cherimoya and other Annonaceae family trees… all of which I love to eat. Unfortunately these guys only grow far, far away.

Soursop in Jamaica
Soursop in Jamaica

Both the pawpaw tree and fruit have complex chemical properties that have both health and agricultural applications. Compounds known as acetogenins in the leaves, twigs and bark of the pawpaws are a natural insecticide and show anti-cancer properties. Pawpaw fruit is higher in protein than most fruits and is also rich in fatty acids. Caprylic acid (octanoic acid) in pawpaw fruits is a compound shown effective against bacteria infection and is also used in supplements taken to suppress candida.

Enjoy this pawpaw hunting video from October of this year and stay tuned for my next post where I’ll show you how to make a pawpaw pie.

blog, Recipe

Raw Vegan Sham-Rawk Shake

Sham_rawk_shake
No waste in this shake

This month I caught a glimpse of a highway billboard featuring an over-sized Shamrock Shake and it made me think of the dark days when ignorance was bliss and industrial waste was food. Those days are gone but not forgotten and I imagine that the Shamrock Shake of my youth was actually a little healthier than the current incarnation. Regardless, I was inspired to make a recipe that is a tribute to the green minty sludge I was so eager to drink down in my youth. This version is made with all top shelf ingredients and is possibly a shake you could thrive on for the rest of your life.

Keep in mind I have switched out petro-chemical food coloring, polysorbate 80, wood pulp, sodium benzoate and mono/poly-glycerides with real food ingredients. Besides, I wouldn’t even know which aisles of the grocery store to find sodium benzoate and polysorbate 80.

I’d like to extend an open invitation for all of you out there to visit me at Camp Rawnora, a raw food wellness center in Watervliet, Michigan. Weekend retreats start in April. Find out all the details at the Camp Rawnora website.

Raw Vegan Sham-Rawk Shake

Raw Vegan Sham-Rawk Shake

Ingredients

  • Sham-Rawk Shake
  • 2 C water or seed milk
  • 1/4 C hemp seeds - if not using pre-made nut milk
  • 3 oz @ 3 Cups spinach
  • 2 TB chia seeds
  • 8 oz @ 1 1/2 C frozen banana
  • 2 tsp maca
  • 1-2 TB Vitamineral Green or Spirulina or Chlorella
  • 1-2 TB palm sugar or agave or maple syrup
  • 8 mint leaves
  • 4 drops mint extract
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 tsp cacao nibs - topping

Instructions

  1. Blend the water, hemps seeds and chia first. Blend smooth.
  2. Add the remaining ingredients and blend.
  3. Pour into a glass and decorate with cacao nibs and mint leaves.
  4. Substitute avocado for banana and use a low-glycemic sweetener instead of palm sugar if you are on a low/no sugar diet.
http://www.livefoodexperience.com/2013/03/raw-vegan-sham-rawk-shake/

 

blog, Raw Food Adventures, Recipe

Autumn Adventures – Orlando and Jacksonville VegFests

During my recent travels I had the honor of being a demo chef at both the Central Florida and North Florida VegFests. I have to say both events were great fun and I met some amazing people as well. I wore my new favorite shirt to both festivals (GMO, OMG, WTF are we eating?). The shirt was a hit with the crowds, receiving supportive comments and even photo ops.

As many of you know there was a huge ballot initiative in the state of California to label GMO’s; Prop 37. Even though the “informed” majority around the world would like to know what is in there food, it was the uninformed majority that won the vote by a slim margin – 47% Yes, 53% no. $45 million was spent by big business (Monsanto, Cocao-Cola, Kellog, General Mills, Dupont…) to misguide the public into voting “No on Prop 37”. This isn’t just an “informed consumer” exaggerating the facts. The “Vote No on 37” campaign was rife with fraudulent claims and outright lies to the extent that criminal complaints were filed with the FBI. Companies like monsanto are no stranger to lies and deception. It’s unfortunate that the public wasn’t able to see past those lies though. Of course there is the possibility that the vote was rigged. Consider this, with in 2 hours of the polls closing the results of voting on Prop 37 were announced with 15 million uncounted votes remaining. How does that work?

Well, enough of politics for now. I do encourage you to learn about what’s in your food and the threat that GMO’s pose to people and the planet. I’ll keep doing my part of educating and illuminating along with you spreading the information as well. Here are my Good Morning Jacksonville appearances on First Coast News from November 3rd. My GMO/OMG/WTF t-shirt ruffled some feathers at the station so the segments never made it on to their website. I was asked to change my shirt after the first segment, which I happily did. The probably didn’t care for my “Be the change you want to see in the world” shirt either. Oh well, that won’t stop me from living my truth. Enjoy the “no bake brownie” and “avocado apple gadget”. Both featured in The Complete Idiot’s Guide to Raw Food Detox.