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
After a 32 hour day of travel I arrived at my final destination in Malaga, Spain on April 9th. As the plane prepared to land I noticed the olive orchards surrounding the airport. Malaga is on the southern coast of Spain nestled along the Mediterranean sea. Thoughts of delicious local produce filled my head. One thing I was hoping was in season was cherimoya… I would soon find out. But first let’s cover the details of how a rawfooder survives a 32 hour travel day. First thing on the list is hydrating yourself the day prior to flying. I had a good amount of water the night before and the morning I was set to fly. Breakfast consisted of light miso soup. I pack ed 6 oranges and some carrots for my flight.
I was also equipped with goji berries, a bag of dates, cacao beans for stuffing into dates, spirulina powder and chlorella tabs. Water is one thing you can’t bring into the airport so hydrating foods are a must. Cucumbers, apples and even bell peppers make great travel foods. There’s a tendency to pack a bunch of dry fruits, nuts and seeds… this is counter to the whole hydration thing. It’s nice to also travel with a small container of Himalayan or sea salt. You can add a pinch of this to your water or use it on the foods you bring with you. I burned through all my food except for one orange before I had even gotten out of the states, thanks to a 6 hour layover in Philly. Before we took off for Europe I did purchase a couple of ripe bananas from one of the food pirates at the airport. This was the makings for a yummy creation that kept me satisfied as we crossed the Atlantic.
Here’s the procedure for what I have named “The Mile High Gadget”
Juice one orange into a bowl (I used an empty salad container from the in flight meal)
Place a handful of gojis into juice to soak for 10 minutes.
Stir in 1 T of spirulina powder.
Cut up 2 bananas and carefully mix with a spoon coating the banana.
Eat, Enjoy and be sure to smile at passengers and flight attendants who will cringe at your green teeth.
This was truly a satisfying feast. Often times I’ve done the Apple Avo Gadget on flights, this works just as well.
In Malaga, Spain I collected my bags and caught a bus to the city station where I caught a second bus to my final destination in the small coastal town of Benajarafe. I was surprised to see the Mediterranean with wind whipped waves. As the bus cruised along the coast I caught site of local surfers taking advantage of the waves. As I write this post I can look outside and see that the wind and waves have subsided to leave the Mediterranean that most people are familiar with.
Gabrielle Kirby met me at the bus stop in Benajarafe around 5pm. She is one of the members of the Servants of Love who organized this event. She and I met a couple years ago out at The Tree of Life. I had arrived just in time to get a quick swim in the pool and shower before the group orientation.
I was the one American amongst the group from Ireland. We all took turns introducing ourselves and sharing a bit about our interest in healthy living. It was great connecting with all of these lovely people that would become great friends over the next few days, but there was one thing on my mind and it was the magical rawfood dinner that we were about to enjoy. The main course was a Spanish style pizza on a flax and buckwheat crust topped with olives, peppers, mushrooms and a cheezy sauce. This was accompanied by a sprout salad, all of which had been grown in and brought from Ireland. To round out the entree there was cauliflower with a cashew cheese sauce. It was a delish feast indeed.
Dessert was the next thing on my mind… actually dessert is always on my mind. Fresh strawberries, coconut whip, fresh mint and a banana cookie finished things off on a sweet note. Needless to say after this amazing meal I was ready to recover from my travels. The excitement doesn’t end here. Tune in for the next installment from my adventures in Spain. Keep It Live!
For folks living out at the beaches of Jacksonville you may have noticed a new produce stand that has opened on Atlantic Blvd. just west of The Ditch and on the south side of the street. Peaches, boiled peanuts, veggies, local muscadine/scuppernong grapes and… mamey sapote? For those that are intimidated by new foods, have no fear, mamey is your friend. Mamey are native to Mexico but they have been transplanted to tropical and sub tropical climates like South Florida. The fruit can range from the size of a small avocado to up to a foot in length. The skin of the fruit is brown with the texture of flaky sandpaper. The fruit is ripe when it gives to slight pressure. The ripeness can be determined by slicing a thin layer of the brown skin off. If it reveals deep orange the fruit is ripe… light pink/green, let it ripen. Don’t rush a mamey and try to eat it when it’s firm or you may have an unpleasant experience. When unripe the flesh of the fruit it rubbery and very tannic… bitter tasting. A soft ripe mamey on the other hand is quite the magical experience. You can split it in half as you would an avocado. In the center of the fruit should be a medium sized seed. The soft custardy flesh of the mamey has a vibrant orange/pink similar to that of a baked potato. Now comes the good part, the taste. Mamey reminds many of pumpkin pie with a dash of vanilla and almond extract. The flavor has been likened to sweet potato, cherries, chocolate and almonds. Eat it right out of the skin or add it to smoothies or ice cream recipes. Mamey is high in vitamin C, beta carotene, iron and fiber. The carb/fat/protein profile is 88%/8%/4%. Some might say a near perfect balance.
Recently I made a mamey gadget by scooping a medium sized mamey into a bowl and adding:
1 t maca, 1 T mesquite, 1 t carob, 1/4 C cashew pieces and a pinch of salt
The cashews add a cruchy surprise. It may take a little searching to find mamey in your area but it’s worth the hunt. Asian markets, flea markets are you best bet. If you happen to be in Jax and visit the produce stand on Atlantic, ask if they have any mamey and also encourage them to carry organic produce.
Sequels are rarely better than the original but this may be an exception to the rule… well at least this video is shorter. I actually get my roll on. I ended up making a ridiculous amount of filling for these nori sticks. I rolled for about an hour and had only gone through a third of the mix. I recorded this towards the end once I had figured out this advanced rolling technique. If you’re going to roll nori sticks, invite some friends over and make a party of it. No sense in rolling alone. I’ll post my recipe for goji beer and then you got no excuses not to Rawk and Roll.