How To, Recipe

Miso Madness

Miso_reduce_cancer

It’s no secret that I’m a huge miso fan. I use miso in dressings, sauces and on almost daily basis in my almond miso spread. My preferred miso of choice is chickpea miso either from South River Miso or Miso Master. Both brands are organic and GMO-free. When shopping for miso, look for it in the refrigerated foods section of the health food store. Your average grocery store will not have miso unless it’s an Asian market. Miso seems to be a food item only appreciated by those with an Asian upbringing or those aware of the importance of fermented foods.

Chickpea_Miso

Miso is my favorite of all the ferments because of its flavor, functionality and superfood status. Miso is a fermented bean paste that most people are familiar with in the form of miso soup. The soup, being made with boiling water is unfortunately dead. There’s no need to kill your miso in the process of making soup. Especially considering the time invested in making this living food which is anywhere from 3 months to 3 years. Heating water to 150F and allowing it to cool will make soup that is warm and alive. Miso has many endearing qualities. For starters it takes an indigestible protein source – beans, legumes and pulses – and makes them digestible. The bean most commonly used to produce miso is soybean. Because of GMO (genetically modified organisms) concerns, one must be sure to purchase organic miso products to insure that you are not consuming a food containing genetically modified ingredients. I am a fan of chickpea miso, which has no soy in it at all. Miso must be unpasteurized to retain its health benefits. Miso powders are not a substitute to vibrant living unpasteurized miso paste. Miso has a hearty salty flavor with earthy undertones that are dependent on the ingredients used to make it. Dark misos are heartier and make wonderful additions to savory recipes while light misos are salty and slightly sweet allowing them to be used in milder creations.

In Asian countries like China, Korea and Japan; miso and fermented vegetables are a traditional daily staple. In some households they are served with every meal.

South_River_MisoMiso contains Lactobacillus like other friendly ferments. This probitoic has been shown to protect against E. Coli, Salmonella and Shigella. Another beneficial characteristic of unpasteurized miso is its ability to detox heavy metals and radiation from the body. Miso is a enzyme rich, protein dominant food containing all the essential amino acids. Miso contains omega-3 fats as well as lecithin, which is an emulsifier. This combination allows miso to balance cholesterol in the body. Miso is also a great source of calcium and B vitamins. Its salty taste allows you to use it in place of salt in many recipes.

Enjoy this miso marinade recipe and video. I hope you can join me at one of our upcoming retreats and Camp Rawnora in Michigan. The marinated asparagus is sure to be delicious. Keep it Live!

Wild Asparagus
Wild Asparagus

 

 

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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.

 

 

 

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Raw Update from Camp Rawnora and Chef Adam

Goshen, IN Meetup

Greetings to all you health crusaders out there.

There’s a lot going on in these parts… workshops, retreats, potlucks… oh my! And don’t forget the Saturday farmer’s market in St. Joe, MI.

The Herald Palladium, a local paper here in Michigan, did a feature this month on raw foods. They interviewed me regarding my experience with raw foods. Here’s the link: http://heraldpalladium.com/articles/2012/06/12/features/10257118.txt They also did a counter point interview with a “dietician/nutritionist” from a local hospital. I have yet to find a medical facility that has a decent grasp on nutrition. Read her interview and decide for yourself. I’m a little at odds with her recommendation of soy and canola oil… my stomach turns just thinking about it. This isn’t surprising considering many medical facilities give products like “Boost” to their patients considering it “healthy”. Here’s a snap shot of this “health” drink’s label… you decide.

Is this nutritious?

Second and third ingredients are sugar plus 5 obvious GMO ingredients and a whole chemical cocktail to follow… health drink? More like sick drink. Moving on…

I’ve been busy planting the gardens at Camp Rawnora and at Ronora Lodge. Half of the large greenhouse is planted with kale and tomatoes. I also constructed a couple of raised beds for tomatoes, kale, collards and tobacco (ceremonial).

The fruit tree crop was devastated here in Southwest Michigan due to warm weather in March which got the fruit trees blooming early only to get nailed by freezing temperatures in April. The berries are still in full effect along with melons that will be ripe in August… just in time for the Abundance Vortex weekend August 3-5. Mark your calendar, buy your ticket and pack your tent. This should be quite an event.

Here’s a tasty recipe and video to hold you over until your visit in August… Tropical chia fruit salad.

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Best raw stuffing? Best raw gravy? You tell me.

raw pumpkin pie

Hi all,

Here’s a quick post featuring 2 recipes I recently put together for a Raw Vegan Thanksgiving Potluck at Camp Rawnora. We had a wonderful turnout with raw dishes that were delish and beautiful. Some of the simplest dishes are the best like a corn chip and guacamole combo that one guest brought. Being the host I had to step up my game and turn out some dishes that were beyond delicious… I prepared a variation of Cafe Gratitude’s Pumpkin Pie recipe from their amazing recipe book I Am Grateful, also found in their dessert recipe book Sweet Gratitude. These books are the foundation for most of the raw food chef’s that are emerging each day. Master the recipes in these 2 books and you don’t need a chef training course… though it’s nice to get some instruction from a seasoned chef.

raw stuffing

Stuffing (aka: dressing) and Gravy were my 2 other menu items. Both of which I had a vague idea of how I’d reverse engineer them. For the stuffing I was looking for some way to keep it light and avoid making a nut gut bomb. A combo of almonds, walnuts and marinated portabello mushrooms was my solution. The way I did this recipe may be prohibitive for those wanting to do something quick and easy because I had stockpiled dried marinated portabella mushrooms which most people don’t have on hand. Here’s the trick… get dried mushrooms for the recipe and just add the ingredients that are in the marinade to the recipe like so…

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If anyone has taken a class or worked with me in the kitchen you know how I love to “sweat” veggies and use the juice that is removed in other recipes like soups and sauces. With the dressing/stuffing we’re sweating the veggies and using the juice in the gravy recipe. This keeps our stuffing from being soggy and this also adds flavor to our gravy.

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raw_mushroom_gravy
raw gravy on cauliflower parsnip taters

With the recipes out of the way, now it’s time for shameless self-promotion… If you liked these recipes you’re going to love the 13 recipes featured in the Raw 2012 Calendar from Camp Rawnora. Full color pictures and some amazing raw recipes to get you through the year… $10 to start with discounts for multiple orders.

Raw 2012 Calendar

Start off 2012 with a health retreat in Jamaica. Join me (Chef Adam Graham) and Chef John Rasmussen in Jamaica for a 8 day 7 night retreat (January 7-14th).

Jamaica Raw Retreat
Sun and raw food fun!