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Cooling off in Michigan

Harvest Health
Harvest Health, Hudsonville, MI

The chill is upon us in Michigan. The tomato and pepper plants are showing signs of frost damage so it’s time harvest everything off the vines. I finally got around to harvesting my sweet potatoes. Not too shabby for a first attempt. They’re a pretty low maintenance crop which I plan on doing again next year. It would be ideal to grow kale and onions in massive amounts next year so I can turn out kale chips and g’dunions for the markets.

The past few weeks have a been a whirlwind of events. There were book signings, demos, lectures, Gabriel Cousens, Will Tuttle, Art Prize, TV appearances and a raw yoga retreat. Pictures, videos and links are all below.

There is one last event on the Camp Rawnora schedule and that’s another Raw Food Yoga Camp from Oct. 14-16th. Don’t fret about the cold weather, last time we had warm butternut squash soup, pizza and hot apple pie.

Take Five – Grand Rapids – Bomb Dot Com Brownie

With things winding down here at Camp Rawnora in Michigan, it’s time for me to head back down south to Jacksonville, Florida. I’ll be there just in time for the 2nd annual Northeast Florida Vegetarian Festival. I’ll once again be doing a food demo. I’ll also have books and goodies available for purchase. What will the rest of fall and winter hold for me? Who knows at this point. Any suggestions out there? Have Vita-mix, will travel.

Enjoy this Chia In a Jar recipe featured in my book The Complete Idiot’s Guide to Raw Food Detox:

[amd-zlrecipe-recipe:6]

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Brazil Nut Breakfast Porridge

On those cool (or cold, depending on where you are) winter mornings it’s nice to start out the day with something warm in your belly. Before you go and boil, toast , pan fry or microwave your breakfast take a look at this tasty recipe for a breakfast cereal. I like to fill my 9-tray dehydrator with sprouted buckwheat and dry it for use throughout the month. The dry mixture of ingredients below can be prepared in bulk amounts in advance, that way all you have to do is scoop out the mix and add hot tea.

  • 6 brazil nuts – cut into chunks
  • 5 dried figs – cut off stem and dice
  • 2 T sprouted buckwheat
  • 1 T chia seeds
  • 1-2 T goji berries or raisins
  • 1 T mesquite
  • 1 T cacao nibs – optional
  • 1-2 t maca
  • 1 t carob
  • 1 t cinnamon
  • ¼ t Himalayan or sea salt
  • ½ apple – small dice or fine julienne cut or use a banana
  • ¼ C hot herbal tea

1.     Combine all the dry ingredients in a bowl.

2.     Add hot herbal tea of your choice and stir in. Allow to sit in the dehydrator or on the counter for 5-10 minutes.

3.     Cut up apple and mix in.

4.     Serve warm or chill it in the fridge.

There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.

If you get a chance… please take the time to donate to Auroville Raw Food Center

My last post featured my friend Ananda and her effort to raise funds for this noble project. She has recently updated me on the progress of the project and sent along pictures of many of her culinary creations… I’ve got some recipes too but you can only give away so much… time to pay it forward. Please donate if you can and read about Auroville, the Universal city in India.

Enjoy, stay warm and Keep it Live! – Adam

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2 Layer Vanilla Goji Parfait

Vanilla Goji Parfait

Hi Ya’ll,

I’m back from my travels and have a video to share… it’s a little late because it’s the recipe from my May submission to 80 Percent Raw. Enjoy this easy dessert recipe in which I use chia gel, coconut meat and coconut water as the base. I’m a big fan of chia seeds and they’re not only really healthy but they also work very well as a thickener in dessert recipes. I often use chia gel as a substitute for Irish moss. Have fun with the recipe and let me know what you think.

  • 1/2 C Young Thai coconut meat
  • 1 C coconut water
  • 1/4 C palm sugar
  • 1/2 C water – for soaking chia
  • 2 T chia seeds
  • .5 oz cacao butter / 2 T
  • 2 vanilla beans – scraped or 2 t of extract
  • 2 T lucuma
  • 2 T goji berries – soaked
  • 2 t cinnamon
  • pinch of salt
  1. Start by placing the chia seed in a small jar or bowl and covering them with a 1/2 Cup of water. Stir the mixture and allow to sit for at least 20 minutes.
  2. Add the coconut water, chia gel and palm sugar to the blender. Blend smooth.
  3. Add the coconut meat and a pinch of salt to the blender and blend smooth.
  4. Pour half of the mixture into a separate container.
  5. Split and scrape vanilla beans or use 2 t of extract. Add to blender along with cacao butter.
  6. Blend smooth. You can warm cacao butter in the dehydrator to help it to mix evenly.
  7. Pour cacao butter vanilla mixture into glasses.
  8. Add a layer of gojis or cacao nibs to the top.
  9. Place glasses in the freezer to set for 1 hour.
  10. Continue by adding the remaining mixture to the blender and adding the lucuma, cinnamon and soaked goji berries. Blend smooth.
  11. Layer goji lucuma mixture on top of the chilled cacao butter vanilla mixture.
  12. Chill in the refrigerator or freezer before serving.
  13. Decorate with gojis, cacao nibs or fresh berries.
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Maple Chia Porridge

Got Snow?

My visit to Canada introduced me to many new flavors and experiences. Aside from the obvious differences between Northern Ontario and North Florida, like the weather and landscape, there was chaga tea, maple syrup and my new favorite ingredient maple butter; a creamy maple product made from cooking down the maple syrup, cooling it and then whipping it. Though maple syrup is a cooked product I feel that it is an acceptable addition to my kitchen quiver of ingredients. I’m already gadgeting ideas in my head of confectionery creations that I can make with maple products. Recently I made this yummy chia porridge using the ingredients listed:

  • 1/2 C chaga tea
  • 3 T chia
  • 2 T gojis
  • 1 T maple butter or agave, palm sugar
  • 1 T hemp butter or your favorite raw nut/seed butter
  • 1 T vanilla water -soaked vanilla beans blended in water
  • 1 T maca blend – maca, lucuma, mesquite, cinnamon
  • 1/4 C hot water
  • pinch of Himalayan salt

For this recipe you can use your favorite tea. Something with a bit of spice to it might be nice. Chaga has a mild and slight vanilla taste. Soak the chia and gojis in the tea or water in a bowl for a half hour. You can set things up to soak the night before and have it waiting for you in the morning. Take 1/4 C of the soaked chia and goji mixture and add it to the blender, add the hot water, hemp butter, vanilla, maca blend and salt. Blend smooth and add mixture to the chia mix remaining in the bowl. Mix everything together. You can sprinkle hemp seeds and cacao nibs on top.

That’s it, a yummy, warming, healthy, vegan breakfast creation that will blow your mind.

Maple Chia Porridge