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Chef Adam’s Creations – Years in the Making

CAC site banner2Greetings Health Fans,

You may have noticed the new banner across the top of my website. It features the new logo for my food production business: Chef Adam’s Creations. This has been an on going process that has spanned a couple of years now. It’s a slow process, made even slower because I’ve been working on most of it on my own. Little by little things get done and now I’m finally unveiling the first snack items: Being Bites. This is a line of raw, vegan and gluten-free granola. Featured flavors are Pumpkin Seed Brittle, Cashew Curry Crunch and Almond Ginger Snap. All 3 have a unique flavor, are made with high quality ingredients and are super satisfying… some might say addictive.

3 Bags Being Bites

A friend once referred to my granola as “snack crack”. I take that as a compliment though I won’t be using it in my promotional materials.

3 Unique Flavors

Pumpkin_Seed_BrittlePumpkin Seed Brittle – *sprouted pumpkin seeds, coconut, *sprouted buckwheat, *cacao nibs, *coconut palm sugar, *ground chia seeds, *maca powder, *agave powder, Himalayan salt, *crushed vanilla bean.

*Organic Ingredients

 

Cashew Curry Crunch – *cashews, coconut, *sprouted buckwheat, *coconut palm sugar, *raisins, *ground chia seeds, *lucuma powder, *curry powder, *maca powder, *agave powder, Himalayan salt.

*Organic Ingredients

 

Almond Ginger Snap – *sprouted almonds, *dried apple, *sprouted buckwheat, *mesquite powder, *coconut palm sugar, *raisins, *ground chia seeds, *maca powder, *cinnamon, *agave powder, *ginger, Himalayan salt.

*Organic Ingredients

 

Give Them A Try!

Here’s a quick recipe for a tasty Berry Whipped Pudding using fresh or frozen berries and avocado… it’s tasty and easy!

1 C fresh/frozen blueberries
1 to 2 peeled oranges or pitted peaches
1/2 to 1 avocado – depends on how creamy you want your pudding
1 TB spirulina or blue green algae
1 tsp maca powder
1/4 tsp cinnamon
pinch of salt

Sweeten to taste with coconut palm sugar, maple syrup or stevia
Blend smooth – add water if too thick
1/2 frozen banana – optional

blog, Gadgets, Raw Food Adventures, Recipe

Raw Food Villa Recap and Recipes

Laughing Seed

Greetings Health Fans,

In this latest addition of The Live Food Experience I’d like to do a recipe recap from the Raw Food Villa open house and brunch that was held at Ronora Lodge in Watervliet, Michigan on Sunday, November 21st. Raw soup and mousse specialist Gary Pfeffer accompanied me on this road trip to Michigan. On the way up we stopped for the night in Asheville, North Carolina and visited The Laughing Seed to enjoy raw manicotti and kombucha on tap.

We also had the great fortune to visit with authors Toni Toney (Get Clean Go Green EcoDiet) and Richard Anderson (Cleanse


Juic'n with Toni


and Purify Thyself). The next leg of our journey had us stopping over in Walton, Kentucky to visit Suzy Hoseus (Healing Bipolar and Depression) and family. We were truly blessed to be able to hop scotch across the US from one raw friendly locale to the next. Our final destination was the little town of Watervliet, Michigan. Ronora Lodge was hosting the brunch and we were greeted with a kitchen full of granola, soaked nuts and seeds and a variety of sprouts. Raw food chef Steve Welsh got an early start on sprouting and dehydrating for the brunch on Sunday. The event menu featured breakfast treats like granola, banana vanilla chia porridge and fak’n bac’n. I made a couple of specialty teas to warm everyone from the inside out. Ganesh Café is my signature coffee substitute made with a blend of Reishi, Pau d’ Arco, cat’s claw and oat straw. A mixture of cacao powder, mesquite, maca, carob and cinnamon is added to the blend to give it chocolaty goodness. The second tea I made was a Chaga Spice Tea made with chaga, clove and cinnamon. For the event program in PDF form click the link. Raw Villa Open House

A recipe book featuring all these items and full color pictures is in the works. Stay tuned for your opportunity to purchase online version of the Raw Villa Recipes. Until then enjoy these recipes from the event.

Butternut Squash Soup

  • 3 T South River Garlic Red Bell Pepper Miso – or other unpasteurized miso
  • 3 C water
  • 4 C chopped butternut squash
  • 2 T fresh ginger
  • 1/2 avocado
  • 1/2 C kimchi or sauerkraut
  • 3 T olive oil
  • 3 T apple cider vinegar
  • 1 jalapeño pepper
  • 1 t Himalayan salt
  1. Combine all ingredients in a high powered blended.
  2. Gently warm on the stove top if you would like warm soup.

Sunny Sea Pate

  • 2 C sunflower seeds – soaked at least 2 hours
  • 1/4 C olive oil
  • 1/2 C diced celery
  • 2 T lemon juice
  • 1 T dulse flakes
  • 2 t apple cider vinegar
  • 1/2 t salt
  1. Place sunflower seeds and lemon juice in food processor with the “S” blade and process.
  2. Add the remaining ingredients while the food processor is running.

Avocado Apple Gadget

  • 1 avocado
  • 1 apple – match stick cut
  • 1 orange or ½ lemon – juiced
  • ¼ C raisins
  • 2 T gojis
  • 1 T mesquite powder (optional)
  • 2 t cinnamon
  • 1 t maca (optional)
  • pinch of salt
  1. Juice the orange or lemon in a bowl and add the gojis and raisins.
  2. Cut up the avocado and apple and add it to the bowl.
  3. Add the remaining ingredients and mash together.
  4. Enjoy as a snack or meal.

Coco-Banana Gadget

  • 2 bananas

    Gary's Mousse
  • 1/2 C shredded coconut
  • 2 T almond butter
  • 2 T cacao nibs
  • 2 T water
  • 1 T mesquite
  • 2 t maca
  • 1 t cinnamon
  • pinch of salt

Place all ingredients into a bowl and mash together.

Chia Porridge

  • 2 C almond mylk
  • 3 dates – pitted
  • 1 banana
  • 1 vanilla bean
  • 2 T goji berries
  • 1/4 C chia seeds
  • pinch of Himalayan salt
  1. Blend the dates, banana and vanilla into the almond mylk.
  2. Pour into a bowl and stir in chia, goji and salt.
  3. Allow to sit for 30 minutes occasionally stirring.
  4. Add more water or nut mylk if porridge is too thick.

No-Choco Brownies

  • 2 C walnuts or pecans
  • ½ C carob or cacao powder
  • ¼ C maca
  • 1 C dates – pitted
  • 1/4 C maple syrup
  • 2 t cinnamon
  • ¼ t sea salt
  1. Combine all the ingredients in a food processor except maple syrup.
  2. While the food processor is running add the maple syrup until brownie mix begins to bind together.
  3. Dust a small casserole dish or cookie sheet with maca or cacao powder and then press the mixture flat. The goal is to have a 1 inch layer of brownie.
  4. Cut into squares and chill in the refrigerator.

For those of you that are living to know how to make Gary’s Chocolate Mousse, you can either wait until the recipe book is finished or you can join The Living Food Network. Once you’ve registered, Gary will send you the mousse recipe… membership does have its privileges. High resolution copies of any of these pictures and others from the event can be viewed and purchase here.

That’s all for now. Be safe, stay warm and Keep It Live!

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Apple Buckwheat Breakfast

unsprouted buckwheat

Sprouted buckwheat is a really magical food. Most people know buckwheat in terms of buckwheat pancakes but sprouted buckwheat ain’t the same thing. Buckwheat isn’t even a grain like the name “wheat” might imply. It’s a “achene” which is a technical term you can investigate. For simplicity sake let’s just call it a seed that is unrelated to wheat therefore having no gluten. Buckwheat flour used for baking and raw buckwheat groats are unsprouted and contain enzyme inhibitors which need to cooked or sprouted to deactivate. Newbie rawfooders may initially have a bad experience working with buckwheat if they don’t sprout it. Buckwheat needs to be thoroughly rinsed, soaked and sprouted. Check out this post regarding sprouting buckwheat.

Once you have sprouted the buckwheat you have a very versatile ingredient for food prep. Don’t be shy when sprouting buckwheat. The sprouted groats can be dehydrated and stored for later use in recipes.

sprouted buckwheat

Buckwheat can have a dominant flavor and texture if not used in the right proportions. When I use it in granola  I typically add 3 times the amount of nuts or seeds to buckwheat in the recipe. You’ll know if you have too much buckwheat in a recipe because it will taste bland and have a chalky feel in the mouth.

Buckwheat is a warming food which makes it a great breakfast option during cold months. It is high in calcium and also a great source of rutin which helps to strengthen capillaries. If you bruise easily or are wanting to rid yourself of varicose veins, add buckwheat to your diet.

Here’s a quick and easy buckwheat recipe. I used apple for this version but banana or pear can easily be substituted. I added hemp oil to give the porridge the satisfying effect when fats are added to a recipe. You can add a thick nut or seed mylk instead or a nut butter. Have fun with the recipe and adapt it to your liking.

Sprouted Buckwheat Apple Porridge

¼ C sprouted buckwheat

3 T shredded coconut

1 apple – cut up

2 T gojis or raisins – mix in at end

1 T maple syrup, honey or agave

1 T sweet cinnamon or 1 t cinnamon

1 T mesquite

1 T hemp oil

1 t maca

pinch of Himalayan salt

Combine in all ingredients except for raisins/gojis in food processor.

blog, How To, Recipe

Goji Peary Granola

Goji Peary Granola
Goji Peary Granola

The smell of raw vegan goodness is emanating from the dehydrator once again. This time it’s my latest granola creation. Pureed pears really make a kick ass granola sweetener and binder. Tonight’s recipe went something like this…

Sprouted Buckwheat Granola

4 C sprouted buckwheat

2 C almond (soaked)

2 C sunflower seed (soaked)

2 C pumpkin seed (soaked)

2 C walnut (soaked)

4 pears—pureed

3 vanilla beans powdered

½ C carob powder

½ C mesquite powder

1 C gojis (soaked)

1 C agave

1 C dry yacon powdered

3 T ground chia

salt to taste

This recipe makes about 5 trays worth of granola if using an Excalibur