blog, How To, Recipe

Tu-No Salad Wraps

Tu-No Salad, Yummm!

Hi everyone,

Warm wishes to everyone out there in early February. I realize that much of the US is praying for spring while other parts of the world are experiencing some crazy weather as well. The “doubters” say that dramatic blizzards disprove the threat of “global warming”. The “global warming” folks have responded by rebranding “global warming” as “global climate change”. It’s all sounds like a bunch of PR nonsense that still leaves billions of people on this planet holding the bag for a handful of corporations that care only for short term profits with no consideration of how their unethical practices effect the rest of the planet. Recently I went to a screening of a documentary film entitled Climate Refugees.  The whole raw vegan tribe packed up and went out to a local theatre for a screening and Q and A session with a panel of specialists. The film has been hailed by critics and well received in the festival circuit. It’s basically a sequel to Gore’s An Inconvenient Truth. Refugees focuses on the peoples displaced by climate changes and the global impact it will have on different countries and the economy of the world. The film offers up some actions steps that we all can take but in the end it falls “conveniently” short just as An Inconvenient Truth did in not mentioning one of the biggest contributors to the erosion of a sustainable planet and the one easy solution that is within reach of every single person on the planet… The overlooked main offender is the meat and dairy industry. The Unite Nations spells out the oversight in there 2006 report entitled Livestock’s Long Shadow. Not a mention of “livestock” or “factory farming” in either of these acclaimed documentaries. What gives with such a blatant oversight? Are the filmmakers worried about upsetting the global corporations that profit from the demise of the planet and the demise of our health? Al Gore nostalgically highlights his families cattle farm in his film so you can see the origin of his oversight. What gives with the Climate Refugees crew? I find it hard to see people crusading for impoverished people and even suffering animals in far off places while eating a chicken sandwich telling you to drive a Prius. The activists seem to specialize themselves into a corner and forget that some of the simplest and cheapest solutions start at home and on their plate…

That brings us to the second glaring oversight: not a single mention of eating less meat as a action step. Reducing meat and dairy intake is the least someone can do and their effort can potentially be rewarded not only with a healthier planet but a healthier body and cleaner conscious. Sounds like a win, win, win scenario. If a person really puts their money where there mouth is… literally and figuratively, they GO VEGAN or at least vegetarian.  Believe it or not a vegan and especially a vegan raw diet, when done in an informed way, is the most transformative step a person can take in their life and it can potentially positively impact the entire planet. Switching out your light bulbs, riding your bike and installing weather stripping is great and all but it’s really just a way to pacify most people’s conscience. One day at a time, one meal at a time we all can transform this planet into the paradise it was meant to be…

Check out a couple fun videos. One is a music video I submitted to the “1 minute to change the world” contest. And the other is a tasty recipe for Tu-No Salad. I felt inspired to submit this music video after I saw submissions about cleaning up cigarette butts and turning off the water in the bathroom while you brush your teeth… all great ideas but when BP gushes 205 million gallons of oil into the Gulf of Mexico it’s going to take more than “jiggling the handle” to save ourselves from self destruction.

Love You! Keep it Live!

Tu-No Wrap

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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We’re Missing Eva Already

Eva Rawposa

I wanted to take the time to share this message from friend and fellow chef/instructor Eva Rawposa. She has been part of the North Florida raw food community for over a year. It came as a surprise to many of us to hear that she is moving to Martha’s Vineyard, Massachusetts. We’re gonna miss you. The good news for folks up in that area is that they going to be getting a great chef and instructor. Word has it that she’s going to be living/working at a Bed and Breakfast there – Raw B&B, super cool. Looks like I’ll have to pay a visit. A big THANK YOU to Gary Pfeffer and The Living Food Network for putting this video together.