blog, Raw Food Adventures, Recipe

Count Down to the European Tour

LFE Euro Tour Map
LFE Euro Tour

April 8th is the big day… I board a plane for Spain, I sure hope it doesn’t rain… I could continue rhyming but I’ll refrain… oops I did it again. Enough already.

Yes, over the Christmas holidays a European tour began to manifest itself. This is an example of the power of manifestation at it’s finest. Toss your line of intention out into the universe and be prepared to land a big one. The story unfolds something like this:

On Dec. 6th I received an email from Gabrielle, an Irish woman who had been a volunteer in the cafe out at The Tree of Life Rejuvenation Center back in October of 2007. The email was regarding a wellness retreat in Costa Del Sol, Spain from April 9th-13th.

Spain Retreat Flier

I was like, “cool, I want to go to Spain”. Then I was like, “how the heck can I go to Spain?” So here’s my take on the power of manifestation, for it to work you have to offer yourself up to the universe. So in regards to the fishing analogy I started above, I riggled myself around the hook and tossed myself out into the great unknown as bait. I contacted Gabrielle and I volunteered to work the retreat, knowing well and good that I’d have to fund my way over to Spain and back.

Now another trick with the power of manifesting is letting the universe sort out the worrisome details. These are the details that keep you from taking a leap of faith.

With my line cast I received a brief reply the next day on Dec. 7th from Gabrielle welcoming my offer and putting me on hold until she had more details. This was promising yet there were some blanks that needed to be filled in… the universe fills in the blanks if you allow it to. In the meantime I was preparing for my visit to Canada, so I quickly put the prospect of sunning myself in the South of Spain on the back burner. I was on a plane to Canada on Dec. 20th and was greeted with another email from Gabrielle¬† on Dec. 21st. As she promised she had

Paris Class Flier
Paris Class

more details regarding a work exchange and she also had a pleasant surprise… she suggested I teach a class in Ireland that could offset my travel expenses. The date she had in mind was Sat. April 24th…. nibble, nibble, bite. That’s another fishing reference.

Things kinda snowballed from this point on. There were details regarding dates that needed to be worked out, specifically what I would be doing for the 11 days between the end of the retreat and the class in Ireland. Time to bait the hook again and see what the universe has to offer. This time I contacted another friend from Tree of Life, Arletty. I had been keeping up with her posts on Facebook and knew she had been teaching rawfoods in Europe. After a bit of research I found out she was in Paris, France. I let her know my travel plans and we were able to schedule both a dinner and a class in Paris… Nice! In the meantime Gabrielle had contacted me about teaching another group in Galway after the first class in Wicklow… double nice.

So that’s how the schedule looks at this point. The question marks on the map represent just that… unanswered questions. I have contacted family in Italy, a cousin teaching English in Switzerland and friends living Germany; all of which I’d like to visit… I’m just waiting for the universe to sort out the details. The one detail that is sorted out is my return date, May 13th. Keep your dial tuned to The Live Food Experience for pictures, posts and updates from the European Tour.

In the meantime I’d like to share a quick and easy recipe for making a delicious spread for veggies and firm fruit like apples and pears. I call it Almond Miso Spread… yes, you guessed it. It has almond butter and miso in it.

Almond Miso Spread 2 T Raw Almond Butter

2 t unpasteurized miso

1 t hemp oil or olive oil

1/2 t apple cider vinegar

1/2 t maca

Mix ingredients by hand in a bowl and use as a spread on veggies or use in wraps.

blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding… gone… part 2, the filling

Three bananas Johnny Utah, three.
Three bananas Johnny Utah, three.

I think it’s safe to say that the pie was a success. With little resistance the pie was happily consumed by the JaxRaw meetup members before it could melt in the sun. I will be posting a short video clip from the event but first I must share part 2 of 3 in the making of this yummy raw vegan pie. This filling is a modified version of some of the pie fillings that are listed in I Am Grateful, the amazing recipe book from Cafe Gratitude. I was looking for a pie filling that used Irish Moss. I did a combo of Irish moss and ground chia to thicken things up. Enjoy the latest video. As always, your feedback is appreciated.
Blessings, Adam

Banana Filling Recipe:
1 C water
.3 oz Irish Moss, soaked
3 T hemp seed
2 T ground chia seed
6 pitted dates
2 T lucuma powder
3 bananas
1 vanilla bean scraped
1 t salt

blog, Raw Food Adventures

Viva Italia in Tallahassee

Viva Italia Eggplant Parm
Viva Italia Eggplant Parm

This week I had a blast visiting Tallahassee, FL to teach a live food class and host a dinner. The theme of the evening was Viva Italia which allowed me to connect with my Italian roots in a vegan raw food way. The menu was eggplant Parmesan, bell peppers stuffed with pecan basil pesto, zucchini and squash noodles with a hemp alfredo sauce, a fresh garden salad with sorrel, kale, baby lettuce and a fig tarragon vinaigrette… dessert was a avocado chocolate mousse that was off the charts. Thank you to everyone who helped and all those who attended. I can’t wait to do it again. Enjoy this clip from the festive event.

blog, How To, Raw Food Adventures, Recipe

Summer Spinach Soup

Fresh Produce
Fresh Produce

Down in Florida the local gardens are producing goodies in all shades of the rainbow. Recently I visited the local beaches farmers market and picked up some fresh produce. With my purchases spread out before me I saw a vision of soup, spinach soup and the rest is history. Enjoy this simple Summer Spinach Soup recipe.

2 Cups nut or seed mylk

1 Bunch of Spinach, rinsed and chopped

2 T chick pea miso

1 fresh tomato or 1/4 C soaked sundried tomato

6 black olives, pitted

1 T Mexican Seasoning Blend – cilantro, cayenne, black pepper, coriander, cumin

1 t cumin

salt to taste

Combine all ingredients in blender. Bleand until smooth. Transfer into a bowl. Garnish with diced veggies… corn, tomato, bell pepper, fresh herbs. Enjoy.