3 Bags Being Bites
blog, Recipe

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, Raw Food Adventures

Canadian Adventures 2 – Mousse Crossing

Welcome to Ontario

Previously on “Canadian Adventures” from The Live Food Experience; Adam was scarfing down a pomelo at 34,000 feet on his way to visit Heathy in Canada. Although the oversized citrus managed to put up a fight, it was subdued by Adam prior to his arrival in Winnipeg. Fun stuff traveling. Actually it can be stressful and tiring,

Warm Fire

but when there are loving folks on the other end to greet you it makes it all worth it. I safely arrived in Canada around midnight and was collected from the airport by Heathy and her mother Elaine. There warm welcome offset the freezing conditions outside. I tucked in all my loose ends and gathered up all my Homeland Insecurity searched luggage and embarked upon my first adventure in Canada. That first evening in Winnipeg we stayed at the home of family friends Anya and Francis who own and operate a European shoe store and bed and breakfast. The shoe store and the bed and breakfast are separate businesses although they may honor a request for Birkenstock in bed.

Cedar

I awoke the next morning to a snowy wonderland. I was anxious to get out in the cold so Heathy and I took a walk up the snowy neighborhood road. It was a short walk. We were cold and we needed to get on the road and back to her home 5 hours away in Sioux Lookout, Ontario.

Mousse Crossing

What was waiting for me in Sioux Lookout? A warm fire, lovely dinner, happy doggies and the most amazing dessert; Strawberry Lime Mousse Cake. We now join our program that is currently in progress… Travels with Heathy:

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.