blog, Recipe

Raw Update from Camp Rawnora and Chef Adam

Goshen, IN Meetup

Greetings to all you health crusaders out there.

There’s a lot going on in these parts… workshops, retreats, potlucks… oh my! And don’t forget the Saturday farmer’s market in St. Joe, MI.

The Herald Palladium, a local paper here in Michigan, did a feature this month on raw foods. They interviewed me regarding my experience with raw foods. Here’s the link: http://heraldpalladium.com/articles/2012/06/12/features/10257118.txt They also did a counter point interview with a “dietician/nutritionist” from a local hospital. I have yet to find a medical facility that has a decent grasp on nutrition. Read her interview and decide for yourself. I’m a little at odds with her recommendation of soy and canola oil… my stomach turns just thinking about it. This isn’t surprising considering many medical facilities give products like “Boost” to their patients considering it “healthy”. Here’s a snap shot of this “health” drink’s label… you decide.

Is this nutritious?

Second and third ingredients are sugar plus 5 obvious GMO ingredients and a whole chemical cocktail to follow… health drink? More like sick drink. Moving on…

I’ve been busy planting the gardens at Camp Rawnora and at Ronora Lodge. Half of the large greenhouse is planted with kale and tomatoes. I also constructed a couple of raised beds for tomatoes, kale, collards and tobacco (ceremonial).

The fruit tree crop was devastated here in Southwest Michigan due to warm weather in March which got the fruit trees blooming early only to get nailed by freezing temperatures in April. The berries are still in full effect along with melons that will be ripe in August… just in time for the Abundance Vortex weekend August 3-5. Mark your calendar, buy your ticket and pack your tent. This should be quite an event.

Here’s a tasty recipe and video to hold you over until your visit in August… Tropical chia fruit salad.

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blog, Recipe

Best raw stuffing? Best raw gravy? You tell me.

raw pumpkin pie

Hi all,

Here’s a quick post featuring 2 recipes I recently put together for a Raw Vegan Thanksgiving Potluck at Camp Rawnora. We had a wonderful turnout with raw dishes that were delish and beautiful. Some of the simplest dishes are the best like a corn chip and guacamole combo that one guest brought. Being the host I had to step up my game and turn out some dishes that were beyond delicious… I prepared a variation of Cafe Gratitude’s Pumpkin Pie recipe from their amazing recipe book I Am Grateful, also found in their dessert recipe book Sweet Gratitude. These books are the foundation for most of the raw food chef’s that are emerging each day. Master the recipes in these 2 books and you don’t need a chef training course… though it’s nice to get some instruction from a seasoned chef.

raw stuffing

Stuffing (aka: dressing) and Gravy were my 2 other menu items. Both of which I had a vague idea of how I’d reverse engineer them. For the stuffing I was looking for some way to keep it light and avoid making a nut gut bomb. A combo of almonds, walnuts and marinated portabello mushrooms was my solution. The way I did this recipe may be prohibitive for those wanting to do something quick and easy because I had stockpiled dried marinated portabella mushrooms which most people don’t have on hand. Here’s the trick… get dried mushrooms for the recipe and just add the ingredients that are in the marinade to the recipe like so…

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If anyone has taken a class or worked with me in the kitchen you know how I love to “sweat” veggies and use the juice that is removed in other recipes like soups and sauces. With the dressing/stuffing we’re sweating the veggies and using the juice in the gravy recipe. This keeps our stuffing from being soggy and this also adds flavor to our gravy.

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raw_mushroom_gravy
raw gravy on cauliflower parsnip taters

With the recipes out of the way, now it’s time for shameless self-promotion… If you liked these recipes you’re going to love the 13 recipes featured in the Raw 2012 Calendar from Camp Rawnora. Full color pictures and some amazing raw recipes to get you through the year… $10 to start with discounts for multiple orders.

Raw 2012 Calendar

Start off 2012 with a health retreat in Jamaica. Join me (Chef Adam Graham) and Chef John Rasmussen in Jamaica for a 8 day 7 night retreat (January 7-14th).

Jamaica Raw Retreat
Sun and raw food fun!
blog, Raw Food Adventures, Recipe

VegFest in Florida 2011 and Brownie Recipe

VegFest Lineup
Uncooking Demo

The second annual Northeast Florida VegFest on Saturday November 5th brought me back to Jacksonville, Florida for a short little visit. While in town I had a chance to visit some friends, harvest reishi mushrooms, go surfing and make some brownies during my food demo at VegFest.

Saturday started out with a visit to WJXT News 4 Jax studios for a quick interview on the morning show. The morning anchor and weather lady Rebecca Barry confessed to me she was a burger and pizza kinda girl. I told her I ate that stuff too back in the day but you can’t get away with that forever… especially if you are on TV… well maybe if they don’t show you below the neck. I was impressed by how she would jog in high heels between the morning show couch and the weather set and then back all while on the air and even talking. That must be how she works off the burgers. I gave her a copy of the book and left a bag of granola with the other morning host (not sure of his name). The next morning show guest was a group of Zumba ladies. They asked me if I’d like to join them during their segment for some Zumba dancing… hey, why not? What’s a “Zumba” anyway?

WJXT4 morning show
WJXT4 Morning Show

While we were waiting between segments I watched the male morning anchor chowing down on the granola. I assumed he was enjoying it but before I could ask him he blurted out, “this stuff tastes like dirt.” That had me confused because he just kept eating it… he must like eating dirt. The old saying about “throwing pearls to swine” comes to mind. His comment didn’t bother me much because he seemed more like the the Froot Loop fan than the raw granola type.

The morning show finished up before 9am so I headed over to VegFest to catch everyone setting up. I said my “hellos” and slipped around the corner to a breakfast spot where I could warm up with some tea and eat a pomelo I had bought the day before.

pomelo breakfast
Breakfast of Champions

Pomelos are a favorite fruit of mine. For those of you not familiar with pomelos they’re the oversized grapefruit looking things you’ll find seasonally at the grocery store. Pomelos differ from grapefruits in a couple of ways:

  • Their skin is very thick and can be easily removed in one piece
  • They don’t come apart in clean slices like grapefruit and oranges. It’s best to peel the fruit, split it in half by pulling it apart from the middle and then peel each individual slice to free it of the thick skin that surrounds it
  • They taste sweeter than grapefruit
  • They don’t make as much of a juicy mess although once you’ve finished eating one there will be a pile of peels and pith

With breakfast and the surreal land of the mainstream media behind me I walked over to VegFest for my demo. Fortunately this year they had a sound system for the food demo. The year before we had to battle the amplified main stage for the attention of our audience. This year we had a microphone on a stand. Not ideal for a food demo but better than nothing. I actually liked the hand held microphone because it made me feel like I was doing stand-up comedy. My friend Natacha volunteered to assist me in my brownie making which allowed me to narrate the process. I was pleased to see a standing room only crowd gather for the no-bake brownie demo. I did a variation of the brownie recipe on page 176 of The Complete Idiot’s Guide to Raw Food Detox. There’s also another variation of the brownie called the “Bomb Dot Com Brownie“. Here’s the recipe I shared on Saturday at the VegFest:

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VegFest Demo
Brownies anyone?