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Cooling off in Michigan

Harvest Health
Harvest Health, Hudsonville, MI

The chill is upon us in Michigan. The tomato and pepper plants are showing signs of frost damage so it’s time harvest everything off the vines. I finally got around to harvesting my sweet potatoes. Not too shabby for a first attempt. They’re a pretty low maintenance crop which I plan on doing again next year. It would be ideal to grow kale and onions in massive amounts next year so I can turn out kale chips and g’dunions for the markets.

The past few weeks have a been a whirlwind of events. There were book signings, demos, lectures, Gabriel Cousens, Will Tuttle, Art Prize, TV appearances and a raw yoga retreat. Pictures, videos and links are all below.

There is one last event on the Camp Rawnora schedule and that’s another Raw Food Yoga Camp from Oct. 14-16th. Don’t fret about the cold weather, last time we had warm butternut squash soup, pizza and hot apple pie.

Take Five – Grand Rapids – Bomb Dot Com Brownie

With things winding down here at Camp Rawnora in Michigan, it’s time for me to head back down south to Jacksonville, Florida. I’ll be there just in time for the 2nd annual Northeast Florida Vegetarian Festival. I’ll once again be doing a food demo. I’ll also have books and goodies available for purchase. What will the rest of fall and winter hold for me? Who knows at this point. Any suggestions out there? Have Vita-mix, will travel.

Enjoy this Chia In a Jar recipe featured in my book The Complete Idiot’s Guide to Raw Food Detox:

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blog, How To, Recipe

Brazil Nut Breakfast Porridge

On those cool (or cold, depending on where you are) winter mornings it’s nice to start out the day with something warm in your belly. Before you go and boil, toast , pan fry or microwave your breakfast take a look at this tasty recipe for a breakfast cereal. I like to fill my 9-tray dehydrator with sprouted buckwheat and dry it for use throughout the month. The dry mixture of ingredients below can be prepared in bulk amounts in advance, that way all you have to do is scoop out the mix and add hot tea.

  • 6 brazil nuts – cut into chunks
  • 5 dried figs – cut off stem and dice
  • 2 T sprouted buckwheat
  • 1 T chia seeds
  • 1-2 T goji berries or raisins
  • 1 T mesquite
  • 1 T cacao nibs – optional
  • 1-2 t maca
  • 1 t carob
  • 1 t cinnamon
  • ¼ t Himalayan or sea salt
  • ½ apple – small dice or fine julienne cut or use a banana
  • ¼ C hot herbal tea

1.     Combine all the dry ingredients in a bowl.

2.     Add hot herbal tea of your choice and stir in. Allow to sit in the dehydrator or on the counter for 5-10 minutes.

3.     Cut up apple and mix in.

4.     Serve warm or chill it in the fridge.

There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.

If you get a chance… please take the time to donate to Auroville Raw Food Center

My last post featured my friend Ananda and her effort to raise funds for this noble project. She has recently updated me on the progress of the project and sent along pictures of many of her culinary creations… I’ve got some recipes too but you can only give away so much… time to pay it forward. Please donate if you can and read about Auroville, the Universal city in India.

Enjoy, stay warm and Keep it Live! – Adam

blog, Raw Food Adventures

Better Late than Never

Malaga Train StationDay of Travel
Spain on a Train

The ongoing saga of The Live Food Experience in Europe continues. I’ve been having too much fun to sit down and do a decent blog post and I apologize. When traveling the ideal time to blog is often elusive, especially when your days are chocked full of uncertainty and adventure. It’s best to “live” first and make blog posts later. Of course I don’t want to cheat you out of the details and events that have passed so I’ll have to rewind to my time in Spain because at the present moment I’m in Terracina, Italy; before I was in Paris, before that I was in Ireland and before that in Paris… so there’s much ground to cover. So we’re in Spain and we are wrapping up the retreat with the Servants of Love. The last day was laid back with buffet style lunch to bring the retreat to a close.

Live Buffet
Live Buffet

Many of the guests were leaving that evening, while others were remaining in Spain for a bit of R and R. Volcanic mischief would end up granting many of the retreat staff an extended holiday.  It takes more than volcanoes to slow me down. My departure from Spain went something like this: On Wednesday April 14th I was up by 7:45am, took a quick shower, packed my gear and had a shot of wheatgrass before dragging my gear to the bus stop to catch the 8:25 to Malaga. My travel plans for the day would include all forms of transport except for boat and bike. Here’s the breakdown: bus to Malaga, train to Madrid, metro to Madrid airport, plane to Beauvais, France, bus to Paris, metro to Arletty’s. Quite an exhausting day. I had finished the all the goodies that Veronica had packed for me well before I got out of Spain so I was hungry once I came through Arletty’s door. Goddess bless her, she had prepared a magical cabbage salad and some kraut to fill my belly before I collapsed in a heap on her futon.Notre Dame
The next morning I awoke to see the rooftops of Paris through the windows of Arletty’s flat. I was anxious to go exploring, but first a breakfast smoothie/porridge was to be had. It was a tasty combination of almond mylk, bananas, local honey, cacao nibs, bee pollen and gojis. After breakfast I was off on my first Parisian adventure which took me to Notre Dame. I also took some time to explore the surrounding neighborhood and I even tried to find the “Bob’s Kitchen”, where I would be preparing a dinner on Saturday night… no luck. It turns out that I walked by the place 3 time and overlooked the tiny black letters “kitchen” that was only signage on the open door of this little restaurant. No worries, green juice heals all injuries both physical and mental and that’s what we enjoyed when I got back to Arletty’s. Purple cabbage and garlic gave this juice some color and kick. That’s all for now. Stay tuned for more from Paris. Keep It Live!Green Juice

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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.