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, Restaurant Review

Raw 2012 Calendar, Jamaica Retreat, LA Raw Reviews

Greetings boys and girls,

Blissings to you all as the holiday season approaches. Usually I have a lull in things to do as the holidays approach, not this year though. I’ve got a Thanksgiving potluck, a top secret raw Malibu mission in December and a Jamaica Retreat in January or is it a January Retreat in Jamaica? Oh yeah, and I can’t forget the Raw 2012 calendars, the holiday gift that keeps giving the whole year round. The calendar features 13 recipes complete with pictures and a virtual tour of Camp Rawnora. The calendars are priced to move at $10, with free shipping when you order 4 or more… as it says below.Raw 2012 CalendarNaughty or nice, anyone can benefit from having a Raw 2012 calendar… and if you’re really nice you can treat yourself to a Raw Retreat in Jamaica to start off 2012. Chase away the winter blues by basking in the sun while sipping coconut water at an ocean front villa in Jamaica. That’s only the beginning though, you’ll also receive hands on raw food training, fresh prepared meals, a visit to the famous YS waterfall and more. Just visit the events page or click this link to learn more about this event.

Jamaica Raw Retreat
Sun and raw food fun!

Now for some restaurant reviews… recently I visited LA to provide some juicing support for my friend Robyn who had her jaw wired shut as the result of a Sorority Weekend ATV accident in Mexico… girls gone wild, gone wrong. Robyn has a army of angels looking out for her and also a raw food chef. I cracked coconuts and made her green juice and in return she took me to 3 raw restaurants and watched me stuff my face as she sipped green juice through a straw. We visited Cafe Gratitude, Cru and Better Life Cuisine.

As I expected, Cafe Gratitude was amazing. If only I had known we were going, I would have fasted all day in preparation. Here’s a video review of our dining experience. I’ll be posting a review for Cru and Better Life shortly…. Keep it Live!

blog, Gadgets, How To, Raw Food Adventures, Recipe

LFE in Spain

Malaga, Spain
Coast of Spain

After a 32 hour day of travel I arrived at my final destination in Malaga, Spain on April 9th. As the plane prepared to land I noticed the olive orchards surrounding the airport. Malaga is on the southern coast of Spain nestled along the Mediterranean sea. Thoughts of delicious local produce filled my head. One thing I was hoping was in season was cherimoya… I would soon find out. But first let’s cover the details of how a rawfooder survives a 32 hour travel day. First thing on the list is hydrating yourself the day prior to flying. I had a good amount of water the night before and the morning I was set to fly. Breakfast consisted of light miso soup. I pack ed 6 oranges and some carrots for my flight.

Mile High Gadget
Mile High Gadget

I was also equipped with  goji berries, a bag of dates, cacao beans for stuffing into dates, spirulina powder and chlorella tabs. Water is one thing you can’t bring into the airport so hydrating foods are a must. Cucumbers, apples and even bell peppers make great travel foods. There’s a tendency to pack a bunch of dry fruits, nuts and seeds… this is counter to the whole hydration thing. It’s nice to also travel with a small container of Himalayan or sea salt. You can add a pinch of this to your water or use it on the foods you bring with you. I burned through all my food except for one orange before I had even gotten out of the states, thanks to a 6 hour layover in Philly. Before we took off for Europe I did purchase a couple of ripe bananas from one of the food pirates at the airport. This was the makings for a yummy creation that kept me satisfied as we crossed the Atlantic.

Here’s the procedure for what I have named “The Mile High Gadget”

  1. Juice one orange into a bowl (I used an empty salad container from the in flight meal)
  2. Place a handful of gojis into juice to soak for 10 minutes.
  3. Stir in 1 T of spirulina powder.
  4. Cut up 2 bananas and carefully mix with a spoon coating the banana.
  5. Eat, Enjoy and be sure to smile at passengers and flight attendants who will cringe at your green teeth.

This was truly a satisfying feast. Often times I’ve done the Apple Avo Gadget on flights, this works just as well.

In Malaga, Spain I collected my bags and caught a bus to the city station where I caught a second bus to my final destination in the small coastal town of Benajarafe. I was surprised to see the Mediterranean with wind whipped waves. As the bus cruised along the coast I caught site of local surfers taking advantage of the waves. As I write this post I can look outside and see that the wind and waves have subsided to leave the Mediterranean that most people are familiar with.

Spain Retreat
Life is Good

Gabrielle Kirby met me at the bus stop in Benajarafe around 5pm. She is one of the members of the Servants of Love who organized this event. She and I met a couple years ago out at The Tree of Life. I had arrived just in time to get a quick swim in the pool and shower before the group orientation.

Spanish Pizza
Dinner is Live!

I was the one American amongst the group from Ireland. We all took turns introducing ourselves and sharing a bit about our interest in healthy living. It was great connecting with all of these lovely people that would become great friends over the next few days, but there was one thing on my mind and it was the magical rawfood dinner that we were about to enjoy. The main course was a Spanish style pizza on a flax and buckwheat crust topped with olives, peppers, mushrooms and a cheezy sauce. This was accompanied by a sprout salad, all of which had been grown in and brought from Ireland. To round out the entree there was cauliflower with a cashew cheese sauce. It was a delish feast indeed.

Dessert was the next thing on my mind… actually dessert is always on my mind. Fresh strawberries, coconut whip, fresh mint and a banana cookie finished things off on a sweet note. Needless to say after this amazing meal I was ready to recover from my travels. The excitement doesn’t end here. Tune in for the next installment from my adventures in Spain. Keep It Live!

strawberry dessert
Sweet Relief