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, Gadgets, Recipe

Berries, berries: blue, red, black…

blue berry farmBerry season is in full effect. We’ve got blueberries, mulberries, strawberries, red raspberries, black raspberries, black berries… peaches and apples are on the way as well.

Here’s an easy recipe that makes use of berries, avocado and your favorite superfoods.

mulberries

Berry Whipped Goodness

  • 1 C berries – frozen or fresh
  • 1 orange (peeled) or 1 peach (pitted)
  • 1/2 to 1 avocado
  • 1 TB spirulina, blue green algae or favorite green superfood blend
  • 1 tsp maca
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
  • pinch of salt
  • 1/2 frozen banana – optional

Blend all ingredients smooth. Add water if too thick. Top with berries and granola.

How To, Recipe

Collard Wraps with Sunflower Seed Tu-No salad

spring crocusGreetings Health Fans,

Happy spring to everyone. The gardens and greenhouses are coming alive here at Camp Rawnora. I’m really enjoying the wild foraging, looking forward to finding some morel mushrooms. The retreat season is underway here at the camp. Here are a few of our upcoming events:

Here’s a timeless classic the Tu-No salad collard wrap.

The recipe is pretty simple. Dulse, which is a sea vegetable, gives it the “tuna” taste. Other sea vegetables can be substituted. Sea veggies are a great source of trace minerals including iodine which is important for thyroid function.

Tu-No Salad

2 C sunflower seeds – soaked

1 – 2 T miso (organic, unpasteurized)

2 T apple cider vinegartu-no salad

2 T lemon juice

1/4 – 1/2 C olive oil

1/2 C onion – diced

1/4 C dulse flakes

1 C celery – diced

2 T capers – add at end

1 – 2 t paprika

1/2 t salt or to taste

Place all ingredients except the capers, onions and celery into the food processor and process smooth.

Transfer the mixture to a bowl and fold in the onions, celery and capers.

Serve in romaine lettuce or collard leaves with other fresh fixings.

 

Raw Food Adventures, Restaurant Review

Winter Travels 2013/2014

Carl in KitchenTime flies when you’re buried in snow. It seems like only a few weeks ago I was down in Florida enjoying the ocean and the sun. Months have passed but the memories remain. I took a road trip with my former girl friend and now good friend Stacia down to Bradenton, Florida in mid December. We spent Christmas with her cousin Tess Challis and family. Tess is a vegan chef and author who is also the co-founder of Get Waisted, a healthy vegan version of weight watchers. Tess’ husband Carl is the head chef at a raw food cafe in Sarasota called Ionie. I spent a day in the kitchen Tess and Carl… tasty good times.

 

raw pizzaNow I’m back in Michigan at Camp Rawnora. There’s no shortage of snow in these parts. I’m looking forward to the start of the 2014 season here at the camp. We still have 2014 Raw Recipe calendars available. It’s never too late to pick one up.

2014 Raw CalendarOur first event this year is the March Maple Water Fast beginning on Wednesday March 19th through Sunday March 23rd.

March_Maple_Fast