blog, How To, Raw Food Adventures

Saw Palmetto Harvest

Saw Palmetto Fruits
Saw Palmetto Fruits

Most middle aged dudes who are aware of their prostate have heard of saw palmetto extracts and supplements.  The average person is oblivious to the fact that they grow like crazy all over Florida. The range of the saw palmetto stretches from South Florida up the coast in South Carolina. One of Florida’s major yet little known exports is saw palmetto fruit:

With about 2,000 tons harvested from South Florida and exported to Europe each year, the humble berries have become what some estimate is a $50 million a year crop in the state.

No one knows the precise value because the industry has operated quietly, with immigrant workers earning cash for berries taken from parks, riverbeds and ranch lands with no questions asked and no taxes paid.  AP Press

The Seminole Indians were onto something when they noticed that during the fall months while consuming these olive sized fruits that their need for nocturnal trips to the piss bush was reduced while their mojo was increased.

Noni's long lost sibling
Noni's long lost sibling

To my pleasant surprise I was greeted by several drooping bunches of ripe and semi ripe saw palmetto fruits the other day in my parent’s side yard. Being an amateur wild forager I was aware that these guys were edible but not very palatable. Maybe they’re an acquired taste I thought as I found a black juicy ripe one to sample. There was a oily sap coating the ripe ones so I rinsed it just in case it was rabid armadillo spray or something that may spoil this foraging experience. I’d like to mention how ironic it is that these berries are supposed to support prostate health and the prostate being next door neighbors with the asshole. It seems fitting that these olive looking berries should taste like a bag of assholes. You may be saying this is a pretty harsh description, well the only thing I can compare saw palmetto to is noni, ripe, mushy, blue cheese funk noni. I’m talking the fresh stuff off the tree, not some sissy fruit juice concentrate that had a noni fruit placed next to the bottle while the label was applied. I acknowledge the magical healing properties inherent to the noni fruit. Though the taste is a potent deterrent it can’t be denied that noni is powerful medicine especially since your face goes numb after eating it. I’m still experimenting with saw palmetto berries to see if I can adopt a taste for them.  Imagine if blue cheese and vomit had a love child. Actually it’s not that bad… well, maybe. There is a brief instant where it almost tastes good. I haven’t given up on these dingle berries though. At this moment I’m pickling a jar of them. Hopefully the salt and vinegar may deactivate some of the vomitis properties inherent to the fresh berries. Time will tell.

They look like olives, don't taste like them
They look like olives, don't taste like them
blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding… gone… part 2, the filling

Three bananas Johnny Utah, three.
Three bananas Johnny Utah, three.

I think it’s safe to say that the pie was a success. With little resistance the pie was happily consumed by the JaxRaw meetup members before it could melt in the sun. I will be posting a short video clip from the event but first I must share part 2 of 3 in the making of this yummy raw vegan pie. This filling is a modified version of some of the pie fillings that are listed in I Am Grateful, the amazing recipe book from Cafe Gratitude. I was looking for a pie filling that used Irish Moss. I did a combo of Irish moss and ground chia to thicken things up. Enjoy the latest video. As always, your feedback is appreciated.
Blessings, Adam

Banana Filling Recipe:
1 C water
.3 oz Irish Moss, soaked
3 T hemp seed
2 T ground chia seed
6 pitted dates
2 T lucuma powder
3 bananas
1 vanilla bean scraped
1 t salt

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.

blog, How To, Raw Food Adventures, Recipe

Summer Spinach Soup

Fresh Produce
Fresh Produce

Down in Florida the local gardens are producing goodies in all shades of the rainbow. Recently I visited the local beaches farmers market and picked up some fresh produce. With my purchases spread out before me I saw a vision of soup, spinach soup and the rest is history. Enjoy this simple Summer Spinach Soup recipe.

2 Cups nut or seed mylk

1 Bunch of Spinach, rinsed and chopped

2 T chick pea miso

1 fresh tomato or 1/4 C soaked sundried tomato

6 black olives, pitted

1 T Mexican Seasoning Blend – cilantro, cayenne, black pepper, coriander, cumin

1 t cumin

salt to taste

Combine all ingredients in blender. Bleand until smooth. Transfer into a bowl. Garnish with diced veggies… corn, tomato, bell pepper, fresh herbs. Enjoy.