blog, Raw Food Adventures

Raw Times in Ireland

Live Lunch
Paul Making Wraps

Ireland is to blame for all of my travels in Europe. Specifically Gabrielle Kirby of the Servant s of Love (SoL) in Wicklow, Ireland. Gabrielle is the one who had sent me an email regarding the April retreat in Spain. This was back in December and it only took a couple email exchanges before we were able to set some dates for my class in Ireland. The Servants of Love are an amazing group of monks and nuns that have dedicated their lives to teaching and sharing information regarding the importance of healthy holistic living. This includes the importance of a spiritual practice, meditation and prayer, music, service and conscious eating. The Servants didn’t start out as raw foodists, it was something they gravitated towards over time. At the heart of The Servants of Love is their founder Kevin Jacobson, who is no longer with us in physical form. Kevin’s inspiring contribution lives on in every meter/foot of The Servants of Love’s cafe (Healthy Habits), health shop and work and living quarters. Every where I looked at SoL there were little time and energy saving gadgets and inventions that Kevin had designed and created. Most impressive were the blanks he created for making wraps and breads in the dehydrator. He had even created a dehydrator the size of a phone booth which was recently taken out of service because it had been constructed of wood and was a potential fire risk. The spirit of Kevin is inescapable at SoL and you could feel it and see it in the selfless work of the Servants. When I had arrived on Thursday none of the Servants that had been at the retreat in Spain had returned yet. So I worked with Paul, Vera, Michaela and Donal until most of the group returned the following day.

Veronica Makes Kimchi

Chef Veronica, the one person that wanted to be at my Saturday class most of all would not arrive back in Ireland until Sunday, the day after my class. We were able to take some time during the week to make some kimchi and also redo the onion bread recipe. The class I taught featured a spinach wrap, buckwheat refried beans, onion bread, my signature “gadget” recipes as well as some chia recipes. We had an amazing crew in the kitchen helping out. I owe a big “thank you!” to Donal for helping on both Friday and Saturday and also Carlos Corkish, a classically trained chef¬† who rocked out the guaca-ole, fig vinaigrette and headed up the lunch time plating. Margaret Carey also assisted in plating. Gabrielle pitched in by rolling the burritos and adding a colorful floral finishing touch to all the plates. She even devised a way of giving the blackberries a magical shine before dessert was sent out. My experience with teaching in Wicklow was fantastic. I hope to return next year for another teaching event.

Enjoy this dessert recipe featured during the class in Wicklow, Ireland:

Chia Pecan Flan

  • 1/4 C chia gel

    Pecan Flan
  • 1/2 C water
  • 1 C cashews (soaked),
  • 3/4 C pecans (soaked)
  • 1/2 C dates (soaked)
  • 1 T maple syrup or agave
  • 1 vanilla bean or 2 t powder/extract
  • 1 T lecithin
  • 2 T coconut oil
  • 1/2 t salt

Add water and chia gel to blender and blend for about 30 seconds or until smooth.
Add remaining ingredients except for lecithin and blend.

Add lecithin to the mixture while blending.
Transfer to bowl and allow to cool in the fridge or freezer before serving. Decorate with fresh/frozen berries and mint leaves.

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