blog, Raw Food Adventures, Recipe

VegFest in Florida 2011 and Brownie Recipe

VegFest Lineup
Uncooking Demo

The second annual Northeast Florida VegFest on Saturday November 5th brought me back to Jacksonville, Florida for a short little visit. While in town I had a chance to visit some friends, harvest reishi mushrooms, go surfing and make some brownies during my food demo at VegFest.

Saturday started out with a visit to WJXT News 4 Jax studios for a quick interview on the morning show. The morning anchor and weather lady Rebecca Barry confessed to me she was a burger and pizza kinda girl. I told her I ate that stuff too back in the day but you can’t get away with that forever… especially if you are on TV… well maybe if they don’t show you below the neck. I was impressed by how she would jog in high heels between the morning show couch and the weather set and then back all while on the air and even talking. That must be how she works off the burgers. I gave her a copy of the book and left a bag of granola with the other morning host (not sure of his name). The next morning show guest was a group of Zumba ladies. They asked me if I’d like to join them during their segment for some Zumba dancing… hey, why not? What’s a “Zumba” anyway?

WJXT4 morning show
WJXT4 Morning Show

While we were waiting between segments I watched the male morning anchor chowing down on the granola. I assumed he was enjoying it but before I could ask him he blurted out, “this stuff tastes like dirt.” That had me confused because he just kept eating it… he must like eating dirt. The old saying about “throwing pearls to swine” comes to mind. His comment didn’t bother me much because he seemed more like the the Froot Loop fan than the raw granola type.

The morning show finished up before 9am so I headed over to VegFest to catch everyone setting up. I said my “hellos” and slipped around the corner to a breakfast spot where I could warm up with some tea and eat a pomelo I had bought the day before.

pomelo breakfast
Breakfast of Champions

Pomelos are a favorite fruit of mine. For those of you not familiar with pomelos they’re the oversized grapefruit looking things you’ll find seasonally at the grocery store. Pomelos differ from grapefruits in a couple of ways:

  • Their skin is very thick and can be easily removed in one piece
  • They don’t come apart in clean slices like grapefruit and oranges. It’s best to peel the fruit, split it in half by pulling it apart from the middle and then peel each individual slice to free it of the thick skin that surrounds it
  • They taste sweeter than grapefruit
  • They don’t make as much of a juicy mess although once you’ve finished eating one there will be a pile of peels and pith

With breakfast and the surreal land of the mainstream media behind me I walked over to VegFest for my demo. Fortunately this year they had a sound system for the food demo. The year before we had to battle the amplified main stage for the attention of our audience. This year we had a microphone on a stand. Not ideal for a food demo but better than nothing. I actually liked the hand held microphone because it made me feel like I was doing stand-up comedy. My friend Natacha volunteered to assist me in my brownie making which allowed me to narrate the process. I was pleased to see a standing room only crowd gather for the no-bake brownie demo. I did a variation of the brownie recipe on page 176 of The Complete Idiot’s Guide to Raw Food Detox. There’s also another variation of the brownie called the “Bomb Dot Com Brownie“. Here’s the recipe I shared on Saturday at the VegFest:

[amd-zlrecipe-recipe:8]

VegFest Demo
Brownies anyone?
Raw Food Adventures, Recipe

Kale Chips, Zucchini and Butterflies

  

Butterflies at Ronora

The gardens are going off here in Michigan, zucchini, kale, chard and tomatoes abound. I had a major kale, zucchini and brocolli harvest last week. I made zucchini crackers, kale chips and pickled brocolli… all by myself. It’s at times like this that I wish I had an intern. I’m sure the universe will deliver one once I’m good and ready. I’ve had a few inquiries but I haven’t been able to follow up on them. All in good time. The non-profit group Camp Butterfly was here at Ronora Lodge this past week. The group  is a nonprofit organization based in Chicago dedicated to the holistic development of girls of African descent. I was given the honor of leading a tour through the garden. I showed the girls all the amazning things we had growing both in the garden and everywhere else. I’m sure they were suprised to see me pulling up what looked like weeds and chomping on them. Some of the girls were brave enough to try wood sorrel and lamb’s quarter. What they really enjoyed was harvesting cucumbers, kale and gigantic zucchini. Many of them took a zuke home with them as a souvenier.   

Pickling Supplies

With all this fresh produce coming in I got to pickling and dehydrating. First I sliced a gigantic zuke long ways on the V-slicer/mandolin. I put these slices in a bowl and covered them in a marinade. (RECIPE BELOW) There was a lot of zuke to marinade so I made an extra big batch.   

Next it was time to pickle, using a mixture of 1 tablespoon of pink salt to 1 cup of water I began pickling brocolli. I cut up the brocolli and stuffed it in a large jar with garlic cloves and flowering dill. After the jar was packed tight I poured the brine over it and put a jar full of water on top of the mixture to weight it down.   

 

  

Then I moved on to the kale… lots of kale. I stemmed half the kale while the zukes were marinading. Once I finished stemming I dusted the kale with salt and massaged it. After a half hour the marinade had drawn the liquid out of the zucchini and made nice soup mixture in the bowl. I scooped out this marinade zuke juice mixture and filled the vitamix. This was the base for my kale chip coating. I added 1 cup of sunflower seeds  and 3 TB of nutritional yeast to 3 cups of the liquid I had in the vitamix. The consistency I was aiming for was a that of a thick paste almost like hummus. Once I achieved the flavor and consistency I was looking for I coated the kale and put it in the dehydrator to dry.   

Once the kale was in the dehydrator I got on finishing up the zukes. I was making mini pizza slices. It turned out I had too many zucchini slices and not enough patience so I put over half of the zucchini in the blender and pureed it, then I added chia, sprouted buckwheat and pixie dust and made crackers… yum.   

It’s dangerous to leave me alone with the kale chips and this was no exception. The next morning I went into the raw kitchen and was greeted by the smell of all of these savory snacks drying. I think between the zuke crackers, the kale chips and the pizza strips my favorite were the crackers. All of the recipes had the same marinade as their base which I then tweaked to get the flavor and consistency I was looking for… gadgeting at its finest. Come and visit me… I might have some kale chips left. Keep it Live!   

    

 Magik Marinade Recipe 
  • 2 whole tomatoes
  • 1/2 yellow onion
  • 1/2 C pumpkin seeds
  • 3 T palm sugar
  • 1/4 C tamari (Miso Master)
  • 1 lime – juiced
  • 2 T apple cider vinegar
  • 1/4 C nutritional yeast
  • 1 t paprika
  • 1 T pink salt
  • 3 cloves of garlic
  • 1 hot pepper
  • 1/2 C olive oil

Blend smooth, pour over vegetables to be marinaded and coat evenly.

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Rolling With the Nori Part 2

That's a tight roll
That's a tight roll

Sequels are rarely better than the original but this may be an exception to the rule… well at least this video is shorter. I actually get my roll on. I ended up making a ridiculous amount of filling for these nori sticks. I rolled for about an hour and had only gone through a third of the mix. I recorded this towards the end once I had figured out this advanced rolling technique. If you’re going to roll nori sticks, invite some friends over and make a party of it. No sense in rolling alone. I’ll post my recipe for goji beer and then you got no excuses not to Rawk and Roll.

Love, Adam