blog, How To, Recipe

Kelp Noodle Fun

Oodles of Noodles $4 a bag

I’ve got a ton of kelp noodles and I’d love to share them with you! For those of you that aren’t familiar with kelp noodles don’t worry, they aren’t green or slimy and they don’t smell like low tide. They are actually clear and crunchy and when properly rinsed and squeezed out they have very little taste at all… like a good noodle should. So what does one do with these crispy noodles? Anything you want. I like to combine my kelp noodles with other veggies like carrots, onions, zucchini and tomato and then smoother them in a tasty sauce. They are also great in soups and wraps.

First the basics on how to prepare the noodles:

  1. Cut open the top of the bag and drain the liquid out of the bag while holding onto the noodles through the bag.
  2. Once the liquid has drained then squeeze the bag and the noodles inside the bag with all of your might. You want to get as much of the water out of the noodles as possible.
  3. Once the noodles have been squeezed, fill the bag with filtered water and repeat step 2. Do this at least 2 times, soaking, dumping and squeezing the water out.
  4. Transfer the squeezed noodles to a bowl and use scissors or a knife to cut them into smaller pieces. You can also break them up with your hands.
  5. Now your noodles are ready for other veggies and a sauce.

Here are 2 of my favorite sauce recipes:

Hemp Miso Sauce

  • ¾ C hemp seed or 1/2 C almond butter
  • 1 orange – juiced
  • 2 T apple cider vinegar
  • 3 T miso
  • 1/3 C olive oil
  • salt to taste

Place ingredients in the blender and blend smooth.

Sundried Tomato Marinara

  • 1 C sundried tomatoes* – soaked for at least 3 hours
  • 1 C fresh tomatoes – diced
  • 1/4 C onion – diced
  • 2 T olive oil
  • 1 – 2 T hemp seeds – optional
  • 1 T Italian herbs – basil, oregano, rosemary, thyme
  • 2 t apple cider vinegar
  • 1-2 t agave
  • sea salt to taste
  • 1 clove garlic, pressed – optional
  1. Pour the sundried tomatoes and the soak water into the blender and blend smooth.
  2. Add the remaining ingredients and blend.
  3. Adjust salt to taste.

*Some sundried tomatoes are salt cured. This will effect the saltiness of the sauce. Adjust the salt in the recipe accordingly.

4 great things about kelp noodles:

  1. They don’t need to be refrigerated until after you open them.
  2. You don’t need to boil water to prepare them.
  3. They have next to no calories and are a good source of fiber and trace minerals.
  4. When marinaded or warmed slightly the noodles become soft.

If you want some noodles I’ve got a deal for you.  $4.00 a bag or 8 bags for $3.50 each ($28). These are 1 pound (16 oz) bags. Most bags in the store are the smaller 10 oz. bags and they sell for more than this.

Contact if you’re interested in this kelp noodle deal – livefoodexperience (at) live (dot) com

Keep It Live! – Adam

blog, Gadgets, Raw Food Adventures, Recipe

Raw Food Villa Recap and Recipes

Laughing Seed

Greetings Health Fans,

In this latest addition of The Live Food Experience I’d like to do a recipe recap from the Raw Food Villa open house and brunch that was held at Ronora Lodge in Watervliet, Michigan on Sunday, November 21st. Raw soup and mousse specialist Gary Pfeffer accompanied me on this road trip to Michigan. On the way up we stopped for the night in Asheville, North Carolina and visited The Laughing Seed to enjoy raw manicotti and kombucha on tap.

We also had the great fortune to visit with authors Toni Toney (Get Clean Go Green EcoDiet) and Richard Anderson (Cleanse


Juic'n with Toni


and Purify Thyself). The next leg of our journey had us stopping over in Walton, Kentucky to visit Suzy Hoseus (Healing Bipolar and Depression) and family. We were truly blessed to be able to hop scotch across the US from one raw friendly locale to the next. Our final destination was the little town of Watervliet, Michigan. Ronora Lodge was hosting the brunch and we were greeted with a kitchen full of granola, soaked nuts and seeds and a variety of sprouts. Raw food chef Steve Welsh got an early start on sprouting and dehydrating for the brunch on Sunday. The event menu featured breakfast treats like granola, banana vanilla chia porridge and fak’n bac’n. I made a couple of specialty teas to warm everyone from the inside out. Ganesh Café is my signature coffee substitute made with a blend of Reishi, Pau d’ Arco, cat’s claw and oat straw. A mixture of cacao powder, mesquite, maca, carob and cinnamon is added to the blend to give it chocolaty goodness. The second tea I made was a Chaga Spice Tea made with chaga, clove and cinnamon. For the event program in PDF form click the link. Raw Villa Open House

A recipe book featuring all these items and full color pictures is in the works. Stay tuned for your opportunity to purchase online version of the Raw Villa Recipes. Until then enjoy these recipes from the event.

Butternut Squash Soup

  • 3 T South River Garlic Red Bell Pepper Miso – or other unpasteurized miso
  • 3 C water
  • 4 C chopped butternut squash
  • 2 T fresh ginger
  • 1/2 avocado
  • 1/2 C kimchi or sauerkraut
  • 3 T olive oil
  • 3 T apple cider vinegar
  • 1 jalapeño pepper
  • 1 t Himalayan salt
  1. Combine all ingredients in a high powered blended.
  2. Gently warm on the stove top if you would like warm soup.

Sunny Sea Pate

  • 2 C sunflower seeds – soaked at least 2 hours
  • 1/4 C olive oil
  • 1/2 C diced celery
  • 2 T lemon juice
  • 1 T dulse flakes
  • 2 t apple cider vinegar
  • 1/2 t salt
  1. Place sunflower seeds and lemon juice in food processor with the “S” blade and process.
  2. Add the remaining ingredients while the food processor is running.

Avocado Apple Gadget

  • 1 avocado
  • 1 apple – match stick cut
  • 1 orange or ½ lemon – juiced
  • ¼ C raisins
  • 2 T gojis
  • 1 T mesquite powder (optional)
  • 2 t cinnamon
  • 1 t maca (optional)
  • pinch of salt
  1. Juice the orange or lemon in a bowl and add the gojis and raisins.
  2. Cut up the avocado and apple and add it to the bowl.
  3. Add the remaining ingredients and mash together.
  4. Enjoy as a snack or meal.

Coco-Banana Gadget

  • 2 bananas

    Gary's Mousse
  • 1/2 C shredded coconut
  • 2 T almond butter
  • 2 T cacao nibs
  • 2 T water
  • 1 T mesquite
  • 2 t maca
  • 1 t cinnamon
  • pinch of salt

Place all ingredients into a bowl and mash together.

Chia Porridge

  • 2 C almond mylk
  • 3 dates – pitted
  • 1 banana
  • 1 vanilla bean
  • 2 T goji berries
  • 1/4 C chia seeds
  • pinch of Himalayan salt
  1. Blend the dates, banana and vanilla into the almond mylk.
  2. Pour into a bowl and stir in chia, goji and salt.
  3. Allow to sit for 30 minutes occasionally stirring.
  4. Add more water or nut mylk if porridge is too thick.

No-Choco Brownies

  • 2 C walnuts or pecans
  • ½ C carob or cacao powder
  • ¼ C maca
  • 1 C dates – pitted
  • 1/4 C maple syrup
  • 2 t cinnamon
  • ¼ t sea salt
  1. Combine all the ingredients in a food processor except maple syrup.
  2. While the food processor is running add the maple syrup until brownie mix begins to bind together.
  3. Dust a small casserole dish or cookie sheet with maca or cacao powder and then press the mixture flat. The goal is to have a 1 inch layer of brownie.
  4. Cut into squares and chill in the refrigerator.

For those of you that are living to know how to make Gary’s Chocolate Mousse, you can either wait until the recipe book is finished or you can join The Living Food Network. Once you’ve registered, Gary will send you the mousse recipe… membership does have its privileges. High resolution copies of any of these pictures and others from the event can be viewed and purchase here.

That’s all for now. Be safe, stay warm and Keep It Live!

blog, How To, Raw Food Adventures, Recipe

The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper
Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet
Mango Banana Sorbet
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.