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, Recipe

Raw Vegan Sham-Rawk Shake

Sham_rawk_shake
No waste in this shake

This month I caught a glimpse of a highway billboard featuring an over-sized Shamrock Shake and it made me think of the dark days when ignorance was bliss and industrial waste was food. Those days are gone but not forgotten and I imagine that the Shamrock Shake of my youth was actually a little healthier than the current incarnation. Regardless, I was inspired to make a recipe that is a tribute to the green minty sludge I was so eager to drink down in my youth. This version is made with all top shelf ingredients and is possibly a shake you could thrive on for the rest of your life.

Keep in mind I have switched out petro-chemical food coloring, polysorbate 80, wood pulp, sodium benzoate and mono/poly-glycerides with real food ingredients. Besides, I wouldn’t even know which aisles of the grocery store to find sodium benzoate and polysorbate 80.

I’d like to extend an open invitation for all of you out there to visit me at Camp Rawnora, a raw food wellness center in Watervliet, Michigan. Weekend retreats start in April. Find out all the details at the Camp Rawnora website.

[amd-zlrecipe-recipe:17]

 

blog, Raw Food Adventures, Recipe

Watermelon all day long!

watermelon

Greetings boys and girls,

It’s watermelon season across the country so roll up your sleeves or preferably take off your shirt and dig in. For the past few weeks I have been living primarily on watermelon and enjoying it thoroughly. Not only is watermelon the ultimate food for hydration it’s also loaded with vitamins, minerals and fiber. On Nutritiondata.com watermelon is given 5 out of 5 stars for weight loss and 4 out of 5 stars for optimum health. Loaded with potassium, vitamin A and vitamin C, watermelon is also a great source of lycopene. Tomatoes have been getting all the lycopene press these days but watermelon tops tomats any day of the week in lycopene content. Lose weight, hydrate and protect yourself from a variety of cancers. Watermelon, get some! Be sure you get organic watermelons with seeds and be sure to eat the seeds. The seeds are actually very tasty and they contain zinc, iron and curcubocitrin which dilates capillaries.

Watermelon are a great food for doing a mild fast and cleanse. It’s best not to do straight watermelon juice without the fiber because of the concentrated sugar content. Do a 50/50 mix of watermelon juice and cucumber or watermelon and water to take the edge off. If you’re going to juice the watermelon you can juice everything including the rind.

Buy whole melons to maximize your watermelon experience. Uncut watermelon can be stored at room temperature for a couple of weeks. Once cut, time starts ticking and your melon needs to go in your belly or in the fridge. I love sprinkling Himalayan salt on watermelon to enhance its magical flavors. My ultimate favorite watermelon experience is a combination of Himalayan salt and blue green algae or spirulina sprinkled on top. Don’t knock it til you try it.

Enjoy this video with special guest the Watermelon Samurai.

Keep it Live!

blog, How To, Recipe

Kale Does the Body Good!

Kale in a glass
Got Kale?

All those folks with their milk mustache got it all wrong. The statistics regarding the consumption of pasteurized dairy and the incidence of osteoporosis and other chronic diseases paint a pretty clear picture… “milk doesn’t do the body good“. The milk I’m talking about is factory farmed, mechanically extracted, puss laden, pasteurized milk.

What’s a healthy calcium source you ask? KALE. Yes that fibrous leafy green that is used for a decoration on your plate in upscale restaurants. In many cases it’s the only thing on the plate that is safe for human consumption. Kale is your friend. It’s a mineral rich leafy green that can change your life if you give it a chance.

The trick to kale is knowing how to prepare it and that trick is “massaging” it. The procedure goes as follows:

  1. Rinse the kale and shake off the excess water.
  2. Stem the kale and place the leafy pieces in a large bowl.
  3. Lightly salt the kale. Add about a 1/2 teaspoon per bunch.
  4. Now massage the kale. Don’t be gentle, kale likes it rough. Rip it, squeeze it, rub it together, crinkle it up.
  5. You know you’re done when the kale becomes shiny and wilted. Eventually it will give off an earthy smell.
  6. Allow the kale to sit for 20 minutes and prepare other veggies to add to your kale salad.

You can squeeze some lemon juice or add some apple cider vinegar and massage it in. Drizzle your favorite cold pressed oil on top of your salad.

Some great additions to a kale salad are: avocado, carrot, celery, apple, tomatoes and bell peppers. The creation below has carrot, purple cabbage, marinated onions and green onions. I made a dressing with chickpea miso, tamari, hemp oil and apple cider vinegar. The picture was taken moments before I dumped a tablespoon of spirulina on my salad… mmmmm, spirulina.

Kale Salad
Calcium You Can Use