blog, Raw Food Adventures

Mango Impossible…

mango

The tan from my Jamaica trip is quickly fading but the memories and videos are still there to remind me of the fun in the sun that I will be having again next year at January in Jamaica 2013. Will you be joining me? Details to come. Speaking of details, we’re putting together the schedule of events for Camp Rawnora for 2012. Be sure to visit the Camp Rawnora site to find out what’s uncooking. We’ve got a Spring Detox Weekend and Forage scheduled for April and 5 Day Cleanse/Detox on the calendar for May… Weight Loss Camp in June… just check the calendar, more details to come.

Enjoy these mango factoids and the video from Jamaica below…

  • Mangoes originated in India and eventually spread from there throughout the globe.
  • They contain high amounts of vitamin C, A, B6, other B vitamins, prebiotic fiber, potassium, copper, amino acids, beta carotene and a variety of antioxidants.
  • 2 chemicals in mangoes (triterpene and lupeol) have been shown effective against prostate and skin cancer.
  • Mango skin and leaves contain the chemical urushiol  which is also present in poison ivy and poison oak. This accounts for many people having an allergic skin reaction to mango.

mango cut

 

 

blog, How To, Raw Food Adventures, Recipe

Mamey Sapote… good eat'n

Mamey Sapote
Mamey Sapote

For folks living out at the beaches of Jacksonville you may have noticed a new produce stand that has opened on Atlantic Blvd. just west of The Ditch and on the south side of the street. Peaches, boiled peanuts, veggies, local muscadine/scuppernong grapes and… mamey sapote? For those that are intimidated by new foods, have no fear, mamey is your friend. Mamey are native to Mexico but they have been transplanted to tropical and sub tropical climates like South Florida. The fruit can range from the size of a small avocado to up to a foot in length. The skin of the fruit is brown with the texture of flaky sandpaper. The fruit is ripe when it gives to slight pressure. The ripeness can be determined by slicing a thin layer of the brown skin off. If it reveals deep orange the fruit is ripe… light pink/green, let it ripen. Don’t rush a mamey and try to eat it when it’s firm or you may have an unpleasant experience. When unripe the flesh of the fruit it rubbery and very tannic… bitter tasting. A soft ripe mamey on the other hand is quite the magical experience. You can split it in half as you would an avocado. In the center of the fruit should be a medium sized seed. The  soft custardy flesh of the mamey has a vibrant orange/pink similar to that of a baked potato. Now comes the good part, the taste. Mamey reminds many of pumpkin pie with a dash of vanilla and almond extract. The flavor has been likened to sweet potato, cherries, chocolate and almonds. Eat it right out of the skin or add it to smoothies or ice cream recipes. Mamey is high in vitamin C, beta carotene, iron and fiber. The carb/fat/protein profile is 88%/8%/4%. Some might say a near perfect balance.

Recently I made a mamey gadget by scooping a medium sized mamey into a bowl and adding:

1 t maca, 1 T mesquite, 1 t carob, 1/4 C cashew pieces and a pinch of salt

The cashews add a cruchy surprise. It may take a little searching to find mamey in your area but it’s worth the hunt. Asian markets, flea markets are you best bet. If you happen to be in Jax and visit the produce stand on Atlantic, ask if they have any mamey and also encourage them to carry organic produce.

mamey and me
mamey and me
blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding Dong Finale

Part 3 in the epic saga of Crust, Filling and Chocolate Sauce. May the Bliss be with you.

Chocolate Sauce:
1/2 C agave
2 T cacao powder
1 T mesquite powder
1 T lucuma
1 T carob
2 t agave powder
1 T coconut oil
pinch of salt

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