Raw Food Adventures, Restaurant Review

Winter Travels 2013/2014

Carl in KitchenTime flies when you’re buried in snow. It seems like only a few weeks ago I was down in Florida enjoying the ocean and the sun. Months have passed but the memories remain. I took a road trip with my former girl friend and now good friend Stacia down to Bradenton, Florida in mid December. We spent Christmas with her cousin Tess Challis and family. Tess is a vegan chef and author who is also the co-founder of Get Waisted, a healthy vegan version of weight watchers. Tess’ husband Carl is the head chef at a raw food cafe in Sarasota called Ionie. I spent a day in the kitchen Tess and Carl… tasty good times.

 

raw pizzaNow I’m back in Michigan at Camp Rawnora. There’s no shortage of snow in these parts. I’m looking forward to the start of the 2014 season here at the camp. We still have 2014 Raw Recipe calendars available. It’s never too late to pick one up.

2014 Raw CalendarOur first event this year is the March Maple Water Fast beginning on Wednesday March 19th through Sunday March 23rd.

March_Maple_Fast

Raw Food Adventures, Restaurant Review

In the Raw… good eats in Highland Park, IL

Recently while in Chicago I went up to Highland Park with my friend Cindy to visit a new raw restaurant set up by Matthew Kenney. “In the Raw” is the manifestation of Beth Taussig’s desire to bring raw foods to her local community. She spent some time chatting with us about her journey into raw foods and the experience of opening a restaurant. I remember my raw food restaurant opening experience when I helped to open Shakti Life Kitchen in Atlantic Beach, FL back in… actually I can’t quite remember… October of 2008 maybe. A lot has happened since then… European tour, Canadian adventures, visit to Kauai and much more.

Now I’m up in Michigan running a retreat center (Camp Rawnora), growing a garden and living a blessed life. I’d love to hear what you’ve been up to. Drop me a line with the details and enjoy pictures from my gardens and my restaurant review of In the Raw.

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, Raw Food Adventures, Recipe

Raw Food Adventures in Jamaica

jamaica_rainbow
Rainbow at Natania's

Greetings from Jamaica… I wish you all could be here. As mentioned in earlier posts I am involved with a health and wellness retreat in Jamaica for most of January. So far the visit has proven to be quite an adventure. I’ve been staying at Natania’s Guest House in Westmoreland parish in the small town of Culloden. The place is right on the ocean front with a small sandy beach and Sandals Resort – Whitehouse as our neighbor across the water. I find it to be a bit ironic that we’d be teaching people how to eat for health and longevity across the water from a high end resort with little regard for any of these things.

ackeeAckee has been the big surprise of my visit. I was familiar with this food from a visit to Jamaica when I was 10 years old. What little I remember is that it looked like scrambled eggs when prepared and that it was poisonous if consumed unripe. “Can you eat it raw?” was the first question that came to mind and it turns out the answer is “yes” though most people don’t. Ackee is one of the few fruits with a high fat content (between 51-58%), 55% of the fat being linoleic acid (short chain omega-6 fats). Ackee has a neutral to savory taste and a firm, brittle texture when fresh that surrenders to mush over time. One of the yoga instructors at the retreat(Yoshi) had quite an affinity for raw ackee which he enjoyed eating with onion and Scotch bonnet peppers. His passion for ackee inspired me to create an ackee omelet with a Scotch bonnet pepper salsa. Enjoy the video and recipes… and Keep it Live!

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ackee omelet
Breakfast of Champs

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