How To, Recipe

Raw Vegan Onion Bread with Easy Chip Products Form

Driving from MI to AZ
Driving from MI to AZ

Greetings boys and girls. It’s been a long time since my last post and I’ve traveled many miles and had lots of experiences since my last days at Camp Rawnora in Michigan.Sunset_rainbow_TreeOfLife

I was in Patagonia, AZ managing the cafe at The Tree of Life for several months. I enjoyed my brief time in the cafe and living in raw vegan community. Patagonia is a special place and I was fortunate to be there for monsoon season. The desert comes alive when the rains arrive.

MeAndDatPMC

I lost my dad to cancer in September of 2015 and returned to Florida to be closer to my remaining family. I’m still grieving and processing his passing. I miss my dad, Mr. Phil. He was my biggest supporter and my raw food buddy. I love you “D”.raisedbed_LFE

Now I’m living in Orlando, consulting full time at a juice bar called Juice’d. I’ve got a garden, fruit trees and even a worm farm. I plan on returning to more frequent posts, videos, recipes and more.

cuke_macroblueberries

Here’s some onion bread goodness made with a great dehydrator form from my friends who created Easy Chip Products. Check out the video and if you want a form of your own: Tell them “Chef Adam sent me.”

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Macadami_kiwi_pie2
Pie, Recipe

Epic Vegan Kiwi Pineapple Macadamia Pie

 

Macadami_kiwi_pie1   Greetings Health Fans,

Feast your eyes on this beauty of a raw vegan pie. It’s often difficult for me to eat something that looks so beautiful but the only thing better than how it looks is how it tastes.

Macadami_kiwi_pie5Don’t take my word for it though. Make one yourself. The crust features macadamia nuts and dates. The bottom layer has cashews, coconut milk and maple syrup. The top whipped layer uses the meat from young Thai coconuts blended with coconut milk and more macadamias. A layer of kiwi separates the bottom layer from the whipped goodness on top. The good news is that this pie is cruelty free, dairy-free and gluten-free. Follow the recipe below to experience your very own high pie-brational bliss.

Macadami_kiwi_pie3

Kiwi Macadamia Pie / Cheese Cake

Crust Layer:
1/2 cup dates (8) – pitted
1 C macadamias
1 C almonds
1/4 cup coconut flakes (add last)
1/4 tsp salt

Combine ingredients in food processor. Add coconut at the end and pulse in. Press crust mixture into pie pan or spring form.

Cheese Cake Layer:
2 C cashews soaked
1/2 C date (8) – pitted
1/3 C lemon/lime juice
1/3 C maple syrup
1/2 tsp salt
2 tsp vanilla powder
1/4 C coconut oil (melted)
1/2 C nut milk ( almond or coconut)

Combine in blender. Pour into crust and allow to set in freezer for 3 hours. Once set, add a layer of cut fruit of your choice. Return to the freezer.

Whipped Topping:Macadami_kiwi_pie2
1 1/2 C coconut milk
1/2 C macadamias soaked
Meat of 3 Thai coconuts
2 tsp vanilla powder
1/2 C maple syrup
3 TB coconut oil – melted

2 TB lecithin
Combine ingredients in blender adding lecithin last. Pour whipped topping onto frozen pie. Tap pie on counter to remove air bubbles. Set in freezer for 3 hours. Once set, decorate with fruit slices.

Allow to thaw for 30 minutes before cutting and serving.

Watch the videos for step by step instruction.

 

Pie, Recipe

Pawpaw pie is actually more American than apple pie

Still Life with Paw Paws

Thanks for joining me for the second installment of the “pawpaw diaries”. This weeks episodes features a video and recipe for pawpaw pie. Considering that pawpaw is the largest indigenous North American fruit, I think I’m justified in saying that pawpaw pie is more American than apple pie. Apples immigrated to North America with the European colonists while pawpaw was here long before they arrived.

Natural growing range of pawpaw

One interesting thing about the pawpaw tree is its flowers, which are tri-lobed and face the ground when in bloom. These funny flowers aren’t very fragrant and what little fragrance they have isn’t very friendly. Their smell has been likened to rotting meat which explains their native pollinators: blow flies, carrion beetles and the occasional fruit fly. I put my nose up to a flower in the Spring and really didn’t notice a smell at all. Pollinated flowers yield fruit that ripens by late September and early October here in Southwest Michigan. Ripe fruit drops from the trees and is a highly prized meal for deer, squirrels, fox, raccoons, possum and black bears. It’s rare to find an unblemished fruit on the ground. Usually they’ve been snacked on. The best harvesting technique I’ve found is to shake the tree and collect what hits the ground. You can admire my technique in the video included in my previous post on pawpaw.

Pawpaw Flower
Pawpaw Flower

The more I learn about pawpaw the more impressed I am with it. Why has no one ever heard of this fruit? Why can’t you get it in grocery stores?

Pawpaw at Whole Foods
Pawpaw at Whole Foods

Unfortunately pawpaw hasn’t quite made it mainstream… yet. While there are plenty of pawpaws feeding the woodlands creatures, they’ve only established themselves at local farmer’s markets and at regional grocery stores. Some of the disadvantages pawpaw’s have which are preventing them from being more mainstream is that they quickly ripen once picked, bruise easily and potentially ferment in their skin once ripe. Some varieties of pawpaw have shown to be better cultivars than others. The ideal pawpaw variety yields many fruit of large size with abundant flesh and few seeds. If Neal Peterson has his way, pawpaw would be seasonal staple around the country.

Neal Peterson tasted his first pawpaw in 1975 and since then he has made it his mission in life to develop pawpaws into viable cultivated crop. Over the past 30+ years he has created pawpaw varieties with outstanding yield, size, flavor and percentage of flesh. For those wishing to look into growing your own pawpaw, he is the authority and source for all things pawpaw.

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blog, Raw Food Adventures

Pawpaw, paw paw, papaw… have you heard of it?

Coconut yoghurt and persimmon breakfast
Coconut yoghurt and persimmon breakfast

Winter has well established itself here in Michigan with snow on the ground and temperatures below freezing. It seems that only a week ago I was trekking through the Rawnora landscape in search of pawpaws. What’s a pawpaw you say? That’s a fair question to ask considering this native fruit is relatively new to me as well.

pawpaw_on_treePawpaw, Latin name asimina triloba, is the largest indigenous fruit in North America. The pear-sized fruit resembles a light green mango in appearance though some fruit bulge at each end looking more like a green Mr. Peanut. The flesh of the fruit it light yellow and has smooth custard like consistency. Each fruit contains 6 to12 black seeds. Pawpaw’s flavor reminds me of banana and mango with hints of vanilla. Some local names given to this native food are Ozark banana, Indiana banana, wild banana, Kentucky banana, banango… Are you noticing a pattern?

pawpaw_comparison
2 varieties of pawpaw

There are multiple varieties of wild growing pawpaw. Their fruits vary in size, color, skin thickness, flavor and number of seeds. Here at the camp we are fortunate enough to have a very juicy and tasty variety of pawpaw. The closest relative of the pawpaw grows in the tropics. Pawpaw is related to soursop, sweetsop cherimoya and other Annonaceae family trees… all of which I love to eat. Unfortunately these guys only grow far, far away.

Soursop in Jamaica
Soursop in Jamaica

Both the pawpaw tree and fruit have complex chemical properties that have both health and agricultural applications. Compounds known as acetogenins in the leaves, twigs and bark of the pawpaws are a natural insecticide and show anti-cancer properties. Pawpaw fruit is higher in protein than most fruits and is also rich in fatty acids. Caprylic acid (octanoic acid) in pawpaw fruits is a compound shown effective against bacteria infection and is also used in supplements taken to suppress candida.

Enjoy this pawpaw hunting video from October of this year and stay tuned for my next post where I’ll show you how to make a pawpaw pie.