blog, Raw Food Adventures, Recipe

Watermelon all day long!


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 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, Raw Food Adventures, Recipe

Mousse on the Loose – Avo Chocolate Mousse

Julian's Ormond Beach Sign
Vintage Kitsch

I had quite a wild weekend of food preparation and fun. Actually things started rocking for me on Friday when I drove down to Ormond Beach, FL for an Art Army meetup event at Julian’s Landmark Restaurant. Let me say first off, a big thank you to Keith for driving down with me and being my “most humble assistant”… best assistant ever! For those of you that have been to Julian’s you’ll understand what I mean when I say that the place is a surreal experience. Julian’s exists in a wormhole that keeps it suspended in the Tiki Bar Rat Pack Era. The decor of Julian’s is authentic, it’s gotta be because who in their right mind would replicate it. Don’t get me wrong, kitsch is cool, the  panoramic 30 foot wide Hawaiian Luau mural is priceless. The mural alone was worth the drive.

Luau Mural at Julian's
Authentic Mural

Our task, Keith and I, was to rock out a raw buffet for the Art Army event that kicked off at 8pm that evening. The menu that was planned was Pad Thai noodles made from zucchini, yellow squash and carrot topped with an yummy-liscious almond miso sauce. We also prepared walnut pecan pesto stuffed bell peppers, mixed green salad and a mack’in bowl of avocado chocolate mousse.

I’ll be posting video from the festivities, but first I’d like to share an avo-chocolate mousse video I recorded this summer. Enjoy!

blog, How To, Recipe

Marinade My Mushroom

BBQ Eggplant and Shrooms

They say the secrets in the sauce, which is true. But the magic is in the marinade. The trick to making raw foods that really knock the socks off of skeptics and lovers alike is dialing in a boot shootin marinade. Good news kids, most marinades are raw and vegan already. The basic ingredients are an acid, an oil, a sweetener, salt and spices. Unpasteurized apple cider vinegar or citrus juice is your acid. You can choose from any number of organic cold pressed oils. Use agave, palm sugar or yacon syrup if your hardcore raw vegan. And if you’re not so strict use raw honey or maple syrup for sweeteners. Use a healthy sun dried sea salt or Himalayan salt.  Spices… take your pick of chemical free options.

The recipe below is a BBQ style sauce/marinade which I used to marinade eggplant and crimini mushrooms. I marinaded these guys over night and then warmed up the mixture in the dehydrator for a couple hours. The results were delicious fabulous goodness.

This recipe is featured in my soon to be released recipe book entitled “The Live Food Experience”. Subscribe to my blog and be the first kid on your block to have your very own “Live Food Experience”.

BBQ Marinade

Amount Measure Ingredient Preparation / Option
3/4 C sundried tomatoes soaked 2 hours
1 C water use STS water
1/4 C palm sugar
2 T tamari
1 T miso
2 cloves garlic
2 t ginger minced
1 t chili powder
1 t paprika
1 pinch salt
  1. Blend all the ingredients.
  2. Pour marinade over chopped mushrooms or veggies.
  3. Marinade overnight.
  4. Add marinade veggies to salads, soups and wraps.