Monthly Archives: May 2009

You like’a da juice?

da juice

Students often ask me what juicer I recommend. Now mama taught me it’s rude to answer a question with a question but that’s usually the case. “Do you want to be able juice wheat grass and make ice cream and sorbet?” is the question I respond with. There are 2 common types of juicer and one uncommon: Centrifuge, which spins and Masticating, which crushes and chews.

Centrifuge Juicer

Centrifuge Juicer

Centrifuge juicers work great with root veggies and hard fruits. The softer the fruit you put in the juicer the less efficient it juices. Leafy greens don’t juice well in centrifuge juicers. The Jack LaLane juicers are this spinning type. The pulp is separated from the juice and collected separately. This can be a messy process.

These quotes are from the Omega Juicer website:

A centrifuge holds the pulp inside the basket in order to continue to spin the pulp and extract juice. Centrifugal juicers are highly efficient and the easiest to clean. Perfect for small families and individuals.

Masticating Style – A Masticating Juicer is a low-speed unit that can juice the same items as Centrifugal and Pulp Ejection while also having the ability to juice Wheatgrass and Leafy Greens. Our masticating units also have non-juicing functions. Pasta Extrusion, mincing, grinding and nutter butters.

Masticating Juicer

Masticating Juicer

Some popular brands of masticating juicers are Green Star, Champion and Omega. Green Star is considered the top of the line and uses twin gears. While they make great juice and are really efficient, the Green Star is bulky and is more complicated to clean and assemble than the Champion and Omega. I’ve used all 3 juicers mentioned extensively and each has its benefits and drawbacks. My personal choice is the Omega for ease of use, compactness and cost.

Got Ice Cream/Sorbet?

The one perk that you get with the masticating juicer is the ability to turn frozen fruit into instant sorbet. The only condition you need to consider is that the frozen fruit is cut into pieces that will fit into the juicing chute. Frozen mango, papaya, banana and pineapple are tops on my list for sorbet making. I also mentioned ice cream. Check out this little trick.

  1. Prepare your favorite vegan ice cream recipe in the blender.
  2. Pour the mixture into ice cube trays.
  3. Freeze.
  4. Put frozen ice cream cubes through the juicer.
  5. Enjoy
Champion Juicer

Champion Juicer

http://www.omegajuicers.com/

http://www.greenstar.com/index.asp

http://www.championjuicer.com/

The uncommon type of juicer is the Norwalk juicer, created and named for Norman Walker. This juicer is unique in that it uses a grinder to break up the fruits or veggies and a separate hydraulic press to extract the juice… fun stuff. This method is apparently the best method for reducing oxidation and decay of the juice. Unfortunately Norwalk Juicers cost over $2000. There are some DIY methods of creating your own Norwalk type setup if you’re motivated to do so.

norwalk1

Norwalk Juicer

http://www.nwjcal.com/

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Goji Beer-y in da House!

nice brew

nice brew

This weeks installment is a festive fermented beverage I lovingly refer to as Goji Beer-y. This is the second time I’ve made this drink since returning to Florida. The fermentation is done with vegan kefir grains called Kefir d’ Acqua. I came accross this treat while working out at the Tree of Life in Patagonia, Arizona. Props to Joshua who scored us the first batch of water kefir goodness. Goji Beer-y was almost a reality while out in Arizona but unfortunately Joshua placed his experimental goji berry batch in the oven to ferment assuming that would be a safe enough place in a house full of raw foodists. Unfortunately he didn’t take into account that using the stove top to heat water would raise the temp in oven thus increasing the pressure inside the goji berry brew. Long story short… there was an explosion, goji ferment juice all over the floor and inside the oven. The upside of this story is the RAWthrock house got their oven cleaned to a level beyond all expectations.  Once again, thanks to Joshua.

This friendly ferment is great because the process is relatively simple and can be completed with in 72 hours. I made the batch in the video using filtered water, kefir crystals, 1/2 C of raisins and a 3 oz of home made grape preserves. I figured I wasn’t going to use the jelly, I might as well feed it to the kefir. Goji Beer-y is bubbly, slightly bitter with a little goji sweetness.  These days it’s my non-alcoholic beer of choice. Details and direction for creating your own kefir ferments can be found at the link above.

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Rolling With the Nori Part 2

That's a tight roll

That's a tight roll

Sequels are rarely better than the original but this may be an exception to the rule… well at least this video is shorter. I actually get my roll on. I ended up making a ridiculous amount of filling for these nori sticks. I rolled for about an hour and had only gone through a third of the mix. I recorded this towards the end once I had figured out this advanced rolling technique. If you’re going to roll nori sticks, invite some friends over and make a party of it. No sense in rolling alone. I’ll post my recipe for goji beer and then you got no excuses not to Rawk and Roll.

Love, Adam

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Rolling With Nori

Just when you thought it was safe to go back in the kitchen, I’ve done and gone it again… ? Yes, I’ve been huffing rejuvalac. Not really. I made some tasty ginger almond nori roll ups last week and now the video is edited and ready for viewing.

The recipe I made on the video was a double batch which is a cruel thing to do to yourself if you’re on your own when it comes time to roll. My prayers weren’t answered and a bunch of escaped Cuban cigar rollers did not show up to help out. And none of the high school kids in the neighborhood were willing to roll up what I had to offer… Below is a half version of the recipe on made on camera.

Happy rolling and Keep It Live!

Nori Almond Sticks

1 C almond (soaked)

1/2 C sunflower seed (soaked)

1/4 pumpkin seeds

1/4 C sts water

1 T ACV

1 t turmeric

¼ t ground black pepper

2 T ground chia seed

1 clove garlic, pressed

1 pinch cayenne

10 Nori sheets – cut in half across the grain

2 T lemon juice (to moisten nori)

Process the above ingredients into a thick paste. Spread a bead of paste on the cut nori sheets and roll. Moisten the edge of the nori and seal it. Dehydrate at 125 for 3 hours then lower to 115 and continue dehydrating until completely dry. 10-12 hours. Nori sticks can be cut in half after dehydrating.

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Goji Peary Granola

Goji Peary Granola

Goji Peary Granola

The smell of raw vegan goodness is emanating from the dehydrator once again. This time it’s my latest granola creation. Pureed pears really make a kick ass granola sweetener and binder. Tonight’s recipe went something like this…

Sprouted Buckwheat Granola

4 C sprouted buckwheat

2 C almond (soaked)

2 C sunflower seed (soaked)

2 C pumpkin seed (soaked)

2 C walnut (soaked)

4 pears—pureed

3 vanilla beans powdered

½ C carob powder

½ C mesquite powder

1 C gojis (soaked)

1 C agave

1 C dry yacon powdered

3 T ground chia

salt to taste

This recipe makes about 5 trays worth of granola if using an Excalibur

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