The Live Food Experience Has Moved

Go To The New Live Food Experience Web Site

The New Site is UP!

Free Ebook on New site

Hi Boys and Girls. The new and improved “Live Food Experience” is up and at a slightly different URL. I’ve migrated all the content over to the new site and that is where the new content will be posted… so come on over, change your bookmark and update your subscription.

Also on the new site is a free ebook that can be downloaded from the “store”. It’s called “Zen and the Art of Gadgeting”. It’s part memoir, part inspiration, part recipe book and part vanilla, lucuma swirl.

See you at the new site and Keep it Live!

Adam

Aho!

Brush-a Brush-a Skin Brush

Brush-a Brush-a

How many of you out there know a cheap and easy way to stimulate new skin growth, eliminate cellulite,  tighten skin, tone muscles and much, much more? Skin brushing is a cheap, simple and easy way to optimize your health and vitality in the privacy of your own home.

Here are some factoids about your skin:

• The skin is the largest most important eliminative organ in the body and is responsible for one quarter of the body’s detoxification each day?
• The skin eliminates over one pound of waste acids each day in the average adult, most of it through the sweat glands?
• That the skin is known also as our third kidney?
• That the skin receives one third of all the blood circulated in the body?
• That the skin is the last to receive nutrients in the body, yet the first to show signs of imbalance or deficiency?

What does skin brushing have to offer the largest organ of detox in the body? Just about everything you could ever want:

1. Removes cellulite

2. Cleanses the lymphatic system

3. Removes dead skin layers

4. Strengthens the immune system

5. Stimulates the hormone and oil-producing glands

6. Tightens the skin preventing premature aging

7. Tones the muscles

8. Stimulates circulation

9. Improves the function of the nervous system

10. Helps digestion

11. AND it’s easy, inexpensive and invigorating!

Enjoy this fun video demonstrating the basics of skin brushing. Love your skin and it will love you back.

Keep it Live!

Coconut Cracking

Young Thai Coconut

For those of you out there curious about opening young Thai coconuts, here’s a little how to video demonstrating the “finesse” technique. Other techniques include the “whacking”, “hacking”, “cracking” and “smacking”… none of which are featured during this video. The Live Food Experience does not take any responsibility for those who sustain injuries while attempting to open a coconut. If attempting to open a coconut for the first time be sure to use a quality sharp knife. Coconuts eat cheap knives for breakfast. Also be sure to have some one standing by un case of a coco-mishap.

If you have a Young Thai Coconut Experience you wish to share, be sure to post it in the comments below.

Be safe, and Keep It Live!

Chef Franky G’s Food Challenge 2010

On Saturday I was having a little meditation session, you know quiet time, OK, I was napping while sitting up. While in this peaceful nap state I was thinking about an “Iron Chef” type challenge show that featured rawfood chefs, but not so much a competition as a collaboration. It was a pleasant little concept. When I finished my daydream I checked my email to see that my little dream had come true… to a certain extent, in the form of Food Challenge 2010 from Chef Frank Giglio. First off, let me tell you about Frank Giglio. Frank is an amazing chef, athlete and an all around swell guy. He was the first apprentice to greet me when I stumbled into the dorms at The Tree of Life Rejuvenation Center in the dark of night… actually there was another apprentice there as well, but Frank was my roomie for the last few weeks of his apprenticeship, so he gets top billing. That was back in September of 2007. Franky was offered a managing chef position at the TOL cafe and it was during that time that he taught me a thing or two about cheffing Franky G style… beet pesto, who would have thought it would taste so good?

So what’s the Food Challenge 2010? Here’s an excerpt from his site:

Take a look into your cupboard or fridge and pick a few ingredients that you don’t know how to use, or that need to be used up.  With the list, I will then create a recipe for you.  You then try it out, maybe take a picture, then send it back to me.  If the dish was a hit, then I get a thumbs up!

So I’m sending out my challenge in video form to Chef Frank. If he wants to send one back I welcome it. And for those of you at home… send in your challenge to me or Frank if you’d like.

Keep It Live!  Adam

Rosemary Corn Shroom

Rosemary Corn Shroom

Hi all,

Recently I was asked, thanks to Heathy, to be a featured chef on the new website and online community Eighty Percent Raw. This site was started to provide support for individuals interested in refining their diet and moving towards a healthy more sustainable way of eating and living. March 1st was the launch of 80% Raw. As a contributing chef I put together a simple side dish recipe that requires no special training, gadgets or tools. Visit Eighty Percent Raw the innargarul March edition. In the meantime check out this video featuring Rosemary Corn Shroom.

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
3	T	ACV
2	T	tamari
1	T	miso
2	cloves	garlic
2	t	ginger	minced
1	t	chili powder
1	t	paprika
1	pinch	salt
Blend all the ingredients. Pour marinade over chopped mushrooms or veggies. Marinade overnight. Add marinade veggies to salads, soups and wraps.

Chia Chocolate Mousse

Chi-Chi-Chia Choco Mousse

I’m a big fan of chia, no secret there. For those of you that have only heard of chia because of the novelty “chia pet” you’re missing out. Chia seeds are a powerhouse of protein, fiber and antioxidants. They are a strength and endurance food that was a traditional food of the Aztecs. They are also a great source of Omega 3 and 6 fatty acids. Chia seeds also have a magical fiber known as mucilage which swells up and becomes gooey when it comes into contact with water. This goo factor is beneficial for slowing the breakdown of carbs to sugars which is great news for diabetics and endurance athletes.

The recipe below calls for “chia gel” which is chia soaked in water for a few hours. An easy way to make chia gel is to put a 1/4 to 1/2 cup of chia seed in a jar, cover the seeds with 2 Cups of water, close the lid on the jar and shake. The seed to water ratio determines how thick your gel will be. You can store this water chia mixture in the refrigerator and spoon it out the as needed for smoothie, sauce, soup and dessert recipes. Chia’s neutral taste makes it a versatile ingredient that can be used in both savory and sweet dishes.

The recipe below will be featured in my soon to be released recipe e-book entitled “The Live Food Experience”. Subscribe to my blog and you’ll be sure to know when it’s available.

Let me know how your mousse recipe turns out. Keep It Live!

Chia Choco Mousse

Amount	Measure	Ingredient	Preparation / Options
1/4	C	chia gel	pureed
1	C	avocado	1 Haas avocado
3	T	cacao powder
¼	C	water
¼	C	agave
1	T	maple syrup	or palm sugar
1	T	lecithin
1-2	t	cinnamon
½	t	salt	or to taste
Puree the chia gel with the agave. Add the remaining ingredients to the blender and blend until fluffy. You may need to scrape down the sides of the blender if an air pocket forms around the blender blade.