Category Archives: Raw Food Adventures

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

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Canadian Adventures 2 – Mousse Crossing

Welcome to Ontario

Previously on “Canadian Adventures” from The Live Food Experience; Adam was scarfing down a pomelo at 34,000 feet on his way to visit Heathy in Canada. Although the oversized citrus managed to put up a fight, it was subdued by Adam prior to his arrival in Winnipeg. Fun stuff traveling. Actually it can be stressful and tiring,

Warm Fire

but when there are loving folks on the other end to greet you it makes it all worth it. I safely arrived in Canada around midnight and was collected from the airport by Heathy and her mother Elaine. There warm welcome offset the freezing conditions outside. I tucked in all my loose ends and gathered up all my Homeland Insecurity searched luggage and embarked upon my first adventure in Canada. That first evening in Winnipeg we stayed at the home of family friends Anya and Francis who own and operate a European shoe store and bed and breakfast. The shoe store and the bed and breakfast are separate businesses although they may honor a request for Birkenstock in bed.

Cedar

I awoke the next morning to a snowy wonderland. I was anxious to get out in the cold so Heathy and I took a walk up the snowy neighborhood road. It was a short walk. We were cold and we needed to get on the road and back to her home 5 hours away in Sioux Lookout, Ontario.

Mousse Crossing

What was waiting for me in Sioux Lookout? A warm fire, lovely dinner, happy doggies and the most amazing dessert; Strawberry Lime Mousse Cake. We now join our program that is currently in progress… Travels with Heathy:

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Canadian Adventures 1

This Ain't Jax Beach

Just before Christmas I hopped a plane headed from Florida to the great snowy North: Ontario, Canada. I had a direct flight from Orlando to Winnipeg, Manitoba, Canada. I drove down from Jacksonville and arrived at the airport in Orlando 2 1/2 hours before departure. Plenty of time to drop off the rental car, check-in and get my cavity search from security. Safely at the WestJet  gate I assessed my travel provisions. I was loaded to the gills with local citrus purchased from the farmer’s market the day before. I had 6 oranges, 2 pink grapefruit and 1 basketball sized pomelo. I’m not sure what I was thinking. This was only a 4 hour flight departing at 8pm and getting in at midnight. I really didn’t need to chow down a bushel of citrus but I figured I needed to stay hydrated for air travel. I started with the grapefruit followed with a couple oranges and brought it home with a pomelo feast at 30,000 feet. The flight crew kept eye balling me as I carved and peeled the pomelo like a big yellow pumpkin. I had to request a trash bag for the peel and pith. The pomelo feast was quite a challenge. There’s no way I was going to finish all the fruit I had brought on board but I was determined to finish the pomelo. The rest of the fruit I would happily donate to the flight crew. Surprisingly I was able to record video footage of my airport and mile high club pomelo experience. Enjoy… more Canadian Adventures to come.

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The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper

Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet

Mango Banana Sorbet

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Maple Chia Porridge

Got Snow?

My visit to Canada introduced me to many new flavors and experiences. Aside from the obvious differences between Northern Ontario and North Florida, like the weather and landscape, there was chaga tea, maple syrup and my new favorite ingredient maple butter; a creamy maple product made from cooking down the maple syrup, cooling it and then whipping it. Though maple syrup is a cooked product I feel that it is an acceptable addition to my kitchen quiver of ingredients. I’m already gadgeting ideas in my head of confectionery creations that I can make with maple products. Recently I made this yummy chia porridge using the ingredients listed:

  • 1/2 C chaga tea
  • 3 T chia
  • 2 T gojis
  • 1 T maple butter or agave, palm sugar
  • 1 T hemp butter or your favorite raw nut/seed butter
  • 1 T vanilla water -soaked vanilla beans blended in water
  • 1 T maca blend – maca, lucuma, mesquite, cinnamon
  • 1/4 C hot water
  • pinch of Himalayan salt

For this recipe you can use your favorite tea. Something with a bit of spice to it might be nice. Chaga has a mild and slight vanilla taste. Soak the chia and gojis in the tea or water in a bowl for a half hour. You can set things up to soak the night before and have it waiting for you in the morning. Take 1/4 C of the soaked chia and goji mixture and add it to the blender, add the hot water, hemp butter, vanilla, maca blend and salt. Blend smooth and add mixture to the chia mix remaining in the bowl. Mix everything together. You can sprinkle hemp seeds and cacao nibs on top.

That’s it, a yummy, warming, healthy, vegan breakfast creation that will blow your mind.

Maple Chia Porridge

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Flush Those Stones

Liver Cleanse Gallbladder Flush

The crazy things I do while I’m on vacation… if fasting for 4 days in subzero temperatures wasn’t enough, Heathy and I decided to follow things up with Dr. Hulda’s Liver Cleanse protocol. I’ve done this liver flush 3 times prior to this but it was new territory for Heathy. If you take a moment to read through the liver flush instructions you’ll see that it is written with an air of caution and urgency. For someone who has never done this procedure it is a bit intimidating. Reading through the instructions you may think that you may explode in your pants if you don’t follow the directions to the “T”. If you do attempt the liver flush I highly recommend that you do your own research prior and feel comfortable with the instructions. After 4 flushes and many slight deviations from the “strict” instructions I have yet to have an explosive incident… other than those expected from the flush. I hope you notice the term “flush” is showing up a lot and that’s what you should expect… to be flushing, the toilet, a lot, as in multiple trips to the toilet once things get “moving”.

Heathy and I waited 2 days after coming off the fast before doing the flush. Do not do the flush during or immediately after a long fast. You can become very nauseous and sick by doing so. I’m guessing that it has something to do with drinking a 1/2 C of olive oil. Not the best thing to do immediately after a fast. That is why we ate fruit and drank green smoothies for 2 days prior to the flush. Heathy did get a bit nauseous during the night (3am) but it passed. I didn’t experience any discomfort except for stinky olive oil and garlic burps the next day.

The supplies we used were:

Flush Kit

  • grapefruit
  • orange
  • Epsom salts
  • olive oil
  • garlic

Here’s how things went down for us on Tuesday night:

  • 10 am – 1pm apples, oranges and green smoothie
  • 1pm – no more eating
  • 7pm – 1st Epsom salt drink
  • 9pm – 2nd Epsom salt drink
  • 11pm – Olive oil, grapefruit, orange and 1 clove of pressed garlic, blended and strained

We made the addition of garlic to our drink at the last minute. I’m not sure if it effects the amount of stones that come out. We just wanted our drink to taste like a salad dressing, which it did, a very garlicy dressing.

It took me an hour to get to sleep. Heathy seemed to be having more trouble falling asleep but eventually she did as well. By 3am I was up and taking a #3… that’s a combination of a #1 and #2 which is to be expected. It was just a taste of things to come… so begins the “flush”.

Liver Love Dressing

Tuesday morning:

  • 7am – 3rd Epsom salt drink
  • 8am – Panicked phone call from Heathy’s mom. Her parents’ basement was flooding and the water was out.
  • 9am – Help shop vac the flooded crawl space and take 4th and final Epsom salt drink…. gurgle, gurgle
  • 10:30 – Return to apartment in the nick of time… explosive #3

We returned to the apartment I went to the bathroom 6 times between 10:30 and 3pm. Not much to see floating though I could feel some solids coming out. Typically you get little green floaties smaller or about the size of marbles. Out of 5 trips to the toilet I saw 4 floaties, the rest sinkers. Which is good since the sinkers are true stones. Circumstances didn’t allow me to use the strainer technique to check for stones. In the past I was able to strain and rinse what was coming out and see the stones. This flush was a “faith flush”. I just have to believe that the procedure eliminated stones. For those of you needing a little more than faith to go on you can invest a couple bucks in a cheap plastic pasta strainer from the dollar store. The diameter needs to be small enough to fit inside the toilet with the seat up. Check out the pictures here to see what I’m talking about. The picture has it resting on the seat. Don’t try pooping into it like this, you’ll surely regret it. The picture is for display purposes. You lift the seat and set it inside, then close the seat. Now it’s business time. When you finish blasting off on the toilet, fill a pitcher of tap water and pour it into the toilet over what’s in the strainer. This will flush out all the smaller debris. I realize it sound pretty nasty straining your poop and all but it’s for a good cause: your health. Suck it up and be tough. The stuff came out of your body. You should be able to look at it. Put on a pair of those thick yellow kitchen gloves, goggles and do what’s gotta be done. Flush that gallbladder, heal your liver and give your body the love and respect it deserves.

Here are some helpful tips if you undertake this flush:

  1. Start early and finish early. In hind sight we would have started earlier, gone to bed earlier and would be done with all the “flushing” earlier.
  2. Be sure that the bathroom is available all day and in fine working order. Be considerate to roommates, family and guests and pick a day when bathroom traffic isn’t high and there aren’t any festivities going on.
  3. Make sure you do it on a day that is completely clear. At 8:30pm on the flush day I was still visiting the toilet. At that time it was just wet farts, a regular shart fest… which leads us to tip #4
  4. Be sure to have plenty of toilet paper on hand. If you’re spraying and flushing all day then you’re gonna burn through the rolls quicker than frat boys at a rave.

So if this post hasn’t scared you off, you should be amply equipped to cleanse your liver and gallbladder. Have fun and Keep It Live!

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Coming off the Fast – Do it Right or Don’t Fast

Finish Right - Smoothie

Now that you’ve finished your fast, what do you do? What “not to do” is to return to business as usual. You’ve just honored your body and done some deep healing. Don’t blow the benefits with a thoughtless food binge.

Properly coming off the fast/feast is more important than doing the fast/feast itself. Great care must be taken not to undo all the benefits of the fast. Take an amount of days equal to the length of the fast/feast to reintroduce solid foods into your diet. A 1 day fast requires 1 day of reintroduction. Your stomach will have shrunk during the fast so start with small portions and listen to your body. A fast is meant to reset your body to its optimal functioning. If you force yourself to eat the way you ate prior to the fast you might as well not fast at all. Simple foods in small portions is your key to success whether coming off a fast or just living life. If you can apply this rule to your life you will experience health and longevity.

Heathy and I went 4 days and broke the fast on day 5 with citrus. We’ve continued having juice each day while eating fruit and doing green smoothies. The smoothie above was made with Swiss chard, spinach, strawberries, apple, lecithin and a superfood blend of maca, lucuma, mesquite, cinnamon and bee pollen. It was really creamy and smooth.

My Typical break-fast meals for 7 day fast – no fats until day 5:

  • Start each morning with hot water and lemon or  water and apple cider vinegar

Day 1 – water, tea and green juice through out day

Salud!

  • morning: 1/2 of a ripe papaya
  • mid-day: 1/2 of a ripe papaya or melon
  • evening: green juice or miso soup

Day 2 – water, tea and green juice through out day

  • morning: oranges, grapefruit or pomelo
  • mid-day: oranges, grapefruit or pomelo
  • evening: apples, green juice or miso soup

Day 3 – water, tea and green juice through out day

  • morning: melon
  • mid-day: green smoothie- apple, berries, spinach, maca, lucuma
  • evening: apples, green juice or miso soup

Day 4 – water, tea and green juice through out day

  • morning: diced apples, soaked gojis and cinnamon
  • mid-day: mixed green salad with light vinegar herb dressing
  • evening: miso soup and sea veggie salad with kimchi

Day 5 – water, tea and green juice through out day

  • morning: diced apples, soaked gojis and cinnamon
  • mid-day: mixed green salad with avocado and a light vinegar herb dressing
  • evening: blended soup, gazpacho,with avocado

After day 5 you may slowly introduce oils into soups, sauces and dressings. It’s best to slowly reintroduce dehydrated foods, nuts, seeds and nut butters. Any heavy desserts like pies, chocolates and ice creams should be introduced after day 7. If you can’t hold out that long be sure the portion you eat is 1/3 of a serving and listen to how your body responds. Be conscious while eating and establish new health supporting eating habits.

Check out my next post when I share with you the details of our Liver/Gallbladder Flush… never a dull moment in Canada!

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