Reishi Pau d'Arco Tea
We’re rocking and rolling along under sunny and frigid conditions here in the great North. How cold? -33C or -27F to be exact. This is the kind of cold where you have to plug your car in at night so it will start in the morning or even at midday. At this temp it’s too cold to snow and steam bellows out of the doors of homes when you step outside. We’ve been minimizing our outdoor time and maximizing our relaxation time. Light yoga gets us moving and keeps us loose.
On day 3: 1 hot lemon water, 2 juices, 4 hot teas and a warm miso soup with garlic and lemon.
We also took some Colosan after our first mornings juice. The intent was to clean out our GI tract and prevent some detox discomfort. In the past the Colosan really cleaned house for me, but this time it was mildly effective. It kicked in after 6 hours sending running to the bathroom and did its job. Don’t worry, I didn’t take pictures.
As I write this on Day 4, both Heathy and I are in good spirits and full of energy. There’s talk of orange, grapefruit, lemon juice today. That will give me a taste of home.
Feel the burn
Here’s some rawfood fitness fun to warm things up this winter. Just in time for Thanksgiving and the holidays… durian curls. Now you can work off those extra pounds and be super buff for the new year.
For folks living out at the beaches of Jacksonville you may have noticed a new produce stand that has opened on Atlantic Blvd. just west of The Ditch and on the south side of the street. Peaches, boiled peanuts, veggies, local muscadine/scuppernong grapes and… mamey sapote? For those that are intimidated by new foods, have no fear, mamey is your friend. Mamey are native to Mexico but they have been transplanted to tropical and sub tropical climates like South Florida. The fruit can range from the size of a small avocado to up to a foot in length. The skin of the fruit is brown with the texture of flaky sandpaper. The fruit is ripe when it gives to slight pressure. The ripeness can be determined by slicing a thin layer of the brown skin off. If it reveals deep orange the fruit is ripe… light pink/green, let it ripen. Don’t rush a mamey and try to eat it when it’s firm or you may have an unpleasant experience. When unripe the flesh of the fruit it rubbery and very tannic… bitter tasting. A soft ripe mamey on the other hand is quite the magical experience. You can split it in half as you would an avocado. In the center of the fruit should be a medium sized seed. The soft custardy flesh of the mamey has a vibrant orange/pink similar to that of a baked potato. Now comes the good part, the taste. Mamey reminds many of pumpkin pie with a dash of vanilla and almond extract. The flavor has been likened to sweet potato, cherries, chocolate and almonds. Eat it right out of the skin or add it to smoothies or ice cream recipes. Mamey is high in vitamin C, beta carotene, iron and fiber. The carb/fat/protein profile is 88%/8%/4%. Some might say a near perfect balance.
Recently I made a mamey gadget by scooping a medium sized mamey into a bowl and adding:
1 t maca, 1 T mesquite, 1 t carob, 1/4 C cashew pieces and a pinch of salt
The cashews add a cruchy surprise. It may take a little searching to find mamey in your area but it’s worth the hunt. Asian markets, flea markets are you best bet. If you happen to be in Jax and visit the produce stand on Atlantic, ask if they have any mamey and also encourage them to carry organic produce.
mamey and me
The gripping finale of this 2 part episode on sprouting quinoa and buckwheat.
Filed under blog, How To, Recipe
What up Mayor Daley?
Greetings from my favorite city in the States… Chicago. Last week I shared the drive with my parents from Jacksonville, FL all the way up the Chicago. Since arriving the weather has been amazing and I’ve had some super cool experiences. On Friday I dined at Cousin’s Incredible Vitality with my dad and some good friends. I loved the eggplant antipasta so much that I came back the next day for some more. This past Saturday I attended the dedication of the first certified organic rooftop farm in the US. It was on the roof of Uncommon Ground Cafe on the Northside of Chicago. Mayor Richard M. Daley gave a nice speech and cut the green ribbon. That evening I prepared dinner for a group of friends… the menu included guacamole a la Angie, marinaded portabellos, kelp noodles with an orange ginger almond sauce and pesto bell pepper boats.
Also on Saturday July 18th I’m scheduled to do a live food demo and dinner in Burr Ridge…
Good times in Chi-Town!
Part 3 in the epic saga of Crust, Filling and Chocolate Sauce. May the Bliss be with you.
1/2 C agave
2 T cacao powder
1 T mesquite powder
1 T lucuma
1 T carob
2 t agave powder
1 T coconut oil
pinch of salt
Three bananas Johnny Utah, three.
I think it’s safe to say that the pie was a success. With little resistance the pie was happily consumed by the JaxRaw meetup members before it could melt in the sun. I will be posting a short video clip from the event but first I must share part 2 of 3 in the making of this yummy raw vegan pie. This filling is a modified version of some of the pie fillings that are listed in I Am Grateful
, the amazing recipe book from Cafe Gratitude. I was looking for a pie filling that used Irish Moss. I did a combo of Irish moss and ground chia to thicken things up. Enjoy the latest video. As always, your feedback is appreciated.
Banana Filling Recipe:
1 C water
.3 oz Irish Moss, soaked
3 T hemp seed
2 T ground chia seed
6 pitted dates
2 T lucuma powder
1 vanilla bean scraped
1 t salt