Lots of fun stuff to think about for October. I’ve been working on a recipe book and working with a friend to produce a DVD to accompany it. Every time I visit a book store or go online I see more live food recipe books but I also see scores of … well, “dead food” books. I look at the people on the covers and it’s hard not to notice even with the make up and airbrushing that they aren’t radiating health. Am I judging a book by it’s cover? These books are big budget full color Food Network endorsed circus acts. Wow, how can a person compete with that? My feeling is that I’m not really competing with “that”, I shouldn’t even be concerned with “that”. It’s nice to know that “that” exists but I shouldn’t spend my energy on it. Besides, I’ve got my hands full working the recipe book, there’s also media nights going here in Atlantic Beach at Shakti and there’s a juice feast scheduled to happen. Still with all this going on there’s still time to play in the kitchen and test out recipes… like this one:
Almond Cashew Cheeze
1 C almonds
1 C cashews
1/2 C water or rejuvalac
1 t salt
*** If you don’t use rejuvalac add 1 t of apple cider vinegar and 1 T miso
Process all ingredients smooth in blender or food processor
Classic Marinara
2 C sundried tomato
1 whole tomato
3 T lemon juice
3 T C Italian herb
1 T olive oil
salt to taste
Process all ingredients smooth in blender or food processor
Add sun dried tomato soak water to blender if sauce it too thick.
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.
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.
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.
The Live Food Experience 