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
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
Viva Italia Eggplant Parm
This week I had a blast visiting Tallahassee, FL to teach a live food class and host a dinner. The theme of the evening was Viva Italia which allowed me to connect with my Italian roots in a vegan raw food way. The menu was eggplant Parmesan, bell peppers stuffed with pecan basil pesto, zucchini and squash noodles with a hemp alfredo sauce, a fresh garden salad with sorrel, kale, baby lettuce and a fig tarragon vinaigrette… dessert was a avocado chocolate mousse that was off the charts. Thank you to everyone who helped and all those who attended. I can’t wait to do it again. Enjoy this clip from the festive event.
Down in Florida the local gardens are producing goodies in all shades of the rainbow. Recently I visited the local beaches farmers market and picked up some fresh produce. With my purchases spread out before me I saw a vision of soup, spinach soup and the rest is history. Enjoy this simple Summer Spinach Soup recipe.
2 Cups nut or seed mylk
1 Bunch of Spinach, rinsed and chopped
2 T chick pea miso
1 fresh tomato or 1/4 C soaked sundried tomato
6 black olives, pitted
1 T Mexican Seasoning Blend – cilantro, cayenne, black pepper, coriander, cumin
1 t cumin
salt to taste
Combine all ingredients in blender. Bleand until smooth. Transfer into a bowl. Garnish with diced veggies… corn, tomato, bell pepper, fresh herbs. Enjoy.
*ALA, the omega 3 fatty acid found in chia shows a very good conversion rate to EPA (a major omega 3 fatty acid found in fish oil). One study showed as much as 60% increase in serum EPA concentrations after 12 weeks of ALA intake. ALA conversion to DHA (another omega 3 fatty acid found in fish oil), is minimal.
*It appears that EPA alone, with DHA can protect against heart attacks. In a major Japanese study subjects given EPA had 19% fewer cardiac events over five years, compared to those given a placebo.
*Another study showed that EPA protects skin against sunburn and protects against skin damage from the ultraviolet rays of the sun.
*More research is needed to reveal all the health effects of ALA, but it appears that chia and other sources of ALA may yield many of the same health benefits as fish oil.
Jack Bukowski, MD, PhD
Chief Scientific Officer, NSRI
Assistant Clinical Professor of Medicine
Harvard Medical School
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)
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
Filed under blog, How To, Recipe