Tag Archives: love

Banana Lama Ding… gone… part 2, the filling

Three bananas Johnny Utah, three.

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.
Blessings, Adam

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
3 bananas
1 vanilla bean scraped
1 t salt

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Viva Italia in Tallahassee

Viva Italia Eggplant Parm

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.

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Summer Spinach Soup

Fresh Produce

Fresh Produce

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.

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Goji Beer-y in da House!

nice brew

nice brew

This weeks installment is a festive fermented beverage I lovingly refer to as Goji Beer-y. This is the second time I’ve made this drink since returning to Florida. The fermentation is done with vegan kefir grains called Kefir d’ Acqua. I came accross this treat while working out at the Tree of Life in Patagonia, Arizona. Props to Joshua who scored us the first batch of water kefir goodness. Goji Beer-y was almost a reality while out in Arizona but unfortunately Joshua placed his experimental goji berry batch in the oven to ferment assuming that would be a safe enough place in a house full of raw foodists. Unfortunately he didn’t take into account that using the stove top to heat water would raise the temp in oven thus increasing the pressure inside the goji berry brew. Long story short… there was an explosion, goji ferment juice all over the floor and inside the oven. The upside of this story is the RAWthrock house got their oven cleaned to a level beyond all expectations.  Once again, thanks to Joshua.

This friendly ferment is great because the process is relatively simple and can be completed with in 72 hours. I made the batch in the video using filtered water, kefir crystals, 1/2 C of raisins and a 3 oz of home made grape preserves. I figured I wasn’t going to use the jelly, I might as well feed it to the kefir. Goji Beer-y is bubbly, slightly bitter with a little goji sweetness.  These days it’s my non-alcoholic beer of choice. Details and direction for creating your own kefir ferments can be found at the link above.

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Rolling With the Nori Part 2

That's a tight roll

That's a tight roll

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.

Love, Adam

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Rolling With Nori

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.

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Aloe Vera… Swine Flu Protection?

Got Aloe?

Got Aloe?

Aloe vera is a plant almost everyone is familiar with and that many have growing in and around their home. If looked at as only an ornamental or at most a topical treatment you do yourself and aloe a great disservice.  I lifted this information from http://www.herbwisdom.com…

Aloe vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body’s systems. Numerous studies worldwide indicate that aloe vera is a general tonic for the immune system, helping it to fight illness of all kinds. Various research studies are underway to explore the potential of aloe vera components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes.

So here’s goo that most peoples interaction with is to squirt it from a bottle after it has been processed and colored green or blue and spread it all over their newly acquired sunburn. It’s cheap, abundant and easily grown and harvested yet the masses prefer their aloe off the shelf, processed, colored and in a bottle. Time to take full advantage of this natural healer. If you have a plant, harvest the leaves. If you don’t, get one or find a friend who has one and harvest their leaves. Read the quote above again and click on the link and read further if you like. We’re talking cancer, HIV and diabetes… and that’s just an overview. Aloe could potentially clear you of all your past parking tickets and return your overdue books to the library.

The video shares my personal method of cutting and  eating aloe. Enjoy… and Keep It Live!

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