Tag Archives: nutrition

Coconut Cracking

Young Thai Coconut

For those of you out there curious about opening young Thai coconuts, here’s a little how to video demonstrating the “finesse” technique. Other techniques include the “whacking”, “hacking”, “cracking” and “smacking”… none of which are featured during this video. The Live Food Experience does not take any responsibility for those who sustain injuries while attempting to open a coconut. If attempting to open a coconut for the first time be sure to use a quality sharp knife. Coconuts eat cheap knives for breakfast. Also be sure to have some one standing by un case of a coco-mishap.

If you have a Young Thai Coconut Experience you wish to share, be sure to post it in the comments below.

Be safe, and Keep It Live!

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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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Marinade My Mushroom

BBQ Eggplant and Shrooms

They say the secrets in the sauce, which is true. But the magic is in the marinade. The trick to making raw foods that really knock the socks off of skeptics and lovers alike is dialing in a boot shootin marinade. Good news kids, most marinades are raw and vegan already. The basic ingredients are an acid, an oil, a sweetener, salt and spices. Unpasteurized apple cider vinegar or citrus juice is your acid. You can choose from any number of organic cold pressed oils. Use agave, palm sugar or yacon syrup if your hardcore raw vegan. And if you’re not so strict use raw honey or maple syrup for sweeteners. Use a healthy sun dried sea salt or Himalayan salt.  Spices… take your pick of chemical free options.

The recipe below is a BBQ style sauce/marinade which I used to marinade eggplant and crimini mushrooms. I marinaded these guys over night and then warmed up the mixture in the dehydrator for a couple hours. The results were delicious fabulous goodness.

This recipe is featured in my soon to be released recipe book entitled “The Live Food Experience”. Subscribe to my blog and be the first kid on your block to have your very own “Live Food Experience”.

BBQ Marinade

Amount Measure Ingredient Preparation / Option
3/4 C sundried tomatoes soaked 2 hours
1 C water use STS water
1/4 C palm sugar
3 T ACV
2 T tamari
1 T miso
2 cloves garlic
2 t ginger minced
1 t chili powder
1 t paprika
1 pinch salt
  1. Blend all the ingredients.
  2. Pour marinade over chopped mushrooms or veggies.
  3. Marinade overnight.
  4. Add marinade veggies to salads, soups and wraps.

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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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Saw Palmetto Harvest

Saw Palmetto Fruits

Saw Palmetto Fruits

Most middle aged dudes who are aware of their prostate have heard of saw palmetto extracts and supplements.  The average person is oblivious to the fact that they grow like crazy all over Florida. The range of the saw palmetto stretches from South Florida up the coast in South Carolina. One of Florida’s major yet little known exports is saw palmetto fruit:

With about 2,000 tons harvested from South Florida and exported to Europe each year, the humble berries have become what some estimate is a $50 million a year crop in the state.

No one knows the precise value because the industry has operated quietly, with immigrant workers earning cash for berries taken from parks, riverbeds and ranch lands with no questions asked and no taxes paid.  AP Press

The Seminole Indians were onto something when they noticed that during the fall months while consuming these olive sized fruits that their need for nocturnal trips to the piss bush was reduced while their mojo was increased.

Noni's long lost sibling

Noni's long lost sibling

To my pleasant surprise I was greeted by several drooping bunches of ripe and semi ripe saw palmetto fruits the other day in my parent’s side yard. Being an amateur wild forager I was aware that these guys were edible but not very palatable. Maybe they’re an acquired taste I thought as I found a black juicy ripe one to sample. There was a oily sap coating the ripe ones so I rinsed it just in case it was rabid armadillo spray or something that may spoil this foraging experience. I’d like to mention how ironic it is that these berries are supposed to support prostate health and the prostate being next door neighbors with the asshole. It seems fitting that these olive looking berries should taste like a bag of assholes. You may be saying this is a pretty harsh description, well the only thing I can compare saw palmetto to is noni, ripe, mushy, blue cheese funk noni. I’m talking the fresh stuff off the tree, not some sissy fruit juice concentrate that had a noni fruit placed next to the bottle while the label was applied. I acknowledge the magical healing properties inherent to the noni fruit. Though the taste is a potent deterrent it can’t be denied that noni is powerful medicine especially since your face goes numb after eating it. I’m still experimenting with saw palmetto berries to see if I can adopt a taste for them.  Imagine if blue cheese and vomit had a love child. Actually it’s not that bad… well, maybe. There is a brief instant where it almost tastes good. I haven’t given up on these dingle berries though. At this moment I’m pickling a jar of them. Hopefully the salt and vinegar may deactivate some of the vomitis properties inherent to the fresh berries. Time will tell.

They look like olives, don't taste like them

They look like olives, don't taste like them

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Busy October

Marinara and Cheeze Pepper Platter

Marinara and Cheeze Pepper Platter

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.

Keep it Live!

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Food Inc. showing in Jax

Boy did I get excited when I heard that the San Marco Theater in Jacksonville would be showing “Food Inc.” It great to see community support for informative media. I love an explosive action film as much as the next person but when you can combine entertainment and eductation in one package you got yourself a truly worth while experience.

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