Enjoy the spicy and dramatic conclusion of the Kimchi Saga. Health never tasted so good… although kimchi and kraut can be a bit stinky.
Tag Archives: raw food
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.
I recently visited Santa Fe, New Mexico to teach a live food weekend playshop and while I had my reservations with regards to the pre-planning I neglected to do, I made a leap of faith and was rewarded beyond all my expectations. My contact in New Mexico was a woman named Nalina who I had met while working out at Tree of Life Rejuvenation Center. Over a year later I had finally made it out to New Mexico to see Nalina and her family again and visit their home and yurt building workshop. For those of you not familiar with yurts you’re in for a treat. Yurts are amazingly durable, functional and comfortable round homes built by the nomadic tribes in Central Asia. Nalina and her family have turned their passion for yurts into a sustainable business. While visiting Spirit Mountain Yurts I also had the pleasure of meeting their horses,ducks and cats… one of which had the curious habit of climbing up your back and draping himself over your shoulders like a purring scarf.
Shen Bowers was a new addition to the soul family. He is Chi Gung teacher and all around amazing individual. Shen invited us to do our class where he was staying on the Turquoise Trail outside of Santa Fe.
I missed the hot days and cold nights of the desert and I especially missed staring up at the milky way while counting shooting stars and satellites. The visit planted many seeds for future collaborative plans. Currently I’m in the process of editing a video tour of the Spirit Mountain Yurt shop. Check back for part 1 and 2.
BTW, here’s a close up of the ice cream we’re all holding in the picture above… raw vegan goodness with a almond butter cup that chocolate alchemist Christianna created which are available at Body in Santa Fe.
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.
The gripping finale of this 2 part episode on sprouting quinoa and buckwheat.
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!
Come’on guys, you know the words to this one. It’s a summer classic. Actually it’s a pie recipe featuring a tasty cacao nib crust with coconut and dates. I made this pie for the JaxRaw Meetup event on Saturday June 26th. This is part 1, featuring the crust. I’ll post the filling shortly.