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.
Tag Archives: Southeast
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.
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!
Snap into it baby… It’s been a long day, but before turning in I put together a tray of almond pate filled nori rolls. The little cigars are dehydrating at the moment and filling the house with seaweed savory smells. I videoed the event and will edit and post it ASAP… I’ll post more soon. Nighty.
When fortune smiles upon me and there’s good surf in the morning, I down a morning glass of water and paddle out for a AM surf session. It’s nice to start the morning off with a bit of exercise to stoke the appetite. After an hour or so of flailing around in the ocean… hopefully spending a majority of time above the water than below, I return home with quite an appetite. Tops on my list of post-surf meals is durian, but that isn’t always an option. This week I have a surplus of pears and blood oranges so that’s what has been going into my smoothies. Enjoy this how to smoothie video… Keep it Live.
Recipe: Pear Blood Orange Smoothie – serves 2
3 Blood Oranges
1 C water
3 T Dry Nettle – Add fresh 1 C packed Spinach or fresh Nettle if possible
1 T Greener Grasses
1 T apple cider vinegar
1 t Bacopa Monieri
1 t Tribulus Terrestris Saponins
1 t Holy Basil
pinch of Himalayan Salt
Raise your smoothie potential by adding these ingredients.
Raise the Bar: 1 T Cinnamon, 1/2 T Fresh Ginger, 1 t Orange Zest
Folks that know me or even strangers that have happened to converse with me about live foods know that I’m a huge fan of chia seed. From what I’ve read and my personal experience chia is a staple in my diet… replacing and surpassing flax seed in my recipes and my diet. There seems to be a lot of buzz around chia these days and I ain’t talking about the novelty pet. There’s white chia, black chia, chia that’s called “salba”… as if that would make it different… wild harvested, chemical free… blah, blah, blah…
A little overwhelming at times, folks may throw the baby out with the bath water and just give up on the pursuit for purchasing chia. Fortunately I was able to connect with a reliable wholesaler in the state of Florida that I trust. I buy chia in bulk for myself and my students. Below is a pasted copy of an email I exchanged with Lenore of Omega 3 Chia.
Adam, I really love it when my friends and clients send me emails of “stuff” they hear or read.
Salba, the albino/white chia is NOT superior to dark chia. Logic: we have always known that dark fruits and vegetables are more nutrient dense than white fruits and vegetables, i.e.: broccoli vs. cauliflower, spinach vs. iceberg lettuce. The dark chia has an ORAC value of 98 and vs. albino at 70. The study is attached.
Dr. Wayne Coates’ affiliation is with LifeMax / Mila. They “micro-slice” the chia. First, anytime you break or crush a seed the oxidation process begins. The seed was created in a “whole form” so why does it have to be crushed? It should be refrigerated. And they do NOT own 98% or all the chia fields in the world. If that were true how come we have 1.2 million pounds? I’ve heard all their claims. Some are true and some are not.
Wayne Coates is a scientist and I respect his authorship of the chia book. We have spoken on several occasions when I had questions.
It’s difficult to know who is telling the truth. And if I were a consumer investigating all the chia stuff I would be frustrated. All people want to know is the truth…no hype, just what’s real
Thank you Adam for putting our link to your site. Let me know how I can help you too.
Never miss an opportunity to help manifest someones dream, especially if it involves delicious vegan live food in the oldest city in the United States. This morning my friend Valerie casually mentioned she’d never been to The Present Moment Cafe in St. Augustine. Bummer I thought, continuing with the onion dehydrating project I had started. It took a moment for me to realize the opportunity at hand, the carpe diem, grab the reins by the bull kinda gusto that should be part of a life lived in the Present Moment. She had to work at 2pm at Shakti Life Kitchen in Atlantic Beach (North Florida’s other premiere vegan live food option)… it was totally doable… in the car by 11, we were at the Present Moment by 12 noon… our bellies were full and we were back on the road by 1pm.
With all that said, what tasty treats did we partake in at The Present Moment Cafe? We started out with an amazing Thai style soup with mushrooms, sesame seeds, onions and a hint of lemon grass… I could be totally wrong though on the ingredient list. That’s was my take on it and I neglected to ask for the break down. One things for sure, it wasn’t clam chowder and it was really good.
Next up was a massive Cesar salad and 2 stuffed portabellos with a creamy spinach filling, very rich and Frenchy style.
We ain’t done yet… a sampler platter with guacamole, salsa and a refried beans creation (no beans or refrying of course) To accompany the platter was a massive sunlight burger all drippy with cashew provolone… wait, there’s more… a mound of creamy white truffle pesto pasta. This was some serious eating and proof to this fact is that we walked with a to go container… unheard of when sit down to eat. To my defense I showed some restraint so I would have the slightest bit of room left for dessert…
Warm Pecan Apple Cobbler with a scoop of cashew vanilla ice cream… no to go’s on dessert.
On a scale of “1” to “damn that’s so good I wet my organic cotton briefs”… post meal I would be running to the bathroom to rinse my drawers in the sink… that is if I wore any. All joking aside, The Present Moment Cafe is a boot shooting chart topper with amazing food and very reasonable prices. The pictures don’t lie… portions and plating are superb, staff is wonderful and the atmosphere is so cozy that you’d consider moving in.
On the down side there’s a bunch of road work being done in front of the restaurant. Noise wasn’t an issue but the only access has been converted to one-way which sends you looking for a western route to India. Once you arrive in the Promise Land all your worries melt away like cacao butter basking in the sun.
If you’re ever in North Florida or even the South East you owe it to yourself to visit the Present Moment Cafe in St. Augustine, Florida. Check out there details here:
Keep It Live, Adam