CHEF BIO
Chef Adam Graham is a vegan live food chef and educator based in Atlantic Beach, FL. Adam received much of his live food training in 2007 while volunteering and working as a chef at the Tree of Life Rejuvenation Center in Patagonia, Arizona. At the end of 2008 Adam returned to Florida to help open Shakti Life Kitchen, a vegan raw food restaurant in his home town of Jacksonville. In 2009 Adam formed his own company, The Live Food Experience, which shares the benefits of vegan live foods through teaching, demos and food preparation. Currently Adam is working on a recipe book and DVD scheduled for release in early 2010.
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THIS MONTH'S FEATURED RECIPE
5 EASY PIECES HEMP MISO SAUCE
include variations that allow you to make it into a spread or soup… talk about versatile. Just five ingredients makes this recipe easy.
Ingredients
¾ C hemp seed
1 orange
2 T apple cider vinegar
3 T miso
1/3 C olive oil
salt to taste
For A Spread:
Add 1/4 c. water
For A Sauce:
Add 3/4 c. water
For A Soup:
Add -
1-1/4 c. water
1 tsp. tamari
or
1 young Thai coconut
Preparation
Blend all ingredients together. Use less water to make a spread, more water to make a soup.
Add garlic, ginger and cayenne to kick it up a notch.
There it is from my kitchen to your. Enjoy and Keep it Live!
RECIPE ARCHIVE
May is upon us and Mother’s Day is just around the corner. I would like to take a moment to express thanks, love and gratitude to all the moms
Earth Day is upon us again. Time to embrace conscious living and acknowledge and implement your personal power
Greetings from the Live Food Experience! Chef Adam Graham here with a tasty raw veggie side dish recipe.
Site Design by TracyJPrez Website Design
For the month of June I've decided to keep things simple. At the moment I'm traveling in Europe and simplicity has been the
The recipe I'm sharing this month is for a light and delicious vegetable noodle medley topped with a fresh tomato marinara. I made all the noodles using a simple carrot peeler.
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Greetings Health Fans,
I'm not sure where you are reading this from but it's hot here in Florida. Fortunately summer is...
Summer is fading fast in Florida and in some places it’s already gone. It’s time to welcome in the changing of the seasons and the fall harvest. Here’s a recipe you can break out for that last picnic of the season or any other time of the year. It’s my signature Hemp Miso Sauce which I call Five Easy Pieces. Why? Because in its most basic form you only need to use 5 ingredients and it’s super easy. Whip this up and pour it over noodles or a salad. I’ve also
This month's offering finds me in Watervliet, Michigan at Ronora Lodge. I imagine most of you have never heard of either place, but believe it or not there’s a whole lotta raw at Ronora Lodge.
In stores June 7th and on Amazon July 10th
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