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
BASIL PUMPKIN SEED PESTO AND PEPPERS
Patagonia, AZ where she was able to COMPLETELY REVERSE HER TYPE 1 AND 2 DIABETES. I wasn't aware that you could have both types of diabetes, but I guess you can. Yes, I put the above in CAPS to make a point. Practically every illness is reversible with the proper healing approach, preferably one that doesn’t involve a toxic chemical onslaught.
The other evening I was given the honor of preparing a raw feast for a small group. One of the dishes I prepared was a standard in my personal raw repertoire, basil pesto stuffed peppers. These were extra special because I harvested all the fresh ingredients from the garden just prior to preparing it. Fresh basil, peppers and tomatoes were used in this creation. Enjoy the bounty of summer. We are blessed!
Keep it Live, Adam
INGREDIENTS
3 C fresh basil leaves – lightly packed
2 C pumpkin seeds – soaked at least 2 hours
½ - 1 C olive oil
2 T miso
1 T ground chia seed – optional
1 T apple cider vinegar or lemon juice
2 t tamari
2 t fresh garlic
½ t Himalayan or sea salt – or to taste
Drain water from pumpkin seeds. Add all ingredients to food processor with s-blade and process smooth. I add chia to add omega-3’s and fat stabilizing antioxidants. It also acts as a binder if the pesto is watery.
Spoon mixture inside of bell pepper wedges. Decorate with cherry tomatoes and basil leaves.
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
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Greetings from the Live Food Experience! Chef Adam Graham here with a tasty raw veggie side dish recipe.
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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...
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. They’ve hosted Matt Monarch and Angela Stokes, David Wolfe, Paul Nison, Victoria Boutenko, Tim VanOrden and many others and they’re just getting started. One of the owner operators of this 100+ acre facility recently returned from the Tree of Life Rejuvenation Center in
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