CHEF BIO
Chef Adam Graham is a vegan live food chef and educator based in Watervliet, Michigan. 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.
THIS MONTH'S FEATURED RECIPE
Buckwheat Brazil Nut Breakfast
INGREDIENTS
6 brazil nuts – cut into chunks
5 dried figs – cut stem and dice
2 T sprouted buckwheat
1 T chia seeds
1-2 T goji berries or raisins
1 T mesquite
1-2 t maca
1 t carob
1 t cinnamon
¼ t Himalayan or sea salt
½ apple – small dice or fine julienne cut or use a banana
¼ C hot herbal tea
PREPARATION
1. Combine all the dry ingredients in a bowl.
2. Add hot herbal tea of your choice and stir in. Allow to sit for 5 minutes.
3. Cut up apple and mix in.
4. Serve warm or chill it in the fridge.
There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.
Enjoy, stay warm and Keep it Live! - Adam
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